Once again.... WHATS COOKING?!

  • Thread starter Thread starter Mailman1971
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Crikey, that's a damned giveaway, man!

A sixpack of those party pies is, like, $7, which is roughly $4 US. Probably only 500g or less including the pastry.

You got an awesome deal, brother. Being the experienced eater you are 'though, I imagine this sort of thing would be par-for-the-course for you. Jealous!
 
I love cooking. Food. But like we talked earlier.
I only do one meal a day. :thumbsup:
 
I was just looking for my sauce pictures...(which I apparently deleted)


...and found this instead

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Cheech looks like he smoked half the stash before dumping the rest onto the tray. :lol: :LOL:
 
'Up in Smoke' was such a great movie. I watch it every time it comes on. I also have an old cassette somewhere with those two. I forget what it was called but it had 'Basketball Jones', 'Dave's Not Here', 'Blind Mellon Chitlin', all that shit.


In other news. My chili is done for my trip. I hope the guys like it. It is probably one of the mildest batches I've ever done. No buffalo sauce or hot sauce. Some crushed red pepper, cilantro and cumin but that's about it. One of the guys asked if I could bring it down a notch. I call it the 3 meat, 3 bean, 3 veg batch without the 3 alarm fire

:lol: :LOL:


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OK, so tomato is not a veggie but it has green pepper and red onion. Ground beef, sausage and beef bacon. Yes beef bacon. Never seen it before but it ends up kind of like a better juicier beef jerky. Then black beans, red beans and kidney beans. Salt, pepper, smoked paprika, crushed red pepper, cilantro, cumin like I said. And my key - tomato paste.
 
Wow man, the smoked paprika and beef bacon would take that thing to another level!

Looks and sounds soooo good! :thumbsup:
 
^ Thanks.

Yeah - it was damn tasty :yes:


So....What's Cooking tonight fellas?
 
Going to do a spicy chili this weekend - more to my liking since the wife is away :D


I have a beef brisket in crock pot now with potatoes and green beans. Of course, I braised it first on a skillet :yes:



meat meat meat and more meat
 
Did some fried ground beef.
No bread. Just patties. Onion. A-1 Mayo.
Fuck. That’s all I can say. :lol: :LOL:
 

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All these sideways pics :lol: :LOL:

Is that burger medium rare or moo moo rare?

That's the way I like 'em (medium rare) and I don't need the buns either.

Can't remember if I mentioned before but curious if you can find Andria's Steak Sauce? You gotta try it.
 
That’s when I just formed and seasoned the patties.
Never heard that sauce. But always willing to check out different sauces / seasons etc.
I was on a Heinz steak sauce kick for years. Back to A-1.
Tried the bold flavors. Didn’t care for em. The original is the best.
 
Oh OK. I thought maybe you just liked 'em really rare :lol: :LOL:

So Andrea's Steak Sauce is from a local steak place in the midwest called Andria's Steak House. You can probably find it online if you so choose. Really good on steaks obviously but I also put them in burgers sometimes. It is more soy sauce like but with chunks of garlic and onion it so it is very chunky in that regard, but not necessarily thick like A1.


So these pics are about a year old but I got a little crazy one night making burgers :yes:

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9;00 a.m. EST..GD't this thread makes me so hungry!! :yes:

@311splawndude...talk to me about this brisket in the c'pot. i want to smoke one on my c'coal grill so bad, but i'm typically so busy i just don't have the time to show it the love it needs. i love the smoked proteins man!!
 
I have not done a brisket on the Weber in along time (2010) see below.

I actually just did a smaller brisket in the crockpot last Thursday. The key imo is making sure you have good quality meat. Don't trim the fat, as that adds flavor and juice. Braise it on a hot skillet with some oil and seasoning for maybe 3-4 minutes per side. Blacken it. That will add a ton of flavor vs just sticking the raw brisket in a pot. I used cracked pepper, cracked sea salt, some onion powder and the some Monterrey Steak seasoning. Then dump that and the oil into the crockpot and cook on low for 2-3-4 hours whatever until you get a temp probe reading of 150 degrees or whatever. Got have a probe. If you don't have a probe you just have to cut into it to see if it is cooked to spec but still pink. Once you get to that temp shut if off or you can easily over cook it. I also add stuff like baby potatoes, carrots, onion, whatever. Again, Andria's Steak Sauce makes a great ou jus.

Now, for a grill, the key for me is a wireless temp probe. I actually recently bought a Weber one and got the Weber app too so I can monitor the temp from the safety of my TV couch. You want the coals to sort of hover in the 250 degree range so add coals as needed. Indirect heat of course. I almost always use wet wood chips too. Apple or Hickory. I could get into more detail but say 20-25 coals. When they are like half white, then I put the meat and wood chips on. Dump the wood chips right on the grill grate but be sure to let about half drop on in. Put the probe in and put the lid on and walk away. Come back maybe an hour later to add some coals/chips whatever.

Most of your wood chip flavoring will get in the meat on that first round though and then the outer meats starts to seal up, which is good as it seals in the moisture. You can also try braising it first in a skillet but you won't get that smokey goodness in there as well.

I love talking BBQ stuff so hit me up anytime. I've cooked it all. A lot of my friends now have these fancy smokers with the auto pellet thing and all this stuff but honestly - a 23" Weber is all you need.

Good luck

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FOOD!

I love cooking. Sometimes I go crazy with it. Like my chili that literally takes an entire day to prep and cook and ends up making about five gallons worth. I have one big-fuck pot that I dump things into as I go. If I start at about seven in the morning, it's usually ready for supper but not truly great until the next day.

But sometimes I keep it super simple and those meals can be fantastic too. Like pork chops and roasted veggies. Just salt and pepper on the chops, then flour dredge and let them rest for a few minutes while you chop some golden taters and carrots. Toss the taters and carrots with garlic powder (I make my own because it tastes better), kosher salt and fresh ground pepper. Baking sheet and toss them in the oven at 450. Turn every ten minutes until they're all nice and browned. Hot skillet with butter, toss the chops in for five minutes per side. Then flip one more time, toss butter on top of each chop and stick it in the oven for another five to ten minutes to finish cooking while the veggies finish.

I like to toss some blueberry reaper sauce on the chops. Wife prefers a milder BBQ sauce. For as many words as I wrote, the most complicated part of the meal is timing things out so the veggies and chops get done around the same time. Super easy and super good.

I also make my own hot sauces, which is often an all day affair. The last batch was cold smoked habanero, garlic, lime, smoked ground paprika, fancy salts (Himalayan, Celtic, Kosher), cumin, mustard powder, xanthan gum, rice and malt vinegar for acidity. A several hour cook, food mill, second cook, then resting in the fridge for about a week and then one more cook before bottling. This shit is fire flavor and really sets off meats and fish well.

My wife's favorite is the pineapple/jalapeno. Milder, but so much flavor.

Just writing this is making me itchy for pepper season.
 
Oooo. I'd love to make some hot sauce. Never done that. I copied that last past - hope you don't mind :lol: :LOL:
 
When the farmers market opens in the summer. I always buy these certain hot peppers from this one farmer. My wife makes the hottest salsa.
Not just ‘burning hot’ but very flavorable.
She grinds it up with other things into damn near a fine paste. Don’t need a lot.
Jeeze I’m drooling thinking of it now. :lol: :LOL:
 
a bit off the radar here...but crunchy "healthy" goodness...

my office mates purchased, from Sams Club, a 3lb bag of RAW almonds... blah. they thought they bought roasted/toasted...
i took them home, and roasted them in three batches...salt, sweet, spicy. mf'rs were awesome..and super easy to do. better than store stuff of course ;)
 
and...the c'pot brisket may happen sooner rather than later...
i've smoked chickens, ribs, turkey (boneless breasts) on my little barrel charcoal grill before...works really well. i admit thought, i do need to invest in a good probe, i've got one, not wireless, works ok...but the wireless thing, with the App...anyone using that?
 
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