steve09ru

The Grilling and Cooking Thread

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Figured it'd be good to have a thread to share grilling/cooking recipe.

Anyway, got a deer tenderloin I'm wanting to slow cook but not sure what would be a good marinade/spice mix for it. Don't want anything too heavy with the marinade. Anyone have any good recommendations that go well with deer but don't overpower the taste of actual meat?

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Figured it'd be good to have a thread to share grilling/cooking recipe.

Anyway, got a deer tenderloin I'm wanting to slow cook but not sure what would be a good marinade/spice mix for it. Don't want anything too heavy with the marinade. Anyone have any good recommendations that go well with deer but don't overpower the taste of actual meat?

I'd go with a dry rub versus marinading it.  Less chance of ruining the flavor. 

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Good call- haven't slow cooked deer on own, dry rub sounds like the better option.

Did a pulled chicken one day last week, throw breasts in crockpot with a cup of sweet and tangy bbq, some seasonings (whichever preferred), 1/2 cup worchester, and 1/2 cup Italian dressing for 3 hours. Pulled after that and added chicken broth and little flour to thicken for additional hour after pulled. Very good and highly recommend.

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I like them cut in medallions with sliced potatoes, simply brown with salt/pepper, dust with flower then bake in a pan with the potatoes and some water....make ya slap ya mama

 

far as straight cooking a dry marinade will probably be too dry, it's rather lean

 

add

red wine and vinegar marinade and a bacon wrap is good, but not as  godd as the other

Edited by twa
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Great thread! Looking forward to some interesting & tasty recipes. 

 

I'm just starting to get into pizza making grilled on my kamado. Just ordered some 00 flour. 

 

Made no-knead olive bread over the holidays that got good reviews from family & friends. I'm going experiment with other ingredients & also try cooking it on the kamado. Also want to get some sourdough starter to make my own sourdough bread. Still researching on the best place to purchase. 

 

Cooking is my therapy...plus my wife not only hates to cook, she's a terrible cook. 

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Another awesome and interesting one was to layer tator tots in crockpot cover with cheese, lay seasoned chicken beasts (used chili powder, Cajun and Montreal chicken) on top and layer that with cheese with another layer of tator tots and cheese on top. Add in a splash of chicken broth. Just have to be careful to not over do the broth or whatever you use so you don't make the tots soggy

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Paging Mark the Homer!!!

As far as deer, I got nothing. I love a good steak.

Where has he been? I like that guy.

Wish I was a hunter. Had do me awesome deer jerky and tenderloin from a coworker who hunts.

Great thread! Looking forward to some interesting & tasty recipes.

I'm just starting to get into pizza making grilled on my kamado. Just ordered some 00 flour.

Made no-knead olive bread over the holidays that got good reviews from family & friends. I'm going experiment with other ingredients & also try cooking it on the kamado. Also want to get some sourdough starter to make my own sourdough bread. Still researching on the best place to purchase.

Cooking is my therapy...plus my wife not only hates to cook, she's a terrible cook.

That looks like one of those big green egg ceramic blickies. My dad's got one.

Does good work.

Edited by grego

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love deer jerky, my step-sister just made a couple hundred pounds.....I need to go visit.

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Couple hundred pounds is a whole passel of those east Texas whitetails!  I'm jealous.  

 

I would never cook backstrap or tenderloin any way but medium rare on the grill.  Save the slow cooking for the cuts that really need it.  Which is all the rest of the deer after those two cuts.  I like it marinated in italian dressing.

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Couple hundred pounds is a whole passel of those east Texas whitetails! I'm jealous.

I would never cook backstrap or tenderloin any way but medium rare on the grill. Save the slow cooking for the cuts that really need it. Which is all the rest of the deer after those two cuts. I like it marinated in italian dressing.

This. Seriously.

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That looks like one of those big green egg ceramic blickies. My dad's got one.

Does good work.

 

Actually, I have a cheaper version. I just couldn't pull the $1k+ trigger on a Big Green Egg. I found one of these on sale - 50% off - a couple of years ago. It does a really good job holding temperatures for many hours. I've done pork shoulder at ~250 degrees for 8 hours. I haven't used my gas grill since I got this.

 

http://www.homedepot.com/p/Char-Griller-Akorn-Kamado-Kooker-Charcoal-Grill-in-Graphite-16620/205026253 

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Another awesome and interesting one was to layer tator tots in crockpot cover with cheese, lay seasoned chicken beasts (used chili powder, Cajun and Montreal chicken) on top and layer that with cheese with another layer of tator tots and cheese on top. Add in a splash of chicken broth. Just have to be careful to not over do the broth or whatever you use so you don't make the tots soggy

I assume you are layering precooked chicken? Seems raw chicken would turn the tots to mush.

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If you haven't already, may be worth taking a look at www.pizzamaking.com - loads of info on their forums :)

 

Thanks. All over it like a cheap suit.

 

Today's rain ruined my plans to make a artichoke/pesto/mozzarella using a Bobby Flay dough recipe.I'm still waiting on my 00 flour to arrive along with a case "6 in 1" canned tomatoes.  

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I assume you are layering precooked chicken? Seems raw chicken would turn the tots to mush.

 

no I used raw.  Tots came out fine - I forgot to include that the tots need to be frozen when starting.  it's been a while since I did it but I also remember now adding bacon bits on top of each cheese layer - just don't overdo the bacon as it'll turn the whole thing into heavy bacon flavor (not that there's anything wrong with that).

 

I was looking around for the recipe - This is very similar to the one I did; I did substitutes on the cheeses and added additional spice besides the salt and pepper. 

 

http://www.food.com/recipe/cheesy-chicken-bacon-tater-tot-crock-pot-bake-403520

Edited by steve09ru

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no I used raw.  Tots came out fine - I forgot to include that the tots need to be frozen when starting.  it's been a while since I did it but I also remember now adding bacon bits on top of each cheese layer - just don't overdo the bacon as it'll turn the whole thing into heavy bacon flavor (not that there's anything wrong with that).

 

I was looking around for the recipe - This is very similar to the one I did; I did substitutes on the cheeses and added additional spice besides the salt and pepper. 

 

http://www.food.com/recipe/cheesy-chicken-bacon-tater-tot-crock-pot-bake-403520

 

This sounds awesome. Can't wait to try it.

 

Crock pot shredded chicken is seriously underrated. Makes a fantastic substitute for pulled BBQ if you're not eating pork for some reason.

 

I'll give this a go...

 

I'm typically a season and add on the go so my recipes tend to never be exact so I'm sorry about that. But here we go...

 

 

Get yourself some pork loin. Since I'm usually only cooking for two I just grab an unseasoned tenderloin. The Smithfield flavored ones are good as well. But you definitely save money just getting a store brand one and seasoning it yourself.

 

Put a few small slits into the pork to let the flavors move through. It's going to break into pulled shredded pork anyway.

 

Make a rub. I usually just grab a bowl and mix salt, black pepper, garlic salt, Old Bay, paprika (Use lightly), Chilli Powder (Again lightly)

 

Rub onto all sides of the pork until it's covered.

 

In your crock pot mix up some Apple cider vinegar, minced garlic (You can also put a few cloves into those slits if you're feeling creative), a little bit of water, ketchup, red hot sauce, and most importantly! Maple syrup.

 

Place pork into crock pot. Baste the parts not submerged with the mixture in the pot.

 

Cook on low for about 6 hours. High for about 4. Your time will vary depending on the size of the cut.

 

You'll know it's done when you can take a fork and separate/pull it with ease.

 

Pull it so that it becomes shredded and stir it around with the crock pot mixture to get all that flavor mixed into all of the pork.

 

Serve on whatever type of roll you prefer a bbq sandwich served.

Recipe works great with boneless chicken breast as well.

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We made homemade chicken nachos last night.  Bag of tortilla chips, chicken breasts (quantity depends on how much you want to make, we used two), 1 pouch of taco seasoning, one 12oz can of black beans, one 12oz can of diced tomatoes with green chilies, one 6oz can of whole kernel corn, 1 jalapeno pepper and 1 bag of shredded cheese (of your preference, we used Monterey Jack).

 

Dice up the chicken into small cubes, toss in skillet and put half a pouch of taco seasoning on it, cook until it is done.  Add the can of tomatoes and can of black beans (drained) and corn (drained).  Then let it simmer until the liquid is evaporated.  

 

Dice up the jalapeno (i prefer small chunks, or rings work).  Lay out the chips, cover with the chicken/tomatoes/beans/corn mix, dump the cheese on top, then sprinkle the jalapenos over it and bake in the oven until the cheese is melted/gooey.  

 

Enjoy.

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This sounds awesome. Can't wait to try it.

 

Crock pot shredded chicken is seriously underrated. Makes a fantastic substitute for pulled BBQ if you're not eating pork for some reason.

 

I'll give this a go...

 

I'm typically a season and add on the go so my recipes tend to never be exact so I'm sorry about that. But here we go...

 

 

Get yourself some pork loin. Since I'm usually only cooking for two I just grab an unseasoned tenderloin. The Smithfield flavored ones are good as well. But you definitely save money just getting a store brand one and seasoning it yourself.

 

Put a few small slits into the pork to let the flavors move through. It's going to break into pulled shredded pork anyway.

 

Make a rub. I usually just grab a bowl and mix salt, black pepper, garlic salt, Old Bay, paprika (Use lightly), Chilli Powder (Again lightly)

 

Rub onto all sides of the pork until it's covered.

 

In your crock pot mix up some Apple cider vinegar, minced garlic (You can also put a few cloves into those slits if you're feeling creative), a little bit of water, ketchup, red hot sauce, and most importantly! Maple syrup.

 

Place pork into crock pot. Baste the parts not submerged with the mixture in the pot.

 

Cook on low for about 6 hours. High for about 4. Your time will vary depending on the size of the cut.

 

You'll know it's done when you can take a fork and separate/pull it with ease.

 

Pull it so that it becomes shredded and stir it around with the crock pot mixture to get all that flavor mixed into all of the pork.

 

Serve on whatever type of roll you prefer a bbq sandwich served.

Recipe works great with boneless chicken breast as well.

If you're just going to pull it get cheaper pork butt and you'll get more meat for less money.  Around here you can find butt for $0.99 a pound on sale.  Let it go all day on low then pull and mix with barbecue sauce.

 

Tenderloin has the advantage over a lot of other pork cuts of being delicious and juicy roasted or grilled to just pink in the center.  It's kind of a waste to slow cook and pull it in my opinion, but to each his own.

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If you're just going to pull it get cheaper pork butt and you'll get more meat for less money.  Around here you can find butt for $0.99 a pound on sale.  Let it go all day on low then pull and mix with barbecue sauce.

 

Hell yes. I like to salt and then brown (ok, burn) the outside on the grill first. then toss it in a warm crock put with a beer, some apple juice, a diced onion and whatever else I have. Once completely tender, i drain most of the liquid, shred and then back in the crock pot with some, spices, BBQ sauce and reduce that some more. Made it this past weekend! 

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Nothing like a quality steak.. did these a few weeks back.. Porterhouses. Asparagus and potato wedges... all the steak needs is some simple seasoning... if its a quality cut, no need for anything else.

 

 

Steaks.jpg

 

Porterhousesongrill.jpg

 

lotsoffood.jpg

 

strips and shrimp:

StripsandShrimpMarch2012.jpg

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If you're just going to pull it get cheaper pork butt and you'll get more meat for less money.  Around here you can find butt for $0.99 a pound on sale.  Let it go all day on low then pull and mix with barbecue sauce.

 

Tenderloin has the advantage over a lot of other pork cuts of being delicious and juicy roasted or grilled to just pink in the center.  It's kind of a waste to slow cook and pull it in my opinion, but to each his own.

 

Sure, but pork can be a slippery slope when it comes to it drying out too. A little too long in the oven or the grill and it's ruined. I really only do this when I want pulled pork but I don't have the time to constantly monitor it. It's a great one if you have things to do and can't really keep an eye on something. I definitely agree. I was just going for the quick and easy approach.

We made homemade chicken nachos last night.  Bag of tortilla chips, chicken breasts (quantity depends on how much you want to make, we used two), 1 pouch of taco seasoning, one 12oz can of black beans, one 12oz can of diced tomatoes with green chilies, one 6oz can of whole kernel corn, 1 jalapeno pepper and 1 bag of shredded cheese (of your preference, we used Monterey Jack).

 

Dice up the chicken into small cubes, toss in skillet and put half a pouch of taco seasoning on it, cook until it is done.  Add the can of tomatoes and can of black beans (drained) and corn (drained).  Then let it simmer until the liquid is evaporated.  

 

Dice up the jalapeno (i prefer small chunks, or rings work).  Lay out the chips, cover with the chicken/tomatoes/beans/corn mix, dump the cheese on top, then sprinkle the jalapenos over it and bake in the oven until the cheese is melted/gooey.  

 

Enjoy.

 

I love doing the same thing. Works well with ground beef as well.

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I finally went out and bought a wok. Found a real cheap one, but it does the trick. Sure it won't last long. But holy crap. I'll never not have one again. Made a stir fry the other night and it was fantastic. Can't wait to experiment with fried rice and some other recipes.

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