Zguy28

Carolina vinegar >

I know that's sacrilege to say for someone living in TN. Also, one must put the Cole slaw on the sandwich and eat it all together.

Absolutely. I always put the slaw "onboard". I was always a vinegar man, but I have really taken a liking to the mustard sauce. Must be the German in me.

Lol! Order a pizza.

You'll be lucky if that bad boy is done before 10:00 pm. For shoulders that big, I get the butcher to cut them in half. The cook is shorter and you get twice the delicious bark....

About 2PM it was at almost 170. I threw in a handful on fresh briquettes and opened the vents up and it went up to around 250-260. About 4PM I tossed about 5 more briquettes on top again and another small chunk of hickory. At 5:30 it was 195 on the bone. We were eatin' by 6:30.

Made an assortment of different homemade sauces for the extended family too

S. Carolina mustard-based sauce (do a search for "Columbia Gold")

Carolina vinegar sauce

A smoky Memphis style sauce

and Alabama white sauce (was very "zippy" according to my wife)

and of course home made slaw.

I just did a 6lb shoulder. It took just over 12hrs at 225° to 230°. I didn't foil and pulled it at 203°

5-6 hrs for ribs sounds about right.

I've got a 9lb shoulder on this morning. Slow N Sear keeping it at about 230. Got a late start at 8AM, so I might have to increase the air flow a bit and raise the temp or it will be a late dinner!

My wife asked me what I wanted to do this weekend for Father's day. I told her I wanted to smoke a Boston butt on my slow-n-sear. It will be the first Saturday where I either didn't have plans dictated by somebody else and it didn't rain. Gotta pull the trump card of being a father to just get a free day to smoke some meat these days!

Most of 'em leak, I wouldn't sweat it.

If anything, all that means is that you close the vents a little more.

Yeah, it will be fine. And believe it or not, there is such a thing as too much smoke on a piece of meat. The smoke should complement the flavor, not overpower or damage it.

I feel like making pancakes, but I don't have any buttermilk. I think I'm going to try some sort of mixture of milk, half & half, and sour cream as a replacement.

If you can't find buttermilk, you have two options:

1. Heavy whipping cream - put in a sealed container such as mason jar. Drop a marble in, and shake it for like 10 minutes vigorously. It will turn into churned butter. Drain off the buttermilk. I actually did this Monday morning.

2. Sour milk - add 1 TBsp lemon juice or white vinegar to milk to make 1 cup total. Stir and let sit 5 minutes. But you have to add more baking soda and lessen the baking powder with this solution. Got it from a Better Homes cookbook.

Like I said, I know nothing about the grilling process.  I'm a bartender/server.  I know a lot about food itself, but my bosses (wherever I am) are supposed to know more than me &  more about how to get it out faster...aaaannnnddd they don't.

 

Sorry for my derail...carry on & HAIL.

Those have to be rare, then brought up in a 275-300 degree oven.  THAT, I do know.

 

And there are these things called spatulas.     I highly recommend their usage.

I meant when you eat them. Oy vay!

When my wife bit into one, it squirted molten cheddar out onto her hand.

Burgers stay cold before cooking. Better for the fat in them.

I let mine sit at room temp and put the salt and pepper on about 15 minutes before (while my charcoal lights in the chimney). I also make them a little thick and put a pad of butter in the middle of each for extra juiciness.

On a side note, I saw show one time on TV where they served "Juicy Lucy" burgers with cheese inside. Never do that. Ever. Unless you want molten lava pouring out all over your hand giving you a second degree burn.

I read a review on this digital thermometer.  Anyone have any experience with this or know anyone that has used one?  In the article I read, it got the best reviews.

 

http://digital-grill-thermometers-review.toptenreviews.com/igrill2-review.html

Dude, the only thing missing on that is gold plating.

A slow and sear seems unnecessary TBH. Why not just pile the coals on one side of your grill and use a pan for water?

I struggled for years with keeping steady, even temp combined with longevity of burn. One of the best things I bought was a Slow N Sear for my Weber.

Yes.

The SnS ensures a constant temp. I can hold 225°-230° for 10+hrs in my Weber kettle with the SnS, without adding charcoal.

It has a permanent home in my kettle, and works better than the charcoal baskets, for indirect cooking. By adjusting the vents, differently, it will hold 325° for hours, to cook roasts, turkeys, chicken, etc.

The design also allows you to set up a blazing hot fire, for searing food. The only way I could do that before, was to set the charcoal grate, on top of a chimney starter full of lit briquets.

The SnS is very well constructed, and the design is simple, but clever,with a water reservoir built in. That,and it'smade in America

Dollar-for-dollar, you will not find a quality smoker for $89.00, and the SnS takes up a heckuva less room.

I know I sound like a pitch man, for the SnS, but it's a great addition to my BBQ quiver and I use it all the time

I love mine. Did a boston butt already on it a few weeks ago. Wanted to do one last Saturday, but rained hard all day. I ended up just searing it in the dutch oven real good, then put the whole thing in the oven at 250 for about 7 hours with a little added cider vinegar. It was still delicious, just didn't have any smoke flavor.

How many of you guys make your own cole slaw? I used to work at a restaurant and learned there how to make some slaw that everybody seems to love that tries it.

Cabbage

tiny bit of shredded carrot

sugar

horseradish

mayo

salt and pepper

I saw this on 60 minutes. I usually buy the Trader Joe's California olive oil. Tend not to trust the imported stuff anymore

I've sampled a lot of EVOO. The best tasting one I've had that you can just buy in stores is Calavita. And there is nothing wrong with a good quality Spanish oil.

Well, you have to use a lot of heat to brown stuff and it's going to stick to your pans. If you're cooking on the range and you burn something in your pan, just deglaze it with some sort of tasty liquid like wine or broth or stock and scrape up the browned bits and then you've got a nice sauce and it's easy to clean afterward. The principle of combining heat and liquid to clean works the same if you are pulling a pot out of the oven too.

I use a cast iron skillet and dutch oven for my reactive cookware and never really have trouble with sticking or burning. I like them because I am lazy and they are super easy to clean and maintain. For nonreactive cookware I just use stainless steel. Copper is too expensive and hard to maintain.

Yeah, I deglaze my stainless pans. Don't try it with el cheapo non-stick pans though. My wife warped one she bought for herself. Haha. Cuisenart or Le Crueset make decent ceramic dutch ovens. I've had my Cuisenart 5qt for 16 years.

RE: copper pans.

I've never owned a full copper set, But I do have a couple copper bottom stainless skillets. Way better than anything else I've tried. I tried a ceramic "Green pan" one time. It was good for a while, then my wife (who cooks too high) scorched something to it. In a moment of desperation and frustration I used a brillo pad. Ruined. Stuck on every time after that. Also, sticking is usually caused by uneven heating. If you have a coil type range, they often become uneven over the years. If you have the other type of range or gas, use a copper bottom stainless pan and make sure its heated good throughout and it won't stick with a little oil.

my son in law dumps A-1 over steaks....he needs excommunicated or exorcised

 

I now serve him boneless chicken breasts

Next time, grab his plate back like the Soup Nazi and go wash off his steak and slap it back on the grill to cleanse it.

I barely ever buy steak anymore because of how expensive it is, especially with a family of 5 (2 are teens). Sometimes I come across inexpensive chuck steaks. Either grill them direct or in a cast iron skillet. Serve medium rare with some chopped up herbs such as parsley or cilantro and if you want, add some chimichurri sauce.

Here is a similar recipe that my family loves:

http://www.epicurious.com/recipes/member/views/steak-gaucho-style-with-argentinean-chimichurri-sauce-50029578

I did some burgers on the Slow N Sear yesterday. Delicious. Just make sure if you're doing hot/direct, you dump out the water trough first. One of the burgers dripped into it and was popping and splattering hot grease in a little bit of leftover water from the previous cooking.

I don't eat a lot of veggies. I've hated most of them since I was little but I want to eat more. So I I'm trying to roast some broccoli this week. I heard it was the best way to serve it and add flavor to it.

I guess we will see..

If you're already grilling meat, just take some foil, put some broccoli and cauliflower in it, drizzle with olive oil, wrap it up and stick it on the indirect part of the grill too.

We like asparagus lightly grilled too with a some EVOO.

I did love it (CW)---hell, the Widow alone seals it for me. It was very busy. There were many parts I liked--big on Spidey and other specifics---and that's what it felt like---a whole lot of (great) parts.

 

Knowing all the events highlighted in the past movies that were leading up to the Accords and the Tony/Cap split is intended to help with cohesion across the arc, but it still had a more jigsaw-piece feel than "smooth."  I can see that it may just be impossible with so many parts over so much time for  things to have flowed much better.  

 

The action scenes are outstanding, from hand to hand choreography/stunts to CGI. 

 

A friend who also loved it overall as I did, said it did seem a lot like a much longer (and spectacularly entertaining) ad for the Phase 3 future landscape. I was surprised to hear some people were actually disappointed.

It was half Avengers 3, half Captain America 3.

The problem is they made Cap and Winter Solider powers inconsistent or just ridiculous. So SpiderMan canonically has to be stronger than them which just makes his powers seem even more ridiculous.

Seriously, why can the Winter Solider run 75mph now? And why does Captain America jump on a helicopter and weigh it down like he's a 3 ton car hanging off the side of it. Or how he grabs Iron Man by his shoe in flight and doesn't move a hair. Logically, Iron Man should have dragged his ass through the air. That's some Hulk level **** they let Cap do in this movie.

Right, I noticed this too. Cap is still a man, even though he's enhanced. How is he punching Iron Man with nothing but a pair of gloves? Metal vs flesh is still metal vs. flesh.

War Machine has been useless for about 5 movies now. He's basically the head secret service member and that's it.

SpiderMan has to have a big debut. But it was noteworthy that he basically got beat to the point he couldn't continue as well while everybody else kept fighting

And Vision basically disappeared during the fight. Where did he go to? Loved the Star Wars reference also.

That was my thought too. I was like, who the hell is she? Obviously not aunt May, and then bam, she was.

Tomei, sign me up right now. I had all the same thoughts Stark did

Also,

Iron man whooped that ass. Went 2 on 1 and kicked both asses basically until a cheap shot at the end.

Captain America pissed me off a bit in this movie. I just felt like he was purposely being obnoxious about the whole thing. If he thinks nobody should be able to check them and they could be pawns for the UN, then eventually they could just not listen to the UN when that time comes, like he wants to do initially by not signing. But he could have played along at the start.

Also, letting the entire Avengers destroy each other practically instead of explaining the situation and rallying the troops wasn't very leader like.

Finally, did I miss or forget in another movie where is showed Cap knowing what happened to Stark's parents? That was straight out of left field for me. And how did that Slovokian dude have any idea that the Winter Soldier could have potentially killed Stark's parents and he'd be able to create this divide amongst them? He's just a regular dude right, why would he even know about what the winter soldier was doing in 1991.

I loved the movie. Including the end credit scene, even if it was a little ho-hum.

Cap about to beat Iron Man's ass then beat Baron Zemo's ass too.

Crossbones is in it. I wouldn't be surprised if this is Cap's end. But they did resurrect Phil Coulson.So...

Got my tickets for a 12:45 showing on Movietickets.com. Can't wait. Go team Cap!

Think I might make one of my specialties tonight. Seared and roasted pork tenderloin. Ever since I got an iron skillet I've gotten better and better at them. Heat that skillet in the oven at about 425-450 until I get the tenderloin seasoned to my liking if I haven't marinated, add a little olive oil to it, and then put the loin on it and put it back in the oven for about 25mins or so depending on the weight. Flipping it over about halfway through. It comes out great. Tenderloins can be a little tricky just because they can come out dry if you're not careful.

 

One of my favorite sides to go with it that I highly recommend is bacon roasted brussell sprouts. If anyone's interested...

 

Preheat the oven to 425.

 

Get your favorite size or form of the sprouts. I typically look for about medium sized "standard" ones. I like to cut the bases off and split them in half. Start with that and put them in a bowl and set aside.

 

Get a pan to cook some bacon, depending on the amount of sprouts you're cooking. I usually do a standard pack of sprouts you can find in the produce section and about five or six pieces of bacon. Cook the bacon until crispy and dry it out, I usually just put a couple paper towels on a plate, and save the grease in the pan. Break up the bacon into crispy bits into the bowl of sprouts. Then pour in the grease. I typically like to add a little salt, pepper, and minced garlic. One nice touch, if you have an orange, cut it in half and squeeze the juice into the bowl. Pine nuts make a nice addition to this as well. Toss this around a bit to get everything good and mixed up and coated.

 

Get a baking sheet. I typically cover with foil to make clean up a little easier. Pour the bowl onto the sheet so that you have an even layer of sprouts.

 

Bake for about 20 minutes, take them out, and enjoy.

Sounds delicious. I will have to give it a try. The last pork loin I did was with rosemary on it and a side of balsamic roasted potatoes and onions.

Here's the recipe:

http://www.foodnetwork.com/recipes/jamie-oliver/balsamic-baked-onions-and-potatoes-with-roast-pork-recipe.html#!

How long does the fat/oil typically hold up? I always hate throwing away a pan of bacon grease that I know could be used again for cooking.

I keep it in the fridge for over a month. More than that, I just freeze it. My grandma used to keep it on the back of the stove to add to everything such as green beans.

Well I had the beans running in the slow cooker on high for about 3 hours before I put them on the grill.  In my experience 5 hours in the slow cooker is usually about right for a bag of black beans.  I thought 3 in the crock pot + 4 on the grill would be enough, but I was wrong.  The temp down underneath the cooking grate across from the slow+sear is significantly lower, definitely below 200 degrees.  I think what you have to do is basically cook the beans just about all the way, and then just let them keep warm and absorb smokiness and drippings.

Instead of that, this is what I normally do for beans. The next time you fix some bacon, just pour the fat into a ramekin or something and stick it in the fridge. When its time for beans, scoop some out and put in it. Tastes great. Plus I'm not sure about poultry drippings that may not be at temp.