EmirOfShmo Posted July 20, 2020 Share Posted July 20, 2020 Did you fry or bake the steak fries? Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted July 20, 2020 Share Posted July 20, 2020 8 hours ago, Barry.Randolphe said: @Skinsfan1311 - have you tried wrapping in butcher paper as opposed to foil? I've heard the butcher paper allows the meat to breathe better, which allows for more smoke flavor Nope. I've heard the same thing, and may try it one day, but I'm not going to go out of my way to buy it. Brisket is the only thing that I would use it for, and I don't cook briskets very often. By the time I wrap, it's gotten all the smoke it needs. I learned the hard way, that too much smoke can make food bitter, though briskets are pretty forgiving in that regard. 2 Link to comment Share on other sites More sharing options...
skinsmarydu Posted July 20, 2020 Share Posted July 20, 2020 6 minutes ago, EmirOfShmo said: Did you fry or bake the steak fries? Baked em in the toaster oven. It's 100 degrees today, no way was I turning on the big one. 😉 3 Link to comment Share on other sites More sharing options...
BatteredFanSyndrome Posted July 21, 2020 Share Posted July 21, 2020 To answer my own question about injecting the night before, I don’t think I’d ever do it any other way. Came out incredibly juicy, crisp skin, and white meat at that. 10 1 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted July 26, 2020 Share Posted July 26, 2020 Dinner! Beef ribs & cornbread. I usually don't wrap, or braise them, but, after 3 hours of smoke, I finished them in a pan with butter, red wine, Worcestershire, beef broth & a little rub. They're really tender. 7 Link to comment Share on other sites More sharing options...
BatteredFanSyndrome Posted July 27, 2020 Share Posted July 27, 2020 Marinated some chicken in garlic, salt, pepper, red pepper flakes, onion powder, Italian seasoning, red wine vinegar and olive oil. Grilled them and covered with pizza toppings. 9 1 Link to comment Share on other sites More sharing options...
CommanderInTheRye Posted July 28, 2020 Share Posted July 28, 2020 Wow, that chicken parm looks fantastic! Some of the food in this thread looks like it was done by professional chefs for a cooking magazine layout. I eat like a caveman compared to you guys. 2 3 Link to comment Share on other sites More sharing options...
EmirOfShmo Posted July 30, 2020 Share Posted July 30, 2020 Food things I discovered so far during the pandemic: Old Bay Hot Sauce – where you been all my life? Hard to find but damn, it’s good. Miso – used this for the first time with soy sauce as a glaze on grilled fish. Wow! I’ll be using this more often on veggies & other meats. Omsom – read about this company in a food article. Small company that makes Vietnamese starter sauces – “Each starter combines all the sauces, aromatics, seasonings, citruses, and oils that decades of tradition call for. All packed into a kitchen shortcut!”. I ordered the ‘Sampler’ pack – 2 each of their 3 starters. I’ll update after cooking with them. Alaskan fish – I decided to splurge & joined an Alaskan fish-of-the-month club. It’s a small co-op that is all handline caught fish. The June delivery was cod. I have grilled some & baked some. Delicious! I just received the July shipment of black cod (sablefish) & halibut. These will be on the grill in the coming days. I think the shipments are through November with different salmon species each of the remaining months. That's it for me. What are the new things you've discovered?? 2 Link to comment Share on other sites More sharing options...
BatteredFanSyndrome Posted July 30, 2020 Share Posted July 30, 2020 (edited) 1 hour ago, EmirOfShmo said: That's it for me. What are the new things you've discovered?? To nobody's surprise, for me its Grill Grates. Totally changed the game for me as I had been looking at the Blackstone griddles prior to discovering these. The only thing they really cant do is hibachi style fried rice as the rice would fall through the holes. Probably doesn't belong here but I recently discovered these, and I've been enjoying these regularly while I'm grilling... Edited July 30, 2020 by BatteredFanSyndrome 4 Link to comment Share on other sites More sharing options...
skinsmarydu Posted August 6, 2020 Share Posted August 6, 2020 (edited) Simple. And from work. Penne with marinara, a meatball, and parm. I couldn't eat all of this if I had to. It's half of the kids portion I started at lunch. Edited August 6, 2020 by skinsmarydu 7 Link to comment Share on other sites More sharing options...
skinsmarydu Posted August 6, 2020 Share Posted August 6, 2020 Oh, I forgot the homemade part. 2 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted August 6, 2020 Share Posted August 6, 2020 I miss going to the Chart House by the Potomac in Alexandria for Sunday brunch with my friends. Love their Bloody Marys. 1 Link to comment Share on other sites More sharing options...
BatteredFanSyndrome Posted August 9, 2020 Share Posted August 9, 2020 Entirely a farmers market meal on the grill tonight, because I’m too lazy to have my own garden. White balsamic vinaigrette marinated chicken breast / heirloom tomato bruschetta / zuchinni + bell peppers + red onion + mushroom/ corn / Italian bread with olive oil, garlic, S&P, oregano, basil 9 1 Link to comment Share on other sites More sharing options...
EmirOfShmo Posted August 12, 2020 Share Posted August 12, 2020 Used this charcoal (new addition to the C-19 summer cook-fest) to make these dry rub ribs on the Akorn. 8 Link to comment Share on other sites More sharing options...
China Posted August 13, 2020 Share Posted August 13, 2020 3 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted August 13, 2020 Share Posted August 13, 2020 (edited) I'm making my summer cake, this time with some cream cheese and then a layer of maserated peaches. I'll add a picture when it's done. Just out of the oven! Will let cool completely! Edited August 13, 2020 by LadySkinsFan 9 Link to comment Share on other sites More sharing options...
TradeTheBeal! Posted August 14, 2020 Share Posted August 14, 2020 Local tenderloin marinated 24 hours. Come and get it, fam! 9 Link to comment Share on other sites More sharing options...
skinsmarydu Posted August 14, 2020 Share Posted August 14, 2020 50 minutes ago, TryTheBeal! said: Local tenderloin marinated 24 hours. Come and get it, fam! No mushrooms? Rookie. 😬 j/k...😄 2 Link to comment Share on other sites More sharing options...
TradeTheBeal! Posted August 14, 2020 Share Posted August 14, 2020 34 minutes ago, skinsmarydu said: No mushrooms? Rookie. 😬 j/k...😄 Did sautéed baby bella caps with melted cheddar as an appetizer course, as a matter of fact. 3 Link to comment Share on other sites More sharing options...
skinsmarydu Posted August 14, 2020 Share Posted August 14, 2020 29 minutes ago, TryTheBeal! said: Did sautéed baby bella caps with melted cheddar as an appetizer course, as a matter of fact. She's a lucky girl. Link to comment Share on other sites More sharing options...
China Posted August 15, 2020 Share Posted August 15, 2020 Made grilled swordfish topped with an heirloom tomato and Benton's bacon salad (with a lemon and bacon fat vinaigrette) and rice pilaf. Can't really see the swordfish in the photo but I managed not to overcook it this time . 7 Link to comment Share on other sites More sharing options...
dfitzo53 Posted August 15, 2020 Share Posted August 15, 2020 I was just thinking about Benton's bacon the other day. Good stuff. Link to comment Share on other sites More sharing options...
skinsmarydu Posted August 17, 2020 Share Posted August 17, 2020 I'm out of onions, peppers, mushrooms...everything. No bread (except corn tortillas 😄)...making a major grocery run tomorrow. I had some ground round that I got on sale a couple months ago & vacuum sealed, so I added taco seasoning, made enchiladas with some verde sauce from my favorite taco joint, a bag of Spanish rice & a can of refried beans with cheddar and Taco Bell mild sauce. 5 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted August 17, 2020 Share Posted August 17, 2020 4 Link to comment Share on other sites More sharing options...
EmirOfShmo Posted August 17, 2020 Share Posted August 17, 2020 (edited) Wife & SIL in MD visiting friends (and eating jumbo crabs) so I decided it was curry night - spiced up coconut curry lentils with spinach. Paratha compliments of Trader Joe's (looks like the garlic naan is gone here in RVA). Also smoked some Hanover tomatoes & a little onion to freeze for fall/winter tomato soup. I have another batch I'll do tomorrow. Background music Low Spark of the High Heeled Boys & Glad playing on the deck. And the empty cart apparently was not as empty as I thought. Now I need another bowl of curry. Gotta add: The live version of Traffic & Low Spark of the High Heeled Boys is incredible...Not sure I've heard this version. Probably my all time favorite song...Live makes it even better! Edited August 18, 2020 by EmirOfShmo 6 Link to comment Share on other sites More sharing options...
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