The Grilling and Cooking Thread

[skinsmarydu]

If you haven't seen it in stores, Fox Bros. BBQ sauce is better than decent. 

I usually make my own (LEXNC), but this is a famous place here in ATL, they bottle & sell it.  It's not a thicc gravy & has a good kick (I added a little Texas Pete cuz I like it hott). 

[Califan007 The Constipated]

 

 

[skinsmarydu]

Pro tip...you can throw ham, bacon and extra mozz on a Stouffer's french bread pizza and make it edible. 

 

 

 

Edited August 20, 2021 by skinsmarydu
syntax

[BatteredFanSyndrome]

Homemade chimichurri marinated grilled chicken, griddled heirloom cherry tomatoes, red onions and zucchini noodles.

[The 12th Commandment]

Got a batch of oryx jerky going today.  It comes from this very critter (that's my crew, I'm taking the pic). Buddy shot on White Sands Missile Range last year.  They're very good eating.  

Edited August 25, 2021 by KAOSkins

[skinsmarydu]

@BatteredFanSyndrome, would you mind sharing your chimichurri sauce?  The one from my Mexican place involved our secret Sangria & a whole bunch of other stuff that I only know how to make on a grand scale *I'll send  you a screenshot recipe too if you'd like, since it's no longer copyrighted anymore *

[steve09ru]

Marinating a few ribeyes in Dales, then did a random paste mixture to add a tablespoon on top while they smoke at 250 for around 45 min.

Edited August 29, 2021 by steve09ru

[skinsmarydu]

18 minutes ago, steve09ru said:

Marinating a few ribeyes in Dales, then did a random paste mixture to add a tablespoon on top while they smoke at 250 for around 45 min.

Soooo...what flavor Mio is that?  🤔

[steve09ru]

12 minutes ago, skinsmarydu said:

Soooo...what flavor Mio is that?  🤔

Should be a light vinegar based tang with little Italian and a more typical steak seasoning flavor (with the smoke).  Did very light on most (1/2 tsp) except for the pit boss/Mitchell and garlic where I went about 1.5-2 tbsp

Edited August 28, 2021 by steve09ru

[skinsmarydu]

2 minutes ago, steve09ru said:

Should be a light vinegar base with little Italian and a more typical steak seasoning flavor (with the smoke).  Did very light on most (1/2 tsp) except for the pit boss/Mitchell and garlic where I went about 1.5-2 tbsp

I was kind of joking...saw it back there on the right and wondered if that had anything to do with everything else 

[steve09ru]

21 minutes ago, skinsmarydu said:

I was kind of joking...saw it back there on the right and wondered if that had anything to do with everything else 

Oh ****- completely missed the Mio on that post haha 😂 but tropical punch I believe 

 

update: orange tangerine

Edited August 29, 2021 by steve09ru

[BatteredFanSyndrome]

On 8/25/2021 at 10:36 AM, skinsmarydu said:

@BatteredFanSyndrome, would you mind sharing your chimichurri sauce? 

I’m not a big exact measurement guy, but it goes something like this:

 

2 bunches Italian parsley finely chopped

1 bunch cilantro finely chopped

1 packet of fresh oregano chopped

8 cloves of garlic chopped

1 shallot finely diced

1/2 Fresno chile finely diced

Large pinch of red pepper flakes

1/2 lemon, squeezed

1/4 cup red wine vinegar

1/2 cup good olive oil

Salt and pepper

 

If not loose enough, add more vinegar/oil as needed to get proper consistency.

 

Edited August 29, 2021 by BatteredFanSyndrome

[China]

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[BatteredFanSyndrome]

Playing golf this afternoon so I had to pay the wife off by making some enchiladas in advance that she can just throw in the oven.  Seasoned some boneless chicken thighs and put them in the instapot with a little enchilada sauce and bone broth.  So tender.  Also made some pico and guac.

 

 

Edited September 15, 2021 by BatteredFanSyndrome

[LadySkinsFan]

I'm making some carnitas today. If successful, I'll have enough to freeze. 

[The 12th Commandment]

12 minutes ago, LadySkinsFan said:

I'm making some carnitas today. If successful, I'll have enough to freeze. 

 

The man knows carnitas.  Buena suerte!

[LadySkinsFan]

3 hours ago, KAOSkins said:

 

The man knows carnitas.  Buena suerte!

 

Thanks for this video! I'm making this recipe in the oven. I was going to try another recipe but there were a lot of steps. This one is much easier, so many thanks! I'll post a photo when it's done in a few hours. 

[The 12th Commandment]

19 minutes ago, LadySkinsFan said:

 

Thanks for this video! I'm making this recipe in the oven. I was going to try another recipe but there were a lot of steps. This one is much easier, so many thanks! I'll post a photo when it's done in a few hours. 

 

Right on. He's very soothing, so unlike his irritating brother.  

[skinsmarydu]

I really want an Eggs Benedict right now, with some good taters. 

Gonna have to wait, I guess.

[China]

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[LadySkinsFan]

My carnitas turned out perfectly! So glad I followed the recipe in the Rick Bayless video posted by KAOSkins! So yummy. On a burger bun with some BBQ sauce. Very tender and juicy! 

 

 

[PleaseBlitz]

On 1/15/2015 at 11:12 AM, jpage520 said:

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.

 

What is wok hei?

Stir frying, the cornerstone of Cantonese cooking, is all about wok hei, that complex charred aroma that fleetingly cloaks the piping-hot stir-fries served in Cantonese restaurants. The hallmark of an outstanding chef, wok hei - literally translated as ‘breath of a wok’ - results from a complex interplay of factors that is part science, part art, part magic.

How do you get it?

Traditional woks are made from cast iron or crude iron, and must be seasoned with oil or pork fat before use. With regular use the wok develops a patina of hardened oil that seals off the pores in the steel, preventing food from sticking.

Wok hei can only be achieved under conditions of intense heat, at levels that are difficult to achieve without a commercial cooking range. The wok should always be heated until it just begins to smoke before adding cold oil. Never heat up the oil together with the wok or the food will stick and begin to char.

 

Or, if you are PB….

 

 

Edited October 6, 2021 by PleaseBlitz

[Elessar78]

For the first time in my life, I have to buy a microwave oven. Never have had to. Every place I’ve lived has had a perfectly acceptable microwave present. 
 

apart from buttons, I’ve never noticed a difference how well a microwave heats food. In fact, at work, one kitchen has a microwave from the 90s that still works just fine. 
 

is there a point to spending over $500 on a microwave??

[skinsmarydu]

1 hour ago, Elessar78 said:

For the first time in my life, I have to buy a microwave oven. Never have had to. Every place I’ve lived has had a perfectly acceptable microwave present. 
 

apart from buttons, I’ve never noticed a difference how well a microwave heats food. In fact, at work, one kitchen has a microwave from the 90s that still works just fine. 
 

is there a point to spending over $500 on a microwave??

If you spend more than $100, you've lost your mind.

[Fan since a Fetus]

My wife bought a super cheap $25 microwave for work 5-6 years ago. She bought it home 3 years ago and we use it every day. We want a better one, but this works just fine. It just needs a little extra time to cook. If something tells us to heat for a minute,  we heat for 1:30. We have had way better microwaves and enjoyed them much more, but we have better ways to spend our money currently.