The Grilling and Cooking Thread

[Skinsfan1311]

16 hours ago, steve09ru said:

Finished- went about an hour at 250 then 350 for the last 2.5 hours.  Super flavorful and moist

 

 

Looks great!

Was that a pre-cooked ham?

[steve09ru]

1 hour ago, Skinsfan1311 said:

 

 

Looks great!

Was that a pre-cooked ham?

Yeah precooked

[EmirOfShmo]

This was pretty good. I added some Christmas gift brats I browned in a frying pan before tossing it into the pie. 

 

Recipe: https://www.budgetbytes.com/spinach-pie/

 

 

 

Me:

 

 

 

Edited April 18, 2022 by EmirOfShmo

[LadySkinsFan]

I planted two different bush tomato plants, they're heirlooms, Silvery Fir and Purple Reign.  Plus I was given a rosemary plant today. I'll use it for cooking.

[Destino]

Warning, the following tweet may horrify you.

 

 

[BatteredFanSyndrome]

Sliders on the Blackstone…

 

Topped with Onion ring, bacon, cheddar cheese, pickle, special sauce on buttered and griddled Kings Hawaiian slider rolls.

Edited April 23, 2022 by BatteredFanSyndrome

[skinsmarydu]

3 minutes ago, BatteredFanSyndrome said:

Sliders on the Blackstone…

 

Topped with Onion ring, bacon, cheddar cheese, pickle, special sauce on buttered and griddled Kings Hawaiian slider rolls.

The extra toasted bun is mine! 

Awesome job. 

[Skinsfan1311]

Prime brisket burnt ends.

I used the small point from an earlier cook, that I froze.

I used a cola reduction, mixed w/store bought sweet BBQ sauce, brown sugar, Worcestershire, splash of soy and honey.   Poured it over the meat and cooked for 3 hrs at an average temp of 260 degrees on the Weber Smoky Mountain.   Straight charcoal, no wood needed. Very tender and delicious!

 

 

[EmirOfShmo]

Quick lunch - spicy salmon w/ black sesame seeds & Trader Joe's tamari crackers (I'm addicted to them)

 

[BatteredFanSyndrome]

Chicken teriyaki kabobs with fried rice (not pictured) 

[EmirOfShmo]

^^I love grilled chicken skewers (with different sauces/spices) but the ALWAYS end up too dry because I'm afraid I'll under cook them. Yours look great!

[BatteredFanSyndrome]

1 minute ago, EmirOfShmo said:

^^I love grilled chicken skewers (with different sauces/spices) but the ALWAYS end up too dry because I'm afraid I'll under cook them. Yours look great!

Boneless skinless thighs beg to be over cooked on the grill, it’s the only way to go for these.

[China]

2 minutes ago, BatteredFanSyndrome said:

Boneless skinless thighs beg to be over cooked on the grill, it’s the only way to go for these.

 

What do you use for the marinade?

[BatteredFanSyndrome]

43 minutes ago, China said:

 

What do you use for the marinade?

Soy sauce, garlic, ginger, brown sugar, rice vinegar, teaspoon of corn starch and a dab of sambal.

 

I seasoned the pineapples and veggies with a pineapple siracha rub.

 

Edit:  forgot to add pineapple juice to the marinade as well.

 

 

Edited April 29, 2022 by BatteredFanSyndrome

[Skinsfan1311]

13 hours ago, EmirOfShmo said:

^^I love grilled chicken skewers (with different sauces/spices) but the ALWAYS end up too dry because I'm afraid I'll under cook them. Yours look great!

https://www.thermoworks.com/thermapen-one/

If you don't have one, get one.   

Yes, they are pricey, but it pays for itself by the amount of food saved by not over/undercooking.   

If you ever watch cooking shows, then you've seen them, because that's what most chef's use.

 

[Skinsfan1311]

13 hours ago, BatteredFanSyndrome said:

Soy sauce, garlic, ginger, brown sugar, rice vinegar, teaspoon of corn starch and a dab of sambal.

 

I seasoned the pineapples and veggies with a pineapple siracha rub.

 

Edit:  forgot to add pineapple juice to the marinade as well.

 

 

That marinade sounds like it would be incredible on beef kabobs too.

I make a peanut sauce, with Sriracha, that's always a hit at the ES tailgate, that would be fantastic with those skewers.

3 TBS of creamy peanut butter

1/2 cup *Yoshida's sauce

Sriracha, to taste.

 

I got the recipe from the back of a bottle of Yoshida's.  The only difference is that I add Sriracha sauce.  

 

Mix peanut butter & Yoshida with a stick blender, until smooth, then add the Sriracha, until I like the way it tastes.

 

*Mr. Yoshida's Original Gourmet  (they have a few different flavors...use the original)

Edited April 29, 2022 by Skinsfan1311

[EmirOfShmo]

17 minutes ago, Skinsfan1311 said:

https://www.thermoworks.com/thermapen-one/

If you don't have one, get one.   

Yes, they are pricey, but it pays for itself by the amount of food saved by not over/undercooking.   

If you ever watch cooking shows, then you've seen them, because that's what most chef's use.

 

 

I got this one a while ago. My mistake has been using breast instead of thigh meat for kabobs. 

 

 

 

 

*Mr. Yoshida's Original Gourmet  (they have a few different flavors...use the original) --> I use this for my smoked meatloaf. Good stuff. 

Edited April 29, 2022 by EmirOfShmo

[BatteredFanSyndrome]

@EmirOfShmo I bought the exact same one you have, because I was too cheap to spend on the Thermapen.  It's worked well for me.  In fact, on Kabobs - I don't even use it with thighs, as it's hard to overcook them - I generally just pull them on the look and feel and it hasn't failed me yet.

 

 

@Skinsfan1311 That peanut butter marinade sounds righteous, will be trying soon.

[Skinsfan1311]

2 hours ago, BatteredFanSyndrome said:

@EmirOfShmo I bought the exact same one you have, because I was too cheap to spend on the Thermapen.  It's worked well for me.  In fact, on Kabobs - I don't even use it with thighs, as it's hard to overcook them - I generally just pull them on the look and feel and it hasn't failed me yet.

 

 

@Skinsfan1311 That peanut butter marinade sounds righteous, will be trying soon.

I have to use it on chicken kabobs,  because Mrs. Skinsfan doesn't like dark meat.

Agreed on the thighs, almost impossible to screw them up. The most common mistake is not taking the temp up high enough. While technically "done" at 165°, the almost slimy texture at that temp is off putting.

Edited April 29, 2022 by Skinsfan1311

[BatteredFanSyndrome]

3 minutes ago, Skinsfan1311 said:

I have to use it on chicken kabobs,  because Mrs. Skinsfan doesn't like dark meat.

Agreed on the thighs, almost impossible to screw them up. The most common mistake is not taking the temp up high enough. While technically "done" at 165°, the almost slimy texture at that temp is off putting.

Right, I tend to keep mine on to 180+ if aim temping but I’ve gotten pretty good just based on feel.

 

Vs. Breasts where 165 is the one and only sweet spot.  It’s just hard to gauge.

Edited April 29, 2022 by BatteredFanSyndrome

[Skinsfan1311]

4 hours ago, BatteredFanSyndrome said:

Right, I tend to keep mine on to 180+ if aim temping but I’ve gotten pretty good just based on feel.

 

Vs. Breasts where 165 is the one and only sweet spot.  It’s just hard to gauge.

Agreed. 

It's hard to gauge and chicken temps tend to rise quickly towards the end of the cook.

It takes less than 30 seconds to kill harmful bacteria, at 157 degrees....once a chicken breast hits that temp, I pull it.   160 degrees, max.

I'm pretty good at cooking by feel too, but over the years I've become a firm believer in "cook to temp" person and nearly always double-check with an instant read.

Kind of like "trust, but verify"   😉

 

The kebabs look amazing.   Aren't those GrillGrates the best?    I love mine and have them on 3 of my grills.   I replaced the OEM grates on the old Genny B, with GrillGrates and it was/is a gamechanger.  

[The 12th Commandment]

I discovered (knew what it was but never tried using it) clarified butter and I have to say I'm infatuated with the ghee.  Makes the best fried eggs you'll ever have.  Better than bacon grease and that's saying something.  Good for all kinds of pan frying.  All the richness and flavor of butter without worrying about browning.  

[BatteredFanSyndrome]

8 hours ago, The 12th Commandment said:

I discovered (knew what it was but never tried using it) clarified butter and I have to say I'm infatuated with the ghee.  Makes the best fried eggs you'll ever have.  Better than bacon grease and that's saying something.  Good for all kinds of pan frying.  All the richness and flavor of butter without worrying about browning.  

Hell yeah.  Love to add a small dab on top of steaks coming off the grill.

 

It’s also the absolute best for homemade popcorn, doesn’t make it soggy and gives a super rich butter flavor.

[Fergasun]

$20 meat thermometer is a secret tool indeed... no need to spend $100 on one. 

 

I need to clean up my grill. Instant pot cooking has put a dent in my motivation to grill... 

 

 

[LadySkinsFan]

Making some chicken wing pieces. Made a mix of cornstarch, poultry seasoning, garlic powder, and a dash of chile powder. I'll add salt after. Baking at 400° , checking at 10 minutes and 15 minutes. Bought them already cut up, I cut off the wing tips anyway, no need to pay for those. Hope they turn out, first time making these instead of buying them. 16 pieces. 

 

Edited to add: Although I only used less than a tablespoon if cornstarch, it was too much. The spices were fine. And I left the wings in about a half hour total. Cooking is experimental!

 

 

 

 

Edited May 1, 2022 by LadySkinsFan