The 12th Commandment Posted June 14, 2023 Share Posted June 14, 2023 Mesquite with beef only for me. It has a sharp taste that beef can stand up to. Apple or hickory for pork and chicken. I really like apple but other fruit woods would also work. I find them to be smooth. Pecan is what I use for fish but oak would be good also. I use pecan because there are huge orchards here and it's easy to get. 1 1 Link to comment Share on other sites More sharing options...
skinsmarydu Posted June 14, 2023 Share Posted June 14, 2023 Just throwing this out there: One of my neighbors sends his kids down to gather my pine cones occasionally, he uses them for carne asada and fajita meats. 1 1 Link to comment Share on other sites More sharing options...
Dan T. Posted June 14, 2023 Share Posted June 14, 2023 35 minutes ago, The 12th Commandment said: Mesquite with beef only for me. It has a sharp taste that beef can stand up to. Apple or hickory for pork and chicken. I really like apple but other fruit woods would also work. I find them to be smooth. Pecan is what I use for fish but oak would be good also. I use pecan because there are huge orchards here and it's easy to get. Yeah the mesquite flavor does seem better suited for beef. I had a garlic/honey flavored rub for the chicken, and it clashed with the mesquite flavor. Never tried pecan. May have to try it. Have you used it with chicken? 1 Link to comment Share on other sites More sharing options...
The 12th Commandment Posted June 14, 2023 Share Posted June 14, 2023 19 minutes ago, Dan T. said: Yeah the mesquite flavor does seem better suited for beef. I had a garlic/honey flavored rub for the chicken, and it clashed with the mesquite flavor. Never tried pecan. May have to try it. Have you used it with chicken? Not to smoke it but I have cooked chicken over the wood itself just plain grilling. It's fairly mild like oak. Burns good and hot. 1 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted June 14, 2023 Share Posted June 14, 2023 4 hours ago, Fan since a Fetus said: Made some ribs for my wife’s birthday party. About 4 racks. I was in a rush and didn’t have time so I bought them pre-rubbed from Costco. I stuck them in the SousVide for 24 hours and when people showed up to the party I threw them on the Kamado for about 7 minutes per side. These were absolutely the best ribs I have ever had and the easiest I have ever made. Everyone at the party was raving about them. I was honest about what I did, but a couple of people told me they were perfect. Looks great! What temp in the sous vide and the kamado? Link to comment Share on other sites More sharing options...
Fergasun Posted June 14, 2023 Share Posted June 14, 2023 @skinsmarydu Pine cones? That sounds actually pretty not so good... doesn't seem recommended. Grilling season kicked off in mid-May at our house. "Mondos" burgers, adobe chicken for tacos, homemade grilled chicken (also for tacos), store bought patties, New York Strip steaks and homemade carne asada have been prepared on my grill. My grill box was filthy and cleaned.... it's probably due for another cleaning. I just put in another batch of carne asada meat in for marinade this AM. 2 1 Link to comment Share on other sites More sharing options...
Fan since a Fetus Posted June 14, 2023 Share Posted June 14, 2023 1 hour ago, Skinsfan1311 said: Looks great! What temp in the sous vide and the kamado? I think the sous vide was at 151. The kamado was around 425 because I was cooking something else prior. I just threw them on there close to the flame, hood open to char a little. 1 1 Link to comment Share on other sites More sharing options...
Given Posted June 14, 2023 Share Posted June 14, 2023 I got a new toy this weekend 4 1 4 Link to comment Share on other sites More sharing options...
The 12th Commandment Posted June 14, 2023 Share Posted June 14, 2023 Out of the smoker. In foil and I'll finish them in the oven. They smell divine. Looking forward to Sunday! 7 1 1 Link to comment Share on other sites More sharing options...
Fergasun Posted June 15, 2023 Share Posted June 15, 2023 Was told that the Asada I made today was the best ever and not to change recipe. Followed what was on "Serious Eats" website. 180 mL orange juice from squeezed oranges 75 mL lime juice from squeezed lime 35 mL olive oil 35 mL soy sauce 35 mL oyster sauce (supposed to be fish oil) 4 garlic cloves 2 tablespoon brown sugar 1 tablespoon salt The key was to blend all that up plus 4 ancho chiles (dried). This really added a lot of good flavor. I did the same thing with cilantro last time... but my family didnt even want cilantro. 4 1 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted June 15, 2023 Share Posted June 15, 2023 (edited) It's the orange juice I swear. My pulled pork turns out so much better since I started using it. Since I can't grill or smoke outside, the pork roast swims in the marinade in the oven. Edited June 15, 2023 by LadySkinsFan 5 1 Link to comment Share on other sites More sharing options...
skinsmarydu Posted June 15, 2023 Share Posted June 15, 2023 I made mini breakfast tacos this morning. 5 1 Link to comment Share on other sites More sharing options...
BatteredFanSyndrome Posted June 17, 2023 Share Posted June 17, 2023 (edited) Birthday party for the nephew at my house today. The request was a taco party. Homemade guac, mango salsa, chipotle sauce and will be searing some pineapple on the Blackstone. 8lbs boneless skinless chicken thighs rubbed down with adobo, cumin, smoked paprika, chili powder, garlic, oregano, lime juice an avocado oil. Going to crank the heat up on the pellet smoker and cook them on there. 4lbs chorizo that I’ll do on the Blackstone. 3lbs Argentinian red shrimp, peeled deveined and tail off that I’ll season with the above seasoning just before they hit the Blackstone. My first crack at smoked Queso today as well, just put it on the smoker. Edited June 17, 2023 by BatteredFanSyndrome 1 2 6 Link to comment Share on other sites More sharing options...
skinsmarydu Posted June 18, 2023 Share Posted June 18, 2023 A couple of things from this week: Made tuna salad (Mom's recipe) And a ground sirloin with double provolone, smo, Stove Top stuffing & lightly broiled asparagus. 1 3 1 Link to comment Share on other sites More sharing options...
NoCalMike Posted June 18, 2023 Share Posted June 18, 2023 (edited) When using citrus for a marinade, sauce, baste etc etc.....every since I started using the zest (shredding up the peel/rind of the fruit itself) instead of just the juice, it's made a huge difference in getting the flavor to shine through on the cooked meat. There was a really good Caribbean marinade I use for flank steak when I make grilled fajitas and the flavor was night & day from when I just added some juice versus the shredded up zest. Edited June 18, 2023 by NoCalMike 3 1 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted June 18, 2023 Share Posted June 18, 2023 Did double-duty today.Spun a bird and smoked some pork 8 1 2 Link to comment Share on other sites More sharing options...
BatteredFanSyndrome Posted June 19, 2023 Share Posted June 19, 2023 Froze a few prime ribeyes from Sam’s for an hour and sliced thinly for cheesesteaks this evening. Also, a few more from the taco party. 3 hours ago, NoCalMike said: When using citrus for a marinade, sauce, baste etc etc.....every since I started using the zest (shredding up the peel/rind of the fruit itself) instead of just the juice, it's made a huge difference in getting the flavor to shine through on the cooked meat. There was a really good Caribbean marinade I use for flank steak when I make grilled fajitas and the flavor was night & day from when I just added some juice versus the shredded up zest. It really depends on how long you marinade when using the juice. A quick marinade, it’s great. Anything longer than a few hours it changes the texture of the meat. 5 1 1 Link to comment Share on other sites More sharing options...
TheGreatBuzz Posted June 19, 2023 Share Posted June 19, 2023 I don't know **** about smoking meat and am kinda lazy. Would a propane smoker be a good fit? Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted June 19, 2023 Share Posted June 19, 2023 10 minutes ago, TheGreatBuzz said: I don't know **** about smoking meat and am kinda lazy. Would a propane smoker be a good fit? Nah....if you're lazy, then consider a pellet smoker. With apologies to the late Ron Popeil, they're the closest thing to "set it and forget it" as you can get. I don't have one, but a few of my friends have pellet smokers, and they love 'em. 1 Link to comment Share on other sites More sharing options...
skinsmarydu Posted June 22, 2023 Share Posted June 22, 2023 I marinated a salmon filet in soy sauce, brown sugar, garlic, & cracked pepper. Loaded baked potato and grilled squash on the Foreman. All was complimented by the perfect Arnold Palmer with decaf tea and Country Time pink lemonade. 5 2 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted June 22, 2023 Share Posted June 22, 2023 I made my third batch of vichyssoise today, went back to leeks instead of onions. Much better with leeks. My daughter took home a CSA bag with a variety of veggies in it including some eggplant so tomorrow I'm making some ratatouille. Macaroni salad is on hold until the weekend. Cold food all summer now. Cook once eat multiple. 3 2 Link to comment Share on other sites More sharing options...
ixcuincle Posted June 23, 2023 Share Posted June 23, 2023 Lunch time. 3 1 1 Link to comment Share on other sites More sharing options...
ixcuincle Posted June 26, 2023 Share Posted June 26, 2023 I used to eat out all the time and be too lazy to cook but looking over all these cheap Rachel Ray books helps me learn how to make food at home which is cheaper and healthier. Today I made a spanish beef and rice dish. Pretty exciting stuff. 3 3 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted June 26, 2023 Share Posted June 26, 2023 Cool! I'm making some macaroni salad tomorrow. I went to the grocery store today and am bushed. I'm heating up some chicken tamales that my daughter brought. I'm having the ratatouille that I made over the weekend too. Cooking, once you figure out the basics, is fun plus you get to eat your creations. Link to comment Share on other sites More sharing options...
ixcuincle Posted June 26, 2023 Share Posted June 26, 2023 What Rachel Ray did is simplify a lot of these recipes. The beef and rice is basically brown the beef, put vegetables on, put tomato sauce on. Even I can do that lol and it tastes pretty good 1 Link to comment Share on other sites More sharing options...
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