Watcha cookin'?

**riser4** · 07-21-2019, 08:45 PM

Originally Posted by irul&ublo

Hour and a half for chicken half is majorly indirect. And Russets, aren’t gross, properly oiled salted and roasted, you will have dried crispy skin, and toothsome goodness inside. Butter, kosher salt and med grind pepper only.

If you don’t like that, you are a troglodyte.

Took the same time as in the oven, which is one thing I use the grill for in the summer. Oven roasting outside so it doesn't get any hotter inside than it has to. I did "pot roast" on the grill the night before. I seared the Chuck and wrapped it in foil to cook over on the cold side. The foil captured the juices nicely. That was a first. I'll probably go slower and lower next time.

**riser4** · 07-21-2019, 09:24 PM

I'm not eating potatoes at the moment. Nor am I doing oil (beyond a measured amount that I have in salad dressing once a day) or butter. My father in law is 92 and from the Isle of Man. He won't eat a potato skin to save his life. The time I served grilled baby new potatoes to him, he sat there and scraped the skin off every one with his knife and fork. It was painful. I felt bad. And he practically ives on potatoes. His daughter learned from him. My daughter learned from her mother. My middle kid eats the skin, but he's 16 and would eat the foil and the plate too if I let him, just needs sriracha. The youngest kid won't eat potatoes. He and I had brown rice. So potatoes in foil was perfect for the trial run.

**Buster Highmen** · 07-21-2019, 09:28 PM

Chicken breast marinated in fresh warmed garlic, oyster sauce, ketchup, barbeque sauce, ginger, stale pinot noir, mirin, fresh garden basil, salt, blueberry mash.
Grilled, marinade poached, grilled, marinade poached.

Debugging nasturtiums is nicer than debugging azure

**Cruiser** · 07-22-2019, 07:26 AM

How was that '09 nsg holding up? Should have been pretty well mature at 10 years old...

**Buster Highmen** · 07-22-2019, 07:33 AM

Originally Posted by Cruiser

How was that '09 nsg holding up? Should have been pretty well mature at 10 years old...

Really tasty. I don't agree with those that say red burgs don't age well, this one had a ton of life left, structured with good fruit. It's a Boudots as well, vineyard right next to Vosne.

The '14 Gevrey Esmonin sang too.

**Cruiser** · 07-24-2019, 07:51 AM

Moroccan spiced pork tenderloin with cherries

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**abraham** · 07-24-2019, 08:18 AM

Too much Al pastor talk in the taco thread so I made something approximating it last night. No complaints from late night guests and there were no leftovers

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**retirwntm** · 07-24-2019, 11:01 AM

Originally Posted by irul&ublo

If you don’t like that, you are a troglodyte.

https://youtu.be/sVem3i00rWQ

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KQ · 08-02-2019, 10:37 AM

Oat scones with dried cherries and hazelnuts hot out of the oven:

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**Cruiser** · 08-02-2019, 12:56 PM

Oh dang. Those are purty with all their little nooks and crannies.

KQ · 08-02-2019, 12:57 PM

Originally Posted by Cruiser

Oh dang. Those are purty with all their little nooks and crannies.

they turned out perfect - very tender and tasty!

**skajah** · 08-02-2019, 09:06 PM

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**MakersTeleMark** · 08-02-2019, 11:50 PM

Fuck it, it's summer, but I'm craving meatloaf.

**MakersTeleMark** · 08-03-2019, 12:46 AM

This belongs in the annoy's me thread, but why has everyone in America forgot to use their fucking broiler? They store shit under there and never use it. It's a flame fest on top.

Use that fucker.

Signed,
Broilermakers Union 970 of America

KQ · 08-03-2019, 11:04 AM

Cat eggs!

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**Cruiser** · 08-03-2019, 07:58 PM

Pre green chile

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KQ · 08-03-2019, 08:42 PM

Everyone here cooks such great looking stuff. Wish we could have a real potluck instead of this virtual one.

MTM - you get on with your bad self! LOL! I've been craving all kinds of heavy winter foods lately too like a nice big pan of Lasagne Bolognese.

**~mikey b** · 08-03-2019, 09:04 PM

Green curry with turkey, apricots, green plums, carrots and jalapeños.

Cook the fruit and veggies in the skillet for a bit.

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Add leftover turkey, one can coconut milk and some green curry paste.

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Simmer for a bit.

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Serve over leftover rice with chard.

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Yum

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**nickwm21** · 08-03-2019, 10:07 PM

Originally Posted by Cruiser

Pre green chile

Is that enchiladas with flour tortillas. Blasphemy!!

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**Cruiser** · 08-04-2019, 11:28 AM

Yeah, they're about as Mexican as I am. But I'll be damned if they don't come out tasting delicious.

Shred a Costco chicken, make stock with the carcass, make green chile with a Costco size can of hatch chiles and the stock, spray pan with Costco cooking spray and add skim coat of chile, roll shredded chicken with Costco shredded Mexican cheese blend in Costco (flour) tortillas, top with more chile, bake 425 for 30ish minutes. Feeds a crowd pretty good.