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Thread: Watcha cookin'?
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06-30-2017, 09:14 AM #1301
Got some boneless short ribs from Costco marinating in fish sauce, soy sauce, brown sugar, garlic and shallot right now. After work I'll grill 'em up, slice 'em thin, and set out rice wrappers, lettuce, mint, cilantro, rice noodles, and a bowl of nuac cham for make-yer-own Vietnamese spring rolls and lettuce wraps. Pics to follow.
Outlive the bastards - Ed Abbey
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06-30-2017, 11:21 AM #1302
Moar oven jerkey. Beef top sirloin was on sale.
One batch with a spicy dry rub, one with a BBQ sauce/vinegar/oj concoction, and one with sweet Thai chili sauce/vinegar/oj. It's all very good.
I didn't believe in reincarnation when I was your age either.
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06-30-2017, 11:58 AM #1303
Oh damn! That sounds like my kind of spread, pegleg.
Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
Cletus: Duly noted.
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06-30-2017, 04:24 PM #1304yelgatgab
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- Shadynasty's Jazz Club
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- 10,249
Hmm, never tried grilled short ribs, always braised 'em. Gonna have to try that.
Just started smoking whole chickens. Spatchcocked, whole, stuff in the cavity, etc. I don't get it. You've either got undercooked dark (safe to eat, but rubbery), or overcooked white. I don't really like white meat anyway, why wouldn't I just go back to quarters? Serious question.Remind me. We'll send him a red cap and a Speedo.
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06-30-2017, 05:19 PM #1305Head down, push foreword
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- Sep 2002
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- OREYGUN!
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Whole chicken on this thing in a hot Weber with indirect coals will be better than rotisserie in 1 hour to 1:30.
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06-30-2017, 05:25 PM #1306
why not butterfly the chicken to cook faster?
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06-30-2017, 06:28 PM #1307
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06-30-2017, 07:42 PM #1308
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06-30-2017, 07:57 PM #1309
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06-30-2017, 08:50 PM #1310
Agreed. I do bone-in skin-on thighs way more often than whole chicken because it's so much easier to get consistent results with 1 cut than it is to do all the trickery that it takes to get the white and dark meat done at the same time on a whole bird. Shoot, I even broke the turkey down before cooking it last Thanksgiving...
Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
Cletus: Duly noted.
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07-01-2017, 08:50 PM #1311
Nom nom nom...
Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
Cletus: Duly noted.
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07-01-2017, 09:14 PM #1312Head down, push foreword
- Join Date
- Sep 2002
- Location
- OREYGUN!
- Posts
- 14,565
Watcha cookin'?
Cleaning freezer--> Couple Ox Tails going down.
Any ideas?
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07-01-2017, 10:10 PM #1313
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07-01-2017, 10:35 PM #1314
pho
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07-02-2017, 03:42 PM #1315
I had these amazing ox tail enchiladas once. Slow braised with a bomb mole I think
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07-03-2017, 10:11 AM #1316yelgatgab
- Join Date
- Oct 2002
- Location
- Shadynasty's Jazz Club
- Posts
- 10,249
Watcha cookin'?
Cruiser, glad to know it's not just me.
Oxtail make some amazing stock. Also, really good taco meat. Like PB said, slow braise is key. Mixed with enough sauce and seasoning, nobody notices all that delicious, broken down cartilage and connective tissue.
Local Costco just started carrying this. I'm finishing a bottle from my stash, so haven't tried it, but I'll be surprised if it's not good stuff.
Remind me. We'll send him a red cap and a Speedo.
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07-03-2017, 10:30 AM #1317
Last night:
prosciutto wrapped cantelope, '12 rivers marie chardonnay
nori wrapped tobiko with dill, '15 newton chardonney
king crab in basil butter with lime
mixed greens with strawberries and feta
duck breast in garlic, cinnamon, honey and maple syrup, '95 Trapet Chambertin and an '01 Kistler Hirsch Pinot
strawberries, Grueyere, fourmes d'ambert, '81 Raymond Lafon, '83 FilhotMerde De Glace On the Freak When Ski
>>>200 cm Black Bamboo Sidewalled DPS Lotus 120 : Best Skis Ever <<<
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07-03-2017, 12:24 PM #1318
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07-03-2017, 12:28 PM #1319
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07-03-2017, 12:39 PM #1320
I prepped for that one with a lot of water and managed to pace myself well enough to feel fine this morning. I had good help on the consumption.
Started with proper fever tree and Hendricks G&Ts with a mist of rose's limewater at 4:45 and finished by midnight.
Oft, I'll fire a flare o'er yer bow for the next one.Merde De Glace On the Freak When Ski
>>>200 cm Black Bamboo Sidewalled DPS Lotus 120 : Best Skis Ever <<<
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07-03-2017, 12:44 PM #1321
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07-04-2017, 06:02 PM #1322
Ribs...
4 hrs @ 230
Quando paramucho mi amore de felice carathon.
Mundo paparazzi mi amore cicce verdi parasol.
Questo abrigado tantamucho que canite carousel.
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07-04-2017, 10:55 PM #1323
How does the guru do at holding temp on that kettle grill? Cuz that looks like a pretty sweet setup.
Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
Cletus: Duly noted.
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07-04-2017, 11:18 PM #1324
Smokenator and party Q works great for ribs. Not entirely set and forget, but pretty close. Big binder clips are the secret to control air flow as necessary, clip down the edge of the lid.
The ribs kicked assQuando paramucho mi amore de felice carathon.
Mundo paparazzi mi amore cicce verdi parasol.
Questo abrigado tantamucho que canite carousel.
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07-05-2017, 08:55 PM #1325
BLAT
Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
Cletus: Duly noted.
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