Page 116 of 122 FirstFirst ... 111 112 113 114 115 116 117 118 119 120 121 ... LastLast
Results 2,876 to 2,900 of 3039

Thread: Watcha cookin'?

  1. #2876
    Join Date
    Mar 2016
    Location
    Warm parts of the St. Vrain
    Posts
    1,553
    Quote Originally Posted by dfinn View Post
    Brisket, Franklin style

    Attachment 287024
    Looks delicious. FWIW, it apparently now takes longer to wait in line at Franklin BBQ than it takes to smoke your own.
    If we're gonna wear uniforms, we should all wear somethin' different!

  2. #2877
    Join Date
    Nov 2006
    Location
    Seattle
    Posts
    6,264
    Quote Originally Posted by Cruiser View Post
    Gonna wok some vag here in a bit
    FIFY
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  3. #2878
    Join Date
    Dec 2012
    Location
    I smell poutine!!!
    Posts
    8,242
    I am grilling chicken halves tonight. Will baked potatoes work on the grill? Wrap them in foil? I don't usually wrap them for the oven.

  4. #2879
    Join Date
    Jan 2004
    Location
    the Low Sierra
    Posts
    12,190
    Put some weak sauce on them

  5. #2880
    Join Date
    Jul 2002
    Location
    Suckramento
    Posts
    19,206
    Quote Originally Posted by riser3 View Post
    I am grilling chicken halves tonight. Will baked potatoes work on the grill? Wrap them in foil? I don't usually wrap them for the oven.
    Yes they will, but they will take longer than the chicken, unless you parboil or nuke them first. Also, in foil, they will steam and will have soft skin.
    Quando paramucho mi amore de felice carathon.
    Mundo paparazzi mi amore cicce verdi parasol.
    Questo abrigado tantamucho que canite carousel.


  6. #2881
    Join Date
    Dec 2012
    Location
    I smell poutine!!!
    Posts
    8,242
    Quote Originally Posted by ~mikey b View Post
    Put some weak sauce on them
    Why so salty?

  7. #2882
    Join Date
    Dec 2012
    Location
    I smell poutine!!!
    Posts
    8,242
    Quote Originally Posted by irul&ublo View Post
    Yes they will, but they will take longer than the chicken, unless you parboil or nuke them first. Also, in foil, they will steam and will have soft skin.
    Chicken halves took longer. Used foil. They came out good. My family doesn't eat the skins. And I don't eat potatoes right now.

  8. #2883
    Join Date
    Jul 2002
    Location
    Suckramento
    Posts
    19,206
    Ok. I call BS...or a clarification. When Iím thinking baked potato, Iím thinking big ass russet. No way that takes less time than a split chicken, unless youíre doing the chicken off the fire and the spuds on, which makes no sense.
    Quando paramucho mi amore de felice carathon.
    Mundo paparazzi mi amore cicce verdi parasol.
    Questo abrigado tantamucho que canite carousel.


  9. #2884
    Join Date
    Dec 2012
    Location
    I smell poutine!!!
    Posts
    8,242
    Russets are gross. Medium to small yellow potatoes. Chicken was indirect grilled, took about 1.5 hours.

  10. #2885
    Join Date
    Jul 2002
    Location
    Suckramento
    Posts
    19,206

    Watcha cookin'?

    Hour and a half for chicken half is majorly indirect. And Russets, arenít 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 donít like that, you are a troglodyte.
    Quando paramucho mi amore de felice carathon.
    Mundo paparazzi mi amore cicce verdi parasol.
    Questo abrigado tantamucho que canite carousel.


  11. #2886
    Join Date
    Jan 2017
    Location
    on the banks of Fish Creek
    Posts
    1,322
    Quote Originally Posted by riser3 View Post
    Russets are gross.

    Whoa buddy, ease up there......


    Taters is fucking awesome no matter what. The Russett has its time and its place. As all taters do.

  12. #2887
    Join Date
    Dec 2012
    Location
    I smell poutine!!!
    Posts
    8,242
    Russets are gross. Especially baked. They are bitter, and mealy.

  13. #2888
    Join Date
    Aug 2007
    Location
    At the beach
    Posts
    11,853
    Quote Originally Posted by riser3 View Post
    Russets are gross. Especially baked. They are bitter, and mealy.
    I don't know about all that, but if I am having a baked potatoe I want a Yukon Gold.
    Quote Originally Posted by leroy jenkins View Post
    I think you'd have an easier time understanding people if you remembered that 80% of them are fucking morons.
    That is why I like dogs, more than most people.

  14. #2889
    Join Date
    Jan 2004
    Location
    the Low Sierra
    Posts
    12,190

    Watcha cookin'?

    Quote Originally Posted by riser3 View Post
    Why so salty?
    Why so weak saucy?

    If you canít figure out how to cook chicken and potatoes without help here then....

  15. #2890
    Join Date
    Mar 2006
    Posts
    14,821
    Quote Originally Posted by riser3 View Post
    Russets are gross. Especially baked. They are bitter, and mealy.
    Generally but a high quality, fresh, organically grown russet is pretty good.

  16. #2891
    Join Date
    Dec 2012
    Location
    I smell poutine!!!
    Posts
    8,242
    Quote Originally Posted by ~mikey b View Post
    Why so weak saucy?

    If you canít figure out how to cook chicken and potatoes without help here then....
    Because you kooks are sometimes fun to talk to. And every now and then have a good idea. Forgive me for asking to see if someone had some truly good suggestion. I've grilled all kinds of potatoes. Just never a whole one bigger than a quarter (grilled baby new potatoes rock) whole and never a "baked potato." Yes, I also googled it. Jeeze.

  17. #2892
    Join Date
    Dec 2012
    Location
    I smell poutine!!!
    Posts
    8,242
    Quote Originally Posted by 4matic View Post
    Generally but a high quality, fresh, organically grown russet is pretty good.
    I'll buy that, especially since I haven't tried it.

  18. #2893
    Join Date
    Jan 2017
    Location
    on the banks of Fish Creek
    Posts
    1,322
    the minimum ~mikey b sauce level has now been set.



    all should take notice of this...... and tailor their recipes accordingly.

  19. #2894
    Join Date
    Dec 2012
    Location
    I smell poutine!!!
    Posts
    8,242
    Quote Originally Posted by irul&ublo View Post
    Hour and a half for chicken half is majorly indirect. And Russets, arenít 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 donít 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.

  20. #2895
    Join Date
    Dec 2012
    Location
    I smell poutine!!!
    Posts
    8,242
    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.

  21. #2896
    Join Date
    Sep 2001
    Location
    Before
    Posts
    20,110
    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

    Merde De Glace On the Freak When Ski
    >>>200 cm Black Bamboo Sidewalled DPS Lotus 120 : Best Skis Ever <<<

  22. #2897
    Join Date
    Sep 2006
    Location
    Fraggle Rock, CO
    Posts
    5,600
    How was that '09 nsg holding up? Should have been pretty well mature at 10 years old...
    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.

  23. #2898
    Join Date
    Sep 2001
    Location
    Before
    Posts
    20,110
    Quote Originally Posted by Cruiser View Post
    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.
    Merde De Glace On the Freak When Ski
    >>>200 cm Black Bamboo Sidewalled DPS Lotus 120 : Best Skis Ever <<<

  24. #2899
    Join Date
    Sep 2006
    Location
    Fraggle Rock, CO
    Posts
    5,600
    Moroccan spiced pork tenderloin with cherries

    Click image for larger version. 

Name:	20190723_204115-01.jpeg 
Views:	51 
Size:	164.8 KB 
ID:	289295
    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.

  25. #2900
    Join Date
    Oct 2006
    Location
    Bellevue
    Posts
    5,068
    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 leftoversClick image for larger version. 

Name:	IMG_20190723_235907.jpeg 
Views:	55 
Size:	110.9 KB 
ID:	289301

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •