04-12-2016, 05:35 PM | #2021 |
Quarry Creeper Join Date: Dec 2005 Location: Mechanicsville, VA
Posts: 464
| Re: Food/Cooking
That guy was awesome. Thanks for the link E.
|
Sponsored Links | |
04-12-2016, 06:00 PM | #2022 |
MODERATOR™ Join Date: Jul 2004 Location: Ohio
Posts: 18,928
| Re: Food/Cooking
You ever have a perfect baked potato befoooooooore!? Yeah, he's great. He's got a few other, worthwhile shows. |
04-12-2016, 06:20 PM | #2023 |
Quarry Creeper Join Date: Jun 2004 Location: dsm IA
Posts: 416
| Re: Food/Cooking
The quaranteed to get you laid lasagna is amazing Sent from my SM-G920V using Tapatalk |
04-17-2016, 06:15 PM | #2024 |
I wanna be Dave Join Date: May 2008 Location: Baltimore
Posts: 4,442
| Re: Food/Cooking
I'm still getting a process down for pork loin, and today a buddy game me his old Weber smoker/grill. I went to Home Depot, got some hardwood charcoal and a few basic grilling supplies. I honestly can't remember how long it's been since I cooked with charcoal, so this is going to add to the learning curve. I'll spare everyone the step by step pics, I basically marinated the pig in an Italian dressing/spice combo for a few hours while I cleaned the new ( to me) grill and got a hot fire going. A bit of searing, and checking after an hour with a thermometer, it ended up taking about 1.5 hours to hit 165*. Done enough for me. Best pig loin to date, and it will only get better from here with the grill! |
04-18-2016, 10:59 AM | #2025 | |
Pebble Pounder Join Date: Feb 2016 Location: Manchester, NH
Posts: 148
| Re: Food/Cooking Quote:
I smoked a 7lb-ish brisket as part of Thanksgiving a couple of years ago and it came out almost perfect. Here is a pic of what little was left: | |
04-20-2016, 01:48 PM | #2026 |
Rock Stacker Join Date: Mar 2006 Location: columbus
Posts: 74
| Re: Food/Cooking
Italian loaf from bakery cut old school subway style Brat from fancy market Mustard Jalapeño And my new favorite green: curly mustard |
04-20-2016, 02:42 PM | #2027 |
MODERATOR™ Join Date: Jul 2004 Location: Ohio
Posts: 18,928
| Re: Food/Cooking
Nice wiener.
|
04-20-2016, 04:19 PM | #2028 |
Rock Stacker Join Date: Mar 2006 Location: columbus
Posts: 74
| Re: Food/Cooking
Weiner from wielands
|
04-24-2016, 01:52 PM | #2029 |
I wanna be Dave Join Date: May 2008 Location: Baltimore
Posts: 4,442
| Re: Food/Cooking
Another go with the charcoal grill. Did some homework on the techniques, I added a hot side to the grill and a water trough ( probably too big, next time I'll use a smaller one). It's taken some time to adjust the top flue to maintain a even 275* inside. Basic brown sugar dry rub recipe from the webz, I had to buy most of the spices but now I have them. Rubbed down the pig and let it sit all night in the fridge. Note to self- make sure that the baggie doesn't have a hole in it. Cleaning up leaked sticky pig juice was not fun this morning.... Been on for about 45 minutes, time to check on it. feel free to comment/suggestions on this dual zone cooking method, I know absolutely nothing about it. |
04-24-2016, 03:25 PM | #2030 |
I wanna be Dave Join Date: May 2008 Location: Baltimore
Posts: 4,442
| Re: Food/Cooking
The temp creeped up to about 350*, I caught it in time so that it was still delicious, just a bit dryer than I'd like. I'm officially sold on the dry rub! |
04-24-2016, 04:52 PM | #2031 |
Come and take them!® Join Date: Oct 2011 Location: Rolling Hill's of Maryland™
Posts: 971
| Re: Food/Cooking
Looks good to me! You'll get the hang of it. Practice, eat, practice, eat. Close the vent holes a lot so that the airflow is restricted. To much flow creates hotter coals. You are on the right path though. Last edited by Hunter711; 04-24-2016 at 06:11 PM. |
04-24-2016, 08:01 PM | #2032 |
Rock Crawler Join Date: Nov 2011 Location: Asheville
Posts: 558
| Re: Food/Cooking
I find that less coals is better. Upping the heat is never a problem (close chimney, open flue,add coals) having too much is usually the battle you can only open the chimney so much I've had to prop the lid a little to bring down temps. So when you start with less coals it seems to work better for me. Sent from my SM-G900V using Tapatalk Last edited by Constant Threat; 04-25-2016 at 07:47 AM. |
04-24-2016, 08:03 PM | #2033 |
Rock Crawler Join Date: Nov 2011 Location: Asheville
Posts: 558
| Re: Food/Cooking
I tried my hand at some beef short ribs today. They turned out delicious. Sent from my SM-G900V using Tapatalk |
04-24-2016, 09:19 PM | #2034 |
I wanna be Dave Join Date: Nov 2014 Location: West Texas
Posts: 2,654
| Re: Food/Cooking
Those are making me hungry!
|
04-25-2016, 12:01 AM | #2035 |
MODERATOR™ Join Date: Jul 2004 Location: Ohio
Posts: 18,928
| Re: Food/Cooking
Hells yeahs.
|
04-25-2016, 07:59 AM | #2036 |
Rock Crawler Join Date: Nov 2011 Location: Asheville
Posts: 558
| Re: Food/Cooking
They were delicious, the fat rendered down really well, better than when braised. But braised short ribs is still one of my favorite thing on the planet to eat. I've got a killer recipe for braised short ribs and goat cheese polenta. If any one interested. Sent from my SM-G900V using Tapatalk |
04-25-2016, 12:23 PM | #2037 |
Come and take them!® Join Date: Oct 2011 Location: Rolling Hill's of Maryland™
Posts: 971
| Re: Food/Cooking
Huntin' down Rock Fish (Striped Bass) on the Chesapeake Bay.
|
04-25-2016, 01:54 PM | #2038 |
I wanna be Dave Join Date: Nov 2014 Location: West Texas
Posts: 2,654
| Re: Food/Cooking
Now that's dinner
|
04-25-2016, 02:50 PM | #2039 | |
Pebble Pounder Join Date: Feb 2016 Location: Manchester, NH
Posts: 148
| Re: Food/Cooking Quote:
That is where it gets tricky smoking on a kettle, especially the smaller ones. Even though you are setting up an offset fire, you still get some direct heat because you can't get enough distance from the fire. Even using the coal baskets that come with the 22 inch kettle, I still had some crispy edges to my ribs if I got careless. I broke down and bought a Brinkman offest for $99 and put about $35 worth of mods in it. It does the job and allows me to do more stuff at once. My only beef with it is that I can't get the temp to stabilize like my kettle does. | |
04-25-2016, 09:47 PM | #2040 |
I wanna be Dave Join Date: May 2008 Location: Baltimore
Posts: 4,442
| Re: Food/Cooking
@Hunter711- those look delicious! Any black drum out there?
|
Food/Cooking - Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Cooking with Nitro | Jughead | Chit Chat | 2 | 07-07-2011 09:46 PM |
cooking servos.... :S | Foolsp33d | Electronics | 3 | 04-03-2011 12:52 AM |
We're cooking our Turkey.... | ColquittCustom405 | Chit Chat | 16 | 11-26-2009 08:36 AM |
Baking/Cooking? | john alardin | Chit Chat | 11 | 09-04-2007 01:46 AM |
| |