Food/Cooking

[wings_of_fire]

Originally Posted by HyperMark

I threw together a Trifle to take to a New Years party.
Only my second time making one.
Didn't get eaten, so I brought it home.
My son and I are half way through it.

Looks delicious!

[HyperMark]

Originally Posted by wings_of_fire

Looks delicious!

It was.
A must have at Christmas time for me, Mum always made one.
In 2015 my parents were touring the country with their caravan, so I had to make one for myself.

[XSRCdesign]

This is bout' to go in the Wok

[XSRCdesign]

That came out the wok


Breakfast for dinner

[hpiguy]

Time to bring this one back...

My little sister and brother-in-law know I've been really trying to eat better, and get into even better shape. So while I was down visiting for Easter over the weekend, they gave me a Holland Companion grill. They've had a Holland for years, and I love it, just wanted the portable one. My brother-in-law knows me too well, "You'll go spend what most people would on a used car for a mountain bike, but you won't go buy yourself a nice grill." I was blown away by what they did, literally speechless.

So today, now that I'm back home, I broke it in with some Carolina seasoned chops, squash and zucchini. Cooks just like the big one, so damn good!

[EeePee]

Originally Posted by hpiguy

some Carolina

Que?

[hpiguy]

Originally Posted by EeePee

Que?

Recipe I found online;

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon freshly ground black pepper
1/2 teaspoon salt

Mix all that together, and rub it into the meat and let stand at room temp for 10-15 minutes before cooking. Technically, should have said Carolina rub. At least that's what the author called it.

[snapon boy]

We had boudin stuffed pork chops with potatoe salad.

149 r/c worx /scalerfab Team Driver

[hpiguy]

Man, haven't had boudin since I left TX.

[BigSki]

Got a fresh bag of hardwood char last Sunday for a quick grill of some pork loin, gotta get back into "smoker mode" this Sunday. Gonna buy a nice thick slab 'o salmon.

[hpiguy]

Shrimp plate from The Shell House in Savannah GA. Delicious!

[hpiguy]

Sausage, AND biscuits off the Holland this morning at the hunting property.

[EeePee]

Originally Posted by hpiguy

Shrimp plate from The Shell House in Savannah GA.

You guys decide what you want yet?

Yeah whatever is on the bottom of the deep fryer. And another beer.

[RANOVRU]

Biscuits on a grill...now that's a first for me. I'm interested in knowing how that works?

[EeePee]

Probably like an oven with a fire in the bottom.

[hpiguy]

Yep, Hollands cook more like an oven. Way more versatile, but some don't like it because you can't sear like an open flame grill. I personally love it, did thin and crispy pizza tonight.

[RANOVRU]

Grilled London Broil sliced, corn on the cobb and the wifes kick ass twice baked potatoes.

[hpiguy]

DAMN, that looks GOOD!

[hpiguy]

I had a craving for wings this evening, so that's what I did.

[skinnyj]

I love my charcoal grill, but my steaks seemed to be coming off just "okay", not great. After doing some reading, I figured out that, for a good sear, you really need the coals close to the meat. However, I didn't like the idea of using a chimney and a half of charcoal just to get the coal pile high enough for a good sear on a couple of steaks. So, I made this contraption:





It gets the coals up to the grate without having to use more charcoal that I actually need. I just need to play with the height a little.

Here is the product of the experiment (I forgot to take a pic of steak before I topped it):

Strip steak crusted with parmesan and fresh basil