Re: The Cooking Thread - Paleo - Baking - Grilling - Q - Sushi - Whatcha got?

[Guest]

Cut into the extra pie tonight, the SiL and I both liked it.

You've obviously got the pies down pat.  But, you're kinda pissing me off with lack of pasty experimentation.  Pies are fucking everywhere...Traverse City, Achatz...even Nino's aren't bad.

Just a reminder...the LP needs good pasty.  You can DO IT!

A week from today I'll be munching a pasty, that may inspire me to make them again.   Depending on what time the SiL gets out of work we're leaving for a quick UP jaunt either Thursday night or Friday morning.   Tahquamenon Falls, The Shipwreck museum and home, over 3-4 days.

[I.B. Fine]

Soooo, the SiL, eh?
NTTAWWT

[Guest]

Soooo, the SiL, eh?
NTTAWWT

Lol. Daughter and the kids are going too. Just depends if he gets any of that sweet time and a half on Thursday. I'm not pulling out of here at 8 or later.

[Watch Out Pylon!]

Grilled our first ribeyes of the year tonight. America!

[Guest]

Grilled our first ribeyes of the year tonight. America!

Pics so we can judge you. ;-)

[I.B. Fine]

Soooo, the SiL, eh?
NTTAWWT

Lol. Daughter and the kids are going too. Just depends if he gets any of that sweet time and a half on Thursday. I'm not pulling out of here at 8 or later.

OK, I thought the S was for sister, not son. I must have been thinking of another poster.

[Guest]

Lol. Daughter and the kids are going too. Just depends if he gets any of that sweet time and a half on Thursday. I'm not pulling out of here at 8 or later.

OK, I thought the S was for sister, not son. I must have been thinking of another poster.

I think that was Pantry and his former sister in law.

[Floyd Robertson]

I'm not a big sushi guy. I should try it again, it's been a while. Thought of getting my sushi fix on Wednesday's from Meijer makes me giggle though.

[I.B. Fine]

Hey Hatcher, here's an idea for solving those issues with your neighbor on your giant grill.
Pic of neighbor ->
Woman who injected husband with lethal dose of heroin may have killed 9 others, served lover's remains at BBQ

[aualum06]

[DWags]

How do you prepare them aualum?

[aualum06]

How do you prepare them aualum?

Fried these in butter and flour with some seasoning salt. Pretty good stuff. Next batch I think I'll go without the flour.

[Watch Out Pylon!]

Grilled our first ribeyes of the year tonight. America!

Pics so we can judge you. ;-)

Rare as can be. Always. Anything else is wrong.

[The Pantry]

How do you prepare them aualum?

Fried these in butter and flour with some seasoning salt. Pretty good stuff. Next batch I think I'll go without the flour.

Yeah, don't need the flour. I usually chop them into 3/4" size pieces and sautee in butter and olive oil until the edges start to get a little gold in color. Sea salt and pepper. Maybe sautee some onions or shallots too. Perfect with a ribeye.

[WhiteBoyHatcher]

I have been doing a lot of experimenting preparing for this big school picnic cook I'm doing in a couple of weeks. I had to run these royal oak briquettes on the offset to make sure they were up to snuff (they were on sale so I bought 21 bags). I did a hastily stuffed pork tenderloin and a rack of spares. The tenderloin was very good. The spares are off and resting now....they were damn fine looking. I have a feeling they're going to be something special. Will report back.

Those briqs are just fine btw. Had the big pit up to 350 within an hour of lighting up a bag and 1/4. This was around 6:30. I'm currently at 240 and holding steady after I choked the air intake around 7 pm. 6-7 hours is pretty good and what I get with Stubbs on the big smoker. If it holds for another hour or two I think I'm going to be a convert.

[The Pantry]

Royal Oak lump is good. Pretty sure it's the same stuff GFS sells in their packaging. Might be the same with the briquettes.

[WhiteBoyHatcher]

Fading fast now. 224. I didn't fill the basket, I'll have to do an experiment to see how long it will go with a full basket and if I choke it down earlier.

[Tim Wakefield]

Threw together a sort of carbonara pasta just now and it was fantastic

Half and half mixed with an egg yolk, bacon (with grease) dumped into the cooked pasta with sauce mixture, season with pepper salt and thyme/rosemary and half a bottle of Parmesan cheese. Turned out awesome

[aualum06]

Thinking I'm going to build a barbecue pit and thinking it shouldn't be much harder than getting some cement blocks and throwing a layer of sand in the bottom.

[DWags]

On BBQ Pitmasters they’re doing a whole pig with Lang smokers. Winner gets 50K

[WhiteBoyHatcher]

Lang makes a good pit.

Wags FYI Game 7 of the NBA WCF is on, so is NHL SCF Game 1.

[DWags]

Doing all three WBH.

[DWags]

Lots of prep for a whole hog. Wow.

[WhiteBoyHatcher]

What did they do to it?

[The Pantry]

Lots of prep for a whole hog. Wow.

Not really that much if you go old school. Hardest part is making sure the chicken wire is secure for the entire roast.

[DWags]

Fuck I cannot cook sishkabob I can’t spell it an I suck at it.

[The Pantry]

Fuck I cannot cook sishkabob I can’t spell it an I suck at it.

Lamb?

[DWags]

Chicken and beef.

[The Pantry]

Chicken and beef.

Beside not using lamb, what's wrong with it?

[DWags]

Can’t turn it. Chicken under cooked. Veggies always over done. I guess I need to go separate skewers veggies and meat.

[WhiteBoyHatcher]

Do you have an instant read thermometer? Just get the chicken to 160 and call it good.

[DWags]

WBH the veggies screw me up. How often do you turn it?

[WhiteBoyHatcher]

Honestly I'm no expert. My mom does them a lot. The few times I have done them I buy them pre-skewered at the Krogers and like I said I get the chicken to 160 and pull it. I probably rotate it 5-6 times. At least 4 to get every side but then typically another turn or two to make sure it gets to temp. They've been really tasty. That's a great lunch, I might do that tomorrow if I can get to the gym.

[The Pantry]

Can’t turn it. Chicken under cooked. Veggies always over done. I guess I need to go separate skewers veggies and meat.

Sounds like you've already figured it out. Chicken was not meant to be on skewers with vegetables.

Lamb turns out a perfect medium rare when the veg is done.

[DWags]

Pantry, I’m going to try the lamb and beef next time. Chicken is very frustrating

[The Pantry]

Pantry, I’m going to try the lamb and beef next time.  Chicken is very frustrating

Chicken shish kabob never appealed to me. Lamb is where it's at. Beef is only when you can't find lamb.

[WhiteBoyHatcher]

Time to add to the fleet. I just bought a Primo Round ceramic cooker from a buddy on for his cost who found a great deal. He decided he needed an XL and found a better deal so...why not. Sometimes you just can't pass up a great deal.

[WhiteBoyHatcher]

Wags I got some kabobs from Kroger for lunch. Just grilled them up. Two chicken and one beef. They were glorious, I need to do that more often. Note to Kroger, stop putting a fucking baby tomato on the end of your kabobs. That little dude is never going to make it.

[The Pantry]

Did they have any lamb kabobs?

[DWags]

Did you use the new ceramic?

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