|
Audio Asylum Thread Printer Get a view of an entire thread on one page |
For Sale Ads |
76.241.134.43
My last two recipes.
First comes how to make a roast.
Heat the oven to at least 500 degrees. Take a pan and make like a bed of onions under your piece of meat. Cook it at least until it has turned black. After that you add water. Lots of water. Then you are steaming it, but that is part of the process. You have already put a bunch of salt and spices on it I assume.
After that you cook it for hours. Maybe like four or five hours. Then you put in the carrots and celery. As the water evaporates, that is when thoe veggies cook.
After that you take all of that out and just use the juice to make black gravy. Black gravy is not an easy thing to make. First of all you need meat that has been blackened, I don't mean the Cajun way, but it still needs to be black. This is where that 500 degrees came in.
When you make mashed potatoes, only give them a little bit because that black gray is not cheap. But speaking of those, might as well.
Mashed spuds should be so thick that a spoon will stand up in them.
And if you happen to like corn, it goes on the spuds before the gravy. And remember that is black gravy. It is not easy to make and it is not easy to get.
You need a hot hot oven to do it. And I do not mean blackened like those people in Louisiana or whatever. Though I do like it.
Next coming is the spaghetti sauce, and I think that will tweak your peak. It is another thing that takes hours, but I am getting tired and don't feel like posting it right now. I will add it later.
Follow Ups:
Cook outside in a real charcoal burner, like my BGE.
Cook to TEMP, not TIME. One of those Thermometer / Probe things works best are are cheap.
My grill will run for HOURS on a single charge of charcoal (real lump) at <300 and can even be left overnite if I start it late.
Too much is never enough
"Cook outside in a real charcoal burner, like my BGE."
Nice, but not might be for me. It looks like I can't get the layout I need. By that I mean the charcoal. People want steaks different ways, so I pile up one side and put a nice burn on everything. The ones to be well done go to the other side of the grill. All different types of steak cooking are covered here. Never a complaint.
Now if you are doing BBQ or a roast or whatever like that, like big, then you want the coals evenly spread. Your doodad would probably be even better because it would act sort of like an oven. But with coals inside !
You could probably smoke with that thing.
So get some ribs and boil them in some beer. This does not mean pure beer, you pour in a beer or two into the water. I don't know about you, but in these parts if you threw a case of beer in a soup pot and set it to boil, some people would be quite pissed off. Now if it was Pabst that would be different.
But then you throw them in the cooker and put some burn on them. They should be fully cooked but might need some fat burnt off. Then comes the sauce if you want sauce.
I have had ribs without sauce. Was not bad at all, in fact pretty good.
Enough.
My minority (admitted) is that BBQ sauce is a table condiment NOT something with which to pollute my grill
That is NOT to say, however, that I won't use a Dry Rub, of which I have several at my disposal, and can whip one up if I want something I DON'T already have.
BGE is a wonderful smoker as well as straight up 'Q'. Temps below 300 are possible for 12 hours on a single charge of Charcoal.
Ribs are NOT to be boiled first.
How about BBW Pizza? cooked indirect about 500+ dome temp for maybe 12 or 14 minutes.
Dough made the day before in my Bread Machine.
Too much is never enough
"My minority (admitted) is that BBQ sauce is a table condiment NOT something with which to pollute my grill"
It is not one of my favorites either. I find most BBQ sauce too sweet. But that's just me. I stopped using sugar decades ago and now I can smell it in a cup of coffee from across the room. But the sauce, if you could get the same effect out of it just using it at the table it would be great. Personally, I don't use it at all. If anything I use hot sauce.
"That is NOT to say, however, that I won't use a Dry Rub, of which I have several at my disposal, and can whip one up if I want something I DON'T already have."
Your homemade dry rub is probably similar to what I use for killer chicken. Or maybe not. It is pretty much garlic powder, onion powder, thyme, white pepper, celery salt (ground celery seed would be better), paprika (the imported kind that actually has flavor) and just a tinge of cayenne pepper. I don't spice pork or beef like that.
"Ribs are NOT to be boiled first. "
Your preference. We have found them to come out more tender by boiling. However if, in that doodad, you can hold the temperature down it might work well. I don't know, I don't have one. Cooking ribs that way you need the fat to render unto the meat, not drip down into the coals. I know it is different, but cooking them like that is not my field. In fact I don't even really cook ribs.
"How about BBW Pizza? cooked indirect about 500+ dome temp for maybe 12 or 14 minutes.
Dough made the day before in my Bread Machine. "
What does BBW mean ? I thought it meant Big Breasted Woman. But cooking a pizza at seriously high temperature is fine with me, I think it comes out better. Problem is I want the pepperoni crisp, I mean seriously crisp.
Bread machine dough is excellent if you mix it right. It needs a little bit more sugar, and some oil in it. Hopefully olive oil.
I don't know if I mentioned this before, but the pizza of today in this country (US) bears little resemblance to the original creation. According to what I've gleaned, pizza was simply the crust and sauce. If you wanted more stuff on it you put it on at the table. But things change and now we got the deluxe and the deep dish and all that.
My buddy and I tried to recreate that Chicago deep dish pizza but did not get it right. I still don't know why. He had been a truck driver and brought some over. We stuck it in the toaster oven and it was great. When we tried to make it, not so great.
But these days, pizza is alot of different things to alot of different people. There are people who will order a tofu and pineapple pizza, I think they should be shot. In my life I have ordered one pizza without meat on it. ONE. It had no friggin flavor to it. In my opinion it takes that grease dripping out of the pepperoni and sausage down into the cheese and sauce to give it flavor. Disagree if you want, but that is my opinion, my preference.
So, ja ever do chicken or fish on that grill ? I hear fish is especially a PITA. It cooks fast, almost too fast. Chicken is not so bad, I have done chicken. But not fish. If I had to do fish on a grill there would be a frying pan on top. Others may do lobster and crab on the grill, but that is not within my skill. I could probably do it but I can't guarantee optimal results. Give me a bunch of rib eye or T bone steaks, I know what I am doing. But some other things, I just don't.
The sausage I use is the real thing from a German meat market. The own must be 90.
Here's an example of a more eleaborate cook:
MahiMahi on a Cedar PLANK. Peppers and Asparagus.
Too much is never enough
I never much like asparagus, until we started frying it in butter. Put in a little chopped garlic and roll it around for a while.
Anyway, since I am dumping all this on you - chicken.
garlic powder
onion powder
white pepper
thyme
celery salt (or ground celery seed)
Cheyenne pepper to taste
This is all after the chicken has been soaked in salt water. I also stab it with a knife, ---- one way and then flip it over and stab the other the side ||||. Ninety degree angle. Then the spices go on and are rubbed in, and then a coating of flour. Then they get fried in bacon grease.
You can think how unhealthy that is, but it isn't. You are not drinking the bacon grease, in fact I give the chicken some time to drain. I just suspend it, putting it on paper towels would make that nice crisp[y crust mushy. The real problem with that recipe is how long it takes to get up enough bacon grease. I have been saving it for years, and I am sure the stuff in the bottom of that can is nasty. But I will use it. It is going up to like 500 degrees so it will be just fine. But we do not eat bacon and eggs, the only time I get bacon grease is when we have BLTs. That is not often. I wish I could just buy it somewhere.
The only other way I make chicken is leg quarters in the oven. And now that almost every brand of breadcrumbs has sugar or HFCS in it, I am switching to potato chips. But you sit those leg quarters in the oven at 350 for an hour and they are unbelievable. Cut into the top and juice is flowing out all over the plate, I shit you not. And you just sit them there on a pizza pan or something. Don't turn them over. The bottom is different than the top, so what ?
I like the leg quarters better than breasts but the people I live with do not agree. They apparently do not want to deal with the bones n shit. Well, to each their own. And like if they want breast, boneless and all, you just can't cook them the same. Breasts are best fried.
And still, most people, especially Women, overcook everything.
Again, Chicken on the Egg is tops.
Especially in Summer when I can do a lot of the 'Hot Work' outside and put less stress on the
AC in-house.
'Spatch' chicken and 3x corn-on-cob.
This is 'direct' cooking. I could put in a ceramic plate between fire and grate and cook Indirect, for roasts or even Beer Can Chicken, which is another good way to prepare an entire bird.
Chicken was Amazing, tender and juicy. Real taste treat
Corn is the BEST. My relatives like a little 'burn' on it, but I soak mine in water with husk on
than let it 'steam' on the grill THAN remove when husk starts to char. Yummy.
You cut spine out of chicken, then 'nick' the inside breast bone and bird lays out flat. Season to taste.
Too much is never enough
Take a sirloin tip roast and put it in a slow cooker. Cover the meat with one package of aujus gravy mix, and one package of Ranch dressing mix. Both are dry packages. Don't add any salt or pepper. The two packages described are enough. Throw in about 6-7 pepereoncini peppers and some of the pepper juice. Add 1/2 stick of butter cut in pats on top. Cook on low for about 8 hours. If you want carrots and potatoes, add those with about 2 hours to go.
This is a killer roast recipe. For leftovers, you can buy some French bread and make roast beef sandwiches to die for.
If extra gravy is desired, add about 1/2 cup of water at the start. The meat juices, butter and pepper juice is usually plenty. It's a great natural gravy.
Mmm, butter, everything is better with butter.
It was easy and quick. I had most of the non-crab ingredients and it tasted great. I served it over sushi rice.
I just added this into my favorites for later review.
I'm going to give it a shot.
Take your time on the spaghetti sauce one, I can't have too much tomato sauce it gives me heartburn. However maybe freshly made sauce would be better?
"Take your time on the spaghetti sauce one, I can't have too much tomato sauce it gives me heartburn."
First of all, he olman told me of a cure for that and it worked. When you get heartburn, take a tablespoon of regular cider vinegar. I thought he was crazy but then I tried it and it worked. Heartburn, as far as I can tell, is caused by the stomach producing too much acid. It does that because it thinks it needs more acid. When you throw the vinegar in there is sees that it has enough acid. I warn you that the first time you do this it may be unpleasant, but it worked for me. I only took the vinegar about four times and now I never get heartburn. It is as if it retrained my body. I shit you not.
That doesn't mean it will work for you but it might be worth a try. The next three times you get heartburn, do the vinegar. It fixed me and I have had no such problems in the (about) ten years after. He died in 2008 so it was definitely before that. I believe the vinegar tells the stomach that it has enough acid and to stop producing it.
Anyway, the sauce recipe might take some time because there are different ways to start it. One is to have a tomato garden, and I did. We planted in the backyard in soil that was nice and black, had seen nothig but grass for any years. Plus fertilized, the tomatoes were so good that tomato farmers came for some. The problem with that theory is that it takes a whole garden to make a pot of sauce, and it still might not do it.
Plus you have to blanche the tomatoes to get the skin off, and then push the meat through a strainer to get rid of the seeds. We did it once and decided it wasn't worth it. Don't get me wrong, it was great sauce but we went back to cans.
So you can use tomato sauce, and you get their spices and whatnot. Sometimes sugar, avoid that. Read the ingredients before you buy.
One way is to use tomato paste. And when they say add three cans of water to each can, screw that. You just use enough water to get it moving, and use hot water, and add salt, hopefully unrefined salt. Using cans of tomato puree is almost the same. No spices, you add them.
Those would be basil, oregano and rosemary. But they don't go in the sauce, they go in the saucepan to get fried a bit in olive oil and perhaps a bit of butter added if you care to. In there also is a bunch of onions and garlic. You can make it with green peppers and mushrooms if you like, and that is the time they go in. Fryem up.
Once you got that going on you can deal with the meat. I wasn't going to go into that today but I guess I will.
first of all you need GOOD Italian sausage, hot. Don't worry if you do not like hot, it won't be after cooking. You fry a bunch of it in a pan. then you throw it in the sauce. You keep the grease right now to fry the pork pieces. Like western ribs or something of that sort. After that is fried then you throw it in the sauce WITH THE GREASE.
Then you start making meatballs. That is regular meatballs. The meat, onions and garlic, salt and pepper, pretty much it. You fry them, and when you throw them in do not include the grease.
As the sauce cooks of course you have stirred it. When the grease comes to the top you stir it back in. The third or fourth time it comes up then you skim it, but you stir it back in at least three times.
Another one of those things it practically takes all day to make, but in the end it is worth it. At least I think so.
I also used to make a pretty killer pizza, but I stopped because the crowd who loved it is mostly dead or gone somewhere. I know more dead people than alive, and the bad part is that this has been true since I was in my thirties. I expect it now at 56, but back then it was a bit hard to handle.
Everyone came to have my pizza, back when I had a crowd. Today, I won't even bother to make it. Like the kash, I made a batch with seven chickens and it was gone. Today, it would be sitting in my deepfreeze.
So now, I will just give out the recipes and let others enjoy them.
thanks a lot, this is great. I have an italian store near me that sells some good hot sausage, I'll go over there to get that piece.
I appreciate the help, also recommending that canned is ok, I don't have too much skills to do it fresh as of yet. Not to mention most of the tomatoes around here are pretty bland.
Next time I am in the store I will look into getting some cider vinegar, that's the first I heard of this.
"Next time I am in the store I will look into getting some cider vinegar, that's the first I heard of this."
Actually I told him he was nucking futs when he told me that. But damn, it worked. I mean it worked permanently. This was like ten years ago plus, and I have not had a problem since. Back then I had never heard of it either. But I did it a few times and now I simply do not get heartburn.
Also, I refuse to take aspirin, and I almost never get a headache. When I do it goes away soon. The only ones that last are the sinus ones, but once the sinuses are clear, the headache is gone.
I do not take any of their drugs. I drink beer and smoke pot.
My back is finally getting better. I might be able to go to work next week. Right now I have a couple of things to hurdle at the house, a toilet and managing to mow the backyard. But I was in bad shape, barely able to walk. Actually almost passed out from the pain sitting in a chair. I avoided doctors, they got two choices, either drug me up or operate, I want neither of those.
What happened was that my feet got out from under me as I was getting up off the floor and I fell flat on my ass. This bent my spine in a way it really did not like. It was hard to breathe. But I avoid doctors whenever possible. It has been close to a month but it is actually getting better. Finally.
Enough hijack, I'll be back with some other details about the sauce.
Will give it a shot, just ordered from supermarket for delivery later today, along with jalapeņo burgers,
I am too drunk to go outside, and I think if this helps you put a record here of world healing, lol it sounds crazy but why not eh? I'll keep it up to date here when I am healed as you said you have been from the cider vinegar,
Hang in there and get better good luck.
FAQ |
Post a Message! |
Forgot Password? |
|
||||||||||||||
|
This post is made possible by the generous support of people like you and our sponsors: