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In Reply to: RE: Well BH Here It Is posted by JURB on July 11, 2017 at 20:56:27
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
Follow Ups:
"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
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