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In Reply to: RE: Who Cooks ? posted by JURB on April 08, 2021 at 20:58:09
...as others have mentioned dry rubs and marinades are your friends. Since you don't like sweet BBQ, perhaps try some of the mustard/vinegar-based Carolina sauces. Keep in mind that "chili" powders are not all created equally--different varieties of chilis have dramatically different flavor and heat profiles, so experiment with different varieties.
Pretty much anything you can cook on the stovetop or in the oven indoors, can be done outdoors on a grill, if you work on your technique. I like to do stuff like fajitas, quesadillas, pizzas and flat-breads on the grill, in addition to your "traditional" BBQ "staples".
Soak your wooden skewers for at least a couple hours, and they won't burn-up--the ends will char, but they won't disintegrate--the steam from the wet skewer also helps cook from the inside-out. SS skewers are great too, as they metal gets hot and transfers heat from the inside-out, and they are re-useable.
Good luck!
"So I talk to the night, I head for the light, try and hold it on the road. Thank God for the man who put
the white lines on the highway"--a very dear friend for decades Michael Stanley (Gee)--RIP
Follow Ups:
I'll stick with Bamboo skewers. Metal transfers TOO much heat and can overcook.
i do lots of peppers and even Asparagus on my grill. the last? a little Olive oil and seasonings make a wonderful NON-SOGGY spear.
I'm trying my hand at growing some Anaheim Chilis. Not a hot chili, wife assures me she'll use 'em and find homes for the rest.
ALSO? If you intend to SMOKE......soak the wood for as long as OVER NITE prior to use. I use a cheap beer as the soak, but that's just ME. I'm making a SMOKER BOX so I can pull the grate for a few seconds....remove the smoker box THAN replace with fresh wood.......Even perahps a different kind of wood if I'm experimenting.
Too much is never enough
I use two smoker boxes on my Weber gas grill - one of stainless steel and one of cast iron. It greatly extends the smoking window with little additional effort.
As to chili powder, I don't even use it anymore...just ground chiles of various types, then I toast cumin seed in a hot skillet, grind it and combine. Blows away any commercial chili powder I've ever encountered.
...when I refer to "chili powder", I'm not referring to the generic stuff just labeled Chili Powder in the spice aisle. I mean dried and/or ground variety-specific chilies. Arguably, one of the best Christmas gifts I ever received was a collection of 100 different varieties of dried and ground chilies--learned a lot from them.
"So I talk to the night, I head for the light, try and hold it on the road. Thank God for the man who put
the white lines on the highway"--a very dear friend for decades Michael Stanley (Gee)--RIP
To be a cookout must it be made on a grill ?
I have had bitching problems in the kitchen, latest one over lasagna. Mine makes a little more mess than most. Since it is getting nice out, I just bought an electric skillet and can make both sauces in that out n the garage, but keep them separate. (this makes it a bit more mess but is good) I can find a baking pan the right size to fit my toaster oven and make zero mess in the kitchen, all I need to do in there is boil the noodles and that is not even long because they have to be al dente.
At this point all I have to do is pick up mozz cheese and ricotta. In fact maybe a bit of provolone.
One good slice of that blows my carbs for the month. So be it.
...that they sell "no boil" lasagna noodles and pasta sheets that fit into a standard 1/2 hotel pan? Just leave your filling a little on the "thin" (aka wet) side and just bake it--the pasta absorbs water, but doesn't have to be boiled separately.
"So I talk to the night, I head for the light, try and hold it on the road. Thank God for the man who put
the white lines on the highway"--a very dear friend for decades Michael Stanley (Gee)--RIP
We already got the regular noodles. I do intend to make them very al dente. Thing is there is alot of sauce in there and if the noodles are well done they will exude more moisture into it where it is not wanted. When al dente they will absorb some moisture instead.
My old friend Ed, Maynard Ferguson's tour manager, sent a jar of his rub to me. It was distinctly "smoky". He said that he smokes some of the ingredients before making the rub. I had never heard of that before. VERY tasty!
****
We are inclusive and diverse. But dissent will not be tolerated.
I'll only use chili Powder when doing tex-mex.
otherwise? whole chilis or flame dried.....
And of course, my Peugeot U-Select Pepper Mill with only Black Tellicherry Peppercorns....
Too much is never enough
...you live in the SW USA. Where I did live in MN and where I do live now in NE WI, they confiscate anything spicy at the border. They think it's contraband.
I'm sincerely sorry to hear THAT.
Too much is never enough
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