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Shit I've Cooked Lately


Hollywood

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23 minutes ago, ROFL BOX said:

On a Weber, yes.  That size, I hate to fire up the full on trailer rig.

Cooooool. Following.

All I have is a Weber and I use it often enough for brisket, spare ribs, beef ribs etc and have had great results. Doing a chuck roast has been on my list for some time. 

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Fucked it up. A bit too dry... got a late start, ran around 450⁰ & @ the end, I got nervous thinking it might be a bit too undercooked.

Gave it :15 direct over the heat vs. offset & I think that was my fail.

Apologies, gents.

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On 7/27/2021 at 12:45 AM, ROFL BOX said:

Fucked it up. A bit too dry... got a late start, ran around 450⁰ & @ the end, I got nervous thinking it might be a bit too undercooked.

Gave it :15 direct over the heat vs. offset & I think that was my fail.

Apologies, gents.

b300f1c4f196a58e759b426ba51dfd78.jpg

03e2895c5fb13fef0e25cc0f60e6f32c.jpg

d87fa4d7a95cb6c33e842582cb3339d4.jpg

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be206f83caecc7cdcd03042e6c96bb5f.jpge0304498a89f2a06a99e063ea08bfe08.jpg

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7ff84d2c558da4955f7469209f14d081.jpg

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You "smoked" it at 450?  That's not how it works.

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18 hours ago, Chewbacca said:

Get yourself a Thermapen.  Never guess if meat is done again.

This.  Everyone needs an instant read thermometer.

If you're not Surly 1%, this works very well at a quarter the price of a Thermapen.

https://www.amazon.com/Lavatools-Javelin-Digital-Thermometer-Chipotle/dp/B00GRFHXVQ

Or the OG is currently onsale.

https://www.thermoworks.com/Thermapen-Mk4?quantity=1&color=16&utm_source=google_shopping&utm_medium=organic&gclid=EAIaIQobChMIvOrQ8uaK8gIVph-tBh1_6QhQEAQYAyABEgJcvPD_BwE

Edited by Dutch
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2 hours ago, Dutch said:

This.  Everyone needs an instant read thermometer.

If you're not Surly 1%, this works very well at a quarter the price of a Thermapen.

https://www.amazon.com/Lavatools-Javelin-Digital-Thermometer-Chipotle/dp/B00GRFHXVQ

Or the OG is currently onsale.

https://www.thermoworks.com/Thermapen-Mk4?quantity=1&color=16&utm_source=google_shopping&utm_medium=organic&gclid=EAIaIQobChMIvOrQ8uaK8gIVph-tBh1_6QhQEAQYAyABEgJcvPD_BwE

If being able to afford a $70 necessity puts you in the surly 1%…this place really must really be a bunch of poors.

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Posting this here instead of the steak thread because, frankly, the steak itself was not my very best effort. The compound butter on the other hand, was miraculous. 
 

I love compound butter, and it can absolutely rescue a mediocre meal. Don’t ask proportions for this, just eyeball it. The pedestrian stuff in the butter : thyme, chopped garlic, salt.

The game changer—- a splash of fish sauce. Wrap the compound butter in parchment, refrigerate. The downside is that you can’t spread this on bread or toast, or use in anything that calls for restraint as it’s far too funky and strong.

The upside is that when this melts into a steak, that savory salty funkiness blends into beef like magic. Absolutely perfect. Photo below taken right after the butter got added to the hot steak.

 

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Speaking of thermopens, mine chews through batteries like crazy and likes to just randomly decide to not come on unless I open and close the probe a bunch of times. This is my second one to do this. They just came out with a new one but I'm hesitant to try again.

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Speaking of thermopens, mine chews through batteries like crazy and likes to just randomly decide to not come on unless I open and close the probe a bunch of times. This is my second one to do this. They just came out with a new one but I'm hesitant to try again.
The open/close thing is an issue. They'll fix it but not sure how permanent the fix is. The thermopops use a regular button so they're pretty reliable.
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This is more of a steel shank meal, but the ingredients are too frou frou. Was on my own for dinner tonight and had to improvise something quick. Started with half a thing of gnocchi and some pesto. Started pan frying in a bit of olive oil, added a scoop of garlic, realized I had some queso fresco so why not cut off a few pieces to fry in the pan, at this point might as well add mozzarella.  Scoop into a bowl, spoon a bit of sambal oelek on there and I guess this is basically nachos.

 

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7 minutes ago, Cheeseweasel said:

Any tips? That shit looks awesome.

brushing the oil on, at least with my silicone brush, doesn't work.  the spices sink to the bottom of the oil in a hurry so the brush doesn't pick them up. these pieces i dunked and moved around to try to get more spice blend on them.  tossing in a big bowl might work better though you might lose the breading. 

Edited by elfenix
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7 hours ago, oSuJeff97 said:

One of my go-to weeknight meals in the summer.  Grilled lemon-pepper chicken breast with rigatoni tossed in a lemon vinaigrette with basil, Italian parsley, capers and grated parmesan. 

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I planted a small basil plant at the beginning of the summer and at this point it’s growing like a weed. I’ve been trying to use it once a week or so to keep the plant from getting too unruly. Might have to give this a try. 

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11 hours ago, Etexhorn13 said:

I planted a small basil plant at the beginning of the summer and at this point it’s growing like a weed. I’ve been trying to use it once a week or so to keep the plant from getting too unruly. Might have to give this a try. 

Oh yes. I plant basil every year and it gets HUGE. I always have way more than I need so I'm always looking for ways to use it... I literally threw this thing togehter a few years ago when I was trying to come up with more basil uses, lol.

Another good one you might try is I make a lemon-basil aioli that it shit fucking hot on like a grilled chicken sandwich, dipping French fries or tater tots in just whatever.

I don't really measure so these are approximate:

  • 1ish cup of mayo
  • 2 cloves of garlic
  • A shit-ton of fresh basil from the garden
  • Squeeze of about 1/4 of a lemon (maybe ends up being a few teaspoons to a tablespoon of lemon juice
  • Salt and pepper
  • Blend up in a food processer.
  • Spread it on whatever or dip whatever in it.
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On 8/3/2021 at 2:30 PM, shnsajax said:

Sam the cooking guy recipe? 

Just found Sam the cooking guy the other day. Dude can make some food.  Did his homemade naan chicken taco things. 

And now I want a round flat top. 

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