What'chyouse guys make for sides when you brill/BBQ/smoke? Mt bro gave me this one, takes as long as the meat and , hoo boy! good. Core a cabbage, take a half stick of butter, cram it in where the core was, coat some thick foil with olive oil, wrap that cabbage and keep it near the meat you smoke. 6-10 hours of low and slow, and you open the gift and it's heaven. I love the typical baked beans and slaw; but this, even though it's warm, is a great side.
Give me some ideas.
Vineger based fresh slaw is the bomb. Crunch is best.
I love grilled asparagus coat with a light coating of garlic infused olive oil light ley seasoned then grill.
My new fav for an appetizer is the cream cheese bacon wrapped Jalopeno popper grilled. Another favorite is bacon wrapped shrimp grilled.
As long as we are talking about Jalopeno peppers nothing goes with smoked ribs like Jalopeno Corn Bread made from scratch.....
Of course a good BBQ calls for a heavy dark Ale. ;D
Jale corn bread is a heaven send.
I do those shrimp, too. Shrimp are surprisingly affordable, lately. I just can't handle the pre-cooked/peeled. Gotta be raw in the shell.
For me, the brew depends on the weather.
I got vinegar over creamy with slaw, too. I also do a spinach salad, made with green onions, cilantro, sunflower seeds, sesame seeds, grated muenster, radishes, cucs, cherry tomatoes tossed in a mustard-based dressing.
Spinach salad with a hot bacon dressing.......yum yum
This whole thing is really ticking me off. I've had for the past 3 months been dealing with a gout thing. 90% of the time it is in control. But you know what that has meant, laying off the decadent meats. It's driving me crazy. But I'm feeling fine so it is a trade off. I'm salivating now and it's all your faults. Arrggh. And through it all carbs are more satisfying and bad for me.
Quote from: MarkK on July 11, 2016, 09:32:48 AM
This whole thing is really ticking me off. I've had for the past 3 months been dealing with a gout thing. 90% of the time it is in control. But you know what that has meant, laying off the decadent meats. It's driving me crazy. But I'm feeling fine so it is a trade off. I'm salivating now and it's all your faults. Arrggh. And through it all carbs are more satisfying and bad for me.
Hopefully you will get feeling better and partake.
Quote from: ramjet on June 29, 2016, 10:05:39 PM
Spinach salad with a hot bacon dressing.......yum yum
If my daughter had to pick a favorite side, you just nailed it. Bacon fat and vinegar make the best dressing (a little sugar/honey in there goes a long way).
Rod, one of my buds gets gout really bad (I'm guessing it gets your attention, too :(). We like to eat pickled meats when we go hunting and his knee is double sized the day after pickled beef heart.
I need to avoid carbs, too. At least I can hit the protein hard. I feel for ya. Even regular baked chicken/pork/beef set it off? With my pal, it's only pickled stuff.
Ram, what've you been making in that egg, lately. I am intrigued by the product.
I haven't figured out the trigger foods. But chicken seems OK. So I will have that at least.
Quote from: bigG on July 12, 2016, 08:56:27 AM
Ram, what've you been making in that egg, lately. I am intrigued by the product.
Oh man G it is an awesome grill. This week end I split a very nice chicken used indirect heat at 340 deg F early on I added small peice of green Beechwood for some smoke. Then we basted it through out with a very delicious Vineger based Home brewed BBQ sauce. The brown sugar carmelized to deep red coating the chicken took 1.5 hours. It was moist and very tasty.
Did pizza tonight pepperoni and sausage home made pizza dough and sauce made with tomato base red wine , Parmesan cheese smoked paprika and few other secret ingredients. Athens a real fish low water mozzarella. Cooked on a pizza stone indirect heat at 600 degrees.
Going to do ribs this weekend. I love country style with the same BBQ sauce mentioned above but first cooked some with slices of lemon and onions then the smoking begins ......... slow and low.
MMMMMMM. I'm just grillin' some chicken tonight. Still, after all the years and technology, I'll take charcoal chicken any day. Glad you like your new toy9s). :)
(disclaimer: I have hardly ever grilled in my life. Just started using gas grill in past two years.. and just a bit with simple stuff... burgers, chicken, steak, asparagus)
I also have a Weber grill (charcoal grill I inherited) ...
If I am going to do two boneless chicken breasts over charcoal how much charcoal do I place in the grill?
Thanks in advance... when you stop laughing at me please respond.
You shouldn't use charcoal in your gas grill
Quote from: MarkK on July 14, 2016, 02:58:45 PM
You shouldn't use charcoal in your gas grill
Thank you Pvt. Gump! 8)
To clarify...
Quote from: TomM on July 14, 2016, 11:37:12 AM
I also have a Weber grill (charcoal grill I inherited) ...
;D
Quote from: TomM on July 14, 2016, 11:37:12 AM
(disclaimer: I have hardly ever grilled in my life. Just started using gas grill in past two years.. and just a bit with simple stuff... burgers, chicken, steak, asparagus)
I also have a Weber grill (charcoal grill I inherited) ...
If I am going to do two boneless chicken breasts over charcoal how much charcoal do I place in the grill?
Thanks in advance... when you stop laughing at me please respond.
You'll need about $1.50 worth of coal just for those two breasts. Those puppies tend to dry out quickly, especially on unregulated heat. I'd just marinate those (you can find some cheap teriyaki sauce in the dollar store) and grease up some caste iron, once you see a little smoke from the oil/grease throw '-em in, flip when you see color moving up the sides, finish in a 350 degree oven for 10 minutes, turn the oven off, let them sit in there for 10 more minutes with the oven off.
Have you tried the boneless thighs? I'm hooked.
Tom go to the local True Value get a charcoal called "Cowboy charcoal" it is natural and not full of Che,I also and adders. Never ever use matchless or lighter fluid to start your charcoal. Use a propane torch or get the electric starter. Why put all those chic,eicals into those delicious chicken breasts.
I suggest a marinade called "Grillmates" made by McCormick you can find the packets in the spice section usually at most grocery stores. They have several just for chicken and they are delicious and easy to use.
The idea is to follow the instructions get your grill going then grill those chicken breasts to get an internal temp of 175-185 so they are done. Time and all that is guessing game without a meat thermometer. The marinades I described above will help infuse great flavor and moisture to that chicken. when your done just shut thenWeber grill down and you can use the left over charcoal aging at a later date by just adding some more.
YOu are right on the meat thermometer. I use it all the time. Oh I used to use it all the time. Now it's just chicken breasts. I do have to ask you though on your temp. Isn't 165 internal temp for chicken right?
165 internal is correct for chicken
Thanks guys.. Much appreciated.
Quote from: MarkK on July 16, 2016, 01:05:48 PM
YOu are right on the meat thermometer. I use it all the time. Oh I used to use it all the time. Now it's just chicken breasts. I do have to ask you though on your temp. Isn't 165 internal temp for chicken right?
I prefer 175 deg F then when it sits it will increase some.
My thing is, breasts grill so quickly, you'd never even taste the smoke of the coals.
Have some old paint cans? Make your own coal. Can also be done in a 55 gal. drum.
https://www.youtube.com/watch?v=dNygH_09CwQ
NOTE: Burn out dat paint can, fist. :) Another Gump; but ya never know. :D
Quote from: bigG on July 17, 2016, 11:24:08 AM
My thing is, breasts grill so quickly, you'd never even taste the smoke of the coals.
Have some old paint cans? Make your own coal. Can also be done in a 55 gal. drum.
https://www.youtube.com/watch?v=dNygH_09CwQ
So if you get wood chips and soak them and let the closed grill get some good smoke going it will get to the meat, also turn the temp down and let it go low and slow
Not enough fat in bnlss/sknlss breasts to go low and slow unless you keep adding fat as it cooks, IMHO.
Chicken with skin and on the bone are great for low and slow. Breasts, me thinks, are much better hot and quick. Caste iron, baby. Just my preference.
Quote from: bigG on July 17, 2016, 11:29:44 AM
Not enough fat in bnlss/sknlss breasts to go low and slow unless you keep adding fat as it cooks, IMHO.
Chicken with skin and on the bone are great for low and slow. Breasts, me thinks, are much better hot and quick. Caste iron, baby. Just my preference.
Cast Iron ROCKS for that!!!
Best roast beef ever is made in a Cast Iron Dutch Oven BEST EVER.....
I have been using a Lodge cast iron agrill plate on my Green Egg best of both worlds the benefit of cast iron cooking with the even smoke and heat from the natural charcoal.
Nice pairing, there. I highly recommend Lodge, as it is the only one made in the USA, I'm thinking. I don't trust no Chinese caste iron.
Quote from: bigG on July 17, 2016, 09:30:00 PM
Nice pairing, there. I highly recommend Lodge, as it is the only one made in the USA, I'm thinking. I don't trust no Chinese caste iron.
All six pcs of mine is Lodge great stuff.
Last you a couple lifetimes.
The Dutch oven is amongst the greatest cookery inventions in history. I always bring mine camping and just use the fire pit to cook our grub.
One of the best bread recipes (yup, BREAD) is no knead bread in a Ditch oven. Turns out amazing. Also, if you make your own tomato sauce for pasta, this is your baby.
I have lodge as well but I have some vintage cast iron that is fabulous. Griswold and Wagner. Stuff just lasts forever. It is always my go to
Quote from: bigG on July 19, 2016, 08:09:32 AM
Last you a couple lifetimes.
The Dutch oven is amongst the greatest cookery inventions in history. I always bring mine camping and just use the fire pit to cook our grub.
One of the best bread recipes (yup, BREAD) is no knead bread in a Ditch oven. Turns out amazing. Also, if you make your own tomato sauce for pasta, this is your baby.
Cornbread in a Dutch Oven is heaven especially if you add diced Jalopeno to the batter.
It's funny I rarely go to yard sales but one of the things I always look for is good cast iron cookware. Rarely do I find any.
People are finally hip to the resurgence of caste iron. My mom, though, found the big Lodge 12inch skillet in a Goodwill in Phoenix. Some silly discoloration on the bottom and it was $8. She called me when she was in the store, and said "grab it now!" All I have now, are 2 10", the big 12" and the bigger Dutch oven. Use all of them with great frequency. I perked up at a small shop by me when I saw a mess of caste iron; but no stamps on any of it. I feared China, so I backed out. Happy with my take.
I love jalapeno, Cheddah or Colby cheese, and creamed corn in my corn bread. You're right , though, jalapeno has just the right bite for that stuff.
I made a big loaf of no-knead bread today. Man, what an easy recipe with great bread! Bread made in a Dutch oven. No need to knead.
The only thing I usually won't cook in caste iron are eggs and fried potatoes. I'll do eggs if I have a mess of bacon fat for it to cook in; but you would need a lot of oil to keep them from sticking. My $5 non-stick stuff will last a year, and I toss it. Love me some eggs.
I do use the heVy stainless fry pan for certain foods eggs is definitely one of them.
My only use for non-stick is with eggs or fried potatoes. I do have one stainless pan that is my sauté/saucier baby.
I never knew this, but in china the best woks are the heavier caste iron type. Passed down through generations like ours. How do I pick which kids gets what?
It's easy in China. One kid policy
LOL! I guess they're getting rid of that. Must be their own sort of manifest destiny.
90 Degree outside my son wanted Pumkin Pie for this Birthday.
So we made it on the Big Green Egg tuned out fantastic. !!!!!!!!
I'm not a pie guy; but pumpkin and pecan work for me. I can't take really fruity/sugary pies.. Rhubarb being my exception/favorite. :)
I'm all about the fruit pie, rhubarb, etc.
I can handle apple, too. But blueberry and raspberry, et.al. are just too much for me. Hey, when you can't each much meat, ya gotta take what you can git.
My wife makes a rubarb crumble that should be illegal it is sooooooo great!!!
Rhubarb is the perfect complement to sugar. My mom only gets back to WI once or twice per year; but she always leaves with a mountain of rhubarb. You don't see much rhubarb in AZ.
Crumble to me, is perfect. Not so much fruit/sugar. Got some textures mixed in there. Get some crunch with dat 'barb. If I grab milk from my neighbor's bulk tank, I let it sit to sort out the cream. Whip that up for some topping, and I can handle most pies. I still prefer cakey stuff. A nice, moist rhubarb cake kicks me into gear. Peach cobbler, and I'm all in.
I'm bread crazy lately. If you want to make successful bread, try the no knead recipes out there. Wow! Easy and perfect.
No knead sounds like it may be dense?
That sounds like the bomb might be great for the Jalopeno corn bread cooked on the Big Green Egg !!!
We are baking that tomorrow on the BGE. ;D
The trick is baking it with moisture. Another nice trick is to measure flour by weight instead of volume. That way, the water you add to it will be just right and it won't be too moist. People often don't take the salt content seriously. Unlike most cooking, baking requires some accuracy for best results. The guy who invented no knead bread has an unreal successful bakery.
That pizza looks mighty fine!!! Pumpkin pie is always welcome in my house. Glad you're putting your egg to use.
Quote from: bigG on July 26, 2016, 01:04:51 PM
Rhubarb is the perfect complement to sugar. My mom only gets back to WI once or twice per year; but she always leaves with a mountain of rhubarb. You don't see much rhubarb in AZ.
Crumble to me, is perfect. Not so much fruit/sugar. Got some textures mixed in there. Get some crunch with dat 'barb. If I grab milk from my neighbor's bulk tank, I let it sit to sort out the cream. Whip that up for some topping, and I can handle most pies. I still prefer cakey stuff. A nice, moist rhubarb cake kicks me into gear. Peach cobbler, and I'm all in.
I'm bread crazy lately. If you want to make successful bread, try the no knead recipes out there. Wow! Easy and perfect.
where is that recipe?
Quote from: MarkK on July 29, 2016, 10:14:51 PM
Quote from: bigG on July 26, 2016, 01:04:51 PM
Rhubarb is the perfect complement to sugar. My mom only gets back to WI once or twice per year; but she always leaves with a mountain of rhubarb. You don't see much rhubarb in AZ.
Crumble to me, is perfect. Not so much fruit/sugar. Got some textures mixed in there. Get some crunch with dat 'barb. If I grab milk from my neighbor's bulk tank, I let it sit to sort out the cream. Whip that up for some topping, and I can handle most pies. I still prefer cakey stuff. A nice, moist rhubarb cake kicks me into gear. Peach cobbler, and I'm all in.
I'm bread crazy lately. If you want to make successful bread, try the no knead recipes out there. Wow! Easy and perfect.
where is that recipe?
;D
NO need to laugh Tom
I had to crack open the waybackmachine to find the original recipe. But it was found and I think this is the original
https://web.archive.org/web/20120714120735/http://www.sullivanstreetbakery.com/recipes
Quote from: MarkK on July 29, 2016, 10:50:48 PM
NO need to laugh Tom
I meant to smile.. not laugh. :)
That might be the original, Mark. They're all pretty similar to that. It's all about keeping the moisture content high. My family chowed my last loaf.