So I just finished my steak for memorial day (I figured I would grill early to beat the heat). I think they look good. Two NY Strips do the job. Now off to wings and burgers.
there is a place near me that specializes in odd vinegars and oils. Next time I head over there, I will try and snap a pic of their selections.
I really do have to learn more Thai cooking. Thatās what I had for dinner last night, btw (with a bowl of takeout pho that I ended up drunkenly devouring at 4am). Seeing that huge ass bowl u made, made my dick rockhard though. Mind pming or posting that recipe???
ribs are in the smoker, got a couple more hours until I pop them in foil for an hour or so. Then I might put on some sauce for the last hourish because my family likes sauce (I donāt need it myself as long as the meat is juicy and tender, but hey its for everyone not just me lol). itās really cold outside and started to sprinkle once or twice so I lit up 1/2 a chimney of coles and tossed them in the help get the temp up more because it was crawling to the sweet spot. seems to be holding around 250 at the lid (so 225ish at the grate). Should be good.
Thanks man. I am proud of my masterpiece.
This made me pick some up today. Gonna give it a shot. :tup:
just popped the rubs in the foil, looked ok though a few bones look really dark. it sucks because I had just enough wide foil to wrap it and a bone popped though so I had to bandage it a bit with foil that isnāt very wide. Hopefully it is still able to hold the juice in and get the meat nice and moist. pray for me haha
Ribs are done, a bit dark near the edges BUT they came our super moist and juicy. Really tasty.
Right out of the smoker (I tossed on those eggs you see on the side of the pic after I took off the ribs, should have some smokey āhard boiledā eggs in a couple hours haha):
Sideview after I cut off some ribs:
I put a rib on a white plate to make it easier to see:
Thai food is suuuuuper simple and very customizable.
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Boil half can of coconut milk (shake the can first because the fat solidifies around the top) on medium heat for 5 minutes or until it starts boiling and separating.
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Add rest of coconut milk, 1 cup of vegetable, beef, or chicken broth, red, yellow, green, or panang curry paste and keep stirring! there you have the curry base.
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Add kaffir lime leaves, ginger, or lemongrass as your aromatic for 5 minutes.
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Add your meat assuming you already cut it. Chicken and pork cook for 5 minutes, steak, shrimp, and tofu for 3 minutes, scallops and fish for 2 minutes.
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Add whatever cut veggies and.or fruits but here are some suggestions. Carrots, long beans, japanese or thai eggplant, onions, scallions, and squash cook for 5 minutes, asparagus, oyster or cremini mushrooms, cabbage, baby corn, bell peppers, snap peas, green papaya cook for 3 minutes. Cherry tomatoes bamboo shoots, snow peas, pineapple, and bok choy cook for 1 minute.
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Taste and add a little brown sugar and 2 tspās of fish sauce.
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Turn off stove and stir in basil, cilantro, lime juice, or red chilles on top. Experiment and enjoy with whatever you want remember thai food is a fusion of sweet, salty, savory, spicy, and just about every other flavor profile but I donāt recommend adding more than 2 types of meat and 4 types of veggies/fruits. Overall it shouldnāt be more than 15 minutes total cooking time, enjoy:tup:
Yeah tilapia is not just the tastiest but also among the healthiest and best suited for grilling and pan searing. Generally all seafood cooks really really fast so I suggest high heat 2 minutes on each side, as always pics please:tup:
Tilapia with sriricha crust sounds amazing I need to try that, I havenāt used my grill this year yet itās time this weekend might even go for a tuna steak never had one. I have a gas grill but it works for me, yall convinced me to pickup a smoker sometime this summer though lol damn pics.
Man, so early in the morning and so much good food to look at. Wonderful. Well, I did promise pictures so here goes. I guess itās safe not to use spoiler tags lol.
So, using the ugly drum smoker I got, I planned on doing some spare ribs and rib tips using both the minion and 321 methods, which for the most part worked out pretty well. Started with my own rib rub, and as usual spicy brown mustard goes on first to hold the spices down:
http://i462.photobucket.com/albums/qq348/kazamamaster/IMG_20120524_175308.jpg
After about 3 hours smoke time, it was time to wrap them in some foil and spray down with apple juice. The rib tips already were browning more than I would have liked, but since spraying them with juice and wrapping them would be ok to keep them tender I didnāt really worry about it. They were browning nicely 3 hours in:
http://i462.photobucket.com/albums/qq348/kazamamaster/IMG_20120526_152815.jpg
When they were done and covered in Sweet Baby Rayās Sauce here. LOOK AT THAT SMOKE RING!!! True sign of REAL BBQ:
http://i462.photobucket.com/albums/qq348/kazamamaster/IMG_20120526_175218.jpg
Full meal; Spare ribs, black eyed peas, green beans and home made mac and cheese. YES SIR:
http://i462.photobucket.com/albums/qq348/kazamamaster/IMG_20120526_175244.jpg
Again, look at that smoke ring!!!
http://i462.photobucket.com/albums/qq348/kazamamaster/IMG_20120526_175857.jpg
@ Mr bastos, have you tried the minion method yet? If so, what have you thought about the taste of the meat afterward? Does it taste kind of, ācharcoalyā if thatās even a word? I still think the burning off of gases presents a small problem that may get into the meatās taste. Not a whole lot, but slightly noticeable. I think Iāll still continue to use charcoal briquets to small extent, but definitely going to add real lump charcoal to the mix next time, like a 2:1 ratio of lump to charcoal.
I used the minion method this weekend with the ribs. I didnāt really taste anything except the rub and the apple wood smoke (took a way for me to taste it, probably because I was surrounded by the smoke all day that I didnāt even notice lol). I was actually planning to buy chunk charcoal, but when I got to home depot to buy some I saw they had a sale going on, a 2 pack of 13.9 pound bags of kingsford was $5.88. I got 2 cuz thatās a lot of charcoal haha. I want to try chunk and see if I see a change in flavor, but right now Iām going to stick with kingsford because I have a lot of it lol.
Iāve grilled with lump charcoal before. Itās a very ānaturalā taste, hard to describe but itās different from charcoal. Youāll definitely notice thereās no āgasā taste to your meat. Even though I use a charcoal chimney to start charcoal with, I can tell you now having that no additive taste makes a difference in a big way.
Only downside is that it doesnāt burn as long as charcoal briquettes.
So I think my chicken wings have just received the best compliment ever. My fiance told me that my fried chicken is killin both of her parents (and grandparents) fried chicken, and they can cook. So I feel quite good about myself, but I still have some tinkering with my chicken rub. I have already called out my family members on FB about a possible fried chicken battle, just waitin for some takers, jk. But seriously I need some ideas for some chicken rub. I have one which has cayene and garlic powder, the other ingredients are secret, but what are certain herbs that you all use for flavoring your chicken?
I used buttermilk before which is really good. But I donāt use milk/egg to coat the chicken with anymore. Basically I use unsalted butter blended with a bit of olive oil to create a whipped texture. This is what I use to cover the chicken thus allowing the breading and rub to stick.
http://i1148.photobucket.com/albums/o565/djhyperkid/IMG_8394.jpg
http://i1148.photobucket.com/albums/o565/djhyperkid/IMG_8399.jpg
http://i1148.photobucket.com/albums/o565/djhyperkid/IMG_8400.jpg
Iāve posted these before, but this is how they look.
New rule for the thread. Pics or it didnāt happen. I like it.
Koop should change the thread title too; āThe Cooking Thread, Pics or it didnāt happenā
Done
This weekend using the grill for the first time this year feels good to have nice weather finally. Going to make a steak salad which will have lots of ingredients and be fairly complex hope I donāt mess it up, lemon chicken, and parmesan tomatoes.
Tonight, seared tuna steak with a sweet sriracha aioli over a bed of baby greens.
No idea what else to have with it.
I am so terrible at side dishes.
a spicy starch to balance the greens. not over powering but something to give a nice kick in the midst of your tuna steak.