I used to think that having a charcoal grill would be a hassle to maintain a constant heat source, but it’s really not as hard as people think it is. Just like anything, it requires practice. It’s really all about air control. More air = more combustion = more fire. It depends on what you’re cooking. Obviously for chicken/fish you don’t want a lot of fire, but with beef, you want just a little bit to make sure you get higher temperatures on the cooking surface.
IMO, having an electric/gas grill is more of a convenience thing ( You get home from a long day of work and you want a nice steak seared in 20 minutes without the setup of a charcoal grill). There are ways around the flavor thing. See if you can find a smoke box that’s compatible with gas grills to put wood chips in. That should help you get some smokiness into your meat. It’ll help, but it’s still not like charcoal. The same goes for smoking meat, although the gap might be closer when using an electric smoker.
A friend is moving to CA on saturday and being hindu he can’t eat meat so I’m throwing him a meatless cookout today, feeding 7 people including myself I spent $110 and I’m sure it will be worth it. On my gas grill I’m doing stuffed portabello mushrooms, spicy seared eggplant, goatcheese pizza with figs, beets, and wilted greens, chickpea burgers with creamy lemon tahini sauce, strawberries and cream semifreddo, and for drinks minted lemon-lime watermelon agua fresca.
Bruvs, due to medical reasons i cant eat garlic, soy, and black pepper. I am currently eating the blandest meats and chicken. What are some good non-spicy spices?
Made these this past weekend for a get together, I dubbed them “Meat Bowls”
Line a glass bowl with meatball mixture of your own preference, bake into a nice shell.
In any order you like layer finished garlic bread, mini raviolis, rigatoni, ricotta, shredded mozarella, and homemade Italian gravy inside of it.
Top with one cooked Italian sausage, one cooked braciole, grated parmesan, cover with shredded mozarella, and bake again until cheese is melted.
Served 6 with about 1/4 of one leftover. One mistake I made was not using a large enough bowl on one of them as I had to transfer the cooked shell to a bigger bowl in order to fit everything inside.
Once a month my friends and I splurge on an overly indulgent meal. The rest of each month is spent on healthy selections so it’s nice to enjoy shit food every once in a while.
I didn’t think to take a picture of it, but it was one of the best things I ever cooked.
Twas Turkey Burgers.
Turkey Meat
Basil paste
Feta cheese
pepperjack cheese
Truffle Oil
Salt/Pepper
Sage
Hawaiin Bread important
Pretty much mix all said ingrediants. I went heavy on the Basil paste and feta, very light on the pepperjack (like maybe a 1/2 table spoon per burger), I went light on the truffle oil as well - about three drops per burger, and I had about a tablespoon of sage for 6 burgers.
On the HAwaiin bread - its one of the best things I’ve ever had, it was savory and sweet without being sugary. I’d like to try it again with a sauce, but I’ve been unable to find the right sauce for it. I’m thinking something with a little spice, but not too much flavor - strictly for texture purposes.
I also made chim churry steak recently drool and I’ve been on a ‘long bean’ kick. Them things are like 2.5 feet long EASY. I cook them similar to asparagus (light oil, sea salt/pepper), and they have a bit more picklish flavor to them, with less crunch than asparagus. Still really good. I bought some dragon fruit from the local asian market - not sure what I’m going to do with it.
Just made a batch of this for lunch/dinner for the week.
-Cubed and grilled some Tuna steaks with a few seasonings (salt, pepper, etc.)
In a separate pan I made a lite white wine sauce with fresh parsley, and fresh basil. Added some chopped cherry tomatoes, some lemon juice, and simmered it for about 20 minutes.
Mixed everything together along with some softly cooked shells.
Guys, not to knock on some of your photos, but I think they’d be a bit more appetizing (as in, food for the eyes) if they were presented better. Some of you (like Green) makes food look like sex, whereas others kind of toss it together…so adjust your angles, lighting, and presentation to bring out the best in your food. Here’s a good video tutorial on taking good food pics:
My wife’s been clamoring for it nearly non-stop so I’m making it again tonight. Still trying ot think up a complimentary sauce/condiment to go with it…something akin to a jalpeno jelly or something. I need a side dish as well, sophisitcated and fun…hmmm rubs chin like the horse from Ren & Stimpy
Agreed. Not to mention, I don’t recall KING posting anything himself in here. Some of us are snapping quick shots of dinner with cell phones, not professional cameras. When you’re eating at home by yourself, who cares about presentation?
