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***Official Cooking Discussion Thread*** (2 Viewers)

Cowboysfan8 said:
That looks really good.

How'd you make glaze?
Click to expand...
It was apricot habanero preserves that I just heated up and brushed during the cook and after resting. Delicious stuff.

 
NewlyRetired said:
That time frame seems similar to other recipes I have seen so I don't think your smoker is causing any issues.

Do you have any knowledge of why the cook time is not linear (ie your twice as heavy butt takes 3-4 times as long as a smaller boneless).  Is it the bone itself or does the mass of meat just have a non linear cook time in general?
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No clue. I just go by monitoring the temp and adjusting accordingly. Sometimes the same size will take a few hours longer or shorter, no rhyme or reason.

 
Wingnut said:
Smoked butt update:

4 hours in: https://i.imgur.com/Cr67oU9.jpg

13 hours in: https://i.imgur.com/DceD8IQ.jpg

Decided not to wrap. IT approaching 190. Cranked smoker temp to 250, I'm hoping it hits 200+ by 3am (a little more then 2 hours from now).

Been mopping every hour or so starting 5 hours in with a mix of apple juice, apple cider vinegar, worcestershire, and some dry rub seasoning. 
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looks awesome!

was there a reason the butt goes from on shelf to in pan in the pics?

 
NewlyRetired said:
I just made a low quantity ingredient wing sauce that has fantastic flavor.  I have never used this combo of flavors before but it packs a wallop of flavors.  Spicy, smokey, sweet, salty, it has everything.

1 7oz can Chipotle Peppers in Adobo sauce

4 TBS lime juice

1.5 tsp Garlic Powder

3 TBS soy sauce

1/3 cup honey

mix all together in blender.
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yummy. i have my own similar blender S*W*O*T sauce - whole garlic, ginger, chile, lime, maple syrup - but somehow didnt think of soy. ill add that next batch

thank goodness chipotle/adobo is available at even corner stores in VT now, but those looking for a more evolved smoky heat, the combination of ancho & habanero is fantastic. 

 
Any recommendations on deep fryers? Not looking for a turkey fryer, but something for the countertop that has decent capacity and cleans up relatively easy. We have a small one now and to cook for 6 we need to do so in several batches. 

 
Nigel said:
Any recommendations on deep fryers? Not looking for a turkey fryer, but something for the countertop that has decent capacity and cleans up relatively easy. We have a small one now and to cook for 6 we need to do so in several batches. 
Click to expand...


I know you are not looking for a turkey fryer, but the Butterball turkey fryer is great for all your frying needs.  Really holds the temp well and gets a great crust on things (fries, wings, etc).

 
Trying a second iteration of a green chile chicken stew recipe:

  • Little bit of water and some wondra flour
  • Chicken breasts
  • Chicken thighs
  • 3 7oz cans of green chiles
  • 2 cans of diced tomatoes
  • one whole diced yellow onion
  • 6 or so chopped carrots
  • Few habaneros and serranos


Last time I did chicken stock instead of water. In neither case did I add any spices at all. After a few hours I pull it out of the crock and shred the chicken, then put it back in for a little while longer.

Any spice suggestions? I've been tooling around the internet for something to add. ETA: it had plenty of kick the first time for my fiance.

 
Last edited by a moderator:
Instinctive said:
Trying a second iteration of a green chile chicken stew recipe:

  • Little bit of water and some wondra flour
  • Chicken breasts
  • Chicken thighs
  • 3 7oz cans of green chiles
  • 2 cans of diced tomatoes
  • one whole diced yellow onion
  • 6 or so chopped carrots
  • Few habaneros and serranos


Last time I did chicken stock instead of water. In neither case did I add any spices at all. After a few hours I pull it out of the crock and shred the chicken, then put it back in for a little while longer.

Any spice suggestions? I've been tooling around the internet for something to add. ETA: it had plenty of kick the first time for my fiance.
Click to expand...
toasted cumin seed (storebought ground cumin is often deadly - throwing seeds dry into a hot pan for under a minute, then tossing in the grinder is soooo different a flavor experience) and dried mexican oregano (quite different from italian or greek) are the keys to any mex broth

 
wikkidpissah said:
toasted cumin seed (storebought ground cumin is often deadly - throwing seeds dry into a hot pan for under a minute, then tossing in the grinder is soooo different a flavor experience) and dried mexican oregano (quite different from italian or greek) are the keys to any mex broth
Click to expand...
Agree with the above.

And are using tomatoes or tomatillos? 

 
wikkidpissah said:
toasted cumin seed (storebought ground cumin is often deadly - throwing seeds dry into a hot pan for under a minute, then tossing in the grinder is soooo different a flavor experience) and dried mexican oregano (quite different from italian or greek) are the keys to any mex broth
Click to expand...
I accidentally bought a lifetime supply of Mexican Oregano on Amazon a few months back. I go through a fair amount of it but I had no idea how much a full pound of it really was.

https://smile.amazon.com/gp/product/B000WS00UA/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

 
Nigel said:
Agree with the above.

And are using tomatoes or tomatillos? 
Click to expand...
i dont use either in GCS, though a tomatillo salsa garnish would be good

another thing - DONT put cilantro in soup til its cooked. it will taste like dishwashing liquid. epazote great, cilantro muy malo

 
Last edited by a moderator:
Thanks for the help guys! Cumin seed and oregano - but specifically Mexican oregano (which I don't have but will try to approximate).

 
Mr. Ected said:
Made this last nite. Delicious, and easy too; I'd even go with 'healthy.' We did it with both soft tortillas and rice bowls, with taco toppings.
 
Click to expand...
way too much work.....instant pot is the way to go...

boneless skinless thighs...2 to 4 lbs...

sprinkle cumin and paprika on top..

pour 16ozs of salsa verde on top...

manual setting for 8 minutes...

enjoy over rice or in a flour shell...

 
I love how ***The Official Grilling and Smoking Thread *** somehow isn't big enough to contain the smoking of pork butt 

:P

 
Been enjoying some savory variations of bread pudding. Started with trying to find a good diea for T-day leftovers. So I mixed up some eggs with a little milk, put some penzey's murals of flavor, some garlic salt and leftover stuffing into a little oven safe dish and popped it in the toaster for about 15 minutes at 375. Sprinkled some cheese on top with a few minutes left. Definitely learned I need to spray the dish with pam before cooking. Night and day for cleaning. 

 
ydoc said:
Mr. Ected said:
Made this last nite. Delicious, and easy too; I'd even go with 'healthy.' We did it with both soft tortillas and rice bowls, with taco toppings.
 
Click to expand...
way too much work.....instant pot is the way to go...

boneless skinless thighs...2 to 4 lbs...

sprinkle cumin and paprika on top..

pour 16ozs of salsa verde on top...

manual setting for 8 minutes...

enjoy over rice or in a flour shell...
Click to expand...
Just bought a new crock pot, will have to look into the Instant Pot.

 
so, I love cooking Italian with all the tips I have learned.  risotto has been tough, but I found a low maintenance work around.

you need to have one of those porcelain casseroles with a lid...........

into pot pour in 3/4 cup of Arborio rice and 2 cups chicken stock (instead of stock, I have also used 2 cups water and a chicken bouillon).  cover and put in 350 degree oven for 45 minutes.

take out of oven and add a pat of butter and 1/2 cup of stock (I use 1/4 cup white wine and 1/4 stock, but any liquid combo of 1/4 cup works).  stir

add about a 1/4 cup of shredded or grated parmesan cheese.  stir.

wa la.

 
I have been assigned cooking the Prime Rib that we are having at my folks house on Christmas. I've done it before and had good luck, but this one is going to be big (Serving 9-10).

I told my mother to have the roast removed from the ribs and tied back down to make things easy.

My questions are about what to put on the outside. Do people do a butter mixed with herbs coating? or just the herbs?

What about the high temp at first then lower, or just low and slow?

TIA!

 
Chemical X said:
so, I love cooking Italian with all the tips I have learned.  risotto has been tough, but I found a low maintenance work around.

you need to have one of those porcelain casseroles with a lid...........

into pot pour in 3/4 cup of Arborio rice and 2 cups chicken stock (instead of stock, I have also used 2 cups water and a chicken bouillon).  cover and put in 350 degree oven for 45 minutes.

take out of oven and add a pat of butter and 1/2 cup of stock (I use 1/4 cup white wine and 1/4 stock, but any liquid combo of 1/4 cup works).  stir

add about a 1/4 cup of shredded or grated parmesan cheese.  stir.

wa la.
Click to expand...
nonnas everywhere are rolling in their graves

Mr. Ected said:
I have been assigned cooking the Prime Rib that we are having at my folks house on Christmas. I've done it before and had good luck, but this one is going to be big (Serving 9-10).

I told my mother to have the roast removed from the ribs and tied back down to make things easy.

My questions are about what to put on the outside. Do people do a butter mixed with herbs coating? or just the herbs?

What about the high temp at first then lower, or just low and slow?

TIA!
Click to expand...
rub with oil.  salt and pepper.  coat with herbs and bread crumbs.  you can either sear then roast. or go straight to roast.  once crispy, tent the meat to prevent bread crumbs from burning.

 
Mr. Ected said:
I have been assigned cooking the Prime Rib that we are having at my folks house on Christmas. I've done it before and had good luck, but this one is going to be big (Serving 9-10).

I told my mother to have the roast removed from the ribs and tied back down to make things easy.

My questions are about what to put on the outside. Do people do a butter mixed with herbs coating? or just the herbs?

What about the high temp at first then lower, or just low and slow?

TIA!
Click to expand...
I have done a boneless rib eye roast for about 5 years now and am always asked to make it again.

It's typically 7-8 pounds, so what I do should work for you.

1.     Heat oven to 250 degrees.

2.     Put seasoning (I use Montreal Steak, put on liberally) onto surface of roast.

3.     Place, fat side up, on rack in shallow roasting pan.

4.     Roast for 30 minutes per pound for medium-rare (135-140 internal temperature).

5.     Remove roast when meat thermometer registers 130 degrees for medium-rare; 140 degrees for medium.

6.     Transfer to carving board; tent loosely with aluminum foil and let stand 15-20 minutes. (Temperature will increase 10 degrees to reach desired doneness and roast will be easier to carve.)

7.     Carve roast into slices.

 
Drunken knight said:
rub with oil.  salt and pepper.  coat with herbs and bread crumbs.  you can either sear then roast. or go straight to roast.  once crispy, tent the meat to prevent bread crumbs from burning.
Click to expand...


Spike said:
I have done a boneless rib eye roast for about 5 years now and am always asked to make it again.

It's typically 7-8 pounds, so what I do should work for you.

1.     Heat oven to 250 degrees.

2.     Put seasoning (I use Montreal Steak, put on liberally) onto surface of roast.

3.     Place, fat side up, on rack in shallow roasting pan.

4.     Roast for 30 minutes per pound for medium-rare (135-140 internal temperature).

5.     Remove roast when meat thermometer registers 130 degrees for medium-rare; 140 degrees for medium.

6.     Transfer to carving board; tent loosely with aluminum foil and let stand 15-20 minutes. (Temperature will increase 10 degrees to reach desired doneness and roast will be easier to carve.)

7.     Carve roast into slices.
Click to expand...
Is the crispy on the outside all that important? You don't have all that much 'Outside' on each serving.

 
Not exactly cooking but, we recently bought a new refrigerator that has the french-door fridge section on the top. One thing that I didn't think about is that my doors have drinks on one side, and not very deep shelving on the other.

They are fine, and I have way more storage than I had anticipated, I just can't figure out a good way to store butter.

I miss the silly shelf with the rolling cover on the top of the fridge door.

Any thoughts?

 
damn near took the tip of my left index finger off with a knife....................................cutting Xs in chestnuts.

bled for 36 hours on a deep wound, but finally clotted.  made a stupid mistake.

 
Made a pretty mean Chicken Saltimbocca this week.  I usually would do on the grill, but oven worked pretty well with even temps. 

Get Chicken breasts (wife bought bone-in, but I'd recommend skinless, boneless).

Brine them.  Then put in baking dish. 

Salt them, then cover them with fresh chopped sage

Wrap with prosciutto. 

Squeeze fresh lemon all over the top.  Salt and pepper on top. 

Cook at 375 til internal chix temp is 160 to 165.

Take out, put provolone (or fontina) slices on top. 

Set oven to broil and put chicken back in oven til cheese start to bubble/ get lil brown. 

Eat. 

I think as long as you use fresh lemon and sage, this will turn out pretty awesome. 

 
Brony said:
Made a pretty mean Chicken Saltimbocca this week.  I usually would do on the grill, but oven worked pretty well with even temps. 

Get Chicken breasts (wife bought bone-in, but I'd recommend skinless, boneless).

Brine them.  Then put in baking dish. 

Salt them, then cover them with fresh chopped sage

Wrap with prosciutto. 

Squeeze fresh lemon all over the top.  Salt and pepper on top. 

Cook at 375 til internal chix temp is 160 to 165.

Take out, put provolone (or fontina) slices on top. 

Set oven to broil and put chicken back in oven til cheese start to bubble/ get lil brown. 

Eat. 

I think as long as you use fresh lemon and sage, this will turn out pretty awesome. 
Click to expand...
Agree that quality of ingredients is critical.  I like to fry the sage in olive oil before putting it on the chicken.

 
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