Who's grilling out there?

"Cash Rewards" (cashrewards) 05/25/2020 at 19:04 • Filed to: None

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This is way too much for a family of four, but who cares?

lone_liberal > Cash Rewards 05/25/2020 at 19:12

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Did some New York strips yesterday. We picked them up from a local butcher shop and they proved mighty tasty.

Verdog ~ manual Bro, Bro - HellHawk Equipped > Cash Rewards 05/25/2020 at 19:13

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Please tell me you eat the charred marrow.  

PowderHound > Cash Rewards 05/25/2020 at 19:13

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About to fire it up for these. Can I eat four? Probably. Do I want to? Sort of. Is it healthy? Never stopped me before  

Chariotoflove > Cash Rewards 05/25/2020 at 19:17

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About to start the burgers, but I think I’ll stay inside today.

Aremmes > Cash Rewards 05/25/2020 at 19:19

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We grilled anticuchos, sweet potatoes, cheese-stuffed plantains, ribs, beef, and chicken, with a side of ceviche and yuca. Now I'm lopping branches off of trees and preparing to light a fire.

Shane Moore > Cash Rewards 05/25/2020 at 19:23

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Just finished some cheese dogs and roasted sweet corn. 

smobgirl > Cash Rewards 05/25/2020 at 19:31

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I’ll take care of the leftovers!

I’m debating whether to pull an Alanis and order Chili’s or just pop a Trader Joe’s pot pie in the oven.

PatBateman > Cash Rewards 05/25/2020 at 19:38

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I practiced my Texas-style BBQ Cookoff competition boneless chicken thighs earlier today. Meticulously cleaned up, bite-though skin, used some basic seasoning for the base coat, and finished them off of some sugar-free honey BBQ sauce over pecan wood.

Not bad.

RPM esq. > Cash Rewards 05/25/2020 at 20:23

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I did grilled oysters and rack of lamb for my parents on Saturday, and elk burgers for myself yesterday. Tonight it’s rainy so  I might just order a pizza.

Cash Rewards > PowderHound 05/25/2020 at 20:33

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Just boil them on beer and onions first

Cash Rewards > PatBateman 05/25/2020 at 20:34

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That sounds great. I got some thighs in the fridge for tomorrow

Cash Rewards > Aremmes 05/25/2020 at 20:35

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Wow, I'm still in the "peppers, onion, or zucchini" stage of veggie grilling

Cash Rewards > smobgirl 05/25/2020 at 20:36

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Im sorry to inform you that there were much  fewer leftovers than imagined.

Cash Rewards > Verdog ~ manual Bro, Bro - HellHawk Equipped 05/25/2020 at 20:36

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Go nna have to try that

ttyymmnn > Cash Rewards 05/25/2020 at 20:47

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Burgers and potatoes tonight for dinner. Used two Webers. The smaller one for the potatoes, diced and seasoned, wrapped in foil, then cooked on the grill. Burgers on the larger Weber. Hell yeah. 

OPPOsaurus WRX > Cash Rewards 05/25/2020 at 20:54

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not grilling but did roast some meat.5.5 pounds, 7 hour s. looowwww and sloowwwwww

DipodomysDeserti > Cash Rewards 05/25/2020 at 21:14

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We grilled yesterday as today is my sister’s anniversary. My dad grilled up lamb with a baked spaghetti that he made using leftover sauce from sausage and peppers he made the night before. He made brats for the kiddos. My wife made garlic knots.

Cash Rewards > OPPOsaurus WRX 05/25/2020 at 21:15

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I bet that was amazing

Cash Rewards > ttyymmnn 05/25/2020 at 21:15

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I, too, have a collection of Webers. Glad I'm. It the only one.

DipodomysDeserti > PatBateman 05/25/2020 at 21:25

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My buddy took me to Kreuz Market in Lockhart last year.

That placed ruined BBQ for me. Ev eryone just do what Texas does, they’ve figured this shit out, people.

After extensive culinary research conducted in Texas, the Midwest and Germany, it’s clear that the only Germans who could cook moved to Texas.

ttyymmnn > Cash Rewards 05/25/2020 at 21:26

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Since getting the larger one, I rarely ever used the smaller, and was even thinking of getting rid of it. But since the potatoes take so much longer to cook, I figured I would make sense to use the smaller one, and then get the charcoal going in the chimney  for the larger while the potatoes were cooking.

Cash Rewards > ttyymmnn 05/25/2020 at 21:35

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That's a good plan

Cash Rewards > DipodomysDeserti 05/25/2020 at 21:39

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You’re killing me with sausage and peppers and  brats. Those are probably the only two things I miss through a dozen years of marriage with a Jewish wife. We don’t do kosher, but no pork. I don’t miss chops, and turkey bacon is passable, but real Italian sausage and real brats are not possible with other meats.

That said, the B eyond M eat sausages and brats are better than they ought to be, and better than any chicken substitute.

Verdog ~ manual Bro, Bro - HellHawk Equipped > smobgirl 05/25/2020 at 21:57

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Chili’s quesadilla explosion salad. 

DipodomysDeserti > Cash Rewards 05/25/2020 at 22:30

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I’ve taught in Orthodox Jewish schools for a long time, and have taught several kids from a Jewish-Italian family. Their grandmother on their mom’s side is Italian and converted. Dad’s side is Ashkenazi. I’ve been finding Jewish-Italian dishes for them to cook up over the years (the Roman Jews have some really good dishes, check out Carciofi Alla Romana).

The rabbi who runs one of the schools had an idea for me to teach a cooking class where I teach the kids how to make the dishes I make, but kosher. My wife is vegetarian, so I have a bit of experience adapting Italian dishes to not mix meat and dairy, which helps. Would love to teach that course.

I have an idea to start a food truck called the “Shabbos Goy”, where I make my dishes for the community on Saturdays. It’ll take some creative thinking to make it kosher, and in line with other laws, but I’m convinced the whole point of Judaism is to get people to think creatively (I once sat through a meeting where the difference between leggings and stockings were debated. Holy shit, don’t ever try to argue with a Jewish woman, not that I have to tell you that.)  

Turbineguy: Nom de Zoom > Cash Rewards 05/25/2020 at 22:58

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Didn’t grill today, instead busted out the fryer to make fried chicken. Now it goes away until Thanksgiving, and the smoker comes out. 

Akio Ohtori - RIP Oppo > DipodomysDeserti 05/25/2020 at 23:33

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I need this.

DipodomysDeserti > Akio Ohtori - RIP Oppo 05/25/2020 at 23:43

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We had some leftovers as we’re still quarantining my grandma and uncle, but my brother and I went in for some midnight snack.

MiniGTI - now with XJ6 > Cash Rewards 05/26/2020 at 00:15

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Grilled some burgers tonight. They were pretty good.

PatBateman > DipodomysDeserti 05/26/2020 at 09:46

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The German-style “smokehaus” is how Central Texas-style BBQ came to be, but with more beef and less pork (we use what we got). All the Lockhart, Texas joints (Kreuz, Smitty’s, Black’s, Chisholm Trail) will destroy everything else you held dear about grilled/smoked meats. It’s almost evil.

There is literally a two room shanty (including the “kitchen”) BBQ joint about two miles away from me. Looks like a large shed that you might store lawn equipment, with a gravel parking lot and chain link fence. It’s already had three exclusive articles in Texas Monthly about it in two years, and their food has graced the cover twice. The pitmaster/owner is a classically-trained chef that used to be Wolfgang Puck’s head executive chef.

We don’t f*ck around with our meat.

PatBateman > Cash Rewards 05/26/2020 at 09:48

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Do yourself a horrible disservice and look at the YouTube videos on how competition cookers prepare/season/smoke chicken thighs. You’ll never do them the same again.

Also, those ribs look great!

Cash Rewards > PatBateman 05/26/2020 at 15:19

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Thanks!

And you’re right, that was a horrible disservice. Oh. M y. God. That is a ton of work for chicken thighs. I get it, it's a competition and you get one bite. But damn. I usually go I direct, skin side up until 150 or so, then skin side down over direct heat to finish them off and crisp up the skin. I've never gotten the smoker going just for thighs. I should try it, though

PatBateman > Cash Rewards 05/26/2020 at 16:09

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I prepped and cooked 10 thighs, competition-style. The prep for the thighs took about an hour, and that was just to debone and scrape the fat off the skin. The injection needs some work. What I’ll probably do from now on is to focus on keeping the bone in, getting the skin just right, and getting the injections worth the work. I did it all mostly as practice to get my techniques better.

It’s also good to throw some sausage on the smoker if you don’t want to JUST do chicken (which I usually do). 225-250, pecan/oak (with hardwood charcoal added to keep the heat proper), clean smoke, 2-3 hours depending on a few factors. Not particularly “fun” , but you gotta put in the practice before you go into the game.

Cash Rewards > PatBateman 05/26/2020 at 16:34

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Usually if I get the smoker out it's a couple whole chickens or a brisket. I'm definitely thinking chicken thighs now. My family doesn't eat pork, and most turkey sausage comes fully cooked. If I could find some that doesn't, I'd be all for it

PatBateman > Cash Rewards 05/27/2020 at 06:48

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All beef sausage.

https://www.southsidemarket.com/product/original-fresh-sausage/

We have a supermarket chain called H-E-B here that has ground chicken sausage of differing flavors.  We like the chicken spinach feta sausage, and you can get it either fully cooked or raw.