My dirty little cooking secret????
Are we only allowed to have th one? Or make a list?
In this time of so many folks seekin refuge in virtual ways, I dang dang sure don't wanna crash th interwebs...
That never makes one popular, even on th bestest of days...
Last edited by Mr. Bones; March 31, 2020, 09:57 AM.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
I use "Bear Creek Soups" a lot. Using them as a base and adding extra vegetables, meat, and sometimes a little broth make some soups we like. We don't care for all their soups but their Potato, Wild Rice, Brocolli, and Clam Chowder are really good.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
This is a great topic, especially for the quick and dirty cooking that we sometimes have to do. Thanks, Dewesq55 , for starting it.
I just happened to buy a jar of that hot curry paste the last time I was in my fav Asian market. I've never used it before. Do you just follow the recipe on the side of the jar, or do you do some doctoring up? Knowing you through your posts here, I'm guessing it's the latter.
. . . I can give more details on this step of you want. Remove with a skimmer and drain in a bowl with 1 or 2 paper towels in the bottom and set aside. After the chicken is done, crush the crisp fried onions into the pot, mix, turn the heat to high, cover and cook for up to 5 minutes until the onion is fully incorporated and the sauce is considerably thicker. Give a final stir. Serve with basmati rice.
Wow, thank you so much, Dewesq55 , for going to all the trouble to post the recipe. Extra thanks to you for challenging the character limit of comments which made it even more time consuming. I will definitely try your recipe. It sounds delicious.
My pleasure. The crisp fried onion part seems complicated, and it can be tricky if you've never done it before, so feel free to direct message me if you want some more detail. I may even have instructions from an Indian cook book. I'll double check.
I use Prego in my lasagna and chicken parm. I love that stuff. My wife once made a homemade marinara that was fantastic but she didn't write the recipe down and can't remember how to recreate it, so we are back to Prego.
Huskee - If you subscibe to NY Times Cooking, search for "classic marinara sauce" on their site. The sauce there is quick, easy and delicious. If you make it, I use crushed tomatoes instead of the whole San Marzanos (it's easier and Barbara's mother won't eat the sauce if she sees any seeds in it). I also use BOTH the oregano and basil.
I use my electric deep fryer more often that my propane ones. I use quite a bit of frozen veg. My kids are my guinea pigs on new dishes. I use other people's tortillas (are you down with OPT, yeah you know me...) as often as I use home made. All the good photos are taken by my wife. Montreal steak and salmon magic are still used often. I buy bagged lettuce. My wife prefers brookshires brand sweet onion salsa over my fire roasted jalapeno salsa. I buy store bought breadcrumbs.
I too use Carroll Shelby's Chili Kit, my family loves it. I substitute it with rotel vs. the canned tomato sauce. And canned Bush's Chili beans. The rest I make myself, brisket, chuck roast or ground beef.
Glad to see I'm not the only one who uses Shelby's Chili kit. The chili I made recently, (with the black beans texastweeter loved so much) has been my base for years. But that batch had beef, pork, bacon, rotel, and the black beans. I've even won chili contests with it. Nothing serious, just school fundraisers and the like, generally in the HOT category. My "Fire & Brimstone" Chili, which I can't make when it's the 2 of us, or I'd eat it all alone. I have to heat mine up after she gets hers.
Sometimes, when throwing together a roast in the slow cooker, I will forego worrying about the seasoning and use store bought chicken stock and a jar of decent store bought spaghetti sauce. 1/2 and 1/2 of each for the seasoned liquid and it also makes for a nice sauce in the end. Even when doing this, I still salt/pepper the roast and sear the outside. If I don't have time for the sear then I don't have roast.
Weber Genesis S330 with GrillGrates
Weber Summit Kamado E6
Weber Performer with SnS, DnG and Pit Viper mod
Weber 26" kettle with SnS, DnG and Pit Viper mod
Traeger Flatrock Griddle
PKGO
Fireboard (2)
Thermoworks Smoke
Thermoworks MK4 (2)
Themoworks Thermapen ONE
Before our local supermarket moved across town, I used to get them once in a while on the way home if I was coming back from the City too late to make dinner. But they are not worth driving across town and back "on my way home." I haven't bought one in quite a while.
They've gotten smaller over the years. They're practically fetal-sized chickens at the grocery where I shop. As you say, Dewesq55 , not worth the trip. Technically speaking, I guess a chicken fetus is an egg, but you get my drift.
fzxdoc
Dang straight K
I despise those chickens. The few times i said
"That smells good" or "I’ll just be lazy" or "I’m starving" I’m always disappointed. The over seasoned soft skin is amazing but the chicken sucks. Small, dry at the breast and rare and Untrimmed at the legs.
Last edited by HouseHomey; April 8, 2020, 05:29 PM.
@kflowers Sams Club has gallon jugs of the stuff! I mostly use it as a base for jerky, but as long as you don't over marinate it's great on everything else too!
I made boneless skinless chicken breasts marinated in Dale's over the weekend. My favorite thing to soak in Dales before cooking is pork chops. I think its my favorite way to season pork chops in fact.
I am going to have to get some. I kind of migrated to just using Worcestershire, but I used to mix them. I used to mix everything with Dales - beer, bourbon, mustard. I think that was when I was drinking a little more, come to think of it.
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Never made a stock in my life. I use Swanson low sodium stock in those big boxes - I always have several boxes handy. If we get down to one box I panic
The funny thing is when I roast a chicken or make some bone in beef, I save and freeze the carcasses and bones for stock. Then when I need the freezer space, I throw it out.
Right but... why? I get that is what you do, but I don't get WHY. You literally just have to dump the stock fixings in a pit and add water. If that's too much for you, just toss them initially and don't waste the space in the first place. But from a guy who spends all the effort it takes to smoke good food, it mystifies me that putting bones in a pot with water is too much effort.
I often start my chili from a kit, too, but I start with Wick Fowler’s. It comes with the ground chile, cumin, etc all separate, and it is an easy way to get the basic proportions right. I never stop there, but sometimes I do start there.
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