My dirty secret? I don't know how to cook. I just do stuff and correct my mistakes.
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What's Your Dirty Little Cooking Secret?
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Club Member
- Mar 2015
- 668
- Orange County CA
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Lone Star Grillz 20x36 offset
Weber 26" kettle
PK Classic
Weber Genesis gas grill
Lodge Sportsman Grill
Weber Smokey Joe Silver
Smoke Hollow 44 gas smoker
Cheapo Brinkmann charcoal smoker with DIY propane conversion
Secret 1 (not really very secret) - I drink when I cook, so I have no idea what's actually happening. It's possible I've never cooked anything and my family just ordered takeout and told me I cooked it.
Secret 2: Kirkland Organic No-Salt Seasoning. I use it in everything, and it's really versatile. Provides some underlying layers of flavor for whatever you put over it - like primer under paint.
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I really like using these two spices. Not so much for smoking, but on the grill, oven and skillet they are really good. What I like most about both, other than their flavors, is they only have 60mg of sodium per 1/4 tsp. So, a pretty good amount can be used without over-salting your food.
My other secret is my bread maker in the background. I have been using one brand, or another for just about 30 years to crank out all kind of dough's for just about anything made with dough.
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My wife and I were given a bread machine at our wedding way back, and I was nervous that you coudl just add the dry and wet ingredients and it does everythign else. I was blown away when it actually worked, and worked well! My wife is gluten free due to celiac, so when it finally broke w never replaced it. I don't eat much bread anyway.
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Club Member
- Jul 2019
- 621
- Boston/South County Rhode Island
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Name: Scott, Chemical Engineer
Equipment:
Weber Genesis
Weber Spirit Special Addition, with Griddle and Grillgrates (just got)
Thermoworks Smoke (2)
Thermoworks Thermapen (2)
Thermoworks IR (1)
Maverick IR (1)
Penzey's Spice rack with loads of spices
Hobbies:
Cooking, wine, guitar, golf, beach, board games, travel, herb gardening
Want to get into BBQ and Smoking.
We save any and all chicken bones to make stock, including stuff we just ate. It’s boiled, so it is sanitary!
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Our chest freezer is always filled with what my wife calls "garbage" - carcasses, shrimp shells, onion shavings, etc ALL for making homemade stock, which is an absolute game changer for certain dishes. In a couple of days I will be making chicken noodle soup and with the homemade stock it will be fantastic.
- 2 likes
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Charter Member
- Oct 2014
- 2814
- Winnipeg Manitoba Canada
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Cookers:
Broil King XL
Broil King Smoke
Weber Kettle 26
Grilla Pellet smoker
Capital 40 natural gas
Napoleon Pro 22 kettle
Thermometer:
Maverick 733
Thermapen (ok..4 thermapens)
Thermo works DOT (or two)
Fireboard (probably my favourite)
Thermworks Smoke (or two)
Accessories:
SnS (original, plus and XL)
DnG pans, 6 or 7 of these
Vortex
Grillgrates
and, maybe some other toys as well
Family likes scalloped potatoes served with ham. Wife likes made from scratch but the family prefers the ones from a box. Gotta admit it can be hard to compete with the stuff in the box.
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I really don't mind Bush's baked beans. I use liquid smoke in some of my BBQ sauces. Like Huskee I also don't sweat temperature fluctuations. I'll sometimes use onion powder if I'm feeling too lazy to chop an onion.
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Moderator
- Nov 2014
- 13626
- Land of Tonka
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
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Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
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Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
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Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
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Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
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Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
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Next Major Purchase
Lone Star Grillz 24 X 48 Offset
I cheat to amp up flavor. I usually add ac'cent to my rubs just to boost it up a bit. I also add butter to pulled pork after I have pulled it. Get over it.
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Use Saco Buttermilk powder vs buttermilk, because we are always out of buttermilk when we want to make something, and of course, sold out in stores only when we need it.
failing that will mix 50/50 sour cream and milk instead.
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I just learned in the latest issue of Southern Living that buttermilk freezes just fine. So when I finished with the chicken and biscuits that I had I bought the most recent half gallon of buttermilk for, I poured the remainder into small jars (next time I'll use bags to freeze flat) in 1 cup portions and froze it. Now I'll always have buttermilk on hand. Apparently you have to whisk it after it thaws to get it back to its usual consistency.
KathrynLast edited by fzxdoc; April 14, 2020, 05:53 AM.
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Club Member
- Mar 2016
- 1762
- North Central Iowa & the Iowa Great Lakes
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Bronco Pro Barrel Smoker
PBC
Pit Boss 757GD Griddle (2)
Blaz'n Grill Works Grid Iron
Weber Genesis E-310
Original Original Grilla
Smokey Joe® Charcoal Grill 14"
Fireboard 1
Thermoworks ThermoPop
Thermoworks Thermapen Mk4
Thermoworks Smoke Thermometer with gateway
2 iGrillminis - from before they were Weber.
I've already commented on other posts that I take some of the same shortcuts. Here's my worst secret. I see all the posts of burgers, made from fresh ground Wagyu roasts etc. I've been making burgers for our lunch the last couple of days, but you haven't seen any pictures, because this is what I've been slapping on the IR cooker, still frozen, for a fast meal.
Their version of plain Angus beef aren't bad either, but with the cheese and bacon, they come out really juicy.
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Homemade Pickles:
I buy the 1/2 gal Mt Olive whole Dill pickles ($4 at my local Rural King)
Dump the juice in a pan and bring to just shy of a boil while stirring in 2 lbs sugar (don't boil)
While the juice is coming up slice the pickles into spears
I also get the the Mt Olive Sliced Jalapenos
Layer the pickle spears back into the jar by the large handful with 4-6 jalapeno slices in between each handful, no jalapeno juice
Pour the juice back in and keep refrigerated, they are ready to eat in 3 to 7 days depending on how long you can wait
They turn out crisp and sweet with a kiss of heat on the back end. Best pickles I have ever been able to find and no tilling, planting, weeding, well you get the picture.
I got this from a friend who is one of the genuinely great people you will meet in a lifetime.
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I will have to think a bit, I am sure I have a bunch of them, I just cant think of them. However, I use the Microplane to mince my garlic, instead of using a knife. I only use the knife to crush it a bit to get the outer cover off of it. I buy brats, I do not make my own. I learned I like cans of San Marzano whole tomatoes, will likely never can anymore tomatoes again. I love to every now and then have McDonald 1/4 lb double with cheese and fries.Last edited by Richard Chrz; April 8, 2020, 12:57 PM.
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