tonights menu....

[hobo]

i jizzed

[sealice aka lone ranger]

Garlic and rosemary sourdough bread.

Garlic and rosemary sourdough bread hollowed out.

Ribeye steak.

[sealice aka lone ranger]

Horseradish aoli.




Bacon.

Emmentaler Swiss Cheese.




Portobello, oyster, and shitake mushrooms sauteed in bacon fat and butter, with onions, shallots, and garlic.

After the first layer I added another steak and repeated the whole layering process. Each sandwich has two ribeyes in them.

[sealice aka lone ranger]

[sealice aka lone ranger]

[OG Mike D]

Whoa!

[SkimNate]

frack that looks good sealice

[OG Mike D]

Jared a batch of my famous Beer Jalapeno BBQ Sauce

Attachment 5406

[penguinofsleep]

all that for a sandwich... hence why it looks superior to any sandwich ive ever made.

[beachbum]

OG MIKE we need to talk smoking.

Ive been grillin on my SS 4-burner grill for the past several years and Im ready to step up to the big leagues. Electric, propane, charcoal...so many styles and sizes of each. What is your Brinkman?

Ive research several smoking forums and got am idea of what I want...needs to me a smaller unit like yours (as it has to fit on my 5'x10' apartment balcony), cheap (likely under $200), and I might go for easier (so likely electric or propane)...I like the idea of watching it and adding chips, but I am hearing a lot about electric and propane over charcoal.

[OG Mike D]

Well you have options. I use to use a natural gas smoker that was attached to the bottom of my grill; it certainly worked and got me into it but as I got better I needed to step up my game, all the real pit masters use charcoal. Charcoal smokers are the cheapest too! Mine was only $40! But the one I use also eats through alot of charcoal to keep the temp where it needs to be. The electric ones all you have to do it set the temp and walk away which is nice in its own way. If you're a novice I don't think you could go wrong with anything, the more you do it you might want the challenge of charcoal like me (it dose make the meat taste better). I would only recomend to make sure you get a smoker that has a thermometer on it, or one that you could add a thermometer too somehow. PM me if you need anymore advise or recipes! I think I might do a rack of ribs today!

[OG Mike D]

Bump!

Going to cook some chicken parm tonight.

[sealice aka lone ranger]

I'll add descriptions when I'm not feeling lazy.

[waddsworth]

Foccaccia?

[sealice aka lone ranger]

Aye

[waddsworth]

Sick. Looks killer.

[OG Mike D]

Smoked Whole Chickens

Attachment 5931 Attachment 5935 Attachment 5932 Attachment 5933 Attachment 5934

[sealice aka lone ranger]

beachbum was asking for a recipe for the shooter sandwich so I wrote him up something, figured I would post it here too for anyone interested-

Ok so the most important thing is obvious the bread.

Since this is a heavier version of the original I opted for the sourdough since it has a bit more structural integrity, plus the sour bread was a good contrast with the rich ingredients. Rosemary is also a great pair with red meats.

I picked this bread up at whole foods, if you don't have a whole foods try a local baker. Fall back is Publix. If they don't have any on display ask the baker if they can make you a bread bowl. If they oblige push your luck and see if you can get it sour with rosemary. Blow job for the baker if he complies is optional.

Cut the top like a pumpkin so the lid does not slip in. Hollow out the bread, make sure to leave a buffer in though so the bread does not rip during pressing.

I bought the horseradish aoli at Publix, but I have made it before and this is what I used-

2 egg yolks
1 tbsp. white wine vinegar
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. white pepper
2/3 c. peanut oil
1/3 c. olive oil
3 tbsp. prepared white grated horseradish, or to taste
3 garlic cloves, minced or to taste
In food processor or mixer bowl place yolks, vinegar, sugar, salt and pepper. Mix lightly. Combine oils and add drop by drop to yolk mixture. As sauce thickens, oil can be added in a very thin trickle. (Avoid adding too much oil at one time, or eggs and oil will not blend.) Add horseradish and garlic to taste. Chill before serving. Can be prepared 1 week ahead.


The Emmentaler Swiss Cheese is just a particular style I like.

I opted for an all natural bacon, super thick cut. I'm a fan of cooking the bacon in the oven. If you're not familiar with that method make sure your oven is cold, put bacon in a broil sheet on top of a sheet pan (to allow for the fat to drain) and set oven to 300. Put the bacon in cold and allow it to warm with the oven, this get the fat to render perfectly.

Here is the fungus mix. Any big supermarket (I used Publix) will have those clear boxes of mushrooms by the herb section in the produce section. I got a super mix of portobello, oyster, and shitake mushrooms.

Get a sautee pan and take the fat that rendered off the bacon. Heat the pan then add minced shallots, onions, then garlic. Once it sweats a bit add the diced up mushrooms, finish with a splash of white wine then let reduce. Bacon fat. frack yes.

Ribeyes. I used ribeyes because I made this for Fathers Day and went all out. You can use whatever cut you want, just make sure the meat isn't too lean. Keep in mind I made two of these "sandwiches" so I bought four steaks- 2 per sandwich. Pound those guys out, sea salt, fresh cracked pepper, grill.


Assemble this bad bitch in the order I did-

Steak
Sauce
Bacon
Cheese
Mix
Steak
Sauce
Bacon
Cheese
Mix


After all is said and done wrap these nasty hoes in parchment paper. Make like an "x" with two long sheets and fold over, then wrap the whole damn thing in copious amounts of foil.

Now I'm a bit of a worry bitch so I only pressed this for ~2 Hrs. This nigga don't want no E. Coli or nundat.

After a good smashing return said bad bitches to the oven and warm it.

Serve it

With beer.

[OG Mike D]

Just won a Fire Department Chili CookOff for the second year in a row!!! My Sweet Heat Hickory Smoked Brisket Chili recipe is a winner!!!!!

[irollgen4s]

holy frack sealice make me food

[penguinofsleep]

Just won a Fire Department Chili CookOff for the second year in a row!!! My Sweet Heat Hickory Smoked Brisket Chili recipe is a winner!!!!!

Congrats. I've won a few minor (as in like 4-8 entries) chili cookoffs myself although i always felt like the 2nd or 3rd place guys was better than mine every time... I like judging a lot more though Care to share your recipe?

Sealice - I made your sandwich with a few variations. good times were had.

1000th post!!!!!!!!!!!!!!!!

[penguinofsleep]

just remembered - sealice do you have any interesting pizza recipes? pizza = kryptonite for me.

ie had one with grapes (like fresh grapes got put on and then baked), cremini mushrooms, feta cheese, olive oil, and like 2 other things. sounded weird, but then it was good. also had one with potatoes, brocoli, and other random stuff that was good too (some different kind of sauce too).

lastly, do you have a good herb/spice mixture for various types of indian food (can be something common like chicken tikka masala). like i think mine isn't bad, but it always feels like my curries and sauces are just ever so slightly off.

[waddsworth]

I've been on a Pad Thai kick lately. I usually make it with shrimp, but for this one I decided to try chicken. Probably won't do that again.

[Derek Makekau]

do you make your pad thai sauce from scratch, wadds? my gf has been making a pretty tasty pad thai but i'm curious as to what you put in yours (across the board, not just the sauce).

[waddsworth]

For the sauce I use:

2 tbs sugar*
2 tbs tamarind paste
1.5 tbs fish sauce
.5 tsp chilli pepper

*You can swap 1 tbs Splenda for the sugar to cut some calories

I usually make this first in a little pan (very little, like a single egg pan ~4"), heat it, and let sit on the side. Some recipes I've seen direct you to add the sauce ingredients directly to the wok, but I find life is much easier with the sauce pre-mixed and pre-heated.

Everything else (in order I add to wok):

1 tbl oil (I prefer peanut oil)
3 cloves minced garlic
1 or 2 finely chopped shallots
Par cooked rice noodles (I've found brown rice noodles work just as well and shave a few calories)
*Pre-made pad thai sauce
1 egg (when doubling recipe I'll do 2 egg whites with 1 whole egg)
1/4-1/2 lb shrimp
2-3 cups mung bean sprouts
1 cup chopped green onions

After plating I top with crushed peanuts and serve with a wedge or two of lime.

I added some Chinese cabbage and cubed tofu the last time (both go in the wok in the beginning) and that came out pretty good. I always keep a cup of water and a shot glass of oil handy to be able to add to the wok if needed. I've probably made this four times now and am still tweaking my technique. It always tastes great, but I'd like to get to a point where my wok doesn't need to be cleaned when finished.

[sealice aka lone ranger]

just remembered - sealice do you have any interesting pizza recipes? pizza = kryptonite for me.

ie had one with grapes (like fresh grapes got put on and then baked), cremini mushrooms, feta cheese, olive oil, and like 2 other things. sounded weird, but then it was good. also had one with potatoes, brocoli, and other random stuff that was good too (some different kind of sauce too).

lastly, do you have a good herb/spice mixture for various types of indian food (can be something common like chicken tikka masala). like i think mine isn't bad, but it always feels like my curries and sauces are just ever so slightly off.

I recently made a flatbread pizza that had carmalized pears, walnuts, gruyere cheese, gorgonzola cheese, and bacon. I can make up a recipe and send it to you if that's what you're talking about. I don't call those pizza though, just flatbreads. I guess that's my elitism showing.

I'm no where near qualified to talk about Indian food. My suggestion is to find an Indian grocery or "spice shop" and talk to someone that works there. That's what I do whenever I'm in the mood for Indian food.

PS funny you mentioned curry, I just ate curry chicken, black beans and rice, and fried plantains from this epic Caribbean restaurant

[penguinofsleep]

every indian person i have asked has given me different answers from the next guy but ill try asking a guy at a "spice shop". ive followed the advice of various indians for the most part and got things pretty close (ie good enough that people happily eat it and get seconds, etc) but i guess the best analogy right now is like eating good mexican food in like utah, iowa, or vermont. may be good, but not as good as san diego, la, or the like.

[penguinofsleep]

thanksgiving bump.

ive been put in charge of cooking this year. wanted to change things up a bit while still having thanksgiving. we elected to not have turkey/stuffing this year: rib eye round, mashed potatoes, seafood stuffed mushrooms, baked broccoli (b/c i can), baked cabbage casserole w/ crab inside (way better than it sounds), bacon corncake, some other stuff. id be really happy if there was some surprise turkey though. everything im making has a small twist on it.

[sealice aka lone ranger]

New York Strip, just sea salt and fresh cracked pepper.

Snow crab steamed in Sierra Nevada Pale Ale, butter, garlic, and old bay seasoning.

Twice baked potato with English cheddar cheese and bacon.

Greek style shrimp. Cooked in butter, olive oil, garlic, shallots, fresh rosemary, and oregano.

[sealice aka lone ranger]

Prime rib. Cooked on charcoal, just sea salt and fresh cracked pepper.

Chimichurri on top of the steak. Finely chopped parsley, olive oil, red wine vinegar, red onions, garlic, oregano, and lemon juice.

Shramp. Quickly pan seared with cilantro and lime.

Homemade spinach and ricotta ravioli.

[OG Mike D]

That's what I'm talking about! Looks delicious!

[beachbum]

Havent posted in a while. All those that are friends with my on facebook probably know all I post is food I cook and beer I drink. Heres some of the latest.

Bacon wrapped dove teriyaki- Teriyaki done the traditional Japanese japanese way (saki, mirin, soy sauce, sugar). Marinaded in the teriyaki then reduced to a glaze and brushed on the birds. With jasmine rice and shiracha.


Atomic Buffalo Turds (ABTs)- smoked them on my propane grill. ABTs are a canoed jalopeno, filled with cream cheese mix (cream cheese, shredded cheddar, finely chopped green onions, garlic, black pepper, and worchestershire), topped with a Lil Smokie cocktail sauce, and wrapped in bacon. Great potluck or tailgate food.


Top sirloin, grilled asparagus, and baby golden potatoes. Most consider top sirloin a cheaper cut, but I eat a lot of it. Of course it doesnt beat NY Strip, porterhouse, ribeye...but I only buy those when on sale.

[beachbum]

Chicken tender BLT- real simple, real good.


Cheddar bacon onion pierogies (dough filled with potatoes and other mixins) and golabki (ground meat and rice mix wrapped in cabbage). Good polish food


Forgot the exact details of this one...some sauce we reduced to put over the pork chop, with haricot verts and some mix of herb seasoned apples and pearl onions.

[sealice aka lone ranger]

Speaking of Polish food, wait till my next post Geoff. I made Bigos. Still cooking actually. Has a couple more hours.

[beachbum]

Also- bout to get into smoking this coming year. My pops just ordered me a smoker and some accessories. Real stoked on this. Sick of half assing smokes on my propane grill. Pork butts, whole chickens, and st louis/baby back ribs here I come!