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What's cookin?

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ThePAMan

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Re: What's cookin?
« Reply #1350 on: May 07, 2023, 09:14:10 PM »
Quote from: Mn on May 07, 2023, 08:57:53 PM
Are you grilling, or using the slow cooker ?
I thought I'd use a George Foreman Grill.

Grilling....
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Custard

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Re: What's cookin?
« Reply #1351 on: May 07, 2023, 10:28:19 PM »
Quote from: Mn on May 07, 2023, 08:57:53 PM
Are you grilling, or using the slow cooker ?

I giggled
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Custard

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Re: What's cookin?
« Reply #1352 on: May 07, 2023, 10:30:44 PM »
There are a ton of good ways to marinate the meat and veggies but the key is to cook the veggies and meats on separate skewers or else you’ll overcook the fuck out of the meat trying to get the veggies to be anything but almost raw
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illiniray

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Re: What's cookin?
« Reply #1353 on: May 07, 2023, 10:34:48 PM »
Quote from: ThePAMan on May 07, 2023, 09:14:10 PM
I thought I'd use a George Foreman Grill.

Grilling....

What flavor are you looking for? Greek and Teriyaki are old standbys.

Salt and pepper the meat. 

For Greek marinade, start with lemon juice and olive oil. Add some basil, oregano, thyme, garlic, paprika. For a middle eastern accent, step up the garlic and pepper, and try adding some cumin, cayenne, & cinnamon.

For the latter, Kikkoman Teriyaki sauce can suffice or be adjusted, such as made thicker,  sweeter, saltier,  or more sour. For a Korean accent, add garlic and hot red pepper.
« Last Edit: May 07, 2023, 10:42:58 PM by illiniray »
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Custard

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Re: What's cookin?
« Reply #1354 on: May 07, 2023, 11:50:50 PM »
To add to nichi, I love Kikkoman teriyaki on its own but a lot of people think it’s too pungent. Definitely recommend mixing it with some dark brown sugar or corn syrup or molasses and some pineapple juice. Most store brand or Americanized looking Teriyaki bottled sauces will usually have the ton of extra sugar already added to it.

Bachan’s Japanese BBQ Sauce should definitely be in the mix here. The Yuzu version, probably. Although the leftover sauce won’t be as useful later on as if you used the original. Unless you’re really into Yuzu, I suppose.
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KarensBackLastTime

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Re: What's cookin?
« Reply #1355 on: May 07, 2023, 11:54:55 PM »
Quote from: ThePAMan on May 07, 2023, 09:14:10 PM
I thought I'd use a George Foreman Grill.

Grilling....

Don't forget we have air fryers now too

Someone tonight sent me some really good meat recipes

Unfortunately since I had COVID I have to refrain from red meat. I love prime rib. So I just eat chicken, tilapia, and shrimp (pink) for a treat.

I just buy the refrigerated horseradish sauce to mix with ketchup for a super hot cocktail sauce.

And shove a few beets down my throat in between bites to make it really healthy.

I think I asked before but does anyone make Cajun boils? It's currently my favorite type of restaurant when I want a treat and there is a 40%off UberEATS code.
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KarensBackLastTime

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Re: What's cookin?
« Reply #1356 on: May 07, 2023, 11:58:05 PM »
Quote from: Custard on May 07, 2023, 11:50:50 PM
To add to nichi, I love Kikkoman teriyaki on its own but a lot of people think it’s too pungent. Definitely recommend mixing it with some dark brown sugar or corn syrup or molasses and some pineapple juice. Most store brand or Americanized looking Teriyaki bottled sauces will usually have the ton of extra sugar already added to it.

Bachan’s Japanese BBQ Sauce should definitely be in the mix here. The Yuzu version, probably. Although the leftover sauce won’t be as useful later on as if you used the original. Unless you’re really into Yuzu, I suppose.

There is a salad dressing that for cooking is better than any of them. During COVID quarantine I only ate chicken so I wouldn't become a whale. The brand is MAKOTO. It is sold by the lettuce. They have a few flavors now but original is the best. I'll chop chicken or (use to) beef and then use it as a dipping sauce after cooking the meat in it.

You will forget you aren't at Benihanna or another Japanese steakhouse.
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No one in Mn

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Re: What's cookin?
« Reply #1357 on: May 08, 2023, 09:37:43 AM »
Season the cows with salt and pepper and whatever.
Brine and season the yardbirds so they don't get in a barnyard fight with the cows.
Season the veggies with whatever.

Or marinate only the yardbirds.
https://www.smokingmeatforums.com/threads/fireman%E2%80%99s-chicken-thighs-and-veggie-kabobs.321205/

And/or if you want to season the cows ..
https://www.smokingmeatforums.com/threads/sirloin-tip-shish-kabobs.253272/
« Last Edit: May 08, 2023, 09:40:38 AM by Mn »
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ThePAMan

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Re: What's cookin?
« Reply #1358 on: May 25, 2023, 12:10:50 PM »
Anyone have a Philly Cheesesteak recipe (that I have not seen online yet)?
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No one in Mn

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Re: What's cookin?
« Reply #1359 on: May 25, 2023, 12:31:16 PM »
Quote from: ThePAMan on May 25, 2023, 12:10:50 PM
Anyone have a Philly Cheesesteak recipe (that I have not seen online yet)?
I assume you haven't seen this. Google chip steak. I'd never heard of it.

https://www.smokingmeatforums.com/threads/overdue-philly-cheesesteaks.308563/

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ThePAMan

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Re: What's cookin?
« Reply #1360 on: May 25, 2023, 12:52:56 PM »
Quote from: Mn on May 25, 2023, 12:31:16 PM
I assume you haven't seen this. Google chip steak. I'd never heard of it.

https://www.smokingmeatforums.com/threads/overdue-philly-cheesesteaks.308563/

I had not.

Have a pack of what Tony's calls "charcoal steaks" which are almost paper thin cuts. Takes not even a minute to cook them. ThePassiveSon wanted me to make cheesesteaks out of it.

From what I have seen, looks like you cook your onion (and maybe some green pepper). Then put the steak (salt and pepper and maybe some garlic powder) and the cheese (provolone, Cheez Whiz or American) in the pan over the steak. Seems too easy.

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No one in Mn

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Re: What's cookin?
« Reply #1361 on: May 25, 2023, 02:18:58 PM »
Quote from: ThePAMan on May 25, 2023, 12:52:56 PM
I had not.

Have a pack of what Tony's calls "charcoal steaks" which are almost paper thin cuts. Takes not even a minute to cook them. ThePassiveSon wanted me to make cheesesteaks out of it.

From what I have seen, looks like you cook your onion (and maybe some green pepper). Then put the steak (salt and pepper and maybe some garlic powder) and the cheese (provolone, Cheez Whiz or American) in the pan over the steak. Seems too easy.


"Teach a man to fish, and you feed him for a lifetime.”

Teach a PassiveSon to goggle and he can feed himself.  :D
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ThePAMan

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Re: What's cookin?
« Reply #1362 on: May 25, 2023, 03:21:23 PM »
Quote from: Mn on May 25, 2023, 02:18:58 PM
"Teach a man to fish, and you feed him for a lifetime.”

Teach a PassiveSon to goggle and he can feed himself.  :D

Yeah, well, he is going to have to figure it all out probably after I am gone.
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KarensBackLastTime

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Re: What's cookin?
« Reply #1363 on: May 27, 2023, 12:39:19 AM »
Just made french onion soup

Have a recipe I want to take to a Heat/Panther (Miami sport party)

Called sausage stars, they are soooooo good. A healthy version is...

-Get low fat spicy shredded turkey "sausage), cook it and mix in some ranch

-Get cupcake pan and put in won ton wraps, usually with tofu by lettuce

-Put in the sausage, sprinkle mild cheddar on top

-Cook in oven
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ThePAMan

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Re: What's cookin?
« Reply #1364 on: May 27, 2023, 09:26:04 AM »
Quote from: KarensBackLastTime on May 27, 2023, 12:39:19 AM
Just made french onion soup

Have a recipe I want to take to a Heat/Panther (Miami sport party)

Called sausage stars, they are soooooo good. A healthy version is...

-Get low fat spicy shredded turkey "sausage), cook it and mix in some ranch

-Get cupcake pan and put in won ton wraps, usually with tofu by lettuce

-Put in the sausage, sprinkle mild cheddar on top

-Cook in oven

What temp and how long?
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