* *

User

Welcome, Guest. Please login or register.

July 13, 2026, 09:45:10 PM

Login with username, password and session length

Recent

Stats

Members
  • Total Members: 142
  • Latest: Hal9000
Stats
  • Total Posts: 181362
  • Total Topics: 1501
  • Online Today: 285
  • Online Ever: 8243
  • (July 10, 2026, 02:18:36 PM)
Users Online
Users: 0
Guests: 99
Total: 99

« previous next »
Pages: 1 ... 38 39 [40] 41 42 ... 115   Go Down

What's cookin?

  • 1716 Replies
  • 248041 Views

0 Members and 2 Guests are viewing this topic.

*

No one in Mn

  • *****
  • 12834
  • +179/-2646
    • View Profile
Re: What's cookin?
« Reply #585 on: September 21, 2021, 06:33:24 AM »
I'm guessing the chickens were better than the game.
Logged
Still hiding behind innuendo and practicing the art of ommision.
*

Custard

  • *****
  • 12460
  • +238/-3016
    • View Profile
Re: What's cookin?
« Reply #586 on: September 21, 2021, 08:12:21 AM »
Quote from: fucking on September 21, 2021, 06:25:33 AM
Deboning seems like a lot of time & effort. And then your handles are gone.

I don’t know how they debone them, but boneless chicken thighs make a great sandwich.
Logged
Poster Boy for White Male Indifference

AOTC on basically everything measurable

“Custard, you were RIGHT!” -Tempo
*

Custard

  • *****
  • 12460
  • +238/-3016
    • View Profile
Re: What's cookin?
« Reply #587 on: September 21, 2021, 08:13:14 AM »
Quote from: Mn on September 21, 2021, 06:33:24 AM
I'm guessing the chickens were better than the game.

Much better. Unfortunately the guys left me no leftovers. 
Logged
Poster Boy for White Male Indifference

AOTC on basically everything measurable

“Custard, you were RIGHT!” -Tempo
*

fucking

  • *****
  • 3174
  • +223/-1146
  • Who Doesn't?
    • View Profile
Re: What's cookin?
« Reply #588 on: September 21, 2021, 08:20:15 AM »
Left me no overs?
Logged
*

ThePAMan

  • *****
  • 32272
  • +613/-2461
  • Because "PussyMan" and "PenisMan" were trademarked
    • View Profile
Re: What's cookin?
« Reply #589 on: October 08, 2021, 05:37:52 PM »
Logged
Mark Carman: "The Whitlock!...Caleb Williams failed Wayne Whitlock." Been told I need to take my dick out my mouth so maybe I "wont [sic] sound like such a fucking faggot all the time[.]"

Tempo: "PAMan is a pot stirrer and agent provocateur"
*

Judge Judy

  • *****
  • 11939
  • +120/-1815
    • View Profile
Re: What's cookin?
« Reply #590 on: October 08, 2021, 06:49:05 PM »
Logged
Because FOX News told me so…

HQ2 Cesspool March Madness champion 🏆
*

Custard

  • *****
  • 12460
  • +238/-3016
    • View Profile
Re: What's cookin?
« Reply #591 on: October 10, 2021, 10:26:58 PM »
Sous vide ribeye at 129 for 3 hours. Used my charcoal chimney to sear it and threw a few hickory chips on it before I put the steak on. Worked beautifully. Pure buttery goodness.

Logged
Poster Boy for White Male Indifference

AOTC on basically everything measurable

“Custard, you were RIGHT!” -Tempo
*

No one in Mn

  • *****
  • 12834
  • +179/-2646
    • View Profile
Re: What's cookin?
« Reply #592 on: October 11, 2021, 05:59:50 AM »
Well done.
That, and a couple of eggs, for breakfast sure sounds better than a bowl of cereal.
Logged
Still hiding behind innuendo and practicing the art of ommision.
*

Custard

  • *****
  • 12460
  • +238/-3016
    • View Profile
Re: What's cookin?
« Reply #593 on: October 11, 2021, 09:50:48 AM »
I did have some left over, and that sounds like a great use for it actually. Or tacos. I’d never used by chimney to sear before but had the idea last night while it was sitting in my mini kettle burning. I thought why don’t I just put the cooking grate on top of the chimney and use that ultra concentrated heat?

It worked pretty great except it’s so hot you gotta keep flipping the steak because if you leave it long enough the bottom will burst into flames as the fat renders. Next time I do this I’ll use less charcoal.
Logged
Poster Boy for White Male Indifference

AOTC on basically everything measurable

“Custard, you were RIGHT!” -Tempo
*

ILLove1997

  • *****
  • 6446
  • +80/-2021
    • View Profile
Re: What's cookin?
« Reply #594 on: October 11, 2021, 10:46:03 AM »
Quote from: Custard on October 10, 2021, 10:26:58 PM
Sous vide ribeye at 129 for 3 hours. Used my charcoal chimney to sear it and threw a few hickory chips on it before I put the steak on. Worked beautifully. Pure buttery goodness.



damn that looks like the coffee crusted ribeye I make once in a great while

that looks delicious!
Logged
----------------------------------------------------
Inaugural Official HQ2 Tempo AOTC Award Winner
2025 - Pot stirrer of the year
*

No one in Mn

  • *****
  • 12834
  • +179/-2646
    • View Profile
Re: What's cookin?
« Reply #595 on: October 11, 2021, 09:19:35 PM »
Quote from: Custard on October 11, 2021, 09:50:48 AM
I did have some left over, and that sounds like a great use for it actually. Or tacos. I’d never used by chimney to sear before but had the idea last night while it was sitting in my mini kettle burning. I thought why don’t I just put the cooking grate on top of the chimney and use that ultra concentrated heat?

It worked pretty great except it’s so hot you gotta keep flipping the steak because if you leave it long enough the bottom will burst into flames as the fat renders. Next time I do this I’ll use less charcoal.
Looks to me like you nailed it.
I skipped the cereal. Went with bacon, eggs and grits.
Logged
Still hiding behind innuendo and practicing the art of ommision.
*

ThePAMan

  • *****
  • 32272
  • +613/-2461
  • Because "PussyMan" and "PenisMan" were trademarked
    • View Profile
Re: What's cookin?
« Reply #596 on: November 06, 2021, 10:28:42 AM »
Any gas grill turkey breast tips? Have the wood chips and the smoke box.
Logged
Mark Carman: "The Whitlock!...Caleb Williams failed Wayne Whitlock." Been told I need to take my dick out my mouth so maybe I "wont [sic] sound like such a fucking faggot all the time[.]"

Tempo: "PAMan is a pot stirrer and agent provocateur"
*

No one in Mn

  • *****
  • 12834
  • +179/-2646
    • View Profile
Re: What's cookin?
« Reply #597 on: November 06, 2021, 10:53:59 AM »
Quote from: ThePAMan on November 06, 2021, 10:28:42 AM
Any gas grill turkey breast tips? Have the wood chips and the smoke box.
I go to Custard and this website for guidance...
https://www.smokingmeatforums.com/threads/how-i-smoke-turkey-breast.174169/

Logged
Still hiding behind innuendo and practicing the art of ommision.
*

ThePAMan

  • *****
  • 32272
  • +613/-2461
  • Because "PussyMan" and "PenisMan" were trademarked
    • View Profile
Re: What's cookin?
« Reply #598 on: November 06, 2021, 12:32:54 PM »
Quote from: Mn on November 06, 2021, 10:53:59 AM
I go to Custard and this website for guidance...
https://www.smokingmeatforums.com/threads/how-i-smoke-turkey-breast.174169/

Thanks. Looks like direct medium (325) is the way to go.
Logged
Mark Carman: "The Whitlock!...Caleb Williams failed Wayne Whitlock." Been told I need to take my dick out my mouth so maybe I "wont [sic] sound like such a fucking faggot all the time[.]"

Tempo: "PAMan is a pot stirrer and agent provocateur"
*

No one in Mn

  • *****
  • 12834
  • +179/-2646
    • View Profile
Re: What's cookin?
« Reply #599 on: November 06, 2021, 01:02:58 PM »
Quote from: ThePAMan on November 06, 2021, 12:32:54 PM
Thanks. Looks like direct medium (325) is the way to go.
You need 325 to get any crisp on the skin.
Logged
Still hiding behind innuendo and practicing the art of ommision.
Pages: 1 ... 38 39 [40] 41 42 ... 115   Go Up
« previous next »