* *

User

Welcome, Guest. Please login or register.

July 13, 2026, 07:54:45 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: 3
Guests: 85
Total: 88

« previous next »
Pages: 1 ... 39 40 [41] 42 43 ... 115   Go Down

What's cookin?

  • 1716 Replies
  • 248015 Views

0 Members and 1 Guest are viewing this topic.

*

Custard

  • *****
  • 12460
  • +238/-3016
    • View Profile
Re: What's cookin?
« Reply #600 on: November 06, 2021, 03:19:28 PM »
Just don’t overcook it. Remember that 4 continuous mins at an internal temp of 145 degrees will kill 99.999999999% of any food borne pathogens. So much better than cooking it to 160-165 or whatever nonsense they recommend.
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 #601 on: November 06, 2021, 03:23:33 PM »
I salted and peppered a magnificent ribeye a couple days ago. Have it cooking sous vide at 129 for 3 hours with some ghee, minced garlic and a splash of bourbon in the pouch. Going to sear it on my new Blackstone to finish.  Have some cubed up chuck eye marinating for street tacos for tomorrow.
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 #602 on: November 07, 2021, 10:32:03 AM »



This was actually almost too rich.
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 #603 on: November 07, 2021, 10:55:18 AM »
Quote from: Custard on November 07, 2021, 10:32:03 AM



This was actually almost too rich.
Almost.......
How's the Blackstone ?
Logged
Still hiding behind innuendo and practicing the art of ommision.
*

Custard

  • *****
  • 12460
  • +238/-3016
    • View Profile
Re: What's cookin?
« Reply #604 on: November 07, 2021, 11:05:41 AM »
Only used it twice but so far so good. The biggest thing I like is not stinking up the whole house. Excited to do tacos tonight, having my neighbor buddies over for the evening football game.
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 #605 on: November 07, 2021, 07:53:57 PM »
Fishin trip halibut with a hatch chile sour cream sauce and delicata squash. And a salad on the side.
Logged
Still hiding behind innuendo and practicing the art of ommision.
*

Custard

  • *****
  • 12460
  • +238/-3016
    • View Profile
Re: What's cookin?
« Reply #606 on: November 07, 2021, 09:45:29 PM »
Well done sir
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 #607 on: November 14, 2021, 10:36:01 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.
If you haven't cooked the turkey yet, air dry it in the frig for several hours, not covered, to dry out the skin to help it crisp up when cooking.
Air drying shrimps for an hour or so helps get better grill marks also. Put em on skewers with the skewers resting on the sides of a pan to let air circulate top and bottom.
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 #608 on: November 14, 2021, 10:59:43 AM »
Quote from: Mn on November 14, 2021, 10:36:01 AM
If you haven't cooked the turkey yet, air dry it in the frig for several hours, not covered, to dry out the skin to help it crisp up when cooking.
Air drying shrimps for an hour or so helps get better grill marks also. Put em on skewers with the skewers resting on the sides of a pan to let air circulate top and bottom.

Thanks.
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"
*

ThePAMan

  • *****
  • 32272
  • +613/-2461
  • Because "PussyMan" and "PenisMan" were trademarked
    • View Profile
Re: What's cookin?
« Reply #609 on: November 19, 2021, 10:41:45 AM »
Weber suggests soaking wood chips in beer before putting in the smoker box. Anyone ever try this?
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 #610 on: November 19, 2021, 10:56:17 AM »
Quote from: ThePAMan on November 19, 2021, 10:41:45 AM
Weber suggests soaking wood chips in beer before putting in the smoker box. Anyone ever try this?
I think I would save the beer for a better use.
Me.
Logged
Still hiding behind innuendo and practicing the art of ommision.
*

Custard

  • *****
  • 12460
  • +238/-3016
    • View Profile
Re: What's cookin?
« Reply #611 on: November 19, 2021, 01:17:01 PM »
Quote from: ThePAMan on November 19, 2021, 10:41:45 AM
Weber suggests soaking wood chips in beer before putting in the smoker box. Anyone ever try this?

I’m with MN on this one.
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 #612 on: November 19, 2021, 01:24:05 PM »
Made some smash burgers with bacon and grilled onions on the Blackstone last night. They were great.





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 #613 on: November 19, 2021, 01:46:11 PM »
Quote from: Custard on November 19, 2021, 01:24:05 PM
Made some smash burgers with bacon and grilled onions on the Blackstone last night. They were great.





your smash burgers are way too thick, also that doesn't look like 20%+ fat ground beef

like dis



sorry not trying to be rude, I am just a bit of a smash burger aficionado lol
« Last Edit: November 19, 2021, 01:58:19 PM by ILLove1997 »
Logged
----------------------------------------------------
Inaugural Official HQ2 Tempo AOTC Award Winner
2025 - Pot stirrer of the year
*

Custard

  • *****
  • 12460
  • +238/-3016
    • View Profile
Re: What's cookin?
« Reply #614 on: November 19, 2021, 02:06:32 PM »
Quote from: ILLove1997 on November 19, 2021, 01:46:11 PM
your smash burgers are way too thick, also that doesn't look like 20%+ fat ground beef

like dis



sorry not trying to be rude, I am just a bit of a smash burger aficionado lol

You’re 100% correct, only thing I had on hand was 85/15 and was craving these.
Logged
Poster Boy for White Male Indifference

AOTC on basically everything measurable

“Custard, you were RIGHT!” -Tempo
Pages: 1 ... 39 40 [41] 42 43 ... 115   Go Up
« previous next »