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What's cookin?

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Bridging the Gap

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Re: What's cookin?
« Reply #1365 on: May 27, 2023, 10:19:28 AM »
PAMan’s sausage stars comment makes so much more sense now. Think I saw a movie back in the 90s called Sausage Stars.
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Custard

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Re: What's cookin?
« Reply #1366 on: May 27, 2023, 10:20:24 AM »
Sounds like gay porn
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No one in Mn

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Re: What's cookin?
« Reply #1367 on: May 28, 2023, 07:21:23 AM »
Quite the dilemna.
I find out this morning that it's National Burger Day and pork tenderloin needs to get cooked up.



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Re: What's cookin?
« Reply #1368 on: May 28, 2023, 09:21:31 AM »
Quote from: Mn on May 28, 2023, 07:21:23 AM
Quite the dilemna.
I find out this morning that it's National Burger Day and pork tenderloin needs to get cooked up.

Just think of yourself as counter-culture.
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Re: What's cookin?
« Reply #1369 on: May 28, 2023, 09:32:22 AM »
Quote from: Tempo34 on May 28, 2023, 09:21:31 AM
Just think of yourself as counter-culture.
Wrong reply, but maybe I'll put some pork between 2 slices of bread and call it a burger.
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illiniray

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Re: What's cookin?
« Reply #1370 on: June 18, 2023, 10:54:08 PM »
I cooked thin sliced bacon and scrambled fresh country eggs. The eggs came from a friend that keeps hens. Yolks are a golden orange. Gotta first crack each one into a small bowl, occasionally get an embryo.

Key to good scrambled eggs is moderately low heat and don't overcook. Should be moist, not dry or rubbery. I don't add water or milk or beat them. Cook them in a warm skillet with olive oil, season with freshly ground mixed peppercorns. No salt if served with sausage or bacon.

I rarely buy bacon. When I do I cook it on a parchment paper lined sheet pan. Preheat oven 400 farenheit. I overlap the strips, fat edge over meat edge. My big sheet pan will hold 12 oz. thin sliced with room to spare.

I cook it 20 minutes. 4 minutes less for chewy, 4 more for very crisp.

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Re: What's cookin?
« Reply #1371 on: August 28, 2023, 06:10:59 PM »
How did this thread get knocked down so far?

Thinking of doing beef kabobs at the tailgate Sat.

1. Do I go lazy and just marinade the beef with Soy Vey on the way down? I also found a good receipe for dry rub on the steak. Threading kabobs in a parking lot seems like a PIA. The Agressiveson likes to eat healthy. Figured a kabob would fulfill said requirement.

2. I have an Anker 555 Portable Power Station (with attachable solar panels for recharging) so I can bring a TV to the tailgate. Is bringing an Insta Pot, and plugging it in the Anker along with the TV,  for fresh rice way too overboard? How do you warm up rice otherwise? Let it sit in the sun? I guess I could buy some cooked rice down there. Not like there is a shortage of those places on campus.

3. Any ideas on a unique dessert? Nothing too high maintenance.

I am getting stoked for Saturday and it is only Monday.
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Re: What's cookin?
« Reply #1372 on: August 28, 2023, 06:25:36 PM »
Quote from: ThePAMan on August 28, 2023, 06:10:59 PM
How did this thread get knocked down so far?

Thinking of doing beef kabobs at the tailgate Sat.

1. Do I go lazy and just marinade the beef with Soy Vey on the way down? I also found a good receipe for dry rub on the steak. Threading kabobs in a parking lot seems like a PIA. The Agressiveson likes to eat healthy. Figured a kabob would fulfill said requirement.

2. I have an Anker 555 Portable Power Station (with attachable solar panels for recharging) so I can bring a TV to the tailgate. Is bringing an Insta Pot, and plugging it in the Anker along with the TV,  for fresh rice way too overboard? How do you warm up rice otherwise? Let it sit in the sun? I guess I could buy some cooked rice down there. Not like there is a shortage of those places on campus.

3. Any ideas on a unique dessert? Nothing too high maintenance.

I am getting stoked for Saturday and it is only Monday.
Can you cook the rice at home, put it in an al foil pan and heat it up with the meats ?
Maybe add some liquid and stir often.
Or do sweet corn instead. Good corn doesn't need butter.
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ThePAMan

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Re: What's cookin?
« Reply #1373 on: August 28, 2023, 06:29:28 PM »
The foil is an idea. But it is a little Smokey Joe style grill. Maybe reheat the rice when the kabobs are resting. Thanks, Mn!
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Re: What's cookin?
« Reply #1374 on: August 28, 2023, 06:30:54 PM »
Quote from: ThePAMan on August 28, 2023, 06:10:59 PM
How did this thread get knocked down so far?

OK.
My 1st shot at smoked salmon a few days ago got good reviews.

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Re: What's cookin?
« Reply #1375 on: August 28, 2023, 06:32:28 PM »
Quote from: ThePAMan on August 28, 2023, 06:29:28 PM
The foil is an idea. But it is a little Smokey Joe style grill. Maybe reheat the rice when the kabobs are resting. Thanks, Mn!
You betcha.
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Custard

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Re: What's cookin?
« Reply #1376 on: August 28, 2023, 10:39:17 PM »
Quote from: Mn on August 28, 2023, 06:30:54 PM
OK.
My 1st shot at smoked salmon a few days ago got good reviews.



Looks good. What recipe did you use? There’s one that’s all over the internet that I tried a few months ago and it came out looking exactly like that. It was amazing. Come to think of it I believe QAnon97 posted the recipe I used.
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Re: What's cookin?
« Reply #1377 on: August 28, 2023, 10:52:30 PM »
Quote from: ThePAMan on August 28, 2023, 06:10:59 PM
How did this thread get knocked down so far?

Thinking of doing beef kabobs at the tailgate Sat.

1. Do I go lazy and just marinade the beef with Soy Vey on the way down? I also found a good receipe for dry rub on the steak. Threading kabobs in a parking lot seems like a PIA. The Agressiveson likes to eat healthy. Figured a kabob would fulfill said requirement.

2. I have an Anker 555 Portable Power Station (with attachable solar panels for recharging) so I can bring a TV to the tailgate. Is bringing an Insta Pot, and plugging it in the Anker along with the TV,  for fresh rice way too overboard? How do you warm up rice otherwise? Let it sit in the sun? I guess I could buy some cooked rice down there. Not like there is a shortage of those places on campus.

3. Any ideas on a unique dessert? Nothing too high maintenance.

I am getting stoked for Saturday and it is only Monday.

1. I would marinate the ingredients and assemble the skewers at home and then just cook them at the tailgate. No one wants to fuck with slimy meat hands when they’re trying to drink and have fun.

I would also skewer up the meat and veggies separately. They don’t cook at the same rate and people always end up WAY over cooking the meat because they want to get a little char on the veggies.

2. I believe Nichi is the in-house rice expert. I don’t want to step on his toes.

3. I’d probably have bourbon and an Illini W for dessert. If the Illini lose I’d 69 the Missus in the back of the car once SullenAggressiveSon retreats to his high rise luxury apartment.
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Re: What's cookin?
« Reply #1378 on: August 29, 2023, 05:35:17 AM »
Quote from: ThePAMan on August 28, 2023, 06:10:59 PM
How did this thread get knocked down so far?

Thinking of doing beef kabobs at the tailgate Sat.

1. Do I go lazy and just marinade the beef with Soy Vey on the way down? I also found a good receipe for dry rub on the steak. Threading kabobs in a parking lot seems like a PIA. The Agressiveson likes to eat healthy. Figured a kabob would fulfill said requirement.

2. I have an Anker 555 Portable Power Station (with attachable solar panels for recharging) so I can bring a TV to the tailgate. Is bringing an Insta Pot, and plugging it in the Anker along with the TV,  for fresh rice way too overboard? How do you warm up rice otherwise? Let it sit in the sun? I guess I could buy some cooked rice down there. Not like there is a shortage of those places on campus.

3. Any ideas on a unique dessert? Nothing too high maintenance.

I am getting stoked for Saturday and it is only Monday.

i might stop by
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Re: What's cookin?
« Reply #1379 on: August 29, 2023, 07:35:53 AM »
Quote from: Custard on August 28, 2023, 10:39:17 PM
Looks good. What recipe did you use? There’s one that’s all over the internet that I tried a few months ago and it came out looking exactly like that. It was amazing. Come to think of it I believe QAnon97 posted the recipe I used.
I winged it, lol. A friend and his wife were up for several days and he says he's smoked plenty and eaten plenty so I figured I'd have a judges for the finished product. No coaching involved.

I read a dry brine is preferable over wet so I used just dark brown sugar and kosher salt 4:1 to keep it simple for my 1st try.
I brined it, wrapped, in the frig for 4 hours.
Then rinsed and dried it and didn't want to take a chance stinking up the frig to dry it, so I put it in front of a fan for 6 hours.
I smoked it in the kettle at 235° with 1 cherry and 1 apple chunk to 138, brushing it every now and then with maple syrup.
His words, "you nailed it."

Then it was grilled salmon with fettucini and a fresh basil pesto and tomatoes capresi for dinner. Dutch crumb apple pie with vanilla ice cream for dessert.

Thanks for reminding me. It was damn good day of eating
And after putting plastic wrap on the plate, then the fish, then the brine I read a tip to spread the brine evenly on the plate 1st and then put the meat side down onto the brine. Then wrap. I might try that next time.
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