Gravy's Cooking Thread
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I tried a slider recipe that was supposed to resemble white castles, except its made from real ingredients and meat not man made ones. They were pretty damn good and easy too.
3lb ground chuck
1 cup milk
2 envelopes of onion soup mix
3tbs peanut butter.
Mix all the above together and press down flat on a baking sheet. I used the 17" sheet, but if you have 2 smaller ones, go for it. Then put this into a 350F oven for like 15 min. Then take it out and you will see that the meat shrinks. Drain most of the fat and juices and place finely diced onions all around the meat in the part where the meat shrank. Place it back in the oven for 10-15 more min. Then take it out again and spread all the onions on the meat evenly and add cheese slices on top. Back in the oven until the cheese is melted. I guess thinking about it after, I could of sauteed the onions and just plced them on top of the meat as well, but this saved me cleaning a pan I guess.
Then take it out of the oven and just place the heels of slider buns on top covering all the meat. Then cut the meat up in between all the bun heels.
For the tops, just apply your favorite toppings. I used ketchup, mustard and 1-2 slices of pickle, then place the cut meat with the heels on top of the dressed crowns of the buns, wrap them up in some deli paper and enjoy. This made about 25 sliders and everyone fucking loved them.
Here is the original recipe, I just doubled it because chuck comes in easy to buy 3lb rolls in my store.
Our Version of White Castle Sliders | Favorite Family RecipesFavorite Family Recipes
I did add some pepper, garlic powder to the meat mixture though.
3lb ground chuck
1 cup milk
2 envelopes of onion soup mix
3tbs peanut butter.
Mix all the above together and press down flat on a baking sheet. I used the 17" sheet, but if you have 2 smaller ones, go for it. Then put this into a 350F oven for like 15 min. Then take it out and you will see that the meat shrinks. Drain most of the fat and juices and place finely diced onions all around the meat in the part where the meat shrank. Place it back in the oven for 10-15 more min. Then take it out again and spread all the onions on the meat evenly and add cheese slices on top. Back in the oven until the cheese is melted. I guess thinking about it after, I could of sauteed the onions and just plced them on top of the meat as well, but this saved me cleaning a pan I guess.
Then take it out of the oven and just place the heels of slider buns on top covering all the meat. Then cut the meat up in between all the bun heels.
For the tops, just apply your favorite toppings. I used ketchup, mustard and 1-2 slices of pickle, then place the cut meat with the heels on top of the dressed crowns of the buns, wrap them up in some deli paper and enjoy. This made about 25 sliders and everyone fucking loved them.
Here is the original recipe, I just doubled it because chuck comes in easy to buy 3lb rolls in my store.
Our Version of White Castle Sliders | Favorite Family RecipesFavorite Family Recipes
I did add some pepper, garlic powder to the meat mixture though.
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Its actually not a lot of effort and the burgers that come out are actually pretty dang good. Its pretty much the same effort, if not less, as forming the 6-10 patties out of a 3lb chunk of ground cow. Its just something different, thats all.
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TrollfaceDeux
Pronouns: zie/zhem/zer
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Joeboo
Molten Core Raider
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Well, grilling season is pretty much upon us now. I went out and bought a new grill recently, my old one (cheapo $200 grill from Lowes) rusted out in about 2 1/2 years of use and a couple of the burners stopped working. I always have it covered, but I guess with the humidity and whatever, it just didnt last. I also didn't season it, or really care for it very well.
Got a better gas grill this time around, stainless steel all around (even the grill grates). Anyone have an opinion on the proper way to season it before the first use, and for maintaining it?
I've seen advice straight from Weber.com, and a lot of it contradicts advice elsewhere on other grilling/BBQing sites. Weber recommends to clean by scraping the grill with a stainless steel brush after the grill is hot and has been warmed up on high for 10-15 minutes. Other sites say to never clean while grill is hot, and to also not use wire brushes as they scrape the hell out of the stainless steel.
As far as seasoning before the first use, some sites recommend to cover the entire interior of the grill with vegetable oil and turn grill to high for 20-30 minutes or until it stops smoking, while other sites say that vegetable oil doesn't work, it's smoke point is too low, you need something like peanut oil or straight animal fat like pork fat. Any thoughts?
Got a better gas grill this time around, stainless steel all around (even the grill grates). Anyone have an opinion on the proper way to season it before the first use, and for maintaining it?
I've seen advice straight from Weber.com, and a lot of it contradicts advice elsewhere on other grilling/BBQing sites. Weber recommends to clean by scraping the grill with a stainless steel brush after the grill is hot and has been warmed up on high for 10-15 minutes. Other sites say to never clean while grill is hot, and to also not use wire brushes as they scrape the hell out of the stainless steel.
As far as seasoning before the first use, some sites recommend to cover the entire interior of the grill with vegetable oil and turn grill to high for 20-30 minutes or until it stops smoking, while other sites say that vegetable oil doesn't work, it's smoke point is too low, you need something like peanut oil or straight animal fat like pork fat. Any thoughts?
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Personally I think you are over thinking this shit. Throw some burgers on the bitch and it will self season. as to the wire brush? How the hell are you going to clean it other than using a brush? Maybe some other type of brush, maybe brass?? Or some plastic one while cold?
I use the wire brush method And I do not have problems with mine and its like a good 6 yrs old.
I use the wire brush method And I do not have problems with mine and its like a good 6 yrs old.
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My meatloaf is currently cooking on my 30$ charcoal grill I got I think four years ago. I was almost tempted into buying a dual gas/charcoal thingie, and I do grill a lot, but this little grill has served me well, and I don't really need anything massive.
Gravy
Bronze Squire
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Gravy
Bronze Squire
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I agree and I use chunk hardwood charcoal whenever possible because I think the briquettes burn out too quickly. Despite all that, I'm not a snob, and I'm totally lazy. Cook however you like to cook, right?
If I'm cooking just for the wife and myself, I use my ELECTRIC! Char-broil Patio grill. Super fast and easy, and I put wood chips in an aluminum pan fashioned out of aluminum foil right on the coil, and it smokes while it cooks. But it's not really a grill because it can't cook very well (or quickly) without a lid on it. To me a true grill can cook food completely with direct heat.
If I'm cooking just for the wife and myself, I use my ELECTRIC! Char-broil Patio grill. Super fast and easy, and I put wood chips in an aluminum pan fashioned out of aluminum foil right on the coil, and it smokes while it cooks. But it's not really a grill because it can't cook very well (or quickly) without a lid on it. To me a true grill can cook food completely with direct heat.