Gravy's Cooking Thread
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Gravy
Bronze Squire
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I love lamb, especially in some type of grilled application.
We've talked about raising goats and lambs, but I think I'd have a tough time killing a lamb. I guess because they are so cute. Not so cute I won't eat it though. I'm a hypocrite.
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So grill arrived, chicken roasted in 1:15 and it was fucking great. I think the brining really helped. I never really brined shit before, but it made a difference. Chicken was moist and nicely seasoned. I was going to take some pictures but the kids started picking at the chicken before I had a chance. But you guys all seen a chicken before, so...
I roasted some red skin potatoes up on top of the thing in a aluminum tray thing with olive oil, butter, garlic and seasonings covered with some aluminum foil. They turned out great. The top of that grill is perfect to do things like this. A dinner made in 1 hr, set it and forget it, bitches.
Next up is the pork loin.
I roasted some red skin potatoes up on top of the thing in a aluminum tray thing with olive oil, butter, garlic and seasonings covered with some aluminum foil. They turned out great. The top of that grill is perfect to do things like this. A dinner made in 1 hr, set it and forget it, bitches.
Next up is the pork loin.
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I have the land, I'm actually thinking about getting lambs for this reason. Have to figure out how pissed the kids would be when I killed the first lamb...
If you don't have a rotisserie, try a beer can chicken. That is crazy easy, and crazy delicious. You can improvise a holder, or buy one for under 10$. Very tender and juicy, cook it in an oven or on a gas grill or a charcoal grill. Start with a good dry rub, and enjoy the awesomeness of slow cooked chicken.
chaos
Buzzfeed Editor
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I used to brine everything. Chicken, turkey, pork, brine it. More recently, I stopped. I am sure there are differences but really it isn't perceptible to me. When I make my chicken it is still juicy and moist and flavorful, brining is just an extra pain in the ass step for me. Especially with turkey, my god, the lengths I went to in order to brine that thing. But I would probably brine the next turkey I make anyway. With turkey I think the difference definitely was noticeable. With chicken, not so much.
Turkey doesn't have a lot of fat, so it can dry out pretty fast. Chicken doesn't either, but it is usually so much smaller. I brine pork because pork has been bred to be super low fat. I had pork in Hawaii and it was so fucking good, because their pigs never went through that conversion to be lower fat breeds. So, again, dries out.
McCheese
SW: Sean, CW: Crone, GW: Wizardhawk
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You can also take the carcass and throw it in a pot with water and whatever leftover veggies you have to make stock with the bones and random meat. I can usually make two big jars worth once it cooks down. That much stock would run you $5-6 at the store and you can throw it in the freezer for another day.
McCheese
SW: Sean, CW: Crone, GW: Wizardhawk
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They're delightful! I did like the recipe says and put a little sauce (half a small jar) in the rolls, and put the rest on the side for dipping.
McCheese
SW: Sean, CW: Crone, GW: Wizardhawk
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I just saw this post and it made me lol because you're not far off. I bought a 10-pack of Lofthouse Key Lime sugar cookies and a box of Mike & Ike's to eat while I waited the 25 minutes for it to cool in the fridge.
Lanx
<Prior Amod>
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wife and i saw this restaurant startup program (it has the bald guy from masterchef, he doesn't have a name b/c he's the bald guy from masterchef i mean masterchef has gordon, the fat guy (who lost hella weight good for him) and the bald guy who isn't a chef) and this one eps had 3 guys cooking congee, for those of you congee is rice porridge.
i only make it a few times a year, when i'm sick (cuz it's asian chicken noodle soup) and right after thanksgiving (turkey bones and meat simmering for hours makes this awesome).
i had about 2lbs of turkey leftover after trying out turkey chili for the week, so i decided to use it for congee.
for the simplest recipe its really just
rice and 3 to 4x the amount of water
soy sauce until it turns black (somehow it turns back to white after hours) and vinegar.
(course theres always the ginger/scallions)
what you get is this nice conjealed texture.
currently when i roast whole chickens i save the bones/carcass for chicken stock, i think i'll just throw it in the congee instead. or a combination of roasting the chicken and preparing congee at the same time.
i only make it a few times a year, when i'm sick (cuz it's asian chicken noodle soup) and right after thanksgiving (turkey bones and meat simmering for hours makes this awesome).
i had about 2lbs of turkey leftover after trying out turkey chili for the week, so i decided to use it for congee.
for the simplest recipe its really just
rice and 3 to 4x the amount of water
soy sauce until it turns black (somehow it turns back to white after hours) and vinegar.
(course theres always the ginger/scallions)
what you get is this nice conjealed texture.
currently when i roast whole chickens i save the bones/carcass for chicken stock, i think i'll just throw it in the congee instead. or a combination of roasting the chicken and preparing congee at the same time.
Joeboo
Molten Core Raider
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Have you been to her restaurant here in KC? Its goddamned good. Had my wedding reception there, and it was awesome. They have an all-you-can-eat pasta of the day that changes daily. It's actually 3 different pastas. One is usually something seasonal(like pumpkin ravioli in the fall, which is incredible) Its like $22, and all you can eat of all 3 of the daily pastas. I practically need someone to carry me out of there each time we go.
Lidias Kansas City
The only downside to it, is that it is in the same building as Jack Stack BBQ, which is one of the top BBQ places in KC. Everytime I go there I sit in the parking lot, debating which one to eat at because they are both incredible. #firstworldproblems
Gravy
Bronze Squire
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Nope, I haven't gone there, but my wife and I would both love to go some time. I've heard other people say really good things about it, too.
Jack Stack beans and burnt ends for lunch, nap, then Lidia's for dinner.
