Gravy's Cooking Thread
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Noodleface
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So I was just camping, and I got me a JetBoil system. If you camp, this is the way to go. A litre and a half of water boiling in about 90 seconds. It isn't gormet, but it makes a lot of things possible. We made omelets in a bag for 11 people this morning in under a half hour.
Lanx
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Oh i thought he called himself Noodle, cuz he was asian and liked Ramen, damn am i the only slanty eye up in these parts?
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Lanx
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yea usually i just half them (i like the halved side to face up, less contact w/ pan) toss in a bit of oil/s/p, 15mins can get a nice crisp.
Rezz
Mr. Poopybutthole
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Another way to roast them is to get a little bit of oil/salt/pepper/garlic(powder works better, minced tends to sear a bit much) and toss your sprouts in it, then throw them on a cookie sheet with some tin foil for 20 minutes at 325. They come out pretty stellar. One tip though: if you do it this way, you gotta make sure that the stem area is trimmed right or you end up with a fairly hard piece of non-enjoyment when you pop one in your mouth.
I like to roast my brussels sprouts at 475, gives them a nice caramelization. Bacon is always good, as is garlic.
I recently found out that shallot works really well too and gets a nice flavor when caramelized. Preheat the oven with the sheet pan inside (improves caramelization), and toss your brussels sprouts with olive oil, salt, and pepper. Once preheated, I try to keep all the cut sides of the sprouts touching the metal sheet pan and then top with sliced shallot, trying to not let the shallot touch the pan bc it burns easier at the higher temps.
I recently found out that shallot works really well too and gets a nice flavor when caramelized. Preheat the oven with the sheet pan inside (improves caramelization), and toss your brussels sprouts with olive oil, salt, and pepper. Once preheated, I try to keep all the cut sides of the sprouts touching the metal sheet pan and then top with sliced shallot, trying to not let the shallot touch the pan bc it burns easier at the higher temps.
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I use a burger press with the papers and let them setup overnight. When mixing my seasoning in, I add some worchestershire sauce and they turn out good. I never have to use a binder with this method, just don't overwork your meat when mixing and do it when the meat is super cold. Try smoking your burgers next time, that shit is the bomb. I also melt my cheese on the burgers on the smoker for that tasty goodness.
My smoker cant come soon enough. Bought it last week but they didnt have it in stock. It should arrive wednesday at the latest. Still havent made my mind on what I'll first cook on it.
Anything but fish. When I seasoned my smokers, I bought some cheap ass pork neck and some other stuff and smoked it for the extra fat and flavoring. I am not for sure on a Traeger, but make sure and read the manual if you have to burn anything off.