- 26,371
- 40,203
Yeah mine looked like your second picture. Lightly breaded and maybe a bit smaller? But not by much.
- 1
Gravy's Cooking Thread
- Thread starter chaos
- Start date
-
Guest, it's time once again for the massively important and exciting FoH Asshat Tournament!
Go here and give us your nominations!Who's been the biggest Asshat in the last year? Give us your worst ones!
ToeMissile
Pronouns: zie/zhem/zer
- 3,265
- 2,137
- 12,953
- 28,987
Delicious. We used to go frog gigging when I was growing up in New Orleans. Get your trident and a high beam flashlight, shine it on them, and spear them at night. Golf courses were the best places to go, just need to be friends with the security guard.
They really do taste like chicken, but the texture is different. True coonass cuisine, and I'm nowhere near Cajun.
- 2
- 12,953
- 28,987
Edaw
Parody
- 13,593
- 91,654
Lanx
<Prior Amod>
- 65,962
- 150,305
yea i remember that thing on shark tank a few years ago, as with any spray bottle of fats and oils, it will and does get clogged
sometimes you can clean and reuse, sometimes it's just dead, only w/ a spray bottle it's just 10$ for a new bottle, this thing is like a hundred bucks everytime.
just use a level 2 felony weapon
- 1
- 1
Edaw
Parody
- 13,593
- 91,654
hiayaayea i remember that thing on shark tank a few years ago, as with any spray bottle of fats and oils, it will and does get clogged
sometimes you can clean and reuse, sometimes it's just dead, only w/ a spray bottle it's just 10$ for a new bottle, this thing is like a hundred bucks everytime.
just use a level 2 felony weapon
- 1
popsicledeath
Potato del Grande
- 7,547
- 11,831
Butter sprayer? Gag. Just buy foil wrapped butter chips. Quick enough to soften in your hands and easily portable to inlaws that eat fake butter oil spread that is disgusting. Yeah, that's right losers, I brought my own butter.
- 1
Lanx
<Prior Amod>
- 65,962
- 150,305
using lump charcoal on hibachi grill is amazing, not only does it "feel" hotter (i'll test this next time, 1 side briquettes, 1 side lump w/ gun) it lasts 2 - 3x longer than briquettes.
now i'm interested in the binochan charcoal
but not at these prices
also i have no idea why or how this is even profitable, but amazon has lump charcoal for like less than a 1$ a pound
now i'm interested in the binochan charcoal
but not at these prices
also i have no idea why or how this is even profitable, but amazon has lump charcoal for like less than a 1$ a pound
- 12,953
- 28,987
I thought you were using the super duper Japanese coal. B&b has some of those cylindrical charcoal. I know the woods going to be different, but it might be a good option. You can pick it up from academy. I bought a bag not too long ago and for doing barbecue and smoking type stuff I'm learning that it burns a little bit differently but man does it stay lit for a long time.using lump charcoal on hibachi grill is amazing, not only does it "feel" hotter (i'll test this next time, 1 side briquettes, 1 side lump w/ gun) it lasts 2 - 3x longer than briquettes.
now i'm interested in the binochan charcoal
but not at these prices
also i have no idea why or how this is even profitable, but amazon has lump charcoal for like less than a 1$ a pound
- 1
- 12,953
- 28,987
Made corned beef and cabbage last night with colcannon. Managed to find more of a point piece. I don't necessarily boil it but I braise it covered in a foil tray for a good long while with beer, stock, and aromatics. Threw a link of kielbasa in there towards the end for some pork fat and tasty sausage. Before roasting, browned it after rubbing it with small spice and garlic pepper, deglaze the pan with a little bit of whiskey and stock.
Slow braised some cabbage and bacon, and whipped up the colcannon (taters, kale, leeks, and parsley). Horseradish sauce to finish everything. Turned out great, and I'm looking forward to leftovers.
I know my plating still leaves a lot to be desired, but we got a big cold snap here in Texas and was honestly the perfect meal after a rainy day.
Slow braised some cabbage and bacon, and whipped up the colcannon (taters, kale, leeks, and parsley). Horseradish sauce to finish everything. Turned out great, and I'm looking forward to leftovers.
I know my plating still leaves a lot to be desired, but we got a big cold snap here in Texas and was honestly the perfect meal after a rainy day.
Last edited:
- 3
- 2
Lanx
<Prior Amod>
- 65,962
- 150,305
- 12,953
- 28,987
Yeah I didn't either except the last time I pop by academy to look for shoes, I needed to pick up some smoking wood and typically I'll buy some lump charcoal because they've got decent prices and a nice selection. Decided to spend a little bit more to grab that type and don't remember what I paid but it's definitely more expensive.
I've been happy with it, but it's a little different then regular lump or briquettes. Haven't used it much lately and I'm still getting used to it, but it burns for a hell of a lot longer than anything else, and seems to get much hotter temperatures. I guess it's all coming down to the quantity I need for the amount of heat I'm wanting to produce.
I can't imagine it wouldn't work well for your hibachi.
Lanx
<Prior Amod>
- 65,962
- 150,305
looks like i have to special order it from academy, eh i can wait, it's better than traveling further out to ace to get some
- 1