Adebisi
Clump of Cells
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wat
60 seconds each side. Shit was rare/med-rare
My cast iron pan is getting a sweet workout these days.
Gravy's Cooking Thread
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60 seconds each side. Shit was rare/med-rare
My cast iron pan is getting a sweet workout these days.
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What was the cost for that thing? I keep looking at a Big Green Egg but I want to do more smoking than actual grilling.
Can you do cold smoking with it?
It was only $130, not top of the line or anything but I wanted something cheap to start to make sure I enjoyed it. The lowest temp i have been able to achieve is around 150-160.
BrutulTM
Good, bad, I'm the guy with the gun.
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Some electric smokers have an add-on for cold smoking. Basically another metal box with a tube that connects it to the main smoker to separate the heat from the smoke. This is the bradley version which I don't recommend because of the lame hockey pucks that they will charge you 10 times the price of wood chips for.
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opiate82
Bronze Squire
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Actually you can pre or post sear and people who have done side-by-side taste tests claim the results were mixed (meaning it didn't matter which way you did it). However, post-sear is way easier imo.
Bought a julienne peeler. Anyone have tips on zucchini spaghetti?
Also for me brining chicken is a must. Other proteins ok sometimes yes sometimes no but chicken is an always.
Also for me brining chicken is a must. Other proteins ok sometimes yes sometimes no but chicken is an always.
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Gravy
Bronze Squire
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It's the second time I've used this recipe and have been happy with both. Excellent rising bread for not having yeast.
3 Cups flour
2 1/2 teas. Baking powder
1/4 C. brown sugar
1/2 teas. salt
1 beer
assorted herbage - just a pinch (I used Herb de Provence, but really anything savory... including savory, marjoram, rosemary, thyme, oregano)
1/2 teas. onion powder
Mix all the dry together, get the brown sugar lumps broken down, add the beer. 45-55 at 350F. This loaf went the full 55.
A few notes: If you have self-rising flour, use the same amount, but cut the baking powder down to 1 teas. I used Miller Lite beer because I really didn't want to impart much beer flavor. However, the hoppier or maltier the beer is, you can taste it in the final product. I think using Guinness would be delicious.
This bread is great with soups, especially if you like to dunk.
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I'm pretty sure if you had the secret of backing powder every college football program in the country would be after you...
Big Phoenix
Pronouns: zie/zhem/zer
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Sir Funk
Molten Core Raider
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Bros I just cooked something the other night that changed my life:Found Recipe: KFC-Inspired Chicken : NPR
Not that the rub in that recipe is a game-changer, but just how easy it was to use the slow cooker to cook a whole chicken. I bought a 4.5 lb chicken from the local Trader Joe's for under $5, rinsed it, rubbed it, and cooked it on high for 4 hours and it came out delicious.
I eat a shit-ton of chicken throughout the week and this was too tasty and too cheap to not do once or twice every week. The rub in that recipe is pretty delicious too, but I'm sure any rub will be awesome.
Not that the rub in that recipe is a game-changer, but just how easy it was to use the slow cooker to cook a whole chicken. I bought a 4.5 lb chicken from the local Trader Joe's for under $5, rinsed it, rubbed it, and cooked it on high for 4 hours and it came out delicious.
I eat a shit-ton of chicken throughout the week and this was too tasty and too cheap to not do once or twice every week. The rub in that recipe is pretty delicious too, but I'm sure any rub will be awesome.
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Cool, that chicken looks easy and good. A whole lot less greasy than the real KFC.
I'm going ghetto tonight, and making sloppy joes. Anyone have a killer sloppy joe recipe? I usually just wing it.
I'm going ghetto tonight, and making sloppy joes. Anyone have a killer sloppy joe recipe? I usually just wing it.
Basically time saver. There isn't anything you can do in a pressure cooker that you can't do with more time by other methods.
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Yeah. Pressure cooking can be used to quickly simulate the effects of long braising or simmering. I find the meat texture is generally different - cooked under pressure, but moist pressure, makes for good meat. You can get fall-apart beef in 45 minutes (would take 7 hours in the slow cooker). There are particular recipes for pressure cookers, but they can be approximated without the cooker, and with more time.
I used to have one, but never used it.