What makes the rice green? With everything else you got going I would guess cilantro, but could be green chilies...or both. Sounds good nonetheless. :smiley20:Quote:
Originally Posted by FightingFish
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What makes the rice green? With everything else you got going I would guess cilantro, but could be green chilies...or both. Sounds good nonetheless. :smiley20:Quote:
Originally Posted by FightingFish
My wife made it so I'm not sure of the exact recipe. I know she blended tomatillo, poblano, jalapeno, and cilantro. Made it in the rice cooker with chicken broth, and it tasted awesome!Quote:
Originally Posted by TheGreekTitan
Just had some tacos de carne asada with a texas margarita on the rocks with salt at our favorite hole in the wall mexican restaurant. :smiley20:
Corned Beef and Cabbage. Everybody's Irish today, right? :smiley20:
Cooked up my favorite. Beef rib roast with potatoes and aspargus on the egg. Wow that's good! :smiley20:
Lightly honey glazed wings, artichoke and mango grilled on The Egg. Delicious!!! :smiley20:
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We will have cheeseburgers on the Weber tonight. While I know they will be good, that post above me looks eve better!
Hey Greek Titan, what is this egg you speak of?
The Big Green Egg. Take a look at my avatar. It is a Kamado style ceramic cooker. Absolutely amazing, by far the best grill/smoker I have ever used.Quote:
Originally Posted by heftysmokes
Nice. I ran a natural gas line from the house to the grill a few years ago and I'm super happy that I don't have to mess with charcoal or tanks anymore. (I do miss the taste of meat off the charcoal/chip grill, though)
I ran a gas line to my Weber several years ago as well. Poor thing's been a big ole drink coaster for the last couple years since I got The Egg though.Quote:
Originally Posted by heftysmokes
If I could find the will to not spend all my money on cigars I think I would have a Big Green Egg. I have heard great things about them.
Oh hell I thought the pic was you bent over a picnic table with smoke coming out of your ass ,my apologiesQuote:
Originally Posted by TheGreekTitan
No apology necessary. I would prefer if you did not attempt to check out my ass though. Thanks. :smiley4:Quote:
Originally Posted by kevin7
LOL.
We're having burgers and hot dogs tonight off of the Weber. Wifey is attempting to make beignets.
I was a non believer for quite a while. I am definitely hooked now though. There's quite a few knock-offs that look just as good imo and a lot less $$$.Quote:
Originally Posted by kingbeefy
Smoked ribs are on the menu today. I don't have enough room to lay them all out even so I had to stack them a little. Does anyone know if this is a bad thing or does it matter?
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I think you'll be fine, looks good. :smiley20: I would probably rotate them about halfway through though. You could get fancy and ball up some aluminum foil to put in between each rack to give air circulation. Probably not necessary though.Quote:
Originally Posted by kingbeefy
Thanks. I am about 2 hours in and I just did rotate them. They are looking pretty good so far.
Dude! That looks awesome.Quote:
Originally Posted by TheGreekTitan
The wife introduced me to artichokes some years back and I love them. I'd love to try grilling them. Would you be willing to give me some details on how you prep and cook them?
I'm looking at replacing my cheap ass, 7 yr old grill next spring. Now you've got me researching ceramic cookers......LOL
Thank you, and it was delicious.Quote:
Originally Posted by CptnBlues63
Fruits and veggies on the grill I usually keep pretty simple. For the artichoke I boiled it for about 15 minutes. Then just cut it in half, grill it flesh side down for about 1 beer (Sweetwater 420 I think that day) or around 15 min. on Med / High heat. The mango went on at the same time, but no pre-boil required.
When I pulled them off I put some sea salt, cracked black pepper and lemon juice on the artichoke. We like them with either a little bit of melted butter for dipping or our favorite, my homemade lemony hollandaise sauce. For the mango, just drizzle with a little honey and you're good to go. :smiley20:
Thanks man, I appreciate it!Quote:
Originally Posted by TheGreekTitan
I'm going to have to try this soon..........soon's we find some more artichokes. I'm not sure why but they're not common up where I'm living. We've been finding them at Wal-Mart (of all places.....LOL) in the big city. The wife is off to the city on Wednesday so I'm going to get her to stop and look for some so I can try that out.
Typically she boils them. All she does is add a bunch of garlic to the water and toss em in until they're done. We've been dipping them in Miracle Whip but I'd like to try a hollandaise. Crap, now I'm hungry......LOL
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Liberal amount of soaked Pecan and Hickory chips.
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Pork shoulder slathered with yellow mustard and copious amounts of John Henry's Apple Rub.
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Some apple juice in the pan.
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Good to go here.
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Set it and forget it. The Egg maintained a perfect 250 deg. for just under 5 hours.
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Desired temperature reached, time to pull this bad boy off, wrap in foil, then a towel and into the cooler until we're ready to eat.
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Bad pic, I know, but look at that bone come out so clean.
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No caption required....
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Served it up with some homemade coleslaw, southwestern baked beans, some pickles and siracha for dipping. Awesome!!!!
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That almost looks too good. My mouth is watering just from the pictures.
Thank you, it really was great! Amazing what a low and slow cook on a cheap cut of meat will do. :smiley20:Quote:
Originally Posted by Cody44
This is a cut I do a few times of year because it is just ridiculously good. I usually get it with the bone in, but my butcher didn't have any left. :smiley7: Worked out just fine though.
Just a small, little 4 pounder, nicely trimmed.
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Olive Oil, Worsteshire, some spices and lots of herbs.
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Hickory and Pecan chips. Mirepoix in water, I sometimes turn into an au jous. Indirect heat at 325 deg.
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Pull it off at 135 deg., because it will still cook while resting. I want it to finish at about 140 deg. for a perfect medium rare.
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After resting for about 30 minutes.....It's dinner time!!!
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GT, your food looks phenomenal! :smiley20:
That's just awesome GT, thanks for posting everything a guy needs to know to make that himself!
GT, you have to stop with these posts. I've eaten 2 computer monitors now.
Seriously, I think I may need to make an investment in a nice smoker next year. I have a little one that was my neighbors and I have smoked twice now on it. I really like slow cooking, not only is the food really good, but it gives me time and an excuse to hang out, drink beer, smoke cigars, and not mow my yard. All things that I just happen to love.
Thank you very much.Quote:
Originally Posted by FightingFish
Glad you enjoyed them. I don't think I'll be publishing a cookbook anytime soon. So, I love sharing tips, tricks and recipes for outdoor cooking.Quote:
Originally Posted by CptnBlues63
:smiley36: Those are some of my favorite things also. I actually use my Egg as an grill and an oven more often than I use it as a low and slow smoker though. It's great for anything, just my preference in cooking style. The versatility in a Kamado style cooker is awesome! But, if you just want a smoker, you can pick one up for $30 at Home Depot that works just fine.Quote:
Originally Posted by kingbeefy
The little one I have from my neighbor isn't bad actually, it's just old and looks like it may fall apart at any moment. I know the eggs are a bit pricey, but you are about to convince me I just need to take the dive with your posts. If I do, they owe you a commission.
I'm taking my second shot at smoking pork shoulder today. Smoker is almost to temp.
Nice. Let us know how it turns out. Pics would be nice too. :smiley2:Quote:
Originally Posted by kingbeefy
Today I made mozzarella cheese. So I made Caprice with that and tomatoes and basil, and we had a sick cut pork chop and zucchini and sweet potato as well all cooked on the campfire. very nice!
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Pictures aren't great but here is the pork shoulder I smoked yesterday. It was better than my first one but it can still improve. I'm getting better at controlling the heat of the smoker. I wanted to take it to 190 so I could shred it better, but the neighbors we were eating with were getting hungry so I had to pull it at 165.
GT, your prime rib looked amazing. I'm going to try one of those soon.
Looks good, nice bark. I bet it was delicious. I used to cook the shoulders to 165 as well. It wasn't until my brother in law showed me the way a couple years ago that I began giving it more time in the smoker. On your present set up I would probably think another 3 to 4 hours would do it...plenty of time to drink beer, smoke cigars and not mow the grass. :smiley36:Quote:
Originally Posted by kingbeefy
Thanks for the compliment on my prime rib. You'll love it if you end up cooking one.
That sounds really good!!! How do you make your own mozzarella, and what is a "sick" cut pork chop? I love the way food tastes when it's cooked over a campfire.Quote:
Originally Posted by Roger
Not sick but thick lol....Quote:
Originally Posted by TheGreekTitan
The cheese was made out of regular whole milk that you buy in the grocery store. But you can't use the double pasteurized or in other words the"Organic" variety.
But the process is pretty easy although you need to keep track of temperature and stuff. You measure out a cup of water cold that's non-chlorinated and you add to it a quarter to a half of a rennet tablet. In a separate cup you measure a cup of water cold with a teaspoon and a half of citric acid. After that you put your milk in a container for heating on the stove that's big enough to hold the entire gallon. Then you stir the citric acid mixture into the milk and stir for a little bit and then you Heat it to 90° stirring constantly. When it reaches 90° then take it off the heat and add stirring the rennet solution. The milk is covered so that you can hold the temperature over that period of time between seven minutes and a half an hour it depends on the quality of your acid and rennet. After you find that the curd has set up in the milk then you run a knife through it and then you heat the curd up to 110°. After this you strain the curd from the whey I use a fine mesh sieve. The whey gets heated up 185° in the pot and then you add the curd to the hpt whey but in the cheese cloth or sieve you're using. So then the process as a matter of dipping that curd into the hot whey for about 15 seconds and then pulling it out and then stretching it and starting to form it you have to do it three times and as you do it it gets more elastic. Finally you form it into a along loaf either single or double or whatever type of of variety you want. Finally you put it in ice water to let it cool down and solidify. That's pretty much it. And it's delicious!
Quote:
Originally Posted by Roger
Wow that is easy. Only question I have is, do you start the milk straight from the fridge or bring it to room temp first?
:smiley36: J/K....I believe I will continue to buy my fresh mozzarella from Costco. Thanks for the recipe though.
wow, theGreekTitan makes some serious food!