tyrion Posted July 10, 2011 Report Share Posted July 10, 2011 Marc, the chicken looks good. What grill are you using? I'm in the market for a new one. Quote Link to comment Share on other sites More sharing options...
jvlgato Posted July 10, 2011 Report Share Posted July 10, 2011 Oh my god, that looks good! Quote Link to comment Share on other sites More sharing options...
blessingx Posted July 12, 2011 Report Share Posted July 12, 2011 (edited) Oh my god, that looks good! x2 Love this... Edited July 12, 2011 by blessingx Quote Link to comment Share on other sites More sharing options...
Voltron Posted July 12, 2011 Report Share Posted July 12, 2011 x12 on the awesome brisket. Deano knew how to live! Quote Link to comment Share on other sites More sharing options...
agile_one Posted July 12, 2011 Report Share Posted July 12, 2011 fab looking brisket, Mike. New grill? Don't you have like 4 already, including a Traeger and Big Green Egg? What else is there? Quote Link to comment Share on other sites More sharing options...
tyrion Posted July 12, 2011 Report Share Posted July 12, 2011 Thanks. It did taste good but my briskets are still a work in progress. They are drier than I would like it to be, despite spray with apple juice every 30 minutes. Gene, I want to replace my grill. It's getting old and I do not want to put any more money into it. I have a grill, Steel Keg (like BGE) and a smoker. Quote Link to comment Share on other sites More sharing options...
grawk Posted July 16, 2011 Report Share Posted July 16, 2011 Spatchcock Chicken Quote Link to comment Share on other sites More sharing options...
cetoole Posted July 16, 2011 Report Share Posted July 16, 2011 (edited) Pork chops. Two bags, one spicy cajun rub one spicy bbq sauce. 140 degrees for n hours, where n >=2. Sear and eat when I get back from the city. Edited July 16, 2011 by cetoole Quote Link to comment Share on other sites More sharing options...
luvdunhill Posted July 17, 2011 Author Report Share Posted July 17, 2011 Reduced the port wine sauce too much (to an uneatable state), but the trout and mushrooms were good... Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted July 20, 2011 Report Share Posted July 20, 2011 (drools) Quote Link to comment Share on other sites More sharing options...
grawk Posted July 21, 2011 Report Share Posted July 21, 2011 thai red curry shrimp with steamed green beans and rice Quote Link to comment Share on other sites More sharing options...
grawk Posted July 23, 2011 Report Share Posted July 23, 2011 smoked ribs followed by grilled corn and turkey burgers Quote Link to comment Share on other sites More sharing options...
shellylh Posted July 31, 2011 Report Share Posted July 31, 2011 I keep buying dried Chipotle peppers at the store because they smell so wonderful. However, I don't know what to you them in. Does anyone know a really good recipe that uses them? Oh, and I don't eat anything that has lived under water... just meat, grains, veggies, etc. Quote Link to comment Share on other sites More sharing options...
Voltron Posted July 31, 2011 Report Share Posted July 31, 2011 Smoking some pork chops and making some home made spaetzle in an effort to recreate an especially good meal in Dresden this summer. Quote Link to comment Share on other sites More sharing options...
shellylh Posted August 2, 2011 Report Share Posted August 2, 2011 Didn't find anything interesting to make with dried chipotle peppers so I made something up myself and it was damn good. I like how the spiciness and tanginess (sp?) interact. Ingredients (no real measurements): 2 "half" chicken breasts (from 1 whole chicken breast) 2 dried chipotle peppers very finely chopped (aka minced I suppose) lemon zest from 2 medium lemons lemon juice from 1 lemon flour 2 eggs lots of garlic powder freshly ground sea salt freshly ground black peppercorns McCormick "italian seasoning" (marjoram, thyme, rosemary, savory, sage, oregano, and basil) olive oil white vermouth or white wine (I used Dolin blanc) basmati rice butter I would have prefer some fresh herbs (like thyme, sage, and rosemary) to the McCormick mix but that was all I had at the time. The basic idea: Pound the chicken breasts to make them flatter. Add lots of garlic powder, chipotle peppers (keeping the seeds), salt, pepper, italian seasoning, and lemon zest to the flour and mix up. Use enough flour to coat the chicken but not so that there is a large flour:other stuff ratio. Dip each chicken breast in egg, then the flour mixture, then the egg again, then the flour mixture again. Add a layer of olive oil to a pan (I like to use cast iron) and cook on medium to brown both sides. Then let them cook on low until they are cooked. Add some butter, lemon juice, and vermouth and cook on low for a few minutes. Cook some rice (I used basmati rice) and then add a bit of butter to the rice. Serve the chicken over the rice. Drizzle some of the leftover juice from the pan over the chicken. If you want, squeeze a little more lemon over the chicken. Add more peppers if you want it spicier. Quote Link to comment Share on other sites More sharing options...
grawk Posted August 2, 2011 Report Share Posted August 2, 2011 pan roast them, grind them in a coffee grinder, and make a sauce from them Quote Link to comment Share on other sites More sharing options...
shellylh Posted August 2, 2011 Report Share Posted August 2, 2011 What kind of sauce? Like this? Quote Link to comment Share on other sites More sharing options...
grawk Posted August 2, 2011 Report Share Posted August 2, 2011 sure, almost any sauce, really. I like onions, garlic, citrus, and peppers, blended until a thick sauce. Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted August 2, 2011 Report Share Posted August 2, 2011 I made "chili" the other day, and I added way too much water. Been trying to cook it off in a crockpot, but at this point it's been 4 hours/night for 2 nights and has a long way to go. What ingredient or ingredients should I add to thicken things up? I'm almost tempted to do something really out of the ordinary at this point, like oatmeal. Would that be bad somehow? And when I say, "chili", it's not really chili, it's just a bunch of crap I threw together: 2 lbs. ground chicken, 1 jar of Newman's Own spaghetti sauce (specifically the Sockarooni variety), lots of chili powder (basically, added chili powder until it stopped smelling like spaghetti and more like chili), one can of tomato paste, 1.5 Spanish onions, 1 thing of prepacked garlic (about half a dozen cloves). Any suggestions? I almost brought it to work with me today so that I could give it another 8 hours. Quote Link to comment Share on other sites More sharing options...
grawk Posted August 2, 2011 Report Share Posted August 2, 2011 my cheat, crushed corn ships Quote Link to comment Share on other sites More sharing options...
shellylh Posted August 2, 2011 Report Share Posted August 2, 2011 Corn chips would work well. You could also try eggplant if you like that. Kinda like this: http://zehnelfzwolf.wordpress.com/recipes/spicyeggplantspaghetti/ Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted August 3, 2011 Report Share Posted August 3, 2011 I can actually do the corn chips, I'll give that a try tonight. Thanks! Re: Jacob -- I was being lazy. I thought I had everything when I started, then realized I didn't have tomato sauce, so substituted what I had on hand. I'm a "never make it the same way twice" kind of guy, when it comes to chili. Also trying to cut down my red meat intake. Reminds me, need to pick up some turkey dogs. Shelly, I do really love eggplants, will try that next time, that sounds good, but at this point, I'm going to miss the grocery store closing. Also olives...hmmm...I actually do have olives, might have to try that. Quote Link to comment Share on other sites More sharing options...
tyrion Posted August 7, 2011 Report Share Posted August 7, 2011 I made 2 Key Lime pies today: While Jp sat around and drank my beer: Quote Link to comment Share on other sites More sharing options...
raffy Posted August 7, 2011 Report Share Posted August 7, 2011 Pork chops on the grill Quote Link to comment Share on other sites More sharing options...
strid3r Posted August 8, 2011 Report Share Posted August 8, 2011 Dusty, you can also try oat bran as a thickener the next time you have that problem. I've done that for stews before and have had good luck with it. Quote Link to comment Share on other sites More sharing options...
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