How do you cook it?

[Kouki]

i literally ate bbq pork all week so i am kind of sick of both bbq and pork, ha. i have been using my slow cooker a ton lately to make meat for the week ahead of time. need to start making it and freezing half of it though.

decided to do all three - roast beef sandwiches, chicken sandwiches, and chili. though it is vegan chili. it is actually pretty damn good. tomatoes and jalapenos from my garden, poblanos, an orange bell, corn, zucchini, garlic, red onion, black beans, a chipotle + adobo, and seasonings. have some quinoa i cooked i can put in it too. roasted tomatoes and peppers in the oven, cooked all the veg separately on the stovetop to develop some nice color (and charred the corn a bit). took me like two hours.

also if anyone likes to make beef roasts, i recommend adding a few dashes of angostura bitters to it, or the gravy. yum. i "braised" two ~2.5 lb "spencer roasts" overnight in the slow cooker, with some stock/onions/garlic/dried chili/bitters/herbs. fell apart by crushing w my tongs this morning. awesome.

dry brined my chicken overnight, never done that so we'll see how that goes.

decided this morning that i want to make some horseradish cream sauce to go with it, so back to the grocery.

 

[Hurl Bruce]

Just got a Dutch oven. (not the fart kind)

Did a simple chicken and rice with chicken thighs.

Do you people use one of these? What's good to cook in one?

 

[Randolphkeys]

Just got a Dutch oven. (not the fart kind)

Did a simple chicken and rice with chicken thighs.

Do you people use one of these? What's good to cook in one?

My favorite is beef short ribs. I'll drop a recipe when I get some extra time.

In football season I crave kielbasa, halved red skin potatoes, and a jar of sauerkraut. Dump it in when you wake up, put it on low, football food is done by kickoff.

 

[Otsego Mar]

My favorite is beef short ribs. I'll drop a recipe when I get some extra time.

In football season I crave kielbasa, halved red skin potatoes, and a jar of sauerkraut. Dump it in when you wake up, put it on low, football food is done by kickoff.

He said not the fart kind.

 

[BimboColesHair]

Any PF Chang's fans in here? Been making my own version of their Mongolian beef the past few years...so damn good.

 

[Nicky]

Any PF Chang's fans in here? Been making my own version of their Mongolian beef the past few years...so damn good.

I've made a Mongolian beef a few times. I would end up adding coconut flakes to the rice to give it extra flavor. It was damn good.

 

[Kouki]

My favorite is beef short ribs. I'll drop a recipe when I get some extra time.

In football season I crave kielbasa, halved red skin potatoes, and a jar of sauerkraut. Dump it in when you wake up, put it on low, football food is done by kickoff.

that reminds me of my pork country style ribs that i make for new years (and a few times throughout the year)

pork + kraut + cabbage + diced tom + bacon + onions + brown sugar + apple cider vinegar

dump it all in and let it go...so good

getting to be my favorite time of year for cooking....bring on the slow cooker, and pot roasts, and chili...grilling when it is NOT balls hot out...

 

[Randolphkeys]

Here's what I remember from the last time I made beef short ribs:

4lbs Beef Short Ribs
Bacon fat for cooking - 2 tbsp
2 tbsp Olive oil
6 cloves garlic, minced
1 Medium onion, sliced
2 carrots, diced into inch pieces
2 Ribs of celery, diced
1 fennel bulb shaved, if they aren't easy to get, use a parsnip
1 small can tomato paste
2 cups Beef Broth
2 cups Dry red wine
1 tsp dried Marjoram / Thyme / Basil whatever herb you like
1/8 tsp Salt
1/8 tsp Black pepper
3 Bay leaves

1st, you start with the beef short ribs. You coat them in a little flour, salt and pepper, and sear them in the olive oil at a medium high heat. Pull the short ribs when you have them seared, and put in the bacon grease, garlic, onions, carrots, celery, and fennel. Cook the veggies for about five minutes in the lipids, then add the tomato paste and herbs. The tomato paste and veggies are going to concentrate flavor and probably get a little burnt on the sides of the dutch oven. Now you lower the heat to a low temperature and deglaze with the red wine. scrape the yummy burnt bits with a wooden spoon. Drop in the beef broth and bay leaves, stir the braising liquid. Lastly, drop your beef short ribs back in to braise about 3-4 hours.

 

[The Oi]

Realized I'd never smoked a burger.

Any PF Chang's fans in here? Been making my own version of their Mongolian beef the past few years...so damn good.

Elaborate please.

 

[spydy13]

Here's what I remember from the last time I made beef short ribs:

4lbs Beef Short Ribs
Bacon fat for cooking - 2 tbsp
2 tbsp Olive oil
6 cloves garlic, minced
1 Medium onion, sliced
2 carrots, diced into inch pieces
2 Ribs of celery, diced
1 fennel bulb shaved, if they aren't easy to get, use a parsnip
1 small can tomato paste
2 cups Beef Broth
2 cups Dry red wine
1 tsp dried Marjoram / Thyme / Basil whatever herb you like
1/8 tsp Salt
1/8 tsp Black pepper
3 Bay leaves

1st, you start with the beef short ribs. You coat them in a little flour, salt and pepper, and sear them in the olive oil at a medium high heat. Pull the short ribs when you have them seared, and put in the bacon grease, garlic, onions, carrots, celery, and fennel. Cook the veggies for about five minutes in the lipids, then add the tomato paste and herbs. The tomato paste and veggies are going to concentrate flavor and probably get a little burnt on the sides of the dutch oven. Now you lower the heat to a low temperature and deglaze with the red wine. scrape the yummy burnt bits with a wooden spoon. Drop in the beef broth and bay leaves, stir the braising liquid. Lastly, drop your beef short ribs back in to braise about 3-4 hours.

Look at you being all fancy.

My beef short ribs recipe consists of beef short ribs, dr. pepper, and bbq sauce (preferably Giant Eagle market district brand bbq sauce).

Put ribs in baking pan, slather with bbq sauce, pour in dr. pepper about half way up ribs, then cover with foil. cook at around 250, iirc, for 2-3 hours, flipping and applying more bbq sauce every 45 mins or so. take the foil off for the last 30 mins or so.

goes great with a side of your favorite mac and cheese (i usually go velveta shells and cheese).

 

[The Oi]

I've been making jerk shrimp lately after stealing Bahama Breeze's recipe and improving on it.

15-20 fresh shrimp (no frozen bullshit)
1/2 cup of beer (I've found golden ales and lagers are best)
1 Tsp Chopped garlic
1 Tbsp Chopped green onion
1/4 tsp Allspice
1/2 tsp Diced Texas Pete's peppers and a few drops of the sauce
1tsp thyme leaves (and 2-3 sprigs cut in half for presentation)
Loaf of some kind of crisp bread, heated for a few minutes along with the shrimp.

Put the shrimp inside the sauce in the oven at 500 for 5-7 mins and then drop it in a skillet while it's piping hot.


The taste largely depends on the beer, but it's got a nice tangy flavor to it due to the thyme, garlic and Texas Pete's. For the beer, I would avoid using anything particularly sweet like a Hefeweizen or anything as hoppy as an IPA. I would never say you should go with a bland beer necessarily, but when cooking I'm not really looking at the flavor of the alcohol to make the meal as much as be a good base.

 

[Randolphkeys]

No shame in barbeque style, @spydy13 , but the question from Kouki was: "What the hell do I do with my new Dutch oven?"

 

[spydy13]

No shame in barbeque style, @spydy13 , but the question from Kouki was: "What the hell do I do with my new Dutch oven?"

I wasn't ragging on you. Your recipe sounded delicious (although I didn't see it was related to a dutch oven question).

I was mainly just using your post as an excuse to post my "recipe."

 

[Randolphkeys]

I wasn't ragging on you. Your recipe sounded delicious (although I didn't see it was related to a dutch oven question).

I was mainly just using your post as an excuse to post my "recipe."

No problem, I'll probably try yours as well some day when I don't feel like chopping up all the veggies.

Another very easy but great use of a dutch oven: brandied onions.

I drop 3 tablespoons of butter in the medium low heat. Then I use a mandolin on about 6 onions into the dutch oven, slice them up evenly. Leave them on medium low uncovered, stirring every 20 minutes or so until they get uniformly tan. Then I drop in a shot or two of brandy and cover them for 10-15 minutes to finish the onions. It burns off the alcohol and leaves behind complex onion flavor for everything you make.

I make it and then freeze most of it in little ziploc bags, defrost them as a high end garnish when I want to appear impressive... like when my mother and father in law come over for dinner. Boring green beans or boring baked potatoes become all fancy if there's carmelized brandied onions on top of them.

 

[BimboColesHair]

Realized I'd never smoked a burger.



Elaborate please.

On how I cook it?

Go out and buy a nice looking flank steak.

Cut the steak into like inch by inch squares (but 1/4-1/2 inch thick).

Fill a bowl with 1/2 cup - 1 cup (depending on how much meat you use in 1 sitting) of cornstarch...coat the pieces of meat in the cornstarch evenly (let the meat sit for 5 minutes after this).

Then either in a wok or a fryer, fry the pieces of meat for 2-3 minutes (or until the outside of the meat pieces are crispy).

Then in a saucepan (medium heat) put in 2 tsp of vegetable oil, let it heat up a bit, then add 1/2 tsp of minced ginger and 1 Tbsp of chopped garlic

Then very quickly, and this is important that you do it very quickly after putting in the ginger and garlic, add 1/2 cup of soy sauce and 1/2 cup of water.

Then add 3/4 cup of brown sugar and 2 spoonfuls of marmalade and stir.

Bring the sauce to a boil and stir until the sauce thickens up (usually takes about 2 minutes once it begins to boil), then turn the heat all the way off. Then add some chopped green or red onion (most of the time I don't do this, and instead add crushed red pepper flakes).

Let the sauce sit and simmer for about 2-3 minutes while stirring, then place it back on low heat.

Add in the pieces of meat, stir to coat them in the sauce, then put on the lid to the saucepan and let the meat warm up and finish the cooking process (I usually give it 3 minutes).

Then I typically make some chicken fried rice (Uncle Ben's insta-rice cause I'm lazy), put it in a large bowl, then dump the meat and sauce into the bowl with rice.