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How do you cook it?

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I am not a big fan of loaves of meat.

But, what is your recipe?

But wait, do you enjoy a good meatball? Perhaps a siu mai dumpling, Middle-Eastern Kabob or Eastern European cabbage roll? A meatloaf is essentially the same, but in a cube form with a sweet sauce on top.

I'll post my recipe for the sweet glaze:

-1/2 cup Hunts ketchup because screw Pittsburgh
-1/3 cup real maple syrup
-1/4 cup brown sugar
-1 teaspoon red wine vinegar
-1 teaspoon allspice

The interior of the meatloaf is only boring if you make it like a 1960s house wife. If seasoned properly, there isn't a culture that doesn't make a good ground meat dish.
 
Anybody ever spatchcock a turkey? If so, is it difficult to do? Does it taste good that way?
 
lol spatchcock
 
Anybody ever spatchcock a turkey? If so, is it difficult to do? Does it taste good that way?
So long as you doubt mind the presentation, it makes things so much easier.

ETA: not too difficult, just need a pair of decent kitchen sheers.
 
Anybody ever spatchcock a turkey? If so, is it difficult to do? Does it taste good that way?

Highly recommended. I've only done a turkey like this once but it was the best bird I've ever made and maybe the best I've ever had. Pair it with a dry brine and - most importantly - don't overcook it, and you will have the juiciest and tastiest bird ever.

Regrettably I am not usually on turkey duty because im usually disappointed in the turkey and it just doesn't have to be that way.

Also my go-to method when roasting a chicken. Bonus points for cooking over a tray of veg. Mmm chicken fat.
 
Made a meatloaf last night thanks to this topic, except I'm trying to diet, and daughter is allergic to eggs, and I ran out of ketchup, and the bread I intended to use had gone moldy...but still turned out delicious because meatloaf.

My secret tip - instead of salt, season the mix with beef bouillon. I prefer the "better than bouillon" paste but dry granules will work as well.

I do this in beef recipes wherever I can. Meatballs, chili con carne, etc.
 
Made a meatloaf last night thanks to this topic, except I'm trying to diet, and daughter is allergic to eggs, and I ran out of ketchup, and the bread I intended to use had gone moldy...but still turned out delicious because meatloaf.

My secret tip - instead of salt, season the mix with beef bouillon. I prefer the "better than bouillon" paste but dry granules will work as well.

I do this in beef recipes wherever I can. Meatballs, chili con carne, etc.

My wife is from México. Salt doesn’t go in as a seasoning for beef or poultry. They use a brand called Knorr’s- it makes everything better. Chicken on poultry, beef on beef.
 
We make steak and turkey.

Turkey is deep fried, and the steaks are seasoned and ready and waiting.

Have to grill 10 NY Strips. Pray for me.

Edit- to clarify, a friend deep fries it in a lemon pepper matrimony. My sole Turkey job is picking it up.
 
Made a meatloaf last night thanks to this topic, except I'm trying to diet, and daughter is allergic to eggs, and I ran out of ketchup, and the bread I intended to use had gone moldy...but still turned out delicious because meatloaf.

My secret tip - instead of salt, season the mix with beef bouillon. I prefer the "better than bouillon" paste but dry granules will work as well.

I do this in beef recipes wherever I can. Meatballs, chili con carne, etc.

Yep, Better Than Boullion chicken and beef is always in my fridge.

For this meatloaf, I put a teaspoon in a food processor along with two cloves of garlic, three green onions, half a stalk of celery, and a bunch of parsley. I also throw in grated parmesan to the panko to help season and bind.

Here's my annual contribution to the family Thanksgiving spread: crab cakes.

PXL_20211125_185730036.jpg

I used a mini muffin tin with generous butter to grease the pan. I put some "show crab" without the binding agents in the middle. I think it looks way better than my usual.
 
Any of you got a combi steam oven?

We went with a V-Zug oven and a microwave. It was a mistake. It's a fucking great oven, but I have now read about a steam oven and I want one. Furked.
 
combi steam oven?

Are you talking about the Anova mini oven? Never heard of it before your post. Cool device from what I see. Thanks for the heads up!

Happy Turkey Day y'all.
 
Yep, Better Than Boullion chicken and beef is always in my fridge.

For this meatloaf, I put a teaspoon in a food processor along with two cloves of garlic, three green onions, half a stalk of celery, and a bunch of parsley. I also throw in grated parmesan to the panko to help season and bind.

Here's my annual contribution to the family Thanksgiving spread: crab cakes.

View attachment 7174

I used a mini muffin tin with generous butter to grease the pan. I put some "show crab" without the binding agents in the middle. I think it looks way better than my usual.

I gotta ask- how do you get the show crab not to burn?
 
I’m petrified to make crab cakes (plural) because I can’t keep them from browning too much.

I made the crab mix the night before, roll them into cakes while they are still cold.

I did the mini muffin tins at 450 for 16 minutes, probably could have pulled them sooner. Full size muffin tins I do 20 minutes.
 

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