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How do you cook it?

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Went with enchiladas, finished them in the Weber Kettle with a hickory wood chunk. Insanely good.

Rub for chicken:

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
  • ½ teaspoon cumin
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper

I use a Market District sauce, I don't make my own. After browning meat and getting the Kettle to 370, put them on for 20 minutes.
 
Went with enchiladas, finished them in the Weber Kettle with a hickory wood chunk. Insanely good.

Rub for chicken:

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
  • ½ teaspoon cumin
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper

I use a Market District sauce, I don't make my own. After browning meat and getting the Kettle to 370, put them on for 20 minutes.

Did you smoke the meat and make the enchiladas afterward or did you smoke... the whole enchilada?
 
I made some delish salmon last night, kinda winged it. Trying to eat healthier.

Salmon was just seasoned with cajun/blackened seasoning, seared on flesh side, flipped, into oven to finish cooking to ~125 (ended up carrying over to ~135...more than I thought it would)

The real star was the white bean puree I placed the salmon on.

- "Holy trinity" onions/celery/bell peppers sauteed in olive oil + garlic
- Added can of white beans, mostly drained
- Blended with some additional olive oil and fresh lemon juice, salt, white pepper, more garlic powder
- Finished with finely minced green onion

Served up with broccolini (steamed then sauteed w lemon/olive oil/red pepper flakes) and a small baked sweet potato
 
Anyone have experience with dietary restrictions for heart disease?

Dad just had double bypass last week.

My parents are hopelessly midwestern with a pretty narrow palate.

Cooking with fresh herbs was noteworthy growing up. And it was probably just parsley for decor.

They are making my salmon with white bean puree tonight.

Its encouraged me to eat healthier, not just for my bealth but to give them ideas, and I'm prone to winging it and have a larger palate.

He misses salt the most so i told him herbs, spices, vinegars/citrus but again thats foreign to them.

And theres so many "healthy" recipes on the internet and its scary.

Tonight I'm making a lentil pasta bake with ground turkey, fennel seeds ("sausage flavor"), a ton of spinach and mushrooms, onions, garlic, pasta sauce, cheese. Never tried these lentil pastas before.
 
Dad just had double bypass last week.

My parents are hopelessly midwestern with a pretty narrow palate.

Cooking with fresh herbs was noteworthy growing up. And it was probably just parsley for decor.

They are making my salmon with white bean puree tonight.

Its encouraged me to eat healthier, not just for my bealth but to give them ideas, and I'm prone to winging it and have a larger palate.

Sorry to hear about your father. I hope he adapts, and it's possible to adapt.

Sub out for coconut milk instead of cream.

Sub out for leaner ground meats, and I am a believer in going half lean ground beef with half ground turkey to "hide it."

Penzy's salt free rubs and spices are perfect for what you are asking.
 
I wonder if there's a way to pose Beyond Burger/Impossible Burger to your parents where they wouldn't have a visceral reaction because it's not a hamburger dammit! They're seriously super good on their own. I'm not a vegan or anything but I always have a couple in hand on the freezer when we're feeling like a lazy dinner.
 
I wonder if there's a way to pose Beyond Burger/Impossible Burger to your parents where they wouldn't have a visceral reaction because it's not a hamburger dammit! They're seriously super good on their own. I'm not a vegan or anything but I always have a couple in hand on the freezer when we're feeling like a lazy dinner.
My wife and I just had the Beyond Burger for the first time tonight. Got a pack of eight at Costco and figured we’d give them a try. I was surprised at how much I enjoyed eating it.
 
My wife and I just had the Beyond Burger for the first time tonight. Got a pack of eight at Costco and figured we’d give them a try. I was surprised at how much I enjoyed eating it.
I prefer it over a beef burger. Obviously a great hamburger tastes better, but the beyond burger and impossible burger both beat most "meh" hamburgers I've had and I can eat one without feeling gross afterwards.

Also, a shoutout for maybe the Restaurant thread. Banter's black bean sausage is one of the best vegetarian substitutes I've ever had. I get one almost every time my wife and I go there.
 
Sorry to hear about your father. I hope he adapts, and it's possible to adapt.

Sub out for coconut milk instead of cream.

Sub out for leaner ground meats, and I am a believer in going half lean ground beef with half ground turkey to "hide it."

Penzy's salt free rubs and spices are perfect for what you are asking.

Thanks. He had a stent put in years ago, either '13 or '14. Few weeks ago - shortness of breath on his daily walks. Eventually led to heart catheter where they found a bunch of blockage, and next day double bypass. So he already knew he had a problem but maybe they weren't taking it seriously enough. Can't really blame them, it's hard to eat perfect and exercise all the time.

It's crazy, last Friday (~ten days ago) was the operation, Saturday most of day in ICU...he was supposed to be released Tuesday which seemed crazy...but he made exponential progress each day. Just visited yesterday so my mom could get out of the house and run some errands and he's doing well.

But I digress...

Half ground beef and half turkey is a good idea. I told them that if they buy beef, spend a bit more and get grass fed since it is higher in omega 3's. Same thing with organic eggs. They eat a lot of ground beef. Again, hopelessly midwestern. Casseroles, etc.

And good call everyone on the burger alternatives...I did mention it to him yesterday. Alls he knew about it was that Burger King is selling them...must have been in the news :chuckle: . Are they available in stores now? I've never looked, I thought they were still kind of scarce / restaurant only.
 
Thanks. He had a stent put in years ago, either '13 or '14. Few weeks ago - shortness of breath on his daily walks. Eventually led to heart catheter where they found a bunch of blockage, and next day double bypass. So he already knew he had a problem but maybe they weren't taking it seriously enough. Can't really blame them, it's hard to eat perfect and exercise all the time.

It's crazy, last Friday (~ten days ago) was the operation, Saturday most of day in ICU...he was supposed to be released Tuesday which seemed crazy...but he made exponential progress each day. Just visited yesterday so my mom could get out of the house and run some errands and he's doing well.

But I digress...

Half ground beef and half turkey is a good idea. I told them that if they buy beef, spend a bit more and get grass fed since it is higher in omega 3's. Same thing with organic eggs. They eat a lot of ground beef. Again, hopelessly midwestern. Casseroles, etc.

And good call everyone on the burger alternatives...I did mention it to him yesterday. Alls he knew about it was that Burger King is selling them...must have been in the news :chuckle: . Are they available in stores now? I've never looked, I thought they were still kind of scarce / restaurant only.
Beyond Burgers have been in stores for years. Giant Eagle and Heinen's both carry them in the Cleveland area (and now Costco does as well!)

Throw a Beyond Burger on a nice wheat bun from your grocery store's bakery and you're set.

If you want to add some "beef" flavor/savoriness, I sometimes splash a bit of Worcestershire sauce on them before I cook them in my cast iron. Salt and pepper, throw em in. Only takes a couple minutes. Some favorite toppings are arugula, a fried egg, some homemade sriracha mayo, etc.

Impossible Burgers are more restaurant-only.
 
Speaking of burgers, Giant Eagle carries Schweid and Son's CAB Custom Blend Chuck Brisket burgers. They are insanely good, but you have to let them sit for an hour at least before grilling them or they will 100% ball up in the center.

Oh shit, I see they just came out with a chuck, brisket and short rib blend.......
 
So, uh, quarantine recipes?
 
So, uh, quarantine recipes?

Let's make this interesting: What's in your pantry? I bought dry goods and canned goods that I know go together if I can't make it to a store. Here's one of my favorites:

Vignarola

One small onion
Two cans of peas
One can of artichokes
Parmesan cheese
Macaroni

Step one: Chop the onion and saute for two minutes in olive oil. Drain the cans of peas, but leave some of the artichoke brine. Step two: Add some salt and pepper with 1/2 teaspoon of white sugar and simmer for about 20 minutes. Step 3: boil the macaroni as directed.

You can now combine with parmesan cheese on top or if you really want the flavors to combine, bake everything together for 20 minutes as a casserole.
 
Just a heads up to everyone who reads this for quarantine recipes... every recipe I've ever gotten from @Randolphkeys has been nothing short of spectacular.
 

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