How do you cook it?

[Randolphkeys]

Tuna steak kabobs:


Here is the marinade described above...


Soak the bamboo skewers, chopped peppers and red onion, and sliced zucchini marinating in a separate bowl from the yellowfin tuna chunks.



Smoky but red in the middle, absolutely perfect.

 

[Sir'Dom Pointer]

Making Shrimp Scampi Pasta tonight for 4. I made a killer Ragu the other day, but I hate cooking for more than 2 when I make Pasta because it fucks up my calculations and my pans are too small. Blyat.

 

[Out of the Rafters at the Q]

Making Shrimp Scampi Pasta tonight for 4. I made a killer Ragu the other day, but I hate cooking for more than 2 when I make Pasta because it fucks up my calculations and my pans are too small. Blyat.

Do the same thing in two pans at the same time. It's what I do when I make stupid big recipes for things that take time.

If it's short-time, like steaks, burgers, frying things, etc. I just go in batches.

 

[Sir'Dom Pointer]

Do the same thing in two pans at the same time. It's what I do when I make stupid big recipes.

I can do that when i'm alone, but when i'm cooking in front of people my ADD kicks in and doing a lot of things at the same time suddenly becomes hard! plus, a lot more to clean after lmao.

I will try though. Making Ragu is much easier because you just cook it in a big pan for a few hours.. but when you have to handle a lot of shrimps and then cook them in a lot of pasta...my brain can't handle it.

 

[Out of the Rafters at the Q]

I can do that when i'm alone, but when i'm cooking in front of people my ADD kicks in and doing a lot of things at the same time suddenly becomes hard! plus, a lot more to clean after lmao.

I will try though. Making Ragu is much easier because you just cook it in a big pan for a few hours.. but when you have to handle a lot of shrimps and then cook them in a lot of pasta...my brain can't handle it.

When I'm cooking for people, I do as much of it as possible beforehand--prep, cook, clean--that way hopefully the end is just finishing everything up for them. Honestly, I prep as much as possible the night before. I'll measure things out and put them in little shot glasses or prep bowls with cling wrap over them and store them in the fridge.

It's not just your ADD--nothing ever works out as well as you have it planned in your head. I do all of that, start hours ahead of time, and at the end I'm still making a complete mess of the entire kitchen while calling my wife to help me because I bit off more than I could chew.

I'd get the sauce done, clean up everything, and just let that pot simmer. Get the pot for pasta ready and boiling, get the shrimp all cleaned and prepped beforehand. That way it's just dropping the pasta into the water, sautéing the shrimp, then bringing it all together.

I know it's classier to bring it all together in a large pan... but fuck it, just toss all that shit in a big pot and stir it around. Or hell, just add the shrimp on top of the pasta when you're serving it. Nobody's really going to care that much.

 

[Sir'Dom Pointer]

When I'm cooking for people, I do as much of it as possible beforehand--prep, cook, clean--that way hopefully the end is just finishing everything up for them.

It's not just your ADD--nothing ever works out as well as you have it planned in your head. I do all of that, start hours ahead of time, and at the end I'm still making a complete mess of the entire kitchen while calling my wife to help me because I bit off more than I could chew.

I'd get the sauce done, clean up everything, and just let that pot simmer. Get the pot for pasta ready and boiling, get the shrimp all cleaned and prepped beforehand. That way it's just dropping the pasta into the water, sautéing the shrimp, then bringing it all together.

I know it's classier to bring it all together in a large pan... but fuck it, just toss all that shit in a big pot and stir it around. Or hell, just add the shrimp on top of the pasta when you're serving it. Nobody's really going to care that much.

Thanks man.

I'm kinda fucked though because there were no fresh shrimps available at the market so I had to buy frozen and I can't make Shrimps stock now. But I hope it will do.

Gonna start preparing now. Have a good saturday!

 

[Out of the Rafters at the Q]

Thanks man.

I'm kinda fucked though because there were no fresh shrimps available at the market so I had to buy frozen and I can't make Shrimps stock now. But I hope it will do.

Gonna start preparing now. Have a good saturday!

Yup, all good.

Nothing wrong with frozen. Again, people are going to be happy you cooked, and impressed with the way it turned out.

Execute the dish well and nobody cares if you got the perfect, freshest ingredient or not--they're not comparing you to Joel Robuchon. I'd rather have a frozen shrimp cooked well than a fresh shrimp that someone fucked up.

The little touches like homemade stock are great--but they're something that those of us who cook care way more about than the people eating the dish. People will be happy and impressed with whatever you give them.

 

[Randolphkeys]

Well kept secret: Unless you live around the Gulf of Mexico, all the shrimp are probably flash frozen when caught. Nothing wrong with frozen shrimp, just be sure you remove that black vein on their backs.

I'm barbequing for 10 today: Korean baby back ribs, pre-made a monster Italian pasta salad, and whipping up a pitcher of mojitos to wash it down.

Here's my convincing argument to always make pasta salad for a barbeque... You make it the day before and it tastes better than something made fresh. You have more time to hang out and talk to people next to the grill. Just add an extra feta, chopped parsley/basil, and squirt of dressing before you serve it up.

 

[Sir'Dom Pointer]

Well kept secret: Unless you live around the Gulf of Mexico, all the shrimp are probably flash frozen when caught. Nothing wrong with frozen shrimp, just be sure you remove that black vein on their backs.

I'm barbequing for 10 today: Korean baby back ribs, pre-made a monster Italian pasta salad, and whipping up a pitcher of mojitos to wash it down.

Here's my convincing argument to always make pasta salad for a barbeque... You make it the day before and it tastes better than something made fresh. You have more time to hang out and talk to people next to the grill.

Damn, that looks good.

Do you have a smoker? I make my ribs in the oven but to make it juicy and fall of the bone I have to use Apple Cider and just wrap it up in tin foil. I don't have a good recipe to make them tender without adding Cider/Wine.. Honestly sometimes you want them dry.

 

[Randolphkeys]

Damn, that looks good.

Do you have a smoker? I make my ribs in the oven but to make it juicy and fall of the bone I have to use Apple Cider and just wrap it up in tin foil. I don't have a good recipe to make them tender without adding Cider/Wine.. Honestly sometimes you want them dry.

Here's what everything looks like right now after prep yesterday:



The pasta sat in kalamata olives, artichoke hearts, banana pepper rings, and sundried tomatoes all night with their marinating liquid. I also chopped fresh cucumber, green onion and parsley.

I separated baby backs at the bone and marinated overnight in the Korean kalbi. When I throw them on the grill, I treat them like bone-in pork chops at a medium direct heat instead of slow and low. It's a cheat, but it's also delicious. I do low and slow smoked ribs as well, but this is easier for parties!

 

[Sir'Dom Pointer]

So the Pasta came out great. I sauteed 5 cloves of garlic, chilly flakes then added a cup of white wine and 1.5 squeezed lemon juice, instead of frying the shrimps, I poached them on low hit.. I also sliced them in half, thinly through the middle so they would be more delicate. I bought some fresh pasta, but it was tagliatelle and on a whim I decided to switch to dry spaghetty as I thought it would hold the sauce better and is lighter. To finish, I put it on low hit, added the cooked pasta, half package of butter, and to finish I sprinkled some parsley and a bit of smoked chilly and lemon zest.

Unfortunately, the Shrimps did not come out as tender as I wanted them to, but overall the dish was very tasty.

 

[Randolphkeys]

1 1/2 hours indirect heat followed by a quick finish on direct heat:



Korean marinated baby back ribs - perfect way to make everyone forget how bad I screwed up Ben's sous vide.

 

[Sebastian]

1 1/2 hours indirect heat followed by a quick finish on direct heat:

View attachment 5950

Korean marinated baby back ribs - perfect way to make everyone forget how bad I screwed up Ben's sous vide.

View attachment 5951

 

[bob2the2nd]

1 1/2 hours indirect heat followed by a quick finish on direct heat:

View attachment 5950

Korean marinated baby back ribs - perfect way to make everyone forget how bad I screwed up Ben's sous vide.

View attachment 5951

Question for all. When entertaining do you cut your ribs for individual servings before or after cooking? I've always cut ribs into 3-4 rib segments, then cook, then cut into individual servings. I think it makes it easier to cook and less chance of drying things out. But curious what others think

Also those ribs look amazing

 

[Randolphkeys]

Question for all. When entertaining do you cut your ribs for individual servings before or after cooking? I've always cut ribs into 3-4 rib segments, then cook, then cut into individual servings. I think it makes it easier to cook and less chance of drying things out. But curious what others think

Also those ribs look amazing

Appreciate it!

With Saint Louis ribs I do full slab uncut with rub. Marinated baby backs I made yesterday are individually cut because they are a leaner rib that doesn't need as much rendering. That's my father-in-law's go-to move.