How do you cook it?

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Randolphkeys

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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.
 

Hurl Bruce

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Anybody ever spatchcock a turkey? If so, is it difficult to do? Does it taste good that way?
 

bs80

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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.
 

Kouki

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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.
 

Kouki

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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.
 

DJTJ

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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.
 

DJTJ

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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.
 

Randolphkeys

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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.
 

Sir'Dom Pointer

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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.
 

Randolphkeys

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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.
 

DJTJ

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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?
 

Randolphkeys

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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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