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  1. cut up a chicken with skin and bone intact. dry rub, just some leftover stuff I had in the cupboard. extra kosher salt. I always like a little extra salt, because most of the time I never put enough salt. preheat grill to 450. chicken on. turned every 5 minute for about 30 min and basted with bbq sauce for the last few minutes on both sides being careful not to let it catch. chicken off. done. the most challenging part is to figure out what to eat it with. good times.
  2. I had around 21 wings..roughly 4 lbs. I folded the wing tip back behind the drumette. so, I didn't cut the tips off. then I put them in a mixing bowl and sprinkled with emerils essence and around 1.5 tsp. kosher salt. I heard it is best to just use a dry rub for a more crispy skin. I used a full deflector and heated to 350F. I just went by the dome temperature gauge, so the actual temp was probably a bit higher. wings on 20 min lid closed, then turn , another 20 min., lid closed. then off the grill into a mixing bowl and tossed with Diana sauce, about 1/2 cup. back on the grill for another 10 minutes, lid closed. and that was it. they turned out good, not crispy, but also not dry or overdone. Did I get the result I wanted. well, I wanted tasty and it was so I think it was mission accomplished. I also did corn in the husk, soaked first for an hour and on the grill for around 20 minutes. ate it with crusty buttered baguette and mixed salad with parmesan and basil oil and vinegar dressing, by Kraft.
  3. haven't done these in a long while and need some advice. temps direct or indirect I am using a CGK and I also have a grilling basket but I was planning on just putting individual wings on the grill. I want to get them nicely rendered and crispy but not dried out and then would toss in a sauce and back on for a few more minutes.
  4. Instead of just using Chili powder in the above recipe I have discovered something to take it up a level. Mexican seasoning blend 4 T Chili Powder 3 T Ground Cumin 3 T Ground Coriander 2.5 t Garlic Powder or garlic granules 3 T Smoked Paprika or regular paprika 3 T Dried Oregano 1 T Sea Salt flakes 1 t Black Pepper
  5. this dish is quite scalable. you could go with a smaller roast ..say 2.5 lbs. ..and tomatoes ( 28 OZ tin ) and 12 oz bottle beer. Also I like to add a couple of bay leaves in the cook which is optional. no army here but I freeze mine in portions as a way to quicken up meal prep. for the cook I did I filled five freezer bags with almost 1.25 lbs of stew each. one bag along with some sides like carrots, potato wedges, a green, rice or crusty bread should be good for a dinner for two, and usually it is just me and one of my kids or me and my mom.
  6. six hours on low in the crockpot and the meat was just sumptuous. juicy and tender with a bit of chew. I added a couple T of RWV to finish and about 8 oz. of thinly sliced sauteed mushrooms. I didn't find a need to adjust any thing else like salt. after it cooled a little, I just picked the whole ceramic pot out of the crockpot cooker and placed it in the fridge to store it overnight. tomorrow I'll divide it up and freeze portions. You will notice that I did not add carrots and potatoes, because I prefer to eat them fresh and not from frozen. the gravy came out perfectly rich and just the right consistency and the flavor is very comforting and gets even better when the stew is made a day or two ahead.
  7. I am actually making this today and it is slow cooking right now as I am sipping barking squirrel. ingredients about 1/2 C AP flour ( for dredging the beef pieces ) 5 to 10 jalapeno peppers chopped and seeded ( this ingredient is optional ) approx. 1.2 kg. fresh tomatoes, any tomatoes you have like cherry tomatoes or whole tomatoes or canned will also do nicely about 3.5 lbs of good boneless beef blade or chuck, like Angus, Red Grill, AA will do fine about 6 to 8 medium onions pinch of dried thyme and oregano kosher salt to taste. 1 can good quality beer - brown or amber or stout or guiness or german double bock, about 473 to 500 ml. or any beer you would drink that you'd like to put in your stew. today I used one called Barking Squirrel 473 ml. from HOPCITY Brewing Co., amber lager 5.0% alc.vol. , 24 IBU, in a black tin. The description says Our flagship brew. A superbly smooth balancing act of noble hop bitterness and caramel malt sweetness. contains barley and wheat. Method cut your roast carefully into big pieces. with a 3.5 lb. roast I get about 40 to 45. thinly slice your onions and fry them in some oil, or oil and butter, or ghee and oil, or whatever fat you like. I usually sprinkle in some kosher salt like a teaspoon. it is a lot of onions I start mine at a medium high heat for 5 minutes and then cook them a little slower for about 1/2 hour or more till I can smell a sweet caramel smell and they are getting a little browned and very soft. when they are done put them in your crock pot or a dutch oven. chop your tomatoes into chunks with a little olive oil and you can add your chopped jalapenos in there. put them in a pan and cover to cook them till soft, maybe 10 minutes. I like to season with about a tsp. of salt. a pinch of thyme and oregano in. I sometimes just add the jalapenos to the onions in the last 10 minutes of cooking them. using chili's is totally optional and not necessary. add your tomato mixture in with the cooked onions in your crock pot or dutch oven I put the flour in a zip lock bag and then coat a few pieces of meat at a time and put on a sheet pan. now put some oil in the pan that you had the onions and heat and then give the meat pieces a nice brown sear. do it in three batches and don't let the pieces touch eachother. after each batch add them to the crock pot till they are all in there. now deglaze that pan by pouring the can of beer in there. cook on medium high to boil off the alcohol and reduce by a third. about 4 minutes. now add this to the stew. and stir it in. now keep the lid on and keep the crock pot on low till the meat is perfectly tender. it could take 4 or maybe 6 hours. I will let you know how long mine took after it gets done later today. when it is all done you can adjust the seasonings and also add in some RWV or some balsamic vinegar to taste as well. and also now do some sliced mushrooms in a pan ( saute on high heat, dont let the pieces touch eachother or else they will steam instead of fry ) and add that to the recipe when the meat and stew is done. now get yourself another Barking Squirrel, kick back and enjoy the beautiful smell of that stew. get some nice bread to eat it with.
  8. C stands for cup t stands for teaspoon. some people abbreviate it to tsp. T stands for tablespoon. this is just standard ingredient listing shorthand, you will notice it in many recipes.
  9. 3 T Oil 1 C chopped onions 1 clove crushed garlic 1/2 C chopped green pepper 3 T finely chopped chili pepper or red hot pepper 1 C chopped celery 1 to 3 t chili powder ( to taste ) 1 t tomato paste 1 lb ground beef 1 19 oz tin ( 540 ml ) whole tomatoes 1 14 oz tine ( 398 ml ) kidney beans 1 t salt 1/2 t pepper Heat oil in frying pan, add next five ingredients, cook stirring for five minutes. Add chili powder and tomato paste, cook two minues Add ground beef, cook till browned Add whole tomatos and kidney beans and seasoning Stir till boiling, reduce heat Cover and simmer for 45 minutes to an hour, stir occasionally Serves 4
  10. I used this guys recipe today ( Harpal singh sookie ) to make chicken tikka, see my post from today Sept 10. I added a little cardamom, methi, and coriander powder as well but followed the recipe instructions for the rest of it. tasted just like the restaurant.
  11. had a hankering for some Indian food and decided to try some chicken tikka on the kamado. The other sides were a beef biryani, a vegetable Saag ( you say it like...sog ) and some potato wedges spiced with a little curry and Emerils essence, and a drizzle of ketchup.
  12. got 5 lbs of spareribs for grilling tomorrow. Meathead's Memphis dust. the new thing that I am trying is salting the ribs overnight with a little kosher salt. i have no idea what it is supposed to do, but I think I read it from something meathead mentioned. I'll try and get pictures and give some feedback here later, but I was wondering if anybody else has tried to apply a bit of salt to the ribs like this for a few hours or overnight, and how did you like it, or not.
  13. i'm visiting a friend and will be doing the rib cook. the thing is I dont' have long to stay there before having to head back home. so I need to get the ribs done for lunch. these are backribs. I am thinking of doing 1/2 hour to smoke them, then foil wrap for about 1 hour, and then sauce for about 20 minutes at around 325F. does that sound about right?
  14. If your wrapping in foil do you place it bone side up ( meat side down ) or do you have it so the meaty side is up and the bone side is down? just wondering about what members have to say about their experience when doing a foil cook with back ribs specifically. fee free to also address side ribs and this issue. thanks.
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