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  1. The last time we rented an Airbnb I vowed to buy a knife roll and bring some of my knives with me so I could have the use of sharp knives instead on the dull knives they always seem to have. (It’s not that they need to be expensive, but if they were at least sharp I wouldn’t complain) Well we just got back from spending a week in Reno at an Airbnb and you can guess how the knives were. So, I’ve made good on my vow and got myself a cheap knife roll. I also purchased this Mercer Millenia 8” chef knife to go in it. As I said they don’t need to supply expensive knives and t
  2. If I had stopped at the cheap Mercer knife, I had purchased from Amazon I’d have been fine. (See previous thread) Unfortunately, there was a sale over Labor Day at Cutlery and More, so my wife is now mad at me because I purchased 3 more new knives. She suggested I have a problem and to this I must agree. I didn’t “need” any of these knives, but one was such a good price and the other two are, as Old Man Parker said on Christmas Story, “Indescribably Beautiful!”. Below is a short video of the objects of my wife’s wrath. This first knife is a 9” Dragon Storm Chef’s knife by A
  3. I picked up 2 lb. of 98% fat free ground turkey breast the other day. I made some more of the 4 bean Turkey Chili I made a month ago with it but this time it was virtually free of points. (Only 1 WW Purple point) I diced up all the onions and peppers, mixed up the spices. Here are most of the ingredients. 1 ½ Tablespoons Olive Oil 2 lb. Pounds 98/7 Lean Ground Turkey ½ Yellow Onion (Diced) ½ Red Onion (Diced) I Poblano Pepper (Diced) 1 Red Bell Pepper (Diced) 1 ½ Teaspoons Minced Garlic 1 6 Oz. Can Diced Green
  4. Hard to imagine but these are my first go at Baby Back Ribs. I’ve done spares and St. Louis cut ribs plenty of time but have never done the Baby Backs. First time for everything I guess. So here they are. Broke out the pork rub when Husker decided to Photo-Bomb my picture because he smelled meat! Spread on a thin layer of molasses and then the pork rub. Wrapped them up and let them rest for 5 hours. Prepped my Primo for indirect cooking and preheated it to 225 degrees. Put them on and let them cook for 2 1/2 hours. (Note: Forgot that Bab
  5. With the wife and I on the Weight Watchers plan, I’ve been avoiding some of my favorite Mexican dishes. Now that I think about it, this really isn’t necessary if I’m carefully what I choose and how I prepare the dishes. Take fajitas for example. A protein, seasoning and some veggies. Made with boneless, skinless chicken breasts and not much oil the fajitas themselves are only 1 point per serving. I can live with a diet that includes chicken fajitas, can’t you? Well, that leads me to the sides. Made carefully many of the sides are 0 to only 2 points per serving. Follow along with me and I’ll sh
  6. In my other post, I was asked if I would post the recipe for this. It is not mine but is based on Rick Bayless's recipe. I tweaked the cooking method and adjusted for 8.5 lbs. of pork. The pictures below the recipe were from last years cook and are there to give you a better idea of how I cooked it. (I apologize in advance for the length of this post) Here are the ingredients for the marinade and the pickled onion: Marinate: 4 tbsp. (about 2 ounces) achiote seeds / powder 1 tbsp. dried oregano, preferably Mexican 1 tbsp. black pepper (preferably fresh ground) 1 tsp. cumin (preferably fresh
  7. My wife and I have been cooped up in our house for 2 weeks so we decided to take a drive just to get out. We drove down to Downtown San Diego to see what things were like and found a virtual ghost town. This video shows us driving up 5th in the Gaslamp District. Normally there would be thousands of people on the sidewalks and bumper to bumper traffic. Pretty surreal!
  8. I’m really getting into wok cooking. Here a cook I did last Sunday for Dinner. Here are most the ingredients. Ingredient List: 2 Tbsp light soy sauce 1 Tbsp oyster sauce 1 Tsp Siracha 1 Tbsp butter 2 eggs, beaten, seasoned with salt 2 Tbsp cooking oil (I used Sesame) 2 cloves garlic, chopped (approximately 1 1/2 tsp) 1 1/2 tsp chopped ginger 1/2 cup small diced onion (approximately 1/2 of medium size onion) 1 boneless skinless chicken thighs (approximately 4 to 5 oz) (I used Chicken Breast) 1/4 cup carrot, sma
  9. Our lemon tree is loaded with lemons, so I looked up things to cook with lemons. Chicken Scallopini uses lemon juice so I looked up a recipe and came up with this. Ingredients: 2 Chicken Breasts (Boneless & Skinless – Cut in half) 1/4 tsp. salt 1/4 tsp. black pepper 1/4 cup Flour 1/4 cup Italian bread crumbs 1 tbsp. butter 2 tbsp. capers 1 tsp. minced parsley (and some for garnish) 1/4 cup fresh lemon juice 1/4 cup dry white wine (I used Chardonnay) Cooking spray for pan I started out covering my counter with pla
  10. The wife and I are doing the Weight Watchers program so I’m eating quite a bit differently that I did in the past. This was cooked inside on the stove top, but thought I’d share it anyway. (As it was delicious!) Ingredients: cooking spray (I used some Red Pepper infused OO spray) 1 medium Golden Potato, Diced into approximately ½” pieces ½ cup onion, chopped 1 medium poblano chile, seeded and diced. (Mine was small so I added some Bell Pepper I had left over) 1 cup corn 1 cup black beans, drained 1 cup zucchini, Diced into approximately
  11. I’ve been using these basic whetstones that I purchased a few years ago. I believe both stones ran me under $55.00. They work fairly well, but are a little on the small side, so I’ve been wanting to upgrade. I had a mess of Amazon gift cards so I looked to see what I could get. The first thing I purchased for my kit was a pet food mat that will serve as my work station. If I want to sharpen in the house, I need something to contain any water or slurry from making its way onto the countertop. This is a 24” x 16” silicone mat with a ½” lip and little raised nubs to keep things from sl
  12. Wanted to start Super Bowl Sunday out right. I decided on Huevos Rancheros. Started out making the sauce by sautéing some onions and bell pepper. Once they had started to wilt, I added a can of diced tomato. After that had cooked for a few minutes, I added a small can of rojas enchilada sauce and let this simmer for 15 minutes. After the sauce was done, I cooked up some potatoes. (While these were cooking, I cooked up some black beans inside) Grilled up some tortillas. And finally cooked up some eggs. (these were for the wife’s dish)
  13. I been wanting to do this for a long time but didn’t have a proper equipment or the correct weather conditions. I recently bought an A-MAZE-N smoking tube. It was expected to get down to 41 degrees (fairly cool nights for Southern California) and it was only 67 during the day so I decided to give this a try. Around 4:00 PM I started by cooling the kamado down by placing 5 pieces of Blue Ice in it. Around 8:30 it reached 50 degrees outside, so I started up the A-MAZE-N smoking tube in my gasser so as not to heat up the kamado. Once it ignited, I let it burn for
  14. A certain knife dealer site had so good of prices on some nice knives in BD1N stainless that I couldn’t help myself. (It’s a sickness I tell ya!) Anyway, here’s some pics of my new tools. 9” hollow edge craving knife and fork set. 6” curved boning knife. I had a Big Poppa gift certificate I’d won in a throwdown that was burning a hole in my pocket so, I placed a couple of items I didn’t already have in my cart. Also added 2 rubs on sale that I thought I’d use a lot. I already used the carving knife for Christmas Eve dinner with m
  15. On New Year’s Eve we had our friends over for dinner. They were getting up early to go to the Rose Parade so the evening ended early but we still had a great time. I made 2 pizzas. The first was a Hawaiian Pizza with red onion, black olives, Canadian bacon and pineapple. The second was a Meat Lover’s Pizza with red onion, black olives, peperoni and Italian sausage. Both were delicious but I have to say the Meat Lovers was my favorite. Thanks for looking
  16. Most of you who’ve been around a few years, know this is the time of year that I go full Griswold. Here’s a pic of my house from a few years ago. It gets a little bigger every year. This year I rented a boom to put lights up in our 50’ tall Italian Cypress you can see to the left of our garage. (Sorry no photo of it this year) Anyway, as is our family’s tradition, we host everyone on Christmas Eve for dinner and presents. In attendance were my two brothers that live here in California. They came down from the L.A. area along with my niece, my nephew and his fiancé.
  17. We spent Thanksgiving with good friends and neighbors and their family. We were tasked with providing the dressing and a pecan pie. The pie we bought from Costco but for the dressing I made my favorite Cranberry, Apple and Walnut dressing. (Recipe can be found here: Here are most of the ingredients. Melted the butter and sautéed the onions and celery. Combined the cranberries, apple and walnuts. After the butter, onions, celery, apple cider and chicken stock had simmered 10 minutes I stirred it into the dry dressing and spread it out into the baking
  18. So my work had a Chili Cookoff contest and I decided to join in on the “fun”. I put fun in parenthesis because I had to make the chili on Tuesday after work and didn’t get done until it was 9:00. I then had to wait until it cooled off enough to put it in the fridge. So I’m in bed at 10:15 and the alarm is set for 4:30. This so I can shower and get everything ready and make the drive up to the L.A. area on Wednesday. I made a White Chicken Chili called Chili Blanco. I used a recipe from All Things BBQ. (Here's a link to his video: https://www.atbbq.com/thesauce/chili-blanco/) I twe
  19. I’ve made this pizza at least 10 times as it is my favorite. This morning I made up some pizza dough. Around 3:00 I prepped my kamado for pizza and lite it up to preheat. Around 3:30 I brought out my dough and all my ingredients. I applied a thin layer of BBQ sauce and some red onion. Then some red bell pepper and cilantro. Then some chicken breast I’d mixed up with some BBQ sauce and finally, the cheese. Placed it on the pizza stone in the kamado for approximately 8 minutes at 400 degrees.
  20. Since my Husker Game was finally on in the evening we had a watch party at our house. I wanted something we could eat while watching the game, so I decided on Runzas (AKA Bierocks) and corn on the cob. (Both of which are Nebraska staples) I followed Cowgirl’s recipe with a few changes this time. This time I subbed out a 1 lb. chub of Jimmy Deans regular sausage for one 1 lb. of hamburger. I also tripled the amount of garlic. Both tweaks really added to the flavor and I’ll be doing so on all future batches. Here’s a link to a thread of my first attempt making these
  21. It’s been hot this last week here in Low Cal (Upper 90’s to low 100’s) but today it cooled off, so I grilled a few Cheeseburgers. I started out by cutting 2 russet potatoes up into 1/8th and then tossed in some OO and seasoned with some fresh ground salt, black pepper, cayenne pepper and some thyme. I then seasoned the patties with Primo Chicago Stockyard rub. Here they are on the grill ready to be flipped. Flipped them. I then removed the patties and toasted the buns. While they were toasting I added some cheddar cheese slices to the patties. Once the buns were done I pu
  22. Sent the long weekend off in style with a Double Meat Double Cheese Burger. Fired up Jr. for the patties. Flipped and removed them when they were done so I could add the cheese. Toasted the buns. One more time of the grill to melt the cheese. Plated this up with some watermelon, potato salad and a Stone Brewing Xocoveza. (Yum!) After a few bites of this monster. So good! Thanks for looking.
  23. For the long weekend we started out being invited over to our neighbor’s house for hamburgers. I was tasked with grilling up some corn. Once these started getting some golden-brown char marks, I put them in a large rectangular pan and covered them with foil. We took this over with two each, 3 portion plates of fixings. One plate had a stick of butter, salt and black pepper for traditional American style corn of the cob. The other plate had some mayo, Tajin seasoning and come Cotija Cheese for Mexican style street corn. Didn’t feel like I should be taking pictures at their house
  24. With the “Just Stuff It!” Challenge going on I searched for what might be on sale at one of the local stores. Sprouts had U15 shrimp on sale for $7.98 per lb. so I purchased a pound. I decided to prepare them my two favorite ways of cooking shrimp. The first is what I call Atomic Shrimp. (Which is bacon wrapped shrimp stuffed with cheddar cheese and a slice of jalapeño. As the jalapeño doesn’t make it very “Atomic”, I switched it out for slices of serrano chilies. Here are most of the ingredients. I peeled and deveined the shrimp and then butterflied them. I also sliced the cheese
  25. Chicken is my wife’s favorite and I like to cook things she’ll like, most of the time , so I cooked up some Chichen Shawarma. Started out by skinning and de-boning some chicken thighs that I had thawed out. I cut each in half and set them aside in the fridge. I now got out the ingredients for a yogurt based Sharwarma marinade. Everybody in the pool and gave it a good spin with the whisk. I then put the chicken thighs in and stirred it up to get complete coverage on all surfaces. I then covered the bo
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