jimjimbo Posted February 11, 2018 Share Posted February 11, 2018 1 minute ago, USNRET said: Tried it, burns too unevenly. I'm +40 on the life expectancy so I go with what tastes good and is easy. Well, I drink heavily while I'm waiting for it to get going, so, that helps.... 3 Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted February 11, 2018 Moderators Share Posted February 11, 2018 6 minutes ago, USNRET said: I'm +40 on the life expectancy so I go with what tastes good and is easy. At 60 not really worried either, if what I have done so far hasn't killed me I'll take a chance, never thought I would get this old. I probably shouldn't say this but i think I am ahead already considering everything. But I am still not eating one of Carl's peppers ! 3 Quote Link to comment Share on other sites More sharing options...
vasubandu Posted February 11, 2018 Share Posted February 11, 2018 2 hours ago, USNRET said: I have issues grilling in the cold. 22" Weber with Kingsford charcoal. Hints? Have you ever tried the sous vide method? I use it for steak, hot, warm, or freezing (which in Seattle is anything under 50 degrees). http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html 2 Quote Link to comment Share on other sites More sharing options...
oldtimer Posted February 11, 2018 Share Posted February 11, 2018 2 hours ago, USNRET said: Tried it, burns too unevenly. I'm +40 on the life expectancy so I go with what tastes good and is easy. If you are not going to do it right, don't ask for advice. I've never had a problem with uneven burning, maybe you should brush up on the cave man skills. 1 1 Quote Link to comment Share on other sites More sharing options...
oldtimer Posted February 11, 2018 Share Posted February 11, 2018 2 hours ago, dtel said: But I am still not eating one of Carl's peppers ! It will cure what ails you, at least until it wears off. 3 Quote Link to comment Share on other sites More sharing options...
jimjimbo Posted February 11, 2018 Share Posted February 11, 2018 2 hours ago, USNRET said: Tried it, burns too unevenly. I'm +40 on the life expectancy so I go with what tastes good and is easy. 30 minutes ago, oldtimer said: If you are not going to do it right, don't ask for advice. I've never had a problem with uneven burning, maybe you should brush up on the cave man skills. Well, ok, using lump charcoal does take a little bit of effort....When I buy a bag, I dump it in my wheelbarrow, and sort it into three piles, small, medium and large. Take the large pieces and split them into small and medium pieces. Keep the small and medium pieces separated into different storage containers. I use cheap plastic containers or buckets with a top so that it stays dry. Use a handful of the small pieces at the bottom of a charcoal chimney and then load the rest of the chimney with the medium pieces. (never, ever use lighter fluid). Light the chimney with a piece of newspaper. Then I normally throw a whole butchered baby goat and a few bunnies on top, and there you go. 4 Quote Link to comment Share on other sites More sharing options...
oldtimer Posted February 11, 2018 Share Posted February 11, 2018 You should try the bunnies inside the goat since they are so lean. 2 Quote Link to comment Share on other sites More sharing options...
WillyBob Posted February 11, 2018 Share Posted February 11, 2018 I'd try them peppers. I wouldn't eat a whole one ... I'm crazy, not stupid. I have some that grow wild down here. They are pretty warm. That they grow wild is your first hint. Similar to a chile tepin... chile pequin [bird peppers]. Little things. About the size of a pea. I cracked a green one between my teeth. That was as far as it got. Gag reflex disposed of it. And it NEVER touched anything but my teeth. and I will nibble on habaneros 2 Quote Link to comment Share on other sites More sharing options...
WillyBob Posted February 11, 2018 Share Posted February 11, 2018 1 hour ago, vasubandu said: Have you ever tried the sous vide method? I use it for steak, hot, warm, or freezing (which in Seattle is anything under 50 degrees). http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html does sous vide translate to precook? Not criticizing. Just summing the process up. the flame and char is just for appearance, basically. Yeah, I have do use that to do my wife's steak ... she want's hers well done - no pink. otherwise we tend to end up with jerky. 1 1 Quote Link to comment Share on other sites More sharing options...
jimjimbo Posted February 11, 2018 Share Posted February 11, 2018 31 minutes ago, oldtimer said: You should try the bunnies inside the goat since they are so lean. Ummmm...goabunyon. 4 Quote Link to comment Share on other sites More sharing options...
WillyBob Posted February 11, 2018 Share Posted February 11, 2018 I get lump mesquite charcoal. It is cheap. They make it across "the line" where the wife works. I think they are making charcoal and baking/burning adobes at the same time. 2 1 Quote Link to comment Share on other sites More sharing options...
GWSmith Posted February 11, 2018 Share Posted February 11, 2018 4 hours ago, USNRET said: Coffee for me. Doughnuts for all the teener females from the sleep over. New optical cables from Monoprice. House is empty. Girls are at a golf lesson. Boy is at the museum with his girlfriend. Getting settled in for the NASCAR race. Planning 1 3/4" rib eyes with teriyaki / Montreal steak seasoning but it's 37 outside and I have issues grilling in the cold. 22" Weber with Kingsford charcoal. Hints? Hello friends............... NO problem with cooking in the winter temps here in the NE! Nat gas 5 burner grill and side burner. My record for cooking 'scrapple' on a Saturday morning was LAST month during that very cold stuff that most everyone EVERYWHERE was experiencing, it was dead on 5 degrees.........pork turned out just fine in a saute' pan NO cover... ! Lowest temp for grilling up 8 swordfish steaks for dinning guests / dinner party?, 20 degrees.....managed 500 degrees under the hood with four burners running at full out.... They were a hair under done (better to err on THAT side of things) and a simple 30 sec. in two microwaves kept dinner rolling and everyone pleased... Did the same this year (Christmas night dinner party) this time, 25 degrees and I made sure to add a minute to each side..........this time PERFECT! (as in, NO microwaves needed to save them steaks) Well, thats the outdoor winter cooking stories from here................................ 3 Quote Link to comment Share on other sites More sharing options...
USNRET Posted February 12, 2018 Share Posted February 12, 2018 The end result met with approval from all; HEAT under the steaks and medium heat opposite side under the apple chunks (yea, apple on red but I was out of hickory / mesquite) 3 Quote Link to comment Share on other sites More sharing options...
jimjimbo Posted February 12, 2018 Share Posted February 12, 2018 54 minutes ago, Tigerman said: My record for cooking 'scrapple' on a Saturday Somehow, I knew we would get along..... 2 Quote Link to comment Share on other sites More sharing options...
dirtmudd Posted February 12, 2018 Share Posted February 12, 2018 6 hours ago, USNRET said: Coffee for me. Doughnuts for all the teener females from the sleep over. New optical cables from Monoprice. House is empty. Girls are at a golf lesson. Boy is at the museum with his girlfriend. Getting settled in for the NASCAR race. Planning 1 3/4" rib eyes with teriyaki / Montreal steak seasoning but it's 37 outside and I have issues grilling in the cold. 22" Weber with Kingsford charcoal. Hints? 1 1 Quote Link to comment Share on other sites More sharing options...
vasubandu Posted February 12, 2018 Share Posted February 12, 2018 2 hours ago, WillyBob said: does sous vide translate to precook? Not criticizing. Just summing the process up. It is a very specific kind of precook. You cook the food in a sealed (preferably with all air sucked out) bag at very low temperatures for a very long time. We are talking 120-130 degrees. That very gently coos the meat through to the desired doneness which can be rare if you want. And then it is finished on a very hot grill to create the texture and appearance you want. I learned about this from an amazing meat store in the neighborhood, and at first I thought the guy was making it all up because they are very very serious about their meat. But he said that no matter how good you are with the grill, you are still cooking the inside that you can't see, and if you lose count of how many beers you have had, you probably will lose track of time too. The thing I notice is that the meat has no toughness, even on the surface. I had not realized before how much the texture around the surface is affected. If you want to try this, there are lots of sites online that explain how to do it with a pan of water, a thermometer and a timer. It works for your wife. Maybe you would like it too. We won't tell anyone. 3 Quote Link to comment Share on other sites More sharing options...
oldtimer Posted February 12, 2018 Share Posted February 12, 2018 Use an alfa, maserati or ferrari to give it some italian flair. 2 Quote Link to comment Share on other sites More sharing options...
dirtmudd Posted February 12, 2018 Share Posted February 12, 2018 7 minutes ago, oldtimer said: Use an alfa, maserati or ferrari to give it some italian flair. Lexus , Acura , Infiniti... I prefer hibachi 2 Quote Link to comment Share on other sites More sharing options...
Moderators dtel's wife Posted February 12, 2018 Moderators Share Posted February 12, 2018 Klipsch Pilgrimage registration info has been posted. 2 Quote Link to comment Share on other sites More sharing options...
oldtimer Posted February 12, 2018 Share Posted February 12, 2018 2 hours ago, dirtmudd said: Lexus , Acura , Infiniti... I prefer hibachi Cast iron is what you are looking for. 2 Quote Link to comment Share on other sites More sharing options...
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