Cooking

So, I cook in the kitchen maybe up to 10 times a year. The rest of the year, I'm grilling. I buy 10 pound pork tenderloins from Sam's wholesale as well as a 10 pound tube of hamburger and 10 pound packages of boneless chicken breasts and occasionally a 10 pound joint of ribeye. And I buy packages of johnsonville polish sausages that have 16 per pack from another store. And sometimes catfish.

When I do cook in the kitchen, I'm doing a pizza or more often, using the crockpot to cook great things, like chili and stew and pot roast.

When I cook on the grill, everything is still frozen. I don't like cooking thawed stuff and have to stand there and babysit it. Grilling frozen is the only way to go because all that melting water falls onto the wood and smokes like you've never seen before, smoking all the meat. I don't use no sauces or do anything special to the meat, just grill it. It should also be mentioned that for grilling, you gotta use the real wood chunks. No charcoal briquettes. And no gas grills. A Weber.

I am hoping to see some recipes here of what people cook. Anything really. I don't use the stove for anything except hamburger helper. I've tried a couple of recipes from cooking shows from Marco Pierre White and Gordon Ramsay but they aren't really anything I would eat. I don't like all that "fine dining" food. I like real american meat and potatoes backwoods lumberjack cooking. All of my food has to be a main dish of meat or meat mixed with something. If I could, I would hop a fence where cows are grazing and run up to one and just take a bite out of it. :yes:

I bought a 10 pound ribeye joint at Sam's yesterday that I butchered and froze so I could cook some today and my kid and I can have ribeye sandwiches this week.

I want to see what australians cook. And englishmen. and wherever else anyone here comes from. I know Emirkol is a chef so I expect some good tips there. Hugh should have a good fish or shepherd's pie recipe. Ted might have a good wallaby or roo or koala roast. I saw that someone on the boards is from Israel, so maybe some falafel.

 

Sounds good maybe we could do a series of webcasts.
Cooking the Necroticpus way.

 

Just grilled 8 ribeye steaks and 8 ears of sweet corn and 8 polish sausages. Cut them ribeyes in half, cut a slice of mild cheddar off the block, put them on buns and go to town. For me, it just can't get any better than that.

Cooking them steaks though, WOW! Ribeyes have a decent amount of fat on them and man, that damn fire was hot as hell. It wouldn't have been so bad but it was really windy. Sweet corn on the grill is fabulous. Cook them with the husks on so the corn don't get ruined. I heard a lot of people soak them overnight in sugar water but I don't do that. I think it would waterlog the corn inside the husk and take all the good stuff from it.

 

Nah, just a good soak for an hour or two in fresh, cold, plain old, water is just fine.

Never gets waterlogged and the steam helps cook the corn a bit better. The dry heat of the grill, works well with corn-on-the-husk corn to really bring out a smoky-sweet flavour.

Haven't truly "cooked" for awhile I'm afraid. Mandatory after work duties are keeping me out of the kitchen thru mid-June.

Meals that I have (or now J) cooked are usually quick ones. I hate eating past 7PM when I'm at home. Going out to eat, don't care. At home, unless it's the weekend, Dinner's on the table no later than 6:30, 6:00 being optimum.

Now I do have some fine looking Lamb loin chops for the grill, so an exception just might be made....

 

Today is the day for grilling homade hawaiian cordon bleu. I got 4 pounds of butterflied boneless chicken breasts, a pound of honey cured ham from the deli, a nice big ripe pineapple, 2 pounds of bacon and a pound of swiss cheese. And some cookin' string. Gonna stuff them and tie them up like my ex. Bacon gets wrapped around first and then the pineapple goes on top of that. Gotta let the grill flames burn for a bit though. Don't want the flames to be lickin' my chickens like the debil.

I don't like wrapping stuff up in aluminum foil. It's takes away all the good smoky goodness and makes it look and taste like it was baked or boiled or something. Kinda funky.

 

Out of idle curiosity how many people is this intended to feed?

 

This feeds my 16 year old son and myself for 4 or 5 days. I do all my cooking on the grill and I don't fire it up for just 1 meal. That would cost me and arm and a leg in hickory! When I cook, I make meals for a week or more. Cordon bleus don't last a long time though. For 4 pounds of butterflied chickens, that'll make 8 half pound cordon bleus for the 2 of us.

I do have to say though that feeding a 16 year old boy is an exercise in futility. I don't think he ever gets full. Not that it's a bad thing but it can get spendy going out with him to a restaurant. I try to stick with buffets. More bang for the buck in this case. Good thing he likes Ramen because I can buy an asston of that for like 4 bucks.

 

Might try grabb'n one of those ribeye's and rubbing some chopped garlic into it - a thawed ribeye of course :beer:

A water filled spray bottle will help with the flame-overs.

Lastly I've personally found that consuming a sufficient quantity of alcohol covers most grilling errs....

 

Just did some f**ing amazing lamb loin chops on the grille.

A neighbor of mine recommended soaking the lamb in vinegar for a half hour to lessen the intense taste/smell lamb can get when cooked. Soaked these beauties on red wine vinegar, rinsed and dried them and seasoned simply with salt and pepper. 5 minutes a side, covered.

I'll never eat lamb without a good vinegar soak again. The vinegar not only complemented the meat with a subtle tart flavour, but the lamb's true flavour was enhanced even further. The meat (thankfully) was cooked to medium-rare perfection and had a wonderful tenderness to it. Paired the lamb with fresh steamed broccoli and chive butter red potatoes sauteed with onion. Only thing missing... red wine. Which we're out of. :cry:

J was very happy with this meal, lamb being one of her favourites. I love that look in her eyes and that certain tone in her voice when I've prepared such a good meal. :joy:

Not bad start to my grilling. Two wins and hopefully more to come! :thumbsup:

 

Lamb is awesome but I can't get no good lamb up here. All their lamb pieces are anemic. My little finger is bigger than the lamb chops they got at Sam's.

I want to see if I can't get my hands on some good duck because I love me some duck.

 

AFLAC !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!





...sorry 'bout that ....couldn't control myself.....the TV told me....to....say....that....

 

I am going to try something completely different today. I bought 5 pounds of lamb chops and am going to stuff them with some homade wild rice dressing and then grill them. I hope they turn out good.

 

Sounds great.
I'm so broke at the moment that I'm soon going to have to grub for roots and berries in the hedgerows and get up at dawn to get the best of the nightly road kill.
I'm planning to live vicariously through your postings.

 

I'm not pleased about my stuffed lamb chops. They don't work so well on the grill. It was a learning experience. An expensive one. The lamb chops are good but the smoke doesn't do good things to the dressing. I can't describe the taste. Kind of weird. It feels like the smoke leaves a kind of a film on the inside of your mouth. I don't like it.

 

Gentlemen -

If I may send a link?

http://www.onthegrillradio.com/main.html

I listen to "Tony Fatso's" radio show over here in Florida ( Tampa Bay Area ).


I am surprised that I didn't see anything there rel to mutton shanks but he's got damn near everything else !


Necro - did you try smoking any of that lamb without dressing ?