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post #21 of 44 (permalink) Old 02-12-2013, 08:37 AM
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I can cook about anything on the grill, but when you start making move indoors on a stove I'm not as comfortable.

I like making BBQ chicken the most, with a side of grilled asparagus wrapped up in aluminum foil with sliced garlic and olive oil, and I take aluminum foil and wrap up some thick cut potatoes with seasoning and onions as well. It's good eatin'!!

Also love making ribs on the BBQ. This year, I'm putting money aside to buy a smoker so I can do ribs the right way!!
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post #22 of 44 (permalink) Old 02-12-2013, 10:24 AM
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Originally Posted by snowklinger View Post
I'm a cook anyway, but at home I really like to make slow cooked items because I'm lazy and tired of cooking and prepping all the time.

Some of my best homestyle dishes are chili, gumbo, country style pork ribs, chinese hangover porridge, and I love to scramble or fry eggs with every/anything.

Been making sushi for the last 10 years and I already have posted some of that.
Love my crock pot! One of my favorites is southwestern roast beef. In the morning throw a roast in the crock, fill with picante sauce, set on low, leave for work. Get home 8-10 hrs later, throw 2 packs of Spanish rice in and let it simmer for about a half hour. You can eat it as a meal on it's own or roll it up in tortia's with cheese sour cream n whatnot.

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Give me a barbee, open fire or a camp stove and I can cook like a world class chef. At home, without a microwave I would starve to death......
For years I'd drag a full size gas grill to the lake with me when we'd go camping. Last year I got sick of it lol. I started pre making meals and wrapping it up in tinfoil to cook above a fire. My campsite fajitas are legendary
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post #23 of 44 (permalink) Old 02-12-2013, 11:02 AM
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crock pots are a poor snowboarders best friend. i love throwing a pork shoulder in there with some spices and a dr. pepper and just leaving it in on low all night and the day of shredding. shit literally just falls apart as you poke it.
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post #24 of 44 (permalink) Old 02-12-2013, 11:50 AM Thread Starter
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For years I'd drag a full size gas grill to the lake with me when we'd go camping. Last year I got sick of it lol. I started pre making meals and wrapping it up in tinfoil to cook above a fire. My campsite fajitas are legendary
My first time backcountry camping I brought in a couple pork chops (I pre-seasoned them), a can of maple beans, and a little fold up grill. Had a good fire for a while, then took the coals and levelled them out between two brick shaped rocks. Setup my own little charcoal barby! I've never enjoyed pork and beans as much as I did that night!

Okay as far as recipes go, I can't take the credit for this one but this is my method of cooking steak. The best thing I ever did was to stop BBQing it!

1) Pre-salt or marinade if you want... I sometimes pre-salt and I sometimes don't

2) Insert a digital thermometer into the thickest part of the steak, place on a cookie sheet, and bake in the oven at about 200 deg F

3) Once the internal temp of the steak reaches 95 deg F (about 20 mins for steak from the fridge), pull them out, pat them dry with a paper towel on both sides, season, and slap into a hot cast iron pan

4) Fry in the cast iron pan with NO OIL, I usually have my burner on about 7/10. I use no oil for rib eye and some striploins. If you're cooking leaner cuts you may need a very small amount of fat so it doesn't stick. Cook for a total of 3 mins (flipping half way throught) for medium-rare if the steak is 1-1.5" or so. Your goal in frying is not to cook the steak, but to create a nice crunchy crust on the outside.

5) As with all steaks, let it rest for a couple minutes before eating... For seasoning I just like salt and pepper.

I got this method from another forum member, and steak hasn't been the same since. I like medium rare and this ensures that the outside has a crust, and the inside is ALL medium rare, instead of having layers of grey meat with a med-rare strip in the middle.


Another thing I like to use with most of my veggies, stir fries, and onion frying is verjus. It's unripe grape juice. When vinyards cull their vines in the middle of the summer (it produces more sugar for the grapes that are left) they take the unripe grapes and press them. The juice that comes out is verjus, and it can be used in place of vinegar while cooking.

Whenever I make french onion soup, ginger beef onion soup, or just fry up some onions of veggies I splash a little verjus in the pan to give it a mildly sweet grape flavour.
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post #25 of 44 (permalink) Old 02-12-2013, 12:08 PM
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I'm not much of a cook, but I gave this a try a few weeks ago, AMAZING!
Chicken Piccata with Marsala Sauce | Shine Food - Yahoo! Shine
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post #26 of 44 (permalink) Old 03-11-2013, 05:26 PM
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Bump! So, I was gifted with far more Guinness than i like to drink, so I'm curious if anyone had any recipe suggestions.

So far, I've found this: iCookFood.com: St. Paddy's Bolognese, but more never hurts.
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post #27 of 44 (permalink) Old 03-11-2013, 06:01 PM Thread Starter
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Can't help ya with the recipes, except I imagine my beer batter would be good with Guinness (two cups flat beer, two cups flour, two eggs, two teaspoons salt, two teaspoons baking powder)...

ANYWAY: Point to this post is I've been on an IPA kick lately. I know I'm late to the party but I've been trying every IPA I can get my hands on. There's some good stuff out there, some really good stuff, and some stuff that makes me question if the brewmaster has tastebuds.

My current favorite is Epic Armageddon IPA from New Zealand. I picked it up at the co-op liquor store for any Albertans looking for it. I've got a list on the go at home of what I tried and what I liked if anyone wants to know.

Edit: My bad! I thought this was BeachLegoGals beer thread! DOH!

Last edited by poutanen; 03-11-2013 at 06:02 PM. Reason: I'm retarded!
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post #28 of 44 (permalink) Old 03-11-2013, 06:04 PM Thread Starter
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On another note, I've been meaning to cook fish more often. Available in our grocery stores is the usual Salmon, Cod, Sole, sometimes Whitefish, etc.

Any suggestions for a simple but nice recipe? I was thinking of just lightly seasoning and pan frying a fillet and then drizzling on some very light sauce...
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post #29 of 44 (permalink) Old 03-11-2013, 06:05 PM
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I like to make bacon onion beer brats. Sear the brats a little. Then put them in a pan of beer. Cut up onions and put them in, then put a lid on it. Cook slowwwwwly. Roll the brats as needed. Then fry some bacon and put it in too. Once the brats get to be the color you want, take them and sear them in the bacon grease. Then serve the brats with the bacon and onions.
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post #30 of 44 (permalink) Old 03-11-2013, 06:07 PM Thread Starter
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Originally Posted by KansasNoob View Post
I like to make bacon onion beer brats. Sear the brats a little. Then put them in a pan of beer. Cut up onions and put them in, then put a lid on it. Cook slowwwwwly. Roll the brats as needed. Then fry some bacon and put it in too. Once the brats get to be the color you want, take them and sear them in the bacon grease. Then serve the brats with the bacon and onions.
Holy shit that sounds good.... except I'd like to degrease everything at some point along the way.
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