The Food and Beverage Thread

[Mo]

Re: The Food and Beverage Thread

On the menu earlier/yesterday was half pound burgers, Vienna beef dogs, ribs, carne asada, guacamole, and rice

[8]

Re: The Food and Beverage Thread

I had some really good NY Strip this weekend. I didn't cook it on the grill though. I put it in a marinade (KC Masterpiece Steakhouse), seared both sides on the stovetop in a cast iron skillet at medium high heat. Then finished it off in the oven at 450 for about 7 minutes. Very good!

[Fresh Tendrils]

Re: The Food and Beverage Thread

I was hanging out with a friend last night and he had http://www.amazon.com/Webers-Way-Gri...=operasport-20. I'm thinking about picking it up because while the pictures are drool inducing, it also has a lot of great recipe for sides and dressings/sauces, along with in-depth ways of preparing and grilling meat.

I finally ordered this and was reading about direct/indirect heat a little bit. Its a cool book. A lot of good information.

More importantly I picked this up yesterday:


Its on like Donkey Kong.

[Motown]

Re: The Food and Beverage Thread

I finally ordered this and was reading about direct/indirect heat a little bit. Its a cool book. A lot of good information.

More importantly I picked this up yesterday:


Its on like Donkey Kong.

I have the same one Fresh...your gonna dig it fo sho. :wink: If I'm doin' steaks, I usually use around 35 to 40 briquettes. You have vents on the bottom & top of kettle. Here's a tip, if your temp is still a little too hot while grillling other than shutting vents, simply crack the lid...problem solved. enjoy your new outdoor/smoker oven

[Fresh Tendrils]

Re: The Food and Beverage Thread

What "accessories" do you guys recommend? Aside from the standard utensils I was planning on buying a chimney starter since that seems like the easiest non-lighter fluid way. What briquettes do you guys use? And how exactly do I use it as a smoker?

[Motown]

Re: The Food and Beverage Thread

What "accessories" do you guys recommend? Aside from the standard utensils I was planning on buying a chimney starter since that seems like the easiest non-lighter fluid way. What briquettes do you guys use? And how exactly do I use it as a smoker?

I have the Weber Work Table
A HINGED grate is a MUST(ordered from here)
A Dome thermometer...I use a meat thermometer w/ about a 14" probe(Walmart)
I use Kingsford charcoal
As for smoker :wink:

[Holic]

Re: The Food and Beverage Thread

What "accessories" do you guys recommend? Aside from the standard utensils I was planning on buying a chimney starter since that seems like the easiest non-lighter fluid way. What briquettes do you guys use? And how exactly do I use it as a smoker?

Definitely go with a Webber chimney starter



I prefer to use natural wood/lump charcoal over briquettes. Right now I'm kinda liking the Publix Greenwise brand.



And last but not least is a good meat thermometer. Don't go cheap here, you'll regret it in the end. After alot of trial and error, I've had alot of good luck with the Maverick brand. I mainly use this for my longer cooks, 12-14 hour boston butts or brisket but it comes in handy with chicken or turkey as well. Steak and pork always get the finger test.

[Burns11]

Re: The Food and Beverage Thread

Note on grill gloves: Skip the overpriced gloves sold as "grill gloves" and buy a pair of welding gloves. Pair I have was $8 at home depot, all leather, good dexterity, good cuff (go to about mid forearm), insulated enough to handle fully lit lump charcoal/logs. Mine serve triple duty as grill gloves, smoker gloves and fireplace gloves and are just now starting to look near needing replacement after 3 full years (still work, but fingertips are black and starting to harden from heat and grease).

[Fresh Tendrils]

Re: The Food and Beverage Thread

Martin's has chicken on sale this week and BOGO on sirloin steaks, so I picked up about 4lbs of chicken and two steaks to break in my grill sometime this weekend. Any marinades/seasonings you guys recommend? I've been surprised how simple a lot of the ones I've found have been.

[Chef Matt]

Re: The Food and Beverage Thread

Martin's has chicken on sale this week and BOGO on sirloin steaks, so I picked up about 4lbs of chicken and two steaks to break in my grill sometime this weekend. Any marinades/seasonings you guys recommend? I've been surprised how simple a lot of the ones I've found have been.

What kind of chicken is it? For quarters or thighs I like to use BBQ rub. Cumin, Sugar, Chili Powder, Oregeno, Salt, Garlic, Pepper, Paprika. Kind of in equal parts with the exception ot Salt and Pepper. Just a samll amount of those.

[Yeah...THAT Guy]

Re: The Food and Beverage Thread

Any of you have suggestions on making cheese cake? I think the girlfriend and I might try making this bad boy because it looks incredible, but I've always been curious about making a good crust for cheesecake and stuff.

Anyways, here's the recipe I'm thinking about attempting to bake.
http://www.taste.com.au/recipes/2233/cheesecake+brownie

[Burns11]

Re: The Food and Beverage Thread

That's more a brownie than a cheesecake.

Cheesecake crusts are easy, some dry baked good made into crumbs, mixed with melted butter then pressed into the pan and baked before you add the filling. Made a dark chocolate cheesecake with a pretzel crust about a month ago, I even made the cream cheese and mascarpone that went into it (that was the reason I made it to begin with, I needed to use up those cheeses).

[DaveDQ]

Re: The Food and Beverage Thread

Loving this thread.

All the pizza stones I get crack so I got the bottom of a clay pot. that lasted a long time and then it cracked. Recently I tried the bottom of a iron skillet and it works perfectly.

[Fresh Tendrils]

Re: The Food and Beverage Thread

Amateur hour here. I think I let the chimney starter on for too long lol. Oh well. Let's try this again.

[N51_rob]

Amateur hour here. I think I let the chimney starter on for too long lol. Oh well. Let's try this again.

I always use a pyramid of Kingsford and a little lighter fluid.

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