Grilling, Barbeque/Asado Thread - QQ Style :)
- Thread starter GOS
- Start date
Help Support QuadraphonicQuad:
About time. I feared you were holding out on us.
Should make for a very interesting spicy feast.(And of course you have shown the steaks with yet another OOP album that remains a major void in my collection!)
Kicked my own ass with this one.
Yukon Gold taters with Jalapeno and Pasilla peppers and onions seasoned with Northwoods Chipotle and salt.
Asparagus with garlic garni.
Cooked at an average temp. of 450 deg. Put everything on at the same time, turned every 4 min. for a total cook time of 16 minutes.
Finished off the steaks with a little extra Himalayan pink salt.
Cooking is like music, timing matters - If ya ain't got time, ya ain't got nothin'.
Had a Stella with dinner and will finish later with Haagen Dazs Coffee Ice Cream.
Speaking of GOT, it's just about time for dragons, brothers Hound and Mountain to face off, and Jaime to confront his bitch of a sister - shame!
Oh My.
Yukon Gold taters with Jalapeno and Pasilla peppers and onions seasoned with Northwoods Chipotle and salt.
Asparagus with garlic garni.
Cooked at an average temp. of 450 deg. Put everything on at the same time, turned every 4 min. for a total cook time of 16 minutes.
Finished off the steaks with a little extra Himalayan pink salt.
Cooking is like music, timing matters - If ya ain't got time, ya ain't got nothin'.
Had a Stella with dinner and will finish later with Haagen Dazs Coffee Ice Cream.
Speaking of GOT, it's just about time for dragons, brothers Hound and Mountain to face off, and Jaime to confront his bitch of a sister - shame!
Oh My.
Well, smoking a whole chicken today!
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And, an updated picture...
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Sent from my iPhone using Tapatalk
166.....which I hit. Just to keep it moist, I then wrapped it loosely in tin-foil and put it in a cast iron skillet. Then, let it sit on the smoker for another half hour...just to get the juices distributed and ensure it was cooked properly.
I have to say it was easily the juiciest damn chicken I've ever eaten. Crazy moist....
I used apple wood, because I didn't wan't to overpower the chicken. Worked very well. I chopped a whole large Vandalia onion, about 5 sprigs of fresh rosemary (from my little herb garden) and shoved them in the cavity with a tab of real butter.
On the outside, just kosher salt, cracked pepper. Oh yeah, almost forgot. I brined it for 4 hours this morning....
I used apple wood, because I didn't wan't to overpower the chicken. Worked very well. I chopped a whole large Vandalia onion, about 5 sprigs of fresh rosemary (from my little herb garden) and shoved them in the cavity with a tab of real butter.
On the outside, just kosher salt, cracked pepper. Oh yeah, almost forgot. I brined it for 4 hours this morning....
I forgot about Vidalia Onions....I don't eat onions very often but the Vidalia's are the exception....they should be in the stores here now....
My neighbor friend gave us a damn bag of them a week ago.......I have no clue what to do with them.
Vidalia onions are a sweet onion and tend to go south quickly because of all the sugar in them. A bag is a lot; keep them in a cool dry area.
One recipe we like is an old Irish one called Colcannon, here’s a recipe for one:
https://www.allrecipes.com/recipe/58642/dianes-colcannon/
We like to add a little chicken broth in ours and use butter milk instead of regular. Season with something herbal that you’re familiar with. And of course butter. Real good dish. (One caveat though, cabbage and onions will give you gas, but hey that’s the engine for your digestion, so not to fear!)
Put those onions in stews, soups, omelets, meatloaf.
Heck, you grill, I’ve recently been doing my meatloafs on the grill. Use your fav meatloaf recipe with lots of onion, I like to make large patties and cover with a hot sauce infused ketchup to give it lots of crust. Put those patties on a large metal pan, and don’t turn them.
Also use onions raw on a hamburger.
If you need more ideas let me know, we’d be lost at our house without onions
OK, a few more I thought of:
Spaghetti and meatballs with lots of onion.
We like a Kielbasa sausage on a large bun, with grilled onions and peppers. I slice the sausage lengthwise to get more grill marks on it (and flavor). Finish with your favorite mustard. I even put a little olive oil or butter on the bun and grill that toasty. We call it “Donkey Dicks” here.
Also, a simple dish with lots of onions and yellow neck squash sautéed together in a stainless steel pan with olive oil until browned. Season with some mix your familiar with; it makes a great side dish.
Hey, it goes great with a nice brew for sure
You are consenting adults
...different strokes
Ya know what else they say, if you get a good one it snaps when you bite into it - yuummm!You are consenting adults
You are consenting adults
I was just mentioning to Gene a little bit ago, about how quiet it's been here, don't think I haven't noticed your lack of presence Clint. That's probably a big part of that lack of vitality on the QQ
We need you to step it up my man!Gettin' back to it...
We all have our "unique" proclivities, for instance I've never done Pork Butt.
I'm more of a Junk Yard dog, not a gutter (aka ditch) dog. Unless I'm grooving & shaking with this little gem of a rocker:
We're grilling some nice thick tenderloin beef filet steaks tonight, standard sides - baked russet (cheese, butter and bacon bits for Mrs DC, a bit of butter and roasted chopped NM green chile for me) and some grilled asparagus.
