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chileheadmike

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    Dinner 2019

    in Cooking

    Posted

    7 hours ago, JoNorvelleWalker said:

    Dinner06062019.png

     

    From Cook's Illustrated, Tuscan Grilled Pork Ribs, otherwise known as rosticciana.  For me this was an unknown preparation.  Pork spareribs, with the silverskin removed*, seasoned only with rosemary and salt, grilled over high heat.  Now my favorite sparerib recipe.  Who would have known?

     

    *what a pain but it was but worth it.

     

     

     

    I grab it from the small end using a paper towel to hold it. I can usually pull it off in one piece. 

    • Like 5

    eG Cook-Off #82: Salmon

    in Cooking

    Posted

    I've "rediscovered" putting potatoes and veggies in foil and then onto the grill. I use a Weber kettle with hardwood lump charcoal and usually a chunk or two of hickory, pecan, cherry.. etc. I add the foil packets along with whatever I'm grilling, say salmon to keep on topic. I don't notice the smokey flavor the night of, but it's very noticeable when I heat up the leftovers in a hot skillet the next morning for breakfast. So, foil may not be all that much of a barrier after all.  

    • Like 4

    When do you send food back?

    in Restaurant Life

    Posted

    It was a couple of years ago on our anniversary. Nice place in downtown Lexington. My wife ordered the special filet and asked if they could make it well done. (Yeah, yeah, I know) She will not eat steak if there is even a hint of pink or moisture left in it. We explained that very clearly to the server and said that if it's a problem, she can order something else. She offered to have it butterflied and said it would be no problem. 

     

    It came out a perfect medium rare. Looked pretty good to me. Of course she couldn't eat it.  I would have swapped plates with her except I ordered fish and she won't eat that either. 

     

    Server was a bit taken aback by how undercooked the steak was and took it back immediately. Meanwhile I can't eat in front of her and my fish is getting cold. Ten minutes later, same steak is again placed in front of her. This time it's medium, still quite pink in the center. Server is horrified, my wife does not want to try again and just eats the sides. The server said the manager would be right out. He never shows. She gets us a dessert on the house that we don't want and drops the bill. Steak is on it. Still no manager. We pay, and leave a nice tip because none of this is her fault, she was great). We go to get our coats that the manager had checked but he's no where to be found. Neither is the server at this point. I go back into the coat closet to find our coats and we're outta there, never to return

    • Sad 6

    Dinner II: The Gallery of Regrettable Foods (Part 2)

    in Cooking

    Posted

    On 5/10/2019 at 4:59 PM, Okanagancook said:

    Don't you just hate when you go to all that effort and the result is a fail....had a few of those lately....time to go back to some basic recipes like cauliflower in cheese sauce.  😯

    That was disappointing, but tweaked a little and it could be really good.

    Dinner II: The Gallery of Regrettable Foods (Part 2)

    in Cooking

    Posted

    Smoked cauliflower.  I cooked on the Weber on high, indirect heat with lump charcoal and pecan. It took forever so I pulled it and finished it off using the steam function in the IP. It was awful. Too much smoke and bitter. Might be better with a shorter time in the smoke. 

     

    A friend said that the pic looks like a white plate with a hole in it.

    20190427_222536.jpg

    • Like 2
    • Haha 7
    • Sad 1

    Kansas City BBQ

    in The Heartland: Dining

    Posted

    Having lived for 50 years in KC, competed in KCBS competitions, and become a KCBS judge, I love this thread.

     

    I've eaten at many of these, some are new to me.

     

    LC's burnt ends are the best food on the planet. 

    Q39 is very, very good. It's a nice, sit down restaurant with excellent barbecue. Not really a barbecue joint in the classic sense.

    SLAPs (Squeal Like A Pig) is a classic barbecue joint. Very divey. Really good brisket.

    Gates, double yuck. I swore them off years ago when my burnt end sandwich was scrapins from the smoker floor.

    Bryant's, when they're on the their game, really good stuff.

    BB's Lawnside is cool. Not the best barbecue in KC but certainly very good. Cool blues bar.

    Woodyard has a lot of outdoor seating and very good ribs.

    Hayward's was truly awful, but they sold their building to Q30 South and moved. My brother reports that new location is very good.

    Rosedale, meh.

    Joe's Kansas City, consistently excellent barbecue. There's a reason for the long lines.

    Not mentioned is Brobeck's. In my opinion, the best ribs in KC and often one of my first stops when I'm back there. 

    The Hot Sauce Topic

    in Kitchen Consumer

    Posted

    1 minute ago, Smithy said:

     

    That sounds pretty tasty. When you cut the jalapenos, do you remove the seeds and ribs before smoking?

    No. I used to smoke dry them whole but the walls were so thick that they took days to completely dry. Cutting them in half saves a bunch of time. 

     

    • Like 1

    The Hot Sauce Topic

    in Kitchen Consumer

    Posted

    20 hours ago, DiggingDogFarm said:

    Smoke Canyon Smoke Roasted Jalapeno Sauce was a very good sauce, but it doesn't seem to be made anymore. 

    I'd like to recreate it.

    I have various smokers.

    I'm not exactly sure where to go with this one—any suggestions as to what temperature to "smoke roast" the chiles and ohneeyohns? g.gif

     

    Ingredients: Jalapeno Peppers, Onions, White Wine Vinegar, Filtered Water, Garlic, Lemon Juice, Sea Salt, Sugar and Spices.

    I smoke dry ripe jalapenos every summer. I cut them in half and smoke at about 250F over pecan for 5 or 6 hours. If their not dried yet, I'll put them in the oven on the lowest heat with the door slightly ajar until they are dry. 

    • Like 2

    Dinner 2019

    in Cooking

    Posted

    18 hours ago, Shelby said:

    I tried a new (to me) one this time by Paula Dean.  I was impressed.  Ronnie commented that the dough was really moist and I agree.  I followed the recipe except I didn't use any nuts or raisins and I always butter the sides and bottom of the pan and then squeeze syrup all over the bottom before putting the dough in.  

     

    This is my goto recipe for cinnamon rolls. If figure if I'm using a ton of butter and sugar, she's probably the best source for a recipe.  

    • Like 1

    Camping, Princess Style

    in Food Traditions & Culture

    Posted

    1 hour ago, Shelby said:

    I've kept my mouth shut about this because I didn't want to be outed as weirdo.  But just now I realized that you guys have known how I truly am for a lot of years now. 😂

     

    I love brussels sprouts and tomatoes together.  I often pop open a jar of my tomatoes and dump them in with the sprouts after they've browned for a bit in the skillet.

     

     

     

    Sounds good to me. 

    I cook green beans with tomatoes and garlic.

    • Like 1
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