what do you cook?

[storch]

Originally posted by rshubert
Are we talkin' picadillo, or ropa vieja?  Arroz con frijoles negros?  Maybe some platanos maduros fritos?

yu-mmeee.  My wife cooks that stuff for me often.

heh a veteran S!! yup all those dishes were once made from crap meat.  picadillo wasn't fit for making sausages with and ropa vieja was actually horse or mule meat when the nag finally kicked it!!  if you ever had the real item you'd know the why of the seasoning!!  I laugh my arse off when we go to upscale "Cuban" restaurants outside of Miami and see the prices the enterprising Cubans are charging for some of these entrees.  ask Mrs. rshubert to make you some boliche if she hasn't done so already.  Cuban wives are awesome if you can get them to stop talking  I married a celt.

[Nefarious]

Just cooked a Pretty good Breakfast,

Sausage, Bacon, and Eggs Over Easy.

[Roscoroo]

egg cooked in a slice of bread covered w/ a slice of cheese ..  Quick n easy fav .

[Toad]

Originally posted by Captain Virgil Hilts
How long do you think for say a 1/2# flat (1/2 the 13# I have) at 220 in an offset firbox smoker?

I'd day you're looking at about an 9-10 hour smoke. How thick is it? That's probably the more important aspect.

Two things I'd try just to see how it works:

Over the hot part of the offeset put a steel 3lb coffee can (or an old pot) with water in it to add some moisture to the smoke. Some guys say this doesn't do anything, but I think it does.

Second, let the internal get to 190 and see if you like that better with regards to "tender". You're probably already doing this, but you are pulling the meat off the smoker and letting it "rest" 15-20 minutes before you slice aren't you? I think that makes a difference too.

[bigsky]

BEER ROASTED CAT
1 cat cut into roast
1 can of Campbell's Cream of Mushroom soup
1 cube of beef bouillon
1 clove of garlic
1 Fine Irish Stout, like Guinness

Scraped CatCover and soak cat roast in salt water for 24 hours. Drain water and then cover and soak in beer for 6 hours. Drain and place in crock pot with your cans of soup. Add a clove of garlic, and a cube of beef bouillon. If you start to slow cook your cat in the morning with your George Foreman Cooker (or it's ilk), you'll have finely cooked feline in time for supper.

If a slow cooker is not available, a cat can be baked at 350 degrees for 2-3 hours in a conventional oven and still come out pretty good. Beer Roasted Cat is fantastic served with mashed potatoes, collard greens, and fresh, homemade egg rolls. When planning a full meal just remember- cat is a course best served hot!

Skinned Cat Cat may not be the most glamorous, or tastiest of game meats, but with a little thought and preparation, Baked Cat can make the belly of the persnicketiest diner glow with home baked goodness.

[Captain Virgil Hilts]

Originally posted by Toad
I'd day you're looking at about an 9-10 hour smoke. How thick is it? That's probably the more important aspect.

Two things I'd try just to see how it works:

Over the hot part of the offeset put a steel 3lb coffee can (or an old pot) with water in it to add some moisture to the smoke. Some guys say this doesn't do anything, but I think it does.

Second, let the internal get to 190 and see if you like that better with regards to "tender". You're probably already doing this, but you are pulling the meat off the smoker and letting it "rest" 15-20 minutes before you slice aren't you? I think that makes a difference too.

That SHOULD read 6.5# flat brisket (I was working on the Friday Squad Ops suqad business last night, too many irons in the fire), it is a 1/2 of a flat brisket like we get here, they run 12-15#.

I'm getting to 180-190 in about 6 hours with a smoker temp of 220, maybe I need to drop to 200. It's only about 3"-4" thick on the thick end, and 2"-3" max on the thin end, we just don't get the good thicker cuts here.

My firebox is kind of small, I don't know if I can get much of a water container in there. I thought maybe I'd try to get a small container under the meat rack over next to the firebox.

I think I've been waiting about 20 minutes or so to slice it. I'll make sure that happens this time.


Thanks for the tips and pointers, maybe that'll get me to what I'm looking for. I've been making improvements all along, I'm sure I 'll get there.

[Gh0stFT]

*LOL* alot of scrambeld eggs & bacon i read
my Gf is out for the weekend, and i started my breakfast
exsactly this same way, eggs & Bacon and slices of cheese.

Now its 20:30h and i drink a Pils and think about what to
make for dinner

I maybe start this: Potatoe wedges and a sour cream sauce,
there is also this half water melon here and some more Pils for tonight

But tomorrow is restaurant time!

[Seagoon]

Hi Storch,

Originally posted by storch
the most common is called "mojo" which means "to wet" or "to dip" in most caribbean/hispanic markets this is now available bottled. we still make our own.  as in most types of food preparation one persons recipe varies just a little from another's so therein lies the charm of sharing meals with friends.  the most common ingredients are bitter orange or grapefruit but lemon will work just as well, vinegar, different types of peppers of your liking, onion, garlic, salt and olive oil.  this I blend at high speed in order for the oil to mix with the citrus juice.  fresh out of the blender pour over your shoe leather until it is all covered.  refridgerate over night, bar b q tomorrow.

Mojo Criollo has been the most common marinade in our household for many years, and as you have mentioned can do wonders on even the poorest cuts of meat (I've also used it with good results on venison). One of my fave "quick" summer recipes is to put some Salmon in tinfoil, smother it with Mojo Criollo with a little chopped garlic and Olive Oil, wrap it tight and grill it on the Barbeque.  

- SEAGOON

PS: I must thank you again for your excellent gift, the R y J I smoked today on the way home from Charlotte was not only excellent, it was probably the only thing that kept me awake and alert.

[storch]

Originally posted by Seagoon
Hi Storch,

 

Mojo Criollo has been the most common marinade in our household for many years, and as you have mentioned can do wonders on even the poorest cuts of meat (I've also used it with good results on venison). One of my fave "quick" summer recipes is to put some Salmon in tinfoil, smother it with Mojo Criollo with a little chopped garlic and Olive Oil, wrap it tight and grill it on the Barbeque.  

- SEAGOON

PS: I must thank you again for your excellent gift, the R y J I smoked today on the way home from Charlotte was not only excellent, it was probably the only thing that kept me awake and alert.

now that never occurred to me, mojo on fish hmmm I bet it works just as well on fish as it does on meat.  with regard to the other thing, let me know when you run out.

[DrDea]

For breakfast and beyond. get 2 potatoes,slice em into 1/4 thick slices,add a roll of sausage from your fav store,a pound of bacon chopped,1 green pepper choped fine,1 oinon choped fine,10 to 12 whole white mushrooms chopped coarse,ts of garlic,ts of pepper,dont worry about the salt.Its seriously covered here.Start with the homefries first cause they will take longer to cook,add the bacon and sausage to create grease,the magical 4th food group,Then add green pepper and oinion last.An electric skillet works best here,cook that crap for a few hours real slow after the meats get to about Medium.Enjoy for several days.Dont keep it around for more than 5 or 6 days tho.It will give ya the trots.
Chef Doc:aok

[Boroda]

Originally posted by SOB
Like Pierogi?

Pirogi, pirozhki, are usually baked in an oven, there are some "roasted pirozhki" but they are made of yeast dough. The stuff on that pictures looks more like "chebureki" I mentioned above.

We have frozen "pirozhki" in stores, they are quite good, at least better then anyone can expect from a frozen food. I had them mikrowaved with some instant soup or noodles.

[Nilsen]

Sometimes i treat myself to whalebeef, but most of the time i do some kind of pasta or a juicy stake. If im in a hurry or dont bother to cook i order chinese... usually squid of some sort.

[straffo]

Originally posted by Toad
Smoked pork tenderloin is awesome.

Straffo has a great recipe for lamb. I think he posted it here somewhere.

Well as I posted it on another BBS I'll repost here for the posterity
for about 6 lamb chops

6 tablespoon olive oil
1 grated onion (making this hurt plenty ! the result should be a sort of oignon juice )
2 mashed garlic glove
One Lemon juice
3 tablespoon fresh coriander chopped
3 tablespoon fresh parsley chopped (chopped == haché in French)
1 teaspoon paprika
1 teaspoon/tablespoon* black cumin powder
"une pincée" Cayenne pepper
salt

Mix all, "rub" the lamb chops , wait about 2 hours then grill about 4 minute per side.

Coriander and parsley can be removed but I'm currently very influenced by the middle-east "cuisine" (especialy the Lebanon one )
*depending on your taste ... I put about 4 tablespooon cumin when cooking for mylelf

[Gunthr]

Tupperware is essential for the person who lives alone.  A crockpot is also nice for giving yourself the illusion that you are coming home to a wonderful meal that has been cooked for you   A microwave oven goes without saying.

I like chili.  I use very lean hamburger,  browned, drained, add olive oil, green peppers, Chipotle peppers (ripe, smoked red jalapenos) onion, cumin, a little garlic, a little sugar, chili powder, tomato paste, tomato puree, diced tomatoes, a few canned whole tomatoes, dark red kidney beans.  I salt it at the table. I don't make it real hot to taste, but it's spicy.  After cooking and cooling, it goes into tupperware and in the fridge.  Very easy to make for a quick lunch with soda crackers.

But you can't eat chili all week.  So I will grill hamburgers, ribs, chicken  and a big pile of grilled veggies (tomatoes, onions, green peppers, yellow squash etc on a weekend and put those in tupperware too.

In the crockpot I like country pork ribs, kraut, cabbage, potatoes.  And all kinds of beef cuts. Those leftovers go into tupperware too.

And every now and then I order a pizza - mushrooms, pepperoni, or a Calzone, with riccota, mozarella, mushrooms, pepperoni, fresh garlic.

Another favorite is old fashioned oats.  I bring the water to a boil, put the rough cut oats into the pan and take it off the heat and cover for 5 minutes and eat.  It comes out al dente. I salt it just a little.  Throw the leftover oats away, or mix with raw oats and menhaden oil to use for chum if you go yellowtailing.

PS - Storch, thanks for illuminating about Mojo sauce.  I've been wondering what that is for some time.  Do you know if it relates to sayings like "get your mojo on" or the way Austin Powers used the word when he lost his "mojo" ?

[JBA]

GRILL, anything and everything.