Aces High Bulletin Board
General Forums => The O' Club => Topic started by: Gunslinger on July 22, 2005, 08:59:25 PM
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What do you guys cook when you are eating for one. Post it here, take out doesnt count.
My wife has been out of town for a week so I've cooked alot of things she normally doesnt.
Grilled corn on cob
BBQ Baked beans
steak fillets
pork tenderloin
I've had my share of romain noodles as well.
what do you cook when you are doin the bachler thing?
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Anything that will fit in the microwave and requires at the most a little seasoning.
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Originally posted by VOR
Anything that will fit in the microwave and requires at the most a little seasoning.
but the seasoning is the best part. Are you going to let some bean counter who decides what goes in a box by the bottom dollar to decide what your tast buds enjoy??????
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Ham and eggs. Roasted on lard. With tomatoes.
Roasted potatoes and Ukrainian pork sausage (bachelor's delicatessen).
Sometimes I feel like cooking, I buy tomatoes, sweet (Bulgarian) peppers, eggplant, onions - i put it into a pot, it makes enough juice without adding any water, then I add some chopped beef or good Belorussian canned beef, boil it for about 40 minutes - and, voila, I have some substance that may be eaten plain, or with bread, may be good with pasta, anything you like. You only need summer and some desire to do something instead of sitting on your... hm... tail ;)
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Scrambled eggs, bacon, grits, French toast, baked chicken, rice, hot dogs, BLTs, ham sandwichs, popcorn, clam chouder with oysters...
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I make the stuff my wife doesn't really like but I do. ;)
Lamb is not too baaa-aaaaaad. I love grilled lamb chops she really doesn't.
Italian sausage and peppers.
Squid (calamari).
Bouillabaisse.
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Originally posted by Toad
I make the stuff my wife doesn't really like but I do. ;)
Lamb is not too baaa-aaaaaad. I love grilled lamb chops she really doesn't.
Italian sausage and peppers.
Squid (calamari).
Bouillabaisse.
they got lamb at the comisarry, I've been thinking of trying it. FOr some reason she doesnt like pork tenderloin, I grilled one of those last night, next time I'm gonna smoke one.
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Smoked pork tenderloin is awesome.
Straffo has a great recipe for lamb. I think he posted it here somewhere.
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(http://pages.sbcglobal.net/simfreak/pics/DSC03205.JPG)
Soup....it takes 2 hours to cook, but then it lasts for one week and takes 3 minutes to reheat it
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Bratwurst!
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Food.
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Deleted.
16- All posts, in public forums, should be made in the English language.
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Russian that looks delicious!
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MP something edited this post as I predicted, but I still can't write anything in English about borsch!...
Russian will make me drown in my own salvia with his picture!
Is there any way to edit his picture away according to rule #7?... Just asking, not even thinking about trying to violate rule #6...
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Smoked venison
Smoked sausages with beans and onions in a skillet with butter and mushrooms. Served with buttered dark bread. Or, leave out the beans, and just fry it up and put it on a sub roll.
Real Italian lasagna
Smoked beef brisket (I'm looking for a way to get it to cook more tender)
Grilled salmon steak
Oysters
Clams
Shrimp
Lobster
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in my apartment i have successfully made:
pizza
microwave pot pies
hot pockets
soup
fish sticks
tatertots
boxed jambalaya (added sausage into the pot)
chili mac
chef boy r dee ravioli, and assorted itialian treats
white trash garlic bread
frozen burritos
1 time i actually made hamburger helper, but i dont have clean dishes to repeat the feat
thats about it
since i dont have a grill (apartment) i can't make my speciality, brats and burgers with onions, and hobo stew
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Originally posted by Captain Virgil Hilts
Smoked beef brisket (I'm looking for a way to get it to cook more tender)
Generally, time and a low temp will do that for you. Anymore, I plan on ~12 hours @ 220 for a full brisket. Flats are a bit faster.
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Meat...
...dead...
...cooked rare...
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Deleted.
16- All posts, in public forums, should be made in the English language.
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Steak, chops, smoked sausage, fajitas, quesadillas. Also have a stash of meatball & mozzerella Hot Pockets.
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Boobies.
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mishcabishrooishsanwichpotlis h.... silverware optional.
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wow rule 16. Guess that a new one, never seen it before.
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Originally posted by Toad
Generally, time and a low temp will do that for you. Anymore, I plan on ~12 hours @ 220 for a full brisket. Flats are a bit faster.
I've been getting the flat briskets here, they're more available.
I've been cooking at 220 degrees as well. I found using a roasting pan and marinading longer seems to make it much better. I have a 13# flat in the fridge now, not yet marinaded. I have to cut them in half, I have not had time to build a full size stainless roasting pan to fit my smoker. I'm using an indirect smoker, with the firebox offset to the side. My vertical smoker is a little small for brisket.
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The other thing is internal temp. I'm a 185 guy on that. I've been known to let the big ones get to 190 but that makes them a bit crumbly I think. You have to slice them thicker then.
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Originally posted by Russian
Deleted.
16- All posts, in public forums, should be made in the English language.
[edited after carefull thinking and drinking a glass of ethanol/apple juice]
And again I missed it :( <- it's a translation of a Russian word above.
Discussing borsch in English... Brings a whole new meaning to national/cultural hatered :mad: :lol
I hope Russian remembers that song about "Blue railway car" (sung by crocodile Gena, made into a folk war-song in early 80s), and what we'll load into that blue railway car....
Sometimes innuendos in English are enough, and are more dangerous then talking Russian. You (people who were born outside USSR) will never understand.
On-topic: Pelmeni! "Only dogs like pelmeni without vodka!"
For MP-something: "Pelmeni" is a word that is translated from Russian to English as "pelmeni". Or maybe "pelmen's". It's a traditional Russian (mostly Siberian/Uralian) dish, made of grinded meat (pork and beef mixed) wrapped in dough, the size of a... hmmm... how to explain it... just a size that fits into your mouth or less. It's boiled and served with sour-cream. In Russia it's sold frozen, you only have to throw it into boiling water and in 10 minutes you have a hot tasty meal.
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I cook Vindaloos and other Curries that are too hot for my wife and the kids. I make barn burner chillies and things that make me obnoxiously gassy.
Then there was the time, I'd just done all that and got a call to do an emergency counseling session... Lets just say my pained expression was not entirely related to the issue being discussed.
:eek:
- SEAGOON
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Originally posted by Toad
The other thing is internal temp. I'm a 185 guy on that. I've been known to let the big ones get to 190 but that makes them a bit crumbly I think. You have to slice them thicker then.
Agreed. I like 180-185. Mine aren't terribly tough or anything, just not as tender as I'd like. Sometimes they get a little rough close to the fat rind. I'm sort of afraid to trim it any for fear of not having the fat to cook in and keep it from getting dry and tough.
I start the marinade with plain old "Gold Buckle" you buy at WalMart, and add cajun or creole marinade, Lee & Perrins, and maybe either red wine/burgundy or a bourbon. I don't use cooking wine, the salt is excessive, and the flavor poor.
How long do you think for say a 1/2# flat (1/2 the 13# I have) at 220 in an offset firbox smoker?
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I seldom cook for myself because as soon as I start to one of my kids wants to share but one those occasions I like traditional Cuban meat dishes that I will be #16'd for.
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Originally posted by Wolfala
Boobies.
LOL!!!
There was a song by one "underground" band ("Hairy Glass", i don't dare to write it in Russian) in late-80s, about "boobies baked in dough" :D Am I allowed to use a single Russian word here? If so - I'll try to explain: boobies = sis'ki, sausage = sosiski, so "sis'ki" baked in dough is funny. Two KGB agents wearing black leather jackets went to a crime-sight in a distant town of Kuntsevo...
:D
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Mustaine mentioned hamberger helper....I have something to add to this.
As a single guy I lived off of this stuff for a while. The bad part about it is it is bland as is BUT it is easy to spice up.
My favorite is the "philly chease steak". It is in no means close to a real philly BUT it is tasty if you add the following.
Mushrooms: In a can they are cheap cook them in with the hamburger
Bell pepers: again cheap just get one and slice it up
Onion: see the above two
cook all of them with the hamburger...add some peper as well.
when you are all done add some more dried onion toppings (they sell them in a box)
It is really tatey and feeds an average appitite male with left overs for lunch.
Can even make a samwich out of it by putting it in a hogie.
another one I like is jumbalia (SP) in a box.
the box cost $.79 cook as per instructions and add precooked smoked/spice sausage.
pretty good as well
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Originally posted by Seagoon
I make barn burner chillies
- SEAGOON
I make some killer chilli as well, didn't think of it in the summer. I like to make jalpeno or habanero cornbread (with onions) to go with it. Sometimes I make beer rolls if the mood strikes me. My chilli has no beans, but has 3-4 different meats (deer, beef, pork, wild pork) depending on what I have in the freezer. My Mom used to grow a lot of my peppers, but this last year as Dad got worse before he died in January she didn't have the time she wanted in the garden. She grew some KILLER peppers, stuff that had to soak in salt peter to germinate!
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Originally posted by Boroda
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For MP-something: "Pelmeni" is a word that is translated from Russian to English as "pelmeni". Or maybe "pelmen's". It's a traditional Russian (mostly Siberian/Uralian) dish, made of grinded meat (pork and beef mixed) wrapped in dough, the size of a... hmmm... how to explain it... just a size that fits into your mouth or less. It's boiled and served with sour-cream. In Russia it's sold frozen, you only have to throw it into boiling water and in 10 minutes you have a hot tasty meal.
Sounds sort of like a Ravioli (now watch me get it for an italian word lol) and there really good . or sort of like a pot sticker these are good dipped in teriaki sauce
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Cut a round steak in strips. Spice it up and put it in tinfoil and then put it on a grill until cooked to you desired temp. Then put sliced carrots green peppers potatoes onions and a tiny bit of red pepper in a another wrap of tinfoil with butter. Throw it on grill also.
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Good jumbalaya is another great meal. I sometimes use a box of Zataran's as a starter, but I like a LOT less green or bell pepper in my food. None at all is better. I get shrimp, smoked sausage, and crawfish tailmeat if I'm going to make some. The rest is rice and creole/cajun spices.
Speaking of rice dishes, I've been messing around with the Lipton rice packs, especially the "Smoked Chipotle" and the "Risotto". They make a good spicy rice base for a quick meal.
As a side dish for a grilled meal, I'll take some potatoes, an onion, and some mushrooms, chop it all up, throw in the spices of choice, some butter, and a little Lee & Perrins, wrap it in foil, and put it on the grill before I start the main course cooking. Around here it's called a "Hobo pack".
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Originally posted by storch
#16'd for
I'll remember it. Well said, many thanks! ;)
On-topic: is there anything special in Cuban meat dishes? i mean - using special spices or something?
Interesting, if I'll say something like "No pasaran!" - will this post be #16'd? I really like making experiments on people ;)
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Originally posted by Roscoroo
Sounds sort of like a Ravioli (now watch me get it for an italian word lol) and there really good . or sort of like a pot sticker these are good dipped in teriaki sauce
Sorry, I wanted to use that Italian word too, to explain, but was too afraid ;)
That Italian dish you mentioned is usually smaller and has a different shape, at least it's what I learned when we got it in cans as "humanitarian aid" back in 1991. What is bigger then "pelmeni" are (drumroll! I use some Georgian and Osetin words!) manty and hinkali. Usually I need 15-25 "pelmeni" to eat for dinner, but no more then 5-7 manty or hinkali.
Some more "fast male food": I have another Azerbaijanian store on the way from a subway station to my home, and they sell frozen "cheburek"s. Cheburek is a meat pie that is supposed to be fried in vegetable oil. You take it out of a freezer, throw it onto a hot frying pan - and in 5-10 minutes you have an attractive meal at your disposal. If you don't mind mutton fat - it's delicious.
Emergency meal: get a boullion (flo? fla? fluever? sorry) cube, add boiling water, and add a 50g pack of potato chips. Stir but don't shake :D Enjoy. A nutricious, tasty and quite cheap way to support your metabolism.
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Originally posted by Boroda
[edited after carefull thinking and drinking a glass of ethanol/apple juice]
And again I missed it :( <- it's a translation of a Russian word above.
Discussing borsch in English... Brings a whole new meaning to national/cultural hatered :mad: :lol
I hope Russian remembers that song about "Blue railway car" (sung by crocodile Gena, made into a folk war-song in early 80s), and what we'll load into that blue railway car....
Sometimes innuendos in English are enough, and are more dangerous then talking Russian. You (people who were born outside USSR) will never understand.
Unfortunately I do not recall that song and search engines didn’t provide any useful results. Could you provide a link please? I’m slowly forgetting many ‘small’ things and a reminder will go a long way. I try to keep up with times by watching old and new films. In fact my friend just brought from Moscow series called “Soldati” and Shtraffblat”
Btw, Speaking of Moscow, if I had your number last year, I would’ve stopped by. My crossover flight was held over for 24 hours during my last visit. Taxi cabs and hotels are very expensive!
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boullion chicken or beef ... one of my favs sprinkled on top of popcorn and sometimes i add garlic power .
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Cereal....Fruty pebbles, lucky charms, anything with lots of sugar.
You Russian guys are very entertaining BTW. :aok
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Originally posted by Russian
Unfortunately I do not recall that song and search engines didn’t provide any useful results. Could you provide a link please? I’m slowly forgetting many ‘small’ things and a reminder will go a long way.
Not now, OK? I am on dialup now :( From my Father's flat. I stay up and it's 0940 now. That's why I deliberately don't have i-net at my own flat.
Originally posted by Russian
I try to keep up with times by watching old and new films. In fact my friend just brought from Moscow series called “Soldati” and Shtraffblat”
Soldati is not bad. I didn't have such an experience, but friends who served and didn't throw their TVs into a window (i didn't do it only because I payed $350 for my 29") say it's almost true.
Shtrafbat - it's a complete bull****. From begining to the end. It's another attempt to make the crowd adopt new-fangled liberastic POV. There's not a single bit of truth in that series.
Originally posted by Russian
Btw, Speaking of Moscow, if I had your number last year, I would’ve stopped by. My crossover flight was held over for 24 hours during my last visit. Taxi cabs and hotels are very expensive!
You can almost always (not now - I have 2 persons at my flat already, but we can work it out anyway, I am not the only "pilot" living in Msk) drop your bones at my place. My phone number is AFAIK known to all Muscovite and half of the Leningrad vir-pil community: 109-6453. If you'll be around - I'll be honoured to meet you and (if nesesary) give you shelter food and drinks in exchange for some baikas from Western hemisphere ;)
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I cook up ideas for my wife to cook.
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Originally posted by Boroda
On-topic: Pelmeni! "Only dogs like pelmeni without vodka!"
For MP-something: "Pelmeni" is a word that is translated from Russian to English as "pelmeni". Or maybe "pelmen's". It's a traditional Russian (mostly Siberian/Uralian) dish, made of grinded meat (pork and beef mixed) wrapped in dough, the size of a... hmmm... how to explain it... just a size that fits into your mouth or less. It's boiled and served with sour-cream. In Russia it's sold frozen, you only have to throw it into boiling water and in 10 minutes you have a hot tasty meal.
Like Pierogi (http://www.milliespierogi.com/)?
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Originally posted by Boroda
On-topic: is there anything special in Cuban meat dishes? i mean - using special spices or something?
I'm not sure if it is special or even particular to Cuba because I've had similar dishes with similar taste all over the hispanic caribbean and nothern Brasil so I suppose it is from common and similar neccesity that the method evolved.
most traditional Cuban meat dishes were made from far less than excellent cuts of meat consequently marinating was very important. the most common and effective marinades basically consist of acids which could break down even shoe leather and make it palatable. with a little #16 leeway from the ever ready to pounce moderation force here goes,
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.
my favorite cut (and many others here as well) of what used to be cheap meat is flank steak. in other parts of the country I'm sure this cut still sells inexpensively. here it sells for more than sirloin because of the now popular Cuban dish among the anglo community called "churrasco". the demand for this cut of meat that was once considered dog food is quite high.
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Originally posted by storch
I seldom cook for myself because as soon as I start to one of my kids wants to share but one those occasions I like traditional Cuban meat dishes that I will be #16'd for.
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.
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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.
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Just cooked a Pretty good Breakfast,
Sausage, Bacon, and Eggs Over Easy.
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egg cooked in a slice of bread covered w/ a slice of cheese .. Quick n easy fav .
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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.
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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.
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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.
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*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!
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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.
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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.
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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
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Originally posted by SOB
Like Pierogi (http://www.milliespierogi.com/)?
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.
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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.
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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 :D
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 :)
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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" ?
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GRILL, anything and everything.
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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).
- SEAGOON
SEAGOON, if you can get your hands on a bottle of Stubbs marinade where you live, give it a shot.
I was never much into commercial marinades. I usualy made my own, but I was in a rush recently and grabbed a bottle of this stuff for a pork tenderloin.
I`m hooked now. This stuff really rocks. The flavor from this marinade goes all the way through.
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Grilled Chicken Fillet topped with melted Montery jack cheese and fried alost black onions sandwiches on hardrolls
Steak on the grill
Steak sandwiches (been known to sacrifice a london broil for this)
Hot Itallian sausage sanwiches made in my cast iron fry pan.
Now THIS is good.
Large sub (hoagie) rolls
Onion
1 clove garlic
1 Green and/or red pepper
Wine
Hot Itallian sausage
Blob of butter in pan. add sliced onions and let that sauté over high heat for a while.
While thats happening Take a clove of garlic, smash it flat witht he side of your knife then chop fine and set aside.
Slice length wise about halfway through the sausage so you can fold it open
Toss garlic in pan and saute' a few seconds then add sausage flat side down.
Pour in about 1/4 cup of wine and cover.
Reduce heat to about a low medium heat and cook for about 15 min.
In a pinch I have even used some of my kids 100% joice box type drinks in place of wine. Works just fine.
While thats happening I slice up the pepper and add that the pan recover about 5 min before its all done (about 20 min total)
Turn off heat put sausage in roll and plop the peppers,onions and whats left of the juice on top.
aint exactly heart smart but it sure is good eat'n
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Grilled cheese sandwitches, all varietys. I like to add pepperoni, ham slices, bacon.. mmmmm. I like them so much I keep one of those grilled sandwitch makers (like a george foreman.. but not) on top of the mini-fridge in my closet.
I'll also deep fry anything. Steak, pork, turkeys, twinkies, candy bars... good stuff.
If I get the time though, and I'm not buying for a bunch of others, I try to stick with Buffalo meat. Burgers, chicken fried steaks, I put it in my chili. I like the gamier taste a bit better & it's healthier than beef.
When it's time to feed a bunch of people, I cook alot of italian. Seems like recipes made to feed armies. Alfredo chicken rolls, baked ziti, veal cutlets, lots of garlic bread...
damn I'm hungry.
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Pheasant
Quail
Ruffled Grouse
Rabbit
Squirl
Venison (White Tail)
Sides as required.
Of course that is if no one is home. If my sons are there I have to share it with them! :mad:
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Originally posted by Boroda
On-topic: Pelmeni! "Only dogs like pelmeni without vodka!"
For MP-something: "Pelmeni" is a word that is translated from Russian to English as "pelmeni". Or maybe "pelmen's". It's a traditional Russian (mostly Siberian/Uralian) dish, made of grinded meat (pork and beef mixed) wrapped in dough, the size of a... hmmm... how to explain it... just a size that fits into your mouth or less. It's boiled and served with sour-cream. In Russia it's sold frozen, you only have to throw it into boiling water and in 10 minutes you have a hot tasty meal.
I grew up eating Pelmeni. My family on my mothers side is Russian but it's been three generations since anyone has lived in Russia.
We always ate our pelmeni dipped in vinegar and soysauce. I'm curious how it's eaten in Russia. Do you dip it in anything?
Oh yeah, when the wife's gone it's all about omelets, instant soup and lots of mac & cheese.
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Pork tenderloin, with my own special dry rub. Pop it in the oven. While it's cooking I microwave a couple potatos, make a salad and I'm good to go. The leftover tenderloin makes great sammich's the next few days.:aok
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here's fairly simple meal you guys might like (could giv eyou some more complex things, but you guys said you aren't much of chefs, and want fairly simple stuff.
Beef Stroganoff- created by a french chef for visting russian nobility.
In stove top pan cook beef sirlion or strip, cut in strips along grain. Add sea salt, pepper, dash of olive oil and a bit of wine(red) before cooking.
Brown beef until most of the pink is gone
-put egg noodles on to boil
Add mushrooms (lots) and onion (whole small)
when these start to tender add a tiny bit of mustard.
add a bit more wine(just a little, this isn't a wine sauce) ... cook everythign until done
(cook off or drain excess broth, save some to mix with sourcream, but too much and it will be watery)
add sour cream, and make sure sourcream is warmed.
place over a bed of egg noodles, and eat.
well a 'simple' meal for me :D
but I like to cook when I have time.
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Originally posted by Manedew
here's fairly simple meal you guys might like (could giv eyou some more complex things, but you guys said you aren't much of chefs, and want fairly simple stuff.
Beef Stroganoff- created by a french chef for visting russian nobility.
Actually I read somewhere it was created for the nobility because he had few or no teeth and it was made so that he could eat it.
I'll haveta find the cookbook I got that story out of.
One of may favorite meals though. Only I prefer it over rice made with beef broth
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Originally posted by ChickenHawk
I grew up eating Pelmeni. My family on my mothers side is Russian but it's been three generations since anyone has lived in Russia.
We always ate our pelmeni dipped in vinegar and soysauce. I'm curious how it's eaten in Russia. Do you dip it in anything?
Oh yeah, when the wife's gone it's all about omelets, instant soup and lots of mac & cheese.
Vinegar is a traditional thing for pelmeni, a vinegar bottle was on every table in every "pelmennaya" (pelmeni house, one portion - 33 kopeykas) in Soviet times, but I prefer sour-cream mostly because I am half-Ukrainian. Soy sauce was almost unknown in USSR, we had some from North Korea sold in stores, my family usially had a bottle, but not for pelmeni. It was the only product from DPRK I have ever seen here... And it was the best soy sauce I haveever tasted, different local stuff is a crap, Vietnamese-made sauce is a little better, even the home-made sauce made by Koreans who sell Korean food in the marketplaces is worse, and it's whoopee expensive.
I have relatives who lived in Urals (Sverdlovsk) for many years, and then moved to Moldavia (Kishenyov) and then to Crimea. They made pelmeni themselves, and it was muuuch better then the best frozen stuff we have in stores now. They also made hominy (mamalyga, Romanian/Moldavian dish) that comes with a dozen or more different sauces, and they used that sauces with Pelmeni.
People eat pelmeni here in Moscow with any sauce including ketchup or mayo. But I always prefer sour-cream.
In my family with Ukrainian mother we had more "vareniki" then pelmeni. Vareniki are bigger then pelmeni and stuffed with curd, potatoes or even cherries. They are eaten with sour-cream. I really miss home-made vareniki, the frozen stuff sold here is a "katsap"/muscowite profanation: katsaps don't understand that curd must be salty, not sweet like baby-food. Even in Ukrainian restaurants they serve vareniki stuffed with sweet curd! Vareniki stuffed with cherries are delicious. They are powdered with granulated sugar, and every varenik has 3-4 cherries inside, and is filled with a hot sweet cherry juice... Mmmm...!!!
People's wisdom: Only dogs like pelmeni without vodka! :D
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Originally posted by Manedew
here's fairly simple meal you guys might like (could giv eyou some more complex things, but you guys said you aren't much of chefs, and want fairly simple stuff.
Beef Stroganoff- created by a french chef for visting russian nobility.
I usually make it a little bit more simple. But Beef Stroganoff with fried potatoes is a tastiest thing ever! Try fried potatoes (I mean not "french-fries" but some potatoes fried on a pan) instead of silly "egg noodle" - you'll see the difference. The only problem is that it's impossible to explain how to fry potatoes with just a little of vegetable oil in a Russian way :(
I also like to cook liver in sour-cream. Checken or beef liver, sliced as beef-Stroganoff.
And IMHO adding mushrooms to Beef-Stroganoff will kill all the taste :(
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Stove Wings, Just some pre cooked chiek nwings, but insanely hot and good, sorta like women? heh
Anyway I also, just make flapjacks alot