Things We're Cooking

[flyerhawk]

How did I not see this thread?

The missus is a professional chef/recipe developer with a fairly sizable social media following. So we get a lot of fun cooking toys. And I'm a gadget guy that loves to cook.

I saw @SlinkyRedfoot mention sous vide cooking which I can't recommend enough. It isn't the "can do it all" cooking method that some claim it is but what it does well, it does extremely well. In particular lean meats like chicken breast, pork loin and fish come out extremely well.

Some other tools we've tested lately.

Breville | the Control °Freak® | CMC850 | Commercial

Really cool induction burner that, similar to a sous vide, can cook to within a degree of temp and as low as 80 degrees. Did some cool stuff with that. But I can't really recommend it due to its price point(~$1500)

EXCLUSIVE OFFER: Ninja® Foodi™ TenderCrisp™ Pressure Cooker

This is a more interesting device. It is basically an instantpot that also has a broiler feature. Just started playing with it last week.

 

[SlinkyRedfoot]

And for all of you "only charcoal" types, I defy you to be honest with yourself and consider having this on your deck:

 

[DHoey]

Not without a lighter.

You got a little pyro on your hands or something?

 

[SlinkyRedfoot]

I saw @SlinkyRedfoot mention sous vide cooking which I can't recommend enough. It isn't the "can do it all" cooking method that some claim it is but what it does well, it does extremely well. In particular lean meats like chicken breast, pork loin and fish come out extremely well.

Word.

I've also gotten outrageous results with lobster tails. In the bag with butter and tarragon - amazing.

I'm still partial to broiling the tails, though.

 

[Wunder.Noid]

Not without a lighter.

Does your gas grill have a side burner? I know some folks that start the chimney of coal on that.

 

[SlinkyRedfoot]

Does your gas grill have a side burner? I know some folks that start the chimney of coal on that.

Yeah.

The pic I posted above is the grill I have, except mine is natural gas.

 

[flyerhawk]

Word.

I've also gotten outrageous results with lobster tails. In the bag with butter and tarragon - amazing.

I'm still partial to broiling the tails, though.

Lobster and other shellfish work well. You can do some really funky things with them if you have adventurous eaters.

Monkfish comes out pretty interesting.

However, swordfish is a transcendent experience. I generally don't like swordfish as it is usually too dry for my taste. Sous vide is holy shit good. The only way I would eat sword fish. Salmon is a little tricky as it can break apart really easily as are some white fish like tilapia.

 

[SlinkyRedfoot]

Salmon is a little tricky as it can break apart really easily as are some white fish like tilapia.

I perfected cedar planked salmon. Comes out perfectly rare-mid-rare every time and that's how my fam likes it, so I'm not messing with that.

I never make/eat tilapia because I hear they eat poop.

 

[ATL96Steeler]

And for all of you "only charcoal" types, I defy you to be honest with yourself and consider having this on your deck:

My Primo Ceramic Grill is awesome and it cooks better than my gas grill in terms of heat retention, searing, etc. but not every meal needs the wood/charcoal fire taste.

 

[ATL96Steeler]

Yeah.

The pic I posted above is the grill I have, except mine is natural gas.

NG is the way to go!

My gas grill gets a lot of use, some cooking directly on the grates, but mostly on my cast iron griddle. These prawns came out great, and the halibut was just last night...the smooth side allowed for a great sear on both sides, and removed at 135 degs...served at 141 or so...my wife won't touch anything not cooked thru in her mind.

 

[moxie]

Is there another way to zest a lemon?

Some people use those thingies with the holes and you scrape the citrus into long strips, then they chop them into tiny bits Don't fucking come at with that bullshit, man.

This is basically like a braised short ribs recipe I do in a Dutch oven.

If you guys haven't had beef ribs this way you are missing out!

I use the NY Times recipe with good results. The Le Creuset dutch oven is one of my favorite kitchen tools...right up there with...

You guys and your fancy contraptions. I cooked steak and taters in cast iron on my wood stove last night and it was delicious!

For steaks, I put the cast iron in the oven until it reaches 500º to get it smoking hot then finish the process on the stovetop. Good stuff.

 

[ATL96Steeler]

No pics...sorry!

But had to share this one.

Smoked Salmon filets on cedar plank cooked on the Primo. The glaze was just awesome

Fire...lump coal fuel, with some apple wood chunks...300 degrees with both deflector plates in (so indirect)

Salmon...Coho salmon truly fresh is supposedly the best way to go for cedar plank...I used the last of the Coho filets we got from Alaska...5 to 8oz filets skin on one side, boneless, and flash frozen. They turn out perfect. 3 filets weighed roughly 18 oz total for my cook.

Prep....coat thawed filets with a light olive oil and your favorite rub for fish (flesh side and sides only). I like the Alaskan Seafood Brand rub, but you could mix some old bay with some smoked paprika, and a little brown sugar and that's plenty good for salmon. Squeeze some fresh lime, and let them sit about 20 mins.

Cedar planks...mine came with my salmon order. Food grade planks are available on Amazon, or your grilling supplier might carry them. This was an indirect cook so I wasn't too concerned about soaking the plank, but I did wet it down a bit prior to putting it on the grill. I was told, the planks are probably good for one or two cooks.

20 mins on the plank @ 300 degrees...I peeked in on them about 10 mins.

While the filets are cooking prepare the glaze.

Soy, honey, garlic, balsamic vinegar, unsalted butter, brown sugar, red pepper....get the liquids warming up in a sauce pan, add the butter and finally add in the brown sugar, red pepper...bring to a low simmer, stirring often...once it thickens up slightly it's ready for basting.

The last 10 mins on the plank, I basted the filets about every 3 mins with the glaze. Pulled the filets off at 135 degs...poured the remaining glaze on them while they were resting...serve.

Not really sweet and sour, maybe sweet and tangy is a better description. The recipe called for 275 deg...at 300 degs, with slightly less time, the glaze caramelized very nicely giving the fish a light crusted edge. My timing getting them off the grill was good, they flaked apart nicely. The glaze doesn't over power the fish, but definitely adds another flavor that works well with Salmon.

If you want to jazz up salmon one night, this was a great option...easy to make, and only about 40 mins total time.

 

[gob]

Have dinner in the crock pot now. Lentil curry - onion, sweet potato, carrots, curry powder, veggie broth, garlic, tomato sauce, diced tomatoes, lentils, and coconut milk.

 

[4down20]

No pics...sorry!

But had to share this one.

Smoked Salmon filets on cedar plank cooked on the Primo. The glaze was just awesome

Fire...lump coal fuel, with some apple wood chunks...300 degrees with both deflector plates in (so indirect)

Salmon...Coho salmon truly fresh is supposedly the best way to go for cedar plank...I used the last of the Coho filets we got from Alaska...5 to 8oz filets skin on one side, boneless, and flash frozen. They turn out perfect. 3 filets weighed roughly 18 oz total for my cook.

Prep....coat thawed filets with a light olive oil and your favorite rub for fish (flesh side and sides only). I like the Alaskan Seafood Brand rub, but you could mix some old bay with some smoked paprika, and a little brown sugar and that's plenty good for salmon. Squeeze some fresh lime, and let them sit about 20 mins.

Cedar planks...mine came with my salmon order. Food grade planks are available on Amazon, or your grilling supplier might carry them. This was an indirect cook so I wasn't too concerned about soaking the plank, but I did wet it down a bit prior to putting it on the grill. I was told, the planks are probably good for one or two cooks.

20 mins on the plank @ 300 degrees...I peeked in on them about 10 mins.

While the filets are cooking prepare the glaze.

Soy, honey, garlic, balsamic vinegar, unsalted butter, brown sugar, red pepper....get the liquids warming up in a sauce pan, add the butter and finally add in the brown sugar, red pepper...bring to a low simmer, stirring often...once it thickens up slightly it's ready for basting.

The last 10 mins on the plank, I basted the filets about every 3 mins with the glaze. Pulled the filets off at 135 degs...poured the remaining glaze on them while they were resting...serve.

Not really sweet and sour, maybe sweet and tangy is a better description. The recipe called for 275 deg...at 300 degs, with slightly less time, the glaze caramelized very nicely giving the fish a light crusted edge. My timing getting them off the grill was good, they flaked apart nicely. The glaze doesn't over power the fish, but definitely adds another flavor that works well with Salmon.

If you want to jazz up salmon one night, this was a great option...easy to make, and only about 40 mins total time.

I hate that I don't like fish.

 

[Oswaldandme]

I want Hot and Sour soup.

 

[ATL96Steeler]

I hate that I don't like fish.

I'm a wild caught guy...The last maybe 10 yrs for us, a couple of white fish and salmon mostly...not the easiest to get right on the grill, easy to dry it out...but learning temp control better and better on the primo.

 

[moxie]

I want Hot and Sour soup.

Hot-and-Sour Soup

Get to it! And don't forget to post pics when you're done

 

[Oswaldandme]

Great thread.

 

[Edisto_Tiger]

Cheesecake going in the oven:

 

[PnkPanther]

And for all of you "only charcoal" types, I defy you to be honest with yourself and consider having this on your deck:

I keep thinking about getting a champ chef griddle.