To all the cooks

[Brasky]

I would love to hear, and try some of the recipes of the SportsHoopla..
Especially if you make your own rubs and brine..

My rubs are boss!!!

I use a very typical brine for a marinade.

 

[JohnRandle]

My rubs are boss!!!

I use a very typical brine for a marinade.

I would try your rubs and brine sir.
Have you made your own corned beef?
I want to do this, but never had the balls to try.

 

[Brasky]

I would try your rubs and brine sir.
Have you made your own corned beef?
I want to do this, but never had the balls to try.

Nothing wrong with store bought depending on where you got it.

I've never made my own personally, but I know it really takes more patience than it does skill.

 

[HuskerInSecLand]

I can try and put a recipe together but I'm not really one for recipes. I look in the cupboard and see what we got and go from there usually.

I can do it in the kitchen or on the deck but if it's gonna have a recipe it definitely will be on the deck.

 

[JohnRandle]

I use Famous Daves rub, and like it very much on ribs and chicken.
But maybe would like to try a brine/rub combo.
I just do a dry rub, then sauce at the end.

 

[Brasky]

I can try and put a recipe together but I'm not really one for recipes. I look in the cupboard and see what we got and go from there usually.

I can do it in the kitchen or on the deck but if it's gonna have a recipe it definitely will be on the deck.

I respect the rogue chef over the "to the T" chef.

I'm trying hard to refine what I do and I put effort into trying to keep with tradition.

The main thing I had trouble with when I was young was too much seasoning. As I cooked more and more dishes it became intuitive.

One thing I learned is that salt and pepper are not to be taken for granted. They are often the key to the dishes flavor.

One thing I suck at is pastries. I just have zero interest in baking.

 

[JohnRandle]

I really want to make corned beef. Anyone tried that yet?

 

[HuskerInSecLand]

A corned beef would be in the slow cooker. Haven't tried it yet. I have smoked a brisket once and was not at all happy with it. I have had Texas BBQ and what I did left a lot to be desired but then corned beef and Texas Brisket are two different things. Not my bag on either.

 

[Brasky]

I use Famous Daves rub, and like it very much on ribs and chicken.
But maybe would like to try a brine/rub combo.
I just do a dry rub, then sauce at the end.

Try this sometime if you want. Super simple. Super delicious.

Heat grill to 400+ degrees

2 lbs Smart Chicken Thighs

15 mins per side, Brush with sauce while grilling.

Squirt a cup and a half or so of cookies BBQ sauce in a bowl

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp cayenne pepper

liberal amounts of ground pepper

light dusting of sea salt,

Toss chicken and if possible let marinate overnight. 1 hour is fine.


Key side: Preheat oven to 385, coat a couple large sweet potatoes with olive oil, let bake 50 mins unwrapped. Time this accordingly. cut up and add butter, salt, pepper.

Frozen peas or fresh steamed broccoli drenched in butter, seasoned with salt and pepper completes the plate.

So simple. So good.

 

[JohnRandle]

A corned beef would be in the slow cooker. Haven't tried it yet. I have smoked a brisket once and was not at all happy with it. I have had Texas BBQ and what I did left a lot to be desired but then corned beef and Texas Brisket are two different things. Not my bag on either.

I did a good smoked brisket..
But yeah, corned beef is a whole different story. Unless you have a slow cooker you need to dedicate your oven for a whole day. Then there's the brine, seen a lot of recipes for it. I want to try a proven one for the $ invested.

 

[JohnRandle]

Try this sometime if you want. Super simple. Super delicious.

Heat grill to 400+ degrees

2 lbs Smart Chicken Thighs

15 mins per side, Brush with sauce while grilling.

Squirt a cup and a half or so of cookies BBQ sauce in a bowl

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp cayenne pepper

liberal amounts of ground pepper

light dusting of sea salt,

Toss chicken and if possible let marinate overnight. 1 hour is fine.


Key side: Preheat oven to 385, coat a couple large sweet potatoes with olive oil, let bake 50 mins unwrapped. Time this accordingly. cut up and add butter, salt, pepper.

Frozen peas or fresh steamed broccoli drenched in butter, seasoned with salt and pepper completes the plate.

So simple. So good.

Sounds good..

 

[HuskerInSecLand]

peas didn't do worth a damn this year, can I use pole beans? I'll substitute the sweet potato for yukons also. Sorry I'm just a tater man.

 

[ladyrockess]

I've tried a couple dry rubs, I can't put my finger on what's not right about them. I always use garlic powder and ginger though...maybe I should add some brown sugar.

 

[Brasky]

peas didn't do worth a damn this year, can I use pole beans? I'll substitute the sweet potato for yukons also. Sorry I'm just a tater man.

Yukons are a staple of a good cook.

Great flavor, very rustic.

 

[Brasky]

If you guys have netflix, check out anthony bourdain. He is everything you will ever need to know.

 

[mem49er]

Don't remember...it was an archaeology convention, we all spent all day drunk.

Fair enough. Raiford's was the first non-segregated "club" in Memphis. It's literally like nothing else I've ever seen.

It's a double wide trailer; one side with tables, one side a dance floor that always has a smoke machine going. The only thing you can drink are 40's of Bud Light.

 

[LeaderOCola]

some sort of competition thing would be kind of cool

 

[ladyrockess]

some sort of competition thing would be kind of cool

How could we possibly judge it?!

 

[LeaderOCola]

How could we possibly judge it?!

as per above, unfortunately you couldn't really other than on creativity, presentation, and if the ingredients make sense . it would be fun nonetheless just to go through the exercise.