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Messages - blatz

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2146
All Things Food / Re: May is National Hamburger Month
« on: May 09, 2011, 01:58:48 PM »
Burgers on the grill(charcoal of course) are WAY better than in the skillet IMO. Use some soaked mesquite chips to send them over the top...

I got home from work late and didn't have time to break out my Weber, I grilled on my gas one.  Doh...

2147
All Things Food / Re: May is National Hamburger Month
« on: May 09, 2011, 09:13:40 AM »
made the burgers friday night - keeping cold till ready to cook helped immensely - nice and pink in the middle!

Still undecided on if grilling or skillet - they were both incredible and it was a little tough to actually distinguish aside from the grill marks.

thanks for the tips!

2148
All Things Food / Re: Rotisserie?
« on: May 09, 2011, 09:12:05 AM »
damn - forgot the pictures - sorry.  It was a bit difficult to judge the internal temp since the meat near the bone was obviously very hot and then you had to make sure to not hit the spit with the thermapen - just did my best.

It was a little hectic while cooking - we were trying to cram in some pool time while cooking the roast and I was a little off since I expected a full 2 hours for the roast so I blanked on grabbing the camera or even my phone  :(

for the swiss chard, my wife generally makes it so I'll confirm this was the way and post back if I was mistaken, but here's the general rundown:

remove the leaves from the hard stems, wash, rough chop.  dice a small onion (vidalia perfect here) and saute with a few minced cloves garlic in OO in skillet till onions are soft, then add chard, and wilt like you would spinach.  add a splash of balsamic just before you take off the burner.  S&P to taste.

2149
Beer Recipes / Re: Two-Hearted Ale Clone
« on: May 09, 2011, 08:46:52 AM »
Can you get German Munich malt instead of Briess?  I would think that would have a positive flavor impact.

If I can't get it locally I am sure I can buy it online. Thanks Gordon.

that should help immensely, even with the small amount.  Briess Munich = FAIL.

2150
All Things Food / Re: Rotisserie?
« on: May 09, 2011, 08:45:30 AM »
well, went with the simple preparation - 18-20 cloves inserted into a 5.5lb pork roast, bone in, salt & pepper, fresh rosemary.  on the rotisserie for about 90-105min.  rested for 15. internal temp at about 165-170.

served with the above fig/port reduction, roasted sweet potato/onion/garlic mash, swiss chard and salad.  glass of lindemann's Pomme and then a few bohemian pils.

un. freaking. believable.

a few chops left over for dinner - drooling already!

2151
Classifieds / Re: 50' B3 Immersion Chiller
« on: May 09, 2011, 08:26:15 AM »
Had it for a little over a year. Hose fittings. Works well, but I'm switching to a cfc.  $50 plus shipping.

1/2 in or 3/8in diameter?  might know someone interested.

2152
All Things Food / Re: Rotisserie?
« on: May 06, 2011, 07:53:01 AM »
sweet apple jalapeño jelly?

recipe?

I was thinking store-bought but this looks like a good recipe: Apple Pepper Jelly.

if i have time to make it on Sat, i might try that - otherwise, storebought it is! thanks.

2153
All Things Food / Re: May is National Hamburger Month
« on: May 06, 2011, 07:51:41 AM »
gordon - chilling might be the answer - I guess I've always figured it was like steak where you want them out for 30-40 min before cooking - but that may help - will try tonight.

planning on grilling two and making two in the skillet on the side burner to compare- weather is too beautiful to not be outside.

2154
All Things Food / Re: Rotisserie?
« on: May 06, 2011, 07:48:50 AM »
I have a recipe from a Giada book for a fig port reduction sauce that is incredible.

You've made it?  Can you post it?  It sounds delicious.

sure - I've made it for pork loin roasts before and its unbelievable - everyone who's had it has asked for the recipe - this looks like its the same one:

http://www.foodnetwork.com/recipes/giada-de-laurentiis/pork-loin-with-fig-and-port-sauce-recipe/index.html

Cheers!

2155
All Things Food / Re: Rotisserie?
« on: May 06, 2011, 06:55:58 AM »
sweet apple jalapeño jelly?

recipe?

2156
All Things Food / Re: May is National Hamburger Month
« on: May 06, 2011, 06:14:52 AM »
awesome guys - I'm drooling for dinner and its only 9am!

thanks for the tips - will let you know how it goes.

2157
All Things Food / Re: Rotisserie?
« on: May 06, 2011, 06:12:24 AM »
I remember a Raichlen show for German Spiessbraten, a stuffed pork loin.  It looked awesome.  He said it was traditional to spit it perpendicular to the rotisserie.  I don't see that in this recipe, but I would have bet he said it on the show.
http://www.primalgrill.org/recipe_details.asp?RecipeID=160&EpisodeID=38

that's probably a different piece of equipment than I have - mine only goes paralell - but I'm pretty happy with trying out what I got - if I remember, I will try and take a picture or 2.

2158
All Things Food / Re: Rotisserie?
« on: May 06, 2011, 06:11:04 AM »
If you do the roast pork, think about making a fruit-based sauce to accompany it.  It really goes well with apples, onions, darker fruit (prunes), etc.  I got a bunch of rhubarb in the CSA box this week; I was thinking about making a rhubarb chutney.  It would go perfectly with pork loin.  Maybe I just like the word chutney.  Almost as much as spatchcock.

I'm right with you - I was thinking of making two - one with perhaps apricot or apples and then I have a recipe from a Giada book for a fig port reduction sauce that is incredible.

2159
All Things Food / Re: Rotisserie?
« on: May 05, 2011, 07:18:27 PM »
stopped by my butcher - pork loin roast with bone = $4.99/lb.  Rib roast = $12.99/lb so I went with the pork figuring that since this is only my second usage of the rotisserie, I'd rather minimize my losses if I screw something up.

Think I'm gonna go with what euge said unless I get a crazy hair otherwise. 

Euge - by 'stud' did you mean insert cloves of garlic into the meat?  I've done that often before, just checking as I'm not familiar with that term. 

2160
All Things Food / Re: May is National Hamburger Month
« on: May 05, 2011, 01:38:13 PM »

Overcooking using what method? 

I've been overcooking lately on both methods (grill and skillet)

For cast iron, do you use high or medium flame? I've been using high, but I seem to wait too long for that perfect crust and wind up overdoing it - closer to well done than medium which is what I'm targeting.

For grilling, I've been trying to hit it with a high flame for ~1 min to get a nice char and then move to the low flame side to finish cooking, but again I seem to wait too long.

This thread has prompted me to make burgers tomorrow night - I might make one using each method.


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