The Food Thread

[themaninblack]

Gma brought over some of her amazing sauerkraut and pork. I am in heaven its so delicious.

[The Unseen]

bacon pizza > your life
bacon pizza > your mom

your mom ? your life

[El Peefs?????]

Originally Posted by The Unseen

bacon pizza > your life
bacon pizza > your mom

your mom ? your life

Your mom = my life


Got a quart of General Tso for dinner, was fraking marvelous.

[DiG]

did a nice 4 hour braised lamb shank last night osso bucco style and served it over polenta, lentils, and acorn squash. it was money.

[bernbabybern820]

Originally Posted by dabears10

I went to Kumas Corner, it is a heavy metal bar. It has hot waitresses with tattoos that are really cool. The burgers are amazing and they have over 50+ microbrews. Great food great atmosphere, if you are from the Chicagoland area you should check it out. I had the following monster.

Holy crap. Looks expensive.

[thule]

Anyone have any success smoking poultry without a smoker. I'm thinking soak some woodchip for awhile and them put them in tinfoil and poke some holes up top while placing the tinfoil onto the grill. I'm just not sure if there will be enough air flow to make it work. Anyone have any other ideas?

[DiG]

Originally Posted by thule

Anyone have any success smoking poultry without a smoker. I'm thinking soak some woodchip for awhile and them put them in tinfoil and poke some holes up top while placing the tinfoil onto the grill. I'm just not sure if there will be enough air flow to make it work. Anyone have any other ideas?

Ive been wanting to find a way to do this as well. Here are a couple tips Ive found.

http://www.ehow.com/how_2078096_smoke-meat-smoker.html
http://www.cheftalk.com/forums/food-...ut-smoker.html

[thule]

Both links recommended covering the product. I just don't see how you can cover it and keep the smoke going...if you cover it you'll lose the air flow. That is why I think smoking the woodchips in tinfoil with holes poked in a gas grill would be the best way to accomplish this...but than your food might cook too fast with all the heat from other burners.

[jared]

I've done the wood chips in foil trick numerous times on the grill with pork tenderloin. Just 25 minutes cooking with the lid down was enough to impart a smoky flavor and a noticeable pink smoke ring. You need to place the foil packet under the grill rack, directly on top of the heating element. You blast it with high heat until the package starts smoking, then you can turn the grill down to whatever temp you want. Even if you only have two burners, you can can keep one side off (where the chicken is) while the other side heats the wood. If your grill is small, you can always shield one side of the chicken with foil so it doesn't get cooked by the neighboring heating element.

I've never done it with poultry but don't see why it wouldn't work. Just keep your grill as low as you can and be prepared to throw in another bundle of wood chips if the first one dies out.

[DiG]

Originally Posted by thule

Both links recommended covering the product. I just don't see how you can cover it and keep the smoke going...if you cover it you'll lose the air flow. That is why I think smoking the woodchips in tinfoil with holes poked in a gas grill would be the best way to accomplish this...but than your food might cook too fast with all the heat from other burners.

turn on only the outside burners on low and put your meat in the middle. i did this with my turkey on thanksgiving and it definitely gives you a much slower cook and juicier flavor.

[CJSchneider]

Originally Posted by thule

Both links recommended covering the product. I just don't see how you can cover it and keep the smoke going...if you cover it you'll lose the air flow. That is why I think smoking the woodchips in tinfoil with holes poked in a gas grill would be the best way to accomplish this...but than your food might cook too fast with all the heat from other burners.

This. Go watch shows like License to Grill. 2/3 wet to 1/3 dry makes a good combo for smoking poultry.

[El Peefs?????]

My ghetto smoking procedure involves nothing but a slow cooker and a little vial of liquid smoke.

Ya its not quite the same but ish still taste delicious.

[diabsoule]

Grilled cheese FTW!

[CJSchneider]

Originally Posted by The Peefs

My ghetto smoking procedure involves nothing but a slow cooker and a little vial of liquid smoke.

Ya its not quite the same but ish still taste delicious.

Liquid smoke is for amateurs.

[diabsoule]

Originally Posted by CJSchneider

Liquid smoke is for amateurs.

"These ******* amateurs"

btw, post 14,000!

[SuperMcGee]

Grilled cheese would really hit the spot. And somehow it is probably impossible for me to make right now.

[Go_Eagles77]

Originally Posted by diabsoule

Grilled cheese FTW!

I don't know if there's some secret to making grilled cheese but whenever I make it it doesn't look that good. lol

[diabsoule]

Originally Posted by Go_Eagles77

I don't know if there's some secret to making grilled cheese but whenever I make it it doesn't look that good. lol

I just made two and both came out looking like that.

[MetSox17]

Originally Posted by Go_Eagles77

I don't know if there's some secret to making grilled cheese but whenever I make it it doesn't look that good. lol

Try it this way next time.

1. Put the bread in the toaster on the lowest heat level.

2. After it's done, put a little butter on both sides of the bread, then throw it on a pan.

3. Put the cheese in between and let it toast a little more on the pan while the cheese melts.

4. Cut any way you want, and enjoy.

[bantx]

i put the butter on the pan then let it soak while its melting

[bantx]

Originally Posted by CJSchneider

Liquid smoke is for amateurs.

apple+cinnamon woodchips = win

[tjsunstein]

Which way do you cut your sandwich?

[Go_Eagles77]

Grilled Cheese and PB&J = diagonal

Everything else = side to side

[The Unseen]

Diagonal, but I like sandwiches better uncut.

[diabsoule]

Originally Posted by The Unseen

Diagonal, but I like sandwiches better uncut.

Stop being in my mind!