What did you cook today?

Share your culinary creations, recipes, food knowledge, restaurant recommendations, etc.
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XexoX
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Re: What did you cook today?

Post by XexoX »

d_rap wrote: Sun Sep 12, 2021 11:57 pm Maybe tell him to try them with ketchup.
Or ranch! :mrgreen:
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Re: What did you cook today?

Post by ronnie_suburban »

No ketchup, no ranch. Back to one, with grilled chicken thighs. But first, side dish prep . . .

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Glaze Mise En Place & Makoto AS Ryusei Gyuto, 210mm
Everything but the eggplant . . . toasted sesame oil, rice vinegar, minced garlic, spicy pepper paste, Tupelo honey, red pepper sauce and evoo. Have to pat myself on the back a little here because this glaze was really delicious.

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Broiled & Glazed Eggplant
Spritzed these planks with evoo, then broiled them for about 12 minutes. After that, glazed them and baked them for another 15 minutes at 350F. Garnished with sesame seeds and chives.

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Rubbed Chicken Thighs
Made a rub that consisted of salt, black pepper, white pepper, Sichuan peppercorn, coriander, cumin, granulated garlic, granulated onion and gochugaru.

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Grilling
These took about 30 minutes, covered, on the indirect side.

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Plated Up
Charcoal-grilled chicken thighs with broiled/glazed eggplant and a blob of the weekly slaw. Yes, I'm back in my happy place. ;)

Happy Monday! :)
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Jeff B
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Re: What did you cook today?

Post by Jeff B »

Just awful the things you make your poor son eat... :(
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
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Re: What did you cook today?

Post by d_rap »

It's incredible the people on this forum. No question where we stand. We use indirect heat so we don't even have to flip our chicken thighs.

(I did hear that those Makotos in AS are going for three times list Ronnie. Just sayin'.)
David
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XexoX
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Re: What did you cook today?

Post by XexoX »

d_rap wrote: Mon Sep 13, 2021 9:23 pm It's incredible the people on this forum. No question where we stand. We use indirect heat so we don't even have to flip our chicken thighs.

(I did hear that those Makotos in AS are going for three times list Ronnie. Just sayin'.)
Oh Thanks Mr. Rap! I had PM'd Mr. Suburban earlier asking if he flipped or not. I'm learning to grill chicken thighs and I've been flipping to the direct side towards the end and end up burning some skin. I'll not do that tomorrow and see how they turn out.
You can blame Mr. Suburban for my being here. :lol:
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Re: What did you cook today?

Post by ronnie_suburban »

Jeff B wrote: Mon Sep 13, 2021 8:13 pm Just awful the things you make your poor son eat... :(
Hahaha! Maybe he's secretly been reading this thread. He actually ate 3 thighs tonight, so I guess I did something right.
d_rap wrote: Mon Sep 13, 2021 9:23 pm It's incredible the people on this forum. No question where we stand. We use indirect heat so we don't even have to flip our chicken thighs.

(I did hear that those Makotos in AS are going for three times list Ronnie. Just sayin'.)
LOL - maybe I can start a new career as a knife flipper. All I need is a few thousand knives to get me started! :lol:

Love going indirect/covered on the Weber with chicken because it cooks evenly, creates a very crispy skin and allows me time to get some other prep done while it's cooking. In the realm of grilling, it's about as 'set it and forget' as one can hope for. I'm not opposed to occasionally going direct but that is a high-supervision activity.
XexoX wrote: Mon Sep 13, 2021 10:17 pm Oh Thanks Mr. Rap! I had PM'd Mr. Suburban earlier asking if he flipped or not. I'm learning to grill chicken thighs and I've been flipping to the direct side towards the end and end up burning some skin. I'll not do that tomorrow and see how they turn out.
Sorry I hadn't had time to reply but you're in very good hands with David. :)
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Re: What did you cook today?

Post by Is That Blood? »

ronnie_suburban wrote: Mon Sep 13, 2021 11:50 pm
Love going indirect/covered on the Weber with chicken because it cooks evenly, creates a very crispy skin and allows me time to get some other prep done while it's cooking. In the realm of grilling, it's about as 'set it and forget' as one can hope for. I'm not opposed to occasionally going direct but that is a high-supervision activity.
I'm going to give that a go. I've got birds that need to be broke down later this week. Thanks for this, Ronnie.
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Re: What did you cook today?

Post by cliff »

I've been roasting whole, spatchcocked birds on the grill, skin side up until the last fifteen minutes or so. I actually prefer to roast chickens in the oven, but during the summer, it worked quite well.
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Re: What did you cook today?

Post by XexoX »

cliff wrote: Tue Sep 14, 2021 9:31 am I've been roasting whole, spatchcocked birds on the grill, skin side up until the last fifteen minutes or so. I actually prefer to roast chickens in the oven, but during the summer, it worked quite well.
Roughly how long before you flip the bird? Do you keep it on the indirect side? And do you keep the grill covered? Thanks!
You can blame Mr. Suburban for my being here. :lol:
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All steels are equal if you can't keep them sharp. -- Jeff B.
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Re: What did you cook today?

Post by cliff »

I have a Kamodo grill, so there is no indirect. It depends how hot the grill is, and I monitor the internal temp of the bird. It usually takes around 30 mins skin up and 15 or so skin down. I keep the grill covered.
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Re: What did you cook today?

Post by Is That Blood? »

cliff wrote: Tue Sep 14, 2021 9:31 am I've been roasting whole, spatchcocked birds on the grill, skin side up until the last fifteen minutes or so. I actually prefer to roast chickens in the oven, but during the summer, it worked quite well.
I've always done my chicken in the oven, too. Or spatchcocked then halved and on the smoker over mesquite. A 3 -3:15 hr smoke yields some amazing chicken coated with just a little olive oil, and fair amounts of salt and pepper.
cliff wrote: Tue Sep 14, 2021 3:44 pm I have a Kamodo grill, so there is no indirect. It depends how hot the grill is, and I monitor the internal temp of the bird. It usually takes around 30 mins skin up and 15 or so skin down. I keep the grill covered.
Between you and Ronnie, I'm down for trying chicken on the grill.
Thanks!
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Re: What did you cook today?

Post by ronnie_suburban »

Is That Blood? wrote: Tue Sep 14, 2021 4:11 pm
cliff wrote: Tue Sep 14, 2021 9:31 am I've been roasting whole, spatchcocked birds on the grill, skin side up until the last fifteen minutes or so. I actually prefer to roast chickens in the oven, but during the summer, it worked quite well.
I've always done my chicken in the oven, too. Or spatchcocked then halved and on the smoker over mesquite. A 3 -3:15 hr smoke yields some amazing chicken coated with just a little olive oil, and fair amounts of salt and pepper.
cliff wrote: Tue Sep 14, 2021 3:44 pm I have a Kamodo grill, so there is no indirect. It depends how hot the grill is, and I monitor the internal temp of the bird. It usually takes around 30 mins skin up and 15 or so skin down. I keep the grill covered.
Between you and Ronnie, I'm down for trying chicken on the grill.
Thanks!
I like chicken about any which way but lately, I prefer my bird charcoal-grilled. Only lump, never briquettes. It can take anywhere from 22-30 minutes, depending on size of the fire, size of the pieces and wind. Air temp doesn't seem to affect outdoor cooking too much but wind wreaks havoc when trying to hold the fire's temperature. I almost never flip the bird. :P I don't find it necessary to create crispy skin and unless you watch it closely, it can be diminishing returns.
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Re: What did you cook today?

Post by Jeff B »

Chicken of all varieties are a staple around here but it all gets done on the grill unless it's something like diced/cubed breast for stir-fry or fried rice.
Been a long time but I need to do a rotisserie chicken again.


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If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
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Re: What did you cook today?

Post by Is That Blood? »

Jeff B wrote: Tue Sep 14, 2021 5:02 pm Chicken of all varieties are a staple around here but it all gets done on the grill unless it's something like diced/cubed breast for stir-fry or fried rice.
Been a long time but I need to do a rotisserie chicken again.



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That's outrageously good looking, Jeff. That deep, rich color.
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Re: What did you cook today?

Post by Jeff B »

Is That Blood? wrote: Tue Sep 14, 2021 5:26 pm
Jeff B wrote: Tue Sep 14, 2021 5:02 pm Chicken of all varieties are a staple around here but it all gets done on the grill unless it's something like diced/cubed breast for stir-fry or fried rice.
Been a long time but I need to do a rotisserie chicken again.



IMG_0567.JPG
IMG_0570.JPG
That's outrageously good looking, Jeff. That deep, rich color.
And beats the hell out of Costco too! :D 8-)
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
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Re: What did you cook today?

Post by ronnie_suburban »

Jeff B wrote: Tue Sep 14, 2021 5:38 pm And beats the hell out of Costco too! :D 8-)
LOL, um, yeah! :)

For us, end of the season corn, some nice steaks and a real treat on the mushroom front . . .

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Maitakes & Kobayashi R2 Gyuto, 210mm
Got a hold of 3 pounds, and this is about half of them.

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Saute-Pressed Maitakes
Started them hot in a bit of evoo to color them. After that, I put the bottom of a second pan on top of them and pressed them down. Once they started to soften up and emit some moisture, I added salt, a wee bit of soy sauce, big spoonful of 4x gelatinous pork stock, cracked black pepper and tiny bit of finely minced garlic. When they were suitably soft and the liquid had almost completely cooked away, I added a few tiny cubes of cold, unsalted butter and garnished them with chives.

Main event . . .

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Grilling
After a few moments on directly over the coals (flipping 3 times), these were moved over to finish on the indirect side. Was shooting for about 117F internal.

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Gratuitous Platter Shot
In addition to making dinner, I'm still trying to learn the ins and outs of my new camera.

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Plated Up
Charcoal-grilled ribeye, maitake mushrooms and buttered corn on the cob.
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Re: What did you cook today?

Post by Jeff B »

That's a MAN meal there!
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
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Re: What did you cook today?

Post by Is That Blood? »

I don't know what's better lookin', the meal or the knife...
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Re: What did you cook today?

Post by ronnie_suburban »

Jeff B wrote: Tue Sep 14, 2021 8:44 pm That's a MAN meal there!
Ha! You're making me feel less guilty about bypassing the green veg. I had some zucchini teed up but when the maitakes arrived, they looked so great, I had no choice.
Is That Blood? wrote: Tue Sep 14, 2021 9:46 pm I don't know what's better lookin', the meal or the knife...
Yeah, it's definitely a stunning piece. Haven't used it much but with the recent chat about it, I'm motivated to spend some time with it.
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Re: What did you cook today?

Post by ronnie_suburban »

Kind of strange but successful, multi-cultural combination tonight. Wanted to get RID of some items and just didn't have the brain power to come up with a consistent theme. Started with a non-photogenic, overnight misoyaki marinade of some black cod (white miso, mirin, sake, sugar). Got home from work wanting to dispatch some green beans and eat more of our homegrown tomatoes. So, that's exactly what we did . . .

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Green Bean Mise En Place & Kobayashi R2 Gyuto, 210mm
Veg oil, minced garlic, toasted sesame oil, green beans, shoyu and mirin. Just a quick stir fry. Held back the sesame oil until after I'd killed the heat.

Since I had no real plan and we're still enjoying our tomato bounty, I figured why not just take the obvious route . . .

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Caprese Salad
Rally, Martha Washington, Yellow Brandywine, Green Zebra & Burrata.

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Plated Up
Misoyaki black cod (marinated for 20 hours, broiled for 12 minutes), stir-fried green beans and jasmine rice, with caprese salad riding shotgun.
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