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USCHO Cooks: Allez Cuisine!

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Re: USCHO Cooks: Allez Cuisine!

dxmnkd316 said:
Just make sure the pan is properly seasoned before use!
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If it isn't pre-seasoned, that is (and nearly every cast iron pan sold in the last several decades has been seasoned at the factory.) Bacon would do its part in helping season the pan, but it'd be more effective to follow some of the seasoning directions online.
 
Re: USCHO Cooks: Allez Cuisine!

jmh said:
Anyone have any thoughts on Santokus vs. French-style chef's knives? I got a small (5" or 6", can't remember) Santoku as a free gift for putting a certain amount of Calphalon stuff on the wedding registry, and I haven't decided yet whether or not I like it.
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I have two Calphalon 7in Santokus and two 8in Chef knives. I go for the chef more often than not, but I've had no problem with the Santoku with the exception that things enjoy sticking to it.
 
Re: USCHO Cooks: Allez Cuisine!

Grilled Salmon and peas that I picked about an hour before I ate them, simple yet awesome
 
Re: USCHO Cooks: Allez Cuisine!

I read an article that suggested ceviche as a great choice for a hot-weather meal since it doesn't require any actual cooking, and I happen to be receiving some fresh cilantro in my CSA distribution tomorrow and have a great fish store a block from my apartment, so I think I may give that a shot some night this week.
 
Re: USCHO Cooks: Allez Cuisine!

You know, I was thinking about my Thanksgiving dinner, and all I really want to do this year is cook a slab of bacon, pile it between two slices of bread smeared with mayonnaise with some Boston lettuce and a thick slice of tomato, and eat.
 
Re: USCHO Cooks: Allez Cuisine!

ShirtlessBob said:
You know, I was thinking about my Thanksgiving dinner, and all I really want to do this year is cook a slab of bacon, pile it between two slices of bread smeared with mayonnaise with some Boston lettuce and a thick slice of tomato, and eat.
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Only problem with this idea is that you will probably have to search to find good tomatoes in November.
 
Re: USCHO Cooks: Allez Cuisine!

Brisket on the grill. All-day smoke. This will be my second attempt at brisket. I'm going to try a foil finish this time around.
 
Re: USCHO Cooks: Allez Cuisine!

Now the hard part... 30-45 minute rest while the intoxicating aroma fills the house...
 
Re: USCHO Cooks: Allez Cuisine!

Ok, wow. Last time around I perfected the dry rub but the brisket turned out a bit tough. This time around I left it naked in the grill for about 2/3 of the time and then finished triple-wrapped (tightly) in foil. It turned out spectacularly. The smoke ring around it has to be at least 1/4" into the meat. Definitely took the crown back from the grilled pizza as the best thing to have come off the grill.
 
Re: USCHO Cooks: Allez Cuisine!

dxmnkd316 said:
Ok, wow. Last time around I perfected the dry rub but the brisket turned out a bit tough. This time around I left it naked in the grill for about 2/3 of the time and then finished triple-wrapped (tightly) in foil. It turned out spectacularly. The smoke ring around it has to be at least 1/4" into the meat. Definitely took the crown back from the grilled pizza as the best thing to have come off the grill.
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I'm very jealous. :)
 
Re: USCHO Cooks: Allez Cuisine!

It wasn't a packer and was pretty small. But I could have thin-sliced that entire slab of beef and eaten it in a single sitting. The thin slices just about melted in your mouth. Didn't require any kind of sauce.

I think to switch it up a little, I'm going to toast up some hoagie rolls, slice it about as thin as possible, make a BBQ sauce and make a sandwich or two.
 
Re: USCHO Cooks: Allez Cuisine!

Had probably the best homemade meal I have done in a while. Smoked some chicken quaters that were injected with a creole marinade and also had a dry rub on it. Made some cheesy grits that turned out amazing and some green beans with onion and bacon.

dxm...Ive been wanting to a big brisket myself for a long time just havent done it yet.

I also want to do a pork shoulder sometime soon which I have done before. We do it each year at a hog roast my department at school does. We cut the shoulder into smaller chuncks (cut from a fresh killed hog...like killed less than 24 hours earlier fresh), slow grill them for a while and then put them in pans on the grill with a vinegar-based liquid and cover it in foil and let it sit for a few hours. Ends up so tender it falls apart with no trouble at all.
 
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Re: USCHO Cooks: Allez Cuisine!

Those of you who've cooked bacon on the grill, do you have any suggestions? I'm thinking about giving it a whirl tomorrow.
 
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