USCHO Cooks: Allez Cuisine!

[St. Clown]

Re: USCHO Cooks: Allez Cuisine!

If you do it wrong, you'll end up with a huge fireball.

Well that's obvious. Brent tried it once before and everything that guy touches turns into a giant blaze, including himself.

 

[bottomdweller]

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.

What's your recipe for this bad boy? Just got a smoker and have some fresh brisket from the family cows in the freezer waiting to be smoked and consumed.

 

[DaveStPaul]

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.

Anything served on cheesy grits is a good idea.

 

[jmh]

Re: USCHO Cooks: Allez Cuisine!

If you do it wrong, you'll end up with a huge fireball.

Yeah. That huge fireball looks awesome but it doesn't make the bacon taste that good.

 

[Beer Pong Horn]

Re: USCHO Cooks: Allez Cuisine!

Yeah. That huge fireball looks awesome but it doesn't make the bacon taste that good.

I suppose the thing to do would be skewer the bacon in folds and use a low fire, to avoid flare-ups from the grease. Last time I tried, we made a foil frying pan and had the bacon at nearly the right stage, but that just filled up with grease and, well, fireball time.

 

[St. Clown]

Re: USCHO Cooks: Allez Cuisine!

I suppose the thing to do would be skewer the bacon in folds and use a low fire, to avoid flare-ups from the grease. Last time I tried, we made a foil frying pan and had the bacon at nearly the right stage, but that just filled up with grease and, well, fireball time.

The fireball seems to be a theme here with cooking bacon on the grill. Maybe I'll just use a pan on the side burner. I really want the bacon for some BLTs and burgers, but I don't want the heat in my house right now.

 

[Proud2baLaker]

Re: USCHO Cooks: Allez Cuisine!

Anything served on cheesy grits is a good idea.

Yeah, we had a soul food place open up here not long ago and that was the first time I had cheesy grits. Came with shrimp and mushroom on them. I plan on making them a lot more. Probably try some various stuff with them. I have easy access to fresh fish (catfish and hybrid strippers mostly) that I think would be great with them obviously. Some smokey ham and/or bacon would be killer too.

 

[jmh]

Re: USCHO Cooks: Allez Cuisine!

If I had the idea to use my slow cooker to make pulled chicken, and I went to allrecipes.com and searched for "slow cooker pulled chicken" and all my results are for pulled pork, should I just go ahead and make pulled pork instead?

 

[bigblue_dl]

Re: USCHO Cooks: Allez Cuisine!

The fireball seems to be a theme here with cooking bacon on the grill. Maybe I'll just use a pan on the side burner. I really want the bacon for some BLTs and burgers, but I don't want the heat in my house right now.

Shirtless guy made a ton of it at the various tailgate parties last spring. He used once of those disposable aluminum pans, like the kind you'd get to put a lasagna in, and throw it away when you're done, and just put it directly on the grill top. It ended up getting full of grease, but he didn't have a fireball, since all the grease stayed in the pan.

 

[Beer Pong Horn]

Re: USCHO Cooks: Allez Cuisine!

If I had the idea to use my slow cooker to make pulled chicken, and I went to allrecipes.com and searched for "slow cooker pulled chicken" and all my results are for pulled pork, should I just go ahead and make pulled pork instead?

Yes.

There are a number of recipes for "slow cooker barbecue chicken", so if you already have the chicken, try that search instead? No idea why they don't come up under "pulled chicken", unless that's a euphemism cooking sites try to avoid.

 

[jmh]

Re: USCHO Cooks: Allez Cuisine!

There are a number of recipes for "slow cooker barbecue chicken", so if you already have the chicken, try that search instead? No idea why they don't come up under "pulled chicken", unless that's a euphemism cooking sites try to avoid.

I can't figure out why they'd be OK with "pulled pork" but not "pulled chicken".

 

[bigblue_dl]

Re: USCHO Cooks: Allez Cuisine!

I can't figure out why they'd be OK with "pulled pork" but not "pulled chicken".

While I've heard the term pulled chicken, I've heard pulled pork many, many more times. Maybe its just a case where the people posting the recipes are using a different term for the same thing.

 

[DaveStPaul]

Re: USCHO Cooks: Allez Cuisine!

Yeah, we had a soul food place open up here not long ago and that was the first time I had cheesy grits. Came with shrimp and mushroom on them. I plan on making them a lot more. Probably try some various stuff with them. I have easy access to fresh fish (catfish and hybrid strippers mostly) that I think would be great with them obviously. Some smokey ham and/or bacon would be killer too.

Same here, I had a BBQ'd shrimp dish (with this amazing bourbon bbq sauce) served on top of cheddar grits, and it made me go: You know, there's a winner, right there.

 

[St. Clown]

Re: USCHO Cooks: Allez Cuisine!

If I had the idea to use my slow cooker to make pulled chicken, and I went to allrecipes.com and searched for "slow cooker pulled chicken" and all my results are for pulled pork, should I just go ahead and make pulled pork instead?

See if you can find a place that specializes in BBQ recipes. Famous Dave's has a couple pulled chicken dishes and it's really good. There has to be some good recipes out there.

 

[Almington]

Re: USCHO Cooks: Allez Cuisine!

I can't figure out why they'd be OK with "pulled pork" but not "pulled chicken".

Try shredded chicken or shredded braised chicken. Once chicken is cooked it is easy to shred (or pull) it doesn't have the same connective tissue that requires long low heat to breakdown like pork or beef roasts do.

 

[bottomdweller]

Re: USCHO Cooks: Allez Cuisine!

The fireball seems to be a theme here with cooking bacon on the grill. Maybe I'll just use a pan on the side burner. I really want the bacon for some BLTs and burgers, but I don't want the heat in my house right now.

If you have a top rack to the grill, cook the bacon up there and put tin foil on the main cooking surface below it to catch the grease.

 

[dxmnkd316]

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.

I've done it a number of times:
1. Make a tinfoil boat big enough for the strips.
2. Put them directly over the heat long enough to start cooking.
3. Poke SMALL holes in the bottom of the foil to drain the grease and move the boat away from direct heat.
4. Grill until nice and crispy.

You'll never go back to cooking it in a pan or in the oven.

 

[St. Clown]

Re: USCHO Cooks: Allez Cuisine!

I've done it a number of times:
1. Make a tinfoil boat big enough for the strips.
2. Put them directly over the heat long enough to start cooking.
3. Poke SMALL holes in the bottom of the foil to drain the grease and move the boat away from direct heat.
4. Grill until nice and crispy.

You'll never go back to cooking it in a pan or in the oven.

Thanks! I'm going to try that tonight. Do you use a second foil boat to catch the grease or just let it season your grill?

 

[dxmnkd316]

Re: USCHO Cooks: Allez Cuisine!

I just let it drip. The ashes pick it up more or less. If the fire isn't that hot (I usually cook bacon last) then I'll just let it drip in the coals. But absolutely make sure the lid is on the grill.

 

[jen]

Re: USCHO Cooks: Allez Cuisine!

hosted a family gathering yesterday - spinach, mozz and feta crescent rolls for appetizers, BBQ chicken sandwiches, eggplant involtini, fruit salad, green beans and mushrooms with balsamic vinegar, popovers, orzo with fresh feta and sun dried tomatoes, baked penne with rosa sauce, very rich chocolate brownies and raspberry lemon cake.

used this sauce for the sandwiches - really easy and very good - <a href="http://www.epicurious.com/recipes/food/views/Virginia-Pruitts-Perfect-Barbecue-Sauce-352998">Virginia Pruitt's Perfect Barbecue Sauce</a>