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The Water Cooler
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A new era in cooking for me...
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<blockquote data-quote="tRidiot" data-source="post: 2984738" data-attributes="member: 9374"><p>Well, it looks like everyone is going to be arriving late, after 7PM. <sigh></p><p></p><p>I've got a good bit of the prep work done, so far.</p><p></p><p>Blue rare NY strip for the "blue hair" neighbor was cooked for 2 hours at 125, now chilled and back in the fridge. The medium well strips were cooked for 90 minutes at 150 to get them fully to temp. Now I've dropped the temp down to 132 and added in 3 ribeyes for the Y-chromosome attendees. The med-well ones will stay in and cook at least another hour - since they're strips, they will be fine with another hour or two cooking at the lower temp while the med-rare ribeyes should be perfect in 90-120 minutes. Then they'll all get iced, which will put me at about 4:30-5PM.</p><p></p><p>Corn on the cob is shucked and trimmed, ready to cook. This will be going on the grill with some tarragon butter - real butter, not margarine. First time trying tarragon, but this recipe was highly recommended. Also have some more corn to do in the microwave for anyone who doesn't want to try the grilled version with the tarragon.</p><p></p><p>Veggies cut into big chunks for a foil pack on the grill. Used some yellow crookneck squash and some zucchini, as well as some quartered baby portobello mushrooms. To this I will add some sliced red or yellow onion, fresh garlic, salt, pepper and Italian dressing or olive oil (haven't decided which route to go yet), with Tony's or Slap Ya Momma Cajun seasoning, seal them all up in foil and steam on the grill for 30-40 minutes. Good stuff.</p><p></p><p>Potatoes will be small redskin potatoes boiled till tender, cut into chunks, then brushed with a concoction called <a href="http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/mayo_mojo.html" target="_blank">Mojo Mayo</a> and grilled on the grill - hope they will come out crispy! They're supposed to, anyways, so we'll see!</p><p></p><p>As for the mystery appetizer... well, you're going to have to wait some more. Let's just say it's highly pork-based, so I think most of the fellas here will be fine with it! And no... no, it's not stuffed jalapenos wrapped in bacon or atomic buffalo turds or anything normal like that. This is a pretty unique idea I found last night, and then decided to put my own spin on. It's gonna be AWESOMESAUCE, that I promise you!</p><p></p><p><img src="/images/smilies/wink.png" class="smilie" loading="lazy" alt=";)" title="Wink ;)" data-shortname=";)" /></p></blockquote><p></p>
[QUOTE="tRidiot, post: 2984738, member: 9374"] Well, it looks like everyone is going to be arriving late, after 7PM. <sigh> I've got a good bit of the prep work done, so far. Blue rare NY strip for the "blue hair" neighbor was cooked for 2 hours at 125, now chilled and back in the fridge. The medium well strips were cooked for 90 minutes at 150 to get them fully to temp. Now I've dropped the temp down to 132 and added in 3 ribeyes for the Y-chromosome attendees. The med-well ones will stay in and cook at least another hour - since they're strips, they will be fine with another hour or two cooking at the lower temp while the med-rare ribeyes should be perfect in 90-120 minutes. Then they'll all get iced, which will put me at about 4:30-5PM. Corn on the cob is shucked and trimmed, ready to cook. This will be going on the grill with some tarragon butter - real butter, not margarine. First time trying tarragon, but this recipe was highly recommended. Also have some more corn to do in the microwave for anyone who doesn't want to try the grilled version with the tarragon. Veggies cut into big chunks for a foil pack on the grill. Used some yellow crookneck squash and some zucchini, as well as some quartered baby portobello mushrooms. To this I will add some sliced red or yellow onion, fresh garlic, salt, pepper and Italian dressing or olive oil (haven't decided which route to go yet), with Tony's or Slap Ya Momma Cajun seasoning, seal them all up in foil and steam on the grill for 30-40 minutes. Good stuff. Potatoes will be small redskin potatoes boiled till tender, cut into chunks, then brushed with a concoction called [URL='http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/mayo_mojo.html']Mojo Mayo[/URL] and grilled on the grill - hope they will come out crispy! They're supposed to, anyways, so we'll see! As for the mystery appetizer... well, you're going to have to wait some more. Let's just say it's highly pork-based, so I think most of the fellas here will be fine with it! And no... no, it's not stuffed jalapenos wrapped in bacon or atomic buffalo turds or anything normal like that. This is a pretty unique idea I found last night, and then decided to put my own spin on. It's gonna be AWESOMESAUCE, that I promise you! ;) [/QUOTE]
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