Gravy's Cooking Thread

Hekotat_sl said:

Apparently I fucked up by getting country style ribs instead of baby backs or spare. The fail is strong with me.

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It's cool. Texans can only BBQ beef and sausages.

Country ribs are fine, and I do those in the oven usually, but anything with a bone I stick on the smoker/grill. I do sometimes finish them in the oven if I'm pressed on time.

haha, I'm not a BBQ fan really unless they are done right. Some asshole at worked just happened to show up with some done right and they smelled incredible so I decided to try my luck with the oven since I can't grill at my apartment.

The problem with these was they were massive but almost no meat and all fat. I'm going to try it again and maybe even buy a smoker in hopes of burning this fucker to the ground.

lanx_sl said:

chili was nice, it wasn't spicy enough for my wife, or rather she wanted extra spice and put on some franks (we were deciding between franks and red devil, tabasco, franks won out)

any ideas on spice i should make next time

this was
1 TBS of chili powder
2 tsp cumin
1 tsp pakrika

and a few red pepper flakes and 1 jalepeno.

think a habenero would be overkill and drown out the flavor?

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Check out my Chili post a page or two ago. Substitute half of your cans of diced/crushed tomatoes for hot ro-tel. That'll spice things up nicely without having to jack with your seasoning proportions

joeboo_sl said:

Check out my Chili post a page or two ago. Substitute half of your cans of diced/crushed tomatoes for hot ro-tel. That'll spice things up nicely without having to jack with your seasoning proportions

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Add a few chipotle peppers in adobo sauce that works well too.

So I'm sure all who have paid any attention to any of my posts in here know that I am a huge fan of the sous-vide. But to prove I am not biased (and because I didn't have enough foreknowledge of my dinner situation to get the sous-vide started in time) I usedthisAlton Brown method to cook my ribeye tonight, and I won't lie it was easily just as good if not better than my normal sous-vide stuff.

Couple of caveats here, first is it just happened that I got a pack of ribeyes from Costco that were the exact right thickness for this method, ~1.5" thick. I would imagine that thickness of cut plays a HUGE role in this turning out properly, especially the thicker you go. The other thing is I haven't sous-vide any steaks from the same package yet, could just be I happened to get a delicious cut and the rest of the package will turn out equally delicious regardless of cooking method. I plan to sous-vide one really soon to compare and contrast.

I still love and stand by sous-vide as being a superior cooking method, but I am willing to admit other methods, when done properly, are at least equal to sous-vide.

So, I grilled burgers last night. Usually not a topic of discussion, but I used ground beef that was made from beef hearts. One of our local butchers is offering it as a cheaper alternative to regular ground beef and it was $1.99/lb.

Grilled, I couldn't tell any discernible difference, and I'm making chili with it tonight. And btw, it was on the lean side, comparable to 85/15.

How much do whole, raw chickens go for nowadays? I love rotisserie chicken, but I can never justify buying a rotisserie when I can snag a cooked rotisserie chicken at Costco for $4.99. I'm fairly certain a raw chicken would cost me more. Cotstco is less than 1 mile from my office, I run in just to grab a chicken several times per month.

I didn't realize the Costco chickens were still that price, yeah that's cheaper than a whole chicken.

I don't know about Costco specifically, but most grocery store rotisserie chickens are shot full of brine/seasoning to keep the breast moist. Tons of sodium, if that matters to you.

The costco up here has Mutant sized whole roasted chickens for 5.50.

One of two possibilities to explain why they're so big:

A.) When they were chicklets they walked into a pool of green ooze from the nearby laboratory and a rat sensei found them and raised them.

B.) They got second place in the chicken weight lifting competition.

Whichever reason these turn out to be - I've been too scared to eat that big of a chicken for that cheap. Ooze or Roids, I have no clue whats in them.

chaos_sl said:

Saw a recipe last night for pizza rolls. But not like we think of them, think cinnamon rolls but pizza instead of cinnamon/sugar goodness. A little porno for McCheese:

Sallys Baking Addiction Pepperoni Pizza Rolls. Sallys Baking Addiction

But I am not going to make them because I don't think my youngest would really eat them, too big. Putting that one in the memory banks for later, though.

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That looks fantastic. Sadly, I know I don't have the patience to chill it for 25 minutes before cutting and rolling.

joeboo_sl said:

I generally like adding something like a stout or wheat beer to my chili, something that has some noticeable flavor.

Here is my chili recipe that I make multiple times every football season, and everyone absolutely goes nuts over it:

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Joeboo, what base chili recipe do you modify from? I'm aware there are many available online, I'm asking because I want one I know works out well with your tweaks. Going to try my hand at the crock pot soon.

Boiling down some pomegranate juice in pomegranate molasses. Kitchen smells so good. Probably going to make some lamb with it tonight.