Gravy's Cooking Thread
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You don't even have to do that but that's still a nice alternative if you're looking to cook something good on the cheap. There are plenty of other ways to cook a chuck roast that isn't pot roast and a stupid slow cooker. I don't even own one of those, but I guess a lot of people just assume that's the way you do a chuck.
Lord knows brisket prices are through the roof because it's hip and everybody wants Texas barbecue. I remember when you used to be able to buy a damn brisket for less than $20, but I guess that was a long time ago.
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Haus
I am Big Balls!
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From this week.....
Having a vacuum bagger and a sous vide has been a whole scale game changer around our house. Two of us live here, but I was able to do this kind of batch of pork chops (Along with a pork tenderloin we had in the freezer) a couple nights ago and know none will go to waste...
Having a vacuum bagger and a sous vide has been a whole scale game changer around our house. Two of us live here, but I was able to do this kind of batch of pork chops (Along with a pork tenderloin we had in the freezer) a couple nights ago and know none will go to waste...
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Hell yeah. What kind of grill is that? Also, are you smoking some max and cheese on the right, or is that some sort of corn dish?
It's hard to beat good off the grill pork chops though, and I can be so cheap, and even tastier than beef at times.
Haus
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That's a Pit Boss 1200 (IIRC the model number right). Damn Easy Bake Oven of smoking.... Only issue I've had with it is that center of the bottom grill is close enough to the fire box that it heats up a lot faster than everything else in the smoker. But with three racks it's easy to work around. For brisket I usually have trimmed fat in an aluminum pan on that bottom rack to render anyways with the brisket on the rack above that.
Hell yeah. What kind of grill is that? Also, are you smoking some max and cheese on the right, or is that some sort of corn dish?
It's hard to beat good off the grill pork chops though, and I can be so cheap, and even tastier than beef at times.
And yeah, that's a thing of mac and cheese up there smoking in the corner. Next, since
Mrs. Haus
likes making me fried chicken one of the next things to try will be to smoke a lot of drumsticks and do fried smoked chicken. Which is something a place here in town turned me onto.- 1
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That's a Pit Boss 1200 (IIRC the model number right). Damn Easy Bake Oven of smoking.... Only issue I've had with it is that center of the bottom grill is close enough to the fire box that it heats up a lot faster than everything else in the smoker. But with three racks it's easy to work around. For brisket I usually have trimmed fat in an aluminum pan on that bottom rack to render anyways with the brisket on the rack above that.
And yeah, that's a thing of mac and cheese up there smoking in the corner. Next, since
Is that the Academy brand / model? I think my step brother has a pit boss. Just sounds familiar.
You can actually fry the chicken on the grill. Pretty sure I posted about it a couple of years ago where I did the whole experiment, basically breaded the chicken through it on, and then you spray it with canola oil or whatever. It's a dry fry, no pots of oil involved. I don't remember my oil exact process but I had seen it on a YouTube video and figured I'd give it a shot. You'd have been a hard pressed to tell it didn't come out of a fryer but it had a really good smoke flavor to it as well. My wife and I were shocked at how well it came out.
I know smoking and frying wings is also a pretty big thing. I guess doing a low and slow and getting a cook and then just hitting the fryer or oil makes it pretty easy, and delicious.
Lanx
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place a heat baffle over the centerThat's a Pit Boss 1200 (IIRC the model number right). Damn Easy Bake Oven of smoking.... Only issue I've had with it is that center of the bottom grill is close enough to the fire box that it heats up a lot faster than everything else in the smoker. But with three racks it's easy to work around. For brisket I usually have trimmed fat in an aluminum pan on that bottom rack to render anyways with the brisket on the rack above that.
And yeah, that's a thing of mac and cheese up there smoking in the corner. Next, since
Heat Baffle for Pit Boss, Heat Shield Diffuser Baffle Deflector for Pit Boss Pellet Smoker Grill Replacement Parts Pitboss Grilling Accessory Under Flame Broiler Tamer Tray
also a box of firebrick
placed on the bottom should retain heat and stabilize temps too, individually wrap em in aluminum foil to easily clean once a year.
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Haus
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I bought this one at Lowe's. But I don't think it's a store brand.
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Sludig
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Anyone actually cooked rabbit before? I quartered and gutted 2 but ended up tossing due to liver spots. Further research made it seem like just fatty liver and not tularemia. So I have at least 1-2 more I am aiming to take out that have been hounding my garden.
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Man I haven't had rabbit in a very long time. I think the last time was at a restaurant in Charleston and they have done a rabbit cassoulet that was delicious, but I'm not really sure how they made it and it's probably more complicated, we're at least you need to add enough pork fat because the rabbits are lean. It was a long time ago but it was really good, and if I remember was pretty traditional other than swapping out the poultry for the rabbit.
There's a lot you can do with it though and lot of good french recipes, but there's also just simple things like making a hunter's stew, or just breading and deep frying with mashed potatoes and gravy, or just pan fry. Rabbit friccese is good and traditional, or you going to even do something like make a gumbo with a good andouie sausage. The gumbo would actually be a pretty simple dish as long as you know how to make a basic gumbo.
This is a nice French recipe but I found just looking and that guy makes good food in the traditional French manner. I just know the French eat all hell of a lot more rabbit than pretty much anybody on the planet, and I wish I could get it at the butcher shop cheap and easy, but it seems to be a rarity unless you go out and hunt.
It's hard to beat something like this though, just nice and simple:
I'd blast the others and make something tasty though. You can also just marinate it in white wine, garlic, lemon, Worcestershire or soy, and whatever herbs, something easy and just grill on charcoal, just treat it like chicken breast basically with it being so lean.
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Was looking up rabbit gumbo after thinking about it and Justin Wilson has a recipe that looks pretty good, and he's definitely one of the kings of Cajun cuisine, I guarantee. It's sad because it looks like that video was probably from right before he died maybe, but definitely in his Twilight years.
Thinking about it there's probably a lot of good rabbit recipes and some of my Cajun cookbooks since coonasses will eat whatever they can catch.
Thinking about it there's probably a lot of good rabbit recipes and some of my Cajun cookbooks since coonasses will eat whatever they can catch.
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