Johnny Come Lately Name Posted August 9, 2020 Share #1 Posted August 9, 2020 Link to comment Share on other sites More sharing options...
Johnny Come Lately Name Posted August 9, 2020 Author Share #2 Posted August 9, 2020 2 1 Link to comment Share on other sites More sharing options...
groupw Posted August 9, 2020 Share #3 Posted August 9, 2020 I’ll be smoking a pork shoulder after I finish my ride. Link to comment Share on other sites More sharing options...
Airehead Posted August 9, 2020 Share #4 Posted August 9, 2020 Interesting plan. How long? Link to comment Share on other sites More sharing options...
Scrapr ★ Posted August 9, 2020 Share #5 Posted August 9, 2020 Apropos of yesterday & the day before....I had a nice steak ready to go on the grill Friday. Except the grill would only get up to about 200 degrees. I you tubed and such. Cleaned the gas ports. If I put all 4 ports on the volume of gas would drop to almost nothing. So I got the steak grilled on 2 ports. And did some more you tubing. Everything pointed to the regulator. This kind of confused me as the grill is only 4 years old. Sat am I got a new regulator & swapped them out. Then pumped up the grill to 500 degrees & called myself satisfied. I have not cooked anything on it yet 1 1 Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted August 9, 2020 Share #6 Posted August 9, 2020 Smoke dried jalapeño peppers (chipotle) 1 1 Link to comment Share on other sites More sharing options...
2Far ★ Posted August 9, 2020 Share #7 Posted August 9, 2020 Nuthin. Getting ready to drive back to the project. Get to stop in T-Town to see the g’young’un and drop off Grams for the week. Link to comment Share on other sites More sharing options...
Johnny Come Lately Name Posted August 9, 2020 Author Share #8 Posted August 9, 2020 3 hours ago, Airehead said: Interesting plan. How long? Til they’re done. 😝 Ten-twelve minutes. What’s an oven? A metal box with a heater. What’s a gas grill? A metal box with a heater. It’s not a perfect solution - takes a little fiddling around to get the temp right and because the heat is on either side, something like a pie should be rotated periodically....but beats hell out of heating the house up. It’s not an unprecedented idea. Might also be the reason my quick breads come out a little drier than I’d like. (As does the aforementioned apple cake). 1 Link to comment Share on other sites More sharing options...
Johnny Come Lately Name Posted August 9, 2020 Author Share #9 Posted August 9, 2020 1 hour ago, Old No. 7 said: Smoke dried jalapeño peppers (chipotle) I tried that once when I grew (way too many) jalapeños. Didn’t work worth a shit for me. Link to comment Share on other sites More sharing options...
Zephyr Posted August 9, 2020 Share #10 Posted August 9, 2020 2 minutes ago, F_in Ray Of Sunshine said: What’s an oven? A metal box with a When my daughter was a drover in Aussie and working in the fields, she more than once cooked a lasagna on a barbecue 1 Link to comment Share on other sites More sharing options...
a bunch of numbers Posted August 9, 2020 Share #11 Posted August 9, 2020 Nothing on the grill, but I did get this strip loin in the dry aging bag. Now it's in the fridge for a little over a month. 1 Link to comment Share on other sites More sharing options...
Ralphie ★ Posted August 9, 2020 Share #12 Posted August 9, 2020 I might have to throw a few peaches on later. 1 Link to comment Share on other sites More sharing options...
Zephyr Posted August 9, 2020 Share #13 Posted August 9, 2020 On my barbeque before coming to see baby, we were waiting for @Square Wheels to arrive for dinner but he stood us up Link to comment Share on other sites More sharing options...
Zephyr Posted August 9, 2020 Share #14 Posted August 9, 2020 3 minutes ago, Philander Seabury said: I might have to throw a few peaches on later. Grilled peaches are awesome. A little mascarpone and honey with vanilla, and a drizzle of balsamic reduction is an excellent dessert 2 Link to comment Share on other sites More sharing options...
Ralphie ★ Posted August 9, 2020 Share #15 Posted August 9, 2020 10 minutes ago, Zephyr said: Grilled peaches are awesome. A little mascarpone and honey with vanilla, and a drizzle of balsamic reduction is an excellent dessert I usually just eat them plain, but this recipe makes my mouth water just looking at it. https://www.foodnetwork.com/recipes/bobby-flay/grilled-peaches-with-cinnamon-sugar-butter-recipe-1947882 2 Link to comment Share on other sites More sharing options...
Johnny Come Lately Name Posted August 9, 2020 Author Share #16 Posted August 9, 2020 25 minutes ago, Rick5234 said: the dry aging bag. Is that perforated? Always threatened to dry age a prime rib, but not good enough at planning to think that far ahead. 😝 Link to comment Share on other sites More sharing options...
Johnny Come Lately Name Posted August 9, 2020 Author Share #17 Posted August 9, 2020 29 minutes ago, Zephyr said: she more than once cooked a lasagna on a barbecue BTDT 1 Link to comment Share on other sites More sharing options...
a bunch of numbers Posted August 9, 2020 Share #18 Posted August 9, 2020 16 minutes ago, F_in Ray Of Sunshine said: Is that perforated? Always threatened to dry age a prime rib, but not good enough at planning to think that far ahead. 😝 No. It's one of these. This is my first try at it. https://umaidry.com/collections/steak/products/umai-dry-aged-steak-artisan-meat-pack-ribeye-striploin Link to comment Share on other sites More sharing options...
Johnny Come Lately Name Posted August 9, 2020 Author Share #19 Posted August 9, 2020 4 minutes ago, Rick5234 said: No. It's one of these. This is my first try at it. https://umaidry.com/collections/steak/products/umai-dry-aged-steak-artisan-meat-pack-ribeye-striploin “breathable membrane” That makes sense. Otherwise you’re wet aging it! I keep reading this and threatening to try it - usually in December and I think “Imma dry age me a Prime Rib for New Years...” But it hasn’t happened yet. 1 Link to comment Share on other sites More sharing options...
a bunch of numbers Posted August 9, 2020 Share #20 Posted August 9, 2020 I think I read that a while back. But I don't have an extra fridge I can dedicate to it. We'll see how the bags work. Link to comment Share on other sites More sharing options...
Johnny Come Lately Name Posted August 9, 2020 Author Share #21 Posted August 9, 2020 1 minute ago, Rick5234 said: I think I read that a while back. But I don't have an extra fridge I can dedicate to it. We'll see how the bags work. what difference does the bag make? Takes up the same space in the fridge, no? Link to comment Share on other sites More sharing options...
Johnny Come Lately Name Posted August 9, 2020 Author Share #22 Posted August 9, 2020 Cookies this morning Chicken this afternoon. 1 Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted August 9, 2020 Share #23 Posted August 9, 2020 First batch. The larger ones aren’t dry yet. Link to comment Share on other sites More sharing options...
a bunch of numbers Posted August 9, 2020 Share #24 Posted August 9, 2020 3 minutes ago, F_in Ray Of Sunshine said: what difference does the bag make? Takes up the same space in the fridge, no? From the article you were referring to: Fridge space. The best thing you can use is a dedicated mini fridge, one that you can keep closed so that the meat smells don't permeate the rest of your food, and vice versa. It can get a little... powerful. The mini fridge I kept by my desk would fill the office with the aroma of aging meat if I peeked inside it for even a moment or two. Similarly, aged meat can pick up aromas from your refrigerator. Unless your refrigerator is odor-free, a mini fridge is the best possible option. A fan. To promote drying of the surface and even aging, you want to stick a fan inside your fridge to keep air circulating. This works in much the same way as a convection oven, promoting more even cooling and humidity all around. I used a standard desk fan. In order to get it in there, I cut a small notch in the seal for the fridge door—just large enough for the cord to fit through. I didn't see anything saying I needed a dedicated fridge when using these bags. They're partially vacuum sealed, so we'll see what happens. I may regret it. 2 Link to comment Share on other sites More sharing options...
a bunch of numbers Posted August 9, 2020 Share #25 Posted August 9, 2020 15 minutes ago, F_in Ray Of Sunshine said: Cookies this morning Chicken this afternoon. post pics when it's finished Link to comment Share on other sites More sharing options...
Johnny Come Lately Name Posted August 9, 2020 Author Share #26 Posted August 9, 2020 39 minutes ago, Rick5234 said: From the article you were referring to: Fridge space. The best thing you can use is a dedicated mini fridge, one that you can keep closed so that the meat smells don't permeate the rest of your food, and vice versa. It can get a little... powerful. So the bags keep the funk down? Interesting. I have a small chest freezer that I bought, intending to use it as a kegerator, but someone talked me out of it....so I use it with an Inkbird temperature controller for carbonating beers (and water) and - should freezer space get tight, it gets pressed into service. That’d probably be my dry aging chamber. (I also keep threatening to use it for charcuterie....but that hasn’t happened, either...) Link to comment Share on other sites More sharing options...
Johnny Come Lately Name Posted August 9, 2020 Author Share #27 Posted August 9, 2020 1 hour ago, Rick5234 said: post pics when it's finished since you aksed: 4 Link to comment Share on other sites More sharing options...
Square Wheels Posted August 9, 2020 Share #28 Posted August 9, 2020 2 hours ago, Zephyr said: On my barbeque before coming to see baby, we were waiting for @Square Wheels to arrive for dinner but he stood us up I was busy watching the Bruins. Clearly, I should have come to dinner instead. I hope you didn't put butter on mine. 1 Link to comment Share on other sites More sharing options...
Zephyr Posted August 9, 2020 Share #29 Posted August 9, 2020 1 hour ago, Square Wheels said: I hope you didn't put butter on mine. A little olive oil, a dash of salt and pepper 1 Link to comment Share on other sites More sharing options...
Further Posted August 9, 2020 Share #30 Posted August 9, 2020 2 1 Link to comment Share on other sites More sharing options...
Square Wheels Posted August 9, 2020 Share #31 Posted August 9, 2020 1 hour ago, Zephyr said: A little olive oil, a dash of salt and pepper Mail it with the gun. Actually, I forgot why I needed the gun? 2 Link to comment Share on other sites More sharing options...
Further Posted August 9, 2020 Share #32 Posted August 9, 2020 5 hours ago, Old No. 7 said: First batch. The larger ones aren’t dry yet. So did you taste them? Are you going to make a chipotle sauce? So many questions..... Link to comment Share on other sites More sharing options...
Forum Administrator Posted August 10, 2020 Share #33 Posted August 10, 2020 I just made burgers today. Pizza burgers to be exact. Everyone seemed happy. Tomorrow is Grillo Chicken. It's just chicken marinated in Grillo pickle juice. Link to comment Share on other sites More sharing options...
Ralphie ★ Posted August 10, 2020 Share #34 Posted August 10, 2020 2 hours ago, Square Wheels said: Mail it with the gun. Actually, I forgot why I needed the gun? You were going to shoot something? Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted August 10, 2020 Share #35 Posted August 10, 2020 10 hours ago, Further said: So did you taste them? Are you going to make a chipotle sauce? So many questions..... Did not taste them yet. I hadn’t thought beyond drying them out. I may grind them in the blender and jar the powder for future use. Link to comment Share on other sites More sharing options...
Johnny Come Lately Name Posted August 10, 2020 Author Share #36 Posted August 10, 2020 8 minutes ago, Old No. 7 said: I may grind them in the blender and jar the powder for future use. Mulch them to powder in a spice grinder, then take a whiff and see how it smells. No, don’t. It’s like a volcano going off in your head. Don’t ask me how I know. Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted August 10, 2020 Share #37 Posted August 10, 2020 1 hour ago, F_in Ray Of Sunshine said: Mulch them to powder in a spice grinder, then take a whiff and see how it smells. No, don’t. It’s like a volcano going off in your head. Don’t ask me how I know. I’m old enough to know not to do as you say 😂 Link to comment Share on other sites More sharing options...
Johnny Come Lately Name Posted August 10, 2020 Author Share #38 Posted August 10, 2020 Just now, Old No. 7 said: I’m old enough to know not to do as you say 😂 Yeah, dumbass me did that a couple of months ago. I had some peppers I'd dried - don't even remember what kind - and I got the bright idea to make chili powder out of them so I chucked them in the spice grinder. I wanted to see how the smell compared to store-bought chili powder, so I took a sniff. Big, big mistake. 2 Link to comment Share on other sites More sharing options...
Randomguy Posted August 10, 2020 Share #39 Posted August 10, 2020 On 8/9/2020 at 9:20 AM, F_in Ray Of Sunshine said: Why would you do such a thing? I understand that heat is heat and all, but why not an oven? Link to comment Share on other sites More sharing options...
Johnny Come Lately Name Posted August 10, 2020 Author Share #40 Posted August 10, 2020 2 minutes ago, Randomguy said: why not an oven? ....because my A/C is working hard enough as it is and probably doesn't need any help from the oven? Link to comment Share on other sites More sharing options...
Randomguy Posted August 10, 2020 Share #41 Posted August 10, 2020 2 minutes ago, F_in Ray Of Sunshine said: ....because my A/C is working hard enough as it is and probably doesn't need any help from the oven? Ok, ovens can get hot. You should insulate your oven somehow. Heh heh.... It does make sense, I am doing less baking now because it does heat things up here, too. Link to comment Share on other sites More sharing options...
Johnny Come Lately Name Posted August 10, 2020 Author Share #42 Posted August 10, 2020 Just now, Randomguy said: I am doing less baking now because it does heat things up here, too. I do the same amount of baking.....just outdoors. If I ever get off my ass and get my BBQ island done, it will have a burner as well, so I can cook outdoors even more. (And enough horsepower to keep a wok screaming hot). Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted August 10, 2020 Share #43 Posted August 10, 2020 Chipotle is now in the spice cabinet. Edit: I left the blender untouched for an hour after pulverizing the chiles. A dust cloud still rode up to choke me but I was ready. No pepper gas inhaled. 1 Link to comment Share on other sites More sharing options...
Johnny Come Lately Name Posted August 10, 2020 Author Share #44 Posted August 10, 2020 12 minutes ago, Old No. 7 said: A dust cloud still rode up to choke me but I was ready. I mixed up a bottle of this for yesterday’s ride: even the ginger “dust” from this cleaned my sinuses out Link to comment Share on other sites More sharing options...
BuffJim Posted August 10, 2020 Share #45 Posted August 10, 2020 This weekend’s grilling was boring but very tasty. 2 NY Strips, medium thickness. 4 minutes each side, followed by 2 minutes each side with the dome closed, except for a vent. Perfect medium rare and juicy. Served with sautéed onions an green peppers and corn on the cob. Link to comment Share on other sites More sharing options...
Johnny Come Lately Name Posted August 10, 2020 Author Share #46 Posted August 10, 2020 16 minutes ago, BuffJim said: green peppers ...you just had to go and screw it up, didn't you? 1 1 Link to comment Share on other sites More sharing options...
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