Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition
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Damn, this is giving me expensive thoughts.
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Nicely done!! I'll have to dig up some of my pics as well. I'm so hungry now.
I gotta stay out of this thread. You guys are killing me with all of your pics. I’m gonna have to go out and order me some brisket now [emoji39]
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Nicely done!! I'll have to dig up some of my pics as well. I'm so hungry now.
I gotta stay out of this thread. You guys are killing me with all of your pics. I’m gonna have to go out and order me some brisket now [emoji39]
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I think I saw you had a BGR right? I feel like I saw a post not long ago that had one in it.
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Those hatch chilies! Dang. Those look so good! I bet they tested even better
I picked up that hardcore black a few months ago, but haven't used it yet. I need to get on it!
Amazing pics.
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Those Hatch chilis were HOT. Next time I'll get the mild ones. I like spicy, but they were a bit much.
Get on it! Don't be shy with the Hardcore Black either. I found that the first time I used it, I was a little too conservative with it.
What do you use to light your egg? I was using paraffin starters but switched to an electric starter which is so much easier because I never have to worry about running out.
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Those Hatch chilis were HOT. Next time I'll get the mild ones. I like spicy, but they were a bit much.
What did you do with them, @seawolf ?
I recommend trying Pueblo chiles from Pueblo, CO if you can find them. In either case, as I'm sure you know, while it's not the only factor, go for larger chiles if you want mildness (a lot of yours look small, and I bet those in particular were fiery). I also rinse and wipe the interior after roasting and skinning to make sure the seeds and seed pods, where most of the heat is found, are cleared away.
Pueblos grow in a slightly more inhospitable environment even than Hatch, and are derived from a different landrace called
MirasolMosco, which means they are a bit fleshier and hotter (definitely try the mild if the Hatches were too much). The thicker walls make them better for roasting. I think that Whole Foods carries them instead of Hatch now in the produce section in some of the Western states. Mild Hatch have zero to little heat, where mild Pueblos still have a tinge of heat. If anyone is interested in trying them, I may be able to figure out a way to ship them come the fall when they are in season–they are the upstart chili and less available nationally than Hatch.It might be worth buying some seeds from a farmer and growing some. I certainly will once we have our garden in place.
Note that neither of these chiles will be in season for many months (August-September), so if folks want them now I'd look for fresh frozen roasted and peeled chiles, or less preferably dried ones that you can reconstitute or the shelf-stable cans. The former are available in Whole Foods out here, but that certainly may be a local thing. They work perfectly fine unless you need intact chiles for rellenos or something, and roasting/skinning/freezing is what we do out here to enjoy green chili year round, so a commercial operation that simply does that is completely fine.
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@mclaincausey I made a white chicken chili with them, and even though I cleared all of the seeds and membrane from within (and rinsed them!) they were still blow-your-head-off spicy. The markets in my area sell them in bags with labels "hot" and "mild," so they're already presorted. I opted for hot because I like spicy, but these were too much.
I bought a bunch of the Hatch and roasted, cleaned, vacuumed, and froze them into portions for year-round use.
I would love to try the pueblos! Definitely let me know when they're available and maybe we can work something out. The mild sound perfect.
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I would love to try the pueblos! Definitely let me know when they're available and maybe we can work something out. The mild sound perfect.
I LOVE white chicken chili, made some last week. Would be interested in your recipe. One of mine (the "ghetto" version) favors pre-made ingredients such as canned beans and rotisserie chicken, paired with roasted chiles, cilantro, etc. Still tasty for a quick hitter. I experimented with making it almost a chicken chili verde by adding roasted tomatillo last time, but don't think I'll be doing that again.
I have found some seeds for the Pueblos so I'll definitely try to grow some, and I'll try to get you some fresh ones come the Fall.
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Hey @seawolf, have you made pizza using your Egg? I'd love to finally get something proper to cook mine in.
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Can you guys recommend a good grill like that one that isn't 12 hundred dollars?
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Hey @seawolf, have you made pizza using your Egg? I'd love to finally get something proper to cook mine in.
What do you usually put on your pizza?.. Whole thread dedicated to pizza on this other forum I'm on, so just curious… Especially since you're from the South...
breaks out the ranch sauce…
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@Chris I have! It's QUICK! I have my egg at about 750F, and it took about 3 minutes. I've been working on getting my dough right for years, and that's really the trickiest part. Let me know if you want to recipe.
There are some third party accessories (like the Pizza Porta) you can get to make your pizza experience even better. I've had pretty good luck with a plate setter and a pizza stone. Nothing like a wood-fired pizza.
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What do you usually put on your pizza?.. Whole thread dedicated to pizza on this other forum I'm on, so just curious… Especially since you're from the South...
breaks out the ranch sauce…
Chitlins, collard greens, and macaroni and cheese. All on a thick base of bacon grease.
Do non-Southerners put something else on pizza?
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@Chris I have! It's QUICK! I have my egg at about 750F, and it took about 3 minutes. I've been working on getting my dough right for years, and that's really the trickiest part. Let me know if you want to recipe.
There are some third party accessories (like the Pizza Porta) you can get to make your pizza experience even better. I've had pretty good luck with a plate setter and a pizza stone. Nothing like a wood-fired pizza.
Yeah, my dough is a constant source of frustration. I have hopes that higher heat will help with the consistency, but I suspect there flaw is somewhere else. I've always been a mediocre baker.
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What do you usually put on your pizza?.. Whole thread dedicated to pizza on this other forum I'm on, so just curious… Especially since you're from the South...
breaks out the ranch sauce…
Chitlins, collard greens, and macaroni and cheese. All on a thick base of bacon grease.
Do non-Southerners put something else on pizza?
We don't put things on pizza because pizza is perfect, you monster!!
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Yeah, my dough is a constant source of frustration. I have hopes that higher heat will help with the consistency, but I suspect there flaw is somewhere else. I've always been a mediocre baker.
Here's my recipe (makes 3 pizzas):
4-1/2 cups 00 flour
2 cups water
1-1/2 tsp kosher salt
1 tsp sctive dry yeastAdjust water or flour to make a slightly sticky dough.
Mix until incorporated. Mix on med-high for 10 minutes. Cover and proof until doubled in size. Portion into three equal parts. Proof again until doubled in size.
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@Filthy:
Can you guys recommend a good grill like that one that isn't 12 hundred dollars?
In short. No
The classic Weber Kettle Grill is about $150 and will serve you very well!
That's more like it. Thanks.
and it's so good)
