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What's For Dinner?; thanks for asking
Topic Started: Apr 4 2009, 01:43 PM (693 Views)
TomK
HOLY CARP!!!
Luke's Dad
Apr 5 2009, 06:24 PM
Well, the new Weber's debut wasn't too hot. Overcooked the steaks. I much prefer pan searing.

Oh well, tomorrow's brats should go better.
When you cook them up those suckers get HOT. A lot hotter than your stove. You throw the steaks down and count to ten--but take the steaks off at 5 and 1/2. :)
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Luke's Dad
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Emperor Pengin
You've got one of those Big Green Eggs, don't you? I'm thinking about getting one next year.
The problem with having an open mind is that people keep trying to put things in it.
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Luke's Dad
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Emperor Pengin
I cooked them direct heat, but the steaks came out more broiled than grilled.
The problem with having an open mind is that people keep trying to put things in it.
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apple
one of the angels
i hope you're lightly toasting those walnuts..

less than a minute inthe microwave - tans them perfectly once you get the nak.

(i've been doing a spinach, strawberry, sliced almond salad this last week or so - VEEERRY lightly dressed
it behooves me to behold
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VPG
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Pisa-Carp
Thank for the walnut tip Apple.
There are two Weber Grille restaurants in Chicago and Wheeling. I've eaten there five or six times. They seem to get the steaks just right. So I guess it can be done with practice.
I'M NOT YELLING.........I'M ITALIAN...........THAT'S HOW WE TALK!


"People say that we're in a time when there are no heroes, they just don't know where to look."
Ronald Reagan, Inaugural, 1971

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TomK
HOLY CARP!!!
Luke's Dad
Apr 5 2009, 06:29 PM
You've got one of those Big Green Eggs, don't you? I'm thinking about getting one next year.
If you've got a Webber "egg" it's much the same thing. The BGE is much heavier and more prone to breaking but it basically cooks in the same way. I wouldn't bother getting one. Whot I would suggest to you is get a smoker. That's a whole 'nother way to cook. An Egg just simulates your oven without a thermometer. For steaks you do a quick sear and then put them over to the side and let the heat of the oven "cook" them.

With a smoker you do stuff you can't do in a kitchen. The heat is off to the side and you make your smoke with it. Then the heat and smoke waft through the chamber where the food is--for seriously long periods of time--it fantastic.

As I said a whole 'nother way of cooking.
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Red Rice
HOLY CARP!!!
A Weber kettle is actually a pretty good smoker too.
Civilisation, I vaguely realized then - and subsequent observation has confirmed the view - could not progress that way. It must have a greater guiding principle to survive. To treat it as a carcase off which each man tears as much as he can for himself, is to stand convicted a brute, fit for nothing better than a jungle existence, which is a death-struggle, leading nowhither. I did not believe that was the human destiny, for Man individually was sane and reasonable, only collectively a fool.

I hope the gunner of that Hun two-seater shot him clean, bullet to heart, and that his plane, on fire, fell like a meteor through the sky he loved. Since he had to end, I hope he ended so. But, oh, the waste! The loss!

- Cecil Lewis
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JBryan
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I am the grey one
I use a Weber grill every weekend to grill steaks. The secret is really getting the charcoal just right. Too many people just spread them out when they turn grey and go to work. That way is fine if you are shoeing a horse. For grilling you need to let the charcoal burn down for as long as ten minutes (with experience you can feel when the heat is right) before you put on the meat. That prevents the flame ups and lets the meat sit in searing heat while being bathed by billowing clouds of smoke from the dripping fat.
"Any man who would make an X rated movie should be forced to take his daughter to see it". - John Wayne


There is a line we cross when we go from "I will believe it when I see it" to "I will see it when I believe it".


Henry II: I marvel at you after all these years. Still like a democratic drawbridge: going down for everybody.

Eleanor: At my age there's not much traffic anymore.

From The Lion in Winter.
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***musical princess***
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HOLY CARP!!!
Mmm, tuna salad. Tuna, grapes, feta, cucumber, iceberg lettuce and strawberry vinegar to dress it. Scrummy.

x
x Caroline x
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TomK
HOLY CARP!!!
With the big green egg there's this whole "charcoal ritual" that you have to go through of only getting the "right" charcoal from the "sacred store" that sells a little branch or two for $30 a tiny bag. Granted it goes a long way. But after the "sacred store" wasn't open once when I needed the stuff--Kingsford works just fine.

JBryan is right about the doing the fire right--but I take issue with only ten minuts--I'm thinking a while longer.

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JBryan
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I am the grey one
I have a very small (about 12") grill so YMMV. I also only use lump charcoal. It seems to burn cooler.
"Any man who would make an X rated movie should be forced to take his daughter to see it". - John Wayne


There is a line we cross when we go from "I will believe it when I see it" to "I will see it when I believe it".


Henry II: I marvel at you after all these years. Still like a democratic drawbridge: going down for everybody.

Eleanor: At my age there's not much traffic anymore.

From The Lion in Winter.
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Mikhailoh
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If you want trouble, find yourself a redhead
Yeah, Tom, but the BGE's whole thing is low, slow heat, or so I understand.

I think the best charcoal grills are no longer made. They're about a 12X24X14 aluminum box.
Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball
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Jolly
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Geaux Tigers!
Well folks, tonight it was fried duck, candied sweet potatoes, biscuits and bread pudding.

Wasn't half bad...
The main obstacle to a stable and just world order is the United States.- George Soros
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George K
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Finally
Mrs. George called me at work (which she usually does about once every 2 weeks) and asked if we had spaghetti fixin's.

So, tonight, we had spaghetti:

One onion, chopped and sautee'd
1 lb. ground beef, thrown in with the onion.
Some crushed garlic
A jar of Newman's Own spaghetti sauce
About 6 tablespoons of fresh parsley - chopped
About 1/2 cup of tomatoes - diced

Poured over some linguini - al dente.

Salad with vinegar and oil.

Sweet.
A guide to GKSR: Click

"Now look here, you Baltic gas passer... "
- Mik, 6/14/08


Nothing is as effective as homeopathy.

I'd rather listen to an hour of Abba than an hour of The Beatles.
- Klaus, 4/29/18
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Mikhailoh
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If you want trouble, find yourself a redhead
Sounds yummy. Tonight we had pan roasted filets again, with Orchiette with fresh pesto cream and sauteed baby carrots with a little butter and tarragon
Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball
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Red Rice
HOLY CARP!!!
Kind of a mishmash of leftovers: teriyaki salmon filets, punjab eggplant, white rice and Guinness. I always eat like this when I'm alone for the evening.
Civilisation, I vaguely realized then - and subsequent observation has confirmed the view - could not progress that way. It must have a greater guiding principle to survive. To treat it as a carcase off which each man tears as much as he can for himself, is to stand convicted a brute, fit for nothing better than a jungle existence, which is a death-struggle, leading nowhither. I did not believe that was the human destiny, for Man individually was sane and reasonable, only collectively a fool.

I hope the gunner of that Hun two-seater shot him clean, bullet to heart, and that his plane, on fire, fell like a meteor through the sky he loved. Since he had to end, I hope he ended so. But, oh, the waste! The loss!

- Cecil Lewis
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apple
one of the angels
it's freezing (literally in kc)

i made minestrone.. yum! with spinach, italian sausage, vegetables, penne. sun dried tomatoes (i have a ton) and frozen basil in it.. tres excellent.
it behooves me to behold
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