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How do you cook it?

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Is it more ginger-y? chipotle-y? Could you see yourself mixing it up into some type of dip and using it with naan?

I love hot shit, hotter the better, so I would probably have to kick it up.

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That's what threw me off, sambal isn't as hot as it looks from the container. They mix a few different peppers together with garlic, ginger, and shrimp paste to create a cooking base many cultures use as is. It's an umami hot with complex flavor. Here's my tweak on the wing sauce I'll be trying out Wednesday:

Two teaspoons of sambal, teaspoon of salt, 1/4 cup chopped shallot and ginger in a food processor, 1/4 cup brown sugar, 1/8 cup fish sauce, 1/8 cup fresh grapefruit juice, a drizzle of prickly ash oil. Marinate the chicken in the mix overnight. Grill, then in a nonstick pot reduce the marinade down to a thick sweet sauce for the wings.
 
I've been on a crusade to eat more veggies. Got rainbow chard and zucchini from the farmers market and put in work. Rainbow chard is dope b/c it tastes great, has a crunch, and presents well. It's healthy too.
Separate the leaves from the stems, cut the stems into bite size pieces. Saute in olive oil for 5 mins, throw in garlic, 2 more mins, then add leaves. They will reduce down big time, then add salt & pepper. Toss some parmesan cheese in there and squeeze some lemon juice on top. So simple... Can also do soy and saute in sesame oil with garlic and ginger... This time we did it on a grill without separating anything, and then spread the garlic/lemon/oil mixture on afterward.

Oh, and after screwing up zucchini on the grill and blaming myself for years, I found out the trick - scrape out the seeds w a spoon. Now the zucchini will stay crunchy. Next up is stuffing them with something...
 
Decided to make ribs last night. As I live in an apartment, I do not have a smoker but I do have access to gas grills (my apartment complex has a courtyard with two of them), so I have traditionally cooked my ribs in the oven or a crock pot, then finished them on the grill. I saw a YouTube video on the Munchies channel recently, though, that provided an alternate method of cooking them and it turned out pretty great last night.

I'm not going to bother linking that video, as I only used the simple cooking method and not the sauce recipe (the majority of the video is dedicated to making the sauce), which I found to be a bit over-complicated and I didn't feel like buying a shitload of ingredients when I already had most of what I needed to make a good Kansas City style sauce.

Instead, I made this sauce: http://amazingribs.com/recipes/BBQ_sauces/kansas_city_classic_BBQ_sauce.html

It requires a lot of stuff, but I had most of it on hand already. I eyeballed most of my measurements, but the sauce turned out great, and I have a ton leftover for further uses.

As for the ribs, I used spare ribs, mostly because they were on sale for the Fourth when I was at the store and I got an entire rack for around ten bucks. Can't beat that. To cook them, I cut the rack in half and put both halves into a big pot. I covered them with water and then put them on the stove to boil. I added a ton of salt, somewhere between three and six tablespoons. The goal is basically just to boil the ribs for about an hour-and-a-half to two hours to create tender, salty pork. The ribs will look terrible (which will be remedied when you throw them on the grill and sauce them), but they'll taste like delicious, salty pork. You want to cook them to the point where they aren't quite falling off the bone (makes it easier to grill them if the bones aren't just sliding right out) but to the point where you can pretty easily flake off meat with a fork.

Give the ribs a taste test after an hour-and-a-half. If they seem like they still need a little time (mine did), cook another fifteen minutes to half an hour. Once the ribs are done, take them out and throw them on the grill. I cooked them for twenty to thirty minutes on the grill, constantly brushing the sauce I made over them. Your timing may vary depending on the heat of your grill and how charred you like the outside of your ribs to be. This is the point where these things will start to look fucking incredible. They're already cooked when you throw them on the grill, so you can take them off whenever they look ready to eat.

This will be my new go-to method for rib cooking until I live somewhere that allows me to own a smoker. Turned out great.
 
I threw some frozen vegetables in a pan with a frozen turkey burger and threw some hot sauce on it.

It was pretty shitty, don't recommend. But if you do it anyways, that's how you cook it.
 
Alright everyone, I've cum to the realization I have no clue how to grill. Anyone have any tips/suggestions how to make some good steak/burgers/chicken/anything else?
 
Alright everyone, I've cum to the realization I have no clue how to grill. Anyone have any tips/suggestions how to make some good steak/burgers/chicken/anything else?

Get a meat thermometer.

Perfect temp is the key to success.
 
Alright everyone, I've cum to the realization I have no clue how to grill. Anyone have any tips/suggestions how to make some good steak/burgers/chicken/anything else?

Walk before you run. Google is your friend. Grill times vary depending on what you're grilling, thickness and your preference for doneness.

Start out with something simple like a burger. Throw it on for 3 minutes, flip it over for another 5 and toss a piece of cheese on it. Once you get comfortable start cooking chicken and pork chops, experiment with different marinades and rubs. Steaks are easy to cook(unless your name is Jigo), but you may not want to start with something expensive until you get the hang of things.

Don't cut the top of your steaks off to check for doneness.
 
Walk before you run. Google is your friend. Grill times vary depending on what you're grilling, thickness and your preference for doneness.

Start out with something simple like a burger. Throw it on for 3 minutes, flip it over for another 5 and toss a piece of cheese on it. Once you get comfortable start cooking chicken and pork chops, experiment with different marinades and rubs. Steaks are easy to cook(unless your name is Jigo), but you may not want to start with something expensive until you get the hang of things.

Don't cut the top of your steaks off to check for doneness.
Do you use a grill brush?
 
Alright everyone, I've cum to the realization I have no clue how to grill. Anyone have any tips/suggestions how to make some good steak/burgers/chicken/anything else?

Couple of pointers:

1) The grill you use for basic grilling isn't THAT important.. it becomes important for BBQ.
2) BTW, BBQ and grilling are two different concepts.. different techniques.. remember that!
3) I stopped using lighter fluid years ago, would recommend using other means of getting your coals going.
4) Try learning to add a bit of smoke to your food with a bit of wood. DON'T overpower your food, and if you're not sure what kind of wood to use (it depends on the dish), then use Google for a pairing.
6) Make sure the grill is HOT before you put anything on it that you don't want to stick.
7) If the food doesn't come up from the grill, (it's not releasing), then it's likely not ready.
8) Use high-temp oil like grapeseed oil for high-temp grilling; don't use pure olive oil and definitely don't extra virgin olive oil.
9) You see those flare-ups and that fire? Yea, if you do then you're fucking up and it'll impart a bitter flavor on most foods since that's burning fat. Try to avoid massive flames if/when possible unless you're going for a particular flavor.
10) Learn to use the dampers on your cooker, it'll help you out a shit ton by actually knowing how these work.
11) USE A GRILL THERMOMETER -- opening your grill and waving your hand over it is silly.
12) USE A MEAT THERMOMETER ... it's one of the only ways to know.

@Maximus has some good advice about starting out... Once you're more comfortable, start looking at doing some longer cooks; some real barbecue .. Also, when you're ready, consider getting a smoker.. If you've got room, buy a good traditional smoker; but if you don't the Masterbuilt 30" smoker is fucking fantastic!

Also, when you get better and more into longer cooks, that's when you'll wanna invest in better grills.. My personal faves are the BGE and the RecTec, and as I said before, if space is an issue, the Masterbuilt 30" smoker is a good compromise...
 
Apprecite the advice everyone. I want to start grilling over the winters as well so I'll have all year to practice.

So I shouldn't be using a propane grill?
 
Apprecite the advice everyone. I want to start grilling over the winters as well so I'll have all year to practice.

So I shouldn't be using a propane grill?

No, you shouldn't be using a propane grill.. :chuckle:

Use coals, wood, or wood pellets in an electric pellet grill; but not propane...

And just so you know, the reasoning behind this is because you can seriously taste the difference. When you're grilling, you wanna taste food that tastes like it's been grilled -- you don't get that anywhere near as much from propane.

If convenience is what you're after, get an electric pellet grill... they're more expensive, but it's worth the price if you're after good flavor.
 
No, you shouldn't be using a propane grill.. :chuckle:

Use coals, wood, or wood pellets in an electric pellet grill; but not propane...

And just so you know, the reasoning behind this is because you can seriously taste the difference. When you're grilling, you wanna taste food that tastes like it's been grilled -- you don't get that anywhere near as much from propane.

If convenience is what you're after, get an electric pellet grill... they're more expensive, but it's worth the price if you're after good flavor.
Any cheaper options you would recommend to start out with?
 
Any cheaper options you would recommend to start out with?

Yep, you cannot go wrong with a basic Weber!

They are great starter grills to learn the ropes.... All that fancy shit is for barbecue..
 

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