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How do you cook it?

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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..
All I'm seeing for the most part are wood pellet grills or duel grills. Is this the same as electric pellet?
 
I love how when I was in that guy’s shoes just learning how to grill, I got roundly bashed for not knowing what I was doing. And still do to this day. :chuckle:
 
The Masterbuilt that @gourimoko recommended is how I learned to smoke. I agree with him that it’s great. Small and not incredible looking but it’s gotten the job done and I learned a ton doing ribs, shoulders, ham, briskets, chicken, fish, you name it.

When I replaced my grill I went with a Weber instead of a BGE so I’m thinking I will get an offset smoker whenever I run this into the ground. But it’s been great. No smoke ring though on the electric smokers, so keep that in mind.

This website has EVERYTHING you need to know. Recipes, rubs and the science behind every cut of meat you’ll make:
http://amazingribs.com/
 
The Masterbuilt that @gourimoko recommended is how I learned to smoke. I agree with him that it’s great. Small and not incredible looking but it’s gotten the job done and I learned a ton doing ribs, shoulders, ham, briskets, chicken, fish, you name it.

When I replaced my grill I went with a Weber instead of a BGE so I’m thinking I will get an offset smoker whenever I run this into the ground. But it’s been great. No smoke ring though on the electric smokers, so keep that in mind.

This website has EVERYTHING you need to know. Recipes, rubs and the science behind every cut of meat you’ll make:
http://amazingribs.com/

Just heads up, you can get the smoke ring by adding some actual plain old charcoal to the wood tray in the electric smoker.. shit you not... :chuckle:
 
All I'm seeing for the most part are wood pellet grills or duel grills. Is this the same as electric pellet?

Electric pellet means there's a hopper that feeds small wooden pellets for fuel... The pellets can be of various type of wood. A dual grill is just that, a grill with two hoods and two trays; you don't need that.

Looking for something cheap, just go with a basic Weber and you'll be good to go.
 
Just heads up, you can get the smoke ring by adding some actual plain old charcoal to the wood tray in the electric smoker.. shit you not... :chuckle:

No shit?

I always knew it made no difference in the taste but I was disappointed when I discovered the science behind the smoke ring didn’t work in electric smokers.

If I can trick my smoker with the charcoal and throw a little in with some cherry and hickory for shoulder and ribs, I’ll do it! Thanks for the tip!

In case anyone wants to know more about the ring:
http://amazingribs.com/tips_and_technique/mythbusting_the_smoke_ring.html
 
I love how when I was in that guy’s shoes just learning how to grill, I got roundly bashed for not knowing what I was doing. And still do to this day. :chuckle:
Because I know not to cut open the meat while cooking
 
Ok, I have a date this weekend. She wants me to cook her dinner here at my house. I can't cook and it's looking like grilled cheese. What is your go to meal you use before the end game. I want her going home at least saying the meal was good. Also, if you have a recipe it needs to be somewhat simple. HELP.
 
Ok, I have a date this weekend. She wants me to cook her dinner here at my house. I can't cook and it's looking like grilled cheese. What is your go to meal you use before the end game. I want her going home at least saying the meal was good. Also, if you have a recipe it needs to be somewhat simple. HELP.

Nothing too fancy. Don't want to be seen as a show off.

A good roast beef with mashed potatoes and gravy will do.

Not too hard to cook but complicated enough to be impressive.

Edit: If you want a recipe let me know.
 
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Ok, I have a date this weekend. She wants me to cook her dinner here at my house. I can't cook and it's looking like grilled cheese. What is your go to meal you use before the end game. I want her going home at least saying the meal was good. Also, if you have a recipe it needs to be somewhat simple. HELP.
Do you have the time/money to practice? A pork tenderloin with salt, pepper, paprika and oregano/thyme should be easy enough. Boil some green beans and then toss them in a warm pan with some olive oil, salt and pepper to taste and freshly sliced clove of garlic. Not terribly expensive and plenty of recipes to follow online if you'd rather look those up.
 
Ok, I have a date this weekend. She wants me to cook her dinner here at my house. I can't cook and it's looking like grilled cheese. What is your go to meal you use before the end game. I want her going home at least saying the meal was good. Also, if you have a recipe it needs to be somewhat simple. HELP.

I'm a bit different than @King Stannis in that I love to show off for a bitch... :chuckle:

One of my favorite dishes to make for a broad coming over, if she LIKES fine dining, is braised short ribs, decently prepared pomme fondant with thyme, and pan-seared (in butter) pearl onions with roasted carrots.

Sounds ridiculous right? .. it's really not that bad ..

Benefits are that short-ribs are cheap for one, it gives you an excuse to drink early (you've got an open bottle of wine from the dish), and the veggies mostly take care of themselves -- there's not a lot of maintanence required for the dish.

It can be made simply (not perfectly, but simply), by starting off with some chopped garlic and shallot in a pan, then onions, carrots, and celery (mirepoix) to the pan and gentle saute them in olive oil. Once the onions are translucent, start browning the short-ribs in a stainless steel pan (do not use nonstick); you can lightly flour the ribs if you want (will thicken the dish later), but it's not wholly necessary. Once they are brown, add half a bottle of red wine to the pan and scrape up the brown bits (fond) from the pain.

If you don't have a basic mirepoix on hand that's okay, but you'll need to have floured the shortribs before searing.

You can now bring the wine to a boil and I like to add about a cup of veal stock to the pot but again, this isn't necessary.

Once the wine has reduced by half, you can transfer the entire pan/pot to an oven for braising (oven safe, stainless steel, right? Cast-iron or dutch oven works too). The liquid should cover 2/3rds of the meat but not completely.. if it's too much liquid, cook it down first.. If it's not enough, add stock or water. Feel free to add a bay leaf, and some fresh rosemary to the pot.

For the carrots, simply saute in some butter towards the end, simple and elegant. Test with a fork for doneness.. Not too high a heat.. they'll cook themselves. You could also roast them in a pan, but shake it about to keep from searing to much.

For the onions, simply dump them in boiling water until fork tender. Take them out, plunge in ice bath, then peel. Once peeled, saute in butter. Don't add salt until ready to serve or they'll turn to mush.

For the potatoes.. Take 4 russets, cut off the edge, then cut across the potato (not length wise) to get 2-3 mini-hockey pucks (shape/size) out of each. Go for uniformity, it's important. From there, take a cast iron skillet, add a stick of butter and about a tablespoon of olive oil. Once it's hot, add the potatoes to the oil and shallow fry on medium heat. Once they are browned, flip the potatoes. You'll now switch from frying to braising by adding enough chicken stock to cover the potatoes 2/3rds the way up. At this point, add several springs of fresh thyme and a bit of paprika (not too much, a hint). Let these cook until the liquid boils down and thickens and the potatoes are fork tender.

Plate together on a nice dish (get some nice dishes man) in smaller portions. Spend an ounce of effort making it look composed on the plate. Serve with a nice pinot noir or a merlot, don't use a cabernet, she'll hate it if you didn't spend $30+ on the bottle.. If she doesn't really like wine, grab a cheap winemaker's blend like an Apothic Red which is suitable for novice palate..

This sounds like a lot, but if you have time you can make ahead and you'll see that, once you've done it once or twice, it's actually really simple.. It seems like a lot, because there are several components, but use this time to entertain your date -- make cocktails or pour wine, talk about the dish, have a good time.. You can also have her help you as your sous chef, chopping shit up .. Again, it's more to pass the time together, keeping her entertained than it is about the dish... I've had bitches chop onions for no reason, but they thought they were helping.

You'll have about 90 minutes from start to finish which I'd use to freak on her before dinner...

But if you're a lazy SOB, and if that sounds like too much work... then make her a classic Italian spaghetti and meatballs.. lol... Can't go wrong with that, it's simpler, and everyone likes it -- and it still requires you to cook in front of her, which.. is the whole point. Wanna one up spaghetti and meatballs, make a veal parm..
 
Here's an easy recipe anyone can do on a date:

Marinate a skin on fillet of salmon in teriyaki for at least an hour. When you cook it, broil it under the broiler skin side towards the broiler with some cooking spray or butter on the skin. When the skin gets bubbly and crisp like a cracker, pull it from the broiler. Finish the fish in the oven at 375 for ten more minutes so it's medium rare. The crispy skin makes you look like a pro.

Meanwhile, cook rice in coconut water instead of regular water. If you don't know how to cook rice yet, it's not difficult, just be sure to measure carefully and let it sit covered until you are ready to serve it. Coconut rice compliments the fish and seems harder than it is. I sprinkle sesame seeds on the rice so it looks like I did more.

Steam seasonal veggies like asperagus or broccoli. Put the teriyaki in a little shot glass on the side for her to pour over the salmon.

Easy, and being low calorie it's chick friendly. Serve with a chilled white wine so she thinks you understand pairing a meal with the proper wine. Bon Appetit, think of me when you get a hand job afterwards.
 
I'm a bit different than @King Stannis in that I love to show off for a bitch... :chuckle:

One of my favorite dishes to make for a broad coming over, if she LIKES fine dining, is braised short ribs, decently prepared pomme fondant with thyme, and pan-seared (in butter) pearl onions with roasted carrots.

Sounds ridiculous right? .. it's really not that bad ..

Benefits are that short-ribs are cheap for one, it gives you an excuse to drink early (you've got an open bottle of wine from the dish), and the veggies mostly take care of themselves -- there's not a lot of maintanence required for the dish.

It can be made simply (not perfectly, but simply), by starting off with some chopped garlic and shallot in a pan, then onions, carrots, and celery (mirepoix) to the pan and gentle saute them in olive oil. Once the onions are translucent, start browning the short-ribs in a stainless steel pan (do not use nonstick); you can lightly flour the ribs if you want (will thicken the dish later), but it's not wholly necessary. Once they are brown, add half a bottle of red wine to the pan and scrape up the brown bits (fond) from the pain.

If you don't have a basic mirepoix on hand that's okay, but you'll need to have floured the shortribs before searing.

You can now bring the wine to a boil and I like to add about a cup of veal stock to the pot but again, this isn't necessary.

Once the wine has reduced by half, you can transfer the entire pan/pot to an oven for braising (oven safe, stainless steel, right? Cast-iron or dutch oven works too). The liquid should cover 2/3rds of the meat but not completely.. if it's too much liquid, cook it down first.. If it's not enough, add stock or water. Feel free to add a bay leaf, and some fresh rosemary to the pot.

For the carrots, simply saute in some butter towards the end, simple and elegant. Test with a fork for doneness.. Not too high a heat.. they'll cook themselves. You could also roast them in a pan, but shake it about to keep from searing to much.

For the onions, simply dump them in boiling water until fork tender. Take them out, plunge in ice bath, then peel. Once peeled, saute in butter. Don't add salt until ready to serve or they'll turn to mush.

For the potatoes.. Take 4 russets, cut off the edge, then cut across the potato (not length wise) to get 2-3 mini-hockey pucks (shape/size) out of each. Go for uniformity, it's important. From there, take a cast iron skillet, add a stick of butter and about a tablespoon of olive oil. Once it's hot, add the potatoes to the oil and shallow fry on medium heat. Once they are browned, flip the potatoes. You'll now switch from frying to braising by adding enough chicken stock to cover the potatoes 2/3rds the way up. At this point, add several springs of fresh thyme and a bit of paprika (not too much, a hint). Let these cook until the liquid boils down and thickens and the potatoes are fork tender.

Plate together on a nice dish (get some nice dishes man) in smaller portions. Spend an ounce of effort making it look composed on the plate. Serve with a nice pinot noir or a merlot, don't use a cabernet, she'll hate it if you didn't spend $30+ on the bottle.. If she doesn't really like wine, grab a cheap winemaker's blend like an Apothic Red which is suitable for novice palate..

This sounds like a lot, but if you have time you can make ahead and you'll see that, once you've done it once or twice, it's actually really simple.. It seems like a lot, because there are several components, but use this time to entertain your date -- make cocktails or pour wine, talk about the dish, have a good time.. You can also have her help you as your sous chef, chopping shit up .. Again, it's more to pass the time together, keeping her entertained than it is about the dish... I've had bitches chop onions for no reason, but they thought they were helping.

You'll have about 90 minutes from start to finish which I'd use to freak on her before dinner...

But if you're a lazy SOB, and if that sounds like too much work... then make her a classic Italian spaghetti and meatballs.. lol... Can't go wrong with that, it's simpler, and everyone likes it -- and it still requires you to cook in front of her, which.. is the whole point. Wanna one up spaghetti and meatballs, make a veal parm..

This sounds really good. I'm going to practice some of this tomorrow. I have a bottle of wine I have been saving. Called 19 crimes, it was not very much, but I think it's a merlot. I kind of like this girl, she is even of average weight.
 

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