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-   -   What to cook first? (http://www.bbq-brethren.com/forum/showthread.php?t=148273)

fantomlord 11-22-2012 08:47 PM

What to cook first?
 
1 Attachment(s)
just got this guy:becky:
Attachment 72780

not sure what to cook in it first...

Porcine Perfection 11-22-2012 08:50 PM

Something greasy will help break it in.

Have fun!


"You don't win friends with salad!" - Homer Simpson

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fantomlord 11-22-2012 09:24 PM

Quote:

Originally Posted by JP7794 (Post 2278693)
Something greasy will help break it in.

--no need...it's preseasoned :cool:

samfsu 11-22-2012 10:40 PM

Chili

MisterChrister 11-23-2012 12:22 AM

I use mine CONSTANTLY for chuckies. Seared in olive oil on all sides on the stove top, covered in a packet of Lipton Onion Soup Mix, then 275 for six hours (no additional water needed). Make a gravy with the drippings. Best. Pot roast. Ever!

martyleach 11-23-2012 12:25 AM

Agree, some really greasy stuff. got to get that base built up with a greasy cook. Sausage first then marinara or something like that..

AussieTitch 11-23-2012 04:20 AM

Bacon and Beans.
Cheers.
Titch

fantomlord 11-23-2012 08:35 AM

Quote:

Originally Posted by martyleach (Post 2278808)
Agree, some really greasy stuff. got to get that base built up with a greasy cook. Sausage first then marinara or something like that..

it is preseasoned, so I shouldn't need to...but I suppose I should have asked if anybody has any experience with preseasoned CI and if that's really true

Quote:

Originally Posted by MisterChrister (Post 2278806)
I use mine CONSTANTLY for chuckies. Seared in olive oil on all sides on the stove top, covered in a packet of Lipton Onion Soup Mix, then 275 for six hours (no additional water needed). Make a gravy with the drippings. Best. Pot roast. Ever!

it always comes back to cuckies with you:wink:
that does sound really good...I'm assuming that six hours is covered?

Quote:

Originally Posted by AussieTitch (Post 2278841)
Bacon and Beans.
Cheers.
Titch

that sounds good too

Quote:

Originally Posted by samfsu (Post 2278758)
Chili

that's the direction I had been originally leaning...I usually like to do a chili with the leftover turkey and some chorizo--it doesn't last long:thumb:


Thanks for all the suggestions!

Bludawg 11-23-2012 09:08 AM

Chicken deep fried in Lard and Sweet tater fries.

samfsu 11-23-2012 09:14 AM

Quote:

Originally Posted by fantomlord (Post 2278909)
it is preseasoned, so I shouldn't need to...but I suppose I should have asked if anybody has any experience with preseasoned CI and if that's really true


it always comes back to cuckies with you:wink:
that does sound really good...I'm assuming that six hours is covered?


that sounds good too


that's the direction I had been originally leaning...I usually like to do a chili with the leftover turkey and some chorizo--it doesn't last long:thumb:


Thanks for all the suggestions!

Ya got a recipe for that turkey chili that u could share please? I have a ton left over lol

Bludawg 11-23-2012 09:19 AM

Quote:

Originally Posted by samfsu (Post 2278934)
Ya got a recipe for that turkey chili that u could share please? I have a ton left over lol

This is how I roll with it, sub turkey for pork and Sweet tatoes for russets.

Green Chili Stew

Ingredients:
2 Lbs. Lean Pork, Cubed
3 Baking Potatoes
1 Large Yellow Sweet Onion, Diced
2 Tbs. Fresh Crushed Garlic
3 Tbs. Vegetable Oil
4 Cups Chopped Roasted Green Chili
1 Quart Chicken Broth
1 Quart Water
1 1/2 Tbs. Salt
1 Dash Cumin

Thickener:
1 Cup Flour
6 oz. Water

Directions:
Brown pork in hot skillet until done and then shred using two forks. Saute the potatoes, onions, and garlic in the vegetable oil for five minutes or until almost soft. Add pork, green chili, water, chicken broth, and salt and boil for 15 minutes.

In a small bowl combine the flour and water and whisk well to make the thickener. Add the thickener and let simmer for five minutes until ready.

fantomlord 11-23-2012 09:32 AM

Quote:

Originally Posted by samfsu (Post 2278934)
Ya got a recipe for that turkey chili that u could share please? I have a ton left over lol

I don't generally cook by recipe...but I can tell you more or less what I do...

I prefer to make a stock from the carcass today, and make the chili tomorrow

Basically, in a stock pot, sweat out some onions with garlic, and whatever/however many peppers you like (jalapenos are good, chipotles in adobo are better) until the onions are soft
Season with some salt and pepper
Add in your turkey (this chili is even better if your turkey or chicken was smoked)
Throw in a can or 2 of diced tomatoes, and a couple of cans of beans (I usually go with 1 each white and red)--I don't rinse the beans, the slime helps thicken it up nicely
Add enough stock to cover the whole mixture, plus a few inches (I usually end up using around 3-4 cups)
In a separate skillet, brown up some chorizo on low heat until the fat renders out. Drain the chorizo really well, and add it in to the stock pot.
Finely chop the stems from 1 bunch of cilantro, and add in. Chop and reserve the leaves.
Season with your typical chili spices. I keep it nice and simple--cumin, chili powder (regular and ancho if you have it), some cayenne, white pepper, fresh cracked black pepper.
Bring that whole mess up to a boil, then knock it back to a simmer for 3-4 hours, or until your liquid has reduced by at least 1/3, and/or until you've reached the consistency you like, tasting occasionally and re-seasoning as needed
Add the cilantro leaves around 10 minutes before you serve
Finish with a little heavy cream (usually around 1/4 cup or so) a few minutes before serving.

WineMaster 11-23-2012 10:19 AM

Dutch Oven Fried Chicken

HeSmellsLikeSmoke 11-23-2012 10:35 AM

What JP and Marty say. Pre-seasoned isn't really seasoned enough.

MisterChrister 11-23-2012 10:41 AM

Quote:

Originally Posted by fantomlord (Post 2278909)
it always comes back to chuckies with you:wink:
that does sound really good...I'm assuming that six hours is covered?

It sure does! I love a fatty cut of beef and when we've run out of ribeyes, rib roasts, chuckeyes and the like, there's always an abundance of chuckies left in the freezer from our steer! BTW, yes covered. You can also just use powdered beef soup base in place of the Lipton if you don't want the rehydrated onions. The first time you try it, leave out the traditional potatoes, carrots, and onions. They put off so much liquid that it messes with the carmelization on the beef. I do mine in a separate CI pot with a soup bone for flavor.


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