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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-22-2012, 08:47 PM   #1
fantomlord
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Question What to cook first?

just got this guy
IMG_20121122_203027 (800x600).jpg

not sure what to cook in it first...
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Unread 11-22-2012, 08:50 PM   #2
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Something greasy will help break it in.

Have fun!


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Unread 11-22-2012, 09:24 PM   #3
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Quote:
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Something greasy will help break it in.
--no need...it's preseasoned
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Unread 11-22-2012, 10:40 PM   #4
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Chili
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Unread 11-23-2012, 12:22 AM   #5
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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!
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Unread 11-23-2012, 12:25 AM   #6
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Agree, some really greasy stuff. got to get that base built up with a greasy cook. Sausage first then marinara or something like that..
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Unread 11-23-2012, 04:20 AM   #7
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Bacon and Beans.
Cheers.
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Unread 11-23-2012, 08:35 AM   #8
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Quote:
Originally Posted by martyleach View Post
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 View Post
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
that does sound really good...I'm assuming that six hours is covered?

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Originally Posted by AussieTitch View Post
Bacon and Beans.
Cheers.
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that sounds good too

Quote:
Originally Posted by samfsu View Post
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


Thanks for all the suggestions!
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Unread 11-23-2012, 09:08 AM   #9
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Chicken deep fried in Lard and Sweet tater fries.
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Unread 11-23-2012, 09:14 AM   #10
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Quote:
Originally Posted by fantomlord View Post
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
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


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
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Unread 11-23-2012, 09:19 AM   #11
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Quote:
Originally Posted by samfsu View Post
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.
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Unread 11-23-2012, 09:32 AM   #12
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Quote:
Originally Posted by samfsu View Post
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.
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Unread 11-23-2012, 10:19 AM   #13
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Dutch Oven Fried Chicken
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Unread 11-23-2012, 10:35 AM   #14
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What JP and Marty say. Pre-seasoned isn't really seasoned enough.
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Unread 11-23-2012, 10:41 AM   #15
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Quote:
Originally Posted by fantomlord View Post
it always comes back to chuckies with you
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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