Tips, Tricks, and Cooking Hacks... - Page 2

Swine Spectator · 02-15-2020, 09:12 AM

I assume that everyone already knows to cook your bacon on sheet pans in the oven @ 350° - 375°.

1MoreFord · 02-15-2020, 10:32 AM

Oats.

Everyone knows they should eat more but oats sure do get boring and can even be disgusting if you use the wrong oats or overcook them.

Alton Brown's recipe:

Use regular rolled oats or quick/fast cook steel cut oats, AKA Irish oats. I normally use McCann's steel cut oats. NO instant or quick/fast cook rolled oats. Regular steel cut take forever.
Substitute buttermilk for 1/2 of the liquid. Cook per directions but don't overcook or you'll wind up with the building products mom cooked or the stuff you get with the instant variety.

That's the basics for better oats.

This morning I added a knob of butter, a splash of vanilla, some cinnamon, and some raisins for a truly deluxe version.

TuscaloosaQ · 02-15-2020, 05:14 PM

What a great thread David.... i'll have to think about some tricks I have been taught over the years and post later.... Again great thread!!!!!

Swine Spectator · 02-16-2020, 02:46 PM

For those of you that fish along the Gulf and Atlantic Coasts - Get a stainless steel carpet knife to make the cuts along the dorsal fins and around the gills of Redfish, Drum, and Sheepshead.

Swine Spectator · 02-16-2020, 06:15 PM

Need to cut tomatoes (or grapes)? Try this:

Line them up:

Set a plate on top:

Gently rest your hand on top and slice from the side:

Ta-da!

SmokinAussie · 02-16-2020, 06:32 PM

^^^ I'd like to see you try that with eggs!

Stlsportster · 02-16-2020, 06:45 PM

Quote:

Originally Posted by Swine Spectator

I assume that everyone already knows to cook your bacon on sheet pans in the oven @ 350° - 375°.

On parchment paper. Makes cleaning up easy.

LYU370 · 02-16-2020, 06:54 PM

Quote:

Originally Posted by Stlsportster

On parchment paper. Makes cleaning up easy.

Yep, forget the aluminium foil. Parchment paper.

El Ropo · 02-16-2020, 08:26 PM

I second the parchment paper on sheet pans and pizza pans. The pans often times are still perfectly clean at the end of the cook. Toss the paper, put pan back in cabinet, all done. If you buy a bulk size roll of parchment, it is much cheaper than foil. I've also found the the cooked food rarely sticks to parchment, but food almost always sticks to foil.

Bacchus2b · 02-16-2020, 11:50 PM

Quote:

Originally Posted by LYU370

Yep, forget the aluminium foil. Parchment paper.

I cook Bacon in a convection oven at 425 degrees on Aluminum Foil lined sheet trays. Wright's Thick Cut Bacon takes around 18 minutes and I save the fat drippings to make Baconnaise. (Mayonnaise made with Bacon Fat) Throwing the foil away is the only cleanup!

mike243 · 02-17-2020, 05:45 AM

When using a cutting board only let the very tip of your knife touch it, your knife will pull thru meats and vegetables with ease and stays sharp. It is taking me a little bit of training to remember to not set the blade down flat

LordRiffenstein · 02-17-2020, 06:11 AM

Quote:

Originally Posted by Stlsportster

On parchment paper. Makes cleaning up easy.

No no nooooooooooooooooo, that's blasphemy!!!
Never in the oven and def don't use parchment paper.

The 2nd best thing about bacon is bacon grease!!! It has so many different uses.

Robert · 02-17-2020, 07:10 AM

Quote:

Originally Posted by Bacchus2b

I cook Bacon in a convection oven at 425 degrees on Aluminum Foil lined sheet trays. Wright's Thick Cut Bacon takes around 18 minutes and I save the fat drippings to make Baconnaise. (Mayonnaise made with Bacon Fat) Throwing the foil away is the only cleanup!

I might need that recipe if you care to share it.

Thanks,

Robert

Mike in Roseville · 02-17-2020, 07:48 AM

Quote:

Originally Posted by Swine Spectator

I assume that everyone already knows to cook your bacon on sheet pans in the oven @ 350° - 375°.

Probably the easiest way to cook it. Line the pans with foil for easy cleanup.

Swine Spectator · 02-17-2020, 07:55 AM

Quote:

Originally Posted by SmokinAussie

^^^ I'd like to see you try that with eggs!

CHALLENGE ACCEPTED!

02-15-2020, 09:12 AM	#16
Swine Spectator is One Chatty Farker Join Date: 06-04-12 Location: NOVA via NOLA Name/Nickname : David	I assume that everyone already knows to cook your bacon on sheet pans in the oven @ 350° - 375°. __________________ Shirley 24" x 60", 26" OTG, 22" WSM, (Former pits: Klose 20" x 48", New Braunfel's El Dorado) - "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado - "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash Certified IMBAS MOINK Baller!

02-15-2020, 10:32 AM	#17
1MoreFord Babbling Farker Join Date: 03-14-05 Location: Central Arkansas Name/Nickname : Joe	Oats. Everyone knows they should eat more but oats sure do get boring and can even be disgusting if you use the wrong oats or overcook them. Alton Brown's recipe: Use regular rolled oats or quick/fast cook steel cut oats, AKA Irish oats. I normally use McCann's steel cut oats. NO instant or quick/fast cook rolled oats. Regular steel cut take forever. Substitute buttermilk for 1/2 of the liquid. Cook per directions but don't overcook or you'll wind up with the building products mom cooked or the stuff you get with the instant variety. That's the basics for better oats. This morning I added a knob of butter, a splash of vanilla, some cinnamon, and some raisins for a truly deluxe version. __________________ Joe Falcon MK V gaseous grill w/Grill Grates, OK Joe Longhorn w/ vertical - now gone, Char Griller Akorn, Camp Chef PG24SG, Weber 22" OTG w/SNS components

02-15-2020, 05:14 PM	#18
TuscaloosaQ Babbling Farker Join Date: 07-11-11 Location: Tuscaloosa Alabama	What a great thread David.... i'll have to think about some tricks I have been taught over the years and post later.... Again great thread!!!!! __________________ TuscaloosaQ Check out our website at ShirleyFabrication.com Like our Facebook Page Facebook.com/ShirleyFabrication

02-16-2020, 02:46 PM	#19
Swine Spectator is One Chatty Farker Join Date: 06-04-12 Location: NOVA via NOLA Name/Nickname : David	For those of you that fish along the Gulf and Atlantic Coasts - Get a stainless steel carpet knife to make the cuts along the dorsal fins and around the gills of Redfish, Drum, and Sheepshead. __________________ Shirley 24" x 60", 26" OTG, 22" WSM, (Former pits: Klose 20" x 48", New Braunfel's El Dorado) - "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado - "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash Certified IMBAS MOINK Baller!

02-16-2020, 06:15 PM	#20
Swine Spectator is One Chatty Farker Join Date: 06-04-12 Location: NOVA via NOLA Name/Nickname : David	Need to cut tomatoes (or grapes)? Try this: Line them up: Set a plate on top: Gently rest your hand on top and slice from the side: Ta-da! __________________ Shirley 24" x 60", 26" OTG, 22" WSM, (Former pits: Klose 20" x 48", New Braunfel's El Dorado) - "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado - "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash Certified IMBAS MOINK Baller!

02-16-2020, 06:32 PM	#21
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	^^^ I'd like to see you try that with eggs! __________________ A butterflies wings. About to bring down everything...

02-16-2020, 08:26 PM	#24
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	I second the parchment paper on sheet pans and pizza pans. The pans often times are still perfectly clean at the end of the cook. Toss the paper, put pan back in cabinet, all done. If you buy a bulk size roll of parchment, it is much cheaper than foil. I've also found the the cooked food rarely sticks to parchment, but food almost always sticks to foil. __________________ 22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)

02-17-2020, 05:45 AM	#26
mike243 is One Chatty Farker Join Date: 09-13-16 Location: above knoxville Tn Name/Nickname : Mike	When using a cutting board only let the very tip of your knife touch it, your knife will pull thru meats and vegetables with ease and stays sharp. It is taking me a little bit of training to remember to not set the blade down flat __________________ WeberPerformer,SpiritE310,Q1000,36"BlackstoneGriddle Masterbuilt electric smoker,PB AustinLX