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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-30-2013, 09:21 PM
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#1 |
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somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Anybody up for some French food on the Webers?
I spent the summer of 1978 traveling around Europe with some friends. We were always on the lookout for good local food, that was cheap.
In Paris, we found this hole-in-the-wall place that had no formal menu. They had a chalkboard by the door that told you what they were cooking today. The price was excellent, and on that day, the meal was coq au vin. The meal was served family style. They put a big pot of food in front of us, and gave us all bowls. It was awesome. The first step is to brown some bacon in cast iron. How can it be bad if that is the first step? You are supposed to coat your skinless chicken legs and thighs in flour, and brown them in the bacon fat. But, I chose to coat the chicken in flour, and spray it with canola oil, and brown it on the Smokey Joe over hot coals. Once the bacon is done, and the chicken is browned, I put them both aside. I used the bacon fat to sauté my diced onions, sliced mushrooms, and minced garlic. When they were nicely browned, I added half a bottle of dry red wine, and deglazed the pot. Then I put the bacon back in, and added the browned chicken, and some chicken stock. I cut some fresh thyme from my garden, and tossed that on top. I let that braise for about forty minutes. Towards the end of the braise, I browned some pearl onions in butter on the coals left on the Smokey Joe. I took a picture of the butter melting in the pan, but forgot to take a farking picture of the golden brown pearl onions.  Oh, well. The final step was to add a Beurre Manie as a thickener. It is just a 50/50 mix of room temperature butter and flour. This is how it looks on a plate. Nothing fancy, just good food. I would like to dedicate this meal to my friend and neighbor, Lisa, the sweetest girl I've ever known. She was with us that summer, and ate that meal with us, and left us way to early due to cancer. I had a good meal and enjoyed a few good memories. It doesn't get any better than that. CD |
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06-30-2013, 09:25 PM
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#2 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Beautiful cook CD
To Lisa! Cancer sucks
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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06-30-2013, 09:27 PM
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#3 |
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Quintessential Chatty Farker
  Join Date: 12-17-10
Location: Pleasanton, Ca
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Really nice looking food. Thanks for sharing the food and the memory... :(
__________________
XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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06-30-2013, 10:04 PM
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#4 |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Je frapperais cela!
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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06-30-2013, 10:56 PM
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#7 |
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Babbling Farker
Join Date: 06-29-12
Location: Litchfield County, CT
Name/Nickname : Pete
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That's probably some of the realest food I've ever see done on a Weber...nice!
Here's to your friend, and F cancer.
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hopelessly, helplessly, happily addicted to a shipload of Webers |
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06-30-2013, 11:07 PM
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#8 |
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Full Fledged Farker
Join Date: 04-28-13
Location: Raleigh, NC
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Great cook! I'm planning to do some braising on the smoker in the near future. Food, memories, & friends go hand in hand....
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Vision Classic Kamado, Vision Classic Kamado Kub, Weber Summit Platinum D6, Lime Green Weber Performer, Weber OTG, & Lime Green Weber Smokey Joe |
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06-30-2013, 11:08 PM
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#9 | |
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somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Quote:
CD |
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06-30-2013, 11:31 PM
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#10 |
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Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Bravo votre poulet est magnifique. Merci pour les souvenirs.
meilleurs voeux pourvotre ami. Bravo your chicken is beautiful. Thank you for the memories. Best wishes for your friend! Jed
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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
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06-30-2013, 11:42 PM
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#11 |
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is one Smokin' Farker
Join Date: 10-30-11
Location: Dallas, TX
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For me, one of the best photo cooks I've ever seen. Super tribute.
Way to nail it, CD.
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Primo Kamado | Pitmaker Safe | Pitmaker Mobile | Klose Mobile "On Fire" limited edition Thermapen |
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07-01-2013, 12:01 AM
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#12 |
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somebody shut me the fark up.
 Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Awesome work mate, I love those type of dishes.
Cool on the memories
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky: |
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07-01-2013, 02:46 AM
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#14 |
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somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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That's front cover Saveur CD...
Bloody awesome! Bill
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A butterflies wings. About to bring down everything... |
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