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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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Old 02-11-2020, 08:07 PM   #1
Swine Spectator
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Default Tips, Tricks, and Cooking Hacks...

Ok Brethren,

I have been thinking about starting this for a while. How about a thread to share those little things you do that makes your life easier? Those tips, tricks, shortcuts, and general hacks that make other folks say, "Damn, I should have thought of that!"

All tips welcome...
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Old 02-11-2020, 08:15 PM   #2
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I'll start. I like to foil my sheet pans for easy clean-up.

Start with a clean pan



Lay a sheet of foil over the top



Take a second pan and press down as a mold. Roll the sides tight.



Remove the pan

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Old 02-11-2020, 08:20 PM   #3
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When I fill Zip-Lock bags, I roll the top over twice to keep the 'zipper' clean.
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Old 02-12-2020, 02:57 AM   #4
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After running brisket juice through the fat separator I pour the juice in ice cube trays and freeze them. Add a cube to chopped brisket before vac packing, use a cube in chili or anywhere you would use beef broth, lots of uses.
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Old 02-12-2020, 03:32 AM   #5
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What's a fat separater?

Like the idea of using the second pan to form the airfoil,easy .
Why didn't I think of that
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Old 02-12-2020, 03:32 AM   #6
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Double up
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Old 02-12-2020, 06:35 AM   #7
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Quote:
Originally Posted by Titch View Post
What's a fat separater?

Like the idea of using the second pan to form the airfoil,easy .
Why didn't I think of that
One type is a pitcher that has the inlet for the spout at the bottom, so all the grease that floats to the top just stays there. Very handy.


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Old 02-12-2020, 07:51 AM   #8
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When buying onions and green and red peppers, we always buy an extra. Then chop up and put in a ziplock bag and freeze. We then use when making hash browns. We call it our hash brown mix.
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Old 02-12-2020, 08:59 PM   #9
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- I sometimes save bacon grease coated paper towels to light my charcoal chimney.

- When cooking seafood dishes, I substitute anchovies for salt.

- I add bay leaves to the pot when I make rice.

- I learned how to bake rice in foil pans when I need large batches. (A 2 1/2" deep half pan holds 5 cups of rice. Pour 10 cups of boiling water over stir gently. Cover with foil and bake for 20 min at 350°.)
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- "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash
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Old 02-12-2020, 09:50 PM   #10
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I'm probably about to blow your mind... even Cowgirl and the other Louisiana Brethren.

Are you ready????


When making Roux - make extra and save it in a palette. I start with 9 cups flour and 9 cups fat. A cupcake pan is about 6 oz, which fills a 12 cupcake pan just right:

Make a blonde roux for your seafood dishes:


Then a medium roux for your chicken and sausage:


Now get dark for chicken and andouille & extra dark for duck and game:


Now freeze the pan and remove the "cupcakes" and save them in ziplocks for later.
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(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
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Old 02-12-2020, 10:18 PM   #11
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Quote:
Originally Posted by frankenfab View Post
One type is a pitcher that has the inlet for the spout at the bottom, so all the grease that floats to the top just stays there. Very handy.


That looks like it's got a fat... Well we are in Woodpile right?
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Old 02-12-2020, 10:23 PM   #12
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So, never seen pics of this much on the Brethren, but when I'm adding some smoke to a lump charcoal grill (Weber Performer), I just put pruned fruit tree sticks directly on the grill over the lump and close the lid. You get nice smoke before you run a reverse sear... indeed the sticks just turn to charcoal and then you burn them up later for the sear.

No need for a separate smoke box etc. Just bung it on.
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Old 02-13-2020, 05:55 PM   #13
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I use a whisk to mash avocados into guacamole. A little and it's chunky, a little more and it's smooth. Quick and easy.
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Old 02-13-2020, 06:03 PM   #14
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Garlic in the microwave for a few seconds makes it easy to peel.
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Old 02-13-2020, 07:21 PM   #15
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When you're taking off a brisket and closing down the smoker, put as many bulbs of Garlic as you can manage into the smoker till the next day. Then you basically have cold smoked garlic without any effort at all.
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