Tips, Tricks, and Cooking Hacks...

[FishinMusician]

Saw a few things on here that I do in some form, that I'll comment on.

"Cutting with only the tip of the knife." - There aren't a lot of things you can do this with, but this is how I've evolved to cut up potatoes, with the knife at about a 75 degree angle from the board. Basically, I'll cut my peeled potato in half longways, then depending on the size I want vs. the size of the potato, cut it in half or thirds longways again. Then, with the knife at about 75 degrees, and angling just a bit AWAY from my holding hand, I press and drag the knife tip through the two/three rows of the halved potato. Goes rather quickly, and no potatoes sticking to your knife. The potato is left in its shape, so I lay my knife down at a flat angle (oxymoron?) beside it and push the cubed potato up onto the blade and move it to wherever I am keeping them while I cut the rest, and slide them off.

"Bacon on parchment/foil." - I've always done it on foil, but I will for sure try parchment. I also saw a comment about it not mattering if it's in the grease or on top of a cooking rack/cooling rack, since you "fry bacon in the grease anyway", and I'll have to slightly disagree (with foil, anyway). The texture is for sure different, even if barely, from having it elevated on a cookie rack to having flat it in the grease. Try it out if you haven't. I would say, though, that the biggest difference between the two methods is that with a rack: now you have to clean up a rack. :doh:

Great thread.

 

[HogGrog]

For cheese-sake, please fold the corners on sliced cheese before placing on burgers!

Keeps the grates clean and the cheeseburger is mo betta!

 

[frankenfab]

Corner folder here!

 

[Swine Spectator]

For cheese-sake, please fold the corners on sliced cheese before placing on burgers!

Keeps the grates clean and the cheeseburger is mo betta!

This is the content I'm looking for!

 

[charrederhead]

Cook rice in Chicken/Beef broth instead of water.

2c rice/1qt broth

 

[Swine Spectator]

This ^^^ but cook grits in shrimp stock to serve with Shrimp and Grits.

 

[1MoreFord]

When you pre-soak a pot of beans to cook. Don't throw out the soak water. Cook the beans with it. You've been throwing away flavor.

 

[1MoreFord]

Speaking of cooking rice. You can cook rice like pasta and it makes fluffy, separate rice.

Bring one quart of salted water to a boil and add one cup long grain rice. Stir once and only once or it will be sticky.

Bring back to a boil, partially cover, reduce heat to a low boil, and cook till done; about 10-12 minutes.

Pour thru a strainer/metal colander. Add about 1/2" or so of fresh water back to pot and bring to boil. Place colander w/rice on top of pot, partially cover, and steam rice for a few minutes. This will remove excess starch and give you separate grains. Don't worry if the rice splits at the ends. It's only cosmetic. Pour into serving dish and fluff.

Adjust rice quantity as needed and water in the above ratio.

It's traditional to add a couple of Bay Leaves to the water for Creole rice but I Hate the stuff. If you use it remove before straining.

 

[frankenfab]

You're not the only one that doesn't like bay leaves. I inherited a little potted Bay tree, and I let it die.

 

[fantomlord]

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.

you peel them first? also, how long do they keep once you smoke them?

 

[Swine Spectator]

I make large batches of brine (2 gal) an keep it in my beer fridge. That way it is ready and cold when I need it.

Get home from work, put chickens pieces/pork chops in a container and cover with brine while I light my kettle and start making sides. 30 minutes later, pat dry and cook.

 

[Kanco Connection]

Not my original idea--one of the Brethren (can't remember who) mentioned a few months ago:
Separating out the worthless chips and dust in lump charcoal by using crate boxes that have holes in them. Basically using them as big sifters. You end up with lump without the crap.

 

[Swine Spectator]

Not my original idea--one of the Brethren (can't remember who) mentioned a few months ago:
Separating out the worthless chips and dust in lump charcoal by using crate boxes that have holes in them. Basically using them as big sifters. You end up with lump without the crap.

I use chicken wire to separate big and small pieces of lump.

 

[tom b]

my lump sifter

 

[ebijack]

If you use those Rutland type fire starters. They can be tough to light in single digit's, high winds etc.
2 drops of rubbing alcohol on one edge. They light right now with a match.

 

[Nuco59]

I've had a ton of the cheapo butane long nose lighters to fire up my charcoal chimneys. Seemed like the slightest breeze would put it out before I could get paper to light- very frustrating.

I got one of the small refillable butane mini torches at Wally World 3 of 4 years ago. Snap the safety, pull the trigger and the 2" long flame flips the middle finger to even a strong wind. Love that thing.

 

[Swine Spectator]

Ok folks, bumping this thread with a new one:

There is a classic French Dish called "Pommes Anna". There is a special pan for it and it is fairly involved to make. I have adapted a simplified version in my cast iron. Here it is:

I use a mandolin to thinly slice potatoes into water:

Then I line a cast iron pan with buttered parchment and start laying out the potato slices:

I season and drizzle butter on every other layer:

Until the pan is full:

Then I top with parchment and weigh down with another pan:

(The pans are pre-warmed) Now bake at 350° for 1 1/2 hours.

After baking, invert the pan onto a cutting board:

Now slice and serve:

 

[Biloxidman]

One more useful tip...keep cotton balls in a jar of 90% isopropyl alcohol got starter cubes.

 

[tcaton]

One more useful tip...keep cotton balls in a jar of 90% isopropyl alcohol got starter cubes.

I've started doing this too - easy to make, and much cleaner burning vs the parafin (petroleum based) cubes that emit nasty black smoke when they don't get enough airflow.

 

[Blizzard]

Thanks for the idea for Pommes Anna. I’ve tried that dish several times, but it never works. I’ll give your ideas a try next time.