Audioholics Cook Book...What's your favorite recipe?

[furrycute]

That Kitchenaid grinder attachment is $50 on amazon. Amazong is selling a standalone Panasonic grinder for $99. For $50 more, is it worthwhile to get a standalone grinder?

 

[jaxvon]

Buying a cow!? How in the world do you slaughter that cow? I would hate to slaughter it in my backyard!

$3/lb is quite a bargain.

We have it slaughtered and butchered by a shop local to the farmer that he deals with. All we have to do is say yes when the farmer calls in the fall, wait a few weeks, then go pick up our beef....all packaged and cut to our specs...in the deep freeze and ready for the pair of mega-freezers at home.

And Mr. Mule, while I haven't encountered the joy of a Chuck-Eye, I do agree on the cooking. There is no better way than an old-school Weber Charcoal barbeque. The other charcoals grills may try, but they can never match the flavor and cooking ability of a weber. Just like all-clad (as mentioned in the cookware thread), Weber is super expensive, but you pay for perfection.

And while I'm at it, I'd might as well add a recipe.




Super-Awesome Barbeque Beef

1 Big, flat roast (brisket is best, should be prime, about 1.5-2" thick)
1 9x13x2 glass baking dish

Take said roast and thaw it completely. Place in baking dish. Once thawed, rub your roast (no dirty jokes, please...) with your favorite blend of herbs and spices. Need ideas? These work well. I'm not sure on amounts, but use enough to cover the roast on all surfaces evenly.

Garlic Powder
Fresh minced garlic if you have it
Rosemary (dried)
Montreal Steak Seasoning (or Canadian Steak seasoning if you're buying the "bargain" type)

Make sure that prior to rubbing, you make small inscisions in the meat to let the flavors soak in. Once you've rubbed your roast, shake on some soy sauce and Russian Dressing (Wishbone makes this stuff, it's great). You don't need a ton, just so that you get a good amount on both sides of the meat and enough to get a little in the bottom of the dish. Don't discard the blood/meat juice. This adds to the liquid and flavor. Let the roast marinate in the fridge for about 1.5 hours on each side, more if your desire.

Barbeque the roast. Charcoal in a Weber is best. Cook it until rare. Even if you don't like your roast to go MOOOOOOOOO at you, this is fine. It gets better....

Take the baking dish that you had the mind to wash out whilst you were barbequing and place your big, mooing roast back into it. Cover it in your favorite barbeque sauce. I personally recommend SWEET BABY RAY's with a touch of cider vinegar and soy sauce to thin it out a bit. Keep going with the 'que sauce until your roast is covered and there's about a quarter to half an inch above the sauce in the pan. Cover the dish in aluminum foil. It should NOT need vents.

Now, bake your roast in the dish for about 5 hours in the oven at 225-250 degrees (Farenheight of course...we're Yankees and we like our archaic measurement system). When it's done, the meat should fall apart. Now, while I'm not one for mega-well done steaks, a roast cooked in this fashion will be hard to stay away from.

Enjoy!

And Mule, just because it's Winter doesn't mean you can't barbeque. We barbeque all winter long, no matter what the weather. You just have to clean the foot of snow off the barbeque when you wanna eat right

 

[Tomorrow]

We have it slaughtered and butchered by a shop local to the farmer that he deals with. All we have to do is say yes when the farmer calls in the fall, wait a few weeks, then go pick up our beef....all packaged and cut to our specs...in the deep freeze and ready for the pair of mega-freezers at home.

And Mr. Mule, while I haven't encountered the joy of a Chuck-Eye, I do agree on the cooking. There is no better way than an old-school Weber Charcoal barbeque. The other charcoals grills may try, but they can never match the flavor and cooking ability of a weber. Just like all-clad (as mentioned in the cookware thread), Weber is super expensive, but you pay for perfection.

And while I'm at it, I'd might as well add a recipe.




Super-Awesome Barbeque Beef

1 Big, flat roast (brisket is best, should be prime, about 1.5-2" thick)
1 9x13x2 glass baking dish

Take said roast and thaw it completely. Place in baking dish. Once thawed, rub your roast (no dirty jokes, please...) with your favorite blend of herbs and spices. Need ideas? These work well. I'm not sure on amounts, but use enough to cover the roast on all surfaces evenly.

Garlic Powder
Fresh minced garlic if you have it
Rosemary (dried)
Montreal Steak Seasoning (or Canadian Steak seasoning if you're buying the "bargain" type)

Make sure that prior to rubbing, you make small inscisions in the meat to let the flavors soak in. Once you've rubbed your roast, shake on some soy sauce and Russian Dressing (Wishbone makes this stuff, it's great). You don't need a ton, just so that you get a good amount on both sides of the meat and enough to get a little in the bottom of the dish. Don't discard the blood/meat juice. This adds to the liquid and flavor. Let the roast marinate in the fridge for about 1.5 hours on each side, more if your desire.

Barbeque the roast. Charcoal in a Weber is best. Cook it until rare. Even if you don't like your roast to go MOOOOOOOOO at you, this is fine. It get's better....

Take the baking dish that you had the mind to wash out whilst you were barbequing and place your big, mooing roast back into it. Cover it in your favorite barbeque sauce. I personally recommend SWEET BABY RAY's with a touch of cider vinegar and soy sauce to thin it out a bit. Keep going with the 'que sauce until your roast is covered and there's about a quarter to half an inch above the sauce in the pan. Cover the dish in aluminum foil. It should NOT need vents.

Now, bake your roast in the dish for about 5 hours in the oven at 225-250 degrees (Farenheight of course...we're Yankees and we like our archaic measurement system). When it's done, the meat should fall apart. Now, while I'm not one for mega-well done steaks, a roast cooked in this fashion will be hard to stay away from.

Enjoy!

And Mule, just because it's Winter doesn't mean you can't barbeque. We barbeque all winter long, no matter what the weather. You just have to clean the foot of snow off the barbeque when you wanna eat right

Oh, YUM!

Jax....try, one time to see if you like it with your mix of spicing, drizzling crumbled gorganzolla cheese on top of the roast just before serving. It adds a rich and hearty touch. In fact, it's pretty good on any cut o' beef.

Argh...I'm getting hungry again....

 

[Tomorrow]

That Kitchenaid grinder attachment is $50 on amazon. Amazong is selling a standalone Panasonic grinder for $99. For $50 more, is it worthwhile to get a standalone grinder?

We like the 'Professional' model (max wattage) KitchenAid cuz it does litterally everything a food processor will do...and more...and do it with power to spare. The attachments work great. I think we were able to get rid of about 6 appliances when we got our mixer with full allotment of attachments. I like having a do-it-all unit rather than various machines cluttering up my cabinets. (It is a grinder, blender, slicer, chopper, mixer, juicer, whipper, grater, dough stretcher, pasta maker, etc. etc.) It does everything except play 5.1 Dolby Digital.

 

[jaxvon]

It does everything except play 5.1 Dolby Digital.

But it DOES play DTS 6.1 ES

 

[Sheep]

I got one!

Its called "beer dogs"

You might not be able to do this, as its very technical, and requires exacting tactics....(YEAH RIGHT!)

We did this at partys all the time.... with supervision......

Basically, you grab a pack of decent quality hot dogs, if there is such a thing, then, you get a EXTREMELY high quality beer (canadian obviously ).

This only works on a BBQ (I will add a pic of mine, but just so you have an idea..."stainless" ).

Once the dogs have started and heated up a bit, you cut slits in them across, not length wise. You then pour the beer into the slits, and on the dog.

Once cooked, serve with desired topings and enjoy!

I ONLY eat hot dogs like this.

SheepStar

 

[mustang_steve]

sounds similar to "beer brats".

I'll have to try this somtime, but with a bottle of Yeungling or Spaten.

 

[furrycute]

Costco is selling a Kitchenaid professional model, 475 watts, for $249. That's more power than the other Kitchenaid models sold elsewhere.

 

[Tomorrow]

Costco is selling a Kitchenaid professional model, 475 watts, for $249. That's more power than the other Kitchenaid models sold elsewhere.

That's a GREAT price!! Anyone who ever wanted or needed one of these....they'll never be cheaper.

 

[furrycute]

But the thing is, I have never seen that particular model sold elsewhere. Perhaps KitchenAid makes a unique model just for Costco?

 

[ironlung]

Kitchenaid = good

I also can't recommend the Kitchenaid stand mixer enough. Quite a time saver and makes my results better. The Kitchenaid stand mixer was worth every penny. I also have a Kitchenaid blender and just like the mixer it has power to spare and works great.

 

[ironlung]

Grilled Cheese no child would touch

What you need:

1 loaf sourdough bread (preferably a long loaf not the round one)

2-3 cups fontina cheese finely shredded

alot of butter 1/2 stick per 2 cups cheese

several cloves of fresh garlic I use 3-4 large cloves (minced)

thinly sliced ham or turkey

olive oil


Frist mix the butter, cheese, and garlic in a food processor to make a big wad. Make 1/2 inch slices of the sourdough and spread the inside of both sides of the sandwitch. Put in a slice or two of the ham turkey or both. Put alot of oil in a hot pan and fry both sides until golden and the cheese is all melted. If you really want to get fancy you could fry parmesan onto the outside of the sandwitch to get a nice crust.

 

[jaxvon]

Another take on the grilled cheese thing...

-Your favorite bread (something hearty works best)
-Fresh Basil leaves (probably around 10, enough for about 1 layer with some overlap)
-Fresh Mozzerella
-Tomatoes (if desired)

Fry in olive oil until bread is golden brown (if using dark bread, the burned level of toast)

 

[furrycute]

I use my toaster oven to make "grilled" cheese sandwiches, more like cheese melt. Not as tasty, but I can't imagine all that oil and butter is good for you...

 

[ironlung]

I never claimed they were good for you. They just taste real good.

 

[sts9fan]

I went to this great morrocan place and had this stew. I could not find the recipe anywhere so I winged it. Here is my result. Try it you will like it!!

“Moroccan” Chicken/Lamb stew with Couscous

1.5-2lb of boneless skinless chicken thighs or boneless lamb cut smallish
1 teaspoon cinnamon
1 teaspoon termuric
1 teaspoon garam masala
salt and pepper
~2-3 cups chicken broth
1 cup rough chopped walnuts
1 cup rasins
1 sweet potato diced
1 onion diced
1 tablespoon fresh minced ginger
~1 cup of tomato sauce (no more)
olive oil

In a stew pot sauté the onion with a little salt until soft. Add meat and mix in the cinnamon, ginger, garam masala
and turmeric. Sauté for a bit to get the juices flowing. Add in the sweet potatoes and tomato sauce. Then add just enough broth to cover everything. Bring to a boil and set to simmer. The sweet potatoes are going to be mashed up to form the gravy so I use a strong spoon to mash them to the side of the pot. Let simmer for a good hour. Add raisins and walnuts and serve over couscous.

Couscous

1 box plain couscous (near east is what I use)
1 carrot
½ onion
1 celery stalk
1 small can garbanzo beans

Dice the onion
Julianne the carrot and celery

Prepare the couscous per the box but with chicken stock in place of water. Place all the veggies in the stock while bringing it to a boil. Mix in couscous. Serve in 5 min

 

[Sheep]

We won a lean meal grilling machine (the boxer's cooker, can't remember his name)

Its GREAT for toasting sanny's and anything with bread. Highly recommend.

Here's some pics of the BBQ. It will pin the temp gauge at 600 F in 5 minutes.

SheepStar

 

[brian32672]

(the boxer's cooker, can't remember his name)

Are you talking about George Foreman????

 

[mulester7]

....Sheep, that grill looks great, and is your nickname Sheep among your friends?....I want a gas grill for most of the time, but my Weber charcoalers will always have a spot on the patio for when I want charcoal taste for me or a small crowd....somebody said something about Weber being expensive....one of my 22 inch models is a year old, and has the gray plastic handle on the lid that will probably last 30 years....my other 22 inch model is about 14 years old, and the wood handle is mostly rotted off sitting in the weather, but the metal framework of the handle is fine with a rag working the top, and I sometimes use the second one when grilling for a small crowd....anyhow, the new one would have cost me about 80 bucks at Wal-Mart in the Spring with no deals....in the fall, I have seen them for 25 dollars moving them out for winter stock at Home Depot....it's up to you....stretch 25 dollars over 14 years and going strong.....you want the model that sweeps the ashes out of the bottom half, period, we're done with that part....I'm tempted to post about charcoaling with a 22 inch Weber the full gambit of what I've learned......one thing you can do is work local parks for charcoal around cookers at pavilions....I go twice a year....halfway through Summer, and again in late September to a local park that has probably 40 pavillions and 60 cookers....I have gone home, with as much as 40 pounds of charcoal....the cookers are terrible at the park I go to....thick metal, on a metal pole, with the floor of the cooker part, having no coal grid, giving no chance to get vital airflow under the coals, you know the type....but, those cookers at my park sure do make for me to be able to charcoal free at home, haha....yeah, carry some Wal-Mart plastic bags to a park with cookers and investigate....even wet charcoal from being rained on dries out just fine back at your house on a scrap sheet of thin plywood with the charcoal spread out....I just might post about my Webers....anybody in radio-land interested?....I'm on hold anyway waiting on the amp coming....I have not a clue what my path is until I hear that amp push my main's regiment.....and with that, I take my leave, dear colleagues, and say, good night, sleep tight, YA' BUNCHA' TIN-EARED, NEANDERTHAL, BIRD-BRAINS!!!......

.....(you must admit, that particular name assignment has a certain ring "quite" out of what we would call the everyday)....(woulds't thou say?).....(what say thou?)........(huh?).......

 

[mulester7]

Are you talking about George Foreman????

.....Brian, get one of those George Foreman grills that the top opens and the cooker is at an angle to drain grease....sprinkle Mrs. Dash seasoning on naked chicken legs, place a row of legs across the high bottom of the cooker with the big ends of the legs short of the bottom, and close the lid which cooks also....you need to try this....check them about every three minutes....push on the top to spread the meat of the legs a bit flatter at first....three or four times during the cooking, stand the easy-flattened legs up and mash them from that direction also, to then cook three or six minutes....REAL good eating with that Mrs. Dash....tastes rotissery, how do you spell rotissery?..........