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Dreadwinter wrote: Anybody here a fan of Pork Steak? I discovered that a well seasoned pork steak really hits the spot when cooked on a grill. Considering using a few to make some Pork Tacos or Enchiladas. Any tips?
Make sure you get them cut thick or they can be dry when grilled, leave any fat on them. I prefer pulled pork from a butt for tacos and enchiladas myself. Having said that, citrus based marinaded pork steaks should taste good for that purpose.
Every time a terrorist dies a Paratrooper gets his wings.
Dreadwinter wrote: Anybody here a fan of Pork Steak? I discovered that a well seasoned pork steak really hits the spot when cooked on a grill. Considering using a few to make some Pork Tacos or Enchiladas. Any tips?
I make a lot of grilled pork 'shoulder steak' sandwiches. Because its a fatty cut it is very cheap (£1ish per steak) and it takes grilling extremely well. Seasoning and a bit of garlic salt are all that is required.
Dreadwinter wrote: Anybody here a fan of Pork Steak? I discovered that a well seasoned pork steak really hits the spot when cooked on a grill. Considering using a few to make some Pork Tacos or Enchiladas. Any tips?
For pork tacos, I'd use a slow cooker so that it's tender enough for you to pull the pork into small pieces with two forks. You can google pork taco recipes.
I've recently heard the term "pork steak". Sounds like a fancy pork chop, but whatever.
I grill pork chops all of the time. I prefer a dry rub to a marinade.
Put the butt or roast on at Zero Dark Thirty in the morning (or before you go to bed the night before you want it) and let it smoke at about 225 until the internal temp is about 190ish. May take a bit longer than the slow cooker but OOOH WEEEE it is good.
If it finishes before you are ready to chow down wrap in heavy foil and put it in a cooler to keep it warm. I have an old styrofoam cooler I got from Omaha Steaks (folks got me some for Christmas several years ago) that I use specifically for when I'm smoking stuff and may have to hold it a bit before serving.
This message was edited 1 time. Last update was at 2017/03/03 19:59:43
Every time a terrorist dies a Paratrooper gets his wings.
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Spoiler:
Books I swear-by (or at?): Tools / Toys of the trade: Silicone dipped TIG welding gloves: clean up well and you never feel the heat or burn your wrists in the oven.
Easy to clean, easy to use, cuts most things and almost safe for the kids.
If I could have only one knife this would be it: Zwilling Five Star.
OXO Large Silicone Flexible Turner
Essential Items for cooking: Large non-stick coated frying pan with large corner radiuses (for flipping well) and thick heat diffusing plate to prevent spot-burning on gas stoves.
A "simple" pan like above.
Pressure cooker, this one I like because it is safe with a relief valve and has been pretty much indestructible (for me).
Slow Cooker: I am a bit undecided on a "good one" I think I have not had a good one yet.
Weak plastic for handle lids and flaky heating controls are a concern.
I am an advocate for the thick ceramic pot for heat distribution.
If I was to get a new one it would be the above: Cornell Slow Cooker: CSC-D35C (3 Liter).
Favorite Ingredients On-hand: How to make meat taste meatier?, this is a start.
Not all salts are created equal, Kosher salt just dissolves faster and with a finer structure to it, it can get into the food better during cooking.
Herbs grow fast and fit well in pots on the kitchen window and taste best fresh.
Basil, chives, parsley and mint.
I cook with wine, where appropriate.
Not all of it finds it's way in the food.
Do not get suckered into "cooking wine" just get the good stuff.
Wolf Blass Green Label Shiraz is a favorite all-rounder for red sauces or to go in a marinade.
Alsace Willm Gewurztraminer for white is sweeter than most, and works great in reductions like say for a French onion soup.
Yeah, I write too much... but good topic!!!
Maybe I can find my 4-5 variants of spaghetti sauce that I actually managed to write down.
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I do pulled pork in my crock pot too.. just cuz that's all I got in my little condo. Moving this summer and our house is gonna have quite the dedicated bbq area out back, so I'm hoping to get into smoking stuff soon. I wanna make my own bacon, just cuz!
I have neither (pressure/slow cooker) but I trust other articles from seriouseats that worked for me and this would convince me to get a pressure cooker instead of a slow cooker.
My favorite poor guy/deployment recipe came from a cook I was in afghanistan with. He used to take the scavenged MREs and use the left over bits to make a "stew".
Modern version.
1-2 cans ravioli
1/2-1 can cheeze wiz or velveeta
pinch of salt
hot dogs or weenies from a can
tobasco cause
stir it up, heat it up, enjoy.
other than that, I cook everything on a griddle. I can literally feed my family consistently from the griddle and one pan. Im a griddle artist.
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Slow Cookers are ace for anyone living on their own. Because you can set most to 'keep warm', you can fill it up on a Sunday, and have your dinner ready to go throughout the week.
But today? Today I fancy making my own Burgers.
Seen a couple of recipes online, but always open to suggestions
Automatically Appended Next Post: Have also ordered a new deep fryer.
Because then very best chips are how my Granny used to do them - Oven Chips deep fried. Oh yes. Crispy outside, fluffy inside, absolutely ideal for a chip butty!
This message was edited 1 time. Last update was at 2017/03/05 11:44:58
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For burgers the bacon wrapped stuffed burgers I showed earlier in the thread would be my suggestion.
Take a ball of ground beef (about 85% lean) about 1/3 a pound. Use a beer can (or similar) to push down onto the ball and make it into a bowl. Wrap a slice of bacon around it. Stuff the bowl with what ever. I typically use 2-3 types of shredded cheese and some mushrooms, but also sometimes diced jalapeño/chili/bacon bits. I have seen all kinds of stuff used.
I put them on the smoker at about 300-350 for about 45 minutes. I suspect you could bake them in the oven if you don't have a grill or smoker.
You can see them on the net by looking up 'beer can burgers'.
This message was edited 1 time. Last update was at 2017/03/05 12:13:57
Every time a terrorist dies a Paratrooper gets his wings.
Mix and match. Never know what’s going to come off the grill, and some are “spicy” Not that the jalapenio burgers were that hot, and paired well with the cheddar. First time I did it I only made one out of the dozen. After a number of people said they hoped they got it, I made more the next time.
Last summer I made double bacon stuffed cheeseburgers. Bacon/cheddar stuffed burgers, with strips of bacon and a slice on top. When I told my son what was for dinner, he asked what made then double bacon burgers. I replied without missing a beat in my best 40k Iron Warrior voice “Bacon without, Bacon Within!”
He didn’t get the reference/joke, but I thought it was hilarious, if mildly heretical.
This message was edited 1 time. Last update was at 2017/03/05 14:39:55
So far, I've got a Steamer (ok, rubbish at rice), George Formby Grill (god send) griddle iron for my cooker (can't do without), Waffle Iron (because the ladies, electric scales (essential), a conventional slow cooker (everyone should), and coming soon a deep fryer (because chippychips!).
Yet on the BBC website, I've just learned of 'Instant Pot'. Sounded like some cheapo Pot Noodle knock-off, isn't. Seems instead it's a sort of new tangled gadgety clever Pressure Cooker.
Can anyone shed any light on these, and whether they live up to the buzz? (Despite asking on here, I'm dubious about 'social media successes)
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My mom got one for Christmas. It seems to just be a pressure cooker. Do you want to slow cook something that would normally take hours? You can do it in a fraction of that. But a lot of the suggestions and recipes could be done easier in normal cookware. Her thought was that it had some uses, but would not have bought it for herself.
And how much space do you have for kitchen toys? Do you want to dedicate some for a large pot you might just use a few times a year?
Perhaps it's not for me then. Although I'm out the house most of the day for most of the week, the Slow Cooker gets loaded up on a Sunday, or the Monday morning with prep having been done on the Sunday before - so speed isn't really of the essence for me. Can just bung a timer plug on it and I'm Golden.
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Just fried up chicken tenders for dinner. Perfect recipe:
Flour the tenders
Milk and egg wash mix
Italian breadcrumbs
Deep fry for about ten mins til a nice dark brown at 355
Always turns out delicious! Dip in honey mustard or BBQ sauce.
Reality is a nice place to visit, but I'd hate to live there.
Manchu wrote:I'm a Catholic. We eat our God.
Due to work, I can usually only ship any sales or trades out on Saturday morning. Please trade/purchase with this in mind.
I love my a good savoury pie - and even a Fray Bentos will do in a pinch.
If there's a choice, Steak and Kidney for me pretty much every time. It's delicious. And in the style of the Imperium, anyone wot disagrees is a Heretic. Or in the style of Tyrion Lannister - anyone not eating a Steak and Kidney pie is disrespecting our Queen!
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Dreadwinter wrote: Anybody here a fan of Pork Steak? I discovered that a well seasoned pork steak really hits the spot when cooked on a grill. Considering using a few to make some Pork Tacos or Enchiladas. Any tips?
For pork tacos, I'd use a slow cooker so that it's tender enough for you to pull the pork into small pieces with two forks. You can google pork taco recipes.
I've recently heard the term "pork steak". Sounds like a fancy pork chop, but whatever.
I grill pork chops all of the time. I prefer a dry rub to a marinade.
Pork steaks are pretty great. Not really a fancy pork chop, but I'm not 100% sure what the differences are. I do know they are seriously underrated.
I will try a citrus based marinade. Definitely going to leave them to soak it in overnight and try to cook them tomorrow. The downside is I do not have a grill at the new place, so a slow cooker is going to have to do for now.
Mad Doc Grotsnik wrote: Fish!
Got a decent fishmongers in town, so let's hear your fish recipes.
I had this tonight and its great, although it is quite strongly flavoured so people who don't like fish probably won't like it.
Mackerel fillets marinaded for at least an hour in:
3 parts soy sauce
1 part sake
teaspoon (ish) sugar
crushed garlic clove
finely diced ginger (1cm cube ish)
Grilled for 5 minutes skin side down until its cooked and then turn it over to crisp the skin (about a minute).
Eat with plain rice.
Costs about £1.50 per person.
If you want some really nice fish though try and get some John Dory (its much easier to get on the south coast) and simply saute it in butter with a dash of lemon.
I just picked up two point cut briskets cheap, i've never successfully cooked one tbh. Either turns out too dry or moist with not enough flavor. Maybe this time i'll actually try..instead of wingin it. Debating on using my slow cooker, or putting it on a cast iron pan in the stove. I can't say I love cooking, but I sure do like to eat good food.
I didn't know you could cook a brisket on anything but a smoker...
Put a decent rub on it over night. Low and slow (maybe 225) with some Hickory and Apple wood chunks. When internal temp is 190, pull it off and wrap in foil for about 30 minutes to allow the juices to redistribute. Slice and enjoy!
Every time a terrorist dies a Paratrooper gets his wings.
For a normal brisket (not corned beef) I braise it. Toss some beef stock, carrots, onions and potatoes into a sturdy pan. Maybe a splash of red wine. Lay the meat in there and slap the lit on. Cook it on the low end for a while. I’d have to look up the recipe for specifics.
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