La Nouvelle Cuisine Thread

[RVR II]

I cooked bacon in my Foreman Grill last night for the first time and it worked great, so much nicer than using a griddle, no fat splattering all over, it cooked exactly the same as on the griddle, nice and crispy.  Then put some burgers in the grill and had tomato, bacon, swiss cheese burgers.  Tasty!

I don't suppose you have a video of said tasty bacon cheeseburgers..

[MartyS (Gromit)]

I cooked bacon in my Foreman Grill last night for the first time and it worked great, so much nicer than using a griddle, no fat splattering all over, it cooked exactly the same as on the griddle, nice and crispy.  Then put some burgers in the grill and had tomato, bacon, swiss cheese burgers.  Tasty!

I don't suppose you have a video of said tasty bacon cheeseburgers..

Nope, I should have taken a picture but I was hungry and just thinking about eating them. 

[RVR II]

That's understandable

[Cyrusso]

I cooked red beans and rice for the very first time yesterday. Not to suck my own dick or anything, but it turned out fucking delicious.

So after soaking the beans and cooking them, I took some andouille sausage and cut it up pretty thin and cooked it for a while and got it a little bit brown on both sides. After a while I added a little white wine to deglaze the bottom of the pot. I then added some green peppers and celery that I chopped up pretty finely. After all that was cooked up pretty well I added some chicken stock and a tiny bit of garlic powder and lemon pepper. I used very little though because sometimes less is more,

Then I threw in the red beans and mash them pretty well. After a while it got pretty thick and I knew it was done. I put that on top of some white rice and it was outstanding! I'm proud of myself for actually making something that tastes at least half as good as what I would get from Popeyes chicken.

[The Lurker]

[ihavemyreasons]

Work has been shit lately for a whole number of reasons. Very happy I have a 3 day weekend. Have always liked smoked cheeses but most of what I've been able to find in stores lately is smoked "cheese food product" with fake smoke flavoring added. Not good and just taste chemically and fake.Bought a smoker tube about a month ago that allows me to cold smoke cheese myself.  2nd batch of home smoked cheese will be done aging tomorrow - white cheddar, mozzarella,  and swiss (home cold smoked cheese needs to be wrapped and allowed to mellow for about a week in the fridge) . Whole chicken and pork shoulder were both cheap at the grocery store, so will be smoking a whole chicken and pork shoulder tomorrow. Marinating both overnight and using wood ground from cherry wood from rum barrels for the smoke.

[RVR II]

[ihavemyreasons]

Grilled burgera tonight and made the best homemade onion rings ever. Low carb onion rings, but by no means healthy. Sliced a couple of onions into half inch wide rings, tossed a pound of bacon in Swerve brown sugar substitire and cayenne pepper, wrapped rings in bacon, cooked in oven at 400 for 35 minutes, then under broiler for 2 minutes a side. Served with a side of ranch.

[ihavemyreasons]

Wanted steak for dinner. Holy hell those Russian hackers drove up the price of beef. Ribeyes and New York strip are going for $20 or more a pound here. Never had flat iron steaks before but they were $10 a pound so picked up a couple over the similarly priced sirloin. Very tender and went well with the grilled multi colored carrots and onions. Will definitely look for flat iron steaks again.
Tomorrow cheap ribs on a stick (pork chops that a local grocery store scores, sticks sticks in and sells as "ribs on a stick") and whatever vegetables I pick up to grill at the farmers market tomorrow morning.

[MartyS (Gromit)]

Bacon cooked inside on the Foreman Grill.
Angus Bubba Burgers cooked on the grill outside.
Tomato slices.
Amoroso's Kaiser Rolls.

Yummy Yum Yum.

[Pak-Man]

Wingstop has announced "Thighstop" which is a completely virtual, doordash-only affair where they apply their various flavorings to chicken thighs. I've experimented with that but always find that buffalo sauce looses something when it's applied to meatier parts of the chicken. Wonder if they found a way to pull it off. It's probably a response to the big wing shortage that's going on.

[ihavemyreasons]

Boneless chicken thighs are one of my favorites things to grill. Bone in always end up too greasy.
Favorite way to make homemade wings is to smoke them for an hour, toss in buffalo sauce (Dollar Tree sells a good wing sauce), and then grill them for 4 minutes a side.
Never tried Wing Stop, but we do have one here.
Might try my chicken wing method on bone in chicken thighs this weekend- maybe up the tome on the smoker a bit- because smoker helps takes away some of the grease.

[ihavemyreasons]

Chicken thighs and drum sticks on sale for 99 cents a pound. Bought 3 pounds of each. Forecast calls for rain all weekend so did the smoking part of my receipe tonight. Hoping for a long enough pause in the rain around dinner tomorrow night to be able to toss them with sauce and finish them on the grill. If not, I'll broil them.

[ihavemyreasons]

Propped the cover of my barrel grill up and got charcoil started in the rain to finish the chicken wings and drumsticks I started on the smoker last night. Turned out good, but not chicken wing good.

[ihavemyreasons]

Have only smoked 2 beef briskets- first one turned out great, second not good. Kind of wanted to give it a try again this weekend, but only somewhat affordable hunk of beef was a chuck roast so going to that a try on the smoker tommorow. Is rather small though so bought a small pork shoulder to smoke at the same time. Much harder to screw up pork than beef and pork is still cheap in comparison