Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Community > General Chit Chat > favorite dish to cook?

Reply
 
LinkBack Thread Tools
Old 02-02-2006, 06:22 PM   #1
DeRoux's Broux
Feedback Score: 0 reviews
 
DeRoux's Broux's Avatar
Recipes 
 
Join Date: Nov 2004
Location: Beaumont, Texas
Posts: 2,966
Liked 6 Times on 4 Posts
Likes Given: 8

Default favorite dish to cook?

most of us homebrewers also dig sling'n grub in the kitchen, right?

so what's your favorite recipe/thing to cook, and please share the recipe w/ the rest of us!!!!

__________________

Cheers!
DeRoux's Broux

DeRoux's Broux is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2006, 06:27 PM   #2
Baron von BeeGee
Beer Bully
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Baron von BeeGee's Avatar
Recipes 
 
Join Date: Jul 2005
Location: Barony of Fuquay-Varina, NC
Posts: 5,419
Liked 10 Times on 10 Posts

Default

I love grilling pork and beef loins. In either case, I chop up thyme, sage and rosemary which I mix up with stoneground mustard and olive oil and then rub on the loin. Slap it on the grill (charcoal, naturally,sometimes with smoking chips) till it's done!

I also make a lot of pasta, and perhaps 1/3 of the time do homemade pasta with the ol' pasta machine.

__________________
Baron von BeeGee is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2006, 06:30 PM   #3
DeRoux's Broux
Feedback Score: 0 reviews
 
DeRoux's Broux's Avatar
Recipes 
 
Join Date: Nov 2004
Location: Beaumont, Texas
Posts: 2,966
Liked 6 Times on 4 Posts
Likes Given: 8

Default

hard to beat grilled tenderloin like that. good call!

__________________

Cheers!
DeRoux's Broux

DeRoux's Broux is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2006, 06:32 PM   #4
Baron von BeeGee
Beer Bully
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Baron von BeeGee's Avatar
Recipes 
 
Join Date: Jul 2005
Location: Barony of Fuquay-Varina, NC
Posts: 5,419
Liked 10 Times on 10 Posts

Default

So are you gonna go next, or what??

__________________
Baron von BeeGee is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2006, 06:34 PM   #5
Dude
Will work for beer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Dude's Avatar
Recipes 
 
Join Date: Jan 2005
Location: Knob Noster, Missouri
Posts: 8,843
Liked 36 Times on 26 Posts
Likes Given: 5

Default

My speciality is ribs.

I slow cook them on the grill for about 3 hours--no sauce.
All I do is make a dry rub with cumin, dry mustard, dried lemon peel, chili powder, garlic salt, cilantro, thyme, and cracked pepper. Rub it all over them and 3 hours later--they pretty much fall off the bone.

I'm also getting pretty good at an Irish Stew.

__________________
On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark
Primary: Lake Walk Pale Ale
Secondary: Summit IPA
Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat
Planning:
Gone But Not Forgotten:

www.IronOrrBrewery.com
Dude is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2006, 06:41 PM   #6
Baron von BeeGee
Beer Bully
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Baron von BeeGee's Avatar
Recipes 
 
Join Date: Jul 2005
Location: Barony of Fuquay-Varina, NC
Posts: 5,419
Liked 10 Times on 10 Posts

Default

I love ribs, though I've never gotten very good at the dry rub variety. I usually cook mine in the oven for a couple of hours and then finish them up on the grill with espresso bbq sauce. I'm only about 50/50 getting them fallin' off the bone tender

__________________
Baron von BeeGee is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2006, 06:42 PM   #7
DeRoux's Broux
Feedback Score: 0 reviews
 
DeRoux's Broux's Avatar
Recipes 
 
Join Date: Nov 2004
Location: Beaumont, Texas
Posts: 2,966
Liked 6 Times on 4 Posts
Likes Given: 8

Default

Quote:
Originally Posted by BeeGee
So are you gonna go next, or what??
uh, guess i need to hu?

i have 3 regulars.
1. homemade pizzaw/ home dough that proofs 24 hrs, and homemade marinara, fresh mozz and basil
2. green chili chicken nachos - shredded jalapeno-honey chicken, with a home made verdi sauce that you make a small roux for, fresh tomatillas, jalapeno's, cilantro, garlic, onions, chicken stock, and a butt-load of jack cheese and tortilla chips.
3. crawfish or shrimp etouffe, with garlic bread and big ol' green salad w/ olive oil, garlic and balsamic dressing

but, anything italian i love too cook. last night i did homemade sauce, penne, ciabatta bread, olive salad, and wine/garlic steamed mussels. kicked ass!!!!
__________________

Cheers!
DeRoux's Broux

DeRoux's Broux is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2006, 06:44 PM   #8
Walker
I use secondaries. :p
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Walker's Avatar
Recipes 
 
Join Date: Sep 2005
Location: Cary, NC
Posts: 11,235
Liked 72 Times on 64 Posts
Likes Given: 11

Default

My specialties include: chili, ribs, and tri-tip for evening fare.

The tri-tip is usually cooked with a homemade spice rub that is heavy on black and green pepper corns, garlic, dried onion, and sometimes a pinch of cumin. It's cooked on the grill to a medium/medium-rare state, and then thinly slices against the grain of the meat.

The ribs are nothing special... i just use any-old BBQ sauce that sounds good, but I cook them by using a little of the same rub I use for the tri-tip, and a light coating of sauce. This is wrapped in plastic wrap to seal it, then wrapped in foil to protect the plastic wrap, and slow cooked for as long as I can stand it. The meat usually falls off the bone.

I refuse to give out my chili recipe.

But the thing most often requested of me is in the breakfast department; biscuits and sausage gravy. The biscuits are made from scratch with flour, butter-flavored shortening, and buttermilk, and the gravy is made from scratch using a basic rue and a 50% water/50% whole milk mixture. Nothing special is added to the gravy.. just salt, coarsely crushed black and red pepper corns, 1 lb of browned country sausage, and (occasionally) a pinch or two of corn starch if I need to thicken it more.

Sorry for not being more specific on the biscut recipe. I don't actually have a recipe... i just kind of mix things together until it 'looks right'.

edit: most of the magic in the biscuits is in preparation. Roll that dough out and fold it over. Do this over and over and over so that you have lots of thin layers in the thing. They get REALLY flakey this way. The othe thing is to smear the top with melted butter for the last 1 or 2 minutes of baking... that makes the tops golden brown.

-walker

__________________
Ground Fault Brewing Co.

Last edited by Walker; 02-02-2006 at 06:48 PM.
Walker is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2006, 06:46 PM   #9
DeRoux's Broux
Feedback Score: 0 reviews
 
DeRoux's Broux's Avatar
Recipes 
 
Join Date: Nov 2004
Location: Beaumont, Texas
Posts: 2,966
Liked 6 Times on 4 Posts
Likes Given: 8

Default

the main thing for ribs is low and slow. i dry rub mine and put them in a oven bag over-night in the fridge. take em the next day when i start the fire goin'. once my smoker gets to 220-240, i slap em on and let 'em ride for 7-10 hours. i do a beer mop about once an hour, and ooohh-wee! they get those chewy burnt ends on 'em that are spicy and smokey.....damn i'm hungry now! did a brisket a few weekends ago that was good too. i do all dry rubs for my ribs, beef, and boston butt.

__________________

Cheers!
DeRoux's Broux

DeRoux's Broux is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2006, 06:46 PM   #10
Brewiz
Feedback Score: 0 reviews
 
Brewiz's Avatar
Recipes 
 
Join Date: May 2005
Location: Stockbridge, Ga
Posts: 964
Liked 3 Times on 2 Posts

Default

Fire up the smoker and load it up, usually a couple of chickens, beef brisket and either a pork butt or ribs. And lots of beer to drink.....

__________________
Do you ever see a motorcycle in front of Therapist's Office???
Insert Name Here Brew Club
Brewiz is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Dish soap! craigers Beginners Beer Brewing Forum 9 06-07-2009 06:29 PM
Dish washer pumps? BoulderBayBrewing Equipment/Sanitation 8 05-19-2009 04:04 PM
Dish Network HD! Homercidal General Chit Chat 16 12-02-2008 05:19 PM
Match this dish Kai Cooking & Pairing 7 10-08-2008 07:45 PM
dish soap taste? tyson1 General Techniques 10 08-12-2008 06:57 PM