Juana & SR's Grill (with Hype)
Re: Juana & SR's Grill (with Hype)
Nice that turned out awesome Hype. Today I will be making a duck, some crawfish, prawns, and we have had the brisket on since 9PM last night, so it should be a pretty good Easter.
Re: Juana & SR's Grill (with Hype)
I mean, I had made frozen hamburgers before, obviously... but never made them from scratch.Hype wrote:Over the years, you and others have shared a lot of strange things, but that may be the strangest thing I've ever read on these boards. Maybe stranger than Creep not eating vegetables.Larry B. wrote:I made hamburgers last night for the first time ever.
Obviously you've eaten hamburgers... maybe it's just very North American to make your own hamburgers? Like, even in a frying pan/oven?
Speaking of which, the best method I've found for hamburgers is to look for 100% ground chuck, with a fairly high fat content. If you can't get that, at least medium ground beef. Don't add anything to them, just form fairly loose, fairly thick patties. Try not to pack them too tightly. Kosher salt each side once they're on the the grill, or in a very hot frying pan. Pepper after they're cooked.
For next time, I will try to get ground beef with a higher fat content... the only thing I could buy had 7% fat, but it wasn't nearly as dry as I thought it'd be. I'll probably make a second batch next Friday with 10% fat and all my expertise. Will post some pictures if they turn out alright.
Re: Juana & SR's Grill (with Hype)
This is the burger video that changed my life:
Re: Juana & SR's Grill (with Hype)
Hype wrote:Serving the pastrami today (classic rye and mustard, with optional sauerkraut). Here are a couple of pics, since I think it turned out pretty well.
I didn't take photos of the process, but just imagine that hunk of meat in a dark brine in a fridge for a week, then in a Weber kettle for the better part of a day. Then in an oven for the rest of that day, wrapped in foil with half a beer to help it steam.
The rub is mostly black pepper and coriander.
Looks tasty. The bark on that thing is a work of art.
Re: Juana & SR's Grill (with Hype)
It was pretty tasty! Steaming it softened the bark more than I'd have liked, but I guess that's how pastrami is supposed to be.
I've got some ribs in the freezer that need smoking, but that's a much easier project.
I've got some ribs in the freezer that need smoking, but that's a much easier project.
Re: Juana & SR's Grill (with Hype)
Round one we ended up doing 4 sacks yesterday
Re: Juana & SR's Grill (with Hype)
That looks amazing, but I have to admit I've never eaten crawfish. It's on my bucket-list -- the list of things I would eat out of a bucket.
Re: Juana & SR's Grill (with Hype)
I love them this is literally my favorite time of year I try to it every couple weeks during the season. We also had about 20 lbs of prawns as well. It was a nice easter.Hype wrote:That looks amazing, but I have to admit I've never eaten crawfish. It's on my bucket-list -- the list of things I would eat out of a bucket.
Re: Juana & SR's Grill (with Hype)
Those look like decent size too, mostly big ones. Leftovers probably made a for a good etouffee or gumbo.Juana wrote:
Round one we ended up doing 4 sacks yesterday
Hey Juana you ever start that catfish or tilapia farm u mentioned?
Re: Juana & SR's Grill (with Hype)
Yeah we started it, we have tilapia out there right now trying to get another tank for cat fish. It's also basically turning into a horse rescue.
Re: Juana & SR's Grill (with Hype)
This looks fuckin amazing for a couple of reasons....first is obvious....the second is pastrami is too effin expensive; I am NOT cheap, but it almost a resentment to enjoy a sandwich ....Aight, the barks texture will congeal when it's chilled so that should have happened. But, then you need a slicer. Do you have one?....or did you use a really sharp knife and scrape? or just try for the surgical thin slice?Hype wrote:Serving the pastrami today (classic rye and mustard, with optional sauerkraut). Here are a couple of pics, since I think it turned out pretty well.
I didn't take photos of the process, but just imagine that hunk of meat in a dark brine in a fridge for a week, then in a Weber kettle for the better part of a day. Then in an oven for the rest of that day, wrapped in foil with half a beer to help it steam.
The rub is mostly black pepper and coriander.
For me:
Cold Pastrami: Rye, Swiss, White Trash Yellow Mustard (French's) , Pastrami
Hot Pastrami: Dirty Water Pastrami, French Roll, Dijon/Horseradish Blend
Re: Juana & SR's Grill (with Hype)
They're like oysters to me; I can eat them forever. Pair beautifully with ReislingJuana wrote:
Round one we ended up doing 4 sacks yesterday
Re: Juana & SR's Grill (with Hype)
High praise. Thanks. You''re right. That brisket cost me $28. We saw a brined (uncooked) pastrami HALF the size for $52. But if you figure say, $2 per 100g for sliced deli pastrami... this is 200x that. The sandwiches at the Carnegie Deli are $30!SR wrote:This looks fuckin amazing for a couple of reasons....first is obvious....the second is pastrami is too effin expensive; I am NOT cheap, but it almost a resentment to enjoy a sandwich ....Aight, the barks texture will congeal when it's chilled so that should have happened. But, then you need a slicer. Do you have one?....or did you use a really sharp knife and scrape? or just try for the surgical thin slice?
For me:
Cold Pastrami: Rye, Swiss, White Trash Yellow Mustard (French's) , Pastrami
Hot Pastrami: Dirty Water Pastrami, French Roll, Dijon/Horseradish Blend
I used a VERY sharp knife and cut it fairly thick when it was hot, thin/shaved when it was cold. I admit I could have used a slicer, but it was still good.
Re: Juana & SR's Grill (with Hype)
I've gotta try that.
Spring is here....end of May has my favorite fruit coming back....white nectarines, white peaches, berries, watermelon....I'm stoked. I really didn't get into the stews and braising this winter which is odd because by our standards we actually had a winter....lots of rainy days and some relative cold.
I'll do something interesting soon.
Spring is here....end of May has my favorite fruit coming back....white nectarines, white peaches, berries, watermelon....I'm stoked. I really didn't get into the stews and braising this winter which is odd because by our standards we actually had a winter....lots of rainy days and some relative cold.
I'll do something interesting soon.
Re: Juana & SR's Grill (with Hype)
I'm stoked about local asparagus. It's starting to come in now..
Re: Juana & SR's Grill (with Hype)
Yeah I will be doing another 4 sacks this Sunday since prices are dropping even more. They're down to $1.69 a lb where I get them from. Also I agree I can live on them and oysters and be perfectly content with that.SR wrote:They're like oysters to me; I can eat them forever. Pair beautifully with ReislingJuana wrote:
Round one we ended up doing 4 sacks yesterday
What sucks is so many people talk about how they love the mud bugs and then they eat like 10 total, I mean great more for me but still don't talk a big game when someone is planning on buying 4 sacks and not eat even a pound nor take any home with you.
Re: Juana & SR's Grill (with Hype)
I get small appetites but ya wtf wouldn't you take some to go?
Re: Juana & SR's Grill (with Hype)
Dude I don't even know its not like I do what some people do around here and charge a buy in and I usually get a keg and some bottles as well... fucking baffling.kv wrote:I get small appetites but ya wtf wouldn't you take some to go?
Re: Juana & SR's Grill (with Hype)
Got my hands on a side of Omi beef... pics to come
Re: Juana & SR's Grill (with Hype)
OK guys, need your help.
There's a nice weekend coming up, invited some friends, bought some wine and two chickens.
So, I'm going for the chicken on a beer can thing.
What's the best way to prepare it, what rub to use, what do I put inside the can, what side dish do I serve etc ....
Too many info on the internets so I thought I'd ask some experienced grillers ...
There's a nice weekend coming up, invited some friends, bought some wine and two chickens.
So, I'm going for the chicken on a beer can thing.
What's the best way to prepare it, what rub to use, what do I put inside the can, what side dish do I serve etc ....
Too many info on the internets so I thought I'd ask some experienced grillers ...
Re: Juana & SR's Grill (with Hype)
I would braise one and then if you're beer canning the other one it really depends on the beers you like (as we all have different tastes). As for rubs this is my go to for chicken:Mescal wrote:OK guys, need your help.
There's a nice weekend coming up, invited some friends, bought some wine and two chickens.
So, I'm going for the chicken on a beer can thing.
What's the best way to prepare it, what rub to use, what do I put inside the can, what side dish do I serve etc ....
Too many info on the internets so I thought I'd ask some experienced grillers ...
Salt
Pepper
A little lime juice (I'm weird like that)
Ground mustard
Ancho
Touch of cayenne
I don't have specific parts for you as I just throw shit around until it "looks good"
For braising a chicken I use Guinness on a bed of potatoes, simple but hits the spot with a similar rub but I sub in brown sugar for cayenne
Sides all depend on your crowd but some baked mac n cheese is usually a hit, I can't too crazy here since a lot of people like meat and potatoes
Re: Juana & SR's Grill (with Hype)
Thanks for the input.
Do you use wood chips, meaning, do you smoke chicken on a beercan?
Do you use wood chips, meaning, do you smoke chicken on a beercan?
Re: Juana & SR's Grill (with Hype)
What type of rig are you running? I ask because if its a coal grill I use both coal and chips I soak the chips about 4-5 hours before pull and dry them then get the coals to about 260 or so after they grey. On a gas grill you pick your temp but I would throw some oak or hickory in thereMescal wrote:Thanks for the input.
Do you use wood chips, meaning, do you smoke chicken on a beercan?