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Topic: CFB 51 Cookbook, equipment discussion, techniques
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FearlessF · « **Reply #406 on:** April 23, 2020, 08:29:15 PM »

Memphis Mop BBQ Sauce
Makes about 3 cups of sauce

2 cups ketchup, such as Simply Heinz
1/2 cup prepared yellow mustard
1/2 cup packed light brown sugar
1/2 cup water
1/4 cup cider vinegar
3 tablespoons Worcestershire sauce
1 tablespoon onion powder
1 tablespoon chili powder
1 1/2 teaspoons freshly ground black pepper
2 teaspoons granulated garlic
1/2 teaspoon celery salt
1/2 teaspoon salt
1 tablespoon natural hickory liquid smoke

In a medium-sized saucepan, combine all the ingredients except the liquid smoke. Bring it to a gentle boil over medium heat, stirring to dissolve the sugar. Lower the heat to low and simmer until it’s slightly thickened, 20 to 25 minutes, stirring occasionally.

With a whisk, blend in the liquid smoke until it’s incorporated.

Let the sauce cool, transfer it to a jar and store it in the refrigerator for up to a month.

https://www.sandiegouniontribune.com/lifestyle/food-and-cooking/story/2020-04-21/bbq-sauce-judged-best-in-the-world

MaximumSam · « **Reply #407 on:** April 24, 2020, 07:35:27 AM »

https://shesimmers.com/2011/11/pad-thai-recipe-part-five-making-pad.html

That's where I started with my pad thai. I had to change a few things - I couldn't find any banana blossoms or chinese chives. I swapped in regular green onions and cilantro. Also couldn't find any bean sprouts, swapped in some other sprouts I found. Also couldn't find any palm sugar, just used brown sugar instead. Overall a fun recipe and I'm wondering how to transfer it to the grill.

betarhoalphadelta · « **Reply #408 on:** April 24, 2020, 09:19:41 AM »

Quote from: MaximumSam on April 24, 2020, 07:35:27 AM

https://shesimmers.com/2011/11/pad-thai-recipe-part-five-making-pad.html

That's where I started with my pad thai. I had to change a few things - I couldn't find any banana blossoms or chinese chives. I swapped in regular green onions and cilantro. Also couldn't find any bean sprouts, swapped in some other sprouts I found. Also couldn't find any palm sugar, just used brown sugar instead. Overall a fun recipe and I'm wondering how to transfer it to the grill.

What, no pics?

But good stuff. I know pad thai is very labor-intensive.

MaximumSam · « **Reply #409 on:** April 24, 2020, 11:01:28 AM »

Quote from: bwarbiany on April 24, 2020, 09:19:41 AM

What, no pics?

But good stuff. I know pad thai is very labor-intensive.

Heh well it wasn't super pretty but it tasted good. I didn't think it was that labor intensive - the most work was just making the tamarind paste. It was basically letting the block of tamarind sit in water for half an hour, then squeezing (and squeezing) the stuff until you had a paste. I first used my hands, but that seemed inefficient. My wife moved my strainer and I couldn't find it, resulting in much cursing while covered in tamarind. I ended up using a gravy separator with holes on the top to strain it out. Other than that nothing too difficult work wise. Cooking it requires some skill because you need to use some decently high heat but you are also moving around the noodles and cooking shrimp and eggs (among other things). I didn't burn anything, which is always a win.

I ended up ordering that lady's grill cookbook. I'm thinking about getting some sort of cast iron griddle I can use on the grill. It could work for pad thai, which I like, or hibachi style food, which my wife loves.

847badgerfan · « **Reply #410 on:** April 24, 2020, 12:09:34 PM »

Quote from: MaximumSam on April 24, 2020, 11:01:28 AM

Heh well it wasn't super pretty but it tasted good. I didn't think it was that labor intensive - the most work was just making the tamarind paste. It was basically letting the block of tamarind sit in water for half an hour, then squeezing (and squeezing) the stuff until you had a paste. I first used my hands, but that seemed inefficient. My wife moved my strainer and I couldn't find it, resulting in much cursing while covered in tamarind. I ended up using a gravy separator with holes on the top to strain it out. Other than that nothing too difficult work wise. Cooking it requires some skill because you need to use some decently high heat but you are also moving around the noodles and cooking shrimp and eggs (among other things). I didn't burn anything, which is always a win.

I ended up ordering that lady's grill cookbook. I'm thinking about getting some sort of cast iron griddle I can use on the grill. It could work for pad thai, which I like, or hibachi style food, which my wife loves.

I recommend basic Lodge cookware. I do my seafood, steaks and burgers on the grill, in cast iron. Keeps the mess outside and out of the kitchen. I've got one pan for seafood and the other for meat. They are like $15 at Wal-Mart or wherever.

MaximumSam · « **Reply #411 on:** April 24, 2020, 12:59:47 PM »

Quote from: 847badgerfan on April 24, 2020, 12:09:34 PM

I recommend basic Lodge cookware. I do my seafood, steaks and burgers on the grill, in cast iron. Keeps the mess outside and out of the kitchen. I've got one pan for seafood and the other for meat. They are like $15 at Wal-Mart or wherever.

Do you use a griddle? I use my Lodge cast iron skillet all the time. They sell some cast iron griddles, and also a carbon steel griddle. I don't think I own any carbon steel.

847badgerfan · « **Reply #412 on:** April 24, 2020, 01:20:05 PM »

I got rid of my Lodge griddle. It was a pain in the ass to clean.

847badgerfan · « **Reply #413 on:** April 24, 2020, 01:24:03 PM »

Wait.. are you talking a flat griddle, or the griddle with the grill marks?

I do have a flat griddle that I use at the harbor. It works fantastic. It was the grill pan that was a pain.

MaximumSam · « **Reply #414 on:** April 24, 2020, 01:40:02 PM »

Quote from: 847badgerfan on April 24, 2020, 01:24:03 PM

Wait.. are you talking a flat griddle, or the griddle with the grill marks?

I do have a flat griddle that I use at the harbor. It works fantastic. It was the grill pan that was a pain.

A flat griddle.

847badgerfan · « **Reply #415 on:** April 24, 2020, 01:46:41 PM »

Yeah, get one. I picked up the 10x20 through this site, from Amazon. I think it was $45.00.

betarhoalphadelta · « **Reply #416 on:** April 24, 2020, 02:30:59 PM »

I've got the Lodge double-sided one with a flat griddle and a ridged grill griddle. I rarely use it. I ended up buying an electric griddle because it's much easier to use/clean when I want a griddle.

I do really like Lodge products though. I've got two Lodge cast iron skillets, and I actually am awaiting delivery of a 7.5qt Lodge enameled cast iron dutch oven.

The only carbon steel I have are my wok and my badass 270 mm gyuto knife...

utee94 · « **Reply #417 on:** April 25, 2020, 08:45:26 AM »

I have a huge Le Creuset knockoff enameled Dutch oven that I've used for almost 20 years. Probably a 9-quart though I don't know for sure. That's what I use for chili and all stews that require long low even heat.

And a couple of Lodge cast iron skillets, one for the house and one for the RV.

And I, too have one of those two-sided Lodge cast iron griddles. But I really only use the flat side, if I want "grill marks" chances are I'm using an actual grill.

Oh, and I just got a new, large cast iron camping dutch oven. We were supposed to use it camping over Spring Break,I had plans for a peach cobbler, but then they closed all the parks, so...

utee94 · « **Reply #418 on:** April 25, 2020, 08:51:32 AM »

Anyway, I made the BBQ enchiladas last night, with some leftover pork spare ribs that I smoked last week. Dried chiles this time were ancho, pasilla, New Mexican red, and chile de arbol. The gravy turned out so good, but still not as great as the one I made with smoked duck fat. I need to smoke some more duck just to get the fat.

And today I'm smoking a 13-lb brisket. That's a little larger than I like, but it's all they had at the store, which was pretty picked over when I bought it. Since it's larger, I'll smoke at 285 instead of my usual 225, it should be ready by 6 or so. Fire is started now, just waiting for the pit to come up to temp and then we'll be on our way.

Happy Corona Saturday!

MaximumSam · « **Reply #419 on:** April 25, 2020, 09:40:03 AM »

Made some for breakfast and snapped a pic

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Topic: CFB 51 Cookbook, equipment discussion, techniques

FearlessF

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MaximumSam

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betarhoalphadelta

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847badgerfan

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MaximumSam

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847badgerfan

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847badgerfan

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MaximumSam

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847badgerfan

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betarhoalphadelta

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utee94

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utee94

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MaximumSam

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