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Topic: CFB 51 Cookbook, equipment discussion, techniques

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MaximumSam

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1890 on: February 14, 2026, 01:12:04 PM »
Kroger had wings buy 1 get 2. I seasoned with salt and MSG and fried them naked. Really great. May be the way I do wings from here on out. Easy and the oil doesn't get too messed up.
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1891 on: February 14, 2026, 01:35:23 PM »
love some crispy wings!

I checked the liquor cabinet - gotta get some bourbon
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1892 on: February 14, 2026, 08:50:28 PM »



Chipotle chile adobo sauce is killer 

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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1893 on: February 16, 2026, 05:41:22 PM »
Doing St. Louis ribs with the 3-2-1 now.

The 3 is about done (running out of smoke anyway) and the 2 will be done in the oven.

The 1 happens tomorrow on the grill.
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1894 on: February 16, 2026, 05:42:07 PM »
You can do the 1 in the oven, too.  They're not going to take on any more smoke flavor.

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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1895 on: February 16, 2026, 05:42:51 PM »
I know. I'm gonna go grill to get some char on them.
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1896 on: March 02, 2026, 10:19:51 AM »
We had our annual family enchilada-off last night. I made pecan-smoked chicken chipotle enchiladas topped with Monterrey jack and some Parmigiano Reggiano, they were killer. 

But I'd say this year my dad took first prize with stacked enchiladas made from smoked brisket and colby jack plus a little longhorn cheddar, topped with fried egg.  Those were off the charts.

My smoked duck enchiladas from a couple years back are still the gold standard though.

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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1897 on: March 02, 2026, 10:24:24 AM »
I'd happily taste all 3 versions

I made the Hog Island grilled oysters again while my daughter was home this weekend.

Over did it a bit with the Chipotle chile adobo sauce - she doesn't appreciate the heat like I do.
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1898 on: March 06, 2026, 08:43:41 PM »
Wife is out for dinner with her girlfriends (more to say in the "happy" thread), so when the chicken-allergic cat is away, the mice shall play...

Going to make this with the kids:

https://thewoksoflife.com/three-cup-chicken-san-bei-ji/

Along with rice and roasted broccoli.
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1899 on: March 07, 2026, 12:35:32 AM »
And the payoff. Not quite the color I would have liked, but delicious... 
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1900 on: March 07, 2026, 09:39:37 AM »
I'd skip the carbs, but I don't cook for kids much
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MarqHusker

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1901 on: March 24, 2026, 08:31:52 PM »
No after pics, but tonight I made probably the easiest fish dish to cook  of any, and in some respects the best tasting.

Halibut cheeks.  We caught these guys last summer while in Alaska.  So delicious.

I hit them in a hot non stick pan w very little oil for a couple minutes, flipped them,  took them off the heat and they finished w a knob of butter , minced garlic and squeeze of lemon.

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MarqHusker

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1902 on: March 27, 2026, 08:38:41 AM »
Wife away this week which has means I've been unencumbered for dinner. 

Grilled mt neighbor's elk steak.  Damn good.  Easy marinade and barely to medium rare.

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