Something Delicious

ruffryder · 02-22-2013, 02:40 PM

Quote:

Originally Posted by Sun

Hola Delicious people!

Whats cooking? I have missed you all.

Feels like I have been away forever.

Started a new job 2 weeks ago and have seen way too much of a
kitchen lately. So I am looking forward to reading about what yall have been up to.

Hey Sun! Hope your new job is going great!

What's everyone making this weekend?

Tonight we are making meatball grinders on hoagie buns with melted mozzarella on top! Can't wait to taste them!

Sun · 02-22-2013, 09:22 PM

Quote:

Originally Posted by ruffryder

Hey Sun! Hope your new job is going great!

What's everyone making this weekend?

Tonight we are making meatball grinders on hoagie buns with melted mozzarella on top! Can't wait to taste them!

Hey ruff! Can I come over and have some?

I am not cooking at home this weekend I cook all day long at work and am burned, cut, bruised and otherwise beaten up. New routine, new kitchen, new everything and they require that we wear cut gloves. Shoot me.

Lots of heavy grill work, marinades, spice rubs, lots of heat, which I like. Give me a hot fire any day. There is something so primal and intense for me about fire. I crave it. I want it around me all the time.

Been doing a really simple but good marinade for grilled shrimp and flank steak. Easy, to a quart and a 1/2 of Oil, add roughly, 2 cups of chopped parsley, 12 garlic cloves, 1/2 cup rosemary, 1/4 cup fresh thyme, 1/4 cup Kosher or sea salt, 1/4 cup fresh ground black pepper. Fresh herbs only. Use blender or immersion blender, and blend for 2 mins. Toss shrimp in marinade and let sit for one hour. Then grill.

Flank steak, coat in marinade and let sit for one hour minimum or overnight. Grill. Charcoal grilling is my first choice, add some soaked wood (apple, mesquite, oak) for flavor. Get creative. Make it your own as I always say!

TheMerryFairy · 02-22-2013, 11:25 PM

Quote:

Originally Posted by Sun

Hey ruff! Can I come over and have some?

I am not cooking at home this weekend I cook all day long at work and am burned, cut, bruised and otherwise beaten up. New routine, new kitchen, new everything and they require that we wear cut gloves. Shoot me.

Lots of heavy grill work, marinades, spice rubs, lots of heat, which I like. Give me a hot fire any day. There is something so primal and intense for me about fire. I crave it. I want it around me all the time.

Been doing a really simple but good marinade for grilled shrimp and flank steak. Easy, to a quart and a 1/2 of Oil, add roughly, 2 cups of chopped parsley, 12 garlic cloves, 1/2 cup rosemary, 1/4 cup fresh thyme, 1/4 cup Kosher or sea salt, 1/4 cup fresh ground black pepper. Fresh herbs only. Use blender or immersion blender, and blend for 2 mins. Toss shrimp in marinade and let sit for one hour. Then grill.

Flank steak, coat in marinade and let sit for one hour minimum or overnight. Grill. Charcoal grilling is my first choice, add some soaked wood (apple, mesquite, oak) for flavor. Get creative. Make it your own as I always say!

I feel the same way about fire, I start to feel that craving under my skin and I need to break out the grill or maybe dance around the flames in a non harmful way LOL

Sun · 02-25-2013, 04:24 PM

Hola Delicious peeps!

I checked out a new bbq place yesterday. It was good but did not blow me away. After all this is not Texas or Memphis.

So this got me wondering, what makes great bbq?

What do you all think?

Also what are some of your favorites for side dishes?

TheMerryFairy · 02-25-2013, 05:49 PM

Quote:

Originally Posted by Sun

Hola Delicious peeps!

I checked out a new bbq place yesterday. It was good but did not blow me away. After all this is not Texas or Memphis.

So this got me wondering, what makes great bbq?

What do you all think?

Also what are some of your favorites for side dishes?

For me it's all about the tenderness of the food and the flavor. I really like being able to TASTE the char enough to add texture. I need a sweet and spicy sauce and it has to be added hot off the grill.

The side dishes really depend on what I'm having for the main dish. I love salads of any kind, potato dishes and lots of veggies. For me, simple is better for that kind of soul food.

Sun · 02-25-2013, 06:02 PM

For me the amount of smoke, the kind of wood used and the spice ribs play a huge role in the results of the bbq.

TheMerryFairy · 02-25-2013, 06:14 PM

Quote:

Originally Posted by Sun

For me the amount of smoke, the kind of wood used and the spice ribs play a huge role in the results of the bbq.

I would agree that all of those things are a huge factor to my enjoyment. I can take my grilling very seriously but at this point with all of this cold weather and snow, I would be happy to have even an average bbq meal LOL

Gemme · 02-26-2013, 05:46 PM

Quote:

Originally Posted by Sun

So this got me wondering, what makes great bbq?

What do you all think?

Also what are some of your favorites for side dishes?

For me, it's tenderness of the meat and rich flavor. I like tangy but not super acidic and I like smoky flavor with a hint of sweetness too.

I like a lot in my bbq and I often don't find it all, but I can get two out of the three (tangy/smoky/sweet) pretty easily.

Favorite sides include: mustard potato salad, baked beans, deviled eggs, veggies and salads. Don't forget the rolls! I love yeast rolls and the 'chef hat' rolls best.

TheMerryFairy · 02-26-2013, 06:08 PM

Quote:

Originally Posted by Gemme

For me, it's tenderness of the meat and rich flavor. I like tangy but not super acidic and I like smoky flavor with a hint of sweetness too.

I like a lot in my bbq and I often don't find it all, but I can get two out of the three (tangy/smoky/sweet) pretty easily.

Favorite sides include: mustard potato salad, baked beans, deviled eggs, veggies and salads. Don't forget the rolls! I love yeast rolls and the 'chef hat' rolls best.

Those sound great! I am so hungry now, it needs to get a bit warmer so I can fire up that grill again.

ahk · 03-01-2013, 10:43 AM

Quote:

Originally Posted by Sun

Hola Delicious peeps!

I checked out a new bbq place yesterday. It was good but did not blow me away. After all this is not Texas or Memphis.

So this got me wondering, what makes great bbq?

What do you all think?

Also what are some of your favorites for side dishes?

I like BBQ --

I enjoy burnt ends
I enjoy brisket (I like to make my own, but I don't do the whole grill/smoking thing, I kind of cheat a bit) but it comes out good.
I also like sausages.

I like a sweet but spicy sauce normally --

The sides I like are: mac/cheese, baked beans, collards, green beans, potato salad, and rolls. Just like Gemme has mentioned below.

Quote:

Originally Posted by Gemme

Don't forget the rolls! I love yeast rolls and the 'chef hat' rolls best.

Sun · 03-02-2013, 11:31 PM

Hello Delicious people,

How is everyone doing? Happy Weekend

I have been putting in some long days grilling at work. The last few weeks have shown me how much I really love to grill. It is awesome when we can grill indoors, remember that grilling is not only for the outside. Just don't ever fire up charcoal inside. A gas grill is nice, a cast iron flat surface that is really hot is great for grilling too.

Yesterday I had a great reminder of how much work goes on behind the scenes to make a restaurant run. Usually my company is a well oiled machine but we had some things go wrong this week. Yesterday one of our two convection ovens broke down. As our Executive Chef and I stood there staring at the broken down machine that we use all day long from open to close all we could do was shrug and say "oh well", because we had no control over this and knew that we could change up our routine to make things work. There is so much work that goes into making a menu happen. Look at all of the various ingredients the next time that you are in a restaurant. Ask questions about where some of the items come from. For example we use oven roasted tomato's instead of sun dried tomato's and it is a lengthy process to make them. Who knew?

Anyway from broken down oven, to orders coming in wrong, to staff calling in sick, it has been a week that has challenged us and forced us to step up and work harder than before. I often say that if everyone could see how brutally hard this work is, it would not seem so glamorous. This thought crossed my mind today as I was standing in the dish room cleaning a huge bur mixer today.

The happy customers however, make the hard work worth it.

I think that it is time for a survey in here..it is fun to get to know about each other this way. On the other site, I used to do regular surveys in the Culinary Cabana. Some of the replies were hilarious.

02-25-2013, 04:24 PM	#4
Sun Senior Member How Do You Identify?: Trans Preferred Pronoun?: He, him, his Relationship Status: Single Join Date: Jun 2010 Location: N/A Posts: 1,775 My Photo Gallery Thanks: 4,557 Thanked 5,551 Times in 1,456 Posts Rep Power: 21474853	Hola Delicious peeps! I checked out a new bbq place yesterday. It was good but did not blow me away. After all this is not Texas or Memphis. So this got me wondering, what makes great bbq? What do you all think? Also what are some of your favorites for side dishes? __________________ “Lovers don't finally meet somewhere. They're in each other all along.” ― Rumi

02-25-2013, 06:02 PM	#6
Sun Senior Member How Do You Identify?: Trans Preferred Pronoun?: He, him, his Relationship Status: Single Join Date: Jun 2010 Location: N/A Posts: 1,775 My Photo Gallery Thanks: 4,557 Thanked 5,551 Times in 1,456 Posts Rep Power: 21474853	For me the amount of smoke, the kind of wood used and the spice ribs play a huge role in the results of the bbq. __________________ “Lovers don't finally meet somewhere. They're in each other all along.” ― Rumi

03-02-2013, 11:31 PM	#11
Sun Senior Member How Do You Identify?: Trans Preferred Pronoun?: He, him, his Relationship Status: Single Join Date: Jun 2010 Location: N/A Posts: 1,775 My Photo Gallery Thanks: 4,557 Thanked 5,551 Times in 1,456 Posts Rep Power: 21474853	Hello Delicious people, How is everyone doing? Happy Weekend I have been putting in some long days grilling at work. The last few weeks have shown me how much I really love to grill. It is awesome when we can grill indoors, remember that grilling is not only for the outside. Just don't ever fire up charcoal inside. A gas grill is nice, a cast iron flat surface that is really hot is great for grilling too. Yesterday I had a great reminder of how much work goes on behind the scenes to make a restaurant run. Usually my company is a well oiled machine but we had some things go wrong this week. Yesterday one of our two convection ovens broke down. As our Executive Chef and I stood there staring at the broken down machine that we use all day long from open to close all we could do was shrug and say "oh well", because we had no control over this and knew that we could change up our routine to make things work. There is so much work that goes into making a menu happen. Look at all of the various ingredients the next time that you are in a restaurant. Ask questions about where some of the items come from. For example we use oven roasted tomato's instead of sun dried tomato's and it is a lengthy process to make them. Who knew? Anyway from broken down oven, to orders coming in wrong, to staff calling in sick, it has been a week that has challenged us and forced us to step up and work harder than before. I often say that if everyone could see how brutally hard this work is, it would not seem so glamorous. This thought crossed my mind today as I was standing in the dish room cleaning a huge bur mixer today. The happy customers however, make the hard work worth it. I think that it is time for a survey in here..it is fun to get to know about each other this way. On the other site, I used to do regular surveys in the Culinary Cabana. Some of the replies were hilarious. __________________ “Lovers don't finally meet somewhere. They're in each other all along.” ― Rumi