Originally Posted by Beyakusenn /img/forum/go_quote.gif
That sounds really tasty!
Managed to convince my friends I was totally not a one-protein ponyOf course the real reason is that I didn't have time to go get steaks, as decent quality beef isn't as easy to find over here. Not the steak parts anyway.
Of course I had them try my chicken before and it was a hit also:
Grilled Chicken
2 Chicken leg+thigh quarters, preferably large and fatty (just multiply this along with other ingredients proportionally)
Basting oil/marinade oil
2 cups palm oil
100g Annatto
50g chili flakes
4 cloves garlic, smashed and chopped
Marinade
100ml basting oil
100ml Kikkoman soy sauce
100ml sweet American BBQ sauce (ie what someone from NC would use on pork if he had to get it from a grocery, but I use Napa Jack's, Hunt's, or Lucille's)
25ml dark cane vinegar
Sriracha to taste
1sprig Rosemary
10 cloves garlic, smashed and chopped
Tortilla wraps
1/2cup red rice, cooked as per package instructions before grilling
4 tortillas (or more)
Kimchi (or picked papaya aka atchara, or sauerkraut)
Shredded mild cheddar
More of the BBQ sauce (if you won't eat them wrapped in tortilla feel free to use honey, molasses, orange juice concentrate, etc instead)
Basting oil
1. In a sauce/saute pan or wok, heat the palm oil over low heat.
2. Once the oil is around 75C (if you don't have a candy thermometer, you should be able to feel it's too hot to touch with your palm 3in away).
3. Take off the heat and drop in the annatto, chili flakes, and garlic. Stir gently and let cool, then set aside in a jar.
Marinade
4. Score the chicken thighs and leg with a very sharp knife (totally forgot to do this as in the pic), one deep slash through the skin on the thigh and one on the leg near the joint
5. Mix all ingredients in a ziploc and mix, place cold chicken inside. Massage the marinade around and onto the chicken, then place in the fridge at least three hours.
Grilling
6. Remove chicken from fridge and let the marinade drip off and pat dry, then season the skin with a little salt. Allow salt to draw out more moisture through the skin. Return the ziploc with marinade into the fridge.
7. Prepare the grill for indirect cooking; roughly 150C on the hot side with your choice of woodchips, with a sheet of quality tin foil over the direct heat half with some over the edges that can be sandwiched by the cover (this will direct heat and smoke more towards the chicken on indirect heat).
8. Shake off what you can of the salt, and pat the skin dry. Using two basting brushes, baste the flesh with some extra marinade and then season with salt and pepper. Then baste the skin with the basting oil and season with pepper.
9. Place chicken flesh side down on indirect heat, cover on. At ten minute intervals, brush oil on the skin. After the third baste, turn chicken skin side down to further crisp up the skin. Once crispy check the meat visible through the cut. If it's white, the chicken is ready.
10. Rest chicken under tin foil before skinning and shredding the meat.
Tortilla assembly
11. Place a loose line of kimchi on the tortilla (not a lot or pickled veggies will overpower everything else), then the red rice, then the chicken meat, a line of BBQ sauce over the chicken, then the cheese, then the skin.
12. Serve, fold/roll tortilla and enjoy.
Note: You can also roast the chicken in the oven, just replace the grill prep steps with an oven and a hot cast iron pan. Also add a few drops of liquid smoke into the basting oil.
Or you can have the grilled chicken like this, just mix the shredded chicken meat with hot BBQ sauce or Sriracha. Grill the tomato and avocado and toast the bread on the grill while the chicken rests.Dec 18, 2016 at 11:06 PM Post #3,663 of 3,876 
parbaked
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This was on sale...bone in rib roast:
So change of plan for dinner = rib roast, creamed spinach, mash potatoes and Yorkshire pudding:
Dec 19, 2016 at 1:47 AM Post #3,664 of 3,876 
FallenAngel
Headphoneus Supremus
English Muffin, goat cheese, calabrese salami - all toasted. Tomato and spinach on top.
Great brunch snacks.Dec 19, 2016 at 2:47 AM Post #3,665 of 3,876 ProtegeManiac
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My Dad bought a Macy's limited ed Lodge rust-resistant grill pan (larger than the regular series grill pan). Here's two of the four striploin steaks I cooked for them to christen this new cast iron pan.
Here are the first two cooking through in a skillet with butter, garlic, and herbs.
Our Thanksgiving Prime Rib
Here's the cross-section
Here's a tritip I cooked in a turbo broiler. Had to go up to medium since my Mom wanted some, plus leftovers are for sandwiches. Red jus is due to my paprika, pepper, and salt rub.
And while this is in a Korean restaurant, technically, I cooked it.
Dec 21, 2016 at 10:31 PM Post #3,666 of 3,876 FallenAngel
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Looking great but your temps are WAY OFF!
1 - looks perfect! Mid section is amazing and needs flash heaing on sides
2 - beautiful, but looks like it's going to medium, from mid-rare. It would be my perfect temp if you take it off now and rest it.
3 - I will spare you the orgasmic sounds that I make looking at this! It's just sexy!
4 - Don't even talk to me. My pants are off and I'm ready for action!
5 - That's well done. After what you've just done to me, how could you!? With how much blood is on the plate, you cooked it too long and sliced it before it had a chance to rest. You probably know this too. Not cool bro, not cool.
6 - Too much going on here. Slim sliced beef flashed on Korean grill pane... I'm not calling it.
You did some amazing things, but you messed up the tritip so badly, I doubt your skill!
Can you do some chicken? I'll get to my butcher next week and prepare something too.Dec 21, 2016 at 10:36 PM Post #3,667 of 3,876 FallenAngel
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Cajun spiced Catfish on spinach and Asian pear on tortilla crisps.
Dec 22, 2016 at 2:59 AM Post #3,668 of 3,876 ProtegeManiac
Headphoneus Supremus
Originally Posted by FallenAngel /img/forum/go_quote.gif
1 - looks perfect! Mid section is amazing and needs flash heaing on sides
I cut some of the fat off at the start and crisped them up in the skillet. Removed the fat pop corns and then did the cook through in the rendered fat with butter (I ate the pop fats while cooking the rest of the steaks). Halfway through I took the photo, then took two tongs to sear the sides a bit more. I did the first two steaks for my parents who don't like it bloody.
Quote:
Originally Posted by FallenAngel /img/forum/go_quote.gif
2 - beautiful, but looks like it's going to medium, from mid-rare. It would be my perfect temp if you take it off now and rest it.
They were very red (note these are wet aged, not dry aged, so it's usually more red than what you'd get in a steakhouse as dry aged gets rid of more moisture, which are mostly hemoglobin) on the inside when I cut into them. I cooked my parents' mediums first, transferred them into the fat-filled skillet for the cook through (as in the first pic), then seared two more steaks for myself and my brother and took the second photo.
The annoying bit though is I've finally figured out why, if I followed recipes on TV saying "blazing hot skillet, sear each side 4mins for medium rare" results in beef jerky when I'm in the Philippines: stoves in the US are effing weak. Back home I only sear at medium setting for 2mins each side, and if done on cast iron skillet and on room temp steaks (note that room temp over there is around 38C, but I have to blot the steaks due to humidity and condensation), I get a slightly crispy crust while the interior stays red. I thought it was just our old house, but when I came back for a vacation, surprise surprise, I seared burgers on medium for 4mins at max temp on the outdoor grill and it came out raw inside. So when I had to do the steaks indoors I did the preheat longer, and even gave the steaks a lot more time in the air when I turn them or when I put the next two in because the damn stove needs to get the heat back up first otherwise I won't get the crossmarks.
Quote:
Originally Posted by FallenAngel /img/forum/go_quote.gif
3 - I will spare you the orgasmic sounds that I make looking at this! It's just sexy!
4 - Don't even talk to me. My pants are off and I'm ready for action!
Not how I normally cook prime rib though. When it's for my friends I can sear it and slow cook it leaving a layer of grey meat between the crust and the very red meat barely thicker than 5sheets of paper. This one was for family, and the females had to go, "I don't want to see any blood in that!" so I modified my recipe to cook it through a little bit more. The cap was still tender anyway but the eye is still pink.
Quote:
Originally Posted by FallenAngel /img/forum/go_quote.gif
5 - That's well done. After what you've just done to me, how could you!? With how much blood is on the plate, you cooked it too long and sliced it before it had a chance to rest. You probably know this too. Not cool bro, not cool.
---
You did some amazing things, but you messed up the tritip so badly, I doubt your skill!
Well-done is only on the thinner part of the tritip, the thicker part is medium. Note that the tritip isn't actually a steak, regardless of what menus say. It's actually a roast cut off a section of the sirloin. A tritip steak would be like if I made filet minion cuts out of the tritip. The front slices are still pink save for the first two, but the thick part shifts closer to red. Also, it's a Galaxy S5 - the rest of the photos were taken with a Fuji X100.
Another reason why I had to go further on this is primarily because med-rare tritip tends to be chewy but not in a good way (unlike shortloin primal cuts, save for if you ate the part of the eye on the rib with the fat between it and the cap), while medium actually goes down easier, and also that when I started I was told, "not as pink as the prime rib!!!" Also, when I do this on a kettle grill back home, during cook through I'd position it so the thicker part is slightly closer to the hot side. We ran out of propane here in CA, we were all too lazy and too hungry to go get it (not to mention I didn't like the construction of my dad's gas grill vs the kettle grills my friends and I use, ie, too much heat leaks out the back), so I decided to use the turbo broiler.
And as for the "blood," that actually isn't blood. Steak juices are hemoglobin, and in the photo the juices are even more red because I had paprika (along with the usual - salt, pepper, coffee) in the dry rub. Also, the tritip roast did rest - I used a turbo broiler, which has the drippings collecting in the bottom, which I poured over the roast after plating.
Quote:
Originally Posted by FallenAngel /img/forum/go_quote.gif
6 - Too much going on here. Slim sliced beef flashed on Korean grill pane... I'm not calling it.
I like Korean BBQ. Beef brisket there is basically beef bacon, plus the point really is to stack up each bite - lettuce, dikon, meat, a little kimchi. All part of a balanced diet.
That said, it was a cheap, $12/head buffet joint. Good food, sure, but normally I go to more expensive Korean/Japanese restaurants to eat beef that will never, ever, get overcooked. Because it doesn't even get cooked in the first place.
My parents and brother were all too freaked out when I ate a dish a lot like this, but a more traditional recipe with lots of Korean pear slices. I mean, why risk overcooking beef by cooking it? But no, my brother calls Yuk-hoe "e.coli topped with salmonella."
----
In any case, I've done something that amazed people more. I didn't cook, I ate beef...the waiter at Morton's took my plate and went, "wow, boss, I am impressed...that was a 28oz piece of American beef. And you had five bottles of Guinness." And he had no idea how much scallops wrapped in pancetta I had along with the lobster. Then I had 1/3lb cheeseburgers for brunch the next day (the tritip for dinner after). I got so gassy my brother kicked me out of his bedroom couch and onto the living room couch.
Try the roast chicken thighs I did above. You can spatchcock a whole bird too and use the same marinade, just adjust and roast it in the oven. It isn't the traditional grilled chicken recipe that originated from the central islands of the Philippines,
Dec 23, 2016 at 2:49 AM Post #3,669 of 3,876 
ericr
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Pork back ribs on the pellet grill!
Plus some grilled veggies (red bell pepper, cremini mushrooms and sweet onion).Dec 23, 2016 at 7:16 AM Post #3,670 of 3,876 FallenAngel
Headphoneus Supremus
Just adding in a nice toast and some scrabbled eggs.
Mushrooms and tomatoes need nothing but a little salt and pepper.
I like to impress girls with breakfast in bed with this light breakfast. Always a good time.
Dec 23, 2016 at 7:20 AM Post #3,671 of 3,876 FallenAngel
Headphoneus Supremus
There's only one way to make it taste better - have two beautiful women prepare it for you!I did nothing except pour wine and entertain here.
Dec 23, 2016 at 11:36 AM Post #3,672 of 3,876 ProtegeManiac
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There's only one way to make it taste better - have two beautiful women prepare it for you!
Lucky you...one of the reasons why I really got into cooking is for when I'm hosting, not just friends but also whoever I'm dating. And I haven't dated anyone who can really cookDec 23, 2016 at 12:00 PM Post #3,673 of 3,876 FallenAngel
Headphoneus Supremus
I also love to host friends! Of course, everyone loves getting something really tasty served to them in bed as soon as they wake up.I usually do the portabello mushroom, tomatoes on the vine with really good scrambled eggs on toast. If I'm feeling really good, I'll make the eggs with caviar and serve the plate on a wooden board with a glass of mimosa (sweet champagne and orange juice) to her in bed.
Dec 23, 2016 at 12:09 PM Post #3,674 of 3,876 
SHAMuuu
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Dec 23, 2016 at 3:33 PM Post #3,675 of 3,876 FallenAngel
Headphoneus Supremus
Why?!
Kids have terrible palates and can't appreciate good food usually, but you don't have to feed them crap either. They usually like things they're familiar with so just make things that remind them of foods they like but aside from that, you can use any ingredients you want.
I got my 6 year old niece to eat and enjoy radish/tomato/onion/bean salad by chopping it up a little finer than usual with a simple vinaigrette just by incorporating some whisked cooked egg whites.Users who are viewing this thread
