05-27-2015, 16:01
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#871
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Quiet Professional
Join Date: Jan 2004
Location: Phoenix, AZ
Posts: 20,929
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Quote:
Originally Posted by PSM
It seems to me that when cooking in a wok there is only one temperature: Hot! I don't recall ever reducing the heat when using one.
Pat
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Yes, only one temp.....
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"The Spartans do not ask how many are the enemy, but where they are."
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Team Sergeant is offline
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05-27-2015, 16:03
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#872
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Quiet Professional
Join Date: Jun 2007
Location: Sneaking back and forth across the Border
Posts: 6,690
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Quote:
Originally Posted by Team Sergeant
Yes, only one temp.....
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Yes but you regulate the temp by moving items up on the sides. This is what a Chinese woman in Peru taught me.
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SF_BHT is offline
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06-21-2015, 20:31
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#873
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Area Commander
Join Date: Apr 2011
Location: Midwest
Posts: 2,846
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Panna Cotta
Does anyone have a favorite Panna Cotta recipe that they would like to share?
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The only reason some people get lost in thought is because it's unfamiliar territory.
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cbtengr is offline
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06-22-2015, 13:28
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#874
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
Posts: 4,950
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Most of the Chinese places I go to have halon fire sprinklers over the wok areas.
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mark46th is offline
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06-22-2015, 15:04
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#875
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Guerrilla Chief
Join Date: Mar 2006
Location: Philadelphia
Posts: 704
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BBQ Bacon sushi
Skip the 5 second add: watch video. Truly an amazing little dish.
https://www.youtube.com/watch?v=5gv86vO9zCw
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Five-O is offline
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07-03-2015, 16:47
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#876
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Area Commander
Join Date: Nov 2005
Location: Cochise Co., AZ
Posts: 6,204
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Sous vide St. Louis ribs for the 4th. They've been in the "oven" for 30 hours now and will go another 26. I did my regular rub and put some Sweet Baby Ray's sauce on them. More sauce when I finish them on the grill.
Pat
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"Hector Lives!"
"The limits of tyrants are prescribed by the endurance of those whom they oppress." -- Frederick Douglass
"The bigger the government, the smaller the citizen." -- Dennis Prager
"The urge to save humanity is almost always only a false-face for the urge to rule it." --H.L. Mencken
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PSM is online now
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07-03-2015, 17:33
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#877
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Quiet Professional
Join Date: Jun 2007
Location: Sneaking back and forth across the Border
Posts: 6,690
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Just put the rub on 16lbs of brisket. In the fridge until the 4th and into the Orion Cooker.
Just started cooking a shoulder for pulled pork BBQ. Will be ready Sunday.....
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SF_BHT is offline
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07-04-2015, 09:31
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#878
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Quiet Professional
Join Date: Jan 2004
Location: Phoenix, AZ
Posts: 20,929
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I'm doing some grilled wings, grilled corn and fruit followed by apple pie w/homemade whipped cream. Nothing fancy, just comfort food. 
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"The Spartans do not ask how many are the enemy, but where they are."
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Team Sergeant is offline
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07-04-2015, 09:34
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#879
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Guerrilla Chief
Join Date: Mar 2004
Location: Atlanta
Posts: 504
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Quote:
Originally Posted by Team Sergeant
I'm doing some grilled wings, grilled corn and fruit followed by apple pie w/homemade whipped cream. Nothing fancy, just comfort food. |
Don't forget to grill the fruit...  http://www.washingtonexaminer.com/th...rticle/2567527
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(1VB)compforce is offline
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07-04-2015, 09:36
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#880
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Quiet Professional
Join Date: Jan 2004
Location: Phoenix, AZ
Posts: 20,929
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Quote:
Originally Posted by (1VB)compforce
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I grilled fruit long before the government thought it was a good idea.....
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"The Spartans do not ask how many are the enemy, but where they are."
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Team Sergeant is offline
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07-04-2015, 09:44
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#881
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Guerrilla Chief
Join Date: Mar 2004
Location: Atlanta
Posts: 504
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Quote:
Originally Posted by Team Sergeant
I grilled fruit long before the government thought it was a good idea.....
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I'm sure, but you have meat in your menu...
Now me, I'm all about the big steak for the 4th... (this was a couple nights ago because my friends were going away for the weekend)
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(1VB)compforce is offline
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07-05-2015, 17:22
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#882
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Area Commander
Join Date: Apr 2011
Location: Midwest
Posts: 2,846
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We let someone else do our cooking last night, this is the petite cut of prime rib, 16 ounces. The medium cut looked like an arm roast. There is something to be said for Wisconsin Supper Clubs.
DSCN3188.jpg
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cbtengr is offline
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07-05-2015, 20:16
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#883
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Quiet Professional
Join Date: Jun 2007
Location: Sneaking back and forth across the Border
Posts: 6,690
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Well went to the range today and put 100 rds down range setting up a new scope. After that had the guys over to eat some BBQ.
Started it on Friday with a rub on 16lbs of brisket...
IMG_0213.JPG
Saturday prior to going to the range I lit the Orion Cooker and started the slow cook.
IMG_0214.JPG
Came back and kept it going until the evening. Took the brisket out and let them cool . Finished the Pulled pork BBQ also.....
IMG_0215.JPGIMG_0216.JPG
Sliced it up and prepared it for Sunday lunch.
IMG_0217.JPGIMG_0218.JPG
Guess it turned out ok as everyone had seconds and take home. 
Going to have BBQ at work Monday....
I do like the Orion Cooker as you can fire and forget it and you get good moist results. Saturday night I had forgotten to pull the Brisket and when I remembered it was just fine...... Nothing burnt and the rub just had a nice dark color but was soft and moist transferring the flavors to the meat. Next I need to do a Turkey after vacation......
Last edited by SF_BHT; 07-05-2015 at 20:18.
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SF_BHT is offline
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07-06-2015, 15:06
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#884
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
Posts: 4,950
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Made Beef Stroganoff last night, served on linguine pasta with a wedge salad and cheese bread.
Recipe for Stoganoff:
1Lb steak( I used a Sirloin strip) sliced thin
1 onion diced
8oz mushrooms sliced
8oz Beef Broth- I use Tone's Beef Base from Costco or Sam's
2 Tblsp unsalted butter
16oz Sour Cream
Salt, pepper and garlic to taste. I used 1 teaspoon of crushed garlic
2 oz white wine
Heat skillet(or wok) to medium heat, add butter, onion and mushrooms. Sautee until onions start to turn clear. Add sliced steak, salt, pepper and garlic, stirring and turning meat until brown. The onion and mushrooms should cook out while this is being done. Add broth and wine then sour cream. Stir until liquids and sour cream have blended. Turn down heat , simmer for 10 minutes, stirring to keep from sticking or burning. Serve over rice or pasta...
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mark46th is offline
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07-06-2015, 17:43
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#885
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Guerrilla
Join Date: Apr 2012
Location: Eau Claire, WI
Posts: 136
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Quote:
Originally Posted by cbtengr
We let someone else do our cooking last night, this is the petite cut of prime rib, 16 ounces. The medium cut looked like an arm roast. There is something to be said for Wisconsin Supper Clubs.
Attachment 30912 |
Where is this Supper Club?
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