OT: General OT Thread [NO POLITICS, RACE OR RELIGION]

[jmart762]

What’s something different (not chicken, burgers, dogs) but easy to do on the grill that I could do for Father’s Day?

Kabobs, pineapple, sweetcorn, leg of lamb

[Ryan5UW]

What’s something different (not chicken, burgers, dogs) but easy to do on the grill that I could do for Father’s Day?

I’ve wanted to try pizza, supposed to be good I’ve just never done it.

[KidA24]

What’s something different (not chicken, burgers, dogs) but easy to do on the grill that I could do for Father’s Day?

https://www.seriouseats.com/thai-style-grilled-chicken-recipe

[WRau1]

"Come get your authentic German bier and afterwards new hinges at Neu's Hardware Gallery at the Ein Prosit Bier Garten in Brookfield! Located in the Jimmy John's and Allen Edmond's parking lot, come experience Gemütlichkeit. Prost!"

Is that the parking lot for Emperor's Kitchen? I love that place.

[crkone]

"Come get your authentic German bier and afterwards new hinges at Neu's Hardware Gallery at the Ein Prosit Bier Garten in Brookfield! Located in the Jimmy John's and Allen Edmond's parking lot, come experience Gemütlichkeit. Prost!"

Is that the parking lot for Emperor's Kitchen? I love that place.

It is it is. Also for Kopps. A wonderful strip mall jungle.

[jschligs]

Thought I'd quickly update on my Traeger experience so far, here's what I've made and my thoughts. Whether you asked for it or not.

- beef jerky (3 hour cook time)
- flank steak (4 hour)
- pulled pork (7-8 hours)
- salmon on a regular basis (25 min)
- burgers
- filet mignon
- sirloin

The temperature probe has changed the game for meats. It's so damn easy to just turn the grill off via wifi or adjust the temp on the fly from the app after checking temps. I made the pulled pork while at my parents house 20 minutes away.

Next up is kabobs, chicken wings, corn on the cob, and beer can chicken. Followed shortly after by pork tenderloin.

I've done hickory and signature pellets, summer shandy coming soon. For $900 after I bought the cover and some pellets I was nervous I wasted money, but it's been the best grilling experience of my life. Everything comes out so tender and juicy, the salmon, and I'm not big on it usually, is so perfect. Steaks are always exactly to our liking. Needless to say, I'd recommend it 10/10 to anyone looking for a new grill. Well worth the money.

[ReasonablySober]

What’s something different (not chicken, burgers, dogs) but easy to do on the grill that I could do for Father’s Day?

If you can find suitable corn on the cob, elotes are great. In the offseason I've found frozen bags of whole corn on the cob that were alright.

[WRau1]

What’s something different (not chicken, burgers, dogs) but easy to do on the grill that I could do for Father’s Day?

When I feel like doing something different for get togethers/sports events, I'll make potato skins and buffalo shrimp skewers on the grill. Everyone seems to enjoy it.

[stellation]

What’s something different (not chicken, burgers, dogs) but easy to do on the grill that I could do for Father’s Day?

A couple of pretty regular go tos for us that may be a bit different are;
New potato, halloumi and tomato skewers: we use a recipe from the wonderful Hugh Fearnley-Whittingstall, it's in the River Cottage Veg Every Day cookbook which I highly recommend (really any River Cottage cookbook you can get your hand on). A copy of the recipe is here that looks to be a straight extract from the book. The marinade is wonderful and quite versatile (you can dial up/down heat with how many chilli flakes you use quite easily)- it doesn't look to be in the recipe, but after you've marinated everything keep the remaining marinade and brush it on the skewers a little as they cook (it helps the halloumi from drying out). Outstanding as a side, we normally have them effectively as our main (just wrapped in some flatbreads, with more salad on the side).
Lamb koftas: this recipe is excellent, you can dial up/down the spices a bit; the default in the recipe isn't too hot, but the spices are a little overpowering- my son likes spices but this was a little pungent for his taste, I just used a half a teaspoon less of all spices the second time I made it and that seemed a perfect adjustment to still be very flavoursome and pull back the heat a fair bit (it was a bigger % cut back of the cayenne than other spices). The recipe makes about 9 reasonable sized koftas, which is enough for us for 3 adults with usually 1 or 2 leftover. The yogurt sauce in this recipe is basically the kebab garlic sauce of your dreams, it is outstanding- we make sure to make it hours before and it definitely makes a difference. Again, we just have these usually in flatbreads with salad.

Both of these are fairly impressive when served up, but also very easy to make ahead and easy to adjust volumes for larger groups of folks. If you are doing other things they both also are very easy to cook on a barbecue whilst paying limited attention to them.

[MickeyDavis]

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[MikeIsGood]

What’s something different (not chicken, burgers, dogs) but easy to do on the grill that I could do for Father’s Day?

Salmon is wonderful on the grill. I like this recipe curing the salmon the morning of cooking.

1/4 C dark brown sugar
2 tsp kosher salt
1 tsp black pepper (I've also subbed Aleppo)
1/4 tsp allspice
1/4 tsp mace
1 lemon's zest

Combine all of that and smother the salmon in it for several hours in the fridge. Rinse the salmon. Cook it over coals (or in j's Traegor) - you want it to get smokey. The several times I've had this was in a standard charcoal grill.

I'll see if I can find the detailed recipe. I know I got it online but I've since written it down.

ETA: The recipe is NYT which is paywall, but here's a YT vid from MC.

Watch on YouTube

[ReasonablySober]

One item I really like on the grill that I think lends itself well to the high heat and some char are sweet potato planks. I'm not a fan or thick steak frites or wedge sweet potato fries (hate the mushy interior), but thinly sliced (maybe 1/4") planks to me are delicious. You get large surface area and good crispness. I toss mine with olive oil and whatever seasoning I'm in the mood for, put them on the grill over the coals for a minute or two per side, and they're delicious as hell.

[ReasonablySober]

This is the dumbest argument in food.

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I've seen that repeated by BBQ honks for 20 years, as if they aren't doctoring up that rack of ribs before adding it to a smoke filled chimney for five hours already.

I make, what I humbly consider, the best streak on the goddamn planet. I've had steak Florentine in Florence. It was awesome. What I make at home is just as good. I only use salt and pepper and it's amazing. But when I decide to make a steak au poivre sauce to go with it, the stuff is gone and plates are wiped clean with the meat immediately.

I've read that you don't need a sauce for perfectly cooked meat, but need's got nothing to do with it. A great sauce only adds and enhances the meat. The anti-sauce crowd is obnoxious.

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Bitch-ass troll.

[MikeIsGood]

Anyone who tries to tell me Open Pit is good can just jump off a cliff*. Not sorry not sorry.

*Except my mom, love you

[Pachinko_]

I'm giving your coffee and setup a try.

Let me know how it goes! I generally approach it by first adding a cup of water, letting the grounds bloom for a couple minutes, and then adding the other four. Plus, the carafe measures up to four cups, so you can use that for the whole process.

10 oz of that coffee plus five cups of water to steep in for 24 hours will generally yield me about 20oz of cold brew - enough for ten 2oz portions of concentrated coffee that I generally mix with water/almond milk and a bit of my favorite creamer.

Sounds excellent. Thanks!

A'ight listen to me. Pay attention please.
Greece is known for three things: Giannis, souvlaki, and Nescafe Frappé.
Yes, it's lowly instant coffee, yes, it costs 2 cents and takes 10 seconds to make. And yes it's a friggin lifesaver on a hot day, there's a reason 10 million Greeks drink it when we have a heatwave, and tourists love it.
Just trust me. Make it. Now.

You need:
Ice cubes, not crushed ice. Thick blocks of ice.
White sugar, the awesome unhealthy refined stuff.
Nescafe or similar granulated instant coffee. Decaf works (I won't judge. Ok maybe I will).
A plastic straw.
A tall glass.
If you drink milk with your coffee, this is crucial: Dont use fresh milk. You need condensed milk, the type in a can (not the sweetened type that they use for cake recipes, just plain condensed milk). The point is, with condensed milk you only really need a couple of spoonfuls to get a full milky flavour, you don't want to fill your glass with milk on a hot day, your stomach would feel like a brick after.
It's just milk with some of the water removed:
https://cdn0.woolworths.media/content/wowproductimages/large/150443.jpg

And you need some sort of a frother. This is ideal
https://www.amazon.co.uk/NESCAFE-FRAPPE-ELECTRIC-Frother-Whisker/dp/B00IJSDYAI

but something like this will also do, it will just take longer:
https://www.amazon.com.au/Stainless-Coffee-Frother-Frappe-Stirrer/dp/B00BLFO860

Step 1: Put your sugar and coffee in the glass. As much as you want.

Step 2: Add about half an inch of water.

Step 3: Froth until the sugar and coffee granules have melted completely and you have about an inch of thick froth.

Step 4: Add ice blocks, cold water, milk (if you must), and straw. Should look like something this:



Step 5: Apply for Greek honorary citizenship.

Important note: it's meant to be sipped, drink it slow, give the ice cubes a chance to melt a little.

Thank me later.

[ReasonablySober]

That sounds excellent. Always willing to try anything food or drink at least once, and also I'm very easily persuaded to do stuff via random internet postings! I'll give that a shot.

[Pachinko_]

That sounds excellent. Always willing to try anything food or drink at least once, and also I'm very easily persuaded to do stuff via random internet postings! I'll give that a shot.

Yeah give it a shot, it sounds simplistic but it's actually a very good recipe that has survived for decades. Greeks are coffee fanatics, you will find a place that makes every coffee under the sun in every street, including a dozen varieties of iced coffee, and yet in the summer most people return to the frappe, for a reason.

The thing with ice coffee is that people usually make it with crushed ice and/or lots of milk. Both those things are bad ideas, crushed ice melts too fast and turns your coffee into a soup, and milk is just too heavy, makes you too full on a hot day. And all those drippers and freezing espresso shots etc are ok but they just take forever. Instant granulated coffee actually works really well with just plain cold water because it was designed to. Espresso and filter coffee are designed to be hot.

[Pachinko_]

By the way I don't understand what people have against instant granulated coffee and they consider it inferior or whatever.
All it is is normal espresso coffee that has been sprayed in a fine mist in high temperature until the water has been evaporated, that's all.

One day some a-hole will find a way to do this process in a one man shop and sell it as a fusion artisan handmade coffee for $5 a cup, and all the hipsters will line up.

[stellation]

By the way I don't understand what people have against instant granulated coffee and they consider it inferior or whatever.
All it is is normal espresso coffee that has been sprayed in a fine mist in high temperature until the water has been evaporated, that's all.

One day some a-hole will find a way to do this process in a one man shop and sell it as a fusion artisan handmade coffee for $5 a cup, and all the hipsters will line up.

You're a bad man.

[jmart762]

I need to hear more please. I have steaks from the farm to offer in trade for this knowledge.

This is the dumbest argument in food.

Read on Twitter

I've seen that repeated by BBQ honks for 20 years, as if they aren't doctoring up that rack of ribs before adding it to a smoke filled chimney for five hours already.

I make, what I humbly consider, the best streak on the goddamn planet. I've had steak Florentine in Florence. It was awesome. What I make at home is just as good. I only use salt and pepper and it's amazing. But when I decide to make a steak au poivre sauce to go with it, the stuff is gone and plates are wiped clean with the meat immediately.

I've read that you don't need a sauce for perfectly cooked meat, but need's got nothing to do with it. A great sauce only adds and enhances the meat. The anti-sauce crowd is obnoxious.

Read on Twitter

Bitch-ass troll.

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