Cooking thread

Discussion in 'The VIP Lounge' started by DYohn, Mar 21, 2017.

  1. chad

    chad Well-Known Member War Zone Member Top Poster

    Hey Mike B




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  2. Mike B

    Mike B Well-Known Member Donor War Zone Member Top Poster

    Brilliant! I'm gonna make one!

    If I'd known about this handy little gem I could have avoided the whole hibachi hole in the picnic table thing that now sleeps in the land fill.
     
  3. DYohn

    DYohn Well-Known Member Donor

    Last night we made curried turkey burgers. They were DEELISH.
     
  4. chad

    chad Well-Known Member War Zone Member Top Poster

    Thought you might like that. Charcoal might be an issue if you want to do it inside but otherwise looks like a pretty solid setup.


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  5. chad

    chad Well-Known Member War Zone Member Top Poster

    I've made those several times. Always a hit.


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  6. Mike B

    Mike B Well-Known Member Donor War Zone Member Top Poster

  7. DYohn

    DYohn Well-Known Member Donor

    I added a little twist by mixing in a pinch of ground cloves and some red pepper flakes, with equal parts turmeric and yellow curry. Served on onion buns with mango chutney.
     
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  8. CJ

    CJ Well-Known Member Admin War Zone Member

    Top Poster Of Month

    That sounds good.
     
  9. Mike B

    Mike B Well-Known Member Donor War Zone Member Top Poster

    Not going to make one.

    Why make one when you can buy one for $40?

    Oh yeah, I'm gonna do this inside! With a couple of Thai charcoal logs in each side and the windows open and the attic fan on. All the CO and the fumes will just go up thru the attic and then outside. Chicken skewers and non fatty beef skewers shouldn't make much smoke anyway.
     
  10. chad

    chad Well-Known Member War Zone Member Top Poster

    That's pretty cool. Think it'll
    Block most
    Of the heat from the table?


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  11. Mike B

    Mike B Well-Known Member Donor War Zone Member Top Poster

    I think so. I had the round version of this for a while. There is a grate and thick clay walls and the air gap of the wire stand.

    I'm thinking teriyaki and Thai coconut marinade chicken and thin beef slices like from a London broil in Korean marinade. Pre make and marinade the skewers and then just toast 'em up with some side dishes and beverage.
     
  12. chad

    chad Well-Known Member War Zone Member Top Poster

    Doesn't sound horrible , just have the extinguisher handy.


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  13. Mike B

    Mike B Well-Known Member Donor War Zone Member Top Poster

    Not worried. How hot can 4 Thai "mini-logs" get? Probably got more heat running a fondue pot.
     
  14. Mike B

    Mike B Well-Known Member Donor War Zone Member Top Poster

    34376532850_4f2bdd2b32_o.jpg

    Portabella stuffed with Italian sausage
     
  15. Rick C

    Rick C Member

    IMG_3152.JPG Low carb Friday night mini pepperoni pizzas on the grill.
     
  16. DYohn

    DYohn Well-Known Member Donor

    On eggplant?!? Brilliant.
     
  17. Rick C

    Rick C Member

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  18. CJ

    CJ Well-Known Member Admin War Zone Member

    Top Poster Of Month

    Interesting
     
  19. claud

    claud Well-Known Member Donor

    I'll take Mikey B's stuffed shrooms. Delish!!
     
  20. Rick C

    Rick C Member

    Anyone else using an Instant Pot? Electric Pressure Cooker, Smart Cooker, Multi Cooker, 饮尚宝电压力锅

    My wife and I have used a standard pressure cooker for many years. I took over the cooking when I retired. I figured it was fair since my wife did most of the cooking for 35 years and she had the hard years with kids.


    Our adult kids kept telling us how much they liked this pot. I finally decided to give it a try a couple of months ago and I really like it. The ability to sauté in the pot and then cook things under pressure makes it easy to use, cleanup and does not have to be watched like a standard pressure cooker. It is speedy and easy.

    I have used it for many things. Pork, beef roasts, chicken, soups, stews and even hard boiled eggs.
     

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