"Tonights Supper on the grill"

Mitty38

Mitty38

Well-Known Member
smokeywolf said:
Emmet, doesn't have to be completely open. You can take a large turkey roasting pan and invert it over whatever you're grilling.
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Probably would have made sirloin cook faster. Took forever on the low coal side, using a squirt bottle to control flair ups. To get the internal temp up to 140. Will have to try that next time.
Kinda did that with the foil wrapped potatoes. Put them down in the fire pan. On the very end. Put a few coals around them then put that warmer pan in the pic over them. By the time everything else was done, they were perfect.
 
Rockydoc

Rockydoc

Well-Known Member
Jim Filipski:
These are peppers I grew from seeds you gave me last year.
Would you please:
1. Identify them
2. How hot are they?
3. How do you recommend I eat them, (prepare them, preserve them, etc,)?


IMG_0797.jpgIMG_0852.jpg

Thanks,
Rocky
 
JWFilips

JWFilips

Well-Known Member
IMG_0797.jpg
Hi Rocky,
Top ones are RainForest from South America They make a unique and interesting fermented sauce! The were to be about 12,000 SU but nine last year were milder. The bottom ones look like Aleppo From Syria Last year mine were the hottest I ever grew! Probably about 11,000 they usually are about 7,000!
Looks like you have 1 Himo Togarashi ( Japan -looks like ugly green beans ) on the far right top.......The are usually mild but every once and awhile you find a spicy one!
I haven't tried my RainForests this year Not sure if the are hotter then last....They are all earmarked for fermented sauce!
 
Rockydoc

Rockydoc

Well-Known Member
JWFilips said:
View attachment 29268
Hi Rocky,
Top ones are RainForest from South America They make a unique and interesting fermented sauce! The were to be about 12,000 SU but nine last year were milder. The bottom ones look like Aleppo From Syria Last year mine were the hottest I ever grew! Probably about 11,000 they usually are about 7,000!
Looks like you have 1 Himo Togarashi ( Japan -looks like ugly green beans ) on the far right top.......The are usually mild but every once and awhile you find a spicy one!
I haven't tried my RainForests this year Not sure if the are hotter then last....They are all earmarked for fermented sauce!
Click to expand...
Thanks, Jim. I found the PM you sent last year answering the questions above re: eating and preserving. So all I really needed was the identification of what I have.

I ate some Alleppo, seedless, and finely chopped in an omelet this morning, but I was afraid of it and didn't put enough of it so I will be bolder next time.

Thanks, and I hope you are doing well.

Rocky
 
CWLONGSHOT

CWLONGSHOT

Well-Known Member
Rockydoc said:
Try eggplant the way CW cooked it. You’ll like it. If it was too mushy, it wasn’t cooked right.
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I have never seen mushy fired egg plant either. BUT using left overs I cooked in sauce and sprinkled with parm cheese and put in wraps for lunch. Just couple minutes in micro wave had the egg plant mushy. But its in a wrap/roll so i dont care.
 
Mitty38

Mitty38

Well-Known Member
CWLONGSHOT said:
I have never seen mushy fired egg plant either. BUT using left overs I cooked in sauce and sprinkled with parm cheese and put in wraps for lunch. Just couple minutes in micro wave had the egg plant mushy. But its in a wrap/roll so i dont care.
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My favorite way to do eggplant is eggplant parmesan. Just slices of eggplant with pizza sauce on it and smothered in parmesan cheese in casserole dish. Baked in the oven.
It takes some skill to get it right, without overcooking or under cooking the eggplant. My friend from Sicily but he moved back. I can never get it just right. But it's still pretty good.
Wish I would have had him show me.
 
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Rockydoc

Rockydoc

Well-Known Member
Mitty38 said:
My favorite way to do eggplant is eggplant parmesan. Just slices of eggplant with pizza sauce on it and smothered in parmesan cheese in casserole dish. Baked in the oven.
It takes some skill to get it right, without overcooking or under cooking the eggplant. My friend from Sicily but he moved back. I can never get it just right. But it's still pretty good.
Wish I would have had him show me.
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Mitty, Cook the eggplant after dredging in beaten egg like CW suggested before assembling into the layers of the Parmesan casserole. I cook the dredged eggplant on an electric griddle, not deep fried.
Rocky
 
CWLONGSHOT

CWLONGSHOT

Well-Known Member
My smoked meatballs for dinner. Three meat, Beef Pork and Venison Sausage. Smoked 2.5 hrs @ 250° Over pecan.
It spent 24 hours in two big cans no salt crushed tomato's. I added small jar Prego to use up and two cans of diced tomatoes and Italian seasonings.

Put all that in a pot on "2" about 14:30. Careful careful stir every 30-40 min.

Momma grabbed fresh grind rolls & skim no salt shredded cheese.

Ill be lucky ta have one "ball". It sure is filling the kitchen with wonderful smells!!!

My lil Brother and his wife here by 15:00.

CW
 
M

MW65

Wetside, Oregon
With eggplant, I like roasting for dips, or steaming them... easy for stir fry vs frying the heck out of it!

Lots of good dishes to make from it!!
 
CWLONGSHOT

CWLONGSHOT

Well-Known Member
A few resturants here will send them thru the fri machine and make eggplant strings. (Fried)
They are quite good sprinkled with Parmesan cheese.
 
JWFilips

JWFilips

Well-Known Member
Well, they started on the grill but they need egg batter and fried in oil!
Sin I only had 2, I only use one egg and could not get the egg white to puff up....which made for a liquidly batter when I added the yolk!
Not as pretty as in the recipe but they sure were good! One if those peppers were extra hot! I'm still feeling it!
Stuffed them With Colby & Monterey Jack Mix!
Sorry the lights in my kitchen suck...Have a bugger of a time trying to correct the color

Yes should not have skimped on the egg wash!
Chile Rellenos.jpg
 
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JonB

JonB

Halcyon member
Yesterday, I grilled 10lbs of Chicken Leg/thigh quarters.
I skinned and cut them apart and then dusted with garlic powder and Somalian Curry powder.
I charred them over hot wood coals, but not even cooked 1/2 way through.
Then put them in the crockpot with a few fresh tomatoes and whole fresh jalapenos.
3 hours later, I remove the chicken to let the chicken pieces cool, but I put the crockpot on high with lid removed to cook down some of the juice.
After Chicken is cooled enough to debone, I debone and put the meat back into the liquid.
The cooled meat gets warmed as it cools off the boiling hot juice.
Supper is served.
Moist BBQ dark meat on buns covered in Mayo.
 
JWFilips

JWFilips

Well-Known Member
Well not on the grill but tonight's supper!
Chicken Provincial:
Chicken thighs, heavily coated with "Herbs de Province' on both sides..... Fresh ( extra thyme, marjoram & parsley) Garlic cloves, onions, carrots, potatoes and fresh Kohlrabi & tomatoes from the fall garden! A cup dry white wine and virgin extra bold olive oil olive oil! About 1 hour in a 410 F oven. Excellent!
Ready for the oven.jpgFinished.jpg

An plated .jpg
 
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H

hornetguy

Active Member
JonB said:
Yesterday, I grilled 10lbs of Chicken Leg/thigh quarters.
I skinned and cut them apart and then dusted with garlic powder and Somalian Curry powder.
I charred them over hot wood coals, but not even cooked 1/2 way through.
Then put them in the crockpot with a few fresh tomatoes and whole fresh jalapenos.
3 hours later, I remove the chicken to let the chicken pieces cool, but I put the crockpot on high with lid removed to cook down some of the juice.
After Chicken is cooled enough to debone, I debone and put the meat back into the liquid.
The cooled meat gets warmed as it cools off the boiling hot juice.
Supper is served.
Moist BBQ dark meat on buns covered in Mayo.
Click to expand...
Good grief, that sounds good..... 10 lbs might be a bit much for the two of us, but, I can extrapolate.
 
CWLONGSHOT

CWLONGSHOT

Well-Known Member
Made pops favorite last night. Pork cutlets. He makes them for himself and likes but loves mine! I use pork loin and cut them myself then pound out and season and let sit 24 hours. Then egg and my crumb mix and fry. They are delicious.

CW
 
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