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Post by Deleted on Feb 18, 2014 19:50:13 GMT -6
Planning a cook out on Thursday. It is all Sydney's fault. Can't wait, rib-eyes, corn on the cob and salad with blu cheese dressing. Ice tea with lemon. What do you think Sydney?
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Post by Deleted on Feb 20, 2014 7:18:39 GMT -6
Looks like we got some nasty storms coming in. Gonna put the cook out on hold.
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Post by Deleted on Feb 20, 2014 8:36:39 GMT -6
Looks like we got some nasty storms coming in. Gonna put the cook out on hold. Same storms are suppose to hit here to. I hope my generator starts.
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Post by Deleted on Feb 20, 2014 10:48:01 GMT -6
Planning a cook out on Thursday. It is all Sydney's fault. Can't wait, rib-eyes, corn on the cob and salad with blu cheese dressing. Ice tea with lemon. What do you think Sydney? We had our little cook out the other day, burgers and a baked potatoes. I wasn't much but it has me looking for better things ahead.
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Post by carpathianpeasant on Feb 21, 2014 6:51:03 GMT -6
I can't see much point in a cook-out. It's an awful lot of trouble just to be trying to cook something over an open fire ... which anyone with a gas stove or fireplace has in the house, although trying it there can be a bit messy.
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Post by Deleted on Feb 21, 2014 7:01:47 GMT -6
It is good. Tastes different than cooking on a gas stove or a fireplace, especially if you use a charcoal grill. Lots of flavor from the grilling, I like to add mesquite chips. Gas grills are convenient, it is good but not as good as the charcoal grill. Wood fires are great for weenie and marshmallow roasts.
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Post by Deleted on Feb 21, 2014 7:04:50 GMT -6
Planning a cook out on Thursday. It is all Sydney's fault. Can't wait, rib-eyes, corn on the cob and salad with blu cheese dressing. Ice tea with lemon. What do you think Sydney? We had our little cook out the other day, burgers and a baked potatoes. I wasn't much but it has me looking for better things ahead. Didn't have the cook out, the weather was too crazy. Now that you mention burgers and baked potatoes I think I will change my menu. My husband loves grilled burgers better than any thing in the world. That sounds good. Maybe Sunday.
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Post by Deleted on Feb 21, 2014 17:31:51 GMT -6
I can't see much point in a cook-out. It's an awful lot of trouble just to be trying to cook something over an open fire ... which anyone with a gas stove or fireplace has in the house, although trying it there can be a bit messy. Yeah, it's a bit of a hassle.. but... nothing can replicate the taste of food cooked over charcoal.. it just can't be done. It's well worth the effort.
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Post by carpathianpeasant on Feb 21, 2014 19:05:47 GMT -6
Steak and hamburgers should always but always be fried in butter.
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Post by Deleted on Feb 21, 2014 20:54:18 GMT -6
I agree Sydney. It is worth the effort. CP you fry steak and hamburgers in butter? How do you prepare them, why butter?
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Post by carpathianpeasant on Feb 22, 2014 3:56:16 GMT -6
CP you fry steak and hamburgers in butter? How do you prepare them, why butter? Salt, pepper, flour, pan fry in butter, high-ish heat, but not too high.
Lard, oleo-margarine, shortening, this, that and the other oil, etc., whatever you cook something in imparts it's own flavor.
Try it. Use good quality hamburger, not something full of ground suet. You'll never again mess with grills and such for steak or hamburger. Saturday night hamburgers were standard at our house.
(Poppa told momma, who was an excellent cook, to do it that way. She did it that way all my life, but she never really got over the fact that he who never went into the kitchen except to eat or go out the back door knew how to cook good stuff.)
And, pat them out a shade smaller than an average saucer and fairly thick -- approaching (not quite) 1/2 inch. Forget the dinky little "portioning" stuff about how many hamburgers you should be able to get out of a pound of hamburger so you need to make them smaller if you make them bigger they have to be thinner, blah, blah, blah. You aren't "wasting" "expensive" butter. You can get butter for $2.50 lb. Figure 75 cents a stick ($3.00 per lb.); a rough tablespoon costs a dime. Margarine's a dollar a pound or 25 cents a stick -- 3-4 cents a rough tablespoon. Use oleo and you've saved maybe a nickel.
And, once you have mastered the right hamburger to buy and a moist but well cooked hamburger, invest in some peanut oil and fry up a bunch of French fries in a deep fryer.
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Post by Deleted on Feb 22, 2014 4:30:44 GMT -6
That does sound tasty, I have never cooked them that way. Did he ever tell you where he got his cooking skills? Perhaps his mom? I will try it today, we were going to cook out, but these sound really good. I have never heard of anyone cooking burgers and steaks like that. About how long do you cook them? I will try the butter first and see how they taste. Why peanut oil? I usually use corn oil for French fries. I see your dad was a burger lover too, that is my husbands favorite meal. I imagine this is going to put a big smile on my husbands face. Euphoria for him. Thanks for the tips.
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Post by Deleted on Feb 22, 2014 7:05:03 GMT -6
Ever take corn on the cob, butter them real good and wrap them in foil and put them on the grill. Another good one is take a large potato put it on foil and dice it and put some onion with it and plenty butter and seal it up real good and put it on the grill.
A shamrock, very nice.
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Post by carpathianpeasant on Feb 22, 2014 7:11:27 GMT -6
That does sound tasty, I have never cooked them that way. Did he ever tell you where he got his cooking skills? Perhaps his mom? I will try it today, we were going to cook out, but these sound really good. I have never heard of anyone cooking burgers and steaks like that. About how long do you cook them? I will try the butter first and see how they taste. Why peanut oil? I usually use corn oil for French fries. I see your dad was a burger lover too, that is my husbands favorite meal. I imagine this is going to put a big smile on my husbands face. Euphoria for him. Thanks for the tips. My dad had a deep appreciation of steaks. What works for steaks also works for hamburger.
I can't say how long to cook them as some people like things more "rare" than others. After you turn them and fry them a bit, break a piece off of one you are willing to eat yourself and see what it looks like inside.
I don't know where he learned it.
Peanut oil for the same reason as the butter -- added flavor. ...Maybe because they both come out of the ground, sort of like butter comes from the beef cow.
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Post by Deleted on Feb 22, 2014 9:16:25 GMT -6
That does sound tasty, I have never cooked them that way. Did he ever tell you where he got his cooking skills? Perhaps his mom? I will try it today, we were going to cook out, but these sound really good. I have never heard of anyone cooking burgers and steaks like that. About how long do you cook them? I will try the butter first and see how they taste. Why peanut oil? I usually use corn oil for French fries. I see your dad was a burger lover too, that is my husbands favorite meal. I imagine this is going to put a big smile on my husbands face. Euphoria for him. Thanks for the tips. My dad had a deep appreciation of steaks. What works for steaks also works for hamburger.
I can't say how long to cook them as some people like things more "rare" than others. After you turn them and fry them a bit, break a piece off of one you are willing to eat yourself and see what it looks like inside.
I don't know where he learned it.
Peanut oil for the same reason as the butter -- added flavor. ...Maybe because they both come out of the ground, sort of like butter comes from the beef cow.
And peanut oil has a higher burning temp, that is to say it can reach higher temperatures before it burns, so the fries will be crunchy on the outside without becoming soggy with oil inside.
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