OT...What's on the grill today?

[Soonersincefitty]

I'm not doing anything too spectacular.
Gonna hickory smoke some top sirloin to nosh on today. (baked potato, asparagus on the side)
Then throw everything else I've got on hand for the next few days.

I've got some brats and some burger patties that are just asking for it...the little sluts.

 

[Section22Sooner]

...asparagus...

Asparagus? Why ruin a good meal?

I'm going to my son's house this evening. Not sure what he's cookin' up. As long as the Hokies kick some Buckeye arse, anything will taste great, excluding asparagus.

 

[Soonersincefitty]

Asparagus? Why ruin a good meal?

I'm going to my son's house this evening. Not sure what he's cookin' up. As long as the Hokies kick some Buckeye arse, anything will taste great, excluding asparagus.

"Are you casting asparagus on my cooking?"

Quote courtesy of Curly Howard, yes, the Stooge, that one...

 

[iasooner1]

nyuk nyuk !!

 

[pssooner]

Ribeye's, scalloped potatoes and mushrooms with onion and garlic.......and no not the good shrooms!

 

[Soonersincefitty]

Ribeye's, scalloped potatoes and mushrooms with onion and garlic.......and no not the good shrooms!

Well, it's no secret you should just matriculate up to Mendocino county...they've some shrubbery there that would totally, magically enhance your 'Eyes, taters and virgin 'shrooms.

Just trying to help...that's what I do.

 

[ESPiam]

Everything is getting grilled, Chicken breast, hamburgers, brats, kabobs, corn on the cob and shrimp skewers. I gotta go before something burns just came in to cool off. Dang its hot outside.

 

[Soonersincefitty]

Everything is getting grilled, Chicken breast, hamburgers, brats, kabobs, corn on the cob and shrimp skewers. I gotta go before something burns just came in to cool off. Dang its hot outside.

Well, you better get busy pilgrim...

Thanks for sharing...wish I was there with a rascally bottle of Chablis.

 

[Section22Sooner]

Well, you better get busy pilgrim...

Thanks for sharing...wish I was there with a rascally bottle of Chablis.

Is that the secret to washing down asparagus? I hear that asparagus causes aspergers disease. I guess there is nothing wrong with the occasional asperger.

 

[Soonersincefitty]

Is that the secret to washing down asparagus? I hear that asparagus causes aspergers disease. I guess there is nothing wrong with the occasional asperger.

Ha!
I had a haunting feeling that asperger thing would be broached.

 

[Soonersincefitty]

Oh my, taste buds are partying hard!

I did a two part apple wood, one part mesquite chips smoking. (I know, thinking outside the box)
This steak is righteous.

I'd like to pay tribute to the Angus cow that gave her all so I could get my carnivore on...

Suck it Vegans!

 

[Senior Sooner]

Ha!
I had a haunting feeling that asperger thing would be broached.

You should not be surprised...You set the stage for it when you cast aspersions on your asparagus!

 

[Soonersincefitty]

You should not be surprised...You set the stage for it when you cast aspersions on your asparagus!

Oh, dear girl, I wasn't surprised one iota...not with this clever lot!

 

[Medic007]

Just picked and imported Hatch green chiles. A shit ton of them. Some are grilled, peeled, and frozen. Some are smoked, peeled, and frozen. I use those to cook with and as condiment throughout the year. Some of those grilled and smoked make respective grilled and smoked fermented Hatch green chile hot sauces. The remainder are crushed and used to make a fermented green chile hot sauce.

Heaven.

 

[Soonersincefitty]

Just picked and imported Hatch green chiles. A shit ton of them. Some are grilled, peeled, and frozen. Some are smoked, peeled, and frozen. I use those to cook with and as condiment throughout the year. Some of those grilled and smoked make respective grilled and smoked fermented Hatch green chile hot sauces. The remainder are crushed and used to make a fermented green chile hot sauce.

Heaven.

A definitive man of taste. Those rock.
We have a store in Coweta, (free byline) Country Mart, that will roast them for you in one of those rotating hopper things with four jets of propane fire heating them up.

They're apparently more versatile than I'd previously thought.
They sure do smell good.

 

[Sooners83]

tonight it was Kabobs..left over small sections of a full beef filet and chicken breast chunks. Home grown red onion, red bell, chili and banana peppers along with mushrooms and large green olives. The wife makes a butter sauce from from hell that goes on top of the kabobs and a bed of white rice.....add some garlic toast. It was good.

 

[K2C Sooner]

I'm still hungry...............

 

[Medic007]

A definitive man of taste. Those rock.
We have a store in Coweta, (free byline) Country Mart, that will roast them for you in one of those rotating hopper things with four jets of propane fire heating them up.

They're apparently more versatile than I'd previously thought.
They sure do smell good.

Nothing beats Hatch green chiles. I rely on a guy that makes an annual pilgrimage to harvest his share of a farm plot. Me and several other guys split the cost. When we get them they are all of 2-3 days old. We eat them on eggs, pizza, burgers, dogs, brauts, in chili, in queso, on chicken, pork chops, tacos, fajitas, soup, etc.

Those propane hoppers are ok, but for the purest rendition, they should be slowly grilled side by side. The flat ones are money. They are best when they have about 70% skin char with no splitting. Those hoppers beat the shit out of them and cause splitting. Splitting causes fluid loss which can lead to over browning of the flesh. You want even and very slight browning and most of the softening to come from internal steam. They are done at the point of hissing.

You'd be better served to buy the box and skip the hopper roast. Put them on your grill and lovingly tend to them as individuals. These babies aren't coffee beans.

Great smoked too.

 

[Medic007]

I'm still hungry...............

You should be. Is that called the little bitch sammich? Looks like an appetizer.

 

[Soonersincefitty]

Nothing beats Hatch green chiles. I rely on a guy that makes an annual pilgrimage to harvest his share of a farm plot. Me and several other guys split the cost. When we get them they are all of 2-3 days old. We eat them on eggs, pizza, burgers, dogs, brauts, in chili, in queso, on chicken, pork chops, tacos, fajitas, soup, etc.

Those propane hoppers are ok, but for the purest rendition, they should be slowly grilled side by side. The flat ones are money. They are best when they have about 70% skin char with no splitting. Those hoppers beat the shit out of them and cause splitting. Splitting causes fluid loss which can lead to over browning of the flesh. You want even and very slight browning and most of the softening to come from internal steam. They are done at the point of hissing.

You'd be better served to buy the box and skip the hopper roast. Put them on your grill and lovingly tend to them as individuals. These babies aren't coffee beans.

Great smoked too.

Thanks for the tips.
I'll go down and buy all that 20 bucks will get me tomorrow.

 

[Medic007]

I'll be working but call me if you need help. 20 bucks should get you close to 20 pounds. And if you can, buy the flat ones. The puffies are ok, but take closer care. Two sides are easier than 3 or 4.

 

[Soonersincefitty]

I'll be working but call me if you need help. 20 bucks should get you close to 20 pounds.

20 lbs? Oh hell, I'll have to freeze some. How do I do that, with the 'freezer' grade bags?
Will that suffice?

 

[Medic007]

After they come off the grill, put them in something they can continue to get worked by steam. A bowl with a lid or sealed foil pouches. Even gallon sized freezer bags work. Once they cool and reach room temp, cut the top off, cut in half lengthwise, use your finger to gently scrape out the placenta and seeds, then work the skin off. When properly steamed after grilling, the skin just slips off the flesh. You're left with the food of the gods. Freeze them in bags and use them as you see fit.

 

[Medic007]

Yes, freezer bags are great. You'll find that 20 lbs is nothing if you like Hatch green chiles and prepare them well. I'll consume 20 pounds before Christmas.

 

[Soonersincefitty]

After they come off the grill, put them in something they can continue to get worked by steam. A bowl with a lid or sealed foil pouches. Even gallon sized freezer bags work. Once they cool and reach room temp, cut the top off, cut lengthwise, use your finger to gently scrape out the placenta and seeds, then work the skin off. When properly steamed after grilling, the skin just slips off the flesh. You're left with the food of the gods. Freeze them in bags and use them as you see fit.

Thanks mi amigo. Sounds like ambrosia.

 

[Medic007]

Thanks mi amigo. Sounds like ambrosia.

Of course bro. I'm a lifelong addict.

 

[Soonersincefitty]

Of course bro. I'm a lifelong addict.

Hey Medic,
Going down tomorrow for a box of Hatches peppers.
15 bucks for 25 lbs. Is that about right?
Sounds like a bargain.

Like you suggested, gonna get them raw and smoke them on the grill with cherry wood chips.
What else you got as far as prep? Anything?

Thanks in advance.

 

[Medic007]

Good price. Just cook them until the skin darkens and separates. After you take them off, put them to rest in something that will hold steam and don't touch them for 2 hours or so.

 

[Soonersincefitty]

Good price. Just cook them until the skin darkens and separates. After you take them off, put them to rest in something that will hold steam and don't touch them for 2 hours or so.

Thanks, you remind me of a Dr. I had in Lawton.

Dr. Martin S. Pepper.

Thanks, Dr. Pepper!

 

[veritas59]

Just picked and imported Hatch green chiles. A shit ton of them. Some are grilled, peeled, and frozen. Some are smoked, peeled, and frozen. I use those to cook with and as condiment throughout the year. Some of those grilled and smoked make respective grilled and smoked fermented Hatch green chile hot sauces. The remainder are crushed and used to make a fermented green chile hot sauce.

Heaven.

How do you hatch a green chili? I'm picturing flaming tail feathers.

 

[iasooner1]

Thanks, you remind me of a Dr. I had in Lawton.
Dr. Martin S. Pepper.
Thanks, Dr. Pepper!

That's great! When I first moved to IA 35 years ago I went to a Urologist named Richard Long...