darksabre Posted February 18, 2016 Report Share Posted February 18, 2016 Quote Link to comment Share on other sites More sharing options...
Ogre Posted February 18, 2016 Report Share Posted February 18, 2016 I know y'all gonna butter a cookie now. Let's be real. Try a pinch of salt. Quote Link to comment Share on other sites More sharing options...
PASabreFan Posted February 18, 2016 Report Share Posted February 18, 2016 I'm making a chicken chocolate chip cookie pot pie. Quote Link to comment Share on other sites More sharing options...
spndnchz Posted February 18, 2016 Report Share Posted February 18, 2016 Just eat the f in cookie! Quote Link to comment Share on other sites More sharing options...
Hoss Posted February 18, 2016 Report Share Posted February 18, 2016 I made hasselback chicken for the first time on Tuesday... Fantastic. I'm no cook so it was an actual effort to try and I enjoyed it entirely. Recommended if you haven't tried it yourself. Quote Link to comment Share on other sites More sharing options...
Weave Posted February 18, 2016 Author Report Share Posted February 18, 2016 Hasselback chicken? Quote Link to comment Share on other sites More sharing options...
Claude_Verret Posted February 18, 2016 Report Share Posted February 18, 2016 Done hasselback potatoes on the grill, never chicken...it might be worth a try. Quote Link to comment Share on other sites More sharing options...
MattPie Posted February 18, 2016 Report Share Posted February 18, 2016 Done hasselback potatoes on the grill, never chicken...it might be worth a try. Â I didn't realize that guy I graduated Iroquois with was a widely known chef. Quote Link to comment Share on other sites More sharing options...
Hoss Posted February 18, 2016 Report Share Posted February 18, 2016 Hasselback chicken? Cook up some spinach then mix in ricotta cheese. Cut slits into raw chicken where you stuff the spinach mix into the slots. Toss some cheddar and paprika on top to bake. Good with mshed potatoes and green beans. Quote Link to comment Share on other sites More sharing options...
Claude_Verret Posted February 18, 2016 Report Share Posted February 18, 2016 http://www.seriouseats.com/recipes/2011/12/grilling-hasselback-potatoes-with-garlic-and-parmesan-recipe.html Quote Link to comment Share on other sites More sharing options...
Doohickie Posted February 19, 2016 Report Share Posted February 19, 2016 Homemade crockpot pulled pork. So awesome, so easy, so delicious. Quote Link to comment Share on other sites More sharing options...
Weave Posted February 19, 2016 Author Report Share Posted February 19, 2016 Homemade crockpot pulled pork. So awesome, so easy, so delicious.  Texas? Crockpot pork?  *head explodes* Quote Link to comment Share on other sites More sharing options...
Claude_Verret Posted February 19, 2016 Report Share Posted February 19, 2016 Texas? Crockpot pork? Â *head explodes* In all fairness Texas is more known for beef BBQ, but I think if you make crockpot pulled pork in NC....bad things happen, really bad things. Quote Link to comment Share on other sites More sharing options...
Doohickie Posted February 19, 2016 Report Share Posted February 19, 2016 Texas? Crockpot pork?  *head explodes*  It comes out just about as good as when you get in a restaurant, and it's practically zero effort. Hate if you want, I don't care. Quote Link to comment Share on other sites More sharing options...
Weave Posted February 19, 2016 Author Report Share Posted February 19, 2016 It comes out just about as good as when you get in a restaurant, and it's practically zero effort. Hate if you want, I don't care.  Oh I don't hate on pork.  Ever.  But man, you gots barbequing weather year round!  In all fairness Texas is more known for beef BBQ, but I think if you make crockpot pulled pork in NC....bad things happen, really bad things.  Carnitas is bad things in NC? Quote Link to comment Share on other sites More sharing options...
PASabreFan Posted February 19, 2016 Report Share Posted February 19, 2016 It comes out just about as good as when you get in a restaurant, and it's practically zero effort. Hate if you want, I don't care. You have a nice digital camera. These are people who develop their own film. Worlds are colliding. Quote Link to comment Share on other sites More sharing options...
Claude_Verret Posted February 19, 2016 Report Share Posted February 19, 2016 (edited) Oh I don't hate on pork. Ever. But man, you gots barbequing weather year round!   Carnitas is bad things in NC? Not à t all, there is an authentic Mexican food truck that makes the best carnitas you've ever had right down the road from me....but if you invite over a native North Carolinian and serve crock pot pulled pork, I think they end up staging a Civil War reenactment battle in your backyard. Kind of similar to many of the chicken wing sacrilege practices we witness outside of WNY. Edited February 19, 2016 by Claude_Verret Quote Link to comment Share on other sites More sharing options...
ubkev Posted February 19, 2016 Report Share Posted February 19, 2016 Kind of similar to many of the chicken wing sacrilege practices we witness outside of WNY. You mean like a BBQ sauce base for hot sauce? Or did you mean places that bake their wings? Or places that can't figure out what medium means? Or... Never mind, I could do this for days. This is why I make my own wings now. Quote Link to comment Share on other sites More sharing options...
Doohickie Posted February 19, 2016 Report Share Posted February 19, 2016 You mean like a BBQ sauce base for hot sauce? Or did you mean places that bake their wings? Or places that can't figure out what medium means? Or... Never mind, I could do this for days. This is why I make my own wings now. I first had BBQ wings from Santora's in 1967. It's been a part of Buffalo chicken wings for a long time. Quote Link to comment Share on other sites More sharing options...
MattPie Posted February 19, 2016 Report Share Posted February 19, 2016 I first had BBQ wings from Santora's in 1967. It's been a part of Buffalo chicken wings for a long time. I'd almost guess BBQ wings existed (in other places) before Buffalo chicken wings did. I normally order them if I'm out as "Buffalo" wings usually leave a lot to be desired. Quote Link to comment Share on other sites More sharing options...
ubkev Posted February 19, 2016 Report Share Posted February 19, 2016 I first had BBQ wings from Santora's in 1967. It's been a part of Buffalo chicken wings for a long time. I didn't say BBQ wings. BBQ wings are all fine and good. But when I order 5 lbs of hot with celery and Bleu cheese and I get a BBQ/hot sauce mixture, well that's just not good sauce! Quote Link to comment Share on other sites More sharing options...
JJFIVEOH Posted February 19, 2016 Report Share Posted February 19, 2016 I've been mastering the grilled ribeye lately, but a few months ago I went with something new. A dry rubbed, grilled pork loin. I usually get about a 2.5-3 pound pork loin and rub it with a mixture of cayenne, kosher salt, ground pepper, sugar, brown sugar, etc.............. Grilling it takes about 45-60 minutes with the lid up, on high. Â Here's the problem I'm having, maybe somebody can help. Whenever I rub it, within minutes the rub gets wet and turns into a thick, pasty coating. It will collect at the bottom of the plate I have it on, and I have to keep scooping it up and rubbing it back on. This happens no matter how much I dry it off beforehand. Somehow I pictured it turning out looking like a brisket. Is there a way to keep the dry rub, dry? When I grill it, it still comes out delicious as I keep scooping it back onto the meat as it grills. It's the best pork I've had, juicy and super tender. I was just hoping it would come out looking like a brisket, that's the tastiest part is the outside. Â Oh, to keep with the title of the thread, I just had a bowl of strawberries and raspberries. Â Â Quote Link to comment Share on other sites More sharing options...
Weave Posted February 19, 2016 Author Report Share Posted February 19, 2016 Pork loin doesnt need alot of rub. Grilling it won't develop a bark so there is no point in a thick rub. Give it the equivalent of a heavy seasoning and let it marinate in that for a few hours instead. Quote Link to comment Share on other sites More sharing options...
ubkev Posted February 19, 2016 Report Share Posted February 19, 2016 Looks good JJ! Â I do pork loin about once a month. Just rubbed up with a little salt, pepper and Italian seasoning. When there's about 10 minutes of cook time left I brush on a cranberry sauce made from a can of cranberries mixed on the stove with some cranberry juice, then it doubles as a drizzle sauce once the pork is on your plate. Â You just made me want to make it on the grill, just as soon as the weather here permits it. Pork loin doesnt need alot of rub. Grilling it won't develop a bark so there is no point in a thick rub. Give it the equivalent of a heavy seasoning and let it marinate in that for a few hours instead. Thanks we've. I'll try that too! Quote Link to comment Share on other sites More sharing options...
MattPie Posted February 19, 2016 Report Share Posted February 19, 2016 Leftover fortune cookies and a Kind Hickory Smoked granola bar. Quote Link to comment Share on other sites More sharing options...
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