Lifestyle Whatcha cooking?
- Thread starter mysticmac
- Start date
Is this the BBQ thread, too?
Some marinated red splits for ya!
Not a fan of the crumble cheese. Its pretty good but it overpowers all the flavors and I like the spice and sourness of the lime.
Some marinated red splits for ya!
Not a fan of the crumble cheese. Its pretty good but it overpowers all the flavors and I like the spice and sourness of the lime.
Looks great, I'm gonna try husks on tomorrow afternoon
What is the white stuff on that corn cob
Red Splits is chicken? sorry not familiar
I think you should post individual BBQ threads as well, I enjoy them greatly.
The corn must be grilled on high heat to doneness, it will not burn or even get grill marks with the husk on if done proper. Àdd grill marks later if you like.
Sauce:
Butter, mayo/crema(mexican sour cream) blend for "the white stuff", lime, salt, and mexican chile powder(tajin). You can also top with crumble cheese like a queso fresco and some chopped cilantro if you wanna be fancy.
Before you knock the mayo try it with all the spices. It is the only way you'll ever want corn again.
Above is split quarter. Very popular in South TAYHOSS. Gets more of the marinade/seasoning per sq in. The butcher runs the leg quarters through the slicer, bone in. The tops are even better. If you ask for the splits go ahead and keep them, too.
Sauce:
Butter, mayo/crema(mexican sour cream) blend for "the white stuff", lime, salt, and mexican chile powder(tajin). You can also top with crumble cheese like a queso fresco and some chopped cilantro if you wanna be fancy.
Before you knock the mayo try it with all the spices. It is the only way you'll ever want corn again.
Above is split quarter. Very popular in South TAYHOSS. Gets more of the marinade/seasoning per sq in. The butcher runs the leg quarters through the slicer, bone in. The tops are even better. If you ask for the splits go ahead and keep them, too.
Nice
I will try the corn recipe, always looks interesting
Gonna pick up corn and chicken at the farmers market in the morning and grill before the UFC
View: https://youtu.be/aSuuP6QBKsg?feature=shared
50/50 blend mayo/crema is a game changer! I'll be having the fam over for the fights tommorrow, too. So there should be great eats!
That looks fun
It's not as shit as its name suggests. Fried it is amazing, especially the tails since they are like potato chips.
Yes, this is everything cooking related, if its you cooking it, or if you have cooking suggestions.
Soaking corn with husks on is beneficial if you want to steam it on the grill, otherwise no soak needed for sure if you want the BBQ/smoke taste. Having said that, it does depend on the cook time and temps with whether to soak or not.
I have been husking them then cooking them on the colder side of my weber slowly, which is nice, they get a bit drier but also candied in a way
Gonna try the husked method tomorrow and maybe even put some drizzle of Mexican white sauce on with some toppings...why not?
You can also strip one of the husks (not completely) to get your seasonings, oil, butter, whatever, in, then just put it back with that side up so nothing drips out.
I'm grilling up some spicy louisiana sausages at them moment. I don't have a large variety to choose from in these parts but the evergood brand is the best I've found of what is available.
I agree, its a myth. I just wash and slap them on the grill. Once I get them near done I will put them aside and smoke low but I usually go hot and fast to start. I want them out of the way asap as I hate the husks getting on the meat. I dont like cooking them husks off at all. I like my corn neat.
Since you are going to shuck them, washing isn't even necessary since you can't wash off what's on the inside. It does add water content to the husks to help with slightly steaming though.
Finished up directly over the coals to get those crispy edges after the skin snaps. Perfectly cooked if you like them them to taste and have the texture like I eat them.
I just wash all veggies for my mental stability lol. Poison spray chemicals cant penetrate the shell, poison does not penetrate shell! No poison on grill surface!
I been eating all manner of random shit, lol. Trying to empty out my big freezer cause I'm moving.
The other day was turkey with chutney and stuffing, lol. I think it was from Costco.
Tonight it's some chicken picado I had vacuum sealed who knows when.
I thought it was chili when I pulled it out.
Its like the lottery, all the writing on everything wore off.
The other day was turkey with chutney and stuffing, lol. I think it was from Costco.
Tonight it's some chicken picado I had vacuum sealed who knows when.
I thought it was chili when I pulled it out.
Its like the lottery, all the writing on everything wore off.
^Fixed that.
You are juan corny bastid! Seriously, during the first OG buyout scare I came here and ran through a ton of posts. I'm a fan of your meat!
Doing smoked burgers tonight. 225 until they reach about 132. Then I crank up the smoker to 475 and open the grate to get the flames until they hit 138. Flip and add cheese. Keep on for about 2 more minutes until tue cheese melts. Gives you a medium burger.
You are dabbling in the mejeeCAN guey! Come to the brown side, young padajuan!
Please show the finished product!
