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!
Lifestyle Whatcha cooking?
- Thread starter mysticmac
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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!
It's my favorite way to cook burgers now. A little seasoning salt that an OG'er makes (you know the one), a little pepper, and some steak seasoning. Throw it on for about an hour. I top it with onion, tomato, and some bbq sauce from that same og'er.
Here's a Mutant burger, Snake River Farms waygu, aged sharp cheddar, thick cut apple smoked bacon, sautéed onion, bacon wrapped jalapeño stuffed with cheddar and cream cheese, onion ring, avocado, BBQ sauce cowboy candy, kewpie mayo! On a brioche bun! 
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