#Cast Iron BBQ

[outdoorovernights]

SR8024 Cast Iron BBQ Review

Have you ever gathered around a campfire and wished you could achieve that perfect sear on a steak like you do on your backyard grill? There’s something magical about cooking over an open flame, the way it connects you to the primal roots of outdoor cooking. If this resonates with you, then the SR8024 Cast Iron BBQ x 14″ Steven Raichlen Signature Series Tuscan Grill just might be the missing…

[lustingfood]

Steak and Eggs with Chimichurri (x)

[bbqbastard]

De Skillet pt. 1: Hoe kies je de juiste gietijzeren pan?

[grillpartshub-blog]

Cast Iron Burner Replace for Your Barbecue Gas Grills (4 Pack) Fits Compatible Models: Flexfire FLX3, FLX4, FLX4R, FLX4RN, FLX5, FLX5R, FLX5RN, BroilChef BCP-400, BCP500, BLAZE BLAZE-4, BLAZE-5, BLZ-3, BLZ-4-NG, BLZ-5, Bull Lonestar 30 Gas Models. SHOP NOW!!

[chefkevinashton]

Char-Broil Charcoal L BBQ-Review

A few weeks ago, Char-Broil UK asked me if I’d like to review one of their charcoal grills.  Of course I’m happy to review all kitchen equipment I’m offered but I always give an honest professional opinion. Char-Briol is an American company that started in 1948 in Columbus, Georgia, so they should know something about the art of barbecuing. As some of you might know, last year I reviewed a 4…

[turayochina]

GAS GRIDDLE--Outdoor Cast Iron Burner Gas BBQ Grill Plancha Griddle Table Top Gas Grill

[petermorwood]

Flammkuchen / Tarte Flambeé / "German pizza"

This evening I found a slab of Speck (strong-smoked bacon) in the freezer that I didn't know we had, there was half an onion and a tub of Lithuanian sour cream in the fridge, so @dduane decided to try Flammkuchen.

Originally, so the story goes, it was made by bakers as a pre-thermometer way to check the temperature of their wood-fired ovens (and provide a quick snack at the same time).

Tarte flambée is the French name, but "German Pizza" or indeed any sort of pizza it certainly isn't; there's neither tomato sauce nor cheese, and no yeast in the dough.

Whether it's German or French depends on who you ask, since it originates from the province of Alsace, an area which has changed hands a lot in the past couple of centuries and whose ownership has been A Source Of Friction Between Guess Who for almost as long.

To stay neutral, the recipe DD used is Swiss. ;->

Here's the translation:

*****

Alsatian tarte flambée

This delicious speciality from Alsace is also ideal for an aperitif. Thinly rolled bread dough with sour cream, onions and bacon cubes!

350g flour (12½ oz) 1.25 tsp salt 2 dl water (6.7 US fl oz / .42 US pt) 2 tbsp olive oil 200 g crème fraîche / sour cream (7 oz) 2 onions (we had less, so used less...) 120 g farmer's (thick, well-smoked) bacon in slices (4¼ oz) a small grind of pepper

And this is how it's done:

Mix flour and salt in a bowl. Pour in water and oil, mix and knead into a soft, smooth dough. Form the dough into a ball, cover and let it rest at room temperature for about 30 minutes.

Preheat oven to 240 degrees (464 F). Halve the dough and roll it out into an oval shape about 3 mm thick (1/10 inch) on a lightly floured surface. Place the dough on two baking sheets lined with baking paper.

Spread the crème fraîche / sour cream over the dough, leaving a border of approx. 1 cm (½ inch) free all around. Peel the onions, cut them into fine rings, cut the bacon into strips, spread both over the crème fraîche / sour cream and season.

Baking per tray: approx. 12 minutes each on the bottom shelf of the oven.

*****

Since this was our first time making Flammkuchen, we baked them one at a time to check for errors. There were none (Swiss recipe!) and 12 minutes was exactly right to produce this result both times:

DD needs to be careful because of IBS so they were made with mostly bacon on one side, mostly onion on the other, and with a glass of cool white wine they made an excellent Sunday supper.

Next time, now we know how well this recipe works, we'll be more generous with the toppings. :->

Incidentally, rather than baking-trays or the pizza stone we need to replace (ceramic utensils, tile floors and gravity Do Not Mix Well) we used the cast-iron griddle which in summer often goes on the BBQ...

... and gave the oven a thorough pre-heating, then transferred the Flammkuchen in and out with a peel, all of which worked splendidly.

That tip about using baking paper is excellent, BTW: no sticking, no spillage, no washing up. I bet it'll work with other things as well.

Like, for instance, more Flammkuchen... ;->

[hdra77]

Well, Seymour, I made it, despite your directions.

Ah, Superintendent Chalmers, Welcome! I hope you're prepared for an unforgettable luncheon!

Myeh.

[GASP] Oh ye gods, my roast is ruined! But what if... I were to purchase fast food and disguise it as my own cooking? Ho ho ho ho ho, delightfully devilish, Seymour!

Ah-

Skinner with his crazy explanations,

The superintendent's gonna need his medication,

When he hears Skinner's lame exaggerations,

There'll be trouble in town tonight!

SEYMOUR!

Superintendent, I was just- uh, just stretching my calves on the windowsill. Isometric exercise! Care to join me?

Why is there smoke coming out of your oven, Seymour?

Uhh, oh! That isn't smoke. It's steam. Steam from the steamed clams we're having! Mmm... steamed clams!

Phew!

Superintendent, I hope you're ready for mouth watering hamburgers!

I thought we were having steamed clams.

D'oh, no. I said steamed hams! That's what I call hamburgers!

You call hamburgers "steamed hams"?

Yes! It's a regional dialect.

Uh-huh. Eh, what region?

Uhh, upstate New York?

Really? Well, I'm from Utica, and I've never heard anyone use the phrase "steamed hams".

Oh, not in Utica, no. It's an Albany expression.

I see. You know, these hamburgers are quite similar to the ones they have at Krusty Burger.

Ho ho ho ho, no, patented Skinner burgers. Old family recipe.

For steamed hams?

Yes.

Yeah, so you call them "steamed hams" despite the fact they are obviously grilled.

Ye- uh- you know, the- one thing I should- excuse me for one second.

Of course.

[YAWN] Well, that was wonderful. A good time was had by all, I'm pooped.

Yes, I should be- Good Lord, what is happening in there!?

Aurora borealis?

Ah- aurora borealis!? At this time of year, at this time of day, in this part of the country, localized entirely within your kitchen?!

Yes!

May I see it?

No.

Seymour, the house is on fire!

No, mother, it's just the northern lights!

Well, Seymour, you are an odd fellow, but I must say, you steam a good ham.

Help! Help!

Crispy, spicy chicken tenders are better than the fast food favorite. The meat is tender and juicy and the coating is perfectly crisp and spicy. Deep fryer, skillet, and air fryer instructions included. Because of the hot oil this recipe is not recommended for young cooks. Difficulty level 2/10

Copycat Popeye's Chicken Strips

Published: Mar 26, 2020 Last Updated: Sep 26, 2023 by Marye 1773 words. | About 9 minutes to read this article.

Crispy, spicy chicken tenders are better than the fast food favorite. The meat is tender and juicy and the coating is perfectly crisp and spicy. Deep fryer, skillet, and air fryer instructions included. Because of the hot oil this recipe is not recommended for young cooks. Difficulty level 2/10

Prep Time15minutes mins

Cook Time20minutes mins

Marinate30minutes mins

Total Time1hour hr 5minutes mins

Jump to Recipe

Good news! You're about to save a lot of money! This Copycat Popeye's Chicken is so easy you'll never go back to fast food again

Shopping list

If you don't have a Popeye's Chicken in your neck of the woods then you don't understand the enormity of posting this recipe. Popeye's makes fried chicken like no other — spicy, smoky, crispy perfection. They have their own special sauce to dip it in but my kids like honey mustard sauce or bbq the best.

Or Ranch. You can't go wrong with Ranch.

Boneless chicken breast or thighs

Louisiana hot sauce

Buttermilk

Peanut oil (if deep frying)

Chipotle powder

All-purpose flour

Smoked paprika

Eggs

Salt

Instructions

There are three ways to make these:

In a deep fryer

In a cast iron skillet

In an air fryer

To me the very best flavor is when they're done in a deep fryer but I think it's good to have options, right?

No matter which way you make these chicken strips you'll start the same. Always marinate for 30 minutes in the buttermilk mixture but not more than an hour.

Remove a chicken bread strip from the marinade and dredge in flour.

Dip in the egg mixture.

Dredge with flour again. Set aside.

Bring oil to 360F.

Add the chicken a little at a time without crowding.

Fry until golden.

Remove to a paper towel covered plate. Keep warm.

Serve hot.

Add your favorite dipping sauce.

[jetstargenderfuckery]

ok while cleaning out my backpack i found a recipe that a church teacher gave me for butter chicken. he supposedly makes the second best butter chicken in utah county (and it is very good) but he was also kind of transphobic and an asshole so heres his secret recipe if anyone wants to steal it and make delicious chicken out of spite:

seminary butter chicken

chicken:

1 lb boneless skinless chicken (thigh is best)

1/2 cup plain yogurt

2 tbsp lemon juice

1 tbsp ginger (paste or minced)

1 tbsp garlic (paste or minced)

1 tbsp red chili powder

1 tbsp salt

oil to pan fry

gravy:

2-3 tbsp oil

1 medium-large onion, roughly cut

2-3 medium tomatoes, roughly cut (or 1 28 oz can stewed tomatoes)

1/3 cup cashew nuts

1 tbsp garlic (paste or minced)

1 tbsp garam masala powder

4 tbsp granulated sugar

2 tbsp white vinegar

2 tsp chili powder (optional)

5 tbsp butter

3 tbsp heavy cream

salt to taste

2 tsp kasoori methi or fenugreek leaves (optional)

* if cooking on cast iron or skillet - cut chicken into bite size pieces. if cooking on bbq grill, leave chicken in large breast or thigh

* marinate chicken with yogurt, lemon juice, ginger paste, garlic paste, red chili powder and salt. set aside, overnight if possible.

* pan fry onions on high heat until caramelized, add tomatoes and cashews

* add garlic, garam masala powder, sugar, vinegar, and chili powder. mix evenly and let it simmer on medium-low heat for 10-15 minutes, stirring every few minutes until cashews are soft.

* blend onion/tomato/cashew into a fine puree

* cook the marinated chicken pieces until no pink appears. if using a skillet, cook in batches so meat does not boil in its own juices. otherwise, cook on bbq grill, let rest 5 minutes, then cut to small pieces

* add blended puree back into pan (strain to remove tomato seeds)

* combine puree, cooked chicken, butter, cream, and kasoori methi in large pan and let simmer for 8-12 minutes

* garnish with cilantro if desired

* serve with basmati rice and/or naan bread

[butts-bouncing-on-the-beltway]

I'll want to break down the chicken and beef into pre-marinaded freezer baggies with any roots or beans or sauces paired with them in a lil bundle of baggies, that way meals become as simple as popping a baggie set into a cast iron in the oven or on the stove. The last of the current priority garden, home, and body ingredients are in the mail, and I'm just waiting until I have the last of my salts and amino acids to mix them up.

Upcoming projects:

1) add compost cultivator to The Stacks now that there is a sizeable hay patch and an existing decomposition culture to support

2) Start tree seed trays (wild plum and black cherry)

3) Start greens seed trays (amaranth, turnip, beet, collard)

4) start shrub seed trays (Alleghany blueberry)

5) start wildflower seed trays (flax, marshmallow)

6) bury seed trays in coco coir and compost when The Stacks are fully decomposed

7) infuse olive oil with shea butter cubes, resins, cracked seeds, and salts in pourable cruets

8) break down chicken and beef into ready-prep single meal and bulk meal portions and freeze (burger/meatloaf mix, chili mix, carne asada, carne criolo, buttermilk chicken for battered cutlets, pulled chicken and ranch for pizza root-fries, kung pao chicken, green curry chicken, pulled chicken for matzoh soup, meatballs, lemon garlic chicken, ground beef crumbles, Date Night Steaks, sliced roast beef packets, jerky, BBQ for beans, dumpling filling, seasoned battered chicken for fried chicken strips and cheesy chicken pasta/veggie-noodle lasagnas, etc)

9) sauce tomatoes and freeze

10) bake a round of washing soda

11) ferment some rice for washing cakes and scalp scrubs

12) mix laundry detergent (epsom salts, resin infused oils, seed infused oils, washing soda, hand soap)

13) mix body scrubs

14) mix and set washing cakes

15) mix and jar scalp scrubs

16) mix and jar hair cremes

17) mix and jar hair masques

18) mix and jar skin masques

19) mix and bottle serums

20) mix and bottle texture spray

21) mix and jar bath salts

22) deep clean kitchen (wash counters, wash sink, treat drain, sweep and mop floors, wash cabinetry, wash appliances, run cleaning cycles on oven and dishwasher, clean out traps and catches, wash trash can and deoderize, empty and sanitize recycling bag, clean cat cozies, sanitize kitty meal plates, sanitize communal water fountain, sanitize water pitcher and replace filter, etc)

23) juice citrus (lime, lemon) and bottle/refridgerate

24) make citrus paste (lime, lemon) and freeze

25) make chimichurri base and freeze

26) make basil, garlic, and sesame paste and freeze

27) make kefir

28) make garlic confit and freeze

29) make caramelized onions and freeze

30) make pepper paste and pepper jelly and freeze

31) make pickles (onion, garlic, peppers, sundried tomato) and freeze

32) make curried carrot and lentil soup and freeze

33) make chicken stock and freeze

34) make kimchi

35) make samosa and empanada wrappers (corn masa pastry dough)

36) make dumpling wrappers (rice paper)

37) make and freeze dumplings, samosas, and empanadas (veggie mince, meat mince, kimchi and rice, Oaxaca and honey, Oaxaca and beans, Oaxaca and pepper jelly, curry chicken, veggie curry)

38) mix and bag sazon rice packets

39) prep herb and spice mix bottles

40) season and freeze root-fries and root-wedges

41) marinade and freeze veggie side dishes

42) air fry and package chickpea pops

43) make candied snickie snacks (nuts, jerky, coffee beans, carrots, citrus)

44) cut and batter Oaxaca strips for battering (seasoned lentil and rice flour) for paneer pakora and fried cheese sticks

45) cut Oaxaca strips for cheesy pastas

46) make and freeze queso fundido (Oaxaca cubes, peppers, garlic confit, coriander, oregano, paprika, chili pepper flakes, cumin, salt, cracked peppercorns, sundried tomatoes, shea butter curls, buttermilk, meatmince)

47) mix and freeze omelet/egg casserole mixes (queso fundido, onions, salt and pepper, fresh herbs, liquid whole egg mixed with buttermilk and rice flour, sundried tomato mince)

48) repot Pomegranate in compost and coco coir

49) identify and butcher the rooster

50) source scrap wood for laying nests, cat climbers, garden stakes, cat toys, chicken toys, carry/storage crates, etc)

51) mix dehumidifer/air filter pack for upstairs bathroom

52) deep clean upstairs bathroom (wash sink, wash floors, wash toilet, wash cabinetry, refill hand soap, wash counters, polish hardware, wash mirror)

53) wash towels and hang out to dry

54) wash blanket/bed linens and hang out to dry

55) wash clothes and hang up to dry in rounds of 2× outfits or 1× linens per basin

56) deep clean our bathroom (wash sinks, wash counters, sweep and wash floors, wash cabinetry and walls, refill deoderizer, clean shower, polish hardware, wash mirrors, refill hand soap, organize shower and sink products, wash toilet)

57) deep clean bedroom (take out trash bins, pick up floors, vacuum and sanitize carpets, wash walls, organize clothes, organize dog toys, sanitize dog meal dishes, wash and polish side tables/trunk, wash bedframe, sanitize mattress, change sheets and blankets)

58) vacuum and sanitize upstairs carpets

59) wash walls upstairs

60) clean guest bedroom (sanitize mattress, wash and replace bed linens and blanket, pick up floors)

61) move office couch to living room

62) move office desk/supplies to guest bedroom (for now)

63) plan a workout routine (minimum 2x gym days/wk for rowing and cycling and traction, min 2 home workouts/wk -> prioritize range of motion, balance, and gradual endurance building)

64) plan a hygeine routine (min 3x wash day/wk for skin, max 1x wash day/wk for hair)

65) organize my next round of plans

[actualbird]

a grill, a brick oven, firewood on the ready, CAST IRON SKILLETS. you guys can have a team bbq over here!!!!

[withahappyrefrain]

I love the new grill dad anon..the oil to clean thing doesn’t make sense to me either, I’m pretty sure once you become a man with a grill you understand it..no woman has understood that shit (maybe it makes sense in their weird boy brains😂)

But I feel like Rooster, Hangman and Bob have a grill off (organized by coyote and Phoenix and videoed by fanboy and payback with steller camera work) and Bob just out grills them with the power of midwesterness.

Bradley’s is too basic and chill (cali and Virginia don’t have much rep for grilling)

Hangman’s is way too fried and oily (fried food is good until it gets gross and soggy “family recipe”)

Meanwhile Bob’s grill doesn’t have a deep fry attachment and he makes cheese burgers (every kind of cooked) (with toasted buns) full sandwiches (family recipe) and hot dogs that aren’t full of chemicals that made fanboy throw up last time (didn’t help that he ate five of them) and hands down won (clean grill and a “kiss the cook” apron) They decide to rotate who grills at the annual bbq but everyone comes to Bob’s house in the summer on Sundays 😂

The oil thing sounds intuitive but it's like a cast iron skillet. Water removes the seasoning and depending on the material of the grill can cause it to rust, whereas oil can still remove the gunk but not hurt the grill or cause shit to get into your food. It's not a guy thing it's the chemistry of cooking :)

Bradley can grill steaks, but his burgers aren't anything special. We're not known for grilling in Virginia, but I can see him being really good at smoking meats. So he'll bring his smoked brisket to the dagger cookouts and everyone takes leftovers home.

Jake does use too much oil. He makes a delicious deep fried turkey for Thanksgiving and like Bradley, his burgers and hot dogs are alright. He knows how to do fried chicken and that becomes his speciality for cookouts. Ooo, and fries okra!!

Bob knows the secret to grilling is timing and seasoning. He doesn't have a super fancy grill, it gets the job done. He tinkers around with seasoning, trying out different ingredients and varying amounts until he cracks the code. He has several notebooks of different recipes, seasoning mixes, marinades, etc. If he shares a recipe with you, that means you're in his good graces ;)

[bbqbastard]

Smakelijk Konijn op Spaanse wijze gegrild op de BBQ

[grillpartshub-blog]

Porcelain Coated Cast Iron Rectangular Cooking Grid Set of 2 Replace for Your BBQ Grills Fits Compatible Models: Hamilton Beach 84131, 84131C, Ellipse 2000LP, 2000NG, 2001LP, 2001NG, 2100, 2101, 2102, 2103, Kenmore 141.157900, 141.157901, 141.157902, 141.157940 Gas Models. SHOP TODAY!!

[discount-limeade]

Slipknot: A Review

Part 2

(See Slipknot Vs. Batman For Iowa Era)

Conrad's Ratings On How Well He Thinks The Knot Members can Cook (+ What their favorite Poptart Flavor is)

#0 Sid Wilson

8/10

I actually REALLY fuck with Subliminal Versus hhh

No hair in the food. He's got a Tie on so he MUST know what he's doing. -1 for refuses to use the right noodles for the Dish. -1 Stares at you the Entire time you eat.

Poptart: Blueberry. He peels the Crust off.

#1 JOEY JORDISON

3/10

CANNOT COOK! -2 for does he LOOK like he owns a fucking pot OR a Pan. -1 Only has Ketchup and Half a Coke in the fridge. -1 he "Customizes" his Fast Food Orders. (BK BBQ Sauce on a Crunch Wrap Supreme ETC.) -2.5 for Asks you what you want then says no to every Option until you say what he wants. -.5 put salt in your Drink.

Poptart: Cherry or S'Mores.

#2 Paul Gray

10/10

Classic "Spaghetti Date" kinda Guy.

Homemade Sauce. Garlic Bread and Salad as Sides. No Complaints, he just knows what he's doing.

In a Not Spaghetti Setting, he will Cut your food up for you.

Poptart: Cherry. Toasted with Butter.

#3 Chris Fehn

6/10

Look at him Crackin MAD jokes in this Picture, love it.

-2 for "I love Cast Iron Pans Because you don't have to clean them". YES YOU DO. -1 Too much Salt. -1 can't make Eggs. Look at that picture, man looks like he FUCKS UP some Boiled eggs. But look again and Tell me He knows how to Fry one. Exactly.

Poptart: Berry Blast. Don't even know if that's a Real Flavor but it's his favorite FOR SURE.

#4 Jim Root

5/10

This is a Situation where I think that James, THE MAN, is actually a fuckin Superb Chef. This picture however, not Gonna Cut it.

-1 everything is Spicy as FUCK. Like Run To the fuckin Faucet For water, Damn Near Inedible For some Dishes. -1 for ONCE AGAIN I REALLY don't think this man Washes his Hands. It keeps me up at Night. -1 you made a Comment on a piece of his House Decorations and He Spit in your Sauce. -2 doesn't own Actual Plates or Silverware. Styrofoam Babyyy.

Poptart: Banana. Again, don't know if it's Really, but he looks like he likes That Fake Banana Flavor.

#5 Craig Jones

7/10

I think he'd be REALLY good at Grillin.

-1 for seasons Steak with Salt. Not exclusively but it's part of his Steak seasoning blend, it's just wrong. -1 Grill Brush Bristle in your Burger. -1 wears an Apron that has a print of some guys hairy Chest on it, that man is Wearing Speedos...

Poptart: None. Prefers Apple Toaster Strudels.

#6 Clown

5/10

It's Not that he CAN'T cook, he just doesn't.

-1 for Dirty Dishes. -1 for inappropriate Dinner Conversation. He is telling you about the Process of which This Specific kind of meat is Harvested.

(Personally I'd be Mad interested but Some people can't handle all that YK).

-2 for didn't shower before you came over. Nothing and Everything to do with Cooking. -1 His edibles are Kinda Weak.

Poptart: Cookies N Creme. Cream or Creme?

#7 Mick Thomson

8/10

Nah man, look at this fuckin, LOOK. Got me Gay As Hell.

-1 for the Opposite Cast Iron thing. He soaks it. Unforgivable Really. Now you have to season it EVERY TIME. -1 for He gave you a Mickey Mouse Spoon. -1 for he uses the Microwave A LOT. -1 butter butter butter, beer, butter butter. (This is how he keeps the Meat Moist.)

+2 for Dinner was Served on a Zoopals plate of your choosing.

Poptart: Cinnamon. The Superior Flavor.

#8 Corey Taylor

2/10

This is coming Out of pure Hatred for A post someone made. It Inspired me to make this Whole review. In this post, it was a Picture of the most UNDERCOOKED, UNDER SEASONED, WHITE PEOPLE LOOKIN CHICKEN THAT EVER EXISTED. And it was Some like, thing Where Corey was like, 'Made Dinner'. It was BEYOND foul. I know these Ratings are Based on the picture Provided but fucking -3 for That Post.

There is a Method Of Jacking off Wear you put soup in a Ziploc bag, then put it in a sock to make a Fleshlight. -2 for he served you the Sock Soup.

(I have never Tried this, spare me Please.)

-1 for look how dirty his hands are. Motherfucker doesn't even OWN a Sink. -1 for he Keeps sticking his fingers in the food to Taste it.

Poptart: Fudge. Toasted.

The End.

[turayochina]

TABLE TOP PLANCHA--Outdoor Cast Iron Burner Gas BBQ Grill Plancha Griddle Table Top Gas Grill