The Grill and BBQ thread

#3,006
#3,006
TN404 said:
Need a good slaw recipe - post up!
Click to expand...

I've used Adam Perry Lang's coleslaw on several occasions and really liked it. Fair warning...this isn't your traditional slaw!

Ingredients
Kosher salt
1 teaspoon caraway seeds
1 teaspoon celery seeds
1/2 cup water
1 cup mayonnaise
1/2 cup heavy cream
1/4 cup sugar
1/2 small onion, minced
2 garlic cloves, minced
3 tablespoons cider vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 large carrot, coarsely shredded
1 large Granny Smith apple, peeled and cut into 1/4-inch matchsticks
1/2 cup chopped flat-leaf parsley

Preparation
1. Put the shredded green and red cabbage in two large colanders and toss each with 1 teaspoon of salt. Let drain in the sink for 2 hours. Pat the cabbage dry.

2. In a small, dry skillet, toast the caraway and celery seeds over moderately high heat until fragrant, about 20 seconds. Add the water and let cool.

3. In a blender, combine the mayonnaise, cream, sugar, onion, garlic, vinegar, lemon juice, cayenne and black pepper. Pour in the caraway and celery seeds and their liquid; blend until the dressing is smooth.

4. In a large bowl, combine the green and red cabbages, carrot, apple and parsley; toss with the dressing. Season with salt.
 
#3,007
#3,007
Few things are as satisfying as perfectly sliced baby back ribs. I've tried really hard to get these guys to slice like they the turn in boxes you see at BBQ competitions. I think I'm finally getting the hang of it.
 

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#3,012
#3,012
cali_vol said:
Hahaha. Yes that helps. It also helps when I don't overcook it. :p
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Hey, I've got a question(s) for you. You said you were growing ghost peppers. Have yours bloomed yet? I don't remember if you said they have or not.

The reason I ask is, I've got two plants that have been blooming for about two weeks now. They flower then fall off. I'm pretty sure it's because they were kept out in cold weather a few nights, but it's crazy how they still keep blooming. There are at least 75 on each plant.

Any suggestions ?
 
#3,013
#3,013
Behr said:
Hey, I've got a question(s) for you. You said you were growing ghost peppers. Have yours bloomed yet? I don't remember if you said they have or not.

The reason I ask is, I've got two plants that have been blooming for about two weeks now. They flower then fall off. I'm pretty sure it's because they were kept out in cold weather a few nights, but it's crazy how they still keep blooming. There are at least 75 on each plant.

Any suggestions ?
Click to expand...

Damn, you're way ahead of me. I've got flowers but that's it (and nowhere near that many). I'm really not the expert here as I've only had super hots for a few years. From what I've read and heard I think they'll eventually take hold.
 
#3,014
#3,014
I keep thinking and hoping they will, but every day its the same. Its so frustrating. I would bet in the last two weeks there have been 150 blooms, on each plant. Its unreal.
 
#3,017
#3,017
I'll take a pic and see if it turns out good enough to see the blooms. Maybe I'll start a stupid hot pepper thread. I still have some seeds ordered that should be here in the next day or two. Really excited about those.
 
#3,018
#3,018
cali_vol said:
Few things are as satisfying as perfectly sliced baby back ribs. I've tried really hard to get these guys to slice like they the turn in boxes you see at BBQ competitions. I think I'm finally getting the hang of it.
Click to expand...

Very nice. Love the color. What issues have you had with your slicing? What kind of blade do you use?
 
#3,019
#3,019
Big Orange Jeff said:
Very nice. Love the color. What issues have you had with your slicing? What kind of blade do you use?
Click to expand...


A couple of things. First, I was using the 3-2-1 method. For me, that was overcooking the ribs. Having that much moisture made it fall apart rather than get a fine cut. Second, the knife. I've been using just a cheap, dull chef's knife - that's been replaced by a new set plus a long brisket knife. I've no idea what those are actually called but it worked like a charm. Finally, I want perfect slices. No pulling and no taring, just perfect slices. I'm not there yet - but close.

Any tips anyone has would be helpful. I'm also guessing resting time has an impact?
 
#3,020
#3,020
cali_vol said:
A couple of things. First, I was using the 3-2-1 method. For me, that was overcooking the ribs. Having that much moisture made it fall apart rather than get a fine cut. Second, the knife. I've been using just a cheap, dull chef's knife - that's been replaced by a new set plus a long brisket knife. I've no idea what those are actually called but it worked like a charm. Finally, I want perfect slices. No pulling and no taring, just perfect slices. I'm not there yet - but close.

Any tips anyone has would be helpful. I'm also guessing resting time has an impact?
Click to expand...

Long, thin one with the scallops?

40645a.jpg


If so, that's called a granton edge slicer, or carver maybe. I know that scalloped style is called granton though. I don't do many briskets (unfortunately) but use that kind for other roasts and it is so great to have, always see ones like it used on TV when people are carving brisket.
 
#3,021
#3,021
cali_vol said:
A couple of things. First, I was using the 3-2-1 method. For me, that was overcooking the ribs. Having that much moisture made it fall apart rather than get a fine cut. Second, the knife. I've been using just a cheap, dull chef's knife - that's been replaced by a new set plus a long brisket knife. I've no idea what those are actually called but it worked like a charm. Finally, I want perfect slices. No pulling and no taring, just perfect slices. I'm not there yet - but close.

Any tips anyone has would be helpful. I'm also guessing resting time has an impact?
Click to expand...

I thought on those shows they used a electric knife a lot.
 
#3,022
#3,022
NochNoch said:
Long, thin one with the scallops?

40645a.jpg


If so, that's called a granton edge slicer, or carver maybe. I know that scalloped style is called granton though. I don't do many briskets (unfortunately) but use that kind for other roasts and it is so great to have, always see ones like it used on TV when people are carving brisket.
Click to expand...

That's the one!
 
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