/ck/ - Food & Cooking

Sirloin on friday, Porterhouse yesterday.

Probably gonna do some burgers tomorrow.

pic related, yeterday's porterhouse

>>10777860
I posted an image just like this on the /ck/ challenge a few years ago and people voted against me because I lived in a place with a porch and a yard with green grass. Now I live in a studio with no private outdoor area ;_;

>>10777860
Yesterday I tried to make grilled chicken wings and beef ribs. The wings turned out pretty good. For the beef ribs, I made the mistake of subbing malt vinegar for regular vinegar when making the BBQ sauce, and I griled them wrapped in foil for about an hour as I'd seen others do it before I realized that was fucking dumb and placed them directly on the grill on indirect heat.
Surprisingly, they turned out pretty tasty. The sauce was sweet and spicy and the ribs were still juicy. I only grilled half of them yesterday, so tonight I'm going to try again with my other half prepping the BBQ sauce properly and other stuff.

>>10777874
thats a good looking steak, anon. you've got the 1st step down: "get good grill marks". now it's time to work on step 2: "get a mahogany sear on the meat between the grill marks". make sure the surface of your steak is as dry as possible when you put it on the grill, if you dont already, it helps a ton.

>>10777860
It's hot outside. Everything that gets cooked gets cooked on the grill because I live in a shitty rental where the A/C can't keep it below 75 inside running 24/7 if it is more than 90 outside.

Frozen pizza on poorfag days like today.
Sourdough bread.
Pork chops.

>>10778029
If I had more time I would have taken longer to prep, but as it was I got home from the store, let it sit for 5 minutes, then salt + pepper and threw it on the grill 5 minutes later.

>>10777860
beef heart strips, marinated for about an hour in red wine vinegar, olive oil, and whatever herbs i grab from the pantry

Skewer and grill on high heat maybe 2 minutes per side.

Poorfag heaven.

brisket and ribs

smoked meats

>>10777982
Malt and cider vinegar have the advantage of being sweeter that white, and so can bring more flavor in without being cloyingly acetic.
>>10778045
>frozen pizza
You can get a pizza stone that's normally used in ovens, but it works great on a grill too. Instead of grill marks, you can get the nice, even brown like you'd expect of a brick oven pizza.

>>10778133
Ah, I see. So should I just stick with the malt again this time? Like I said the sauce turned out actually pretty okay.

How do you grill or cook outdoors if you live in an apartment with no backyard or balcony?

Should I buy an Arteflame?

>>10778255
Does your place not have any outdoor public grills either? I guess the only other way is to buy one of those mini grills and haul it to the middle of the parking lot or something.

>>10778255
Many apartment buildings have common areas where you can set up a grill. Or you could visit a public park, camping area, etc.

Should I grill chicken thighs tomorrow?

>>10778255
gonna have to go to the parking lot or a public park anon

>>10778268
Sure.

>>10778268
yes i give you permission, Anon

>>10778268
No.

>>10778258
I know it is for hipster cunts but I really do want one.

>>10778258
Seems like a meme but it's your money.

>>10778699
>hipster
>using the most inefficient fuel
>and way of using it possible

>>10778703
I mean it likely is, but it is anymore of a meme than my lang smoker or wok station?
>>10778711
What is the problem with cooking with a wood fire?

>>10778724
Nothing, IMO. I just imagine hipsters would be crying about cutting down a tree and releasing CO2 after being brainwashed into believing AGW

>>10778734
Oh that must makes me want it more.

>>10777860
>Tell me /ck/, are there grills on the internet?
>Seriously, it's summer, what do you got on the BBQ/grill?
I live in Florida, probably grill year round 2x/week, if not more. Propane grill, 4 burner and a cool zone, heavy and thick grill rack which is seasoned and stickproof from age. Why propane? It's ready in 5 minutes, and it's completely off and cooling down when I pull the meat and walk inside, but I will add chips in a smokebox when wanted, about half the time. I have an allspice tree in the yard, that trim back and turn into jerk pork night. I buy pecanwood, mesquite and hickory for chips.

On the regular, just basic steaks, from bone-in ribeye or Tbones to ny strip, and even top sirloin. Simple marinade of olive oil, garlic and splash of citrus or vinegar. Pat dry, rub with salt and pepper, maybe some herbs. Sides are usually onions, zucchini and peppers I grill at the same time. Sometimes I skewer kebobs with mushrooms and peppers.

I whirl up chimmichurri in the blender to serve over a skirt steak or flank that I butterfly and pound out. Or I turn skirt steak into fajitas. Simple sour orange, garlic, onion, and olive oil, pinch of cumin makes "mojo criollo" goodness.

I marinate pork or chicken breasts and toast up pitas and lots of veggies, and make a mediterranean spread, usually with some tzatziki or hot sauce, and taboulleh salad on the side.

I use Badia dry seasoning for jerk pork, by rubbing all over a pork loin, which I then smoke. Serve with coconut rice or congri, and a pourover of tangy escabeche sauce. You can also grill plantains sliced in half and brushed with olive oil open-faced like that.

I don't often make ribs, but when I do, it's dry rubbed, low and slow foil baked until bones are freely moving, and then only finished on the grill.

>>10778789
>grilled chicken breasts
I got cottonmouth just from reading this.
Use thighs. Cheaper and so much better.

>>10778045
Frozen pizza in a smoker is the best shit ever

>>10778189
If you like it, keep doing it! Culinary purity is for idiots, gays, and the French.
>>10778711
He said hipsters, not hippies
>>10778734
And as for you, >>>/pol/

>>10777860
Made some chicken wings a while ago

Picking up the upgraded model of Weber today, has the ash catcher. It's used but it's a nice shade of blue, so it's ok!

>>10777860

Buy yourself a rotisserie add on. Get them charcoal chickens and baby back ribs going. Nothing better than tender charcoal roasted meats.

>>10777874

Ummm that's a t-bone you nigger.

I built my grill in my apartment only to realize it wouldn’t fit through the balcony door. Had to take it apart and assemble outside like the moron I am.

>>10780839
>he doesn't know what a T-Bone looks like.

It's not the largest filet section on a porterhouse that i've seen, but to call that a T-bone is just factually incorrect.

Pic related
Porterhouse left
T-bone right

Notice the size difference of the tenderloin filet section.

Any tips for using lump charcoal? There are some pieces the size of my forearm and breaking them down makes a mess and small pieces that immediately fall through, it's such a hassle.

Any good pork chop grilling recipes?

Basic stuff desu. Burgers & hot dogs.

>>10778815
>>>10778789
>>grilled chicken breasts
>I got cottonmouth just from reading this.
>Use thighs. Cheaper and so much better.
They're different, not better. Learn to keep on the skin and not to dry out your meat instead newb, k?

>>10779959
Sure thing! Though for some reason the ribs didn't cook right this time. The day before leaving them on indirect heat with flipping and basting every 20 minutes or so made it great, but this time I did the same thing for the same amount of time and my shit was basically raw. I don't get it.