/ck/ - Food & Cooking

>>16191850
all you need is a hot side and a warm side
take it easy brother

it's always candyland in my rape kitchen

Why would I take advice from someone who drinks redneck soda?

>Get tenderloin steaks
>Get a bottle of Italian dressing the oily kind
>Put steaks and dressing in a stainless steel or ceramic pan or bowl.
>Cover with plastic wrap and push it down until it touches the food so that there's NO air inside.
>Put in refrigerator
>Go work on your car or do something else for at least 6 hours.
>Put on charcoal grill and cook them medium.
>If you have women or kids, cook their steaks well done or they'll fucking cry.
>You are now #1

>>16191867
>Why would I take advice from someone who drinks redneck soda?

And grills like a boss!

>>16191906
mmmm sugarbeans and redbull

>>16191979
Those are Busch's country style baked beans. This is not a big meal for a 6'3" 230lb. Man.

>>16191979
Post pic of what you ate today. Probably a bird's nest and a couple of cockroaches.
You guys that work in offices eat donuts and candy all day. You drink warm, bitter water with a fuckton of sugar in it and call it coffee.
I don't drink anything that's brown.

>>16191850
absolute boomer

>>16191884
mmm grilled horse pussy

>>16191906
Just thinking about those beans

>>16192179
not even wh-iskey?

>>16191854
/thread

>>16191854
spbp

>>16191850
how can i cook chicken like that on a grill?

>>16193258
Go slow with the heat, otherwise by the time it gets that crispy it's still raw inside

>>16193258
Use bone in pieces like quarters, much more forgiving than breasts

>>16191850
great quality photos

>>16191850
Americans burn their chicken

>>16191850
nice everything is burnt

>>16191850
way to spot a shit cook

>>16191850
also you need one of these to know it's done

>>16193258
My dad always parboiled his breasts and they turned out well. I pound mine flat. A bone-in cut with dark meat is more forgiving, but thighs are fatty. A whole chicken is my favorite to grill.

>>16192224
That doesn't look anything like horse pussy.

>>16194833
ok mule, sorry

>>16191850
While I agree with you that food on the grill should only be flipped once let me interject some reality into your rant.

You can't get good hashmarks on the meat with "shuffling the meat" a couple of times. Also, grills have hot spots so while you might use the thickest piece of meat as a guide of when to flip all the meat there is always a piece or two that will be undercooked, i.e. you're going to want to flip them again when it is time to start taking off some of the meat.

>>16191850
I like crosshatching and avoiding flareups.
I'd say kick away, but I really don't want you to hurt yourself trying to lift your leg that high. Stretch a bit first.

>>16191850
Looks like you needed to shuffle your food to a cooler spot on your grill. Unless you're grilling with propane like a retard.

>>16191850
I'll do as I please.

>>16192257
Bourbon yes. But that's more like amber colored.

>>16193258
I used Open Pit barbecue sauce. It's cheap and makes that burnt crispy coating. It's a vinegar based sauce, but it's the best for charcoal grilling. That whole meal cost me less than $5. There was more than what's shown. The most expensive thing was the Red Bull.

>>16192224
Acorn squash with butter and brown sugar.
Shit was cash.

If you see a woman within a ten foot radius of a grill, you better tackle her.
She's obviously up to no good.

>>16196609
but there are so many good brown-coloured beers, and aged spirits.

>>16196721
I know. It's a meme. I've never turned down a Guiness.

>>16196750
I'm not sure if anyone's ever figured out how to set the gas for it, but if you find O'Hara's on tap, and it doesn't pour like a cloud, go for it. It's like the thick dessert version of Guinness Foreign Extra.

>>16196765
Thanks. I'll look for it.
There's a lot of Irish bars in southern Wisconsin, but most of them can't even make a proper black and tan.

>>16196788
That's fucking tragic... although I guess my plan of keeping back a bottle of my tropical stout to make a black and tan with my current batch of belgian nonsense is also kind of tragic, and probably a waste of otherwise pretty ok beer.

>>16194561
Those are for noobs. Real men use the force.
>>16194894
Not if you do it right.
>>16194926
Fuck your sear marks.
Are you going to eat it or get married to it?

>>16197076
First one, then the other.

>>16197076
>Not if you do it right.
There's the "git gud" nonsense I was expecting.

>>16191867
Appalachian water

>>16191850
My meat hasn't moved in almost 8 hours. I went to bed after putting it on the smoker, woke up to this.

>>16197076
You are an enormous faggot

>>16197076
>2021 and still basing your bbq game on a bunch of bro myths

>>16191850
Enjoy your cancer

>>16199092
I will.
With barbecue sauce

>>16199092
No I didn't enjoy your post.

>>16198481
You're gonna make it.

>>16198860

>>16198860
>>>16197076 (You)
>>2021 and still basing your bbq game on a bunch of bro myths
Real life 20 years experience. I don't see you posting any pics of your cooking. Pic rel was something I made on a charcoal grill for less than $5. Shit was cash.

>>16198481
Can I eat your meat? No homo.

>>16199434
Not yet, my meat needs to rest.
Brisket is done

>>16191850
I flipped this chicken 4 times. Is it safe to eat?

>>16196788
Why waste time with imported shit when you have some of the best local beer in the country

Tryin' to justifiy burnin' that meat, aren't ya?

>>16191850
i feel like it doesnt really matter how many times you flip somethin

>>16191850
Fuck you
That goes for steak and burgers but not for chicken you asshole
Also, fuck you

>>16199772
No that looks terrible. Give it tome and I'll dispose of it properly

>>16191850
Cool rule mate.
I'll cook however I fucking like, autist retard.

>>16193258
Put it in the oven at low temperature or sous vide.

Finish it on the grill.

>>16199884
Yes and no. You will get better grill marks the less often you flip (provided your grill is hot before placing the meat), and you're less likely to damage the meat, but you get less even cooking the less you flip (think pizza oven vs. rotisserie), and you can actually dry the meat out more because of this. The main things are hot-spots, flareups, direct-vs-indirect heat, and smoke (wood vs. fat).

>>16199772
I'll let that slide.

>>16199791
We start drinking around 11 or 12 years old.
After a while, you wanna try something new plus I'm half Irish.

>>16199791
Pabst blue ribbon is still my favorite beer and the only beer that tastes like a real beer to me. Brings back good memories, like when you're a kid and your Dad gives you a sip. It's even better on tap. Fight me.

>>16199887
If you can't tell if your meat is cooked properly, you cut into the thickest part of it with a knife and take a look.
>No need to play with it.
>No shifting
>No shuffling
>No skidding
>No shidding
>No sliding
This isn't Candyland motherfuckers!

>>16200578
I mean, I'll fight you for the sake of fighting you, but not about your choice of beer.

>>16200619
Based and bro pilled.

>>16200598
Or you poke in a thermometer and minimize the hole. Or, if your confident with your senses of touch and timing, you poke at the thickest part and maybe compare to the base of your thumb (thenar eminence) as you touch various fingertips of that hand to the tip of the thumb... For instance, my open hand gives me med-rare, my middle finger touched to my thumbtip gives me med-well beef or properly done pork.

>>16199913
You know how I can tell you've never stolen a steak off of someone else's grill and ate it with your bare hands while outrunning him?

>>16200661
Because I own a grill and steaks, or because that's a really rare thing to do?

I disagree. Each item should be turned 90 degrees on each side once. Heat management is also a concern, as certain grills may necessitate movement if there are hot spots.

When cooking proteins over a stovetop/range, you also need to move them. You have to ensure your proteins have been thoroughly patted dry and that your pan/oil at hot prior to introducing said protein to the pan. After a short while, you need to free the protein from the bottom of the pan, to ensure that oil distributes properly under it, which ensures proper thorough browning, i.e. no unbrown patches on the seared side.

>Flips steak once on charcoal grill using only his penis.
>Doesn't break eye contact with you while doing it.

>>16200693
Ultimately, every cook is different and uses his own methods of grilling. The people who have to eat your food will be your judge.
That being said, I've seen people who can't put the spatula down and are constantly moving their meat around. They play with everything, even the hotdogs, and that's what really activates my almonds.

>>16200752
Worry not, I agree in principle about those people. They're meat shuffling extremists, I'm merely a shuffling moderate.

>>16192035
you sound like you take it up the ass

>>16193270
Why would you try to make any sort of point on a cooking board using a gif of a woman who has not eaten a meal in the past month?

>>16200821
>>>16192035 (You)
>you sound like you take it up the ass

Meat shuffler detected.

>>16200864
What's with the extra keystrokes. Too much shuffle in your meat?

>>16191884
your mums plum?