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/ck/ - Food & Cooking

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10946889 No.10946889 [Reply] [Original]

Hand 'em over! OR ELSE! I swear to God, I will burn your whole restaurant to the ground!

ITT: Trade recipes, just cause. Bonus points for Pics, Triple scores for pics and walkthroughs.

>> No.10946918

>>10946889
I love recipe threads! But I hate this thread and the way you kicked it off.

>> No.10946961
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10946961

>>10946918
Oh snap.
My bad. How could I do it better?

>> No.10946968

>>10946961
If you knew better, you'd do better.

>> No.10946971
File: 8 KB, 284x300, Meatloaf.jpg [View same] [iqdb] [saucenao] [google]
10946971

>>10946968
Extra helpful.

>> No.10947807

>>10946961
I usually do not cite my secret recipe.
I've lied to gf's saying I've lost/forgotten it, but I really admire the organization, vision, and detail in this post.

>>10946889
This is my best dish. Even as a decent skilled home-chef, it is my secret move.

https://www.allrecipes.com/recipe/7985/blueberry-buckle/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%202

>> No.10947904

https://www.allrecipes.com/recipe/21694/marinated-grilled-shrimp/

>> No.10947912

https://www.seriouseats.com/recipes/2014/03/the-best-black-bean-burger-recipe.html

this is probably the most eye opening recipe for me, since I didn't really eat any beans or chickpeas before trying it and after trying it I eat like a quarter pound a day. The idea of roasting the beans was a revelation.

>> No.10947943

>>10946961
Why would the shiso cracker be upright like a tombstone?

>> No.10947946
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10947946

>>10946889

>> No.10947949
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10947949

>>10946889

>> No.10947994
File: 461 KB, 640x1136, 5E4762A6-B071-4207-80BB-AC9453A9CE05.png [View same] [iqdb] [saucenao] [google]
10947994

The best BBQ chicken drums I’ve ever made we’re on a rotisserie in the grill. McCormick Mesquite rub is our absolute favorite. I never deviate.
Set up a rotisserie in your grill and either use pellets, foil packet preferred smoke method.
We use a rotisserie basket 20$ eBay
I take the center grill out including flavorizer bars, put a foil pan directly on the two unlit burners and add a few self light briquettes-4-7 add some mesquite chunks I got from Menards and let those coal over. Leave the outside burners on low and you don’t need a big fire. A small 8” pan is all that’s neccessary for smoke.
The smoke penetrates all the way to the bone. Sauce however you like
I like em medium hot/hot smoky Lillie’s bbq sauce Memphis style with heat. It’s like McDonald’s bbq if it had enough heat to it.