What's new
By:

Happy Mothers Day!

Hantlers said:
Charcoal brings the best flavor, gas is just so much easier though. I use a smoker for a lot of stuff and an infrared grill for my steaks most of the time. Infrared grills are freaking badass.
Click to expand...

My dad has a grill that has a gas grill and a charcoal grill. What we use depends on what we are doing.
 
Hantlers said:
I'm impressed at the 18 year old knowing how to cook a steak. Grilling is all about technique, timing and most importantly, the meat you buy. You marinade cheap meat (flat iron, flanks, etc) and you salt and pepper nice steaks. I'll put some oil on my steaks too just because it helps make a nicer crust. I'm all about having a nice crust while it's still rare inside.
Click to expand...

I used to basically be my mum's surrogate daughter when it came to baking/cooking, as I grew up (I have two brothers, zero sisters). Been helping out in the kitchen from a very young age, and I've cooked solo since I was 13. I've also been grilling since I was 14. I definitely love cooking, though I definitely have room for improvement.


Agree with everything that you say here. I find that the best oil for just salt/pepper is olive oil, but if you're trying to cook some japanese-inspired eye of round steaks, using a toasted sesame oil base with soy sauce (among other specs; hell, you could even make your own version of teriyaki sauce) makes a killer marinade.

PS: My grill also has an infrared side-burner, but I find that I never use it (I usually to the grilling for family and guests). Too many prefer their steaks >medium, and my super-healthy family doesn't like a lot of "carcinogenic" char-marks on their steaks
 
Yeah my mom likes her steaks medium so I cook hers on our gas grill because it's easier that way. I cook my dad and I's steaks on the infrared...that thing is a beast. I actually cooked a flat iron with a teriyaki sauce and a hot chili sesame oil marinade the other day. It was definitely very good.

Get in the cooking thread and add some super healthy recipes fool.
 
Red potatoes. My wife will slice them up, add a little oil, salt and pepper, and Lawry's then wrap them in foil. Low and slow on the grill. The trick is to cook them long enough to where they get crispy, but not overdone. I think it usually takes about 25 minutes on my grill. Double wrap them. She'll throw a bunch in the foil and wrap them up, then flip it over (so the part "opening" is on the bottom of the next layer of foil) and wrap them again. Freaking delish. I tried doing some zucchini once. I need more practice at that.
 
catratcho said:
Red potatoes. My wife will slice them up, add a little oil, salt and pepper, and Lawry's then wrap them in foil. Low and slow on the grill. The trick is to cook them long enough to where they get crispy, but not overdone. I think it usually takes about 25 minutes on my grill. Double wrap them. She'll throw a bunch in the foil and wrap them up, then flip it over (so the part "opening" is on the bottom of the next layer of foil) and wrap them again. Freaking delish. I tried doing some zucchini once. I need more practice at that.
Click to expand...

There you go. Add that to a steak/pork chop and my asparagus/mushroom dish and that is a fine meal.
 
Hmmm .. for potatoes I don't like to use foil. Best, crunchiest skinned potatoes are done like this;

- Scrub them
- lots of fork pokes
- rubbed with olive oil
- add kosher salt to the skins
- bake directly on oven rack (unwrapped) for about 90 minutes (depending on how many you're baking)
- should add foil to the bottom to catch the oil drippings

Best potato, hands down.
 
PKM said:
Hmmm .. for potatoes I don't like to use foil. Best, crunchiest skinned potatoes are done like this;

- Scrub them
- lots of fork pokes
- rubbed with olive oil
- add kosher salt to the skins
- bake directly on oven rack (unwrapped) for about 90 minutes (depending on how many you're baking)
- should add foil to the bottom to catch the oil drippings

Best potato, hands down.
Click to expand...

That is how I do baked potatoes in the oven. Except the tinfoil is wrapped around the potatos though.
 
Stoked said:
That is how I do baked potatoes in the oven. Except the tinfoil is wrapped around the potatos though.
Click to expand...

Try it my way and see. I used foil for years until a chef explained why the foil shouldn't be used .. I think he was 100% correct and I've done without the foil for about 5 years. Let me know if you decide to do so.
 
PKM said:
Try it my way and see. I used foil for years until a chef explained why the foil shouldn't be used .. I think he was 100% correct and I've done without the foil for about 5 years. Let me know if you decide to do so.
Click to expand...

I am thinking of grilling some steaks with my dad this week. I will buy two potatoes and try that.
 
Thanks for all the suggestions.

I had a free pass since I've been bulging discs out for a solid 6 weeks doing H.I. stuff for her. Working 12 hours/day, 7 days a week, for a month and a half has to count for something right?

I kept the day simple by buying her an iPad2, giving long back massages the night before and night of, getting and taking kids to bed both nights, and cooking dinner last night while she did whatever she wanted without children.

We'll see if it was enough to put up with me.
 
Another important factor for potatoes is the variety used. Red and Yukon golds are always good. When it comes to Russets, you want to use burbanks. Most grocery stores use norkotahs because they look better but they taste like ***.
 
Last edited:
Hantlers said:
Another important factor for potatoes is the variety used. Red and Yukon golds are always good. When it comes to Russets, you want to use burbanks. Most grocery stores use norkotahs because they look better but they taste like ***. I specialize in potatoes so I can tell which is which based on taste now, trust me, don't eat norkotahs.
Click to expand...

I have found that I am typically not a fan of Russett potatoes, aside from when you plan on deep-frying them to make French Fries. Too dry. My parents grow a bunch of potatoes in the garden (Gods, so so so much better than the crap you get at the grocery store). Red potatoes taste better baked, grilled, fried, in stews, and mashed. Yukon Gold potatoes are awesome, but they're more pricey (at least here in Edmonton), and I haven't had much history purchasing/growing them to compare with red potatoes as a result.

But please, whatever you do, avoid Taro potatoes. My mom experimented with them last winter; luckily, the experiment was short-lived.
 
Hantlers said:
I've never bought a potato from a store other than reds and yukons, I have like 1200 acres of potatoes to pick from so I never buys those things haha. I really like russets for mashed potatoes or something au gratin...I don't mean to brag, but if you had some of my russets you would like them. Guaranteed.
Click to expand...

Need my address or what?
 
PKM said:
Hmmm .. for potatoes I don't like to use foil. Best, crunchiest skinned potatoes are done like this;

- Scrub them
- lots of fork pokes
- rubbed with olive oil
- add kosher salt to the skins
- bake directly on oven rack (unwrapped) for about 90 minutes (depending on how many you're baking)
- should add foil to the bottom to catch the oil drippings

Best potato, hands down.
Click to expand...

To bake a whole potato, I would agree. But these are sliced pre-cooking.
 
You must log in or register to reply here.

Share this page
Back
Top