Smoke's bar and grill

Discussion in 'General Discussion' started by HittingSmoke, Apr 10, 2017.

Smoke's bar and grill

Discussion in 'General Discussion' started by HittingSmoke, Apr 10, 2017.

  1. HittingSmoke

    HittingSmoke AoA Emeritus

    Today's insatiable spontaneous craving was a proper cheesesteak after seeing some bullshit abomination shared around the internet.

    [​IMG]

    Thinly sliced prime ribeye seared so hot you couldn't see the meat through the smoke, with provolone, onions, and poblano peppers on a sourdough hoagie.

    Washed down with a Whistling Pig Hefeweizen from Leavenworth Biers.
    AndyCapp, Austok and Rhyus like this.
  2. Arcfire

    Arcfire Guild Admin Staff Member

    Now if only I could unhinge my jaw.
  3. HittingSmoke

    HittingSmoke AoA Emeritus

    It closes better than it looks like it would.
  4. Rhyus

    Rhyus Veteran Member

    I don't buy it. There is no gun in the picture.
  5. Arcfire

    Arcfire Guild Admin Staff Member

    The gun is clearly in the sammich. You can see the outline.
  6. HittingSmoke

    HittingSmoke AoA Emeritus

    State law says no guns where people under 21 aren't allowed and this sandwich is obviously too pornographic to be around minors.
    syberghost and Fell like this.
  7. HittingSmoke

    HittingSmoke AoA Emeritus

    So I didn't know the bottle of Szechuan sauce I keep in my fridge was going to turn into a meme. Apparently people are really into this now.

    BBQ Szechuan Meatballs. 1:1 pork to beef mix, dried onions, dried garlic, breadcrumbs, salt, coated in Subb's beef marinade then brushed with spicy szechuan sauce about half way through. Smoked over hickory.

    [​IMG]
    AndyCapp, Rhyus and Bnorus like this.
  8. Bnorus

    Bnorus Veteran Member

  9. Arcfire

    Arcfire Guild Admin Staff Member

    Gonna cook up a batch of meatballs myself this weekend. Got all the goodies in the fridge ready to go. Dunno about that glaze though... probably gonna go red pepper flakes instead for the heat.

    Update: Tonight I dine like the King of IKEA!
    [​IMG]

    Attached Files:

    Last edited: Apr 14, 2017
    HittingSmoke and Rhyus like this.
  10. HittingSmoke

    HittingSmoke AoA Emeritus

    Lollipop chicken wings + Buttermilk + Frank's Red Hot + flour =

    [​IMG]
    Arcfire likes this.
  11. Arcfire

    Arcfire Guild Admin Staff Member

    Got the house to myself this week while the lads are off playing in a lake. Time to tempura all the things! Tonight's victims: eggplant, mushrooms, onion rings, pickles. If only I wasn't too cheap to buy shrimp...
  12. HittingSmoke

    HittingSmoke AoA Emeritus

    I'm partial to panko myself.
  13. Arcfire

    Arcfire Guild Admin Staff Member

    Yeah if only they sold bigger bags of the stuff at the Smiths I frequent. That and the flour has more applications,
  14. Fell

    Fell Guild Admin Staff Member

    I have a fryer, tried wings with flour which were in a word...meh. is there some other recommended batter concoction I should try?

    For now I use BWW wings sauces since they sell over the counter and I have my faves, but I always keep some Frank's around too...
  15. HittingSmoke

    HittingSmoke AoA Emeritus

    I find breading and frying to be one of the most difficult types of cooking. To make something like KFC extra crispy style you'll want to make a seasoned batter, coat them, then dip the battered chicken in seasoned flour. For really basic fried chicken you can dip the chicken in water then in seasoned flour. That will give you more traditional skin. You can also do a double dip. Water, flour, water, flour. That works well for thick skin, too. For my wings, I used buttermilk because it's flavorful and thick enough to pick up a bunch of flour. The real trick other than getting the breading to stick right is seasoning. It takes a fuck ton of seasoning to make breading flavorful. You have to keep adding salt, onion & garlic powder, powdered peppers, and herbs until it tastes strong. Otherwise, it's just bland fried flour on bland chicken.

    I don't actually like Frank's, I just tried it here as an experiment. I usually make my own sauce blend. When you do them smothered in sauce the seasoning in the breading isn't as important.

    Here's my wing recipe including sauce:

    Ingredients:

    • Bag of party wings, assuming you don't want to buy chicken wings and cut them up yourself
    • Bowl of cold water
    • Bowl of flour
    • .5 cups brown sugar
    • 3 TBS Tapatio (the best hot sauce you can buy in bulk)
    • 3 TBS White Vinegar
    • 1 TBS Seasoned salt (Johnny's or Lawry's. This stuff has a pretty perfect spice blend in it for wings so it saves time)
    • 1 TSP Habanero pepper sauce (personal preference for extra sweet heat, can leave out or use other sauce you prefer)
    • 1 TSP Garlic Powder (Because more garlic is always good)
    1. Mix all the ingredients and cook over very low heat until the sugar has melted and the salt is dissolved. Let cool to close to room temp.
    2. Put wings in bowl of cold water (no need to thaw) then dredge them completely one or two at a time in the flour before putting them in 350F oil
    3. When wings are done let the excess oil drain off in the basket then dip them one at a time using tongs in the sauce mixture, completely coating. Watch for "dry patches" where there's still excess oil that keeps the sauce from sticking. It will happen. Just dip them again.
    4. Put the wings on a wire rack over a plate or something to drain off excess sauce. The sauce will thicken up and stick as the outside of the wings cools off a bit.
    This will make awesome fried and sauced spicy wings. They're way better than BWW since they're actually breaded and not just dumped in oil naked. The breading stays crunchy and holds more sauce because of more rough surface area. You can adjust sugar and vinegar amounts depending on your taste. More sugar will give you less salt and heat. More vinegar will give you a more traditional buffalo flavor like Frank's. It's a really versatile sauce with small adjustments and it's cheap if you buy large bottles of Tapatio.
  16. Fell

    Fell Guild Admin Staff Member

    mmmmm, I have all but the Tapatio ready to go but I can substitute. I may give this recipe a try this weekend, thanks smoke
    HittingSmoke likes this.
  17. Arcfire

    Arcfire Guild Admin Staff Member

    On the tempura side, one recipe for tempura eggplant actually suggested dumping a bunch of parmesan into the batter, presumably for the same reason smoke says to heavily season your fry batter. Adds a lot of salt, a bit of flavor, and probably helps thicken the batter.
    HittingSmoke likes this.
  18. HittingSmoke

    HittingSmoke AoA Emeritus

    I'm really gonna stroke myself off with this one. I'm stoked.

    Long story short, I ran out of mustard powder while making a rub for pork back ribs but I had mustard seed. I ground it in my mortar and pestle but I was lazy and in a hurry so I left it pretty coarse. If you've never used a mortar and pestle, it takes a while. You get powder when grinding seeds fast, but it takes a long time to make it all powder. I left some in big flakes as the shells of seeds take ages to grind up. I put a LOT of this in a regular brown sugar/salt rub base. It was so good I didn't add much else. Just a bit of garlic powder and paprika. It was the best BBQ rub I've ever had and it was a complete accident. The flaky mustard seed acted like panko crumbs or some other sort of breading. I'm going to get another rack of ribs this week and properly experiment with it. This shit is fucking amazing.

    [​IMG]

    That's a burnt end I sampled while cooking. I knew something special was going on when I bit into it.

    This is what the rack looked like after I ate a few:

    [​IMG]
    syberghost likes this.
  19. Arcfire

    Arcfire Guild Admin Staff Member

    Almost looks like a caramel apple dipped in chopped nuts.
  20. syberghost

    syberghost Guild Admin Staff Member

    Careful when you eat that, or you'll get nuts on your chin.
    HittingSmoke likes this.

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