Lord Defect
Secretary of Blowtorching
- Nov 13, 2013
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OT: The Menu Part 17, Rod Brind'Amour, Captain Dave Poulin edition
- Thread starter PHILOUDELPHIA
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Tripod
I hate this team
Had spaghetti for supper....now soon going to have a brownie with ice cream
Lord Defect
Secretary of Blowtorching
- Nov 13, 2013
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Shuck it but keep it intact. Soak for 30 minutes. Then oil and season. The husk adds a nice char to it.
Even if you just grill it plain and butter after, the charred husk adds a ton of flavor.
ajgoal
Almost always never serious
- Jun 29, 2015
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Tripod
I hate this team
Lord Defect
Secretary of Blowtorching
- Nov 13, 2013
- 18,754
- 34,770
It’s heavenly. A bit of a pita to rehusk the corn, but worth it.
Lord Defect
Secretary of Blowtorching
- Nov 13, 2013
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I never wrap or rest my meat after it’s done cooking. Is it worth doing? How the hell do you rewarm the meat after it’s cooled without it getting weird?
ajgoal
Almost always never serious
- Jun 29, 2015
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Yeah. I pull back the husks, remove the silk, coat in butter, salt, and pepper, then replace the husk. I think in Mexico they like to add mayo and/or sour cream. If you want to be fancy, you can use one of the outermost husks to tie the end back shut before tossing on the grill, but I've never found it to be necessary.
ajgoal
Almost always never serious
- Jun 29, 2015
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I always let it rest for 3-5 minutes. It lets the juices re-distribute from the center of the meat back out to the cooked edges.
Lord Defect
Secretary of Blowtorching
- Nov 13, 2013
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I keep reading to wrap for 20 minutes or place in a cooler for an hour. Sounds fine but it’s coins to be cold by then.
It usually takes me a few minutes getting the rest of the meat on the plate before I cut into the meat so it rests some.
I (usually) let my meat rest. If it's a smaller cut I'll wrap it in foil, but larger stuff should hold temp just fine. Just 5-10 minutes is all you need. I personally want that meat juice in my mouth, not on my plate.
Lord Defect
Secretary of Blowtorching
- Nov 13, 2013
- 18,754
- 34,770
Lord Defect
Secretary of Blowtorching
- Nov 13, 2013
- 18,754
- 34,770
Bbq sauce was from scratch. Good but not as much heat or tang as I’d have liked.
Lord Defect
Secretary of Blowtorching
- Nov 13, 2013
- 18,754
- 34,770
Hour and a half for the corn in the smoker. I’d rather have spent half an hour on the grill for better taste.
Lord Defect
Secretary of Blowtorching
- Nov 13, 2013
- 18,754
- 34,770
This was one of my least favorite meals that I have smoked. I’m disappointed but yet still happily full.
PHILOUDELPHIA
Registered User
Whats everyone’s go to at primo hoagie. Haven’t been there in a while.
Phizer shot 2 Friday in Sewell NJ. Was gonna get a Diablo at primos.
Phizer shot 2 Friday in Sewell NJ. Was gonna get a Diablo at primos.
Pork diablo is my go to. Audiablo a close second.
Turkey Diablo is pretty much the only thing I ever get from there
ajgoal
Almost always never serious
- Jun 29, 2015
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I've always liked the sharp italian
Tripod
I hate this team
Forgot to post my dessert from last night
I took the big one....added some hot fudge.
I took the big one....added some hot fudge.
PDX Flyer
Lost in the Woods
- Nov 13, 2019
- 2,039
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Nice! Those guys have been putting out some tasty beer. A local bottle shop/taproom gets them a lot. Sticky hands is awesome as is their red ale.
Fort George has been putting out some really good stuff lately. I’ll post a pic next time I grab some
PDX Flyer
Lost in the Woods
- Nov 13, 2019
- 2,039
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pFriem is REALLY good. Awesome spot on the river where you can watch all the wind surfers. My local dive bar keeps their pale on tap and charges $4 a pint. Great day drinking beer.
the gorge has some fantastic breweries on both sides. Backwoods in Carson WA is one of my favorites if you ever come across it
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