Connect with us

Grilling Tips

Nashville Hot Cauliflower

Published

on

Say wha?
 
Saw this idea a few weeks ago, don't remember where.  I started with a roasted cauliflower recipe I like to use; boil the whole head in heavily-salted water for no more than 5 minutes, drain for ten, coat surface with oil and black pepper, then roast at 450º for 25 minutes.  I didn't know if I should pre-coat with the oil, as I'd be dipping it after it was cooked, so I painted one-half of the head with oil and marked it with a toothpick.  After 15 minutes on the Egg I had this:
 

 
The left side does show a bit more darkening, but not really worth the trouble.
 
I had printed out a Nashville Hot Chicken recipe some months back, but haven't made it yet.  I looked it up, and the first two ingredients for the sauce were 1) half-lb of lard, and 2) two sticks of butter!    I thought that may be a bit overwhelming so I made something up:  melted 3 Tblspns of butter, added a clove of garlic, then whisked in a tsp of cayenne, 1/4 cup of Frank's Red-Hot, 2 tsp soy sauce, and 2 tsp of a cornstarch/water slurry.  Once thickened, I poured it in a bowl big enough for the cauliflower head.  
 
After 15 minutes on the Egg, I put the cauliflower in the bowl and rolled it around; was just the right amount to totally coat it.  Returned it to the Egg for ten more minutes to "set" the sauce:
 

 
Kinda purty, like a 7 pound meatball.  I sliced it into "steaks", not florets, and let the pieces fall where they may.  Served with Kimchee:
 

 
The kimchee added nothing as far as color contrast, and nothing to do with Tennessee barbeque, but Ron's recent thread had me hungry for kimchee so…  The meal could've used a big pile of white rice, however.
 
Thanks for looking.  

EggHead Forum

By: Botch
Title: Nashville Hot Cauliflower
Sourced From: eggheadforum.com/discussion/1228032/nashville-hot-cauliflower
Published Date: 06/06/21

Did you miss our previous article…
https://amazinghamburger.com/grilling-tips/a-brief-caveman-pic-tutorial/

Continue Reading
Advertisement

Grilling Tips

Are Propane Grills Safe?

Published

on

The National Fire Protection Association has tips on grill safety. Make sure that the food you cook does not touch the heat source, or you risk cross contamination. You can prevent this by using disposable gloves to handle raw meat. You should wash your hands thoroughly before handling other ingredients or food. Before you start cooking, be sure to remove the gloves and wash your hands with soap and water. When you have finished grilling, clean the grates. After cleaning the grates, you should discard them.

Proper placement is critical. Make sure that the grill is not too close to structures. Ensure that you have a clear area around it. When using a gas grill, the hose should not be left out. The debris from the grill can fall onto the hose, causing a leak. You should also keep children away from the grill. Keeping kids out of reach is essential. Ideally, you should place the grill far enough from people and structures to keep children away.

Propane tanks should be stored in a dry, shady area. Do not store the cylinder in an enclosed garage or indoor. Ensure that there are no cracks or splits. You should also check the hose for cracks, and check for any evidence of critters or insects. If you find any of these signs, you should replace it. However, if you want to use gas grills outdoors, you should check with a local retailer or propane provider for the best advice.

Propane tanks should be kept upright while being transported. Never store propane tanks on their sides, as the valves may be open when you open them. If you find that your propane tank has a leak, the gas could spill onto the grill. This can be dangerous to you and your family. If you have a gas grill, always use one tank and never store an empty one. This is due to the fact that the fire risk is higher in a tank that is not connected to the main source of propane.

Propane tanks should not be used in confined spaces. The gas tanks are designed to be placed outside where children cannot easily reach them. They can be a flammable fire hazard. Having a propane tank indoors is not a good idea. It can be dangerous to your family. If it gets wet, it will explode into flames. So, it is important to have a safe space for your grill.

You can also avoid fire by grilling in a designated area. A barbecue grill should be placed on a level surface, which will prevent a grease fire. When cooking, it is important to keep the flames away from the fire by putting on a breathable cover. This will protect you and your guests from burns. If you use a charcoal grill, be sure to follow the manufacturer's instructions to avoid a grease spill.


Did you miss our previous article…
https://amazinghamburger.com/grilling-tips/aaron-franklins-brisket-spritz/

Continue Reading

Grilling Tips

Aaron Franklin’s Brisket Spritz

Published

on

If you've ever eaten a delicious brisket, you've likely seen the recipe for Aaron Franklin's bristol. He's a master brisket cook, and his recipes are always consistent. Unlike most other burgers, his briskets are not dry or fatty, and his smoky flavor will leave you craving for more.

While brisket is one of the most difficult cuts of meat to cook, it's worth the effort. Many amateur pitmasters have turned a four pound brisket into beef jerky. Smoking a perfect bresket is a huge accomplishment. Franklin Barbecue's brisket is not only a great smoky barbecue, but it can also be enjoyed the next day.

Aaron Franklin, the creator of the acclaimed American Pitmaster television series “BBQ with Franklin,” started cooking briskets in 2002. Since then, he's developed a rib sauce based on his own barbecue rub. To make the brisket, Franklin combines kosher salt, black pepper, garlic powder, and mustard. Using a food processor, he cuts the fat cap to a quarter to half-inch thickness. After the brisket rests for an hour, he rubs it with the spice rub and lets it sit at room temperature for an hour. Then, he starts the smoker at 225-250 degrees.

The brisket is another favorite of Franklin's. The barbecue chef explains the technique for slicing a brisket properly. The simplest cuts are made against the grain and with the fat side up. Then, he slices the grilled brisket with a knife and a water pan. This method produces succulent smoked brisket that has a tender, moist interior. The ribs are so juicy and tender that you'll feel guilty about eating them.

After applying the rub, the brisket should be at room temperature. To get a perfect smoky brisket, the brisket should be wrapped in aluminum foil and smoked at 225 degrees. After the brisket has been cooked, you should remove it from the fridge and slice it against the grain. Then, cut it into slices.

The brisket is the most popular BBQ dish in America. In addition to sharing his favorite recipes, Franklin also shares his tips for making the best brisket. Whether you enjoy smoked meats or eat barbecue, the brisket is the perfect dish to satisfy your cravings. It is also a great way to impress family and friends. You can use this recipe for a grilled brisket.

If you want to add a rub to your brisket, you need to know how to trim the meat. It is important not to use injectable meats. Rather, use an abrasive or sharp knife. Then, use a sharp knife to cut the meat. For the best results, you need to have a sharp knife. Once you have the right tools, you'll be able to prepare the perfect brisket.


Did you miss our previous article…
https://amazinghamburger.com/grilling-tips/how-to-cook-with-wood-pellets/

Continue Reading

Grilling Tips

How to Cook With Wood Pellets

Published

on

If you're a barbecue fan, you've probably considered using wood pellets for your cooking. This type of fuel is a great choice for grilling, since they provide a flavorful alternative to gas and charcoal. You can also use them in a smoker if you prefer a more natural smoke. Unlike gas or charcoal, wood pellets won't void your grill's warranty, and they're very easy to purchase.

Depending on your grill, wood pellets can be used to cook various kinds of food. They're great for bringing out a variety of flavors in meat, fish, and vegetables. And unlike many other types of charcoal or gas, wood pellets don't leave a distinct smokey or smoky taste. This means that they're a great choice for almost any cooking situation.

If you're using pellets for your BBQ, make sure to spread them evenly over the coals. They should ignite in five to ten minutes. To get the best flavor from them, you should also add a few pieces of wood to your grill. But keep in mind that the more you put on the grill, the less smoke you'll get. And don't use wood pellets with too many artificial substances.

Besides the aroma, wood pellets have several other benefits. They're easy to carry and come in convenient 20 or 40-pound bags. They're also much denser than logs, which means they'll take up less space in your barbecue. They also add a special flavor to your food. While skeptics might question whether pellets have an impact on the taste, the smoky flavor will be noticeable and will add an extra dimension to your grilling.

The flavor and smell of wood pellets is far superior to those of charcoal. You'll get a smoky flavor without having to worry about the smell of charcoal. As long as you don't plan on using it for other purposes, wood pellets will give your BBQ a rich, smoky taste. So if you're looking for a natural and sustainable fuel source for your barbecue, consider using wood pellets.

Although charcoal may give your barbecue a distinctive taste, wood pellets are more enjoyable than coals. You can cook with wood pellets on a charcoal barbecue for hours without any smoke at all. As the flavor of pellets increases, the wood pellets will become more attractive to smokers. You can use the charcoal-pellet mixture for all your grilling needs. A small amount of charcoal is all you need to start smoking.

Wood pellets are more sustainable than charcoal and wood chips, and they don't produce as much ash. In addition to being more environmentally friendly, wood pellets can also deliver a unique smoke flavor. They are also more affordable than charcoal and are available in a wide range of flavors. And while they're more expensive than charcoal, they're well worth the price. The price difference is not worth sacrificing the quality of these fuels.


Did you miss our previous article…
https://amazinghamburger.com/grilling-tips/the-different-types-of-smokers/

Continue Reading

Tags

Trending

%d bloggers like this: