Watcha' cookin'?

[311boogieman]

Here are some pics of the shish kabobs I made for friends this past weekend at my cabin.

Choice of steak, chicken or shrimp with black beans and rice.

 

[311boogieman]

^ BTW - that was a LOT of work

 

[Findthetone1]

^ BTW - that was a LOT of work

Looks great. Yeah, they are a ton of work. If I'm skewering myself, I always separate the veggies from proteins so I can control cook times.

 

[311boogieman]

Thanks! I often do that too which is why there are no veggies with the shrimp.

 

[Robostyle]

I always forget about skewers lmao

 

[Findthetone1]

I always forget about skewers lmao

Probably to your advantage cause they are work.

 

[Robostyle]

Probably to your advantage cause they are work.

Really?
The entire point of them is to save work by cooking different foods all at the same time, no?
Just gotta size them properly, slicing and dicing is NBD.
I just never think of it, we don't have metal skewers - we do have bamboo skewers but i forget to soak them.
I do like to grill shrimp on skewers though if you stack them right they stay nice.

 

[Findthetone1]

Really?
The entire point of them is to save work by cooking different foods all at the same time, no?
Just gotta size them properly, slicing and dicing is NBD.
I just never think of it, we don't have metal skewers - we do have bamboo skewers but i forget to soak them.
I do like to grill shrimp on skewers though if you stack them right they stay nice.

I dunno. Maybe I'm just lazy .

 

[311boogieman]

Really?
The entire point of them is to save work by cooking different foods all at the same time, no?
Just gotta size them properly, slicing and dicing is NBD.
I just never think of it, we don't have metal skewers - we do have bamboo skewers but i forget to soak them.
I do like to grill shrimp on skewers though if you stack them right they stay nice.

The point of it all to me is that you are supposed to garner all the juices and flavors of everything on the skewer. That, and if you are hosting especially, part of the fun is just handing someone a skewer and saying, 'here this is yours'.

That said, sometimes I just de-skewer them and dump it all in a tin and put it back on the Weber to keep it warm and let everything simmer together. That's actually what I did last weekend.

Shrimp have to be stacked tail to head / tail to head so they cook evenly and don't slide all around.

Lastly, I don't use metal skewers either. I (almost) always soak my bamboo skewers

 

[311boogieman]

And the good thing about making more than you need is it is super easy to make leftovers.

I made tacos one night and 'soup' the other night.

 

[Robostyle]

That looks awesome!
Does your coffee taste funny after soaking the skewers in it? Genius idea BTW,

 

[311boogieman]

That looks awesome!
Does your coffee taste funny after soaking the skewers in it? Genius idea BTW,

Not that I've every noticed

yeah, at the cabin you have to improvise sometimes

 

[311boogieman]

^ did that again this past weekend


forgot to post my ostrich burgers and loin from last week. The loin is the triangular piece. Never had ostrich before, super good and very close to beef in taste and texture.

 

[Robostyle]

Ostrich is really good! Looks great.

 

[IndyWS6]

^ did that again this past weekend


forgot to post my ostrich burgers and loin from last week. The loin is the triangular piece. Never had ostrich before, super good and very close to beef in taste and texture.

Ostrich burgers?? I thought they were only good for boots… ??

 

[IndyWS6]

I’m in a rut. The dishes I cook well, I’m tired of. It’s easy to Google recipes, but I’m not finding anything that floats the boat. I think part of the problem is that it’s still summer (for a short time) and we haven’t switched to fall/winter meals. Suggestions??

 

[VonBonfire]

I’m in a rut. The dishes I cook well, I’m tired of. It’s easy to Google recipes, but I’m not finding anything that floats the boat. I think part of the problem is that it’s still summer (for a short time) and we haven’t switched to fall/winter meals. Suggestions??

Get a deer tag and a wok and make stir fry. I used to like to do that with snow peas and rice but my wife donated my vintage wok.

 

[IndyWS6]

Get a deer tag and a wok and make stir fry. I used to like to do that with snow peas and rice but my wife donated my vintage wok.

I’m not a fan of venison. I want to like it, but it’s always “gamey”. I love venison jerky, but never made peace with it any other way. Not sure why…

I have a lot of “winter” dishes I make that are delicious. They would be delicious in the summer, but I just don’t want them when it’s hot. Sounds weird, but . Chicken and Noodles, braised short ribs, beef stew, chicken pot pie, etc. I will never wish summer away, but fall opens up some new menu options…

 

[IndyWS6]

P.S. Vintage wok??

 

[Uzi Nein Millimetah]

I’m in a rut. The dishes I cook well, I’m tired of. It’s easy to Google recipes, but I’m not finding anything that floats the boat. I think part of the problem is that it’s still summer (for a short time) and we haven’t switched to fall/winter meals. Suggestions??

Follow a YT cooking channel. Cooking isn't rocket science, but it is an art. It's helpful to watch someone who has already been through the trial and error.

I've always naturally understood Italian and Cajun cooking (since my elders always made these dishes at home), but in recent years have been learning about Scandi and country French.

On weekends I like to slow cook things for 6-7+ hours (can include 30-60 min rest periods, then restart) or smoke meats, although it's still way too damned hot for anything outside. Today, will be marinara sauce with homemade meatballs + a few extras, which I start in the morning and simmer/rest/simmer until evening. It's unbeatable and basically failsafe as long as you don't fall asleep and forget about it for too long. Can be even better as leftovers a few days later as the flavors intensify.