Cool Car..But can you cook???

[87chrisss]

So at work a nice young lady i work with... says i have a cool car.. i have pics of it all over my cube so, she tells me.. cool car, so is that all you know how to do when you get home? i told her i can do alot with my hands, lol..she replied really, like what...now mind you im at work..so she's a flirt so am i but i keep my composure <HR> is right around the corner...lol....and i say well i can cook a fine meal...so we kept on and i told her how i make a skirt steak and few little tricks here and there ive learned..So for all you guys in the TB forum i want to know yea you can build an engine, but can you cook, or is it all up to your wife/girlfriend/significant other... post some of your best dishes i would like to learn some new interesting dishes out there...i'll start with mine,

i start off with a fresh skirt steak either oven or grill i use spanish BBQ salt only! if in the oven i flip her a few times and drain all the juices from her so the meat doesnt "boil" in the tray and get leathery, i also do some good oxtail, those are my tops i can cook other crap but those are my favorites..what do you guys have under your sleeve... if you dont cook post your favorite meal or how like your steak.. i like most of my red meats medium well porterhouse filet mignon etc,, prime rib... how do you guys like yours??

 

[dr_frankenstein]

man its been a grip since I had a good oxtail,

got a good recipe for that?

But women dooo seem to love a guy who can cook!

I get to play Mister Mom in my house, so my favorite is stuffed green chile chicken.

Take a nice couple of good size chicken breast, cut a nice slit in the side and work a cavity into the breast with your fingers. then take your favorite long green chile (most like "Hatch" but I prefer "Lemitar") and roast whole until the skin chars, peel skin and rinse most seeds away. When you have your chile ready, stuff with sliced Munster cheese....... then stuff whole chile cheese unit (a relleno) into the chicken and seal with tooth pick. pick your favorite - beer/egg/tempura batter and deep fry for 5 to 6 minutes or until golden brown/chicken reaches 180. Or dip in milk and roll in crushed rice crispys or corn flakes and bake at 425 for 20 minutes. **note** it is perfectly okay if the side explodes melted cheese out - common especially for the deep fryed units. just watch for hot stuffs. **

 

[87chrisss]

oxtail ( rabo encendido) first you let the oxtail boil clean it as best as you can...then you get the pan you'll be making your sauce in and put it on high, once its hot really hot!! you slap your oxtail in without any oil just meat fattier side face down...it should scream at you...let the meat brown once it has then you place it on a plate.. then you should see the "casuela" or cooking pot full of the meats oil then you add you seasonings to that set your pot to a boil then add the sauce which consist of tomato sauce olive oil pepper's onion red wine parsley cilantro a few carrots (if you want).. salt and pepper.. garlic even add some water and..bring the heat to a strong boil. throw in the meat..let it set for 30-45 min depending how you like it..then DONE and enjoy...thats some good stuff we call it rabo encendido!!

 

[novaderrik]

i can cook a DiGiornio pizza like nobody's business.. and i have one of those awesome Pizzazz pizza cookers where you watch the pizza spin 'round and 'round..

 

[charlief1]

man its been a grip since I had a good oxtail,

got a good recipe for that?

But women dooo seem to love a guy who can cook!

I get to play Mister Mom in my house, so my favorite is stuffed green chile chicken.

Take a nice couple of good size chicken breast, cut a nice slit in the side and work a cavity into the breast with your fingers. then take your favorite long green chile (most like "Hatch" but I prefer "Lemitar") and roast whole until the skin chars, peel skin and rinse most seeds away. When you have your chile ready, stuff with sliced Munster cheese....... then stuff whole chile cheese unit (a relleno) into the chicken and seal with tooth pick. pick your favorite - beer/egg/tempura batter and deep fry for 5 to 6 minutes or until golden brown/chicken reaches 180. Or dip in milk and roll in crushed rice crispys or corn flakes and bake at 425 for 20 minutes. **note** it is perfectly okay if the side explodes melted cheese out - common especially for the deep fryed units. just watch for hot stuffs. **

Ameture. Boneless chicken breast in boones mountain wild berry wine. Mix 50/50 with water for a marinade and let it sit for at least 24 hours. I use about 1/2 bottle for the marinade and water and spices to taste. Once it's marinaded, simmer it in a skillet at low heat and slowly add the marinate as well as the rest of the wine until it creates a candy like glaze. Remove the chicken when done and add some green beens with almond slices to the marinade/pan and other veggies as desired. Stinks while cooking but taste really good when done.

 

[machinegun]

I cook, wife works on the car.

 

[nickb]

I better be able to cook...I own a restaurant.

 

[killer231olds]

Burrito anyone?

 

[Madcat455]

I cook.... married and I've been doing the cooking since day one. She'll bake, I COOK. Lately, I prefer to SMOKE:

 

[salvageV6]

Skirt steak is very good, under-skirt steak is even better.

It's even good re-heated.

Methinks you missed a good opportunity.

 

[regan j]

Marinate pork chops in apple sauce in ziplock bag for 24 hours in fridge. Cook on grill, cook some greens and cornbread. Enjoy.

 

[TexasT]

I cook.... married and I've been doing the cooking since day one. She'll bake, I COOK. Lately, I prefer to SMOKE:

I was thinking I might gather up the materials and build a barrel smoker like the one in this month's popular mechanics magazine. I don't cook or bake but I do grill. I use propane as it is cheap and easy. I have no patience for charcoal. Especially when I am hungry.

 

[Madcat455]

I was thinking I might gather up the materials and build a barrel smoker like the one in this month's popular mechanics magazine. I don't cook or bake but I do grill. I use propane as it is cheap and easy. I have no patience for charcoal. Especially when I am hungry.

DO IT!!! You won't be sorry. I got my smoker for $30 off of CraigsList though, incase you'd want to try it before putting in the time/effort to build one.

It's great, take a Saturday or Sunday... put on the meat at noon... Eat around 5 or 6 depending on how hot you keep it. Open the windows, let the smell fill the house.... Oak is by far my favorite, real smoky flavor. Get whatever I want done in the 5-6 hours while it's cooking, just take a break to add wood or coals.

I switched to coals after the burners rotted out in the gas grill.... Figured I'd use those for a bit, until I could fix the gas.... Boy was I ever WRONG, LOL.

I still have one burner in the gas grill, for those days when it has to be done fast... Haven't used it in 4 months though, LOL

 

[charlief1]

It's great, take a Saturday or Sunday... put on the meat at noon... Eat around 5 or 6 depending on how hot you keep it.

I had a feeling you were one of "those guys".

 

[notacarlo]

I had a feeling you were one of "those guys".

Charlie...I think there needs to be a link to the T6P Cookbook here. Just sayin.

 

[Madcat455]

I had a feeling you were one of "those guys".

LOL...What's that supposed to mean???

Just because I like to smoke my food, filling my house with the smell and making the neighborhood hungry all day... doesn't make me a bad guy.... does it???



How do you know when you're doing it right?? When your neighbor from 2 streets behind your house, walks over and asks what the hell smells so good... LOL.

 

[charlief1]

Charlie...I think there needs to be a link to the T6P Cookbook here. Just sayin.

Well post a link then Dan.

 

[notacarlo]

Well post a link then Dan.

Well ok then Charlie!

http://t6p.com/forums/forumdisplay.php?f=115

 

[dr_frankenstein]

had the ox tails last night.......................... totally banging..........

couldnt believe how tender it came out.

thanks for the recipe!

A.j.

 

[machinegun]

hey we got that same grill