Recent content by High Cheese

This is something I've been wanting to do for a while now. I finally acquired all the equipment I'm going to need and plan on getting this going over the weekend. The plan is to dig a hole, line it with brick, build a fire in it long enough for about 10 inches of coals, add the meat (pork...

Bon Appetite recipe here: http://www.bonappetit.com/recipes/2010/02/grilled_cheese_and_short_rib_sandwiches_with_pickled_caramelized_onions_and_arugula Mine is the same except I thought it needed a condiment. Herb & roasted garlic mayo 2 heads of garlic olive oil 2-3 tablespoons Herbs d...

Here's my version not using any pre-ground meats. This thread is more of a method than recipe, and I'm open to other ingredients or ideas. Usually on Sunday's I roast a pork shoulder for dinners in the up coming week. If I'm making Bolognese I try to get the largest shoulder on the shelf. I...

German Meatballs, about 4 servings. For the meatballs: 3 lb ground beef (or whatever meat you prefer) 2 eggs 2 T Worcestershire 1/3 c chopped fresh parsley 2 large shallots, minced and lightly sauteed in butter until soft 1 T caraway seed 4 anchovies, mushed into a paste 1/2 c breadcrumbs zest...

I've been into Spanish and Jamaican food lately, so rice and beans (peas mon ) are a staple in my kitchen. I always rinse them, but can never achieve any sort of "sauce" for the beans that way. Anyone have a good black bean recipe? Both with canned and dried too.

The side fire box on my Char Griller is about to fall off. I've been wanting a vertical smoker for a while, so I picked up a cheapo Brinkmann. I'm going to remove the SFB on the CharGriller, block off the opening, and use it as a charchoal grill. I read the Brinkmann has some issues, mainly...

I found something that really irritates me watching various cooking shows, and it can happen on any show with any person. :lol: Probably more my OCD kicking in than anything but... I can't stand it when someone is cooking something, say sauteing onions and some of the onions catch on the...

Picked up an authentic (Made in Thailand) satay grill. Didn't make satay on it yet, but they were Thai inspired kabobs. lol Cooked a liiiiitle too cool, but I think it was because I had too big charchoal in there. Not to mention the pieces of meat were pretty big compared to satay. Going to...

I picked up a couple veal chops that were on sale, since beef is so high right now it's cheaper buying seafood and veal. lol I followed this recipe for the chops: http://mikes-table.themulligans.org/2008/12/29/veal-chops-with-mustard-cream-sauce/ The beans I came up with on my own and both...

I threw this together with limited ingredients in the house. Leftover shrimp, some green onion, noodles and a carrot....basically. I came up with the ying/yang idea because I was cooking for my wife and myself but only had one serving of udon. So I grabbed a bunch of the soba. haha I always...

Well, I did it and wound up with excellent results! :chef: For any that missed it, I modified my short rib burger using a chuck roast instead. I actually like using the chuck roast better. For one, I'm not paying for bones and it's just easier to work with. A quick note on the roast, try to...

Expanding on my short rib burgers: http://netcookingtalk.com/forums/showthread.php?t=18112&highlight=short+burger I made a pot roast last weekend. I guess a "pot roast", it was a huge piece of chuck that I braised in my dutch oven with veg, red wine and beef stock for about 3 hours. Anyway...

I'm close to perfecting this recipe/technique. While it may seem like "another jerk wing recipe", it's a tad different because you loose alot of the brightness of the ingredients while grilling. I posted this recipe a little while ago and will explain my modification at the end. Original...

I tried making some this weekend, while the final product was good, it didn't have the 'tea' flavor I was imagining. I prepared them pretty simple. Salt, pepper and ground up black tea rub, smoked for 2 hours and basted with concentrated black tea and butter mop, then finished in the oven...

I felt like cooking and they were showing paella shows on TV Saturday so I ran over to WS and bought a 17" paella pan. It was actually a good price at the store, $30. Online retailers have the same pan for $35-ish plus shipping. I didn't use a recipe, but I was inspired by Steven Raichlens...