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I had alot of fun with the cookie AskPoal and thought I would ask a similar question. Lately i've made progress with cooking chicken breast in the oven by soaking it in salt water over night. There's fancier marinades and stuff but if i'm in a hurry, salt water has become my go to. I only have an oven/stove top to cook with. I cook home made meals for my fiance, kid and roomates everyday so i constantly have food on the mind.

Does anyone have a hobby of smoking or cooking meat? Now would be the time to show off a little of what you know!

I had alot of fun with the cookie AskPoal and thought I would ask a similar question. Lately i've made progress with cooking chicken breast in the oven by soaking it in salt water over night. There's fancier marinades and stuff but if i'm in a hurry, salt water has become my go to. I only have an oven/stove top to cook with. I cook home made meals for my fiance, kid and roomates everyday so i constantly have food on the mind. Does anyone have a hobby of smoking or cooking meat? Now would be the time to show off a little of what you know!

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[–] • 4 pts

Brining chicken or a turkey in that way makes a ton of difference when you cook it.

[–] [deleted] • 1 pt

I've only just heard of brining. I saw something about a wet brine and boiling water, but didnt look into it yet. I just soak it in the fridge overnight, i dont cook it at all. Is that considered brining?

[–] • 3 pts

Yes. Soaking it in the salt water is the brining process. After that, any way that you cook it will make it taste better than if you hadn't brined it. You can also experiment with adding different things to the brine too like garlic cloves, oranges or lemons and different herbs. You can do that with a whole turkey for Thanksgiving or whatever and it makes a huge difference there also. Since salt curing is a thing for all meats and fish type stuff I wonder if it would work for everything? I am sure there is some kind of crazy chemistry science behind it all.

[–] [deleted] • 1 pt

mmm that makes sense. Man my turkeys have sucked, i'll definitely brine the whole bird this year if i'm in charge of a bird! we have a keylime tree and an orange tree that produces small tart oranges (or sweet if we wait till the very end of the season to harvest). Would it be better to put a whole slice of keylime/orange in there or should i peel that top layer and only use that?

[–] • 3 pts

Favorite meat is a tomahawk ribeye bring to room temperature. Season with large grain sea salt and cracked pepper. Cast iron skillet super heated sear and lightly blacken the outer edge, leaving the center cool. Add some steamed asparagus with garlic and Parmesan.

[–] [deleted] • 1 pt

oh man that sounds so good, good choice

[–] • 1 pt

As Gardella already nailed the perfect cut o'cow and prep, I'll add Flat Irons to the list. Much thinner and leaner than a luscious ribeye and therefore requires much less time in the cast iron after being brought to room temp and generously coated in a high grade salt.

[–] [deleted] • 1 pt

i cook alot with a 10" cast iron skillet on the stove top. i have a 10" ribbed "grilling" skillet i've had some luck using, but i'm not exactly sure what all its applications are. got it at a garage sale for a dollar, it was a score. Have you ever used one before?

[–] • 3 pts

The "Mississippi Pot Roast" is something I eat almost once a month it is a easy crock pot meal and great with mashed potatos.

[–] [deleted] • 1 pt

sorry for such a late reply. but i'm going to have to give that roast a shot, sounds really good!

[–] • 0 pt

Whats the recipe?

[–] • 0 pt
[–] • 0 pt

Fuck off lazy nigger. Half the recipes on google are written by bots and the other half by retards. Ill take a family recipe any day.

[–] • 3 pts

Fav cut (beef): short loin / “ny strip”

Fav way to prepare meat (chicken): Big pot. Fresh chicken. Tons of seasoning, onions, bell peppers, garlic, red pepper flakes. Boil it all the way down then let it brown for a few minutes. Plate it with some potatoes and asparagus or dump in some Alfredo sauce for pasta.

[–] [deleted] • 1 pt

cant resist a well prepared short loin! Thats a cool way to do chicken, i'll have to try it that way sometime. Do you do anything with the leftover water you boiled the chicken in?

[–] • 2 pts

There is no leftover water.

[–] • 2 pts

once you have pork belly on a cheeseburger bacon will always play second fiddle

[–] • 2 pts (edited )

Tenderloin, 10 min on each side, blacker than a somalian nigger and grayer than aou's hair on the inside.

[–] • 2 pts

Probably the most expensive meat that I cook well is bbq ribs. Very easy once you've got the timing down.

If I could find a way of cooking steaks in the house without smoking the place I would have become proficient.

[–] • 2 pts

A huge teriyaki marinated flank steak on a charcoal grill maybe 2 min each side

[–] [deleted] • 1 pt

Damn that sounds good. i dont think ive marinaded anything in teriyaki before, definitely going to try that on my chicken. Chicken is a little more in my price range but it's more fun to talk about the best cuts.

[–] • 1 pt (edited )

My favorites are either a tri tip smoked and seared or this one:

Chicago Beef Sandwich(https://howtobbqright.com/2020/01/30/chicago-italian-beef-sandwich/)

Better than brisket IMO.

[–] • 1 pt

Smoked pork shoulder is hard to beat. 10+ hours of low and slow heat works wonders.

[–] • 1 pt

Very cheap but delicious, breakfast cut pork chops basted with bbq sauce. Had people licking their fingers and gnawing at the bones.

If money isn't an issue....man tough call, ribs, a good steak, roast beef.... suddenly I'm starving

[–] [deleted] • 0 pt

ah, cheap foods can be made to taste good. i like cooking with chuck roast sometimes to make stews, it comes out really nice sometimes, or too chewy if i didnt cook it long enough.

mmm i'll have to look up a breakfast-cut-porkchop recipe to help add some diversity to our meals. I've been cooking alot of chicken lately.

[–] • 1 pt

Sear the chuck Roast first on your cast iron skillet with garlic and onions. Move to the crock pot afterwards. Deglaze the skillet with fresh black coffee and balsamic vinegar, transfer to crockpot. Pour Mexican Coke over and cook on low for 7hrs.

You can make the cooking liquid into a delicious gravy later.

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