By popular demand.
Hold forth on your opinions/techniques and recipes. Try not to be abusive.
Search
Archive Calendar
| M | T | W | T | F | S | S |
|---|---|---|---|---|---|---|
| 1 | 2 | 3 | ||||
| 4 | 5 | 6 | 7 | 8 | 9 | 10 |
| 11 | 12 | 13 | 14 | 15 | 16 | 17 |
| 18 | 19 | 20 | 21 | 22 | 23 | 24 |
| 25 | 26 | 27 | 28 | 29 | 30 | |
Archives
Categories
- A Government That Can Force You to Buy Health Insurance Can Make You Do Anything (3)
- a protein wisdom philosophy primer (3)
- academics (25)
- armadillo (8)
- Friday Fiction 100 Word Challenge (51)
- from the protein wisdom conceptual series (136)
- identity politics (33)
- If Republicans Win the Senate in 2014 (1)
- in which celebraties comment on current events (67)
- language / intentionalism (88)
- legal (6)
- My brief conversations with inanimate objects (130)
- NSA / FISA (46)
- One Term to Serve, the 2012 Revival (6)
- Overheard in a Fallujah bunker (27)
- Poems from 196x, Revised by the Ghost of Richard Brauti (27)
- protein wisdom's DNC coverage (30)
- protein wisdom's RNC coverage (29)
- protein wisdom: the movie Lists (20)
- Provocateurism (16)
- real-time empirical observations (51)
- red pills found behind the sofa cushions (42)
- Scenes from my driveway (61)
- Talking back to 80s music (41)
- The Martha Stewart Chronicles (58)
- The protein wisdom interviews (10)
- The protein wisdom original poems (142)
- Uncategorized (20,046)
- Zen and the art of motorcycle maintenance, abridged (34)
Recent Comments
- In The Mailbox: 02.28.23 (Afternoon Edition) : The Other McCain on Hey, longtime pw readers…
- In The Mailbox: 12.23.22 : The Other McCain on Patrick J. Carroll truly IS a sad, embittered psychopath
- Danger on Patrick J. Carroll might be a psychopath
- Danger on Patrick J. Carroll might be a psychopath
- In The Mailbox: 07.18.22 : The Other McCain on Patrick J. Carroll might be a psychopath
1/2 cup gold tequila
1 cup (5-6 limes) lime juice
1/2 cup orange juice (2 oranges)
1 T chili powder
1 seeded jalapeno pepper, minced
3 cloves minced garlic
2 t kosher salt
1 t black pepper
*1 T cilantro if you like it***
3 whole (6 split) boneless chicken breasts, skin on
combine everything, refrigerate overnight.
sprinkle breasts with additional salt and pepper, grill skin side down 5 minutes, turn and grill another 10. Remove from grill, cover and let rest for 5 minutes. Serve hot or at room temp.
sooooo gooooood.
1. Thick-cut pork chops; salt and pepper.
2. Charcoal grill.
3. Hickory chips, soaked.
Put #3 on #2; put #1 over #2. Smoke/grill until you can’t stand waiting any longer. The pork chops will taste like really meaty bacon.
Dan’s fish tacos
1/2 cup orange juice
1/2 cup olive oil
chopped cilantro
diced garlic
Mix. Marinate thawed tilapia 1 hour.
Throw tilapia onto hot grill, 5 minutes first side, 3 minutes second.
Crumble, use instead of meat for tacos. Heat shells on grill. Corn is best. Use cilantro generously.
Mix: Tequila in water glass, 8 ounces should do for a start
Pick: pizza delivery company on speed dial, order pepperoni double-cheese with jalapeños.
Add beer, replenish Tequila as necessary.
Sprinkle: nearest breasts (female) with generous portion of man-batter. Be warned that nipple slurping with jalapeño juice on ones lips may lead to frantic slapping and screaming.
Thick (1 1/2 to 2″) well-marbled ribeye, don’t trim.
Build a fairly hot fire with natural hardwood charcoal on one side of a Weber.
Salt and pepper the steak, fresh crushed for both.
Sear both sides of the steak on direct heat, open grill, about 3-5 minutes a side. Pull the steak away from the heat, close the lid and choke off almost all the air.
Wait 20 or 30 minutes, until the untrimmed fat gets all sticky and brown and tastes like candy.
Eat the steak, save the fat for dessert. This process, when perfected, will make the best well-done steak I have found, for the civilized types who don’t like their meat raw.
2 Chicken feet
1 Eye of Newt
4 Tbsp. Graveyard soil
1 oz. Virgin’s Blood
3 hairs from the intended victim
Oh, you meant food? Nevermind.
This is awesome with fish tacos… myself, I don’t seed the jalapeños…
Salsa Verde
1 pound tomatillos
1 jalapeño, seeded
1 clove garlic
1/3 cup cilantro leaves
1 tablespoon oil
1/4 teaspoon salt
1/2 teaspoon chicken stock base
1. Remove the papery outer husks of the tomatillos and the stem and seeds from the jalapeño. Place the tomatillos and jalapeño in a pan of water, bring to a boil and simmer, uncovered, until the tomatillos are softened, about 7 min. Drain.
2. Place the cooked tomatillos and jalapeño, the garlic and the cilantro in a blender and purée until smooth.
3. Heat the oil in a saucepan. Add the tomatillo mixture and cook 5 to 7 minutes. Season with salt and chicken stock base.
Makes 1-1/2 cups.
That sounds great, happyfeet.
Booze.
I suppose it would be out-of-bounds to suggest that armor-plated mammals could be conveniently roasted in their shells……….
One case of beer per person.
First person to run out of beer goes to the store to buy more.
Second person to run out of beer goes to bail out the first person when he calls from the police station because he forgot his wallet and was driving without a license when he was pulled over for driving 40 mph on a 25 mph sidewalk.
I’ve been experimenting with a Scotch Bonnet chilli last night… my fingerstips still burn slightly my eyes when I touch them. Those things are EVIL.
If I have good meat, I prefer it not too seasoned, because I want to taste the meat. But for chicken – or the vile turkey – season away.
I like to add a bit of Chinese Five Spice to my seasoning, to remain on the topic.
I got the Barbecue Bible for Christmas one year and have enjoyed the tips techniques and recipes immensely.
In it you learn the three maxims of grilling: Keep it clean, keep it lubricated, and keep it hot—the grill that is
I have made “Stet’s Steak” recipe about million times as it has been my fav and well as others that have tried it.
Sirloin, Ribeye, or Strip steak coated with salt, white pepper, and mustard powder.
Soak in a bath of 1/4c lime juice and 1/4c Worcestershire sauce. Make more if need be to coat the steaks but keep the proportions the same.
Let soak for about 30 minutes. The acids in the lime juice will accelerate the marinating process so as to get a good flavor infusion in a short amount of time.
Chicken wings – marinade overnight in Soy Sauce and Lemon Juice. A fifty-fifty mix is pretty good.
I use Kikkoman, the Chinese soy sauces taste different. There is a low sodium one, I’ve not used it for grilling.
Tip: if it’s a gas grill, buy a second cylinder and keep it filled. They only run out in the middle of grilling when the stores are closed.
Here’s the simplest of all.
One large, unpeeled onion, root end sliced off. Cut once lengthwise. At a minimum, smear each cut half with a pat of butter, salt and pepper. Drizzle lightly with olive oil. (Add garlic, or chili-powder, or other spices as the thought occurs). (Try them basic, first). Place skin side down directly on the rack of the grill as soon as the lighter fluid burns off.
By the time your meat of choice is done, the onions will have cooked in their own juices.
Coarsely chop any semblance of thought clarity
add 1/8 tsp wit
Whip 1/4 cup cream of confidence to stiff peaks
and volume reaches a factor of 50/1.
separate two eggs of integrity, discard the whites
and the yolk, add shells.
Preheat oven.
stick your head in.
Sorry, grilling is for men
which is why you couldn’t supply a recipe?
RTO’s in flight probably, so here’s what we had for dinner Friday:
TUNA STEAKS WITH MUSTARD BUTTER
2 boneless tuna steaks (1/4 lb. each)
1 tbsp. soy sauce
1 tbsp. fish sauce
1/8 tsp. ground ginger
1 tbsp. whipped butter, softened
1/2 tsp. powdered mustard
In a container (not aluminum) that is large enough to hold tuna in a single layer, arrange tuna. Combine soy sauce, fish sauce and ginger; pour over tuna. Let stand 5 minutes; turn tuna over and let stand 5 minutes longer.
In a cup or small bowl, combine 2 teaspoons butter and the mustard; mix until combined. Cover and refrigerate until ready to serve.
Melt the remaining teaspoon of butter and brush on the tuna steaks. Place on a heated grill for about 2 minutes; turn tuna over and drizzle with any remaining marinade. Cook 2 minutes longer.
Serves 2.
I served it with sliced carrots, simmered with a dash of ground ginger.
Ok Dan here we go.
Home Depot – get one 6ft cedar wood fence picket. – Untreated, of course. Cut into 3 ~2ft pieces and soak in a pail of water over night.
3-4 filet mignon (16oz should do) eyes.
1/2 cup of crumbled blue cheese
one sprig of Rosemary, finely chopped.
few slices of bacon.
make slit in side of filet, stuff with rosemary and blue cheese mixture. secure slit with toothpicks.
Wrap file in bacon slices (to prevent burning more than anything else). Secure with toothpick.
Place soaked cedar planks on a hot grill, wait about 5 mins to when they start to smoke. Place filets on a piece of foil paper on the planks, close cover and let the meat smoke/cook to desired state. Discard bacon and serve hot. Trick is to keep the grill hot and the smoke trapped – which requires adjusting the flame to where it doesn’t scorcch the wood prematurely without sacrificing temperature.
Can do the same with fish. Salmon (skinned) – only takes 5- 10 mins to cook through.
Pair Filet with a Merlot/Cabernet that can hold its own against red meat and blue cheese. You need a big strong bruiser red wine for this dish.
Pairing plank smoked Salmon with a Voignier works really well, imo.
Wow, that sounds great. Would a nice, deep shiraz be burly enough, do you think?