Live Stoner Chat Dr. Bubbles & Bushmasterar15's Food Network

[Dr.Bubbles]

NY Strip, cucumber gazpacho, and grilled jalapeño cheddar bread….oh, and they sell durian at Safeway here lol
View attachment 1349858

That's a nice crust on that stripy, it has that 500°+ look....did you do something turned way the fuck up?

I cleaned my cheap Weber...which is the biggest of the Q series. Made overseas, but the entire frame is halfway decent plastic. The grill was $400 new, but I got a SMOKIN' deal on the Craig's for exactly half that...brand new still in the fucking box. What a tool to spend almost $450 by the time you checkout and never even put the thing together. Anyways, I've had that grill longer than any gas grill so far. It's got 500+ cooks on it and it's still okay. Mind you, I completely wore out the original cast iron cooking surface. It started pitting, and just disappeared. It's still all there....well technically it's two mirrored pieces...but I bet they weigh 30% less than stock.

So this thing started getting sticky with the pitting and such, and like clockwork, my old buddy stopped by. He is a scrappy fella that scraps metal and all that goes along with that. So this fella....let's call him Dave....because that's his name, has a cast iron plate that looks eerily familiar....except it's one piece instead of two, and it's literally brand new. He hands it to me and says Merry Christmas. I RUN over to my little WeberQ and....it doesn't fit. It's literally the same exact shape but it's about an inch smaller around the edges. It's for the 300 model, I have the 400. Hmm...it's so nice....I need to be cooking on this..so I just plopped it down on top of the disintegrated one. Now it's basically like a searing rack thing. It has been on there for all of two years now and it's still in almost mint condition. I don't ever clean the grilling surface after cooking unless it's got some sweet shit burned on. I heat it up and scrape the shit out of it. When I clean it fully, I use the Shopvac and suck everything up, and use a nice wire brush on the burners and then blow them out with my backpack blower to make em whistle.

Anyway, the whole point of my book here I'd that I thoroughly cleaned it before I made those first pair of fillets about 5 days ago. I can get it up to about 510°-520° degrees after the whistle clean pipes...normally it gets about 450° max, usually closer to 425° which seems to be the perfect temp for steaks. I actually did a better job with the 2nd round with the lower temp...I'm much more used to that. Most of the time I use my grill it's running both burners in the wide open preheat setting. The only time it gets turned down is when I'm cooking chicken, chops, or hotdogs...and that's usually towards the end, except for doggies...which I cook on the lowest setting for like 45 mins and get the skins to snap. That's the best part of high end hotdogs...the natural casing...and I live in hotdog country.

Take notes here. If you have never had a mind blowing hotdog, you need to try one. We have a local company called Zweigles, that has been around close to a hundred years. They sell their hotdogs online and ship too. They consistently win our annual hotdog contest...which is super impressive because there is usually more than 20 entries and it's all blind judging.

We have our own way of serving a hotdog Rochester style...which is a Zweigles Texas Red-hot Pop-Open, with mustard, onions, and our local specialty meat hot sauce. It's super fine ground chuck, with onions and a bunch of cool spices like cinnamon, cloves and allspice, which are done to perfection in the best sauces. I actually hunt down the places with the best meat sauce, as just about every place around here tries to make it. That's where the Garbage Plate comes in. Everyone that exists should have a Plate. It's got crispy home fries and Mac salad with two cheeseburger patties on top of that followed by the Rochester trio of mustard, onions and meat sauce. Such a simple set of items, but it's radically different everywhere you go. If y'all ever come to Rochester...make it a point to get a plate from Nick Tahou's or Stevie T's...which is Nick's nephews place. That is Rochester in a box. Legendary around these parts.

Haha....I was talking about my fucking grill. It's so easy to get tangent twisted... haha

I like that crust though Franky, it looks very nicely done.

 

[Frank the Dank]

That's a nice crust on that stripy, it has that 500°+ look....did you do something turned way the fuck up?

I do steaks in a cast iron on high (eventually to medium high), in lard. Lard can take a much higher temp than most other fats. Also, prior to cooking I dry and salt the steak and let sit out for an hour or so….then dry again just before cooking.

you have never had a mind blowing hotdog, you need to try one.

We have a kickass Chicago style hot dog stand right up the street here….been going for several decades.
The meat sauce sounds like something I had in PA, coney style dog stand that had this killer meat sauce. Great dogs, but the star of the show at that joint was the “Sundowner”….cheese burger with meat sauce and chopped white onion, topped with a fried egg. It’s the perfect ending to a drunken night.

 

[The Elvis]

casino life!!!

 

[Green Hornet]

I use a scotch brite pad with soap and water to clean the grill and then rinse well. Wire brushes can leave wire on the grate. If the broken wire gets on the food and is consumed = not good for health. Be safe

 

[Dr.Bubbles]

That Scotch Brite sounds great for certain grill surfaces, but I think it might come up a little short for this cast iron grates...maybe?

I got a real nice high quality brush that is supposed to not shed. This is actually the best grill brush I've had, and it's gotta be 4 or 5 years old...I've probably gone through 10 "disposable ones" before this.

I've been hearing good things about this design

It's looks like a scaled down image of something a farmer would pull behind his John Deere. I think they call it a harrow. This particular one is from Grilla Grills for $15 and they brag about how robust it is. Seriously though, I've been through MAD stupid grocery store $7 yearly dummies. Go to the online or a place like Ace with some high end grill stuffs.

Those pickles look great BTW...I'm a fucking pickle connoisseur. I scored a Popeyes $4 insane chicken sandwich last night and it has awesome pickles. Almost every bite had one. Check this fucker though....that is exactly how I opened it.

Getcha pull on this shit:

Y'all need to try one of these if you haven't. I have yet to try Carl's Jr/Hardee's 2021 hand breaded offering, I don't have one ...but this is the clear winner of the 2020/2021 fast food chicken wars. Order it extra crispy, trust me, it is essential. It weighed 261 grams by the way, which puts it in sit-down restaurant territory. You wouldn't be mad if you got this at your local pub with some fries in a basket for $10. And the pickles are bangin.

Elvis...do explain a tad. I see some insane looking golden powder...pressed kief maybe? Pollen, nectar, whathavu?

And obviously some gambling... hopefully illegal AF? I see a roulette table I think, so my guess is playing some bingo or checkers?


Then I see a beautiful stack of Benji's. Not too sure if you had a phenomenal night or you just remortgaged your house to claw your way back from 'That night that changed everything'...but my guess is the former? Hopefully? If so, congratulations, that looks like all of 5 large.

And then I see a beautiful steak sitting on a scale...which is something that I may or may not be familiar with, while eating my 261 gram Popeye's chicken sammich.

Quite the interesting spread.

 

[Frank the Dank]

Did some smoke roasted wings on the ol’ pit barrel cooker. These came out fanfuckingtastic! Smokey, with nice crispy skin….and the obligatory Franks Red Hot with a bit of butter for the sauce….along with grilled asparagus and that jalapeño cheddar bread I’m starting an addiction to.

That cooker does an OK job on most things…not perfect, but it will cook most things decently….better than shitty restaurant bbq, but that’s about it. Except chicken. This is hands down the best chicken cooker I’ve ever found. Pretty easy to get the temp high enough to get crispy GBD skin, while keeping the chicken far enough away so as not to burn. Plus the fat drips down onto the fire and steams back up togive some flavor. Oh, and I do mean crispy skin. Fryer crispy almost….and the chicken stays moist. The only other thing this does well is a big fat tomahawk ribeye with the long bone. That also comes out better than about any other way I’ve found. As for ribs, hit or miss at best. To be honest I’ve been doing ribs in theoven lately. Shame, I know.

 

[Dr.Bubbles]

Did some smoke roasted wings on the ol’ pit barrel cooker. These came out fanfuckingtastic! Smokey, with nice crispy skin….and the obligatory Franks Red Hot with a bit of butter for the sauce….along with grilled asparagus and that jalapeño cheddar bread I’m starting an addiction to.
View attachment 1350697View attachment 1350698
That cooker does an OK job on most things…not perfect, but it will cook most things decently….better than shitty restaurant bbq, but that’s about it. Except chicken. This is hands down the best chicken cooker I’ve ever found. Pretty easy to get the temp high enough to get crispy GBD skin, while keeping the chicken far enough away so as not to burn. Plus the fat drips down onto the fire and steams back up togive some flavor. Oh, and I do mean crispy skin. Fryer crispy almost….and the chicken stays moist. The only other thing this does well is a big fat tomahawk ribeye with the long bone. That also comes out better than about any other way I’ve found. As for ribs, hit or miss at best. To be honest I’ve been doing ribs in theoven lately. Shame, I know.
View attachment 1350699

I didn't know you had a PBC...I've always wanted to try one. Beautiful looking wings...those would be an absolute smash around here, I don't think I've ever seen smoked wings come out like fried ones. That's awesome.

What's GBD skin?

There is no shame in doing ribs in the oven. In my opinion with baby backs properly butchered, a good rub, a trip in the hotbox at 250-275, then finished on the grill for half an hour and then sauced for another 20 mins, is 90% as good as full smoke. It's very consistent, and depending on your smoker, can be 10 times easier. I was quite surprised the first time I had oven to grill ribs. It makes baby backs a much less special occasion.

I do them wrapped tight, and then collect the absolutely mesmerizing juice that comes out, reduce that and use it to baste them for the entire grill time before the sauce round. With a strong coffee rub it literally brews pork coffee which is like the drink of the gods. Have a hot cup of pork coffee on a chilly evening, it's like butter.

That's my favorite part of oven ribs and I miss that juice when doing em smokey. Bonus points if your grill finish is on charcoal and or wood chunks...but the gas grill works almost as well.

 

[Frank the Dank]

didn't know you had a PBC...I've always wanted to try one. Beautiful looking wings...those would be an absolute smash around here, I don't think I've ever seen smoked wings come out like fried ones. That's awesome.

The PBC is certainly worth the money, even after they raised their prices when the small one came out. Compared to other sub 500 smackers grills and this wins. Plus the longevity. This is three years old and still is in new condition….and that includes two Maine wintahs sitting on the back deck. I’ve done a bunch of stuff in it….chickens, brisket (pastrami), pork butts and shoulders, ribs, burgers, a 20 pound turkey, steaks, beef roasts….and never had any meat come out bad, or even poor quality. Its a hot and fast cooker. It just doesn’t kill it with the pork like an offset stick burner does. You get less bark development because of the diminished time. Plus, if the ribs aren’t sufficiently meaty they can get dry.

What's GBD skin?

GBD=Golden Brown and Delicious

I now want to open a pork coffee shop. It will be the latest ketogenic diet fad drink…

 

[Mañ'O'Green]

@Dr.Bubbles Before I found out I had the Gluten yoke to bear; I ate many of the Popeye's Chicken sandwiches. I really miss them and the pickles are what makes that sammy!

Of course I have a homemade version. That I like with my own pickles. The Bun is really the missing part. Most GF buns are more like pucks.

When we were over on the coast last month we had fried GF calamari at Robin's in Cambria. It was especially good. The waitress explained they used a fine chic pea flour for the coating. I got some and I am going to try to make a Tempura like batter with it and fry some shrimp. I am slowly building my library of GF sibstitutes.

 

[Dr.Bubbles]

I'm not even kidding about the pork coffee. Any roasted meat will make juice, but the outside/meat ratio is especially good with ribs. I love a great coffee rub really slathered on nice. Usually do it an hour before and let em rest on the counter. I use lots of paprika, pepper and some brown sugar mainly, with garlic and onion powders and salt for the supplements. The finished product is dark, sweet, meaty, and coffee all in one terrific slurp.

I really feel for ya Greeny...having to pass on food that you know is delicious has to be tough. Not sure about the gluten factor, but I've had some excellent rice flour baked goodies...mainly bagels and freeform bread and it was killer. I went on a little kick for a few months with the bagels. They looked so pretty too, probably the nicest looking bagels I've seen, which is why I originally tried it. I didn't find out about the rice flour till I had already consumed a bunch. The tops were very pretty.