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

[SparkyRU12]

Like Pierre's...lol. How are they?

THEY'RE called KAAAAHBS Joe's dad's stuff

Freakin awesome!!

 

[SparkyRU12]

Beef and black bean green enchiladas. With fire roasted tomatoes, green chillies and fresh cilantro. Plated up with Goya rice and steamed sweet corn with a dollup of Daisy. Delish [emoji39][emoji39][emoji39]

THEY'RE called KAAAAHBS Joe's dad's stuff

And here I am starving:drool:

 

[Ozone69]

Plated up with Goya rice and steamed sweet corn with a dollup of Daisy.

Goya the brand? Or is that a recipe you use? Just asking because I use the Goya brand canned corn all the time because it is just the BEST canned corn I've found. Have thought about trying some of their other canned veggies. :smoking:

Anyhow...I'll take two cans of the corn, drain them, and then cook them in some olive oil in a skillet over med-high heat for a while until the kernels just start to char a little. Then coat with a sauce mix:

1/4 cup mayo
1/4 cup sour cream (can mix up mayo and sour cream ratio to your personal liking. I've also used plain Greek yogurt in lieu of the sour cream)
1/2 teaspoon chili powder
1 tablespoon fresh lime juice (plus wedges for serving if desired)

Wisk the above together for the sauce and mix to coat the cooked corn in it. Then also add 1/2 cup or so of cotija cheese. Can also toss in some cilantro if you like (my roommate hates the stuff so I leave it out).

Quick and easy version of street corn. Also works great with grilling 3-4 cobs and then slicing off the kernels to mix with the sauce and cheese, or can just slather it all right on the corn on the cob for a more "authentic" style Mexican street corn.

 

[Dr.Bubbles]

Goya the brand? Or is that a recipe you use? Just asking because I use the Goya brand canned corn all the time because it is just the BEST canned corn I've found. Have thought about trying some of their other canned veggies. :smoking:

Anyhow...I'll take two cans of the corn, drain them, and then cook them in some olive oil in a skillet over med-high heat for a while until the kernels just start to char a little. Then coat with a sauce mix:

1/4 cup mayo
1/4 cup sour cream (can mix up mayo and sour cream ratio to your personal liking. I've also used plain Greek yogurt in lieu of the sour cream)
1/2 teaspoon chili powder
1 tablespoon fresh lime juice (plus wedges for serving if desired)

Wisk the above together for the sauce and mix to coat the cooked corn in it. Then also add 1/2 cup or so of cotija cheese. Can also toss in some cilantro if you like (my roommate hates the stuff so I leave it out).

Quick and easy version of street corn. Also works great with grilling 3-4 cobs and then slicing off the kernels to mix with the sauce and cheese, or can just slather it all right on the corn on the cob for a more "authentic" style Mexican street corn.

That was Goya brand rice. I like their rice as a quick side because it's all real rice and they have good flavors. None of this 8 min shit and no "Roni". It's not that blended sides are bad...it's just when I want rice, like yesterday, I don't want pasta thrown in. Real rice takes about 25m. If it's not that, you got parboiled rice and/or angel hair pasta. I am a firm believer in the Goya brand. I will have to try their canned corn to see. I gave up on canned corn when Nurse B turned me on to frozen corn. I have also found that the "steamer" packs (which are smaller and more expensive, who'da thunk it) seem to have the more premium product. I have had the best luck with the Aldi & the Green Giant brand for steamed corn packs. Actually, I have been impressed by everything from Green Giant, including these baby russet potatoes that are in my fridge now.

I made something similar to your street corn dish earlier this year.

I used: Frozen corn, black beans, Sazon w/ Anetto, chilli powder, lime juice, cilantro, and cracked pepper. That cojita sounds great and I have seen it a few times in Summer Grilling articles about veggies. It usually involves fresh KAAAHBS of corn. (I hadda) Some of those 'recipes' look a little crazy. Ive always thought the Street Corn version is the one that appeals to me the most, besides just plain grilled corn soaked in water, grilled in the husk with high quality butter and sea salt/pepper.
Food. It's what's for dinner.

THEY'RE called KAAAAHBS Joe's dad's stuff

 

[Ozone69]

Beef stroganoff (have a nice slow cooker recipe I love that doesn't use canned cream of anything soup), nice salad, some bread, pipe loaded up for desert, and the third period of the Avalanche game starting up. Was a good dinner.

 

[Dr.Bubbles]

Buttermilk grilled skinless chicken thighs on the bone. I scored about 6lbs of untrimmed bone-in thighs for $.89/lb. If you are reading this and haven't tried buttermilk grilled chicken...do it. I can say with confidence that buttermilk makes the best marinade for chicken after trying literally everything. I marinated this for almost 48 hours, which is highly recommended and what you want if you got time, 24 will do fine though. I spent about half an hour trimming these 10 up, hence the 89 cents price, but well worth it.

Made a mustard sauce with yellow mustard, worcestershire, Sweet Baby Ray's, dark brown sugar, lemon juice, white vinegar, and a strong dash of cayenne pepper. It sounds like a lot, but each ingredient has it's place. It's about 50/50 mustard to BBQ, then I add some acid from some lemon juice and vinegar. Next I "fight" the acid with some dark brown sugar...heat the sauce covered in the microwave so it mixes easy making sure to taste at EVERY step. Next I throw in some worcestershire, because that shit is money in almost anything saucy and brings a nice salt kick...and lastly I added some cayenne purely to bring a little heat.

There is method to my madness, and I spent a good 10 mins making that, tasting it about ten times. Once you do it a few times you will be able to do some amazing things...not to mention it's WAY cheaper to make it. Just keep the staples in the house: vinegar and lemon juice, instant coffee, brown sugar, honey, yellow mustard, Worcestershire, and a decent straight forward BBQ and some ketchup. You can make about 20 different sauces with those and the ingredients are all dirt cheap compared to commercial sauces.

My friend's mom "doesn't like chicken thighs"...but she loves chicken. I am calling straight bullshit. Sorry June...you are mistaken. Lol. Thighs can be downright scary with all the connective tissue, that huge flap of skin and tons or fat and cholesterol. Yeah, it's a mess in there, but take care of it as good as you can with a razor sharp fillet knife, then make sure to cook it right. It goes from nasty to amazing. I turned those 3 on my plate into three clean bones that looked like nice clean wing drums from an order of wings. That's some good eating thighs.

Happy Monday morning AFN. Git-r-done [emoji106].

THEY'RE called KAAAAHBS Joe's dad's stuff

 

[Ozone69]

If you are reading this and haven't tried buttermilk grilled chicken...do it. I can say with confidence that buttermilk makes the best marinade for chicken after trying literally everything. I marinated this for almost 48 hours, which is highly recommended and what you want if you got time, 24 will do fine though. I spent about half an hour trimming these 10 up, hence the 89 cents price, but well worth it.

Damm...too bad this wasn't up yesterday morning.

Have read about using buttermilk as a marinade before, but always forget it. Just picked a four pack of leg quarters yesterday at like 98 cent a pound and could have tried it out. The bottle of zesty Italian dressing I've got 'em soaking in works pretty well, though. Have to save the buttermilk for the next batch.

 

[Dr.Bubbles]

Damm...too bad this wasn't up yesterday morning.

Have read about using buttermilk as a marinade before, but always forget it. Just picked a four pack of leg quarters yesterday at like 98 cent a pound and could have tried it out. The bottle of zesty Italian dressing I've got 'em soaking in works pretty well, though. Have to save the buttermilk for the next batch.

Zesty Italian is my second favorite. I ALWAYS have a bottle at least in the cupboard. Yeah dude....try the buttermilk. Bonus is that you can make the best fried or grilled chicken with no planning. It's ready for either one. It keeps the chicken so moist. It's money. I always marinate chicken. Every time...it's just not the same without a marinade, and it sticks a little on my cast iron grates if I try to raw dog it. Also doesn't have the same smell or the way it browns. Marinades for chicken? Yes please.

THEY'RE called KAAAAHBS Joe's dad's stuff

 

[bushmasterar15]

Decided to treat myself and cooked up a rack of ribs.

 

[Dr.Bubbles]

You know my weakness...slabs of meat cooked over real flames. This is that. Has almost a Char-sui look to that pork.

Here is my secret for "easy" ribs. So real deal ribs HAVE to go on the smoker or indirect on a kettle...and usually take about 4-5 hours to achieve that signature bark and texture that makes ribs bomb. Well, sometimes even I can't get away from the operating room long enough to enjoy that...or I am tied up with global summit meetings, golfing at the country club or flying to Vegas for the weekend. When that's the case and my man servant is out on the yacht, I have to improvise. Usually I would just order something delivered from Memphis or Kansas City, but that doesn't work in bad weather when the private jet can't fly.

- Trim dem rybz
- Rub dem rybz
- Get a huge baking pan with sides
- Oven to 250°

- Cut racks into thirds or so
- Place rybz into pan
- Do not overcrowd
- Seal tight w/ foil

- Prop one end of baking dish up in the oven to create a slope...we are not making braised rybz

- Cook for about 3-4h depending on quantity and size of rybz. This is where its super easy and you can be doing anything else...like golfing at Augusta National or TPC Sawgrass

- Finish the rybz on the grill for about 45m to an hour or more...with the finishing sauce in hand.

Tips: This works best with smaller racks. Wild boar piglets and Iberico hams are the cheapest cut you should use. The best way to finish em is to use charcoal. I like it made from endangered species and add some nice wood chunks like hickory or cherry. I suppose you could also get away with apple, peach, pear, mesquite, maple, or oak, but my personal favorites are Bubinga and Cocobolo...which I have hand picked in Madagascar by the indigenous people, which they chop with wooden axes because anything metal touching the wood gives a slightly acidic flavor when it's burned.

If you are going to get exotic wood from Madagascar, it's worth chartering a private plane. The longer that the wood is onboard the pressurized aircraft, the more it will lose some of the more subtle flavors in the smoke.

You haven't lived till you've had wild boar piglet baby baby backs smoked over endangered woods and rubbed with the dust from an ancient Egyptian Pharaoh straight outta the sarcophagus. Wash that down with some Pabst Blue Ribbon like Kenny's dad likes. It's a tough life...but I'll get by, one day at a time.



THEY'RE called KAAAAHBS Joe's dad's stuff