Whited Out User Names?

[woolybug25]

 

[Veritate Duce Progredi]

Carrion Kabobs



1 billion v-Bucks to the person who can tell me where this recipe originated from (Need more than a one word answer).

The. Internet.

 

[ulukinatme]

The. Internet.

GATTACA! already got it, and you are incorrect.

 

[wizards8507]

Ok bishes... If you doods don't have a hypothesis on the white fonts or a jif/gif to post, then I demand a recipe. I'll start. The worlds best jerky. I like venison.

To make really good muscle-meat jerky, easy:

1 - 10-12oz bottle reduced sodium soy sauce
1 - 12oz bottle Louisiana-style hot sauce
2oz liquid smoke (I like hickory)

Mix and marinate meat strips over night.
Dehydrate/Dry (be sure to get to 155-160 F)

Done...

What the hell is muscle-meat? What exactly is it distinguishing? Is your alternative tooth-meat or muscle-vegetable jerkey?

 

[Emcee77]

I will be trying this. I have a good salmon recipe too.

1tbspn of salt
1tbspn of pepper
1/4 cup of Old Bay
1/2 cup of olive oil
1/4 cup of soy sauce
2 tbspn of syrup
2 tbspn of yellow mustard
1/2 can of full flavored beer (ie budweiser, PBR, etc)

Mix all ingredients into large ziplock and put two salmon fillets in it. Marinate in fridge for 2 hours. With skin facing down, grill on high heat until edges brown. The slide a spatula between the meat and the skin, removing it from the skin. Flip the fillet over on top of the skin and cook the other side until edges brown.

I have even cooked river salmon with this recipe and it was good, and those things usually tastes like an old boot.

Man, this sounds awesome. I may try this tonight. I think I still have two servings of salmon left.

Hmm, on second thought, maybe not. How long does fresh salmon last in the fridge? I caught it last Thursday. Would you guys eat it?

 

[PANDFAN]

What the hell is muscle-meat? What exactly is it distinguishing? Is your alternative tooth-meat or muscle-vegetable jerkey?

Muscle meat means regular meat, not by-products like heads and feet and stuf

 

[woolybug25]

What the hell is muscle-meat? What exactly is it distinguishing? Is your alternative tooth-meat or muscle-vegetable jerkey?

Get your shit together, wizard. Muscle meat is exactly that... muscle. Not organs, fat or cartlidge.

 

[woolybug25]

Man, this sounds awesome. I may try this tonight. I think I still have two servings of salmon left.

Hmm, on second thought, maybe not. How long does fresh salmon last in the fridge? I caught it last Thursday. Would you guys eat it?

I would not... freeze it next time.

 

[Whiskeyjack]

I will be trying this. I have a good salmon recipe too.

I'll have to try that. Here's my go-to salmon recipe:

(1) Soak cedar planks in water;
(2) Slather whole mustard on salmon fillet;
(3) Brown sugar (lots) on top of the mustard;
(4) Place cedar planks on grill, but not over direct heat;
(5) Place salmon fillet on planks, close grill cover, and try to keep it between 400-450 F;
(5) Cook salmon until an internal temp of 130 F is reached.

The mustard, brown sugar and cedar flavors all combine very nicely.

 

[wizards8507]

Muscle meat means regular meat, not by-products like heads and feet and stuf

Get your shit together, wizard. Muscle meat is exactly that... muscle. Not organs, fat or cartlidge.

Is cartilage jerkey a thing?

Speaking of that! (not really), I just discovered pork rinds for the first time and it's basically my new favorite stuff ever.

 

[ACamp1900]

Just discoverd pork rinds?! Dafq is this shit!?

btw, take a little tapitio, little vinegar, mix it and use it as a dip for the rinds... so good.

 

[pkt77242]

I will be trying this. I have a good salmon recipe too.

1tbspn of salt
1tbspn of pepper
1/4 cup of Old Bay
1/2 cup of olive oil
1/4 cup of soy sauce
2 tbspn of syrup
2 tbspn of yellow mustard
1/2 can of full flavored beer (ie budweiser, PBR, etc)

Mix all ingredients into large ziplock and put two salmon fillets in it. Marinate in fridge for 2 hours. With skin facing down, grill on high heat until edges brown. The slide a spatula between the meat and the skin, removing it from the skin. Flip the fillet over on top of the skin and cook the other side until edges brown.

I have even cooked river salmon with this recipe and it was good, and those things usually tastes like an old boot.

Wait, when did Bud or PBR become full flavored beer?

I use PBR for boiling the brats before grilling so I get using it, I just find characterizing it as full flavored as odd.

 

[wizards8507]

Wait, when did Bud or PBR become full flavored beer?

I think he just meant "not light."

I use PBR for boiling the brats before grilling so I get using it, I just find characterizing it as full flavored as odd.

PBR is my yardwork beer. Lawn mower + PBR + smoker = great Saturday.

 

[ACamp1900]

Lawn mower + PBR + smoker = great Saturday.

This all day. Though very soon you can take out "lawn mower' and insert 'couch and TV'

 

[woolybug25]

Wait, when did Bud or PBR become full flavored beer?

I use PBR for boiling the brats before grilling so I get using it, I just find characterizing it as full flavored as odd.

As Wiz said, just not a light beer. You're not drinking the shit, it's just a filler for the marinade.

Geez, don't think so deeply into it.

 

[IrishLion]

If you're beer-battering something in the cooking process and it calls for a beer such as a Budweiser or a PBR, do you think you could substitute a craft beer? Or is the chemistry too different?

Like if Wooly decided to throw some Bell's Oberon down instead of PBR, would it make any difference?

 

[wizards8507]

If you're beer-battering something in the cooking process and it calls for a beer such as a Budweiser or a PBR, do you think you could substitute a craft beer? Or is the chemistry too different?

Like if Wooly decided to throw some Bell's Oberon down instead of PBR, would it make any difference?

The two things you need are CO2 and alcohol. The CO2 causes the puffy, crispy texture when beer-batter is fried, while the alcohol evaporates quickly and reduces the risk of overcooking.

Beer Batter Is Better - Scientific American

 

[ACamp1900]

Question, why sub in a high end beer when a low end one does the job fine??

 

[woolybug25]

Question, why sub in a high end beer when a low end one does the job fine??

Because my recipe only calls for a half of a beer... can't waste the other half, ya know.

 

[IrishLion]

Question, why sub in a high end beer when a low end one does the job fine??

I have no experience cooking with beer myself, I was just wondering if it would make a difference in cooking/taste.

 

[ACamp1900]

Yeah I usually just use low end stuff... I do like when friends bring over high end stouts and porters that I don't enjoy and leave a few... Those are great to cook with depending on what you're making.

My basic rule, if it's part of a marinade, ingredient or batter, low end is good enough... if it's a part of a dressing or something that is really gonna stand out on top of the food, then high end ales and stouts for sure. Just me.

 

[ACamp1900]

A nice thick stout is good for a hearty chili though.

 

[ulukinatme]

This thread should be retitled to "Wooly's Thread on Whited Out User Names, Chicks Swallowing Sausages, and Favorite Recipes."
or
WToWOUNCSSaFR for short.

 

[wizards8507]

A nice thick stout is good for a hearty chili though.

One month or so until chili and stew season. Can't wait. Make a couple of gallons on a Sunday and eat that shit for two weeks.

This thread should be retitled to "Wooly's Thread on Whited Out User Names, Chicks Swallowing Sausages, and Favorite Recipes."
or
WToWOUNCSSaFR for short.

That might pique curiosity on the outside and invite undesirables into the thread.

 

[ACamp1900]

I'm making chili tomorrow...

 

[pkt77242]

If you're beer-battering something in the cooking process and it calls for a beer such as a Budweiser or a PBR, do you think you could substitute a craft beer? Or is the chemistry too different?

Like if Wooly decided to throw some Bell's Oberon down instead of PBR, would it make any difference?

Craft beers work well with beer-battering and with regular cooking. I have used Sierra Nevada Pale Ale in beer-battered fish and I have used it to boil brats in (by the way it is fantastic for boiling brats). Many breweries use their own craft beer for beer-battered fish so it should work on a much wider scale as well.