Thankyou for this thread!
I have a question about broilers. I use my broiler to just brown up my chicken after I have already baked it. I worry about over cooking my steaks. How long do you broil your steak to keep it pink?
Do you ever use a crockpot or are you a grill and broiler fan only?
Oh, I could do a thread on just the crock pot alone!! 
re: broiler. I hear ya. Mine sucks. I lowered the rack to the next level down. Lowering it seems to keep it from toughening up too much as well.
I always broil with the door hitched open. I keep turning the steak every couple minutes, too.
Number of minutes depends. I think that last one I did was around 8 or 10. If you can use fire, DO IT!
I’m gonna take you up on your offer to post our own recipes in here either tomorrow or in about a week (i’ll be busy between those two times). I made salmon with a buttery, garlicy, spinachy, amazing sauce.
How did this fall off the first page!!!
SteelyD, fella I know you’ve been cooking.
I need my food porn please.
I will cook and take some photos today.
I am making chicken cacciatore in the crockpot.
come on fella… make this a good year for me!
Give me my food porn!
They are the most beautiful pair of eggs I’ve ever seen! Are they your eggs?
[quote]SteelyD wrote:
They are the most beautiful pair of eggs I’ve ever seen! Are they your eggs?[/quote]
my eggs are much bigger
OK! We’re gonna bring in the New Year with a simple, yet attitudinal, spicy, tasty take on a classic-- a bit inspired by my grad school time in New Mexico-- jeez I miss that place…:
F*CK YOU PETA Havarti Veal Chile Cheeseburgers … and meatballs
Who’s with me?
Ingredients shown!
(not shown Milk, Salsa, EVOO)
That’s about 1.2 lbs of ground veal (that tastiest of baby critters) and about 1.5 lbs. of ground beef. There’s garlic and onion powder, chile powder, 2 eggs, avocado, romano cheese, havarti cheese, green onions, can of green chiles (you can use fresh Hatch chiles if you have them).
El Yucateco hot sauce ( you can use tabasco or Franks or whatever), Worc. Sauce, and a pack of soy sauce from Chinese takeout
Thee meexing of thee meats…
Sprinkle on the dry ingredients + pecorino romano cheese.
I have no idea what measurements I use. I shake on even times with the garlic and onion powder and probably the equivalent of 6-8 heaping Tablespoons of cheese for 2.5+ lbs of meat.
Chop up the onions.
I love these things.
Make sure you get them chopped small-- you don’t want folks choking on long strips of scallions in their food
Mix in the soy, worc. sauce, eggs, hot sauce (a few shakes of each), and the chiles and green onions.
FOOD PORN ALERT!! Close up on the green…
It’s REALLY important to mix everything pretty evenly. You don’t want a big chunk of beef or veal or a clump of spices sitting out by itself.
BTW, it really sucked mixing this with one hand and trying to keep the other one clean so I didn’t get meat all over my camera… The things I do for you guys
Mixing meat is great gripwork, btw…
Also, I added about 1/4 cup milk while mixing. Helps to keep the meat moist while cooking. Normally in burgers or meatballs, you’d use breadcrumbs, too. I opted out of the breadcrumbs. Ditto parsley, which, frankly, I just forgot to add
GRAB A BALL!
I make my burgers about 6oz each.
Why? Because when I grab a handful of meat, that’s about how much I get. 8oz are just a little to big to cook, and 4oz (ie quarter pound) burgers are for p*ssies (pardon my French).
Just to keep me honest, I threw the meatwad (I love that guy) on the scale.
Not bad for a white boy who don’t measure his food.
Here’s de burgers.
I made six, ~6oz burgers. Why? That’s all that fit on the tray, and it’s cold outside, and I’m the only one who’s going to be eating these, and they’re going to last a day or two, plus the meatballs, plus I don’t want to run in and out of the house to grill more than I have to because it’s freakin’ cold, and I’m in flannel PJ’s and a tank top and I’m too lazy to put a sweatshirt and shoes on.
With the rest-- Make-ah da meat-ah balls-ah!
These are a little bigger than golfball sized…
Drizzle some EVOO in a baking dish-- cover with foil (or glass lid if you’re using that kind of dish) and put in the oven at about 325-350 or so.
Hey! We got balls!
My balls.