Fire Me Boy! What's For Dinner? Thread

[Buehler445]

Since the other one got too big, let's keep the food truck rolling. Whacha got?

Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408

[Megatron96]

Originally Posted by Easy 6

Hate to nitpick on such as great looking burger, but I just have to insist on knocking the deep eyes of that onion out of the mix... that much onion is just too much, its going to bury your subtle and fresh avocado

Have to agree. Should've sauteed that onion disc in a big glob of butter to take some of that onion bite off, bring out its sweetness.

[GloryDayz]

Originally Posted by Megatron96

Finally tried grilled chuckeye steak. I took the advice of several actual chefs and marinated them for 24 hours before grilling to reduce 'chewiness.' Did the sous vide thing for 2 hours then onto a charcoal-fired grill. No pics (sorry, forgot, will remember next time). Came out pretty tender and flavorful. Not going to say they were as good as a good ribeye, but it was closer than I thought it was going to be. Would recommend.

and when feeding a crowd, chuckeye is awesome...

[Megatron96]

Originally Posted by GloryDayz

and when feeding a crowd, chuckeye is awesome...

Yeah. I usually make Korean bul gogi for house parties. And this stuff will do the trick. It was good enough that I went out and bought a few more steaks that are now vacuum-packed and frozen. Nice to get a few pounds of good steak and not have to pay hundreds of $$$.

[In58men]

Originally Posted by Easy 6

Hate to nitpick on such as great looking burger, but I just have to insist on knocking the deep eyes of that onion out of the mix... that much onion is just too much, its going to bury your subtle and fresh avocado

As you can see, I’m definitely a huge fan of onions lol. More the merrier for me, the avocado was only used because the wife didn’t want anymore, so I didn’t want it to go to waste.

[Easy 6]

Originally Posted by In58men

As you can see, I’m definitely a huge fan of onions lol. More the merrier for me, the avocado was only used because the wife didn’t want anymore, so I didn’t want it to go to waste.

Hey live your life as you see fit

[Buehler445]

Originally Posted by scho63

I'm not a big fan of red onions. They are so strong these days.

I like them minced in certain dishes or a single ring grilled on a burger.

Try soaking them in ice water while you’re cooking. I’ve heard it works.

I just buy Vidalia onions from the Shriners.

[Pepe Silvia]

Originally Posted by Easy 6

Hate to nitpick on such as great looking burger, but I just have to insist on knocking the deep eyes of that onion out of the mix... that much onion is just too much, its going to bury your subtle and fresh avocado

I only like grilled onions, I simply can't stand raw onion of any kind, its too strong and completely takes over.

[Easy 6]

Originally Posted by Pepe Silvia

I only like grilled onions, I simply can't stand raw onion of any kind, its too strong and completely takes over.

I'm eating raw minced onion on these tacos as we speak, but there is definitely a tipping point where they can drown out any other flavors

[Megatron96]

Originally Posted by Easy 6

I'm eating raw minced onion on these tacos as we speak, but there is definitely a tipping point where they can drown out any other flavors

Yah, I used to put a nice mound of raw white onions on a good chili dog or a taco. Still do with the tacos. A lot of raw onions in my pico de gallo as well. Not sure I can put too much onion on a dog or a burger or a taco. Not for my taste anyway.

[srvy]

Originally Posted by In58men

As you can see, I’m definitely a huge fan of onions lol. More the merrier for me, the avocado was only used because the wife didn’t want anymore, so I didn’t want it to go to waste.

I say it's your burger eat how you like it. Not how someone thinks you should like it!

[ptlyon]

Onions FTW! Raw, cooked, whatever.

I need to master caramelized onions.

Onion sandwich, onion burger, fried onions, caramelized onions, onion soup, onion dip, onion and onion...

[scho63]

Originally Posted by ptlyon

Onions FTW! Raw, cooked, whatever.

I need to master caramelized onions.

Onion sandwich, onion burger, fried onions, caramelized onions, onion soup, onion dip, onion and onion...

The key to caramelized onions is low and slow. Takes patience and you need to have a good amount of evoo and butter then salt and pepper. Too much and they get soggy and oily. Too little and they burn.

You also meed a good large onion as they wilt down to a much smaller amount.

Use a small sauce pan and not a frying pan, easier to control.

[ptlyon]

Originally Posted by scho63

The key to caramelized onions is low and slow. Takes patience and you need to have a good amount of evoo and butter then salt and pepper. Too much and they get soggy and oily. Too little and they burn.

You also meed a good large onion as they wilt down to a much smaller amount.

Use a small sauce pan and not a frying pan, easier to control.

Thanks. I've watched many a you tube video. Just not patient enough I guess.

[scho63]

Originally Posted by ptlyon

Thanks. I've watched many a you tube video. Just not patient enough I guess.

Here is an easy trick.

Cook them ahead of time and store in fridge. One weekend during the day, just pull out a sauce pan, your onions, your EVOO and butter, your salt and pepper and cook for 30 minutes +/-.

You get them coated, stir once, let them simmer for 5 minutes, stir, let go another 10 stir and check the last 15 minutes and stir about every 7-8 minutes.

Put in plastic tub and leave in fridge.

One pot to wash and stirrer. 30 minutes of your time.

The house smells great too.

[scho63]

Trying to caramelize onions while you're cooking your meal, never works unless you start 20 minutes early. It's the top reason people rush.