Yeah, what are your favs & why?
Braising - yeah man, low n' slow moist cooking crushes tough cuts of beast and I love it- especially around now when it gets cold and snowy and those early nights. Braising seals the deal for me.
Grilling - Hot n fast med-high indirect dry heat though the summer makes so much great food without heating up your casita - from the ubiquitous sausages, dogs n burgers to chicken, steaks, chops, even pizza, calzones and other traditional hearth oven foods. Nothing better than a nice strip steak or fat local bone-in pork chop caramlized to medium rare perfection on some grill grates both finished with a dollop of melty herb compound butter.
Stewing - Simply put, I can make dinner and then make tomorrows dinner at the same time in the form of a stew or soup or chowdah and then let it simmer away to perfection that evening (2-2.5hrs or so). Stewing and braising are great multi-tasker cooking methods (cooking multiple days meals at one time). Best part of right now as it's cold (at or below freezing) at night, I can take it right off the fire, sit it outside in its dutch oven or crockpot, or pressur cooker sleeve on the back deck table and the sub 35-32F evening outdoor temps crash that internal cooking temp of 250-350F to 50Fs with in an hour or so which is fantastic as it minimizes bacterial growth to a minimum and keeps from heating up all the other foods one may have in the fridge or freezer as the refer unit struggles feverishly to cool itself back down.
Frying - because Fried chicken and Im a southern boy at heart.
Braising - yeah man, low n' slow moist cooking crushes tough cuts of beast and I love it- especially around now when it gets cold and snowy and those early nights. Braising seals the deal for me.
Grilling - Hot n fast med-high indirect dry heat though the summer makes so much great food without heating up your casita - from the ubiquitous sausages, dogs n burgers to chicken, steaks, chops, even pizza, calzones and other traditional hearth oven foods. Nothing better than a nice strip steak or fat local bone-in pork chop caramlized to medium rare perfection on some grill grates both finished with a dollop of melty herb compound butter.
Stewing - Simply put, I can make dinner and then make tomorrows dinner at the same time in the form of a stew or soup or chowdah and then let it simmer away to perfection that evening (2-2.5hrs or so). Stewing and braising are great multi-tasker cooking methods (cooking multiple days meals at one time). Best part of right now as it's cold (at or below freezing) at night, I can take it right off the fire, sit it outside in its dutch oven or crockpot, or pressur cooker sleeve on the back deck table and the sub 35-32F evening outdoor temps crash that internal cooking temp of 250-350F to 50Fs with in an hour or so which is fantastic as it minimizes bacterial growth to a minimum and keeps from heating up all the other foods one may have in the fridge or freezer as the refer unit struggles feverishly to cool itself back down.
Frying - because Fried chicken and Im a southern boy at heart.
