It’s been over two weeks of no recipes! I’m a bad right quick cook. I’ve got camp recipes to share, some burger grilling tips, and a parmesan baguette recipe. In addition to all those, I’ve got a Jello Desert stype recipe that’ll be a sure fire hit.
Again, my apologies.
I’ve gotta write up my Parmesan Baguette recipe and I’ll be camping, and will be trying out a cinnamon flapjack recipe.
I’ll let you all know how it goes when I get back. Until then, stay flavorful. Well, that doesn’t work. Stay hungry? That’s a little better. Stay class? Too anchorman. Stick around? There we go.
I was gone for the last four days or so….it was hideously hot here. Not much cooking was done, other than drinking water non-stop. However, I got through the weekend and had some hankering for bread. I didn’t have a lot of time today, so I made up some baking powder biscuits. I got the recipe from the best expert I can think of. Check out the recipe for Baking Powder Biscuits from Mom.
And nothing goes with Baking Powder Biscuits like Watkins Cheese Soup mix. Look, I’m pretty lazy, and I’m pretty cheap…hence if I can get good flavor without a lot of hassle, I go with that. It’s pretty decent, no where near as salty/cheddary as Campbell’s Cheese soup, it’s more mild. I enjoy it. One thing you should consider when mixing up some soups from powder is to make sure your liquids are warm, it’ll be easier to mix the powder in. Sure, you’ll be heating it up shortly, but you can’t always guarantee that everything’ll be mixed in right by the time the mixture is hot enough to eat. There’ll be those little chunks of powder that’ll be too irritating to take care of when it’s close to boiling.
Consider that your free hint of the day. Anyway, the biscuits mix in quite well with the soup, making it a right-solid meal, right quick. Just take a gander:
So now that you know how to light a charcoal grill correctly, there’s a tasty recipe for Pepper Burgers all ready for a-tryin’.
Now, I’m not talking any fancy dancy jalapeno peppers (not now anyway), but just simply hamburgers with a good spicy hot kick to them, with ingredients you’ve probably got around the house. Easy to find, easy to cook…right quick.
You like how I mixed in the title of the site there? I do.
What you’ll need
Grill
Coal
Lighter Fluid
Matches
1-2 beers (dependent on how fast you drink ‘em)
Quick ‘n Dirty Instructions
1. Put the charcoal in the grill in a pyramid fashion
2. Douse the coals in lighter fluid (enough to cover them all, not more)
3. Light the coals.
4. Drink your first beer while making sure the flames don’t light anything on fire
5. The flames should have died down by now - Finish your first beer (or your second dependent on the speed you drink)
6. Once the coals have the gray dust covering them, spread them out and start cooking.
Play By Play
I’ll admit, both due to preference and cheapness (more over the cheapness) that I love my little charcoal grill. It’s a small tabletop version, not very hip to the giant grill stages at all.
This is good because I don’t have much room to put the grill, but bad because I don’t have much room ON the grill.
That being said, there a numerous amenities that this small grill is missing that are present on larger, better grills: self-starting, propane, venting beneath the charcoal area, rocket fusion…y’know, important things that help you grill.
Since these things are missing, I’ve learned over trial and error what is necessary to light an excellent charcoal cooking place in my small grill. The process is simple, load up a pyramid of coals (whatever kind you use, I use the cheap store brand), and douse ‘em in lighter fluid. Now, here’s where I need to make a side note: some people CLAIM that lighter fluid makes the food taste funny/bad. I’ve never ever noticed this. I guess I’m not refined enough. Again, though, it sounds like something that skinny chefs say, and who can trust them? Not me! That being said,
Once the lighter fluid is on the briquets (brickets? briquettes? whatevs), light a match to it. Here’s where you sit back, and watch the grill while drinking a beer. The primary reason is that it’ll take some time for the flames to die down (flame = good on the grill, bad on the interweb), warming up the coals enough to cook on them. The secondary reason is to make sure nothing ends up lighting on fire.
Once the flames have died down, you can go in and prepare whatever. It’ll take about 15-20 minutes for the coals to have warmed up enough to cook on. They say once there’s a gray dusting over them, you can spread them out. Basically, if you’re savoring your beer, until you finish that first one. If you’re not, then after your second one, you should be ready to cook. Just spread ‘em out, and throw on the food.
Now, of course, with a grill like mine, it’s not as easy as it sounds. Primary lesson learned: leave the $#)(*7 cover off. It needs plenty of air flow to keep the coals a-burnin’. Took me longer than I would have thought possible to learn that lesson, but there you have it. Some grills just do not have the venting system one would wish for. I know mine doesn’t, and if you’re having trouble with lighting your grill, that could be one of the reasons.
There you have it: important tips on how to light grills. Sometime I’ll have to share some tips on how to cook on grills (especially the small table top ones like mine).
go on, click right over on the right hand side to check out the recipe. Or go to the page directly:
Ok, I’ve been meaning to get this site up for quite a while here. Why another cooking site? Well, basically it’s because I’ve done my fair share of cooking/baking/mixing, and I’ve gotta say that most cooking sites just get it wrong. They’re not very helpful, they’re badly put together for the instructions, also they tend to leave off important things that you may need to think about. They’re made more for professional chefs than they are for the casual observer of the cooking arts. It’s like they’re created by a bunch of skinny people. And everyone knows you can’t trust a skinny cook.
That’s where I come in, here at the Right Quick Cook, we’ll try get everything set out that you’ll need to know. The recipes will be tested before hand by me, and I’ll let you know about possible hang ups.
And you can trust me, I’m portly.
So, in the coming days this site will get updated…expect design changes and all, but I figure it’s growing pains.