* *

User

Welcome, Guest. Please login or register.

September 22, 2026, 02:31:39 PM

Login with username, password and session length

Recent

Stats

Members
  • Total Members: 142
  • Latest: Hal9000
Stats
  • Total Posts: 183632
  • Total Topics: 1517
  • Online Today: 1990
  • Online Ever: 8243
  • (July 10, 2026, 02:18:36 PM)
Users Online
Users: 2
Guests: 335
Total: 337

« previous next »
Pages: 1 ... 24 25 [26] 27 28 ... 115   Go Down

What's cookin?

  • 1716 Replies
  • 256121 Views

0 Members and 2 Guests are viewing this topic.

*

ThePAMan

  • *****
  • 32868
  • +618/-2486
  • Because "PussyMan" and "PenisMan" were trademarked
    • View Profile
Re: What's cookin?
« Reply #375 on: June 03, 2021, 12:37:15 AM »
Logged
Mark Carman: "The Whitlock!...Caleb Williams failed Wayne Whitlock." Been told I need to take my dick out my mouth so maybe I "wont [sic] sound like such a fucking faggot all the time[.]"

Tempo: "PAMan is a pot stirrer and agent provocateur"
*

Custard

  • *****
  • 12604
  • +239/-3068
    • View Profile
Re: What's cookin?
« Reply #376 on: June 05, 2021, 05:25:06 PM »
Pretty excited about this. Got it at the local farm to table store down the road from my house. 1.5 lb bone in prime dry aged ribeye, cut right at 2” thick. Seasoned only with kosher salt (proud of me, PAMan?) and fresh coarse ground black pepper. It’s sitting naked in the fridge letting that salt absorb. Gonna reverse sear it on the kettle later when I get back from dance recital. Best part is it was $14 a lb which is about $6-8 below the market right now.



Logged
Poster Boy for White Male Indifference

AOTC on basically everything measurable

“Custard, you were RIGHT!” -Tempo
*

No one in Mn

  • *****
  • 13070
  • +179/-2702
    • View Profile
Re: What's cookin?
« Reply #377 on: June 05, 2021, 06:25:11 PM »
You going to eat that whole thing ?
Do they have an online store ? JK. I never see dry aged prime, and that price is hard to beat.
Enjoy.

We did have some prime filets a couple of nights ago.

Leftovers tonite. Sliced a 4# pork shoulder unevenly for some pork steaks. Some spog and paprika and onto the smoker to 165. Finished on gas to 185-190. Chowed down with some Vidalia onion hot chow chow and an ear of corn.
Logged
Still hiding behind innuendo and practicing the art of omission.
*

Custard

  • *****
  • 12604
  • +239/-3068
    • View Profile
Re: What's cookin?
« Reply #378 on: June 05, 2021, 08:15:37 PM »
Well by the time I take the bone out it won’t be so big so yeah I’m planning on eating it all myself. Since I had the procedure done back in January I’ve changed my eating habits at my doctor’s urging. I only eat one meal a day and it’s supper and I can eat whatever I want. I’m super hungry at dinner time but I’m finding I simply can’t eat as much as I used to. So maybe I won’t get it down. 🤷🏻‍♂️

Both of your items look good. Were the pork steaks tender enough? They are so hit or miss for me.
Logged
Poster Boy for White Male Indifference

AOTC on basically everything measurable

“Custard, you were RIGHT!” -Tempo
*

No one in Mn

  • *****
  • 13070
  • +179/-2702
    • View Profile
Re: What's cookin?
« Reply #379 on: June 05, 2021, 08:23:03 PM »
They were yesterday. Not so much so today. Pork just doesn't reheat well.
Logged
Still hiding behind innuendo and practicing the art of omission.
*

Custard

  • *****
  • 12604
  • +239/-3068
    • View Profile
Re: What's cookin?
« Reply #380 on: June 06, 2021, 12:22:51 AM »
Completely agree it gets dried out and has a weird gamy taste to it
Logged
Poster Boy for White Male Indifference

AOTC on basically everything measurable

“Custard, you were RIGHT!” -Tempo
*

ThePAMan

  • *****
  • 32868
  • +618/-2486
  • Because "PussyMan" and "PenisMan" were trademarked
    • View Profile
Re: What's cookin?
« Reply #381 on: June 06, 2021, 02:55:09 AM »
Very proud,  Custard.
Logged
Mark Carman: "The Whitlock!...Caleb Williams failed Wayne Whitlock." Been told I need to take my dick out my mouth so maybe I "wont [sic] sound like such a fucking faggot all the time[.]"

Tempo: "PAMan is a pot stirrer and agent provocateur"
*

Custard

  • *****
  • 12604
  • +239/-3068
    • View Profile
Re: What's cookin?
« Reply #382 on: June 06, 2021, 12:03:41 PM »
Got home much later than expected so the ribeye will be on the menu tonight. I wish there were a way to get some and ship them inexpensively to you Mn. My guess is this batch of beef was dropped off there and priced before the huge run up occurred. I probably should go back and get more if they’re still available. They also sell boxes of a variety of different cuts for $250.
Logged
Poster Boy for White Male Indifference

AOTC on basically everything measurable

“Custard, you were RIGHT!” -Tempo
*

Custard

  • *****
  • 12604
  • +239/-3068
    • View Profile
Re: What's cookin?
« Reply #383 on: June 06, 2021, 11:03:01 PM »
It turned out as well as I could have hoped.


Logged
Poster Boy for White Male Indifference

AOTC on basically everything measurable

“Custard, you were RIGHT!” -Tempo
*

fucking

  • *****
  • 3174
  • +223/-1146
  • Who Doesn't?
    • View Profile
Re: What's cookin?
« Reply #384 on: June 07, 2021, 01:05:36 AM »
The fat is chartreuse.
Logged
*

No one in Mn

  • *****
  • 13070
  • +179/-2702
    • View Profile
Re: What's cookin?
« Reply #385 on: June 07, 2021, 06:01:37 AM »
Looks good.
I read about people using a vortex in their kettles. I just use fire bricks. What are you using ?
Logged
Still hiding behind innuendo and practicing the art of omission.
*

Custard

  • *****
  • 12604
  • +239/-3068
    • View Profile
Re: What's cookin?
« Reply #386 on: June 07, 2021, 08:18:51 AM »
Those are the Weber charcoal baskets that come with the master touch kettles. I used B&B hickory lump charcoal and a handful of hickory chips to smoke it til it hit 120 then quickly seared it directly over the coals to finish. When I took it off I basted it with garlic butter and let it rest 5 mins.

I plan to get a “slow n sear” accessory soon because the baskets are kinda weird. One is too small to smoke for very long and two take up too much cooking area. They work fine for stuff like this though.
Logged
Poster Boy for White Male Indifference

AOTC on basically everything measurable

“Custard, you were RIGHT!” -Tempo
*

No one in Mn

  • *****
  • 13070
  • +179/-2702
    • View Profile
Re: What's cookin?
« Reply #387 on: June 07, 2021, 09:12:58 AM »
Quote from: Custard on June 07, 2021, 08:18:51 AM
Those are the Weber charcoal baskets that come with the master touch kettles. I used B&B hickory lump charcoal and a handful of hickory chips to smoke it til it hit 120 then quickly seared it directly over the coals to finish. When I took it off I basted it with garlic butter and let it rest 5 mins.

I plan to get a “slow n sear” accessory soon because the baskets are kinda weird. One is too small to smoke for very long and two take up too much cooking area. They work fine for stuff like this though.
I bought a slow n sear. They are expensive.
Then I read about going to Menards and buying fire bricks.
I've got fire bricks in 2 kettles and returned the slow n sear. Spent the difference on food.
My kettles are old enough that they didn't come with anything but an owners manual.
Logged
Still hiding behind innuendo and practicing the art of omission.
*

Custard

  • *****
  • 12604
  • +239/-3068
    • View Profile
Re: What's cookin?
« Reply #388 on: June 07, 2021, 11:46:51 AM »
I think they introduced the Master Touch model around 1990 but then discontinued it in the states for quite a while until again recently. It includes the baskets, an upper rack, different wheels, and a silicone type grip on the top damper so it doesn’t burn you when you adjust it. It’s also a little taller than standard kettles which I find to be a nice touch. I might be missing something(s).

Weber kettles were hard to find around here right before Memorial Day weekend so I went to several retailers. Some only had the various colors and I wanted the classic Black. Eventually found Black ones but only in the Master Touch model which was more costly. I thought the upcharge was worth it to get the accessories and the color I wanted.

I had actually read about the fire bricks when I was looking into getting the Weber. When I cooked the fatty and all the jalapeños last weekend for a Memorial Day party I basically used a basket like a fire brick by turning it around backwards and using the flat side to contain the unlit charcoal that would be consumed during the cook. Worked great.

Only thing is I also read after the fact that banking the coals right against the side like that is really hard on the porcelain enamel. Especially so if using lump charcoal, which I usually do. By keeping the charcoal off the kettle the baskets/slow n sear supposedly lower surface temp by 200 degrees.

Doesn’t sound like you’ve had any issues though 🤷🏻‍♂️
Logged
Poster Boy for White Male Indifference

AOTC on basically everything measurable

“Custard, you were RIGHT!” -Tempo
*

No one in Mn

  • *****
  • 13070
  • +179/-2702
    • View Profile
Re: What's cookin?
« Reply #389 on: June 07, 2021, 12:38:27 PM »
I haven't read that re the hot coals and the enamel. Makes sense over the long run I guess. Creating a triangle or square in the middle with fire bricks would get around that,  similar to using a vortex.
I read you have to add hot water to the slow n seal if you need more water, or it may warp. Seemed like a pita.
Logged
Still hiding behind innuendo and practicing the art of omission.
Pages: 1 ... 24 25 [26] 27 28 ... 115   Go Up
« previous next »