IlliniHQ 2
General Category => The Deuce => Topic started by: No one in Mn on June 10, 2020, 07:39:00 AM
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Tried a Mississippi Pot Roast on the Weber kettle.
On the grate at about 250° until the chuck roast was around 160°. Into a cast iron skillet, and
sprinkled some Au Jus and Ranch dressing mixes on top, a few dabs of butter, and some pepperoncini. Covered it with al foil and back on the heat to 205-210° til probe tender. Let it rest to cool, then shredded.
Good stuff.
(https://i.ibb.co/g3L32BH/20200601-163548.jpg) (https://ibb.co/t4T4GWk)
(https://i.ibb.co/q5MWTJC/20200601-173945.jpg) (https://ibb.co/SrXdFfc)
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Interesting... I have never done this but I’m going to now!
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How did you serve it and with what?
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Had a salad and some still warm home made sourdough with the meat as is.
Next time, I'll toss some hickory on the fire and maybe lightly salt the meat for a bit before it goes on the grill. I didn't know how much effect the salt in the Au Jus and Ranch would have.
I eye balled and guessed how much of the 2 mixes to use.
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Smitten for improper use of "Au Jus", which means "with juice." Applauded for the pictures.
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Smitten for improper use of "Au Jus", which means "with juice." Applauded for the pictures.
Hey, thanks for the smite. I haven't gotten many lately. TY for the applaud too. Those are hard to come by around here.
You didn't notice all of the juices in the pan ? lol.
Just following the recipe, and use of the "gravy mix".
(https://i.ibb.co/v34nqSy/20200610-140904.jpg) (https://ibb.co/wShmgfG)
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Hey that’s Hy-Top brand
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Smitten for improper use of "Au Jus", which means "with juice." Applauded for the pictures.
Hey, thanks for the smite. I haven't gotten many lately. TY for the applaud too. Those are hard to come by around here.
You didn't notice all of the juices in the pan ? lol.
Just following the recipe, and use of the "gravy mix".
(https://i.ibb.co/v34nqSy/20200610-140904.jpg) (https://ibb.co/wShmgfG)
We have all read Nichi's posts on how companies do not always act in the best interests of their consumers.
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Smitten for improper use of "Au Jus", which means "with juice." Applauded for the pictures.
Hey, thanks for the smite. I haven't gotten many lately. TY for the applaud too. Those are hard to come by around here.
You didn't notice all of the juices in the pan ? lol.
Just following the recipe, and use of the "gravy mix".
(https://i.ibb.co/v34nqSy/20200610-140904.jpg) (https://ibb.co/wShmgfG)
We have all read Nichi's posts on how companies do not always act in the best interests of their consumers.
That fiduciary responsibility business can just get in the way sometimes.
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Some spare ribs yesterday with salt, pepper and smoked garlic powder on the kettle. No stinkin bbq sauce.
With Three Floyds Pride & Joy 3000 to wash it down. The beer delivery man said he was at Robinson's for ribs a couple weeks ago, and that these ribs were better. I did get some Zombie Dust out of the delivery guy too.
(https://i.ibb.co/7Wxmz1g/20200619-164043.jpg) (https://ibb.co/Z8RDJMH)
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Very nice choices all the way around. I too have gone to salt and pepper and a pinch of garlic for most of my cooks lately rather than complex seasoning mixes and rubs.
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Very nice choices all the way around. I too have gone to salt and pepper and a pinch of garlic for most of my cooks lately rather than complex seasoning mixes and rubs.
Equal amounts salt, pepper, onion powder and garlic powder (spog) is my go to for slow cooking most beef and pork. Let the meat do the talkin.
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Couldn’t agree more.
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The Google produced zero results for my search ["Ball Park brats" + "grey hot dogs"]
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I bought some at the Aldi on Prospect not three hours ago.
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I disbelieve you.
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They’re not as good as Johnsonville. Generally speaking aldi does a good job but they are a little hit and miss on some things.
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I've seen the Aldi sausage collection. It doesn't have grey hot dogs.
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(https://i.ibb.co/jDNCKGx/D22-B4-D2-C-3-EB3-464-D-BC4-A-8014-A7-D0-D12-B.jpg) (https://ibb.co/7Kf3cVT)
(https://i.ibb.co/PYZbvHQ/6-C984255-AFF7-4-C1-F-A00-E-B61643-FEA736.jpg) (https://ibb.co/267L14N)
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I'm familiar.
Not what I'm talking about.
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I'm not an IPA guy, but since I had some in a variety pack of beer I bought (can't remember the brewer's name) I used them to cook some Costco brats (and onions) before they hit the grill a few weeks ago. It added a unique, for me at least, tartness to the brats and the onions. I'd do it again in the future if I somehow had IPAs lying around that I did not want to drink.
Chump edit- it was a New Belgium variety pack that had $5 off at Jewels ...Calvin and MN, they are closing the North Riverside Jewels. Did not renew their lease. No one is supposed to lose their job as they will be transferred to other local area Jewels near their houses. Now I need to find another Jewels and I hate the ones in River Forest and Oak Park.
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I'm not an IPA guy, but since I had some in a variety pack of beer I bought (can't remember the brewer's name) I used them to cook some Costco brats (and onions) before they hit the grill a few weeks ago. It added a unique, for me at least, tartness to the brats and the onions. I'd do it again in the future if I somehow had IPAs lying around that I did not want to drink.
Chump edit- it was a New Belgium variety pack that had $5 off at Jewels ...Calvin and MN, they are closing the North Riverside Jewels. Did not renew their lease. No one is supposed to lose their job as they will be transferred to other local area Jewels near their houses. Now I need to find another Jewels and I hate the ones in River Forest and Oak Park.
Thanks for the update, but I don't 'member shopping at that Jewel.
I have simmered brats and onions in lagers for years. Since going to IPAs, I save the beer for myself and just grill the brats.
New Belgium Voo Doo Ranger is in the frig. I've got a couple left. I'll have 1 for you later today.
The local made in store Apple brats are the best brats I've had. Cooked some up yesterday.
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Another Mississippi pot roast. This time on the Weber Smokey Mountain. My wife had hers with some bbq sauce.
With tomatoes capresi and avocado slices.
Too hot for much more than that.
(https://i.ibb.co/t8M9F1L/20200704-193119.jpg) (https://ibb.co/kQgtvPm)
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Aparently they're bringing in another grocery store to that space.
I'm a Tony's fan so I don't think I have ever been to that jewel.
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Another Mississippi pot roast. This time on the Weber Smokey Mountain. My wife had hers with some bbq sauce.
With tomatoes capresi and avocado slices.
Too hot for much more than that.
(https://i.ibb.co/t8M9F1L/20200704-193119.jpg) (https://ibb.co/kQgtvPm)
I really need to get around to trying that
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Ribs! These were the best I’ve made yet. I wrapped them in foil and doused them in apple juice for the last 2 hours, and they were falling off the bone.
EDIT: I can’t get the picture to post right.
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I feel like it's hard to get ribs wrong. Ribs just want to be tasty.
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It’s not hard to make good ribs. It does take some effort and experience to make great ones. These are the first ones I’ve ever made that I would consider great.
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It’s not hard to make good ribs. It does take some effort and experience to make great ones. These are the first ones I’ve ever made that I would consider great.
Good work.
Do it again.
Looks like some baby backs and some spareribs ? After cooking some spareribs that I thought were great ribs, I'm partial to them over baby backs.
I hope other people were able to tell you, "great ribs".
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Another Mississippi pot roast. This time on the Weber Smokey Mountain. My wife had hers with some bbq sauce.
With tomatoes capresi and avocado slices.
Too hot for much more than that.
(https://i.ibb.co/t8M9F1L/20200704-193119.jpg) (https://ibb.co/kQgtvPm)
I really need to get around to trying that
Finished the leftovers last night. Great flavor. 20 sec +/- in the waver.
Recipes call for a packet of each and 1 stick butter. I use 1/4-1/3 packet for a 2 1/2# chuck and 1/3+/- stick.
At 155, and into the ci skillet. Then the mixes, butter, pepperoncini and cover with al foil.
Close to done.
Make sure it's probe tender.
Next time, I'm cooking more than 1 chuck.
(https://i.ibb.co/ZKDgsLg/20200704-132909.jpg) (https://ibb.co/tcr2fm2)
(https://i.ibb.co/NTqqMQq/20200704-180703.jpg) (https://ibb.co/Hhyyj1y)
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It’s not hard to make good ribs. It does take some effort and experience to make great ones. These are the first ones I’ve ever made that I would consider great.
Good work.
Do it again.
Looks like some baby backs and some spareribs ? After cooking some spareribs that I thought were great ribs, I'm partial to them over baby backs.
I hope other people were able to tell you, "great ribs".
Yes, my wife likes baby backs better, and I like spare ribs better, so I usually make a slab of each.
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I have done competition BBQ at a fairly high level and commercial BBQ and I still think ribs and brisket are fairly challenging. What’s funny is that I spent so much time and money messing with ribs rubs only to come back to kosher salt and coarse ground black and white pepper for my seasoning. No rub no foil no basting no resting no nothing. Just pure and simple. Let the flavor of the pork and the smoke come through. Granted that’s not possible on all cookers because they’ll dry out but on a kamado with indirect heat they don’t.
Obviously with the internet all the secrets are out there now so anyone that can follow simple instructions and pay attention can make something edible. But I really enjoy cooking for other people and getting their feedback. I also like trying other people’s creations...sometimes something that didn’t appeal to me actually ends up being really good.
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I cook on a big Weber using fallen Maple branches and twigs, much of it covered in lichen.
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WFF
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TWSS
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The flavor of fresh lichen in your burger can’t be duplicated on a gas grill.
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I don't know that I'd call it "fresh."
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Well in that case, ewww gross.
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Yeah, crazy right?
But get this: I've seen people eat FUNGUS.
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made a tiny pork shoulder on the smoker that was good as fuck pulled on some sangwiches
took the leftovers and made a dip out of it for a party that was good as fuck too
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made a tiny pork shoulder on the smoker that was good as fuck pulled on some sangwiches
took the leftovers and made a dip out of it for a party that was good as fuck too
OMG YOU SELFISH PRICK YOU HAD A PARTY I HOPE YOUR GRANDMA GETS THE VIRUS AND DIES
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made a tiny pork shoulder on the smoker that was good as fuck pulled on some sangwiches
took the leftovers and made a dip out of it for a party that was good as fuck too
OMG YOU SELFISH PRICK YOU HAD A PARTY I HOPE YOUR GRANDMA GETS THE VIRUS AND DIES
Since I flew across the country two weeks ago and also attended a casino pool party, I literally killed everyone in my town and they are shutting down the economy again... DAMMIT
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made a tiny pork shoulder on the smoker that was good as fuck pulled
I'll admit, fuck pulled is pretty good.
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I’m gonna make MN’s Mississippi pot roast this weekend.
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Good luck. One of these times, I'll add a bunch of extra pepperoncini to the cook. In case anyone wants a sammich with pepperoncini. Stuff is too good to cover it up with bread tho.
Had some chorizo in the freezer that wasnt going to wait til Nov or so for a batch of chicken chili.
How about a chorizo and ground beef meat loaf, smoked ?
Delicious.
And good for you. lol.
(https://i.ibb.co/JxMJKwv/20200710-192320.jpg) (https://ibb.co/cb7n1S6)
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This looks pretty damn good.
https://www.smalltownwoman.com/jalapeno-popper-grilled-cheese/
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I would fuck that sandwich.
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Also, I bought some ribs today at Ruler. My final stock up for the next few weeks.
Later this evening I will smoke them on the lichen.
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My smoked Mississippi Pot Roast turned out really well. It’s very unique. Incredibly rich and savory. The recipe I followed called for a 4 lb roast and I had a 3 lb. I went with the full ounce each of the ranch and au jus seasonings but cut back to about 3/4 of a 16 oz jar of pepperoncinis/juice, reserving some for other projects.
Smoked for ~4 hours at 225 or so then transferred to slow cooker on low for 4 hours with all the accoutrement.
Glad I only put pepper and garlic on the roast or it would have been too salty.
Will definitely do this again but next time I won’t use any butter and I’ll get at least a 4 lb roast. Thanks MN for turning me onto this, look forward to making it again and taking to to parties if they ever become a thing again.
(https://i.ibb.co/tJ00rkN/31811-F33-9-F40-47-C4-B089-B411847-F555-B.jpg) (https://ibb.co/TgQQ3pn)
(https://i.ibb.co/BcBpwM9/A95249-BF-D969-43-A2-A7-E8-C7-D110-DD19-AF.jpg) (https://ibb.co/DzQJL2Z)
(https://i.ibb.co/K7WkXZF/B314-DEB1-60-DE-49-C9-B769-1-EEEF1343-ABD.jpg) (https://ibb.co/gwJp31z)
(https://i.ibb.co/cLkBHH5/AF8-DB013-6840-4-C37-B09-C-514-CA7-C2-EF97.jpg) (https://ibb.co/gVm2pp1)
(https://i.ibb.co/1K8BT1c/4-F03-FFA6-27-DC-4-DD1-B41-B-E8-BA4-D1831-DB.jpg) (https://ibb.co/mt6d4kp)
(https://i.ibb.co/sQ0mvKM/137986-BD-3-DFA-4-D12-B1-EC-4-ECADAC32-AF6.jpg) (https://ibb.co/vm7wx3K)
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Definitely do it again is what I thought after my first run.
Slow cooker recipes are all over the place when searching for Mississippi pot roast, but a slow cook on the grill is the only way I'll do it. Never used a slow cooker, for anything.
I do have a cast iron skillet dedicated to the grill tho, which seems to help keep the crisp to the bark.
The sammich looks great, but I can't get past just putting the meat on a plate with some sides. Minnesota grown sweet corn and tomatoes will be here any day, and a plateful of the beef, sweet corn and tomatoes capresi is calling.
Good to hear you enjoyed it.
How much is left ? 🤣
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Ha not much left. I had two sandwiches myself. It was too rich to eat alone that’s why I had to put it on the rolls. Next time around I’ll get a larger roast so it’s not as salty and leave out the butter to cut the grease back a little. The flavor was spot on, just wasn’t perfectly balanced with the size roast I had. Definitely looking forward to fresh veggies local sweet produce should be popping up this week I’d imagine. I usually find that sweet corn starts getting ready the week of the county fair which would normally be this week.
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Oh, I had to go look. My Au jus and Ranch are 1oz packets. I used maybe 1/3oz of each for a 2 1/2# chuck, and 1/4 or so stick of butter.
What did you use to simmer the veggies in ? Something with salt ?
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I seasoned the roast with black pepper and garlic powder. In my slow cooker I sautéed a small onion in butter then put in 1 oz ranch and 1 oz aus jus seasoning pouch, 3/4 of a 16 oz jar of pepperoncinis and their juice, baby carrots, and let that simmer for just a bit.
Then when the roast came off the smoker I poured the veggie and sauce mixture into a separate bowl, put the roast into the slow cooker, then poured everything over the top of it. I let it sit on low for 3 hours then to warm for an hour.
I took the roast out and shredded it, then put it back into the gravy with the veggies and let it sit for a bit. I then scooped it out with a slotted spoon and made the sandwiches.
Here’s the recipe I went off of:
https://heygrillhey.com/smoked-mississippi-pot-roast/
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I seasoned the roast with black pepper and garlic powder. In my slow cooker I sautéed a small onion in butter then put in 1 oz ranch and 1 oz aus jus seasoning pouch, 3/4 of a 16 oz jar of pepperoncinis and their juice, baby carrots, and let that simmer for just a bit.
Then when the roast came off the smoker I poured the veggie and sauce mixture into a separate bowl, put the roast into the slow cooker, then poured everything over the top of it. I let it sit on low for 3 hours then to warm for an hour.
I took the roast out and shredded it, then put it back into the gravy with the veggies and let it sit for a bit. I then scooped it out with a slotted spoon and made the sandwiches.
Here’s the recipe I went off of:
https://heygrillhey.com/smoked-mississippi-pot-roast/
I had to go look again.
The au jus I have is 2800mg sodium/packet. Add in the sodium from the Ranch, and salt in the butter if you used salted butter; and you're probably over 4000mg sodium.
Rec daily allowance is more like 2000mg, and I try not to use much salt as a rule. My wife always says, it needs more salt.
And a stick of butter is 3-4 times what I've used for 2 1/2# chuck.
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I only used half a stick of butter but yeah I used way more seasoning relative to the size of the roast than you did which explains the salty outcome. I was concerned going in that it was going to be too much salt which is why I didn’t salt the roast before I smoked it. It was too salty for me, but it was close. I just think next time I’ll get a 4# roast and not sauté the onions in butter and it’ll be perfect. I’m looking forward to leftovers.
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Will "smite" everyone for the constant "au jus" references when I log onto a laptop/computer
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Is your tenet that it should just be called “jus?”
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Is your tenet that it should just be called “jus?”
Yes, as "au" means "with"
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Is your tenet that it should just be called “jus?”
Yes, as "au" means "with
As you probably know, not literally, but in the cases of au jus, au vin, or au gratin; 'with the' would express the effective meaning. In other contexts au (the contraction of 'a le') or 'a la' can mean to the, at the, in the style of ...
But since people are now Christmas gifting, irregardless is a word, and people start sentences with but and which and and. And abuse ellipses.
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But since people are now Christmas gifting, irregardless is a word, and people start sentences with but and which and and. And abuse ellipses.
Fucking Oxford commanists.
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Is your tenet that it should just be called “jus?”
Yes, as "au" means "with
As you probably know, not literally, but in the cases of au jus, au vin, or au gratin; 'with the' would express the effective meaning. In other contexts au (the contraction of 'a le') or 'a la' can mean to the, at the, in the style of ...
But since people are now Christmas gifting, irregardless is a word, and people start sentences with but and which and and. And abuse ellipses.
Consider yourself smitten as well.....BAM!
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Teriyaki/honey/garlic/red pepper flake NY strips sous vide to 130* and soon to be seared at 700 degrees over open fire.
(https://i.ibb.co/xjNJ8H5/E040-CC05-1-D82-4-D40-ADFA-1448-D044368-E.jpg) (https://ibb.co/swZyJH3)
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(https://i.ibb.co/xjNJ8H5/E040-CC05-1-D82-4-D40-ADFA-1448-D044368-E.jpg) (https://ibb.co/swZyJH3)
(https://i.ibb.co/D5R8KxY/E5-CA3162-7-C8-D-4466-AF8-A-606-C66-C8-E715.jpg) (https://ibb.co/jgrW4cz)
(https://i.ibb.co/G2mXqsn/CFD552-DD-5421-4280-82-F6-9-E651487-FDEF.jpg) (https://ibb.co/d2ZSRbj)
(https://i.ibb.co/8KrshVF/DC439583-7395-4173-B6-EC-BD3-DFCF29-E06.jpg) (https://ibb.co/6nHwd56)
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I would demolish that!
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I would demolish that!
It wouldn't have gotten past sliced for me. Cooked just right.
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I would demolish that!
It wouldn't have gotten past sliced for me. Cooked just right.
That’s the beauty of sous vide. When I got in from fishing it was ready so I seared it and it was medium rare from edge to edge with no gray layers. I definitely snarfed some before I tossed it with the veggies and the sauce. I cook the other stuff and then toss the beef strips in and toss then immediately serve
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I've been doing sous vide for 7 years now
works great in certain applications, thick cuts especially
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I would demolish that!
It wouldn't have gotten past sliced for me. Cooked just right.
That’s the beauty of sous vide. When I got in from fishing it was ready so I seared it and it was medium rare from edge to edge with no gray layers. I definitely snarfed some before I tossed it with the veggies and the sauce. I cook the other stuff and then toss the beef strips in and toss then immediately serve
Before you sear it, is the meat still fairly pink all around? Do you try to sear all sides or just top/bottom? Thanks.
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Idk it kinda just looks gray on the outside like something that had soaked in hot water for a long time then I usually just sear each side for about 60-90 seconds over very high heat, you don’t want to cook into the piece of meat just put a crust on the outside.
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Mrs. Enabler-In-Chief bought an Instant Pot pressure cooker. So far I've made brown and white rice. And she has done nothing.. I've seen an interesting recipe for pepperoccini(sp) pot roast. Anyone have an recipes?
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Mrs. Enabler-In-Chief bought an Instant Pot pressure cooker. So far I've made brown and white rice. And she has done nothing.. I've seen an interesting recipe for pepperoccini(sp) pot roast. Anyone have an recipes?
Bought one of those for the wifey (at her request). She made a beef stew with it. It was not good. Hasn't been used since.
I do have a good crock pot recipe, if you like yard bird.
Chicken Continental. Line the bottom of the crock pot with dried beef (the kind that comes in a jar, Hormel is what we use). Wrap 4-6 chicken breasts with bacon and put in the crock pot. Mix up 1 cup sour cream, a can of cream of mushroom soup, and 1/4 cup of flour (you can use more flour if you want it to be thicker, I usually do). Pour that on top and let'r cook on low for 8 hours.
Serve it up with noodles or we usually go with mashed potatoes. If we're feeling lazy, will just use the microwave mashed potatoes, which are pretty good. The topping makes for a good gravy. Also, it reheats really well. Enjoy.
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Mrs. Enabler-In-Chief bought an Instant Pot pressure cooker. So far I've made brown and white rice. And she has done nothing.. I've seen an interesting recipe for pepperoccini(sp) pot roast. Anyone have an recipes?
That's what my Mississippi pot roast recipe is.
The common online recipes are for using a slow cooker.
You'll just have to adapt your cook to a generic Instant Pot Chuck roast recipe
I used a smoker, and it's always gotten good reviews.
Leftovers in the waver to get the chill off.
Mayo/horseradish mix goes well.
Member smiting me for "au jus" ?
Custard cooked it also.
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Mrs. Enabler-In-Chief bought an Instant Pot pressure cooker. So far I've made brown and white rice. And she has done nothing.. I've seen an interesting recipe for pepperoccini(sp) pot roast. Anyone have an recipes?
I bought my wife some kind of pressure cooker. We have never used it.
The best cookware I ever used was Saladmaster stainless steel. Bought that for my first ex-wife from some fast talking salesman. Good stuff, but expensive.
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The last of the CAB prime flank steak at $3/#. A steal.
With Mn sweet corn and tomato, and an avocado.
(https://i.ibb.co/0KT67mF/20200802-185921.jpg) (https://ibb.co/LrmcFYJ)
(https://i.ibb.co/tqTQVML/20200802-191430.jpg) (https://ibb.co/pfBbYvh)
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Man $3 a lb for flank steak? You dirty SOB.
(https://i.ibb.co/C5gLkBd/D274-C33-B-43-C8-4193-9061-94638-DAB4-FE8.jpg) (https://ibb.co/N65R8xh)
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Man $3 a lb for flank steak? You dirty SOB.
(https://i.ibb.co/C5gLkBd/D274-C33-B-43-C8-4193-9061-94638-DAB4-FE8.jpg) (https://ibb.co/N65R8xh)
+1 for the Yuengling.
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Threw a small corned beef point on the smoker yesterday. Had some Mn sweet corn and salad to go with.
👍👍
(https://i.ibb.co/3v5DCkY/20200809-192700.jpg) (https://ibb.co/Vx07q3p)
(https://i.ibb.co/zZRS87k/20200809-192450.jpg) (https://ibb.co/SBnKQdL)
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Tri tip, tomatoes, and some Mn sweet corn.
(https://i.ibb.co/vk2MkCK/20200816-191354.jpg) (https://ibb.co/NKwGKgH)
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Man that’s the one thing I haven’t done this summer is tri tip with fresh Santa Maria salsa. I even was thinking about it earlier today. Such a unique cut of beef.
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Man that’s the one thing I haven’t done this summer is tri tip with fresh Santa Maria salsa. I even was thinking about it earlier today. Such a unique cut of beef.
They sell prime grade tri tips at Costco here... god they are good, especially with some home made chimichurri
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Man that’s the one thing I haven’t done this summer is tri tip with fresh Santa Maria salsa. I even was thinking about it earlier today. Such a unique cut of beef.
There's thinkers, and then there's doers.
AOTC.
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Pastrami reubens on Bavarian rye last night, cooked 24 lb of pork shoulder overnight (16 hours) for pulled pork for some family friends. Fucking hate bagging it in 2# bags but oh well
(https://i.ibb.co/b6Xtjwr/2-DD84609-8-FDE-4724-B408-964-FEAC1-E60-C.jpg) (https://ibb.co/vck9CyJ)
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(https://i.ibb.co/SvYzj2X/27113-BF4-EA40-4-DB3-AA2-D-E2-F25-F341043.jpg) (https://ibb.co/NYDMvX6)
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Looks good.
Smart not posting your plans yesterday.
You may have had people asking how to find you.
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Yesterday made a stuffed jalapeno, with bacon strips, sharp cheddar & monterey jack grilled cheese. Didn't take a pic, couldn't wait. It was heavenly.
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You made one?
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You made one?
Yes, I made a grilled cheese sammich. Are you trying to be grammar police?
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I’ve just never heard of anyone making ONE bacon wrapped jalapeño usually in my experience it’s a big batch of them because it’s such a pain in the ass might as well benefit from the economies of scale
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I’ve just never heard of anyone making ONE bacon wrapped jalapeño usually in my experience it’s a big batch of them because it’s such a pain in the ass might as well benefit from the economies of scale
I get what you're saying now. I didn't wrap the jalapenos with bacon. I made jalapeno poppers for the most part - halved and filled with cream cheese, then baked until light brown. While I did that, I fried up the bacon. When done, I essentially made a grilled cheese, one kind of cheese on one side, another cheese on the other half. Put the jalapeno poppers on one half, the bacon on the other, then combine them to make a sammich.
This recipe.
https://www.smalltownwoman.com/jalapeno-popper-grilled-cheese/
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Ahhh that looks outstanding
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I bought a jerky gun yesterday & made jerky strips using what I believe was venison in the freezer. Put in ronco electric food dehydrator & took off this morning. It’s not as good as whole muscle jerky but it’s a whole lot easier. I was planning on taking some to work to leave in the break room but then I got worried I might accidentally give someone E. coli
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Ahhh that looks outstanding
It was heavenly. Only wished I had put more jalapenos on it.
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I have one super jalapeño plant, a chocolate Trinidad scorpion plant, and two tomato plants. Planted the garden late this year so just now coming into fruit. Will definitely give this a try.
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Mrs. Enabler-In-Chief bought an Instant Pot pressure cooker. So far I've made brown and white rice. And she has done nothing.. I've seen an interesting recipe for pepperoccini(sp) pot roast. Anyone have an recipes?
Did you try the pot roast yet ?
https://www.southernliving.com/recipes/instant-pot-mississippi-pot-roast
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Mrs. Enabler-In-Chief bought an Instant Pot pressure cooker. So far I've made brown and white rice. And she has done nothing.. I've seen an interesting recipe for pepperoccini(sp) pot roast. Anyone have an recipes?
Did you try the pot roast yet ?
https://www.southernliving.com/recipes/instant-pot-mississippi-pot-roast
I did. Threw.in frozen meat, carrots, potatoes, beef bouillon cubes (no jus), pepperoncini, pepperoncini juice. It was good. Would add more pepperoncinis and juice as well as some onions next time.
I'm going to have to try your recipe though. It looks better.
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Mrs. Enabler-In-Chief bought an Instant Pot pressure cooker. So far I've made brown and white rice. And she has done nothing.. I've seen an interesting recipe for pepperoccini(sp) pot roast. Anyone have an recipes?
Did you try the pot roast yet ?
https://www.southernliving.com/recipes/instant-pot-mississippi-pot-roast
I did. Threw.in frozen meat, carrots, potatoes, beef bouillon cubes (no jus), pepperoncini, pepperoncini juice. It was good. Would add more pepperoncinis and juice as well as some onions next time.
Next time is a good sign.
Doing pas de jus again ?
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Mrs. Enabler-In-Chief bought an Instant Pot pressure cooker. So far I've made brown and white rice. And she has done nothing.. I've seen an interesting recipe for pepperoccini(sp) pot roast. Anyone have an recipes?
Did you try the pot roast yet ?
https://www.southernliving.com/recipes/instant-pot-mississippi-pot-roast
I did. Threw.in frozen meat, carrots, potatoes, beef bouillon cubes (no jus), pepperoncini, pepperoncini juice. It was good. Would add more pepperoncinis and juice as well as some onions next time.
Next time is a good sign.
Doing pas de jus again ?
I am going to have to try your recipe next time.
I went with beef bouillon cubes insteqd of going au the jus packet....
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PAMan is serious about his dry au jus packet boycott. This isn’t Nam, Smokey, there are rules
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Working on Mississippi pot roast for warm sandwiches on the lake next week on some day in the 50's. Cover it with al foil and back to cookin. Shred it, then freeze it.
(https://i.ibb.co/BrWs4ds/20200913-134241.jpg) (https://ibb.co/s6x35k3)
(https://i.ibb.co/v33kKdc/20200913-134442.jpg) (https://ibb.co/bssX8v6)
(https://i.ibb.co/d5XJDtD/20200913-135443.jpg) (https://ibb.co/KrBzWDW)
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It is either juice (jus) or gravy. Not both!!!!
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It is either juice (jus) or gravy. Not both!!!!
It can be whatever I want it to be.
And its gonna be lunch some day. 🎣🎣
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It can be whatever I want it to be.
And its gonna be lunch some day. 🎣🎣
And high in sodium, I'm guessing
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And high in sodium, I'm guessing
Nope.
I'm guessing less than 1000mg sodium total from the Au Jus and Ranch qtys that I used. No salt on the 3# chuck.
Sandwiches for lunch for 6. So not bad.
Thanks for your concern tho. I see old people like me grab things off the grocery store shelves that I know are loaded with sodium. Is it that hard to add a couple of shakes of a salt shaker if the food needs it ?
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I have a chocolate Trinidad scorpion plant in my garden. The chiles have been ripening and so I have so far made a Louisiana style hot sauce with two of the scorps and 8 red jalapeños. Absolutely addictive. Made a batch of chili today and let it simmer all afternoon. Made it as I normally do but added one chocolate scorpion. Was afraid it would be inedible but found it to be at the perfect threshold of pleasure and pain. Top notch endorphin rush. Would recommend.
For those of you that love spicy food but have unfortunate digestive consequences, I have learned a bit of a biohack. Take psyllium husk fiber right before and after spicy meals. A glass of milk or bowl of ice cream is a bonus. It binds the capsaicin and puts much less stress on the butthole.
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I have a chocolate Trinidad scorpion plant in my garden. The chiles have been ripening and so I have so far made a Louisiana style hot sauce with two of the scorps and 8 red jalapeños. Absolutely addictive. Made a batch of chili today and let it simmer all afternoon. Made it as I normally do but added one chocolate scorpion. Was afraid it would be inedible but found it to be at the perfect threshold of pleasure and pain. Top notch endorphin rush. Would recommend.
For those of you that love spicy food but have unfortunate digestive consequences, I have learned a bit of a biohack. Take psyllium husk fiber right before and after spicy meals. A glass of milk or bowl of ice cream is a bonus. It binds the capsaicin and puts much less stress on the butthole.
Have you tried a bowl of custard ?
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How do you think I came up with my name?
smite me soy boys
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I have seen red sauce and jus called gravy.
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PAMan has clearly shown—with considerable merit—that he is willing to die on this hill.
(https://i.ibb.co/LRrfh4p/9-FB212-F6-3-B42-43-F2-BEF8-C63-F76093-BB6.jpg) (https://ibb.co/8sbV4F8)
All other comers, bring your best shit.
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I have seen... jus called gravy.
You read it on the Jus package Mn posted....
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PAMan has clearly shown—with considerable merit—that he is willing to die on this hill.
(https://i.ibb.co/LRrfh4p/9-FB212-F6-3-B42-43-F2-BEF8-C63-F76093-BB6.jpg) (https://ibb.co/8sbV4F8)
All other comers, bring your best shit.
I'm serious about my gravies and food juices.
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An old Jewish family recipe
(https://i.ibb.co/S6RZ0Tn/17-D9-F7-F9-3913-4-F20-9672-7004034-EB757.jpg) (https://ibb.co/FhgdJvw)
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I served it with au jus
(https://i.ibb.co/jHKQdcw/60-A9-F96-A-9324-4-E37-B69-D-360262314-D10.jpg) (https://ibb.co/9GX1JF4)
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All the Jews use bacon in their recipes!
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All the Jews use bacon in their recipes!
Bacon wrapped pork tenderloin with au jus just as god intended
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Bacon wrapped pork tenderloin with au jus just as god intended
I'm smiting you for the "au jus just as god intended"
God likes jus with his pork! Not "au jus with his pork"!
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There is a fruitier Asian tamarind sauce called Bulldog Worcestershire sauce, but I prefer the original Lea & Perrins. I suppose they still make it the same way even though Kraft Heinz apparently bought the brand.
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There is a fruitier Asian tamarind sauce called Bulldog Worcestershire sauce, but I prefer the original Lea & Perrins. I suppose they still make it the same way even though Kraft Heinz apparently bought the brand.
I smited you for posting this is 2 different spots. Not going to repeat my John Kerry joke here.
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My latest sauce creation from the garden. More jalapeño/chocolate scorpion hot sauce. Fermenting this batch.
(https://i.ibb.co/h15kGmj/EB7-EEACB-D20-E-4696-A5-F7-8-EF80-F1-A15-CF.jpg) (https://ibb.co/qFGzHrf)
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Now that looks intriguing....
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Now that looks intriguing....
Let me know if you want some. It’s totally shelf stable so I could send ya some. This stuff is amazing but it’s definitely potent. I can’t get enough of it. It’s just 9-10 jalapeños and 2 chocolate scorpions (roasted) with roasted garlic, seasoned salt, and agave nectar. Mixed with enough vinegar 😱 to make it thinner and shelf stable.
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That'll burn your butthole.
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Let me know if you want some. It’s totally shelf stable so I could send ya some. This stuff is amazing but it’s definitely potent. I can’t get enough of it. It’s just 9-10 jalapeños and 2 chocolate scorpions (roasted) with roasted garlic, seasoned salt, and agave nectar. Mixed with enough vinegar 😱 to make it thinner and shelf stable.
I'll give it a whirl, even with the vinegar, if you have enough and don't mind.
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I'll give it a whirl, even with the vinegar, if you have enough and don't mind.
Shoot me a PM with where to send it.
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The chocolate Trinidad scorpion saga continues with the latest batch stuffed with sharp cheddar and wrapped in bacon. They were hot af but not as brutal as I expected. The mistake was eating them on an empty stomach an hour before supper was ready.
(https://i.ibb.co/b7n5hPd/94-EA2-CBB-23-EE-421-C-93-B6-2-C5-B4-D97496-E.jpg) (https://ibb.co/ZNCzsVT)
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The chocolate Trinidad scorpion saga continues with the latest batch stuffed with sharp cheddar and wrapped in bacon. They were hot af but not as brutal as I expected. The mistake was eating them on an empty stomach an hour before supper was ready.
(https://i.ibb.co/b7n5hPd/94-EA2-CBB-23-EE-421-C-93-B6-2-C5-B4-D97496-E.jpg) (https://ibb.co/ZNCzsVT)
They look good, for a pupu just short of brutal.
Did you share ? 😨
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I like pork dumplings.
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They look good, for a pupu just short of brutal.
Did you share ? 😨
I split them with a similarly insane friend who came by for supper. (Taco night)
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Had the last of the walleye last night.
Custard, and anyone else interested. Where's Breal ?
For jig fisherpersons. A very good column this morning on jig fishing and the walleye bite. I'm not seeing a link to the video tho.
www.jeffsundin.com
Click on Jeff's fish report near the top of the page.
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I need to move around....I tried malort yesterday when carousing during the Cub and basketball games....that stuff is nasty
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I almost tried malort for the first time Wednesday night and then thought better of it
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Heather looooooooves Jeppson's malort.
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I almost tried malort for the first time Wednesday night and then thought better of it
Malort is fine dont be such a baby
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Made some spicy strawberrry preserves.
(https://i.ibb.co/PghfjpY/20542-D86-C683-45-F2-8284-83-C55-FA127-D6.jpg) (https://ibb.co/cQF735v)
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Flat iron steak with mushrooms
(https://i.ibb.co/1RPJ6j4/E225-D919-A128-438-F-B56-C-33-A6-B09-A5-A49.jpg) (https://ibb.co/GC83TNr)
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hobo eggs
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(https://i.ibb.co/1RPJ6j4/E225-D919-A128-438-F-B56-C-33-A6-B09-A5-A49.jpg) (https://ibb.co/GC83TNr)
I would fuck that.
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Prime NY Strip. Served with Thai Jasmine Rice and grilled mushrooms / sweet onions.
(https://i.ibb.co/ZYjhwxh/SAMSUNG-CAMERA-PICTURES.jpg)
(https://i.ibb.co/GMBnCNL/SAMSUNG-CAMERA-PICTURES.jpg)
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Another go around with one of my new favorites, a little thing I came up with I call “Poor Man’s Prime Rib”. $4.99/lb chuck eye, 3 hour 130* sous vide, seared at 700* over hardwood coals, served au jus (from the sous vide bag) and horseradish.
(https://i.ibb.co/zVTWVL0/9706-F924-89-EF-4-B5-B-B23-A-28-D61641632-B.jpg) (https://ibb.co/PGvsGbf)
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Chuck eye is fantastic. Hard to find at the local grocery store.
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Another go around with one of my new favorites, a little thing I came up with I call “Poor Man’s Prime Rib”. $4.99/lb chuck eye, 3 hour 130* sous vide, seared at 700* over hardwood coals, served au jus (from the sous vide bag) and horseradish.
(https://i.ibb.co/zVTWVL0/9706-F924-89-EF-4-B5-B-B23-A-28-D61641632-B.jpg) (https://ibb.co/PGvsGbf)
do it 48 hours, it really tastes like prime rib then :) I usually do a full chuck roast though as it goes quickly
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Looks good. Thanks for the reminder of the prime filet cooked over charcoal on Sun.
I rarely see chuck eye. If I see a good cut, which isn't often, I'm in.
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I’m getting a half of beef this weekend, ran out months ago but bulk freezer beef has been hard to come by since the pandemic hit.
Most places are pushed out til well into 2021. Luckily I have a connection that had a good one available and I’m splitting it with my buddy in Chicago.
Am definitely going to do a whole chuck roast, possibly for Thanksgiving since I am hosting and I am going to exercise my rights as host to not have fucking turkey.
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Also maybe it’s just a local thing but chuck eye has been popping up everywhere around here lately.
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Prime NY Strip. Served with Thai Jasmine Rice and grilled mushrooms / sweet onions.
(https://i.ibb.co/ZYjhwxh/SAMSUNG-CAMERA-PICTURES.jpg)
(https://i.ibb.co/GMBnCNL/SAMSUNG-CAMERA-PICTURES.jpg)
This looks great, how did you season the meat?
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This looks great, how did you season the meat?
Nothing special. Before cooking: freshly ground black & white pepper and Tibetan pink salt, minced garlic, and Lawry's seasoned salt. Grilled in a very hot old heavy duty stainless skillet. Thick enough I had to briefly cover them to get them cooked. Served with Burman's Steak Sauce (Aldi's version of A-1).
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I ate at a Lawry's once.
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How is the Burman’s steak sauce? I usually don’t use steak sauce on steaks but do like it on a thick pork chop sometimes. I love the juxtaposition of a prime strip steak with value brand steak sauce.
I have Burman’s yellow and spicy brown mustard in my fridge. Maybe even the Dijon...can’t rememeber if it’s Burman’s or something else. They’re roughly on par with others in the market.
Couldn’t do the Burman’s ketchup though. I love value brand condiments but when it comes to ketchup I still splurge for Heinz even though the kids consume 95% of it.
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The Burman's steak sauce I had tastes like A-1, but maybe milder, and it is a bit watery, not as thick.
I think the the ketchup is fine. I like Red Gold better.
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I have Burman’s yellow and spicy brown mustard in my fridge.
Why?
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On vaca a few years back. At the grills with a friend and an older guy was grilling steaks. I was cooking but they got to yapping, and my friend says "you better check your steaks". He flipped em, and they were half past charred. He slathered em with steak sauce and they got back to yapping.
My friend says "you better check your steaks."
Yep, charred again. He slathered em with steak sauce again and took em back to the condo he was staying in.
We never heard what his wife had to say about the steaks. My friend felt bad about what Miles had done to those poor steaks.
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Why?
I have the space
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On vaca a few years back. At the grills with a friend and an older guy was grilling steaks. I was cooking but they got to yapping, and my friend says "you better check your steaks". He flipped em, and they were half past charred. He slathered em with steak sauce and they got back to yapping.
My friend says "you better check your steaks."
Yep, charred again. He slathered em with steak sauce again and took em back to the condo he was staying in.
We never heard what his wife had to say about the steaks. My friend felt bad about what Miles had done to those poor steaks.
Yikes that’s terrible
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Yikes that’s terrible
On the plus side, we still laugh about what Miles from Stanford did to those steaks.
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I got some freezer beef for “the dark winter ahead”
(https://i.ibb.co/dW3TQph/8-A05-A0-DB-5936-4625-966-B-D1-E8-BFD2-EFA2.jpg) (https://ibb.co/98fDq4M)
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you do one of those half cow orders?
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This is 3/4 of one beef. About 360 net pounds.
(https://i.ibb.co/dW3TQph/8-A05-A0-DB-5936-4625-966-B-D1-E8-BFD2-EFA2.jpg) (https://ibb.co/98fDq4M)
(https://i.ibb.co/WB5Wk8c/7-D3-A023-E-E3-FD-47-F9-9-E44-3-CF90107-AE9-A.jpg) (https://ibb.co/h29RBQK)
(https://i.ibb.co/QHXM2yB/5-D0-A3-FB4-2996-4-C96-B14-D-D996-FA067-EA4.jpg) (https://ibb.co/FYnzSRv)
Have a half a hog ordered which will be ready before the end of the month.
Gonna need more freezer space.
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Yesterday at Meijer, I found some pork tenderloin marked down to $.99/lb.
I bought seven, plus a 20 lb. turkey for $5.61
Had to turn on another fridge.
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On a separate note, I ate a lot of dried apricots.
I guess I forgot.
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Flank steak tacos. Store was out of corn tortillas. 😞
(https://i.ibb.co/yyDdVJn/552823-EE-BD3-B-40-C8-ACA4-DC73128-E026-A.jpg) (https://ibb.co/Xs9jVTZ)
(https://i.ibb.co/hLrjD02/BF3147-A3-E517-418-B-AE7-B-C4-A9-C99-CF4-E8.jpg) (https://ibb.co/LYBWnK9)
(https://i.ibb.co/jR1M3b6/9-D95-B574-1348-43-C2-A585-268-C55-DCD45-D.jpg) (https://ibb.co/FVjw8mx)
(https://i.ibb.co/MndFDqQ/0271-C615-89-A0-4-BFE-A697-362-ABB38-B0-C0.jpg) (https://ibb.co/mJpfCQg)
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Mmm, candy.
(https://images-na.ssl-images-amazon.com/images/I/41KDEgSVF2L.jpg)
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Flank steak tacos. Store was out of corn tortillas. 😞
(https://i.ibb.co/yyDdVJn/552823-EE-BD3-B-40-C8-ACA4-DC73128-E026-A.jpg) (https://ibb.co/Xs9jVTZ)
(https://i.ibb.co/hLrjD02/BF3147-A3-E517-418-B-AE7-B-C4-A9-C99-CF4-E8.jpg) (https://ibb.co/LYBWnK9)
(https://i.ibb.co/jR1M3b6/9-D95-B574-1348-43-C2-A585-268-C55-DCD45-D.jpg) (https://ibb.co/FVjw8mx)
(https://i.ibb.co/MndFDqQ/0271-C615-89-A0-4-BFE-A697-362-ABB38-B0-C0.jpg) (https://ibb.co/mJpfCQg)
I was going to say CUT AGAINST THE GRAIN! But you sort of redeemed yourself there
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Because the cut is rectangular and I’m dicing it I start by going with the grain where the cut is narrower and then going back across the grain on second cut.
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Tacos again
(https://i.ibb.co/2ZrGHYT/5936-E072-B85-B-44-F4-A91-C-0-EA4-F0-E671-B7.jpg) (https://ibb.co/nPyxt8F)
(https://i.ibb.co/cw9hyM6/485-FA615-F293-4-D9-D-AB32-576-F9-F038-E0-B.jpg) (https://ibb.co/JqTjc0v)
(https://i.ibb.co/3fKdRVq/00-B49-FBA-B9-E2-4298-B59-F-8387-A0-FCA4-C0.jpg) (https://ibb.co/Fsp3HcM)
(https://i.ibb.co/X4vDjcx/DCC15700-24-E6-467-F-8-A7-A-267829034656.jpg) (https://ibb.co/thWzQVp)
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Are you involved in any other varieties of butthole torture?
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Yesterday at Meijer, I found some pork tenderloin marked down to $.99/lb.
I bought seven, plus a 20 lb. turkey for $5.61
Had to turn on another fridge.
It's always good to save money at the grocery store and then give twice the money back to Commonwealth Edison
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Sometimes, when there's a worldwide pandemic, I like to stock up.
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Because the cut is rectangular and I’m dicing it I start by going with the grain where the cut is narrower and then going back across the grain on second cut.
I would highly recommend cutting it against the grain first, then chopping it up after... as you've done you basically have small little rubber band like bits (long strands of muscle tissue), where if you cut against the grain they will all be insanely chew able and tender (as the fibers are only as long as you slice it)
trust me, I made the same mistake once when making a flank and the difference is night and day
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I guess I am not understanding what difference it makes which cut happens first as long as one cut is across the grain.
I cut flank steak taco meat into the little cubes about 1/4” by 1/4” so the fibers are limited to that length (and my ability to consistently cut at the desired length) and its super tender.
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Are you involved in any other varieties of butthole torture?
Keeping my eye open, if you hear of anything let me know. I’m bored af of 2020.
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I guess I am not understanding what difference it makes which cut happens first as long as one cut is across the grain.
I cut flank steak taco meat into the little cubes about 1/4” by 1/4” so the fibers are limited to that length (and my ability to consistently cut at the desired length) and its super tender.
TY. Seems like it wouldnt make a difference to me either which is the first cut.
I'd take a couple no matter which way you cut first.
You dont make your own tortillas ?
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No I have a buddy that is married to Hispanic woman who does and he swears by it. Just never had the itch I guess.
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I havent gotten past thinking about it a few times.
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Keeping my eye open, if you hear of anything let me know. I’m bored af of 2020.
Pegging seems to be catching on among the tattooed. But I think you have to buy extra equipment.
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Think I’ll stick to hot sauce
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I guess I am not understanding what difference it makes which cut happens first as long as one cut is across the grain.
I cut flank steak taco meat into the little cubes about 1/4” by 1/4” so the fibers are limited to that length (and my ability to consistently cut at the desired length) and its super tender.
(https://i.ibb.co/hLrjD02/BF3147-A3-E517-418-B-AE7-B-C4-A9-C99-CF4-E8.jpg)
well cubes, sure, but you did rectangles, and the long side was the long way of the tissue, just trust me! It does make a difference! The shorter the muscle fiber the easier it will chew
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Believe me I know, I grew up on a grain and livestock farm, took a meat science course at UI, have actually judged cuts of meat, have raised freezer beef and have done competition and commercial BBQ for years. I’m a meat and food mad scientist. My relationship with meat both large and small has been a long and intense one.
The reason the pieces in that photo are rectangular is that the steak is thicker than the surface area of the cubes I’m trying to make. I would have had to slice the steak in half lengthways to avoid that. Which I actually managed to do last night. You can see the cubes are much smaller on last night’s effort, as the steak was thicker and easier to work with.
If you’re trying to argue that the pieces need to be smaller on the across the grain cut I agree. Those cubes aren’t as small as I normally try to make them. Even after searing the steak was so soft that it was hard to cut into any smaller pieces despite using a freshly sharpened knife.
But if you’re arguing that it matters which cut was made first I’m not buying it.
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My relationship with meat both large and small has been a long and intense one.
Yeah, I laughed like Bevis and Butthead in the Sex Ed video..
https://youtu.be/gHmsReGYnCs
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Friday morning butthole torture
(https://i.ibb.co/HgJNfkG/2-D9-DB650-EAA2-4-DBE-A60-B-0-FD8-BD8-D4-C28.jpg) (https://ibb.co/s3B5dMs)
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But if you’re arguing that it matters which cut was made first I’m not buying it.
I'm not don't worry :)
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Friday morning butthole torture
(https://i.ibb.co/HgJNfkG/2-D9-DB650-EAA2-4-DBE-A60-B-0-FD8-BD8-D4-C28.jpg) (https://ibb.co/s3B5dMs)
wheres the cheese!
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Went to the local meat market yesterday.
I didnt say a word.
(https://i.ibb.co/64SZspz/20201120-101105.jpg) (https://ibb.co/WcX3KdZ)
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While PAMan might be offended by the au jus faux pas, it’s the cooking beef to 170 degrees that really grinds my gears
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wheres the cheese!
I alternate
(https://i.ibb.co/mbwSvFr/308-A1-CF7-2843-471-D-BBF4-72-FAD49-B65-B1.jpg) (https://ibb.co/gmp6vFb)
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Went to the local meat market yesterday.
I didnt say a word.
(https://i.ibb.co/64SZspz/20201120-101105.jpg) (https://ibb.co/WcX3KdZ)
Silence equals complicity
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While PAMan might be offended by the au jus faux pas, it’s the cooking beef to 170 degrees that really grinds my gears
Due to liability concerns, wouldn't a business want to say that previously processed beef should be reheated to 165 for safety ?
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160 I’m pretty sure. And this beef is already precooked so 170 just seems crazy.
There’s a logarithmic relationship between time and temperature for pasteurization. At 130 degrees the bacteria starts dying faster than it can reproduce. At 165 degrees all bacteria is destroyed basically immediately. Everything in between falls into that logarithmic relationship.
A sous vide held at 135 degrees internal temp for an hour will properly pasteurize chicken. At 145 degrees internal temp it is pasteurized in 10 minutes and it won’t dry out like it will when cooked to 165+.
So there’s definitely a pretty good margin built in that’s geared towards lay people cooking things quick and dirty at restaurants. After I learned this in food safety class I will never go back to overcooking meat or being afraid of a properly cooked 145 degree piece of chicken or pork.
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Tacos al pastor
Wasn’t planning on making tacos again but saw a preseasoned pouch at Berkots that had a legit ingredient list and wanted to give it a try. Not bad. Spicier than I expected.
(https://i.ibb.co/N1WD4JL/8-E498344-5-C33-46-AF-9-C02-FDFC6-EC4965-E.jpg) (https://ibb.co/s5sxBNF)
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(https://i.imgur.com/pnJWvoZ.jpg)
(https://i.imgur.com/jMnBU8B.jpg)
some tasty shit, way better than turkey thats for sure, I cooked it and cut it into about 3/4" wide strips and seared on all 4 sides, and you take a bite of it and it is so rich and fatty it reminds me of eating urchin sort of, but beef fatty and delicious. Dipped it in a soy sauce/wasabi mix and it was awesome. Can't eat too much of this though its so insanely rich it will upset your stomach, half a steak is probably near the limit of what you can eat at once. (this was a 12oz steak)
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Looks good.
Is that wagyu ?
Any left ?
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Looks good.
Is that wagyu ?
Any left ?
yep, A5 Wagyu, NY strip center cut. Costco sells it and ships it directly to your house
no leftovers!
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yep, A5 Wagyu, NY strip center cut. Costco sells it and ships it directly to your house
no leftovers!
It's rich stuff.
A sear on all sides sounds like a good idea.
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I want to say it was 2016, I had gotten a bunch of wagyu and the ribeye was like eating a stick of butter. The aftermath was almost like having a bad experience with tequila. It was actually about 3 years before I could even eat a ribeye again which has always been my favorite steak. It was like of like the culmination of years of obsessive barbecuing rich meats and finding richer and richer beef and heritage pork to cook up put me over the edge. I burned myself out on high test craft beers at some point too. Then I got into the whole super hot pepper and sauce thing. The system was crying uncle. I’ve been doing 16-18 hour fasts for quite a while essentially eating one meal in the evening. Have found my appetite for the finer things in life returning.
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(https://i.imgur.com/pnJWvoZ.jpg)
(https://i.imgur.com/jMnBU8B.jpg)
some tasty shit, way better than turkey thats for sure, I cooked it and cut it into about 3/4" wide strips and seared on all 4 sides, and you take a bite of it and it is so rich and fatty it reminds me of eating urchin sort of, but beef fatty and delicious. Dipped it in a soy sauce/wasabi mix and it was awesome. Can't eat too much of this though its so insanely rich it will upset your stomach, half a steak is probably near the limit of what you can eat at once. (this was a 12oz steak)
Weakling! You are not worthy of that steak!
Seriously though, that looks delicious.
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(https://i1.wp.com/metro.co.uk/wp-content/uploads/2018/02/sei_555198.jpg?quality=90&strip=all&zoom=1&resize=480%2C639&ssl=1)
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I had you pegged as more of a cat guy
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(https://i.ibb.co/TwTTzZf/ABE9-DA25-FD7-D-4878-B4-D9-696278246-DB4.jpg) (https://ibb.co/JcddXN1)
Sous vide ribeye at 122* quick sear in garlic butter at high temp. Served with sautéed mushrooms that were marinated in Cajohn’s Black Garlic Sauce
https://unitedsauces.com/collections/cajohns-fiery-foods/products/cajohns-black-garlic-hot-sauce
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I had you pegged as more of a cat guy
I'm more into gerbiling.
https://youtu.be/_EPqPAKTJIQ
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Sous vide NY Strip @ 130 then seared after
(https://i.ibb.co/tH43Ysv/0543-A4-F6-2-A7-C-46-EB-AB76-ADB4-E385-BEB5.jpg) (https://ibb.co/yNXVgyZ)
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I tried my hand at a Pequod’s clone. Turned out damned good despite a couple hiccups.
(https://i.ibb.co/myYJJL5/C41-FF4-EE-0-B1-F-4-FFA-87-D5-BD099817-F712.jpg) (https://ibb.co/gWXyy5Z)
(https://i.ibb.co/gMLRv8g/9-F756922-2299-443-E-A03-E-336-E86-E1-ED7-B.jpg) (https://ibb.co/FbLDs17)
(https://i.ibb.co/Smh4HdL/6-B145407-D72-E-4-E5-F-A4-FA-AF4-A92-F2-B3-C7.jpg) (https://ibb.co/M1YxKGX)
Wanted to try Ol 97’s idea of doing a 48 hour chuck roast sous vide so started it last night. Will serve tomorrow night after searing it.
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Why do I always want to fuck your food?
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Why do I always want to fuck your food?
(https://media4.giphy.com/media/l1J3JhjOOxL1Su4GQ/giphy.gif)
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Bought one of those for the wifey (at her request). She made a beef stew with it. It was not good. Hasn't been used since.
I do have a good crock pot recipe, if you like yard bird.
Chicken Continental. Line the bottom of the crock pot with dried beef (the kind that comes in a jar, Hormel is what we use). Wrap 4-6 chicken breasts with bacon and put in the crock pot. Mix up 1 cup sour cream, a can of cream of mushroom soup, and 1/4 cup of flour (you can use more flour if you want it to be thicker, I usually do). Pour that on top and let'r cook on low for 8 hours.
Serve it up with noodles or we usually go with mashed potatoes. If we're feeling lazy, will just use the microwave mashed potatoes, which are pretty good. The topping makes for a good gravy. Also, it reheats really well. Enjoy.
Just saw this and plan to make it soon.
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Nothing I made, TIL that Lao Sze Chuan has a location in Downers Grove. So I had Tony’s Chicken and Szechuan String Beans for lunch, which was the most delicious lunch I’ve had in a long time.
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Nothing I made, TIL that Lao Sze Chuan has a location in Downers Grove. So I had Tony’s Chicken and Szechuan String Beans for lunch, which was the most delicious lunch I’ve had in a long time.
Did he ask you to pay cash?
Wearing my Orange & Brew t shirt today.
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Lao Sze Chuan has a location in Downers Grove
There's now one near Beckman. It's excellent.
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Nothing I made, TIL that Lao Sze Chuan has a location in Downers Grove. So I had Tony’s Chicken and Szechuan String Beans for lunch, which was the most delicious lunch I’ve had in a long time.
Love me some Tony's chicken! That shit is the best
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I had a procedure Wednesday and have to eat liquid/very soft foods for a week or two.
Tonight I’d had enough pudding and ice chips so I made a lobster tail sous vide at 138* with just some salt and pepper and butter in the pouch.
Dumped the tail onto a plate by itself and ate it with the juices from the bag. Seriously one of the best things I’ve ever eaten. I think I could have eaten 10 of them.
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How's your butthole?
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On the mend
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Got another shipment today. The pandemic hot sauce psychosis builds...
(https://i.ibb.co/r4z16MH/A908659-A-88-EA-43-E6-B3-C9-4-DA30-CDCB727.jpg) (https://ibb.co/RzsV0Pc)
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Got another shipment today. The pandemic hot sauce psychosis builds...
(https://i.ibb.co/r4z16MH/A908659-A-88-EA-43-E6-B3-C9-4-DA30-CDCB727.jpg) (https://ibb.co/RzsV0Pc)
Did Heaven on Seven have a going out of business sale?
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Haha always wanted to go to the original but have never been.
hotsauce.com for the win
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I went to the hotsauce.com website. Good a good laugh at some of the product names in "Humorous Sauces".
Have you used any from that site with a 5 flame rating?
Have you seen this one? 9M Scoville. Yikes. Check out the price, too.
https://maddog357.com/collections/pepper-extracts/products/357plut-1
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I don’t do extract sauces as a general rule (don’t have any actual good flavor just heat) and a lot of those 5 flame ones are extract sauces.
I do have the Garlic Reaper and Reaper Evil off that list which are non-extract sauces and are very tasty. I also have Reaper Squeezins which is just 92% Carolina Reaper mash and 8% distilled vinegar. (It’s actually hotter than Reaper Evil and Garlic Reaper and the other Puckerbutt sauces that make the 5 flame list, but isn’t actually on the list itself.) Edit: appears they don’t even carry Reaper Squeezins for some reason. If they did it would def be in that group. I have several Scorpion sauces and a 7 Pot Primo sauce that are right up there with those for heat level.
Over the years I have naturally built up some tolerance to the “super hots” but I usually use them to add depth and complexity to dips, soups, sauces and marinades rather than using them directly on food. When I get new ones I usually like to try them on cheese and crackers or summer sausage to get a feel for how to use them though. Most of this new batch I just got is on the lower end of the heat spectrum and focused more on balance and flavor for every day use.
Carolina Reapers are surprisingly sweet and fruity at first taste and can kind of lull a person into a false sense of security. I’ve found myself having second, third, fourth helpings thinking everything was fine and then all of sudden the wall of heat and associated endorphin rush hits. 🤯
I recently have made similar sized orders from Heatonist, Puckerbutt Pepper Co and Heat Hot Sauce Shop and all have have been great except one sauce that I hated the taste so much I actually dumped it out so I could reuse the bottle for a homemade sauce I had in a Pyrex dish. I think I’m probably good for a while now.
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my friend grows a lot of peppers and gave me a tiny slice of a Bhut Jolokia to try
my god that was awful
he dried it out and blended it up to make what he calls death dust lol and sprinkles it on food
I enjoy spicy stuff when my stomach can handle it but I swear this little piece was probably a millimeter wide and only half the diameter of the pepper and it absolutely killed me lol
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Yeah eating the super hots raw is rough. I have eaten raw habaneros before and that was bad enough
And they’re like 1/3-1/4 as hot as a Bhut Jalokia.
I grew a chocolate scorpion (second hottest behind Carolina Reaper) in the garden this summer and took 4-5 of them, stuffed with cheddar and wrapped with bacon and cooked until bacon was crispy. A friend came over for supper and we split them. The first one was hot but the second one hurt so good.
There’s some lady that travels all over and eats 20 some raw whole reapers at a time and has the world record. I can only assume she has some physiological anomaly they allows her to be able to do this.
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Yeah eating the super hots raw is rough. I have eaten raw habaneros before and that was bad enough
And they’re like 1/3-1/4 as hot as a Bhut Jalokia.
I grew a chocolate scorpion (second hottest behind Carolina Reaper) in the garden this summer and took 4-5 of them, stuffed with cheddar and wrapped with bacon and cooked until bacon was crispy. A friend came over for supper and we split them. The first one was hot but the second one hurt so good.
There’s some lady that travels all over and eats 20 some raw whole reapers at a time and has the world record. I can only assume she has some physiological anomaly they allows her to be able to do this.
Not sure I'd want a blow job from her after she did that.....
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After an altoid...nice
After Carolina Reapers...no bueno
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@ThePAMan
(https://i.ibb.co/VvPbzKb/F3-D71200-911-F-441-C-B690-C106-B57-E92-B5.jpg) (https://imgbb.com/)
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@ThePAMan
(https://i.ibb.co/VvPbzKb/F3-D71200-911-F-441-C-B690-C106-B57-E92-B5.jpg) (https://imgbb.com/)
The redundancy just pisses me off.
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And the person who added Swiss cheese should be shot.
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Would you expect anything less in southern Indiana?
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Tacos al pastor and Italian beef
(https://i.ibb.co/x8Qzx9g/8-C762-A12-4-AED-4-E20-851-D-56-A9-C2110192.jpg) (https://ibb.co/jZF3n0w)
(https://i.ibb.co/pxpRBXM/C73-B6-FD1-DD9-E-44-BC-87-F0-61-F1572-D567-D.jpg) (https://ibb.co/s2r6d3N)
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Which is which?
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Tacos al pastor are friggin awesome, I made this recipe
https://tasty.co/recipe/mexican-style-pork-tacos-tacos-al-pastor
and instead of putting it in the oven I put it on my traeger and god damn it was good
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I have made that exact same recipe before. Maybe you shared it before on the old site. I did it on my BGE.
Been cooking inside a lot since it’s been snowing literally every day on top of being really friggin cold. I did these with a liquid seasoning packet I bought at the grocery and surprisingly they turned out very well. I put 3/4 of the seasoning in with diced up pork and marinated for a day or two then cooked sous vide for 3 hours at 135. Dumped contents in nonstick pan with low heat to cook off the water then turned the heat up and added remainder of seasoning liquid and cooked til they got a little crust/caramelization going.
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Did you go "with au" jus packets
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Picked up these A5 Wagyu pork chops
(https://i.ibb.co/SmGZB8r/8-D028-F31-17-F1-4-B76-80-D6-64-B6-CA9-B1714.jpg) (https://ibb.co/6tLqFxB)
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no such thing as japanese cattle pork lol
but those are some fine lookin chops
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Saw this from Thermapro this morning.
Tomatoes caprese are a summer treat. I'll just have to remember to try these some day, with smoked meatballs preferably.
(https://i.ibb.co/BNfPcv6/Screenshot-20210222-123010.jpg) (https://ibb.co/VmLNJbC)
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I have made that exact same recipe before. Maybe you shared it before on the old site. I did it on my BGE.
Been cooking inside a lot since it’s been snowing literally every day on top of being really friggin cold. I did these with a liquid seasoning packet I bought at the grocery and surprisingly they turned out very well. I put 3/4 of the seasoning in with diced up pork and marinated for a day or two then cooked sous vide for 3 hours at 135. Dumped contents in nonstick pan with low heat to cook off the water then turned the heat up and added remainder of seasoning liquid and cooked til they got a little crust/caramelization going.
Al pastor are my #1 choice. Yours look great. What's the name for the seasoning packet ?
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Here is the al pastor seasoning I used. Think I got it at Walmart or Meijer.
https://www.latortillafactory.com/product/al-pastor-skillet-sauce-starter/
I saved a recipe for tomatoes caprese last summer that you’d shared and I never got around to making it. Those little meatball skewers look pretty legit.
I made a batch of chili yesterday and a cast iron skillet pizza Saturday. This stretch since Christmas might be the longest I’ve ever gone without grilling something.
Picked up a tri tip last weekend, can’t wait for some decent grilling weather.
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if you can get burrata instead of mozzarella do it, so much tastier, not sure it would work well skewer style though as it is a much creamier cheese
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Here is the al pastor seasoning I used. Think I got it at Walmart or Meijer.
https://www.latortillafactory.com/product/al-pastor-skillet-sauce-starter/
I saved a recipe for tomatoes caprese last summer that you’d shared and I never got around to making it. Those little meatball skewers look pretty legit.
I made a batch of chili yesterday and a cast iron skillet pizza Saturday. This stretch since Christmas might be the longest I’ve ever gone without grilling something.
Picked up a tri tip last weekend, can’t wait for some decent grilling weather.
Great. Thanks. Looks like Wal-Mart carries it. No Meijers anywhere near me.
My wife has a cast iron aebleskiver pan that she found at her parents house that should work great for smoking meatballs.
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I had to look up that pan. Yes that will be ideal for this project. I kinda want one now
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if you can get burrata instead of mozzarella do it, so much tastier, not sure it would work well skewer style though as it is a much creamier cheese
Thanks. Looks like Trader Joe's carries it.
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Thanks. Looks like Trader Joe's carries it.
most stores do now, it used to be really hard to find and thankfully that is no longer the case! Shit is the bomb
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Glad to see you back MN thought maybe the angry band of bleeding heart hypocrites ran you off for good !
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Also I’m gonna get some of that delicious cheese 97 is talking about
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Also I’m gonna get some of that delicious cheese 97 is talking about
You love fermunda cheese.
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You love fermunda cheese.
Brought some of this back from Southeast Asia in the 1970s
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Glad to see you back MN thought maybe the angry band of bleeding heart hypocrites ran you off for good !
Thanks. I've had a couple of projects keeping me busy, and I'm still behind where I should be.
It's amazing how little I can get done on a daily basis, lol.
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Have you been ice fishing?
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Have you been ice fishing?
I tried it once about 40 years ago outside of Milwaukee. Froze silly, drank a lot and got home to Chicago area in what seemed to be about 15 minutes. That was enuf hard water fishing for me.
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Honeycrisp are the best. We'll see about the WildTwist.
Member. An apple a day keeps the doctor away. If it's my primary or Fauci, I'm all for it.
(https://i.ibb.co/BzFKFzW/Screenshot-20210225-075321.jpg) (https://ibb.co/f1LGL16)
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Thanks for the excerpt I thought it was the new Smirnoff Ice flavor for a second
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I tried it once about 40 years ago outside of Milwaukee. Froze silly, drank a lot and got home to Chicago area in what seemed to be about 15 minutes. That was enuf hard water fishing for me.
Seems like something I’d want to do over and over again
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Seems like something I’d want to do over and over again
You can say that's what you like to do when you wanna get away from the house. We understand. 🎣🎣🍺
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You can say that's what you like to do when you wanna get away from the house. We understand. 🎣🎣🍺
(https://media2.giphy.com/media/dhCx7EyeGYD7O/giphy.gif)
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Catching up a little, and somebody mentioned being in Texas and having brisket ABTs.
Don't feel like chasing that part down (PAman, MiniDitka ?), but this part is for Custard' s cast iron innards.
Jalapenos are too hot for me, tho I did read that soaking Jalapenos in Sprite cuts the heat. Don't know what they call an atomic buffalo turd if the heat is taken out of the pepper.
ABTs can be made with different ingredients. Brisket, pulled pork, bacon bits, sausage, good melting cheese.
(https://i.ibb.co/jGVTr1b/Screenshot-20210228-105911.jpg) (https://ibb.co/S0QP395)
(https://i.ibb.co/NLFttNz/Screenshot-20210228-111706.jpg) (https://ibb.co/ZhfGGgC)
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Looks good. Lots of work but always worth it. Have made with habs and scorps and more jalapeños than I care to remember. Wife always wants to soak the peppers to make them less hot I’m like what’s the point why not just make them with bell peppers or a poblano or something then and save the trouble 😂 I always liked doing a blend of sharp cheddar and cream cheese and some crushed pineapple for the filling. Have also put pulled pork into that same filling blend. The trick I finally learned is buying the cheapest bacon I could find...the super thin stretchy stuff. Corn King or Aldi’s house brand usually do the trick. So much easier to work with and wrap the whole chili to encapsulate it so the cheese doesn’t leak. But then the wife’s uncle says my way of doing it is too labor intensive and his way of cutting the in halves and laying a strip of bacon on top is better. Dammit this isn’t about efficiency this is about ART
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One guys method.
Leave the stems on, slice enough off the other end to clean the innards, stuff, and wrap so the bacon covers the opening also.
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Feel like Illini at night
Will feel like Michigan in the morning
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This place has something for everyone here
(https://i.ibb.co/yW3MwkJ/7-EBF5145-CD8-C-4-B12-B1-E5-3-B7-DDE316-CEA.jpg) (https://ibb.co/xJ4cpgQ)
(https://i.ibb.co/q9Mbs77/63-C61918-F3-F2-4-B43-9326-5017-F0784960.jpg) (https://ibb.co/y5nLydd)
(https://i.ibb.co/gmj88NW/139-CEA65-19-E1-4203-B0-EB-52-C7058-C6-C8-C.jpg) (https://ibb.co/wB0qqVQ)
(https://i.ibb.co/f2Y9c09/C4963899-C496-4-BD2-91-E8-07-A148-ACCCBA.jpg) (https://ibb.co/dr0thKt)
You know who you are.
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How was that Smack Down ?
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I'll take which came first. 8)
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How was that Smack Down ?
Lol actually burgers are one of the few foods I don’t like spicy. I got the Gar-licker but subbed the pepper jack for smoked Gouda. It was ok, but I wouldn’t get it again.
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How was that Smack Down ?
That definitely caught my eye too.
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Lol actually burgers are one of the few foods I don’t like spicy. I got the Gar-licker but subbed the pepper jack for smoked Gouda. It was ok, but I wouldn’t get it again.
Brasas, on Roosevelt at Austin, is a Mexican place with 3 tables that has some decent hamburgers. The Mexican Cheeseburger has sauteed grilled onions, jalapenos and mozzarella cheese. The Tex Mex Cheeseburger is messy. Includes chorizo, pico de gallo and avocado. Neither are too spicy.
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That’s interesting. I always laughed seeing cheeseburgers on menus at Mexican restaurants never actually occurred to me that they might make some really good ones. Some of the best burgers I’ve ever had have been at unassuming places
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I've made a couple of meat loafs with chorizo. 2:1 beef to chorizo was better than 1:1.
My mom always used oatmeal instead of bread crumbs or whatever.
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From a few nights ago. Filet mignon from my freezer beef. Cooked 2.5 hours @129f sous vide from frozen then put it into freezer afterwards while I got the grill going to sear it. Seared over charcoal as hot as I could get it. This cut wasn’t very thick so I wanted to make 100% sure I didn’t overcook it during the searing process which is why I cooled it down a bit before searing. Turned out fantastic.
(https://i.ibb.co/NWXcPj6/C0-B8-DF89-C6-BB-4-F18-97-C9-AAE7-BBD80059.jpg) (https://ibb.co/kqpNf8g)
(https://i.ibb.co/vxrSwmD/066-B49-F5-19-AB-4056-A0-FB-ADD09-CCF0-E4-C.jpg) (https://ibb.co/DD6ZVkL)
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From a few nights ago. Filet mignon from my freezer beef. Cooked 2.5 hours @129f sous vide from frozen then put it into freezer afterwards while I got the grill going to sear it. Seared over charcoal as hot as I could get it. This cut wasn’t very thick so I wanted to make 100% sure I didn’t overcook it during the searing process which is why I cooled it down a bit before searing. Turned out fantastic.
(https://i.ibb.co/NWXcPj6/C0-B8-DF89-C6-BB-4-F18-97-C9-AAE7-BBD80059.jpg) (https://ibb.co/kqpNf8g)
(https://i.ibb.co/vxrSwmD/066-B49-F5-19-AB-4056-A0-FB-ADD09-CCF0-E4-C.jpg) (https://ibb.co/DD6ZVkL)
if you really want to step up your filet game with sous vide try this
in a little ziplock bag add equal parts (bout 1/4 a cup or less if you're just cooking for yourself) gorgonzola cheese, butter and bread crumbs
toss that sealed bag in with the sous vide water and squish it around once in a while to mix it up
when you're steak is done and seared, lump that cheesey goodness on top of your steak and broil or torch or sear the cheese mix to carmelize it a little bit
it makes an amazing flavory crust on top
you're welcome
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I'll take mine as pictured. Thank you.
Geez, been a while since I had a steak.
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Thanks for the idea. I’m not normally a put-anything-on-a-steak kinda guy but that sounds like a good change of pace. Once in a while I do a Hawaiian filet where I put marinate or cook sous vide with some some pineapple juice and teriyaki in the bag. Have also been experimenting with tamari and black garlic.
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Made street tacos al pastor last night same way I did last time I posted about them. They’re really good but frankly I think I can just get them cheaper from a food truck or restaurant. But then again I need something to do until the weather gets nicer and I have a lot of pork to use up.
(https://i.ibb.co/R37QNDn/5411-EA34-265-B-4-D34-8-F3-F-FDDD4-B126-E20.jpg) (https://ibb.co/Lxv9rZw)
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From a few nights ago. Filet mignon from my freezer beef. Cooked 2.5 hours @129f sous vide from frozen then put it into freezer afterwards while I got the grill going to sear it. Seared over charcoal as hot as I could get it. This cut wasn’t very thick so I wanted to make 100% sure I didn’t overcook it during the searing process which is why I cooled it down a bit before searing. Turned out fantastic.
(https://i.ibb.co/NWXcPj6/C0-B8-DF89-C6-BB-4-F18-97-C9-AAE7-BBD80059.jpg) (https://ibb.co/kqpNf8g)
(https://i.ibb.co/vxrSwmD/066-B49-F5-19-AB-4056-A0-FB-ADD09-CCF0-E4-C.jpg) (https://ibb.co/DD6ZVkL)
That steak looks fucking awesome, but are you ...... eating it with cottage cheese?
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Yeah I fucking love cottage cheese
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https://www.foodandwine.com/news/minnesota-pepper-farm-hail-damage-hot-sauce
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https://www.foodandwine.com/news/minnesota-pepper-farm-hail-damage-hot-sauce
I suppose you want one, eh ?
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I suppose you want one, eh ?
Have you tried it?
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Nope. I can't even handle jalapenos.
Fair warning tho. Minnesota food is norwegianized.
This hot sauce features habanero peppers which are not cooked—they're pickled to create a unique, bright and refreshing flavor that pairs with just about anything. Garlic and cumin peek around the corner to offer words of encouragement.
Each 5 oz. bottle is guaranteed to have you weeping with joyous abandon.
Hand Crafted in Minneapolis, Minnesota by locally renowned chef, Craig Kaiser.
All natural, vegan, gluten free and no added fillers.
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Reverse seared pork chops
(https://i.ibb.co/JmqmNqN/F42-F4129-5-E1-F-412-E-9-B6-E-F4-ECBADCDC2-C.jpg) (https://ibb.co/8NbNJbJ)
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Nice job on those chops
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hobo eggs
(https://i.ibb.co/sRVGJ2V/SAMSUNG-CAMERA-PICTURES.jpg)
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Heather likes a Toad in the Hole.
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A couple of days ago someone mentioned making toad in the hole on TV, can’t remember what I was watching, it was just playing in background while I was making supper. It has been a while since I’ve had one, probably same for Heather.
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I don't see the point, just throw the fuckin egg on top of your toast and save a whole lot of hassle
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Not the same as an over easy hobo egg fried in butter, bacon drippings, or olive oil.
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It has been a while since I’ve had one, probably same for Heather.
She makes them a lot.
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I don't see the point, just throw the fuckin egg on top of your toast and save a whole lot of hassle
There may come a day when your knowledge of a subject proves useful.
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There may come a day when your knowledge of a subject proves useful.
You swore up and down Trump would be indicted/arrested as soon as he left office. Happened yet?
Said the only thing keeping him out of prison was he was POTUS.... 🤔
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There may come a day when your knowledge of a subject proves useful.
I know a few things...
(https://i.imgur.com/5854EiM.png)
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Link?
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(https://i.ibb.co/0rTwVky/D1-C84-E09-D801-41-E9-BB9-B-5-D31-B08-DC792.jpg) (https://ibb.co/dDFhJS4)
(https://i.ibb.co/KVPkmkX/44426-D50-3714-4-EE7-BCA9-397993-C7-E305.jpg) (https://ibb.co/Jr14C4K)
(https://i.ibb.co/8zTppgX/B60318-D6-7-BAA-4941-9038-9-ECC251689-CD.jpg) (https://ibb.co/n3ZvvMR)
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Went to suburban Atlanta this weekend and picked up a new toy. Only put 1800 miles on from Monday afternoon til Sunday afternoon. Made a bunch of food and fed the neighborhood. Couldn’t be happier with how things turned out and it was the first time I’d ever cooked on a true stick burner before.
(https://i.ibb.co/TRbzZbs/D4-ED54-D2-02-B2-47-AC-9-BEA-0-F236161-A32-E.jpg) (https://ibb.co/L6J4MJ3)
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Looks like you took the old 'never try a new recipe on guests' one step further.
Congrats on the stick burner.
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Technically I hedged by using proven recipes on a new (to me) cooker. 😬
The guy I got it from taught me how to set it up and such so I had a fair amount of confidence the food would be edible at least.
I did initially overshoot my temp a bit but that actually worked out well for the chops and brats and corn because everyone was hungry and those foods can obviously handle the higher heat. Since spare ribs take 3-4 hours I was able to get it slowed down and dialed in for those.
Last night picked up a package of chicken wings, a package of leg quarters, and a whole chicken from Aldi. Also picked up a tray of American cut pork chops from Costco. Plan is to fire the cooker up this weekend and make some more friends. 😬
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Damn wish you were my neighbor!
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The freakin weekend
(https://i.ibb.co/k23gYTL/5277-EB5-A-F151-45-D5-9-BB0-EE2-B84-F12653.jpg) (https://ibb.co/Mk8DqHz)
(https://i.ibb.co/gTTkK19/D91-E369-E-ACFF-42-E6-8-FBC-E576-AEFE40-A8.jpg) (https://ibb.co/tssVrfK)
(https://i.ibb.co/S3kjTWQ/DD36-D36-C-566-E-4649-BCD5-31-F64-BE02-A9-E.jpg) (https://ibb.co/pLH7DGW)
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I reverse seared the ribeye on the smoker. Seasoned a day ahead of time with St Elmo’s seasoning. Yesterday I smoked it until got it up to 110* on the smoker (which was burning nothing but pure seasoned hickory) then put it back in fridge. Tonight I did a chimney of lump charcoal and poured it into the half barrel grill and seared it on both sides until it came up to 125 then let it rest for 5 mins. Maybe the best steak I’ve ever eaten.
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Custard.......Will you marry me?!
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(https://i.ibb.co/DzT7ZVc/DDDDAFC2-3170-4-D78-A4-D4-1-BEFDACE2689.jpg) (https://ibb.co/rFNZV78)
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Custard.......Will you marry me?!
C’mon man I thought we agreed to keep this in private chat
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That steak looks great.
Smoked corn ?
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Yeah I did some last weekend too. But I had the cooker cranked up into the 300s this time since I was doing chicken.
Last weekend I did partially shucked and this weekend fully shucked. It all turned out great. The fully shucked corn lost more moisture thus condensing the flavor/sugars while also having more smoke flavor, so it was right up my alley. The kids preferred the partially shucked corn from last weekend. But they liked both.
My rule of thumb is cooking it for ~45 mins at these temps, but it’s imperative to keep direct heat off it to do this. Since you’ve a Weber the key would be to light one side but not the other and cook it indirect until the kernels just barely start to pucker.
I tried basting some in butter and salt before cooking and others just plain then salted and buttered after cooking, but there wasn’t much difference.
I’ve been cooking sweet corn on all kinds of grills/smokers/cookers over the years and it’s really hard to mess it up unless you take it off too early.
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I reverse seared the ribeye on the smoker. Seasoned a day ahead of time with St Elmo’s seasoning. Yesterday I smoked it until got it up to 110* on the smoker (which was burning nothing but pure seasoned hickory) then put it back in fridge. Tonight I did a chimney of lump charcoal and poured it into the half barrel grill and seared it on both sides until it came up to 125 then let it rest for 5 mins. Maybe the best steak I’ve ever eaten.
thats a mighty fine lookin steak
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TY. I'll give it a try.
Ballyard, 45 minutes at 325 degrees, indirect, over hickory sounds like a plan.
Have you tried over apple?
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Meanwhile at Murph's...
(https://i.redd.it/gykqw6z5y4y61.jpg)
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TY. I'll give it a try.
Ballyard, 45 minutes at 325 degrees, indirect, over hickory sounds like a plan.
Have you tried over apple?
I have used apple for pork and poultry but not for sweet corn. I used hickory these first two times because the guy I got the smoker from gave me a bunch...usually use a lot of oak because 1) I have it available to me for free and 2) I really like it.
I’d imagine with sweet corn just about anything would be good except maybe mesquite. Apple or any other fruit wood should be exceptional though.
Alder and ash don’t get mentioned a lot but they’re great for a lighter more subtle smoke flavor. And I imagine there’s probably plenty of ash to be had up there.
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Meanwhile at Murph's...
(https://i.redd.it/gykqw6z5y4y61.jpg)
🤣🤣🤣
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Meanwhile at Murph's...
(https://i.redd.it/gykqw6z5y4y61.jpg)
I don't believe Murph has posted since the earthquakes were reported in Tahoe.
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Funny, though. It looked like burgers when it was on the grill.
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I would legit suck your cock for one of those ribeyes.
Ahhh he wants to try the special sauce!!!
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I don't believe Murph has posted since the earthquakes were reported in Tahoe.
Surely all that virtue signaling has bought him a long leash with the Almighty !
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(https://i.redd.it/mdx15ww8wjy61.jpg)
mmmmm
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LOL !
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Not only did they grossly overcook it, they also covered my prime rib with au jus sauce
(https://i.ibb.co/qFKb9tY/C874-C012-FE60-4-A1-E-B20-B-11868-B2-BCFAD.jpg) (https://ibb.co/Xk1mphx)
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I'd still fuck it.
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with au jus sauce
Multiple issues in just 4 words....
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Yeah, I think it's actually phrased with avec on au jus juice sauce gravy.
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Al a au jus
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Made this recipe at the suggestion of a coworker. Threw on a couple butts since I was going to have the smoker rolling and had room.
https://tastyislandhawaii.com/2007/03/21/big-island-smoked-pork/
(https://i.ibb.co/rmsYXws/D205-C7-E7-7-C6-D-491-D-AC02-99-EA835864-CA.jpg) (https://ibb.co/c1L0srL)
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Mahalo. The pork looks great. Let us know how the poi is.
I'm not sure about the low temp with the vents wide open tho.
A not very well cut Costco prime filet on the Weber kettle.
It's good tho.
(https://i.ibb.co/W2qqSvB/20210515-190721.jpg) (https://ibb.co/1mhhHGR)
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Very nicely cooked. Cheers!
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Very nicely cooked. Cheers!
Hopefully the Costco you go to cuts filets better than the one I go to.
I'm told we have a Costco Business Center store that has larger cuts, including prime, that is open to Costco members. Haven't checked it out tho.
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At my local Costco I’ve noticed the choice beef is generally very poorly cut while the prime (at 75% greater cost) seems to be much better. The pork is generally cut well and all the pork I had on my cooker yesterday was from Costco. The pork butts had been trimmed perfectly...I didn’t have to trim any fat from them at all. I have a half pork loin and a duck I got from Costco I’m gonna do today. The ribeye caps have been catching my eye I might have to try some of those soon.
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At my local Costco I’ve noticed the choice beef is generally very poorly cut while the prime (at 75% greater cost) seems to be much better. The pork is generally cut well and all the pork I had on my cooker yesterday was from Costco. The pork butts had been trimmed perfectly...I didn’t have to trim any fat from them at all. I have a half pork loin and a duck I got from Costco I’m gonna do today. The ribeye caps have been catching my eye I might have to try some of those soon.
Ribeye caps are my favorite but sometimes they leave the tendony shit on so I have to unwrap them and cut it off, which is actually tastier but the presentation isn't as nice
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I went in to get some caps today and they were out. 🤣
These ribeyes are just weird. And they always look like this. Idk how they can have such big fat pockets but basically zero other marbling. Not sure how they even pass as choice. Or maybe it has something to do with the blade tenderizing?
Their prime stuff is top notch.
(https://i.ibb.co/wzh9Rrz/DF3-FCBA1-0917-4323-8-E4-E-EB881-A240-BC7.jpg) (https://ibb.co/CHKkzsH)
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yeah the choice beef isn't that great, have you made anything fun with the boneless short ribs yet? those are awesome for just about anything, especially smoking
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The other night I did a ribeye using the published recipe for the 2015 SCA steak championship. It was good but could have used more salt for my taste. I suspect he probably dry brined it a bit before applying the rub combo. It’s just tough to beat the right ratio of salt, pepper and garlic for beef.
Also did a half pork loin with Kosmo’s Honey Killer Bee rub with his apple chipotle BBQ sauce as a glaze alongside a brined duck with Kosmo’s Dirty Bird rub today. I’m chilling the duck before enjoying but I tried the loin just now and it’s fantastic.
The sauce didn’t have much heat in it out of the bottle but after reducing and congealing on the loin for 30 mins the chipotle asserted itself.
(https://i.ibb.co/98d6d05/0-E0-A2-B97-3557-42-B6-8969-2-AE1053-BF286.jpg) (https://ibb.co/ngK9KyJ)
(https://i.ibb.co/ZMQ9dXN/16-CBA1-FF-65-F3-4-FB7-A2-B6-7-D3-DEA7-B82-E1.jpg) (https://ibb.co/LZTKSRv)
(https://i.ibb.co/QvsvRJs/B727-D01-D-6-B91-41-C5-AFED-74325-C61-FD6-E.jpg) (https://ibb.co/WvSvwHS)
(https://i.ibb.co/2YxNNPT/05411320-1-B16-431-A-882-D-FD5-B64-D5-EBEE.jpg) (https://ibb.co/fGfvvts)
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Looks good.
Pork loin is great, and leftovers make for great sandwiches too.
How long did the pork loin take, and at what temp ?
Had some baby backs here. No sauces.
(https://i.ibb.co/TcyptQ7/20210522-143849.jpg) (https://ibb.co/sj7kqTN)
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I’m with you Mn.
If you DGAF about BBQ then the rest of this is going to be boring af. Hell it might be even if you’re into BBQ.
I’ve tried numerous national prize winning rubs/techniques, but when it comes to ribs I’ve found I can’t beat good ol’ dalmation rub, smoke, no sauce. So good.
I don’t do the 3/2/1 or 2/2/1...just 3-4 hours at 225-250 completely indirect heat...no wrapping with butcher paper...no foil. I’ve found when a toothpick slides through the meat between each bone like hot butter, they’re slightly overdone (by competition standards) but are exactly what most regular people want: “Meat falling off the bone ribs”
If you can figure out the toothpick feel of the stage *just* before the hot butter stage, you get the juicier bite with more “chew” that competition judges look for.
Also gotta look at how much the meat is receding from the bones. If the meat is receding and it’s not passing the toothpick test just remember some pigs (like people) are just tougher than others. So at that point you kinda have to cut bait or you end up with rib meat jerky.
A trick (like all this other stuff you probably already know) is if you cook some ribs to the “too tender” point, flip them upside down to cut them and it’ll be far cleaner looking than the other way.
As far as cooking today the loin cooked in about 2:45 and the duck in 3:15. I was kinda figuring 3:00 and 3:30. I got a wild hair and set up the smoker differently by opening the deflector plate nearest the fire box and then using drip pans full of hot water underneath the food at the far end.
I did this because:
1) I have found you smoke or grill poultry, the drippings burning off will make everything on the cooker taste like burnt poultry grease unless you use a drip pan.
2) I thought it would pull the heat and smoker up and over the food before it had to drop down on the left end to exit the chamber.
Even with the same size fire that normally produces 225f on the pit’s thermometer, it was reading 325-350. I realized it was because the heat was shooting straight at it due to the arrangement of the deflector plate.
However my probes were only reading 225-230 when laid on the grate above the water filled drip pans.
Ultimately they ended up cooking slightly faster than I expected based on my pre-cook readings. But I kinda figured this might happen because the water underneath them would get hotter and thus contribute to higher temps at the grate than what I was reading earlier.
Frankly I was glad it apparently cooked at a higher temp because it crisped the skin on the duck and perfectly caramelized the glaze I put on the loin.
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I read well into the third paragraph.
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I got wore out reading about all of your thinking. I'm sure it pays off tho.
I rubbed the ribs with spog, and into the frig overnight. Went 2-2-1 and added some beer to the foil wrap, and to me.
When the rack had a nice bend to it when lifting it off the grill, its time to eat. I could have eaten the whole rack.
I'll have to try a pork loin, but my go to is cooked on gas in a ci skillet and finished over charcoal with hickory and a red currant jelly glaze. The rest of the sauce gets passed with the meat, sliced thin.
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He said frig overnight.
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Ahh the good ol days.
Now I am reduced to posting stream-of-consciousness BBQ notes to myself on a public forum.
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I do the same thing, but with a sportsing column.
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I do the same thing, but with a sportsing column.
No shit. Does anybody read it?
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I hope not.
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I’m with you Mn.
If you DGAF about BBQ then the rest of this is going to be boring af. Hell it might be even if you’re into BBQ.
I’ve tried numerous national prize winning rubs/techniques, but when it comes to ribs I’ve found I can’t beat good ol’ dalmation rub, smoke, no sauce. So good.
I don’t do the 3/2/1 or 2/2/1...just 3-4 hours at 225-250 completely indirect heat...no wrapping with butcher paper...no foil. I’ve found when a toothpick slides through the meat between each bone like hot butter, they’re slightly overdone (by competition standards) but are exactly what most regular people want: “Meat falling off the bone ribs”
If you can figure out the toothpick feel of the stage *just* before the hot butter stage, you get the juicier bite with more “chew” that competition judges look for.
Also gotta look at how much the meat is receding from the bones. If the meat is receding and it’s not passing the toothpick test just remember some pigs (like people) are just tougher than others. So at that point you kinda have to cut bait or you end up with rib meat jerky.
A trick (like all this other stuff you probably already know) is if you cook some ribs to the “too tender” point, flip them upside down to cut them and it’ll be far cleaner looking than the other way.
As far as cooking today the loin cooked in about 2:45 and the duck in 3:15. I was kinda figuring 3:00 and 3:30. I got a wild hair and set up the smoker differently by opening the deflector plate nearest the fire box and then using drip pans full of hot water underneath the food at the far end.
I did this because:
1) I have found you smoke or grill poultry, the drippings burning off will make everything on the cooker taste like burnt poultry grease unless you use a drip pan.
2) I thought it would pull the heat and smoker up and over the food before it had to drop down on the left end to exit the chamber.
Even with the same size fire that normally produces 225f on the pit’s thermometer, it was reading 325-350. I realized it was because the heat was shooting straight at it due to the arrangement of the deflector plate.
However my probes were only reading 225-230 when laid on the grate above the water filled drip pans.
Ultimately they ended up cooking slightly faster than I expected based on my pre-cook readings. But I kinda figured this might happen because the water underneath them would get hotter and thus contribute to higher temps at the grate than what I was reading earlier.
Frankly I was glad it apparently cooked at a higher temp because it crisped the skin on the duck and perfectly caramelized the glaze I put on the loin.
I wasn't aware of flipping the ribs for a cleaner cut. I tried it on the leftover ribs last night. TY.
And I'll keep the water pan in mind for poultry.
It sounds as tho you've figured out that stick burner pretty quick.
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I have done three cooks and feel like I have a decent handle on it. The trickiest part is keeping the fire hot enough to get the desired TBS (thin blue smoke) but not so big that it overshoots desired cook temps.
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Rob is AOTC
https://grist.org/food/food-waste-climate-change-too-good-to-go-dumpster-diving/
Food waste is heating up the planet. Is dumpster-diving by app a solution?38 million people are buying "mystery bags" to curb climate change
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I truly cannot overemphasize the quality of my dumpster finds.
I would never pay for premium laundry detergent. But it's a great luxury to get for free.
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And now that I read the article, I only know realize that I just finished a bowl of dumplings I found in a dumpster.
I didn't even think about it.
They were delicious. Pork and shrimp wontons, basically.
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You should start a dumpster diving organization to take full advantage of these wasted food items and to fully curb climate change
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https://www.theonion.com/ask-the-onion-how-to-go-zero-waste-1846964890
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They usually do satire. That was spot on.
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I thought so too
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I had a small chuck roast that needed to get eaten, so I thought I'd try my hand at some chuckie burnt ends.
I'll be doing this again.
(https://i.ibb.co/9vLPScx/20210529-192808.jpg) (https://ibb.co/pP8q5bH)
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That looks good. Did you follow a recipe? I currently have a picanha on the kettle I’m reverse searing tonight. First time will see how it is. Found a local old fashioned butcher shop that has wagyu and picanha and lots of other hard to find goodies.
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After smoking, after searing, while eating
(https://i.ibb.co/g7H9tCd/A8-FF0-EC4-3-D77-45-F3-A8-F9-9-DEB1-F3277-F6.jpg) (https://ibb.co/TTp2P51)
(https://i.ibb.co/wrKSskm/A5-FE6427-5170-4-F23-B491-35-A76-C7-FA264.jpg) (https://ibb.co/yB86S9j)
(https://i.ibb.co/r7C7F6v/B728-BBE6-81-BF-4-DAD-85-B8-49-D8-C1517-ABC.jpg) (https://ibb.co/GxKxn2F)
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Looks wonderful. Good job.
I've only done piranha once. It was delicious. Mine had a little more of a fat cap tho, that should have gotten trimmed. And it looks like a different cut of meat than what you have.
(https://i.ibb.co/XyphGyT/20190620-080241.jpg) (https://ibb.co/wJC92J1)
For the chuck, I treated it with some spog and a little wooster. It then spent the night in the frig.
I smoked it at 225-250 til 165 IT, then cubed it, sauced it and back in the smoker til it started looking good. Covered it with some foil and let it cook for another half hour.
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How does it compare to brisket burnt ends? I was invited to a Memorial Day party and am looking for something to take.
Yes mine was trimmed down to about 1/4” fat cap. This was just one small piece of what was a huge triangle shaped cut. I froze the rest. I dry brined it two days ago. Added SPG yesterday and wrapped in Saran Wrap until this afternoon. Opened the Saran to let it dry then smoked it for 30-40 mins then seared. Pretty good, very similar to tri tip imo.
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How does it compare to brisket burnt ends? I was invited to a Memorial Day party and am looking for something to take.
Yes mine was trimmed down to about 1/4” fat cap. This was just one small piece of what was a huge triangle shaped cut. I froze the rest. I dry brined it two days ago. Added SPG yesterday and wrapped in Saran Wrap until this afternoon. Opened the Saran to let it dry then smoked it for 30-40 mins then seared. Pretty good, very similar to tri tip imo.
I forgot to add that I cranked up the heat to about 300 after cubing and saucing the chuck. I think the cubes were on for about 45 minutes before I covered with foil.
I would prefer brisket, but the chuck needed to get used for something.
Picanha is from the top sirloin and tri tip is from the bottom. Tri tip is usually available here, but I don't often see picanha.
Enjoy the Memorial Day party, with whatever you bring.
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Enjoy your Memorial Day too Mn
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Upon further review, I'm not so sure about chuckie burnt ends. I may have gotten most of the good bites Sat, but the leftovers weren't many good bites. After smoking the chuck, it was hard to cut out the inedible stuff when I cubed it.
The good bites were good. The not so good were not so good.
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Good news for the pups.
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Neighbor behind me is having a party so I’m contributing my first crack at a “fatty” and one of my specialties: jalapeños stuffed with a mix of cheddar/cream cheese/crushed pineapple then wrapped in bacon and dusted with brown sugar and bbq rub.
https://www.smoking-meat.com/january-2010-bacon-wrapped-stuffed-sausage-fatty
(https://i.ibb.co/P6HS6L8/BB6-F245-A-9-E28-49-B0-8751-A13557-E538-C0.jpg) (https://ibb.co/5RH7R0V)
(https://i.ibb.co/PYcZT2M/ED3-CAAE6-9-BCD-47-AC-B511-ABAF9-F867-DA2.jpg) (https://ibb.co/fSkY839)
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Neighbor behind me is having a party so I’m contributing my first crack at a “fatty” and one of my specialties: jalapeños stuffed with a mix of cheddar/cream cheese/crushed pineapple then wrapped in bacon and dusted with brown sugar and bbq rub.
https://www.smoking-meat.com/january-2010-bacon-wrapped-stuffed-sausage-fatty
Just one popper and a small portion of fatty for me please.
I've never done a fatty. I think that site is Jeff's personal site, then maybe he started a forum and he gets plugs in there all the time.
Smokingmeatforums.com with only 2400 threads on fatties.
Let us know how the fatty turns out.
(https://i.ibb.co/nBpyXj5/20210531-171911.png) (https://ibb.co/KDngtW3)
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I had a small chuck roast that needed to get eaten, so I thought I'd try my hand at some chuckie burnt ends.
I'll be doing this again.
(https://i.ibb.co/9vLPScx/20210529-192808.jpg) (https://ibb.co/pP8q5bH)
I talked my BIL into making those a few years ago. Those are fantastic.
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I talked my BIL into making those a few years ago. Those are fantastic.
I had some mixed results. A better cut of meat would have been nice.
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I had some mixed results. A better cut of meat would have been nice.
Agree. Getting a mouthful of fat with those is, uh, not enjoyable.
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Mmm, fat.
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Well I sliced the fatty and took it over in a foil pan and by the time I got in line to eat it was all gone. But several people gushed over how good it was so I guess I’ll do one again sometime and make sure I eat some before it disappears. I did get a few of the jalapeños and the ribs the host made were great. (https://i.ibb.co/f1bQ3HL/4-B09-DA70-EF4-A-4-D90-B5-EE-705-EA15087-E6.jpg) (https://ibb.co/Vjd3FT5)
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A fine way to treat the new kid on the block.
Better make 2 next time.
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Yeah it wasn’t as tedious to make as I was expecting so might as well do two if I’m gonna get one of the cookers going. One thing I switched was using shredded mild cheddar rather than slices of pepper Jack. Much to my surprise the shredded cheddar did not really melt at all even cooked to 165 internal temp. After I sliced it and noticed this I put some more bbq sauce on it and put it in the oven at 300 for a bit and it STILL didn’t melt the way I wanted. So learn from my mistake and use slices or at least a good melting cheese if you go shredded.
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Yeah it wasn’t as tedious to make as I was expecting so might as well do two if I’m gonna get one of the cookers going. One thing I switched was using shredded mild cheddar rather than slices of pepper Jack. Much to my surprise the shredded cheddar did not really melt at all even cooked to 165 internal temp. After I sliced it and noticed this I put some more bbq sauce on it and put it in the oven at 300 for a bit and it STILL didn’t melt the way I wanted. So learn from my mistake and use slices or at least a good melting cheese if you go shredded.
Did you use packaged shredded ?
Shredded block melts better than packaged shredded. I think it has something to do with anti-caking ? ingredients in packaged shredded.
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Yeah it was packaged shredded from Aldi which is my usual shredded cheddar...I don’t have the patience to grate a lb of cheese. One of my kids loves to grate cheese but even she would probably help for like 3 mins then run off to do something else leaving me to do the bulk of it myself regardless. 🤣
I haven’t had trouble melting it in other applications but clearly 165* wasn’t enough. Yes I believe you’re right it probably has to do with the cellulose or whatever coating is on it.
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Some things at Aldi's suck. I bought some season select onion rings. The batter was too thick and way too salty. . Also tried the Bremer pot pies. Nothing about them was appetizing. Worth about what I paid.
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I’ve had great luck with commodity items: Canned goods, cheese, butter, eggs, milk, most produce, chicken, hot dogs, pork sausage, bread, bagels, even their certified Angus beef and frozen hamburger patties. I even like their house brand salsa and normally don’t like many canned salsas. They get some great seasonal items from around the world, as well.
On the other hand some of the processed/heat and eat stuff is really hit or miss.
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Among the olds, it might be hard for Aldi to overcome the reputation it earned for itself in the 20th century.
It's nothing like that anymore.
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Among the olds, it might be hard for Aldi to overcome the reputation it earned for itself in the 20th century.
It's nothing like that anymore.
Lots of seasoned people shop Aldi's where I go. Most things are good.
Another bad one. The Simply Nature Chicken Noodle Soup. Good broth and noodles. OK carrots and celery. Inedible large chunks of cardboard like something posing ad chicken. Bad batch?
Good ones: their specially selected tjai jasmine and basmati rice. Good quality and low price.
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We have olds too. I'm specifically referring to those who tried Aldi in the 80s.
I have a 5 lb Aldi jasmine rice in the basement pantry. I found it in a dumpster. My 25 lb bag of basmati rice is not an Aldi brand. And it wasn't in a dumpster. It was merely near a dumpster.
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For a German company their ham is inexplicably awful. They have these wonderful authentic German sausages, yet but their house brand Black Forest ham is gross. 🤷🏻♂️ They have some premium and uncured options now, but I haven’t tried them because they cost almost as much as the local mom and pop butcher shop/deli.
Their house brand frozen pizzas and flatbreads are pretty good for the price. I haven’t gotten any in a while but I think the basic ones are like 2 something bucks for essentially a Tombstone type pizza that feeds the whole family unless I’m super hungry. I usually add a little seasoning and some extra cheese.
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Who said the Germans make good ham?
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I do
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Harrumph.
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I tried aldi's in the 80's. Would not take credit cards.
The 5 lb bag of jasmine rice at Aldi runs $4.99 to $5.99. Same size bag of Goya Foods jasmine rice at Walmart or Berkot runs $9.99 to $11.99
Aldi's Kirkwood chicken fries are not good. I haven't tried the breaded fish fillets.
I bought some Parkview jumbo uncured angus beef hot dogs. As good as or better than oscar mayer's version. I prefer Nathan's.
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I basically didn't shop there until they reversed their credit card policy.
I wonder whether Hong, from Far East Grocery, is still holding on to that arcane mindset.
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As good as or better than oscar mayer's version.
Oscar Mayer?
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chicken fries are not good.
Spot on.
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Meijer now has a house brand quarter pound beef hot dog.
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Oscar Mayer?
They make a jumbo, uncured Black Angus beef dog that is is not too bad. My take is all their beef hot dogs are a little too oily and salty.
The Parkview beef hot dogs are a bit too spicy --kind of reminds me of Bests Kosher.
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Meijer now has a house brand quarter pound beef hot dog.
Is it.kosher?
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What do you think?
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What do you think?
No
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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.
(https://i.ibb.co/TbH2GRK/C9048-FDB-0317-4-E82-8310-01596-ECF4590.jpg) (https://ibb.co/QC6QVn8)
(https://i.ibb.co/HXfvQVM/979-C473-E-D425-408-D-9190-F0336-F099-FE4.jpg) (https://ibb.co/jHPKFTx)
(https://i.ibb.co/T1FQ0FY/AECAA33-D-3-ECD-4599-8366-9-BCFF5-DAD4-FF.jpg) (https://ibb.co/YXq5dqP)
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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.
(https://i.ibb.co/LZd8nrT/20210603-183632-3.jpg) (https://ibb.co/71tX2Q3)
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.
(https://i.ibb.co/Jrq9cKT/20210604-182534-2.jpg) (https://ibb.co/5skP163)
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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.
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They were yesterday. Not so much so today. Pork just doesn't reheat well.
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Completely agree it gets dried out and has a weird gamy taste to it
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Very proud, Custard.
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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.
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It turned out as well as I could have hoped.
(https://i.ibb.co/26zMxXJ/E8-E8-DB4-B-5087-4552-8-BF2-613199-B38237.jpg) (https://ibb.co/hMGdbp0)
(https://i.ibb.co/h1Cy080/B1027-B2-D-D0-CE-4437-92-A7-B6065-EA156-A4.jpg) (https://ibb.co/prnxqXq)
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The fat is chartreuse.
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Looks good.
I read about people using a vortex in their kettles. I just use fire bricks. What are you using ?
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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.
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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.
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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 🤷🏻♂️
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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.
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Did an 11 lb packer brisket “hot and fast” yesterday for a get together. Did it pure Texas style with salt and pepper using post oak in the stick burner at around 300. Took around 6 hours total. I separated the flat and the point, cubed the point up and reseasoned and resmoked them until they got a nice bark on them. No one complained.
(https://i.ibb.co/JRLp0ph/B97-A909-D-FFD5-4172-A8-C0-6-BCC7840115-E.jpg) (https://ibb.co/FbvYNYP)
(https://i.ibb.co/nrwVm0L/E5-E4-CF59-4-FE7-48-D8-B624-FBF10567-A256.jpg) (https://ibb.co/4WFDtfV)
(https://i.ibb.co/xFZRrSy/8-BE79212-D495-4-D64-96-F5-9-BE2123582-AB.jpg) (https://ibb.co/9ZPCd9J)
(https://i.ibb.co/7jgBGZ8/89-DC12-E1-2702-4693-BA50-D246-D1-C6-C3-EB.jpg) (https://ibb.co/hLXrK4h)
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Go figger.
I watched a short video this morning of Harry Soo doing a Texas style post oak brisket.
https://youtu.be/elcqORHL5rU
Nice looking bark and smoke ring you have there.
He also mentioned woods from https://sharpegourmet.com/
Prime strip steaks here yesterday.
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Haha what are the odds?
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Well, I give my first attempt at a smoked fatty (ground beef, Italian sausage, provolone, mozzarella, green pepper and white onions, wrapped in bacon and smoked using hickory). I made 3, since I had to use up all the meat I bought. It came out "ok" was the Passivewife's take. I should have seasoned the meat more, but was leery of over salting. One was "open faced" as I put in too much meat and veggies. The other 2 I was able to close, but didn't trust the seams, so I grilled all 3 on foil. 2 hours at 250 and then cranked up the heat to get the bacon cooked to close to 400 for another hour almost. Maybe I'll actually watch a recipe how to video next time. I'll figure out how to post pictures I took.
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Awesome!
Once I got into doing stuff like this, one of the things it took me the longest to figure out is how to salt/season.
When you get into bigger cuts of meat like pork loin, tri tip, brisket, picanha, pork shoulder, a fatty, etc you have to salt it to the point you think it might be over salted, then salt it just a little more.
It gets even more complicated when you start using commercial or homemade rubs because some have way more salt than others.
The seasoning/smoke/temp matrix learning curve is a big part of the fun for me…it’s also probably one of the biggest reasons people give up after a couple tries.
Many people recommend getting good at pork shoulder and then moving on from there. It’s cheap, easy, versatile, and forgiving. Like girls that go to ISU.
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" I made 3 "
Lol.
Congrats.
Yep, salt can be a challenge. Figure the Italian sausage, the bacon and the cheeses all have salt; so how much more to add is a guess. Better to be passive than aggressive..
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My mom made something similar. Called it meatloaf.
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That's the vibe I get, too.
We all have our hobbies.
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A man after my own heart right there. I think the key is letting the seasoning soak into the meat before cooking. Hope you get some well deserved action tonight!
My kids are young enough they still think I’m cool so I got them a Weber Smoky Joe mini kettle to match my normal sized one. It’s kinda fun to piddle around with when we don’t need a lot of food.
Doing some wings
(https://i.ibb.co/xJqd5Cw/BD686339-3-E3-D-40-D5-92-A3-E281-D39-D658-F.jpg) (https://ibb.co/KFxSy0B)
(https://i.ibb.co/K5X0LpY/981-AB60-D-033-F-4-DE8-A6-F7-974-BE6-DE8357.jpg) (https://ibb.co/3T7rM9w)
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" I made 3 "
Lol.
Congrats.
Yep, salt can be a challenge. Figure the Italian sausage, the bacon and the cheeses all have salt; so how much more to add is a guess. Better to be passive than aggressive..
Added some Montreal steak seasoning today when I reheated it. It helped.
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My mom made something similar. Called it meatloaf.
Understandable why you would think that, but meatloaf is awful. It actually tasted more like pizza.
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I finally got a package of the ribeye caps at Costco. Holy fuck was this good. Extremely rich. I did a light salt and pepper then used a light dusting of Kosmo’s Texas Beef and Cow Cover over the top. Made it after I made the chicken for the kids 🤣
(https://i.ibb.co/Dpm2VBP/50251-C27-40-E2-4-FD8-A790-4-E190-F0950-E2.jpg) (https://ibb.co/m8dWDnr)
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I finally got a package of the ribeye caps at Costco. Holy fuck was this good. Extremely rich. I did a light salt and pepper then used a light dusting of Kosmo’s Texas Beef and Cow Cover over the top. Made it after I made the chicken for the kids 🤣
(https://i.ibb.co/Dpm2VBP/50251-C27-40-E2-4-FD8-A790-4-E190-F0950-E2.jpg) (https://ibb.co/m8dWDnr)
Atta boy, I told you that shit was the best!
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Looks good. How long did it take and what temp did you cook that thing to ?
I tried a cap once, and it was so thick that rendering the fat and not overcooking the meat was a challenge.
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Ok, bbq gurus. I made some boneless pork loin chops tonight. Over charcoal of course because I don’t cook over gas because I’m not a fuckin pussy.
Well, anyway. I seasoned these with Famous Dave’s rib rub. Let them sit at room temp for an hour or so and threw them on my medium heat charcoal grill.
After 25 minutes, I pulled them off, and I’m telling you, they were the best chops I have ever made. These mother fuckers were so god damn tender. My wife almost started sucking my cock under the table, but then she remembered that we’ve been married for 25 years. Lol.
So anyway, I guess I’m saying that I made perfect pork chops tonight totally by accident. It probably will never happen again.
Try a bone-in chop next time.
Maybe that'll get the job done for ya.
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Looks good. How long did it take and what temp did you cook that thing to ?
I tried a cap once, and it was so thick that rendering the fat and not overcooking the meat was a challenge.
I reverse seared it with a handful of hickory chips at the beginning. When it hit 125 internal temp I took it off and let it sit while I left the lid off to allow the coals to get really hot for the sear. That’s my go-to method for anything that’s much over an inch thick.
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Try a bone-in chop next time.
Maybe that'll get the job done for ya.
🤣
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I reverse seared it with a handful of hickory chips at the beginning. When it hit 125 internal temp I took it off and let it sit while I left the lid off to allow the coals to get really hot for the sear. That’s my go-to method for anything that’s much over an inch thick.
Got it. TY.
Did you start with direct, or indirect, cooking ?
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I always start indirect and finish with the sear. I’m essentially smoking it until it gets up close to my target internal temp at which point I take it off and let it cool a little while the coals get as hot as I can get them.
Then I sear it about 45 seconds, rotate 90 degrees, go another 45 seconds, flip and repeat. Once it looks the way I want I take it off and let it rest 5 minutes under tented foil or in the microwave then dive in.
This can vary course depending on how hot your coals are and how close they are to the grate.
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I assumed you cooked indirect, then seared. I haven't tried taking the lid off to get to a heat to sear, but I will.
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Other things I thought of: it doesn’t take much smoke on a steak. Literally like 6-10 little chips right before you put the steak on. Sometimes I do wood chips, most of the time I don’t because it changes the entire steak flavor profile more than you’d expect.
I also go for a complete sear of the entire surface versus just grill marks. I found that taking the lid off the kettle will let way more air in than the vents and get them fired all the way back up again, which allows for a quick full surface sear.
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Weber Smoky Joe mini kettle
I got rid of all my old stuff except a 40 year old Weber kettle that needs rebuilt.
I am thinking that mini kettle would work for us. It is just two old folks grilling steaks, burgers, sausage, fish, chicken ...
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Speaking of oldies with an old Weber kettle. A couple of thick bone-in chops.
(https://i.ibb.co/kGvJGKb/20210616-195102.jpg) (https://ibb.co/vcRhc1y)
(https://i.ibb.co/TL3tJcZ/20210616-195029.jpg) (https://ibb.co/q5QphBz)
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I got rid of all my old stuff except a 40 year old Weber kettle that needs rebuilt.
I am thinking that mini kettle would work for us. It is just two old folks grilling steaks, burgers, sausage, fish, chicken ...
For ~$40 out the door you can’t go wrong. You can easily fit 4 burgers or steaks or chops on it if cooking direct, you only need about 1/2 a chimney of charcoal, and it’s large enough to cook indirect as well.
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Speaking of oldies with an old Weber kettle. A couple of thick bone-in chops.
(https://i.ibb.co/kGvJGKb/20210616-195102.jpg) (https://ibb.co/vcRhc1y)
(https://i.ibb.co/TL3tJcZ/20210616-195029.jpg) (https://ibb.co/q5QphBz)
Those look good. They look either glazed or marinated. How did you season them?
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No glaze. No marinade.
Brined in just water and salt for 1 1/2 hours. Sprinkled with black pepper, onion powder, garlic, smoked paprika and some chili powder. Then on the kettle with lump charcoal to just under 150 degrees.
These were a little over a pound apiece.
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Nice!
Reason I mentioned it was that the surface reminds me of the finished product I get when I marinate pork or chicken before I cook it. Since you apparently wet brined it that would explain why it looks the way it does.
I think it has something to do with it having a lot more surface moisture than if you just pulled it out of the package, seasoned it and threw it on the grill.
If you’re looking for a maximum juiciness you can pull chops at about 140 internal temp, let them rest 5 minutes and they’ll just hit 145 which is the updated USDA guideline for pork chops.
This method is worth exactly what you paid for it but might be worth a try:
Pat the chops (or steaks) dry out of the package.
Season fairly liberally with a 50/50 mix of kosher salt and black pepper (go lighter on the pepper if that seems excessive) On pork a sprinkle of brown sugar is a nice touch.
Put them in the fridge for a day or two or three uncovered. The meat will totally absorb the salt and the surface will be dried out by the low humidity of the fridge. This concentrates the flavor and is kind of like a quick dry aging process.
Go ahead and grill the same way you always do.
Seems crazy but it will make for an entirely different eating experience with the exact same cut of meat.
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Nice!
Reason I mentioned it was that the surface reminds me of the finished product I get when I marinate pork or chicken before I cook it. Since you apparently wet brined it that would explain why it looks the way it does.
I think it has something to do with it having a lot more surface moisture than if you just pulled it out of the package, seasoned it and threw it on the grill.
If you’re looking for a maximum juiciness you can pull chops at about 140 internal temp, let them rest 5 minutes and they’ll just hit 145 which is the updated USDA guideline for pork chops.
This method is worth exactly what you paid for it but might be worth a try:
Pat the chops (or steaks) dry out of the package.
Season fairly liberally with a 50/50 mix of kosher salt and black pepper (go lighter on the pepper if that seems excessive) On pork a sprinkle of brown sugar is a nice touch.
Put them in the fridge for a day or two or three uncovered. The meat will totally absorb the salt and the surface will be dried out by the low humidity of the fridge. This concentrates the flavor and is kind of like a quick dry aging process.
Go ahead and grill the same way you always do.
Seems crazy but it will make for an entirely different eating experience with the exact same cut of meat.
TY.
I usually try to pull pork at 145. I was tardy, but they were juicy.
I have done the dry brining in the past, but a wet brine seems to help keep the pork moist. If I've got the time, I might wet brine a pork roast and then dry brine it. No salt in the dry brine tho.
These chops were in the display case yesterday morning, and shouting 'pick me'.
I've got a small store bought corned beef flat sitting in the frig with some pastrami seasoning. It's going on the wsm to 195. We'll see what happens.
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I got rid of all my old stuff except a 40 year old Weber kettle that needs rebuilt.
I am thinking that mini kettle would work for us. It is just two old folks grilling steaks, burgers, sausage, fish, chicken ...
Depending on the repairs needed, and vents are usually the 1st to go, there are replacement parts available.
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One of the best things about this little Smoky Joe kettle is that it hardly uses any fuel.
I put a half chimney in it to do the skirt steaks the other day. Closed the dampers after the cook and smothered the coals. Came back to use it tonight and probably 60-70% of the coals were still usable. So I put them back in the chimney, added a handful of new briquettes, and away we went.
This is using the competition label Kingsford which I bought because it was cheap at Costco and I didn’t like using lump in my kettles. Was looking for B&B briquettes and no one around her had them in stock but these seem to be very good. YMMV with other brands.
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I had some pretty bad skirt steak yesterday. Too salty.
The night before, it was bad prime rib. Too chewy.
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Late night burgers on the Smoky Joe because we just got home from a goddamned theme park place and didn’t realize there wasn’t a single place to eat that was still open on a holiday Sunday between there and home.
This was my seventh Father’s Day. No one has ever asked me what dear old Dad wanted to do for Father’s Day.
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I had some pretty bad skirt steak yesterday. Too salty.
The night before, it was bad prime rib. Too chewy.
And you wonder why I geek out over this stuff. There are people out there fucking up wonderful meats left and right. It’s wasteful, bad for the environment, and an insult to the animal itself. Not on my watch.
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Late night burgers on the Smoky Joe because we just got home from a goddamn theme park place and didn’t realize there wasn’t a single place to eat that was still open on a holiday Sunday between there and home.
This was my seventh Father’s Day. No one has ever asked me what dear old Dad wanted to do for Father’s Day.
haha classic
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haha classic
Yeah I mean if I had been asked, standing in line in the sweltering sun for an hour to go on each ride punctuated by $40 trips to the snack/drink stands wouldn’t have been super high on my list.
Honestly though it was a hell of a weekend. The kids had a blast today and yesterday I finally got in my first round of golf of the year, spent the afternoon at the pool at the golf course, then had a neighborhood pizza party on the back patio. The kids had some roasted marshmallows…the adults drank their carbs.
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Yeah I mean if I had been asked, standing in line in the sweltering sun for an hour to go on each ride punctuated by $40 trips to the snack/drink stands wouldn’t have been super high on my list.
Honestly though it was a hell of a weekend. The kids had a blast today and yesterday I finally got in my first round of golf of the year, spent the afternoon at the pool at the golf course, then had a neighborhood pizza party on the back patio. The kids had some roasted marshmallows…the adults drank their carbs.
sounds like a nap would have been a nice present for fathers day
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Yes it would have.
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Yeah I mean if I had been asked, standing in line in the sweltering sun for an hour to go on each ride punctuated by $40 trips to the snack/drink stands wouldn’t have been super high on my list.
That doesn't sound fun at all. Glad you were able to finish strong.
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Ya'll got me wanting to up my grilling game. Just ran across this vid. Anything to add?
https://www.youtube.com/watch?v=x2m1xir2Yrw&t=777s
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No one has ever asked me what dear old Dad wanted to do for Father’s Day.
As a father and grandfather who knows lots of fathers, In my exprience, Father's Day plans generally get made for us.
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Ya'll got me wanting to up my grilling game. Just ran across this vid. Anything to add?
https://www.youtube.com/watch?v=x2m1xir2Yrw&t=777s
130 degrees before searing is too high. But that's my preference.
I usually salt an hour or two beforehand.
He forgot the pepper. Lol.
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Ok, so I salt and pep'd one for a few hours and cooked it tonight. It was a fairly thin ribeye and it got to 130 pretty quickly. Seared it on the griddle. Good flavor and kinda tender, but I definitely over-cooked it. I usually let the grille get pretty hot before I throw anything on, and wonder if that's part of the problem.
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Thin steaks can be a challenge. 5 degrees makes a difference, and that difference happens quicker in a thin steak. If you're cooking over high heat,and plan on searing, maybe cook to 115-120 ? Then sear.
You can always throw it back on to cook some more. I like to see juices on the plate as the steak sits and rests. The video had no juices that I saw.
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Thin steaks can be a challenge. 5 degrees makes a difference, and that difference happens quicker in a thin steak. If you're cooking over high heat,and plan on searing, maybe cook to 115-120 ? Then sear.
You can always throw it back on to cook some more. I like to see juices on the plate as the steak sits and rests. The video had no juices that I saw.
Well the high heat thing was a bit of a habit, usually to sear on the front end. So, I'd ask if I should not cook at such a high heat and go the slower route. I have a fairly pedestrian gas grille, with a griddle on one side that I use to sear. So I try to cook indirect, with the high heat on the griddle side, and cook the steak on the opposite side.
I have a nice chuck eye steak that I'll try next time.
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The beauty of grilling is that’s it is all just a correlation of time vs temp. And it’s up to the griller to figure out how to handle that. Any steak less than an inch or so thick should be cooked at high temps over direct heat.
It’s hard to accurately temp thinner cuts of meat even with a really good instant read digital thermometer so you have to either go by time or observation. This is why I seek out thick cuts of meat as they’re so much easier to cook properly and offer more versatility in modes of preparation.
Since you’ve a gas grill, here’s what I’d suggest when you do any other cut of meat less than an inch thick.
Get the grill as hot as you can get it and let it run there for a bit. Throw the meat on and close lid. Count to 45 seconds then rotate it 90 degrees and close lid again. After that flip it and repeat. Take it off and let it rest 5 mins. Get a temp reading or cut into it and see if it’s done to your liking. If it isn’t throw it back on. If it is, eat that shit. Keep track of the time needed to get it perfect and use that as a guidepost going forward.
That’s the simple reality of thinner cuts. Hot and fast and keep a close eye on them.
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It’s hard to accurately temp thinner cuts of meat even with a really good instant read digital thermometer so you have to either go by time or observation. This is why I seek out thick cuts of meat as they’re so much easier to cook properly and offer more versatility in modes of preparation.
That’s the simple reality of thinner cuts. Hot and fast and keep a close eye on them.
Good to know, thanks.
Usually I marinade with a liquid, Dale's Seasoning is a go-to but it really puts a lot of flavor in the steak. Probably too much. Cook up portabellas in that, too, with butter.
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One more .....
Chuck eye are not common. There are 2 per cow and from what I've read, the butcher takes them or they disappear fast. Chuck eye and chuck steak are 2 difft cuts.
Chuck eye can have good beef flavor. I would defer to Custard, but maybe skip the marinade ?
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One more .....
Chuck eye are not common. There are 2 per cow and from what I've read, the butcher takes them or they disappear fast. Chuck eye and chuck steak are 2 difft cuts.
Chuck eye can have good beef flavor. I would defer to Custard, but maybe skip the marinade ?
Yes, chuck eye is hard to find. Very few cuts of this. If I see it at the store, I grab it. It's like a bigger cut of ribeye, IMO. Marble-y.
I'm going to start doing the salt/pepper thing on these bigger cuts and see how I like that. And skip the marinade. Thanks
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My small town grocer always had chuck eye and they were great. Haven’t seen one since we moved.
If I recall correctly, Dale’s is basically soy sauce with garlic and maybe a couple other spices in it. I tried a bottle of it once a long time ago and yes it’s pretty potent.
I did a ribeye cap last night. I seasoned it with SPOG then put some fresh Rosemary, minced garlic, and 2 tablespoons of butter in the vacuum bag with it. Cooked sous vide at 135 for 2 hours. Took it out and of the bag and dried it off and let it sit for a bit while I got the Smoky Joe to searing temp. It was extraordinary but super rich. I can only eat about 6-8 oz of them but have no trouble demolishing a 16 oz ribeye or strip.
(https://i.ibb.co/qMJpxwt/23-BCDDB8-2-C8-A-4-FDE-BD2-C-98-DDC8-DA7709.jpg) (https://ibb.co/vxXkD87)
(https://i.ibb.co/R4jhvmZ/F2-DB35-B3-80-C4-47-A8-83-FE-CEDFD890-C8-EB.jpg) (https://ibb.co/rfdb7ST)
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Do you grind your own pepper?
Back in the day, serious cooks had two pepper grinders; one for black pepper, one for white pepper. White was for when black flecks were not wanted, or to tone down the spiciness.
Now, there are at least 9 spices either sold as peppercorns or in peppercorn blends. Not to mention chili peppers; a whole 'nother topic.
The most common blend apparently consists of green, black, white, and red peppercorns. FWIG, all 4 start out as berries of the same black pepper plant (piper nigrum). Green peppercorns are the unripe berries. Black peppercorns are picked green, but fermented before drying. White pepper is made by soaking black pepper to remove the outer pulp. Red peppercorns are the dried, ripe berries. Each has a distinct flavor and spiciness.
Some peppercorn blends add coriander. It sort of looks like white pepper, but is the seed of the cilantro plant.
I have also seen Jamaican allspice sold as Jamaican peppercorns or added to blends. Whole allspice resembles black peppercorns, but tastes like a mix of cloves, cinnamon, and nutmeg.
If I want coriander or allspice, I can add them.
Pink peppercorns and Brazilian peppercorns are unrelated spices that are somewhat similar. Sold separately or might show up in cheaper blends? I would try to avoid them.
Then there is szechuan peppercorn , an unrelated, but possibly interesting spice. I have no experience.
I recently bought a third pepper grinder for a blend of green, black, white, and red. Got the peppercorns via Amazon after reading reviews. Satisfied. Sucker?
https://www.amazon.com/dp/B078RPV625/ref=cm_sw_r_cp_awdb_imm_FQN6S2K2HZ71T7MV90QZ
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I did not know this. My local grocer seems to always have chuck eye. Maybe I'll start using it too. It's cheap, right?
Or maybe I'm thinking round eye? God damnit. I know round eye is garbage.
Poor man's ribeye it's been called. It's basically an extension of the ribeye going forward. There's only a couple decent cuts of it, then you get into the chuck which is tougher meat.
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Some peppercorn blends add coriander. It sort of looks like white pepper, but is the seed of the cilantro plant.
Strange but true, coriander seeds, when planted, produce.. "The coriander plant". When you harvest the leaves, in North America we call them Cilantro.
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Strange but true, coriander seeds, when planted, produce.. "The coriander plant". When you harvest the leaves, in North America we call them Cilantro.
Ha ha. Very witty.
It is easy to grow from seed and volunteers like dill. The coriander seeds / dried berries don't really taste much like cilantro leaves. Some think the cilantro leaf / herb tastes soapy. The coriander seeds are described as more savory.
Fennel is easy to grow from seed too. Never had any luck with cumin or caraway.
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Ha ha. Very witty.
It is easy to grow from seed and volunteers like dill. The coriander seeds / dried berries don't really taste much like cilantro leaves. Some think the cilantro leaf / herb tastes soapy. The coriander seeds are described as more savory.
Fennel is easy to grow from seed too. Never had any luck with cumin or caraway.
growing herbs is easy and saves money faster than dumpster diving. When you need one sprig of cilantro and snip it from a plant, instead of paying 3-4 bucks for a bunch from the store that will just turn into a science experiment in the fridge.
I grow cilantro , parsley and dill year round, basil outside in summer and indoors in winter, and we have perrenial oregano, thyme, sage, rosemary, lavender. Arugula can be used like an herb and grows year round, better in winter, it's like a weed.
We have fennel just growing in the ditch on the lane, so I don't really need to bother. What Rob is to foraging dumpsters I am to foraging produce (pretty easy to pick gallons upon gallons of blackberries here). Staying away from wild shrooms though
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growing herbs is easy and saves money faster than dumpster diving. When you need one sprig of cilantro and snip it from a plant, instead of paying 3-4 bucks for a bunch from the store that will just turn into a science experiment in the fridge.
I grow cilantro , parsley and dill year round, basil outside in summer and indoors in winter, and we have perrenial oregano, thyme, sage, rosemary, lavender. Arugula can be used like an herb and grows year round, better in winter, it's like a weed.
We have fennel just growing in the ditch on the lane, so I don't really need to bother. What Rob is to foraging dumpsters I am to foraging produce (pretty easy to pick gallons upon gallons of blackberries here). Staying away from wild shrooms though
$3-4 for cilantro? WTF? Try 2-3 bunches for anywhere from $0.99 to $1.50 tops over by Tony's or maybe even at The Jewels.
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Packages of California grown cilantro usually sell for $.99 in the Midwest.
I only planted tomatoes, chiles, and cilantro this spring. Already used some cilantro for skirt steak tacos the other night. I also tried some in a cocktail recipe that was shared with me…it was ok.
Borderline ruined some seafood with the McCormick “peppercorn medley” grinder because I didn’t realize it had coriander in it.
Szechuan is amazing
Freshly ground pepper is my go-to but I do keep a fresh-ish canister of coarse ground black pepper around for recipes or rubs for which I need to measure. The coarse grind seems to retain much more pungency than the finely ground stuff.
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$3-4 for cilantro? WTF? Try 2-3 bunches for anywhere from $0.99 to $1.50 tops over by Tony's or maybe even at The Jewels.
I wouldn't know because I grow my own year round. Aside from simplicity and just picking what I need, freshly picked cilantro tastes a hell of a lot better.
How much is basil? Jars of dried oregano?
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I wouldn't know because I grow my own year round. Aside from simplicity and just picking what I need, freshly picked cilantro tastes a hell of a lot better.
How much is basil? Jars of dried oregano?
Can't grow annual herbs year round here.
This would have been a rough spring for basil.
Perennials winter kill periodically and biennials might not come back. Parsley lasts until the first hard freeze. Yes, measures can be taken.
The thyme I grew was great. Lasted a few years. Sage was good too. Died off the year we had a brutal cold spell. No luck at all with rosemary.
The oregano I can grow here is not the same as the Greek stuff. Climate. There is also Mexican oregano, a different plant which needs different conditions.
Between illnesses, loss of most of my southern exposure to shade, and pests, I threw in the towel a few years ago.
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No luck at all with rosemary.
Today I learned. Out here even if you don't have a Rosemary bush you can probably just go for a walk and get some because it's used as a hedge by a lot of people
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Today I learned. Out here even if you don't have a Rosemary bush you can probably just go for a walk and get some because it's used as a hedge by a lot of people
Rosemary's got a nice bush.
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So having cooked with the Webers now for a while I have observed that the airflow settings are very very conservative. These are 100% set up for people who don’t want to have to watch them super close to make quality back yard bbq. They won’t flare up and they won’t get super hot with the lid on even with the vents wide open which makes them very forgiving and is probably why they’re so popular.
These basically replace my BGE which costs ~5x what the Master Touch kettle and the Smokey Joe cost combined. The one thing I really miss is being able to open the air vents at the end of a cook and spike the temp to crisp something up without putting it right over the coals. The only way to do this with the kettle airflow limitations is to take the lid off and let the coals get all the air they need to get to full heat and then go back to indirect cooking or sear directly over the coals.
Definitely not a deal breaker just part of the fun of learning to cook on something new.
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You like grilling at much as spark hates Trump !
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Rosemary's got a nice bush.
Where my Rosemary goes.
https://www.youtube.com/watch?v=OqcDG_xLWPY
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Whats the problem ?
Tomatoes caprese, sweet corn and summer.
(https://i.ibb.co/5cDsv42/20210623-143349.jpg) (https://ibb.co/j4K3GfH)
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Huh. Looks just like basil.
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I’ve never grown tomatoes caprese before but they do look a lot like basil.
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Huh. Didn't know you guys were so close.
He brings the custard
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Whats the problem ?
Tomatoes caprese, sweet corn and summer.
(https://i.ibb.co/5cDsv42/20210623-143349.jpg) (https://ibb.co/j4K3GfH)
I would have planted mine outside early after the warm weather and the late cold snap might have killed it.
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He brings the custard
Megan and the girls love my user name
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Found a chuck eye steak and made it with some grilled asparagus wrapped in bacon. It didn’t suck.
(https://i.ibb.co/jG63rMz/B4-E522-DF-F574-4-E24-8-EE5-3-E56-D2-B64069.jpg) (https://ibb.co/pZ04LzQ)
(https://i.ibb.co/ykKvZbC/A1-DFEFE2-7-F2-B-48-C2-8-CA3-A6-E43-D8-C4-BBF.jpg) (https://ibb.co/C94CYTy)
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For lunch, I fried some ground chuck in a sauce pan. It was in the fridge for about 10 days, with a dusting of sea salt and ground peppercorns.
Some Uncle Ben's, just a few months out-of-date (dumpster find), on the side. I boiled that with Knorr's Chinese chicken flavored broth mix (a fancy name for bouillon, says I) which, like all my Chinese bouillon and broths, was also found in a dumpster. Broccoli crowns inserted in the rice after removing it from the heat, to steam them while maintaining crisp texture.
Finally, a mixture of Aldi brand seasoned fries and tater tots, baked for 20 minutes in a Euro-style electric toaster oven (dumpster) with Heinz ketchup. (All my ketchups come from dumpsters. Cabella is the best, IMAO.)
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https://www.smithsonianmag.com/innovation/science-behind-grilling-perfect-steak-180978054/
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I think I might go for a full 24 hours without pooing.
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For lunch, I fried some ground chuck in a sauce pan. It was in the fridge for about 10 days, with a dusting of sea salt and ground peppercorns.
Some Uncle Ben's, just a few months out-of-date (dumpster find), on the side. I boiled that with Knorr's Chinese chicken flavored broth mix (a fancy name for bouillon, says I) which, like all my Chinese bouillon and broths, was also found in a dumpster. Broccoli crowns inserted in the rice after removing it from the heat, to steam them while maintaining crisp texture.
Finally, a mixture of Aldi brand seasoned fries and tater tots, baked for 20 minutes in a Euro-style electric toaster oven (dumpster) with Heinz ketchup. (All my ketchups come from dumpsters. Cabella is the best, IMAO.)
Nicely done.
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I think I might go for a full 24 hours without pooing.
Well your butthole was recently cleaned out, so...
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I wasn't even really that hungry. It was weird.
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Cabella ketchup is so rare google doesn’t even know about it.
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I think I found an image last time I remembered the name. I wonder what the name is.
It might be Cabela's, but it wasn't in their online store. And yet, judging by the dude who went to Menard's for a single jar of mayonnaise, I regard the possibility as distinct.
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Please let us know when you find it. Obscure ketchup sounds like something I could get into.
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Ketchup is gross
Agree
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(https://i.pinimg.com/originals/e2/c6/11/e2c611e44df046d54d8e25b0dca78234.jpg)
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I really only like ketchup for fried potatoes. I’ve been reconsidering even that small amount after a coworker told me how much nasty shit goes into ketchup.
And you think today’s ketchup is gross read the history of it sometime. I looked into it after the coworker thing.
Rob’s cartoon is spot on.
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Yeah. I considered linking a passage from the Wikipedia page.
I don't think I'd like mushroom flavored catsup.
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For lunch, I opened a pull-top can of Chef Boyardee beef ravioli (yes, dumpster).
I poured its contents into a handled bowl, and put it in the microwave for 90 seconds. About halfway through, I removed the bowl, stirred, and put a saucer on top to catch any exploding bits.
Then I replaced the bowl to finish cooking. When it was done, I stirred it again.
I ate it with the same spoon I used for stirring.
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I really only like ketchup for fried potatoes. I’ve been reconsidering even that small amount after a coworker told me how much nasty shit goes into ketchup.
And you think today’s ketchup is gross read the history of it sometime. I looked into it after the coworker thing.
Rob’s cartoon is spot on.
Bbq sauce is vastly improved ketchup
Why even bother with the shit version
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I’m a purist. Once you put salt in the meat and mix it up it becomes sausage. Salt makes the proteins congeal and changes the texture of the meat. Now that doesn’t mean it isn’t good—it just means it’s now a sausage burger. Or meatloaf burger. And I’m going to try them tomorrow night.
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For lunch, I opened a pull-top can of Chef Boyardee beef ravioli (yes, dumpster).
I poured its contents into a handled bowl, and put it in the microwave for 90 seconds. About halfway through, I removed the bowl, stirred, and put a saucer on top to catch any exploding bits.
Then I replaced the bowl to finish cooking. When it was done, I stirred it again.
I ate it with the same spoon I used for stirring.
Baller.
I’m a sucker for spaghetti-o’s with meatballs.
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What do you think of the Aldi version?
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What do you think of the Aldi version?
If I recall correctly their version is mushy and the flavor profile not as good. I know I tried them but never got them again.
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I sauteed some finely chopped onions and minced garlic with freshly ground peppercorns, coriander seed, and cumin seed in olive oil. Stirred in a can of diced maters. Seasoned with freshly ground Himalayan salt and Mexican oregano. Added a can of drained and rinsed black beans. Simmered a while. Served for lunch over Thai jasmine rice.
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Heather thought it was sweet. She doesn't like sweet.
Indeed, the ingredients listed seven grams of sugar.
Americans are now adding sugar to salsa and mother fucking sushi for fuck sake.
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On a recent family Zoom, three of us wondered aloud: What is jasmine rice?
How would you know if you were eating jasmine rice?
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Americans are now adding sugar to salsa and mother fucking sushi for fuck sake.
yeah you should check out how things are cured
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On a recent family Zoom, three of us wondered aloud: What is jasmine rice?
How would you know if you were eating jasmine rice?
I recently met this chick who bar tends named Jasmine
pretty hot but a carpenter's dream
I'd upgrade her if I was up in that shit
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The craft of writing is dead.
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On a recent family Zoom, three of us wondered aloud: What is jasmine rice?
How would you know if you were eating jasmine rice?
It is a fragrant, tender, long grain rice. The aroma is similar to basmati rice. It is preferred in the Philippines, Thailand, Cambodia, Laos, Viet Nam ...
Thai Jasmine Rice printed on the bag is a dead give away. Far East market should have it at a good price. Some Aldi's stores sell it cheap. Goya markets a Thai Jasmine rice.
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Huh. Basmati rice has an aroma. Live and learn, I guess.
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The craft of writing is dead.
Thanks internet
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Thanks internet
What's with the capital "T"?
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Huh. Basmati rice has an aroma. Live and learn, I guess.
Yes.
https://www.thekitchn.com/what-gives-jasmine-and-basmati-rice-their-fragrance-227910
Fragrance is a better word. Jasmine and Basmati are both fragrant long grain rices with light, fluffy textures. Basmati has a much longer grain and is less sticky.
Both are good alone if you want to serve something over rice, such as a curry or lentils.
Neither is the rice for sushi. It would fall apart. Not really good for authentic risotto either.
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I've had a lot of jasmine and basmati rice n my life. I never realized either had a fragrance.
I have a 5 lb. bag of the Aldi jasmine rice. Perhaps I'll sniff it.
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I've had a lot of jasmine and basmati rice n my life. I never realized either had a fragrance.
I have a 5 lb. bag of the Aldi jasmine rice. Perhaps I'll sniff it.
Cook it and the unique fragrance will fill the room. I use a rice cooker. A little less than 2 cups water to 1 cup rice. No salt or oil. Simple and fast. Soaking does not hurt it. Some like less water for a fluffier rice.
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I’ve noticed the aroma of basmati rice before.
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I’ve noticed the aroma of basmati rice before.
Same, but Rob has issues with his sense of smell since his head is stuck up his own ass. Although maybe not anymore since hes been cleaned out.
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I do find a lot of rice cookers. I've never been tempted to adopt them.
Unfortunately, they're not cherished by local social services agencies, either.
Anyway, I gather the difference between rice and*other* rice is an effable smell. Or perhaps it's ineffable.
Cool.
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Scored a couple chuckeyes from Hy-Vee yesterday. $6.99/lb. It IS the poor man's ribeye.
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We get ribeye for about that price, 'round these parts.
Not every day, of course.
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Tempo needs an avatar.
Post your suggestions here.
(https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcSGTFJMfAXZNPoZMvh1_7IP-KaTfENvVkUCTw&usqp=CAU)
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Anyway, I gather the difference between rice and*other* rice is an effable smell. Or perhaps it's ineffable.
Cool.
The different kinds of white rice are as distinct as different cuts of beef. The longer grain rices have less starch content. When cooked, they are fluffier with separate grains. Shorter grain rices have a higher starch content and stickier texture when cooked.
Basmati and Jasmine rice are definitely well known for the unique fragrance. Also for the long grain and fluffy texture. They are not the same though. Basmati is very long grained and on the firmer, dry side. Jasmine is stickier.
The rice of choice for sushi is Calrose Botan. It has a shorter, plumper grain. The stickier texture allows the nigiri or maki to hold together.
For risotto, a very sticky, very short grain rice, with a high starch content, such as Aroborio, is preferred.
There are also sweet, very short grain Asian rices, such as mochi rice, used to make sweet rice cakes.
In my limited experience, parboiled rice and brown rice are other animals, firmer and more like wheat or barley in textuthgre than white rice. The Chinese might actually prefer Minute Rice to Parboiled rice.
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Nichi has reminded me that I'd rather have a bottle in front of me than a frontal lobotomy.
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Nichi has reminded me that I'd rather have a bottle in front of me than a frontal lobotomy.
Dulls the olfactory sense?
"Jasmine rice is a long-grain variety of fragrant rice. Its fragrance, reminiscent of pandan and popcorn, results from the rice plant's natural production of aroma compounds ..."
https://en.m.wikipedia.org/wiki/Jasmine_rice
"... Jasmine rice has a long grain and primarily grows in Southeast Asia, particularly Thailand.
Due to its fluffiness and slightly sticky texture when cooked, it’s considered to have an excellent cooking quality
... Jasmine rice is also known as Thai fragrant rice, given its pleasant popcorn-like smell. This is due to the presence of a molecule called 2-acetyl-1-pyrroline
In comparison, most types of white rice lack a distinct smell."
https://www.healthline.com/nutrition/jasmine-rice-vs-white-rice#nutrition
... This fragrance fades over time, so the fresher the jasmine rice, the more aromatic it will be. This is why “new crop,” or recently harvested, jasmine rice is highly coveted...
https://www.tasteofhome.com/article/how-to-cook-jasmine-rice/
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god damn ray knows his fucking rice
holy shit
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Ray Rice
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Simeon Rice
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Have a rice night.
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I didn't know calrose and botan were varietal names. I thought they were brand names.
Most of the rice I find is calrose botan. Nishiki is also common. (I won't copy and paste the comparison of Nishiki and calrose from the Nishiki Wikipedia page. That seems like Nichi's turf.)
It's generally a mostly full 20 lb. bag. In fact, I got so tired of finding only medium grain white rice, that I asked the dumpster gods to bring me basmati.
That was shortly before I discovered the unopened 25 lb. bag of basmati rice, the barely used 5 lb. bag of basmati rice, the one pound bag of basmati rice, and the unopened 5 lb. bag of Aldi's jasmine rice.
The dumpster gods listen to me, guys.
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(https://www.brainyquote.com/photos_tr/en/m/mitchhedberg/297490/mitchhedberg1-2x.jpg)
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I didn't know calrose and botan were varietal names. I thought they were brand names.
Most of the rice I find is calrose botan. Nishiki is also common. (I won't copy and paste the comparison of Nishiki and calrose from the Nishiki Wikipedia page. That seems like Nichi's turf.)
It's generally a mostly full 20 lb. bag. In fact, I got so tired of finding only medium grain white rice, that I asked the dumpster gods to bring me basmati.
That was shortly before I discovered the unopened 25 lb. bag of basmati rice, the barely used 5 lb. bag of basmati rice, the one pound bag of basmati rice, and the unopened 5 lb. bag of Aldi's jasmine rice.
The dumpster gods listen to me, guys.
I actually quoted three sources on smine rice, and cited a 4th on Basmati and Jasmine. You mention wiki as an attempted deflection, as if it discredits the point. All mentioned the fragrant aroma you never noticed. Every source on Jasmine and Basmati highlights the smell. One noted it is stronger in fresh rice, and fades. Perhaps it was stale dumpster rice, not dulled senses.
Calrose Botan is the most common japonica / sushi rice found at grocery stores. I have bought it at Meier. If I wrote japonica rice, most would have no idea what that is. I recommend Calrose Botan for sushi.
You might find things at Far East not widely available in Redville, such as Three Ladies, Asian Best, or Royal White Elephant Milagrosa. Those would likely be big bags.
I noticed Walmart carries a 25 lb bag for a good price. Super Lucky Elephant brand. Says right on the label, Naturally Scented.
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(https://www.brainyquote.com/photos_tr/en/m/mitchhedberg/297490/mitchhedberg1-2x.jpg)
Someone who has never had good rice.
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Man, you were in a hurry.
Far East is in Dumpsterville. I haven't bought anything there for years, because I find all the Asian foods I need in dumpsters. Except that I could probably use more dumplings.
But I did see Vivia last year, in the rear parking lot. We talked about dumpster diving. She's kind of amazed by the things people throw away.
I don't know if Hong still insists on cash, but that made it challenging to support them. I haven't carried cash with me for decades.
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Someone who has never had good rice.
And won't.
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Is Ginza still down the street? That was once a thriving Asian market. Then Far East opened and before long Ginza was selling flowers.
Ginza got the really good, thin Japanese style won ton and egg roll wrappers. The won tons made great steamed jiaozi / gyoza. Far East was just a lot cheaper.
namo kuanshiyin pusa
https://foursquare.com/v/far-east/4bb3df360cbcef3b2464582a
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I don't think Ginza has been there for 30 years.
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I don't think Ginza has been there for 30 years.
They were there in 2007. The Asian food store hasn't been there for maybe 40 years?
https://m.yelp.com/biz/ginza-and-co-champaign
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(https://www.brainyquote.com/photos_tr/en/m/mitchhedberg/297490/mitchhedberg1-2x.jpg)
I feel as though we’d make great friends.
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(https://scontent-ort2-1.xx.fbcdn.net/v/t1.18169-9/fr/cp0/e15/q65/29541652_256864051522094_3238420646881542649_n.jpg?_nc_cat=103&ccb=1-3&_nc_sid=8024bb&_nc_ohc=W67XN6QAY_cAX8FXCdM&_nc_ht=scontent-ort2-1.xx&tp=14&oh=0b1aae93e1607cf360bf44c9e936f8a7&oe=60DF596C)
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(https://scontent-ort2-1.xx.fbcdn.net/v/t1.18169-9/fr/cp0/e15/q65/29541652_256864051522094_3238420646881542649_n.jpg?_nc_cat=103&ccb=1-3&_nc_sid=8024bb&_nc_ohc=W67XN6QAY_cAX8FXCdM&_nc_ht=scontent-ort2-1.xx&tp=14&oh=0b1aae93e1607cf360bf44c9e936f8a7&oe=60DF596C)
that the one on Clybourn?
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I feel as though we’d make great friends.
You mean we're not? I thought we already were.
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Mitch's escalator bit, another great one.
"Sorry for the convenience".
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Where does Chicken George live?
Chicken George, where do you live?
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Pretty sure in the QC.
Yep, the good side.
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Ha, I was just at Douglas Park in RI a couple weeks ago watching baseball. Holy shit, that neighborhood. Lol
I'm a bit out in the sticks, where I stay most of the time. I don't know that I go to Rock Island much at all. Too old for the bar scene. Rock Island doesn't have much to offer me, nor does Davenport. The new 74 bridge is going to be nice, though.
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FYI Schnucks has CAB chuck eye and Delmonico (the cut between the ribeye proper and the chuck eye)
They aren’t the cheapest but the cuts are pretty nice.
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Overcooked a tri-tip by a bit, but sandwiches with leftovers sliced thin were just fine.
(https://i.ibb.co/wLTCB8T/20210629-175822.jpg) (https://ibb.co/mBmtbdm)
(https://i.ibb.co/fCkCDzG/20210629-183300.jpg) (https://ibb.co/SKtKf47)
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I somehow almost always overcook tri tip too. If 97 sees this I already know what he’s gonna say.
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This one cooked fast. I didnt have a probe in and went to take its temp at what would normally be early.
Makes for good lunch meat tho.
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I somehow almost always overcook tri tip too. If 97 sees this I already know what he’s gonna say.
CUT AGAINST THE FUCKING GRAIN!!!!! REEEEEEEEEEEEEEEE
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😂😂
I was pretty sure that I wouldn't get away with slipping that past.
I did slice the rest cross grain tho.
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This one cooked fast. I didnt have a probe in and went to take its temp at what would normally be early.
Makes for good lunch meat tho.
Idk what it is about them but they’re just tough to get perfect. Part of it imo is that the three tips are over cooked by the time the middle is med rare. I think another part of it is the leanness of the cut. But it’s still one of my favorite things in the whole world to make.
My neighbor and I are actually going to this huge butcher shop/meat retailer either this evening or the morning to get stuff to grill on the 4th and was thinking of getting tri tip because they always have good ones.
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Idk what it is about them but they’re just tough to get perfect. Part of it imo is that the three tips are over cooked by the time the middle is med rare. I think another part of it is the leanness of the cut. But it’s still one of my favorite things in the whole world to make.
My neighbor and I are actually going to this huge butcher shop/meat retailer either this evening or the morning to get stuff to grill on the 4th and was thinking of getting tri tip because they always have good ones.
Make sure you slice cross grain tho, or don't post a picture. 😁
Serve the best part for dinner and save the rest for sandwiches.
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Idk what it is about them but they’re just tough to get perfect. Part of it imo is that the three tips are over cooked by the time the middle is med rare. I think another part of it is the leanness of the cut. But it’s still one of my favorite things in the whole world to make.
My neighbor and I are actually going to this huge butcher shop/meat retailer either this evening or the morning to get stuff to grill on the 4th and was thinking of getting tri tip because they always have good ones.
Sous vide works great for me 135F for 6 hours then finish with blow torch or broiler... ezpz
or if I get a real fatty one, I actually like them smoked internally to a temp of 155F or so
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Idk what it is about them but they’re just tough to get perfect. Part of it imo is that the three tips are over cooked by the time the middle is med rare. I think another part of it is the leanness of the cut. But it’s still one of my favorite things in the whole world to make.
My neighbor and I are actually going to this huge butcher shop/meat retailer either this evening or the morning to get stuff to grill on the 4th and was thinking of getting tri tip because they always have good ones.
Lots of juice with this one. Plated up with au jus.
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Plated up in at with around au jus, you mean.
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Plated up in at with around au jus, you mean.
No, he means "with with jus".
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Pulled pork sandwiches tonite.
(https://i.ibb.co/7z26rKC/20210703-163129.jpg) (https://ibb.co/TTmFPt2)
(https://i.ibb.co/rMDCB7k/20210703-191156.jpg) (https://ibb.co/92QFx8n)
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Drizzle some with juice on that bowl.
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Did a 3.5 lb pork shoulder with Kosmo’s honey chipotle rub Sunday afternoon on the kettle. Just used briquettes and some hickory chips. Should have gotten a full sized one because it didn’t last long.
(https://i.ibb.co/4fvSKBK/04184421-F4-C7-421-F-8795-D6-B8347-E0-F7-B.jpg) (https://ibb.co/9vK4cRc)
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BLT with farm stand tomatoes and plenty of good bacon, with farm stand sweet corn.
(https://i.ibb.co/34T1vsd/20210804-184756.jpg) (https://ibb.co/zQmsF5x)
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Man that looks good. My tomatoes haven’t fared well this season.
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"Plenty?"
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At least.
That's a tomato sandwich.
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The tomatoe looks awesome. Get some mozzarella, basil and olive oil on those bad boys.
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My thoughts on BLTs. If you feel like you have enough bacon on that sandwich, add 2-3 more pieces of bacon.
This was close to 5 slices of good, medium thick local smoked bacon.
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The tomatoe looks awesome. Get some mozzarella, basil and olive oil on those bad boys.
Put just about anything on a plate, that, and sweet corn and I'm good.
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https://youtu.be/Wdqbi66oNuI
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The sign said beef bacon wrapped pork. Looked too good to pass up. I thought it was beef bacon wrapped pork. Nope, it was pork wrapped in bacon, then wrapped in beef.
No tomatoe tonight tho, avocadoe instead. With sweet corn.
(https://i.ibb.co/TMc174K/20210805-185319.jpg) (https://ibb.co/Mknftc8)
(https://i.ibb.co/mcxdpjJ/20210805-190938.jpg) (https://ibb.co/QK5h0g9)
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Nice, Mn.
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What the fuck are you doing putting an e on the end of tomato?
You’re pissing me off now.
You say tomato, I say tomatoe. Let's call the whole thing off.
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Why not sweete corne?
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Ie thinke responsese to PATheye shoulde, movinge forwarde, followe ae certaine forme.
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Picked up some 80/20 yesterday also, along with some mushroom and swiss ground beef mix.
Smoked a meat loaf.
Mom always used oatmeal and a little nutmeg.
Delicious.
(https://i.ibb.co/5xSBnN5/20210806-182911.jpg) (https://ibb.co/vvTZQ7J)
(https://i.ibb.co/Rj3jmN4/20210806-184825.jpg) (https://ibb.co/fDkD59G)
(https://imgbb.com/)
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I remember when Gene Wilder put that thing in Peter Boyle's skull.
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Lol I’d eat it regardless.
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(https://i.ibb.co/pd6w8FW/SAMSUNG-CAMERA-PICTURES.jpg)
(https://i.ibb.co/dQBTY1S/SAMSUNG-CAMERA-PICTURES.jpg)
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Did a lot of cooking this weekend.
(https://i.ibb.co/RbyJnjp/371533-F5-5445-440-C-B00-F-D26-C79-AA2-E1-B.jpg) (https://ibb.co/F3VdvHb)
(https://i.ibb.co/bjtXPXq/7-FC30-A07-8-BA6-4-A2-D-8-A73-4-DB59-CC2936-D.jpg) (https://ibb.co/gbYJ3JH)
(https://i.ibb.co/6P3BhX0/172-E1013-A1-FB-43-EC-A204-BB53994480-D8.jpg) (https://ibb.co/d2dg9m4)
(https://i.ibb.co/7pMhhfm/C538-A888-C9-A4-425-B-AB5-F-A64812-B0-F3-C0.jpg) (https://ibb.co/PWXkkLH)
(https://i.ibb.co/Ld4JHxj/0037-FA60-301-F-40-BE-8190-30-F31-DE37654.jpg) (https://ibb.co/5hqnwrp)
(https://i.ibb.co/3118mNd/E3-EED142-A780-49-D2-BEA4-ECA75433269-B.jpg) (https://ibb.co/qBB4Ysj)
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Looks great.
Was the steak for the stylist ?
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Looks great.
Was the steak for the stylist ?
Lol no sir that was for me.
Also I learned that “stylist” is not the preferred nomenclature. Barber/cosmetologist, please.
I guess I’ll just call her “slash” since saying, “I’m fucking my barber” doesn’t quite feel right. And we all know cosmetologists are loco.
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Is your wife also fucking your barber?
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I feel like we’ve already covered this
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You said you have a wife.
If she's joining in the fucking, I'd like to know more about this Moving to Indiana program.
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This kinda stuff happens all the time in Urbana
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But do they provide incentives? How does a non-tall, slightly plump middle-aged man find a leggy, broad-minded hairdresser to curate his wife's bikini area *and* sleeve his cock?
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I went to the doctor last week for a checkup. I’m 5’11.5” barefoot like I’ve been since I was about 16. Not tall, but tall enough for *most* women. The hairdresser is probably 5’8” but when she wears these boots she’s only a couple inches shorter than I am.
(https://i.ibb.co/GHs3qBD/5-E80-E724-9063-4-B05-A8-A3-E1-D3087-DB4-C7.jpg) (https://ibb.co/Z2H10tr)
I’m not ripped by any means but I’m tan, athletic, charming, well-dressed, and traditionally handsome. I have my hair and it’s not gray yet, although my beard is getting some sparkle on the chin. My teeth are straight and white and I’m in much better shape than I was the time you and I met 7-8 years ago.
People I meet here always think I’m somewhere between 28-32 years old and are shocked at my actual age. Some of it is good genes and some of it is taking care of myself.
But most importantly, have you seen the competition?
(https://i.ibb.co/LYWkmNp/7-DF74149-20-EE-4956-BF99-AB1-D26-AD28-E2.jpg) (https://imgbb.com/)
(https://i.ibb.co/3RHLJw6/33-E95-B65-8-AFF-48-CB-BADF-2-B03-FC0-D0598.jpg) (https://ibb.co/J3PMhN6)
People think young women want sensitive men that want to talk about their feelings and bullshit, but what most of them REALLY want is a confident man who takes charge in the bedroom. Those other guys end up in the perpetual friend zone.
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I agree with most of that.
Maybe it was the lighting that did you & me a disservice. I was in killer shape 7-8 years ago. Fit & trim, running 6k every other day plus lifting.
It's probably not that either of us looked bad next to Sidra.
Anyway, back to your wimminfolk: Let's get a picture of the two of them without so much cotton/spandex in the way.
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Meanwhile, all that I can say is I caught some halibut.
Fresh rosemary butter and cooked on a cedar plank. 375 for about 15 minutes.
(https://i.ibb.co/3f6nktk/Halibut-2.jpg) (https://ibb.co/M8wm9q9)
(https://i.ibb.co/VJTJ4ZH/20210808-185920.jpg) (https://ibb.co/ydqdj1h)
(https://i.ibb.co/6vqQMQg/20210808-190701.jpg) (https://ibb.co/WDRChCg)
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California?
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California?
Obviously not the halibut isn’t masked up.
Nice catch MN!
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I agree with most of that.
Maybe it was the lighting that did you & me a disservice. I was in killer shape 7-8 years ago. Fit & trim, running 6k every other day plus lifting.
It's probably not that either of us looked bad next to Sidra.
Anyway, back to your wimminfolk: Let's get a picture of the two of them without so much cotton/spandex in the way.
I had a thyroid thing that started around 2013 that was resolved a couple years later when I finally got screened.
At the risk of great ridicule I am posting one of the only recent body shots I have of myself. Gotta keep working on the core. Damn beer man.
(https://i.ibb.co/5nQ3P07/617-E78-F9-A865-4-F69-B736-178-FEAD2547-C.jpg) (https://ibb.co/CMjyfcr)
And here is the requested shot with less latex and cotton:
(https://i.ibb.co/WfF9dpx/910900-DC-E8-A9-4-DFB-BE66-BD0-FB8-E2-B66-E.jpg) (https://ibb.co/Yh89KTR)
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We want to look at the two of them together, see? Jobu's dying over here.
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We want to look at the two of them together, see? Jobu's dying over here.
I know. There’s artistic value in the buildup to the climax.
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And here is the requested shot with less latex and cotton:
(https://i.ibb.co/WfF9dpx/910900-DC-E8-A9-4-DFB-BE66-BD0-FB8-E2-B66-E.jpg) (https://ibb.co/Yh89KTR)
What a lovely tin ceiling
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Not a fan of the tattoos and she’s too skinny
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Also, I'd be kinda leery of a girl who wears that much duct tape on her face.
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I thought we agreed that the young ones prefer a good rimming?
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Saratoga steak (ribeye cap)
Served with roasted garlic, fresh sliced tomatoes from the garden and cottage cheese
(https://i.ibb.co/YcVwwQL/C6-B98239-79-CD-464-F-AF7-A-A80-E929-F38-F8.jpg) (https://ibb.co/hBTww9m)
(https://i.ibb.co/nrrH6g1/4-A04-F3-E8-70-F9-4094-ADDA-1-AB1520-D4-DDE.jpg) (https://ibb.co/BLLXcz6)
(https://i.ibb.co/F5byMyZ/F9-E1064-B-0-A0-D-4-C65-AC94-7-F9649959-D6-D.jpg) (https://ibb.co/0Cj6S64)
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I'm not an IPA guy, but since I had some in a variety pack of beer I bought (can't remember the brewer's name) I used them to cook some Costco brats (and onions) before they hit the grill a few weeks ago. It added a unique, for me at least, tartness to the brats and the onions. I'd do it again in the future if I somehow had IPAs lying around that I did not want to drink.
Chump edit- it was a New Belgium variety pack that had $5 off at Jewels ...Calvin and MN, they are closing the North Riverside Jewels. Did not renew their lease. No one is supposed to lose their job as they will be transferred to other local area Jewels near their houses. Now I need to find another Jewels and I hate the ones in River Forest and Oak Park.
Yeah; those Jewels are ratty.
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It never ceases to amaze me how shitty the grocery options in Chicago are
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Do you break out in hives when you get close to populated areas?
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The food deserts in Chicago are well documented. I live in an exurban area outside a small city and have an endless diversified supply of grocery options within 10-12 mins of the house. Doesn’t make sense to me.
To your question, some urban areas are certainly more tolerable than others.
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I don't think anyone is driving to North Lawndale seeking gourmet foods. And I don't think Whole Foods has any plans for North Lawndale.
North Lawndale is Chicago in the same sense that your armpit is you.
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Made boneless chicken thighs and wings and hosted MNF tonight
(https://i.ibb.co/4ghhm67/8029-ACC6-1-B0-D-444-D-B93-D-649-ACE627268.jpg) (https://ibb.co/qFTTytd)
(https://i.ibb.co/qCLQDT8/DB75-F19-F-5039-40-BB-9-AE3-F78-DB2-C9-AEE2.jpg) (https://ibb.co/cwKny49)
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Boneless chicken thighs on the grill, smoker, or even fried up in a pan are great
not sure why everyone eats chicken breasts shit tastes like crap compared to a thigh
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Boneless chicken thighs on the grill, smoker, or even fried up in a pan are great
not sure why everyone eats chicken breasts shit tastes like crap compared to a thigh
100%
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Boneless chicken thighs on the grill, smoker, or even fried up in a pan are great
not sure why everyone eats chicken breasts shit tastes like crap compared to a thigh
I'm betting poster JoeGoebbels would disagree.
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Deboning seems like a lot of time & effort. And then your handles are gone.
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I'm guessing the chickens were better than the game.
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Deboning seems like a lot of time & effort. And then your handles are gone.
I don’t know how they debone them, but boneless chicken thighs make a great sandwich.
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I'm guessing the chickens were better than the game.
Much better. Unfortunately the guys left me no leftovers.
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Left me no overs?
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https://www.newsweek.com/diner-sends-back-steak-tartare-because-its-raw-chefs-reaction-goes-viral-1636481
JudgeWhiner must have been in Albany.
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https://www.newsweek.com/diner-sends-back-steak-tartare-because-its-raw-chefs-reaction-goes-viral-1636481
JudgeWhiner must have been in Albany.
Shit up, bitch.
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Sous vide ribeye at 129 for 3 hours. Used my charcoal chimney to sear it and threw a few hickory chips on it before I put the steak on. Worked beautifully. Pure buttery goodness.
(https://i.ibb.co/4m9xPbv/80-D0-DE24-8-C1-E-4-A44-9431-3-CAB890-C28-AF.jpg) (https://ibb.co/Pm38w2X)
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Well done.
That, and a couple of eggs, for breakfast sure sounds better than a bowl of cereal.
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I did have some left over, and that sounds like a great use for it actually. Or tacos. I’d never used by chimney to sear before but had the idea last night while it was sitting in my mini kettle burning. I thought why don’t I just put the cooking grate on top of the chimney and use that ultra concentrated heat?
It worked pretty great except it’s so hot you gotta keep flipping the steak because if you leave it long enough the bottom will burst into flames as the fat renders. Next time I do this I’ll use less charcoal.
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Sous vide ribeye at 129 for 3 hours. Used my charcoal chimney to sear it and threw a few hickory chips on it before I put the steak on. Worked beautifully. Pure buttery goodness.
(https://i.ibb.co/4m9xPbv/80-D0-DE24-8-C1-E-4-A44-9431-3-CAB890-C28-AF.jpg) (https://ibb.co/Pm38w2X)
damn that looks like the coffee crusted ribeye I make once in a great while
that looks delicious!
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I did have some left over, and that sounds like a great use for it actually. Or tacos. I’d never used by chimney to sear before but had the idea last night while it was sitting in my mini kettle burning. I thought why don’t I just put the cooking grate on top of the chimney and use that ultra concentrated heat?
It worked pretty great except it’s so hot you gotta keep flipping the steak because if you leave it long enough the bottom will burst into flames as the fat renders. Next time I do this I’ll use less charcoal.
Looks to me like you nailed it.
I skipped the cereal. Went with bacon, eggs and grits.
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Any gas grill turkey breast tips? Have the wood chips and the smoke box.
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Any gas grill turkey breast tips? Have the wood chips and the smoke box.
I go to Custard and this website for guidance...
https://www.smokingmeatforums.com/threads/how-i-smoke-turkey-breast.174169/
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I go to Custard and this website for guidance...
https://www.smokingmeatforums.com/threads/how-i-smoke-turkey-breast.174169/
Thanks. Looks like direct medium (325) is the way to go.
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Thanks. Looks like direct medium (325) is the way to go.
You need 325 to get any crisp on the skin.
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Just don’t overcook it. Remember that 4 continuous mins at an internal temp of 145 degrees will kill 99.999999999% of any food borne pathogens. So much better than cooking it to 160-165 or whatever nonsense they recommend.
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I salted and peppered a magnificent ribeye a couple days ago. Have it cooking sous vide at 129 for 3 hours with some ghee, minced garlic and a splash of bourbon in the pouch. Going to sear it on my new Blackstone to finish. Have some cubed up chuck eye marinating for street tacos for tomorrow.
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(https://i.ibb.co/p06kKj1/94-C2-EF75-ECD8-4-AF0-A384-045-E4-CD7-AD69.jpg) (https://ibb.co/YR4VdBN)
(https://i.ibb.co/zSMCxvN/E7-FA901-D-CBE8-4-A58-B74-B-428910-AE52-B4.jpg) (https://ibb.co/HrSR48X)
This was actually almost too rich.
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(https://i.ibb.co/p06kKj1/94-C2-EF75-ECD8-4-AF0-A384-045-E4-CD7-AD69.jpg) (https://ibb.co/YR4VdBN)
(https://i.ibb.co/zSMCxvN/E7-FA901-D-CBE8-4-A58-B74-B-428910-AE52-B4.jpg) (https://ibb.co/HrSR48X)
This was actually almost too rich.
Almost.......
How's the Blackstone ?
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Only used it twice but so far so good. The biggest thing I like is not stinking up the whole house. Excited to do tacos tonight, having my neighbor buddies over for the evening football game.
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Fishin trip halibut with a hatch chile sour cream sauce and delicata squash. And a salad on the side.
(https://i.ibb.co/KX9t3cz/20211107-191507.jpg) (https://ibb.co/370xL5Y)
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Well done sir
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Any gas grill turkey breast tips? Have the wood chips and the smoke box.
If you haven't cooked the turkey yet, air dry it in the frig for several hours, not covered, to dry out the skin to help it crisp up when cooking.
Air drying shrimps for an hour or so helps get better grill marks also. Put em on skewers with the skewers resting on the sides of a pan to let air circulate top and bottom.
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If you haven't cooked the turkey yet, air dry it in the frig for several hours, not covered, to dry out the skin to help it crisp up when cooking.
Air drying shrimps for an hour or so helps get better grill marks also. Put em on skewers with the skewers resting on the sides of a pan to let air circulate top and bottom.
Thanks.
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Weber suggests soaking wood chips in beer before putting in the smoker box. Anyone ever try this?
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Weber suggests soaking wood chips in beer before putting in the smoker box. Anyone ever try this?
I think I would save the beer for a better use.
Me.
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Weber suggests soaking wood chips in beer before putting in the smoker box. Anyone ever try this?
I’m with MN on this one.
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Made some smash burgers with bacon and grilled onions on the Blackstone last night. They were great.
(https://i.postimg.cc/VsnWnv9m/69901-A29-3-F53-481-C-9144-86901490-DC86.jpg) (https://postimg.cc/6T6ZN91m)
(https://i.postimg.cc/K8vP6568/FA27-B5-C0-7752-47-CB-A380-8852-BFB8-BCC9.jpg) (https://postimg.cc/mtJ1M7Zv)
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Made some smash burgers with bacon and grilled onions on the Blackstone last night. They were great.
(https://i.postimg.cc/VsnWnv9m/69901-A29-3-F53-481-C-9144-86901490-DC86.jpg) (https://postimg.cc/6T6ZN91m)
(https://i.postimg.cc/K8vP6568/FA27-B5-C0-7752-47-CB-A380-8852-BFB8-BCC9.jpg) (https://postimg.cc/mtJ1M7Zv)
your smash burgers are way too thick, also that doesn't look like 20%+ fat ground beef
like dis
(https://i.imgur.com/SwlXwQz.png)
sorry not trying to be rude, I am just a bit of a smash burger aficionado lol
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your smash burgers are way too thick, also that doesn't look like 20%+ fat ground beef
like dis
(https://i.imgur.com/SwlXwQz.png)
sorry not trying to be rude, I am just a bit of a smash burger aficionado lol
You’re 100% correct, only thing I had on hand was 85/15 and was craving these.
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The meat market up north has a wild rice burger mix. We finished the last of it a couple of nights ago. It makes a good burger.
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You’re 100% correct, only thing I had on hand was 85/15 and was craving these.
Looks good. How do you make them?
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Looks good. How do you make them?
Start with a couple hundred dollars on a griddle. Lol.
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Start with a couple hundred dollars on a griddle. Lol.
Right! Got a friend with a Blackstone. Now what?
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Right! Got a friend with a Blackstone. Now what?
get some 80/20 ground beef
roll it into balls about 1.5 inches in diameter
heat up the blackstone
place a sheet of parchment paper on top of the ball of meat on the grill and smash it super flat with a plate, or cast iron pan or whatever is large and flat, about 1/4-1/2" thick for best results after smashing remove the parchment paper
let the burger crisp up and SCRAPE it off the blackstone with a big old scraper or wallpaper scraper, flip it and cook again till crispy, right after the flip put DELI American cheese on the burger and let it melt
I like to make doubles, but I think you can take it from here as all you have to do it put it on a bun
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get some 80/20 ground beef
roll it into balls about 1.5 inches in diameter
heat up the blackstone
place a sheet of parchment paper on top of the ball of meat on the grill and smash it super flat with a plate, or cast iron pan or whatever is large and flat, about 1/4-1/2" thick for best results
let the burger crisp up and SCRAPE it off the blackstone with a big old scraper or wallpaper scraper, flip it and cook again till crispy, right after the flip put DELI American cheese on the burger and let it melt
I like to make doubles, but I think you can take it from here as all you have to do it put it on a bun
No salt, pepper, etc.?
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No salt, pepper, etc.?
not needed if your beef is of good quality!
there's plenty of salt on my side of potato chips
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get some 80/20 ground beef
roll it into balls about 1.5 inches in diameter
heat up the blackstone
place a sheet of parchment paper on top of the ball of meat on the grill and smash it super flat with a plate, or cast iron pan or whatever is large and flat, about 1/4-1/2" thick for best results after smashing remove the parchment paper
let the burger crisp up and SCRAPE it off the blackstone with a big old scraper or wallpaper scraper, flip it and cook again till crispy, right after the flip put DELI American cheese on the burger and let it melt
I like to make doubles, but I think you can take it from here as all you have to do it put it on a bun
Awesome. Sounds and looks good.
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not needed if your beef is of good quality!
there's plenty of salt on my side of potato chips
Garlic or onion powder? Chipotle or cayenne?
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It's a free country. No smashburger mandates allowed.
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get some 80/20 ground beef
Evidently Q97 is unfamiliar with the term "ground chuck."
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Evidently Q97 is unfamiliar with the term "ground chuck."
you can make ground beef from many parts of the cow, doesn't have to be the chuck
why don't you stick to your wheelhouse of dumpster dumplings & other mystery meats
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you can make ground beef from many parts of the cow, doesn't have to be the chuck
why don't you stick to your wheelhouse of dumpster dumplings & other mystery meats
A lot of people being told to stick to their lanes today.
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Nm
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The food deserts in Chicago are well documented. I live in an exurban area outside a small city and have an endless diversified supply of grocery options within 10-12 mins of the house. Doesn’t make sense to me.
To your question, some urban areas are certainly more tolerable than others.
Yet another white person who doesn’t understand the concept of red-lining.
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Yet another white person who doesn’t understand the concept of red-lining.
Didn't an Aldi just close in Englewood, or some similar area? They claimed it had been losing money for years. Maybe it was? Maybe it wasn't? I doubt Aldi would close a store if it was making money out of spite. Seems like it would be a good opportunity for a grocery chain to corner a.market, yet, for whatever reason, though I doubt it is redlining, it has not happened. Someone in the supermarket business.may be able to explain it.
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Didn't an Aldi just close in Englewood, or some similar area? They claimed it had been losing money for years. Maybe it was? Maybe it wasn't? I doubt Aldi would close a store if it was making money out of spite. Seems like it would be a good opportunity for a grocery chain to corner a.market, yet, for whatever reason, though I doubt it is redlining, it has not happened. Someone in the supermarket business.may be able to explain it.
Are there any talks of an Outback Steakhouse taking over the location ?
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I did some reading up. Many theories, of course. Less available space, populations that can't spend money on high profit margin goods in a low margin industry; stereotyping. Seems class and real estate issues abound.
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I did some reading up. Many theories, of course. Less available space, populations that can't spend money on high profit margin goods in a low margin industry; stereotyping. Seems class and real estate issues abound.
We all know Tempo doesn’t have time to read beyond the headlines.
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We all know Tempo doesn’t have time to read beyond the headlines.
We all know Custard isn’t curious enough to seek answers as to why his sheltered little community has an abundance of food, and red lined communities don’t.
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We all know Custard isn’t curious enough to seek answers as to why his sheltered little community has an abundance of food, and red lined communities don’t.
I may be the most open minded person you’ll ever encounter.
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I highly doubt that.
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https://www.newsweek.com/radio-host-danny-parkins-raises-660k-nonprofit-supermarket-24-hour-radiothon-1603986?amp=1
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Looking for a recipe and saw this on the site I like at.
(https://i.ibb.co/Qm4H7dY/20211120-101317.jpg) (https://ibb.co/zfz2WJP)
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Awesome thanks man. I just got done making brunch on it.
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I highly doubt that.
yeah I call bullshit, I'm way more open mindeder
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Had fishin trip halibut again. Cooked it in a cast iron skillet to get around the fish sticking to the grates. Cooked it over charcoal with a chunk of apple wood and plated with a dill sour cream sauce.
(https://i.ibb.co/10bBccx/20211201-185121.jpg) (https://ibb.co/WHs7CC1)
(https://i.ibb.co/yQT3dX9/20211201-184518.jpg) (https://ibb.co/YL9rP3C)
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Awesome. I have a majestic chuck eye dry brining for tomorrow night. I made smash burgers again and greatly improved upon their appearance and presentation from last time. Still not good enough to 97 though. Maybe next time as I scored some 73/27 and a press
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Awesome. I have a majestic chuck eye dry brining for tomorrow night. I made smash burgers again and greatly improved upon their appearance and presentation from last time. Still not good enough to 97 though. Maybe next time as I scored some 73/27 and a press
It's interesting to me that you can find chuck eye, but not 73/27. We have all kinds of the fatty ground beef, but I only find a chuck eye about every 5th time at the grocery store.
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Awesome. I have a majestic chuck eye dry brining for tomorrow night. I made smash burgers again and greatly improved upon their appearance and presentation from last time. Still not good enough to 97 though. Maybe next time as I scored some 73/27 and a press
You could run that chuck eye thru a grinder, make some smash burgers and see what Ol 97 says.
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It's interesting to me that you can find chuck eye, but not 73/27. We have all kinds of the fatty ground beef, but I only find a chuck eye about every 5th time at the grocery store.
I don’t have trouble finding 73/27 just didn’t use it the last two times. I used 85/15 and 80/20 even though most smash burger recipes recommend 80/20 or fattier. Just experimenting with what I had.
Schnucks and Meijer are pretty reliable on having chuck eye in stock. Schnucks cuts are clearly better and the price per pound is the same.
Schnucks had two chuck eyes that looked like prime ribeyes last night. Chuck eye is $9.99 while their ribeyes are over $20.
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the price of meat is too damn high!
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Custard, a question for you.
I don't have a sous vide, but I know you will sous vide for extended times. How do you decide how long you will sous vide something for ?
I was going to send this post off to the deer hunters, but they might ask me some questions. Lol.
Thanks.
(https://i.ibb.co/J37D1qv/Screenshot-20211208-174509.jpg) (https://ibb.co/hYW36cB)
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It’s completely relative to the expected toughness of the cut. I’ve gone as long as 48 hours for big rump and chuck roasts and 24 for chuck steaks and eyes and such as an experiment. 24 was probably too long for a good chuck eye but is good for a questionable chuck steak or chuck eye or any other item. I’m a little leery of going at 130 for that long because it poses at least a little bit of risk since bacteria still multiply at that temp. I’ve always gone to 135-137 for really long sous vide cooks because it will be pasteurized at those temps while still narrowly falling into medium rare doneness.
For $80 bucks or so shipped everyone that isn’t destitute should own a sous vide unit. You’ll find yourself using it for more than just sous vide cooking. It’s also a phenomenal way to reheat sensitive leftovers that tend to dry out when reheating via traditional methods.
Things like seasoned sous vide egg bites or hard boiled eggs are awesome easy breakfast items. And once you try doing seafood sous vide you’ll find yourself struggling to do it any other way. Shrimp, scallops, fish, lobster, crab, sous vide with some garlic butter in the bag at 135…I don’t even order seafood at most restaurants anymore because most of them can’t touch what I can make at home for a fraction of the cost.
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It’s completely relative to the expected toughness of the cut. I’ve gone as long as 48 hours for big rump and chuck roasts and 24 for chuck steaks and eyes and such as an experiment. 24 was probably too long for a good chuck eye but is good for a questionable chuck steak or chuck eye or any other item. I’m a little leery of going at 130 for that long because it poses at least a little bit of risk since bacteria still multiply at that temp. I’ve always gone to 135-137 for really long sous vide cooks because it will be pasteurized at those temps while still narrowly falling into medium rare doneness.
For $80 bucks or so shipped everyone that isn’t destitute should own a sous vide unit. You’ll find yourself using it for more than just sous vide cooking. It’s also a phenomenal way to reheat sensitive leftovers that tend to dry out when reheating via traditional methods.
Things like seasoned sous vide egg bites or hard boiled eggs are awesome easy breakfast items. And once you try doing seafood sous vide you’ll find yourself struggling to do it any other way. Shrimp, scallops, fish, lobster, crab, sous vide with some garlic butter in the bag at 135…I don’t even order seafood at most restaurants anymore because most of them can’t touch what I can make at home for a fraction of the cost.
TY for the good info.
Maybe MrsMn gets a sous vide for Christmas instead of a Roomba.
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TY for the good info.
Maybe MrsMn gets a sous vide for Christmas instead of a Roomba.
Solid plan. Don't spoil her with a Roomba. It's good cardio to push a vacuum around the house.
You have to look out for her long term health here.
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Solid plan. Don't spoil her with a Roomba. It's good cardio to push a vacuum around the house.
You have to look out for her long term health here.
TY for the concern, but I've tried that line. It hasn't worked.
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TY for the concern, but I've tried that line. It hasn't worked.
Huh. Those pesky wives can sure be a pain in the ass.
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For $80 bucks or so shipped everyone that isn’t destitute should own a sous vide unit.
Have a recommendation?
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Have a recommendation?
https://www.thespruceeats.com/best-sous-vide-cookers-to-buy-4103552
Anova and Inkbird get good reviews in a different site that I look at.
https://www.smokingmeatforums.com/threads/would-like-to-get-a-sv-for-venison.305102/
We'll see what Custard says.
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https://www.thespruceeats.com/best-sous-vide-cookers-to-buy-4103552
Anova and Inkbird get good reviews in a different site that I look at.
https://www.smokingmeatforums.com/threads/would-like-to-get-a-sv-for-venison.305102/
We'll see what Custard says.
I have two different Anova ones and they still work after 8 or so years YMMV
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I have a basic Anova one. Looks like the market on these has exploded since I got mine a few years ago.
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my advice would be to buy the cheapest one, its not a complicated machine and you sure as shit don't want to pay for useless wifi/bluetooth whatever
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Thanks, guys.
It's on my xmas wish list, which means I'll just buy it for myself.
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This is how it's done people...
https://www.bonappetit.com/recipe/eye-of-round-roast-au-jus
"Eye of Round Roast with Jus"
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That seems like a lot of work to make some au jus sauce 🤷🏻♂️
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I cooked a beautiful chuck eye sous vide for 24 hours and then seared on Blackstone.
(https://i.ibb.co/K6KY2tJ/A4-B1-D358-2836-44-F7-AE9-B-AF08-ABF8549-B.jpg) (https://ibb.co/31Rwpxn)
Starting to get geared up for holiday cooking. I’m going to do this at some point.
https://www.simplyrecipes.com/recipes/cranberry_apple_stuffed_pork_loin/
The local butcher shop makes a flank steak rolled around cream cheese, mushrooms, onions etc. Probably need to try one of those as well.
Got two parties to go to tomorrow night. Making homemade pulled pork for one and bourbon cream for the other. Gotta know your audience.
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I cooked a beautiful chuck eye sous vide for 24 hours and then seared on Blackstone.
(https://i.ibb.co/K6KY2tJ/A4-B1-D358-2836-44-F7-AE9-B-AF08-ABF8549-B.jpg) (https://ibb.co/31Rwpxn)
Starting to get geared up for holiday cooking. I’m going to do this at some point.
https://www.simplyrecipes.com/recipes/cranberry_apple_stuffed_pork_loin/
The local butcher shop makes a flank steak rolled around cream cheese, mushrooms, onions etc. Probably need to try one of those as well.
Got two parties to go to tomorrow night. Making homemade pulled pork for one and bourbon cream for the other. Gotta know your audience.
Steak looks great, as always, and better than yesterday's hot dish. Nice sear on the steak. Other than trying it myself, would a cast iron griddle on a hot grill do about the same as your Blackstone ?
I have a feeling you won't be cooking that pork loin in the oven tho.
A guy posted this earlier this week about his pork loin in the smoker....
"Get smoker up to temp 250 deg. with a few mesquite chips and 2 small chunks on top of those . Light the chips and throw in smoker ( in my CI pan )
let smoke at this temp for 1/2 hour , bump up to 275 for 1 hour than 300 until IT of 146 deg"
(https://i.ibb.co/f1Rqcjw/Screenshot-20211218-055820.jpg) (https://ibb.co/w0HBv5m)
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Steak looks great, as always, and better than yesterday's hot dish. Nice sear on the steak. Other than trying it myself, would a cast iron griddle on a hot grill do about the same as your Blackstone ?
I have a feeling you won't be cooking that pork loin in the oven tho.
A guy posted this earlier this week about his pork loin in the smoker....
"Get smoker up to temp 250 deg. with a few mesquite chips and 2 small chunks on top of those . Light the chips and throw in smoker ( in my CI pan )
let smoke at this temp for 1/2 hour , bump up to 275 for 1 hour than 300 until IT of 146 deg"
(https://i.ibb.co/f1Rqcjw/Screenshot-20211218-055820.jpg) (https://ibb.co/w0HBv5m)
Thanks sir. I don’t see what difference it would make whether it was seared in a CI on grill or on a Blackstone assuming they are both the same temperature when the steak goes on.
What’s that pork loin stuffed with?
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Thanks sir. I don’t see what difference it would make whether it was seared in a CI on grill or on a Blackstone assuming they are both the same temperature when the steak goes on.
What’s that pork loin stuffed with?
Here's the link to what he did.
I like the idea of cranberries in the recipe you linked tho.
He used his home-made apple jam, but my Mom could make a good pork roast with a sauce based on red currant jelly.
https://www.smokingmeatforums.com/threads/apple-stuffed-pork-loin-with-loaded-mashed-potatoes-lots-of-cheese-and-picture-heavy.312145/
What do you sear on the Blackstone at ? 600-700 ?
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Thanks for the link.
I don’t have an infrared thermometer so I’m not sure actually. I crank it up as hot as it’ll go and use some ghee to keep from sticking. Once it starts to smoke a bit I throw whatever I’m searing on it. I still prefer the flavor and texture of a sear over coals or wood but with the short days I haven’t been messing with charcoal much.
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Thanks for the link.
I don’t have an infrared thermometer so I’m not sure actually. I crank it up as hot as it’ll go and use some ghee to keep from sticking. Once it starts to smoke a bit I throw whatever I’m searing on it. I still prefer the flavor and texture of a sear over coals or wood but with the short days I haven’t been messing with charcoal much.
I have one, I'll be sure to check it next time I crank up the blackstone
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That would be awesome
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Thanks for the link.
I don’t have an infrared thermometer so I’m not sure actually. I crank it up as hot as it’ll go and use some ghee to keep from sticking. Once it starts to smoke a bit I throw whatever I’m searing on it. I still prefer the flavor and texture of a sear over coals or wood but with the short days I haven’t been messing with charcoal much.
I charcoal grilled some NY strips last night. Totally dark by the time I threw them on. Turned out great.
Sometimes I think I cook better in the dark, lol
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I'll grill on gas, but cooking on charcoal in the dark at 20° is tough.
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I grilled some ribeyes for the girlfriend and I Thursday night. Was at her house and she only has a gas grill, but they turned out great! Doused them with a nice coating of salt and pepper and a couple slices of butter. Cranked it up to high and got it extremely hot then threw them on there. Got a solid sear on them and moved them off the direct heat and cooked them about 3-4 minutes on each side. Rotating them 90 degrees with each turn for beautiful grill marks. Turned out great. I prefer medium rare to rare steak and it just melts in your mouth. I also would’ve preferred charcoal or wood, but not bad. I really need to get me a Blackstone. I have a few friends that have one and I’ve never heard a bad thing about them and of course in here. You can do so many things with them.
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I'll grill on gas, but cooking on charcoal in the dark at 20° is tough.
It was cold here last night. I’ve charcoal grilled when it’s been damn cold. I just make a hotter fire and watch it closer. Usually I’m not cooking something that takes a long time in the cold.
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I'll grill on gas, but cooking on charcoal in the dark at 20° is tough.
Yeah it was freezing Thursday night. Was in a hurry to get food and go back inside lol. In shorts, T-shirt, and sandals in the dark. Thankful for gas grills sometimes!
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I really want a Blackstone too. Someday, I’ll pull the trigger.
Are all outdoor griddles pretty much the same, or is the Blackstone brand superior?
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I really want a Blackstone too. Someday, I’ll pull the trigger.
Are all outdoor griddles pretty much the same, or is the Blackstone brand superior?
I would say Blackstone is a great quality product and superior brand. You’ll get what you pay for.
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When the sun goes down here it gets fucking cold fast... combine that with winter solstice soon and 5 inches of snow on my back deck... yeah... no outdoor cooking right now
I did make a Mississippi pot roast recently, that was pretty good, very rich though, mine wasn't overly salty tasting like Mn's was but I didn't add any at all
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When the sun goes down here it gets fucking cold fast... combine that with winter solstice soon and 5 inches of snow on my back deck... yeah... no outdoor cooking right now
I did make a Mississippi pot roast recently, that was pretty good, very rich though, mine wasn't overly salty tasting like Mn's was but I didn't add any at all
The guy who eats Wagyu thinks a chuck roast was rich ?
Did you cook it with au jus ?
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I looked into it before buying and there are plenty of other high quality outdoor propane griddles out there. The local availability of Blackstone parts and accessories as well as a reasonable price point made it a pretty simple decision.
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I looked into it before buying and there are plenty of other high quality outdoor propane griddles out there. The local availability of Blackstone parts and accessories as well as a reasonable price point made it a pretty simple decision.
Thanks. I haven’t really started looking yet. I just assumed the Blackstone label might make it more expensive.
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The guy who eats Wagyu thinks a chuck roast was rich ?
Did you cook it with au jus ?
I used a ranch and au jus seasoning packet so... yes maybe?
And yeah man it was buttery and fatty and rich as hell especially served over mashed potatoes
good stuff
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I'm just glad I got my blackstone a few years ago, prices on them have skyrocketed... I got mine from amazon shipped to my house, a 4 burner one for $150... today they are like $400
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I'm just glad I got my blackstone a few years ago, prices on them have skyrocketed... I got mine from amazon shipped to my house, a 4 burner one for $150... today they are like $400
Damn.
Prices on everything are skyrocketing. I had a new roof put on my house a couple months ago. If I had done it before Covid, I would have saved over 2 grand.
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For a couple of reasons, I don't plan on getting a flat top. But what I did read was that if you plan on cooking bacon or anything with fat, look for a griddle with a lip and fat drainage options.
I use a cast iron skillet on gas, charcoal and in the smoker but the handle takes up too much grill space and the skillet size limits what I can put in it. It's time to look at Lodge cast iron griddles.
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with au jus ?
Now you are just fucking with me.
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Now you are just fucking with me.
It's an ingredient in the recipe. It's made with Au Jus.
(https://i.ibb.co/cbDvmxF/download.jpg)
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It's an ingredient in the recipe. It's made with Au Jus.
(https://i.ibb.co/cbDvmxF/download.jpg)
After this, you can buy me breakfast next time!
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After this, you can buy me breakfast next time!
Biscuits with Au Jus gravy ok with you ?
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Biscuits with Au Jus gravy ok with you ?
LOL. Bacon gravy. Not sausage gravy.
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Baby gravy
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(https://i.ibb.co/02P4LBb/4-B0-D7045-5076-4538-B8-E3-CF30-AB9-A5592.jpg) (https://ibb.co/JtX6TxJ)
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(https://i.ibb.co/02P4LBb/4-B0-D7045-5076-4538-B8-E3-CF30-AB9-A5592.jpg) (https://ibb.co/JtX6TxJ)
Still fucks me up that they make them squares now.
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(https://i.ibb.co/02P4LBb/4-B0-D7045-5076-4538-B8-E3-CF30-AB9-A5592.jpg) (https://ibb.co/JtX6TxJ)
I make one of these and fold it in half.
Boom. Calzone.
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Wtf is that abomination looks like someone barfed up a bag of shredded cheese
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Still fucks me up that they make them squares now.
I agree, but it's obviously a toaster oven strategy.
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I agree, but it's obviously a toaster oven strategy.
Cooks up nicely on the Pizzaz.
Btw, thanks for posting the vid on the halftime celebration.
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(https://i.ibb.co/02P4LBb/4-B0-D7045-5076-4538-B8-E3-CF30-AB9-A5592.jpg) (https://ibb.co/JtX6TxJ)
You're on a roll today.
What is this thing ?
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Illini Golf is on 🔥 today!
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You're on a roll today.
What is this thing ?
That, my friend, is a Totinos party pizza. It costs less than 2 dollars. It’s lunch, basically.
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That, my friend, is a Totinos party pizza. It costs less than 2 dollars. It’s lunch, basically.
🤢🤮
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That, my friend, is a Totinos party pizza. It costs less than 2 dollars. It’s lunch, basically.
Hey, thanks.
But pizzas aren't square.
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Hey, thanks.
But pizzas aren't square.
This one is!
And when I fold it in half, it’s no longer a pizza. It’s a calzone.
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I’m about to eat one right now, actually.
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I like the portable version too !
(https://i.ibb.co/tDW7Vcf/D1-C6-F1-A7-A142-4-CFB-AF4-F-1564-BD16-E175.jpg) (https://ibb.co/KW3MT7Z)
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I haven’t had one of those in ages. I think when I was in college you could buy them 10 for $10. There’s something insidiously delicious about them, kinda like a McDonalds double cheeseburger. Don’t have the taste and texture of real pizza/burgers but surprisingly good for what they are.
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Wait, Jobu willingly eats Totino's but mocks scrumptious orange chicken?
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I like the portable version too !
(https://i.ibb.co/tDW7Vcf/D1-C6-F1-A7-A142-4-CFB-AF4-F-1564-BD16-E175.jpg) (https://ibb.co/KW3MT7Z)
MrsMn has a bag of those mini calzones in the freezer. She says they are hers, but she's let me have a few.
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Wait, Jobu willingly eats Totino's but mocks scrumptious orange chicken?
Yes. Sometimes, the world doesn’t make sense.
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MrsMn has a bag of those mini calzones in the freezer. She says they are hers, but she's let me have a few.
When I was a kid, and I had friends spend the night, my mom would make a shitload of these things.
Baller.
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Never been a fan of the pizza rolls for some reason.
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Never been a fan of the pizza rolls for some reason.
They’re not my first choice, but when I was a kid, they were the shit.
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Even as a kid I didn’t care for them. I’d go over to friends’ houses and their moms would make those and all the other kids would be excited. However I really do have a weird fondness for the party pizzas…and they’re probably the same ingredients in the same proportions just constructed differently. 🤷🏻♂️
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They’re all I’ve eaten since I went on disability !
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Even as a kid I didn’t care for them. I’d go over to friends’ houses and their moms would make those and all the other kids would be excited. However I really do have a weird fondness for the party pizzas…and they’re probably the same ingredients in the same proportions just constructed differently. 🤷🏻♂️
Preparation is key. There’s a huge difference between properly prepared pizza rolls and not.
Microwave. Bad.
I need to try them in the air fryer.
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They’re all I’ve eaten since I went on disability !
You’re on disability? And you worship Trump?
Trump panders to people like you, and hates you at the same time. Lol
This is why politics is awful.
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You’re on disability? And you worship Trump?
Trump panders to people like you, and hates you at the same time. Lol
This is why politics is awful.
The word 'disability" should be in quotes in his post.
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The word 'disability" should be in quotes in his post.
😂🤣
He just needs a “medical card” type of disability.
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I used a ranch and au jus seasoning packet so... yes maybe?
And yeah man it was buttery and fatty and rich as hell especially served over mashed potatoes
good stuff
Did you use whole packets of the Au Jus and Ranch ?
Would that explain the richness ?
I don't think I've ever used even half a pack. And I go easy on the butter.
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Custard, and anyone else .....
Thoughts about smoking, then sous vide ?
A guy's post ....
Started with about a 4.5 pound chuck roast that was tied up and vacuum sealed with McCormick's California Style Garlic Pepper blend, and left to sit in the fridge for 24 hours..
Then into the Sous-vide for 36 hours at 155 degrees.
After 36 hours, it's time to ice it down and put away in the fridge until smoking time.
Since it was windy and cold here, I deployed my little shack to cut the wind out and left the chuck go for 3 hours at around 250. Hickory was the wood used for smoke
Sliced and ready for Thanksgiving dinner. In my opinion it was just a little dry, so the next one is going to cooked at 145 for 36 hours, and smoked for 2 hours. The guest's devoured it all, so they thought it was good, and that's what matters to me.
And one guy's suggestion .....
Looks real good to me!
If it was a little dry, then I would suggest smoking it first to an IT of 150, then SV at 155 for 24 hours. That’s the way I do brisket flats & they are always tender & juicy. You can add more seasoning to the bag with about 1/4 stick of butter for even more flavor.
(https://i.ibb.co/cYMW0CJ/Screenshot-20211220-073626.jpg) (https://ibb.co/mN1nkXJ)
Jobu, this pic is for you.
(https://i.ibb.co/1d90dy3/Screenshot-20211220-074223.jpg) (https://ibb.co/b2r62wx)
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Did you use whole packets of the Au Jus and Ranch ?
Would that explain the richness ?
I don't think I've ever used even half a pack. And I go easy on the butter.
yes but I also used 4 lbs of meat... it wasn't overwhelming but the fattyness of the chuck and the half a stick of butter... phew buddy
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found a good use for those pot roast leftovers...
english muffin, extra sharp cheddar, over easy egg, pot roast leftovers and some green tobasco... good god one of the best things i've eaten in a while
(https://i.imgur.com/JO5nEgk.jpg)
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found a good use for those pot roast leftovers...
english muffin, extra sharp cheddar, pot roast leftovers and some green tobasco... good god one of the best things i've eaten in a while
(https://i.imgur.com/JO5nEgk.jpg)
Looks good. Is that an egg on there too ?
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yes, over easy... knew i was forgetting something lol
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found a good use for those pot roast leftovers...
english muffin, extra sharp cheddar, over easy egg, pot roast leftovers and some green tobasco... good god one of the best things i've eaten in a while
(https://i.imgur.com/JO5nEgk.jpg)
That looks good.
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So among all his other forms of ignorance & stupidity, Q97 doesn't understand what "over easy" means.
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So among all his other forms of ignorance & stupidity, Q97 doesn't understand what "over easy" means.
fine... over medium... still a little runny in the middle, one of the yolks burst so thats what you see there
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Ok, which one of you fuckers was this? ;D
https://ruinmyweek.com/reddit/aita/steak-jerk/?utm_campaign=FdsNjE&utm_medium=social&utm_source=lqid&lsid=njkmtgwmjc&fbclid=IwAR1I9kILr78Z5iv34IEtGRQzJlp-R4CeLvMTlQFrj7HvrIsoWfHiesQMgGc
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Ok, which one of you fuckers was this? ;D
https://ruinmyweek.com/reddit/aita/steak-jerk/?utm_campaign=FdsNjE&utm_medium=social&utm_source=lqid&lsid=njkmtgwmjc&fbclid=IwAR1I9kILr78Z5iv34IEtGRQzJlp-R4CeLvMTlQFrj7HvrIsoWfHiesQMgGc
That's funny
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Ok, which one of you fuckers was this? ;D
https://ruinmyweek.com/reddit/aita/steak-jerk/?utm_campaign=FdsNjE&utm_medium=social&utm_source=lqid&lsid=njkmtgwmjc&fbclid=IwAR1I9kILr78Z5iv34IEtGRQzJlp-R4CeLvMTlQFrj7HvrIsoWfHiesQMgGc
100% Mn.
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100% Mn.
Not me. I'd stop at medium and say its well done.
Never had Wagyu tho.
Who's brought up wagyu here ? 😁
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well first of all this guy was a moron for sous viding A5 wagyu in the first place - completely unnecessary and counterproductive
and honestly well done wagyu would probably still be fucking delicious, like crispy pork belly but with beef or something
so yeah he's an asshole
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The PassiveWoman bought an air fryer. Anyone have any tips, recipes?
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The PassiveWoman bought an air fryer. Anyone have any tips, recipes?
throw that piece of junk in the garbage this week
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throw that piece of junk in the garbage this week
Made some wings last night. Turned out well, and not as much mess. I'll leave them in there longer next time to crisp them up a little more.
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The PassiveWoman bought an air fryer. Anyone have any tips, recipes?
I found this for some yard bird parts. Maybe baste with some orange marmalade and pretend it's take-out Orange Chicken? ;D
https://www.smokingmeatforums.com/threads/drums-thighs-1st-in-ninja%E2%80%94oil-free.308076/
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You can use it for almost anything you’d bake in the oven, but will cook quicker and get more Maillard reaction. Some of the new large capacity ones I’ve seen around the neighborhood are pretty slick.
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I suppose fried air is marketed as "low cal" and of course "gluten free," but really anything that's fried is bad for you.
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I watched Kentucky Fried Movie the other night.
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I suppose fried air is marketed as "low cal" and of course "gluten free," but really anything that's fried is bad for you.
It fries air but does a pretty good job w kittens as well !
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I found this for some yard bird parts. Maybe baste with some orange marmalade and pretend it's take-out Orange Chicken? ;D
https://www.smokingmeatforums.com/threads/drums-thighs-1st-in-ninja%E2%80%94oil-free.308076/
Orange chicken....
(https://i.postimg.cc/Mv8YDXPV/UHd2sit.gif) (https://postimg.cc/Mv8YDXPV)
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I made a family sized CAB ribeye with a medley of oyster/shiitake/baby bella mushrooms last night. Seasoned the steak with Cajun seasoning 24 hours before the cook. Sous vide for 2 hours at 129. Used the juice from the sous vide bag along with some butter to sauté the shrooms. Dried the steak and let rest while my Smokey Joe got up to temp. Seared the steak over the coals and served immediately. It wasn’t good. Looked like a great cut of meat but it was both fatty and tough as nails. The mushrooms were amazing. But man did my piss ever smell something terrible this morning.
(https://i.ibb.co/Kj3GtFP/08-FBBF92-D981-4822-8-B30-6-D6-AF0-F0588-B.jpg) (https://ibb.co/svMPTyf)
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Bummer man, nothing worse than putting all that work in to have the meat disappoint
did you buy it at Aldi?
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Yeah that ribeye came from Aldi. I guess I’d been playing Russian roulette too long. Can’t bring myself to spend $25 a lb for choice at the butcher shop or grocers. If I’m gonna spend that I’ll seek out Wagyu or Wagyu cross for similar money.
Speaking of which, found this 75/25 Wagyu ground beef at Aldi for $4.79 a lb tonight. Which was $.20 cheaper than super run of the mill 81/19 ground beef at the butcher shop. Probably a lot of cheek meat in the mix, but Burger King uses a high cheek meat blend for their burgers and I like them just fine.
(https://i.ibb.co/8X4HmCJ/4-D5-C8-BC4-AFA1-4-D4-B-A082-965648840-CDE.jpg) (https://ibb.co/nR8FwGT)
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Yikes that looks super greyed off in the pic probably due to the LED light in the fridge. It’s actually pretty decent looking.
Also love the sway-backed, straight-fronted, crooked-hocked brood cow on the wrapper. Probably an exact representation of what it came from.
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man did my piss ever smell something terrible this morning.
But at least you killed off the bacteria that was just about to overwhelm your entire urinary tract.
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The PassiveWoman bought an air fryer. Anyone have any tips, recipes?
If you haven't thrown it in the trash yet, lol, here you go.
Air fryer flautas
https://www.smokingmeatforums.com/threads/creamy-taco-soup-and-flautas-keto-low-carb-friendly.312665/
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If you haven't thrown it in the trash yet, lol, here you go.
Air fryer flautas
https://www.smokingmeatforums.com/threads/creamy-taco-soup-and-flautas-keto-low-carb-friendly.312665/
Will try it out!
Made the Bacon Wrapped Blue Cheese Stuffed Dates in it for NYE. Came out great!
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It's not cookin, but Three Floyd's The 50 million dollar man is very well done dipa. golds!
And I'm not a fan of dipas
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Here ya go, Jobu.
The poster says the soup tastes better the next day, so maybe cook up a batch and bring some to your mother in law to run it past her discriminating palate. Tell her it's potato soup.
See what she says.
https://www.smokingmeatforums.com/threads/polish-pickle-soup.313708/
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Sainte !! 🍻
Hope everyone has a fine day today.
Corned beef, with colcannon and carrots for later.
Hoops all day.
And fukk the fake Irish from South Bend and their leprechaun mascot.
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Sainte !! 🍻
Hope everyone has a fine day today.
Corned beef, with colcannon and carrots for later.
Hoops all day.
And fukk the fake Irish from South Bend and their leprechaun mascot.
And an Erin-go-braless to you!
And it is a symbol, not a mascot.
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got a nice wagyu corned beef from costco the other day, I'll let you know if it was worth the extra $2 a lb
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got a nice wagyu corned beef from costco the other day, I'll let you know if it was worth the extra $2 a lb
I visited Costco in Champaign and really wasn’t impressed with their prices. I didn’t think it was much better than any normal store without a membership fee.
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We have a Costco membership and barely ever go there anymore. Basically go there to stock up on paper towels, TP, paper plates, detergent, etc.
Their Wagyu and seafood generally are top notch and they have some scotch and bourbons significantly cheaper than liquor stores. If the local butcher shop doesn’t have what I need usually I can get it at Costco. Pricing is usually similar.
A lot of the Costco stuff is actually more expensive than regular grocery stores. A gallon of milk the other day there was $3.55 compared to about $2.20-$2.40 anywhere else. Eggs are high too.
I think they have some good stuff to get people in the door that they sell at cost and then make their money on random overpriced goods because people aren’t even paying attention.
Doesn’t help that it’s farther away than most all competing stores and the traffic sucks in that part of town.
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The Costco near us puts the price sticker over a cut of prime beef that I wouldn't buy if I saw it. But they'll package it with some good looking cuts.
I rarely go there.
I tell my wife to stay away. The bill is usually $150 and she doesn't come home with much.
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We have a Costco membership and barely ever go there anymore. Basically go there to stock up on paper towels, TP, paper plates, detergent, etc.
Their Wagyu and seafood generally are top notch and they have some scotch and bourbons significantly cheaper than liquor stores. If the local butcher shop doesn’t have what I need usually I can get it at Costco. Pricing is usually similar.
A lot of the Costco stuff is actually more expensive than regular grocery stores. A gallon of milk the other day there was $3.55 compared to about $2.20-$2.40 anywhere else. Eggs are high too.
I think they have some good stuff to get people in the door that they sell at cost and then make their money on random overpriced goods because people aren’t even paying attention.
Doesn’t help that it’s farther away than most all competing stores and the traffic sucks in that part of town.
I was always amazed in my hockey travels how much the price of groceries, including milk, was higher in say, Cedar Rapids, than in the Chicago area.
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Theoretically it should be less costly to distribute groceries in a densely populated area based on economies of scale. Chicago is a transportation hub and is relatively close to hubs of animal agriculture and canning crops.
Still surprises me anything would be cheaper there than Cedar Rapids, however.
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Theoretically it should be less costly to distribute groceries in a densely populated area based on economies of scale. Chicago is a transportation hub and is relatively close to hubs of animal agriculture and canning crops.
Still surprises me anything would be cheaper there than Cedar Rapids, however.
I'm always shocked. The price of beer and booze is worse. Usually far better in the Chicago area.
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Illinois has some of the cheapest beer prices in the country. One of the very few things we have going for us.
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Grilled some chuck eye last night alongside a bulb of garlic. I squeezed all the garlic out of the bulb, smeared it on top of the beef and served. It did not suck. Oops got a little cottage cheese in the shot.
(https://i.ibb.co/g6Mjq8B/76-C36-E80-9-A00-4524-AA93-0077903-E72-E1.jpg) (https://ibb.co/wYN0Gqx)
(https://i.ibb.co/K20CFNc/DEC94059-6-E60-4-A93-A457-C668-A2-C730-F2.jpg) (https://ibb.co/F5xGgsk)
(https://i.ibb.co/314rRvQ/747448-FB-F510-402-F-843-B-5142-DE6-A0-C06.jpg) (https://ibb.co/K6b0KDS)
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Had seen the Tony's in Berwyn had increased its milk from 2 gallons for $4 to 2 for $5. Went to the Costco for the 1st time in awhile. Milk prices up. $3 for the green label we usually get. Cheapest milk was $2.77. Bought 2 gallons at Tony's.
Going to Orange County next week. Will check out the grocery and Costco prices there and report.
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Had seen the Tony's in Berwyn had increased its milk from 2 gallons for $4 to 2 for $5. Went to the Costco for the 1st time in awhile. Milk prices up. $3 for the green label we usually get. Cheapest milk was $2.77. Bought 2 gallons at Tony's.
Going to Orange County next week. Will check out the grocery and Costco prices there and report.
Bring your bicycles. I hear gas prices are up.
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Bring your bicycles. I hear gas prices are up.
Of course I rented a mid sized SUV to cart everyone and everything around.
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Bring your bicycles. I hear gas prices are up.
$6 gallon
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Had seen the Tony's in Berwyn had increased its milk from 2 gallons for $4 to 2 for $5. Went to the Costco for the 1st time in awhile. Milk prices up. $3 for the green label we usually get. Cheapest milk was $2.77. Bought 2 gallons at Tony's.
Going to Orange County next week. Will check out the grocery and Costco prices there and report.
If you weren't so stupid you would have bought a cow long ago. Failure to plan on your part is not an emergency on ours
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If you weren't so stupid you would have bought a cow long ago. Failure to plan on your part is not an emergency on ours
😂🤣
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If you weren't so stupid you would have bought a cow long ago. Failure to plan on your part is not an emergency on ours
Good thing I have chickens out back so the chicken wing shortage is not impacting me.
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At Albertson's (CA owner of Jewels). Bananas 10 cents higher here...
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Limes 2 for $1. Can get 10 for $1 at Tony's!
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Limes 2 for $1. Can get 10 for $1 at Tony's!
I hear you can drive to Tijuana to save $3+ a gallon on gas. Drop the family off at Disneyland for their LGBTQ+ training, and hit the highway.
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I hear you can drive to Tijuana to save $3+ a gallon on gas. Drop the family off at Disneyland for their LGBTQ+ training, and hit the highway.
Might even lose a kid on a ride in the theme park!
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Milk 3.60 to 5 at Albertson's. 2 packs of milk at Costco for $3.50/gallon. Beer prices suck here. Gas $6. Illinois wins!
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How much is a quart of half and half at Ralph’s?
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How much is a quart of half and half at Ralph’s?
Passed by Ralph's but didn't stop in. At least can get a case of 805 at Costco.
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Milk 3.60 to 5 at Albertson's. 2 packs of milk at Costco for $3.50/gallon. Beer prices suck here. Gas $6. Illinois wins!
Again. Brew your own. Sheesh.
But yeah, the various price increases are definitely noticeable. I was in a rush and went through a Taco Bell the other day and a basic bean burrito and a coke was 6 bucks. I mean, it's just a tortilla, some cheese, onions, and sauce. Should be 99 cents, and a coke is cheap sugar water. Think price inflation at fast food around here is probably labor related though, they had a sign saying now hiring starting at $18/hr
Given that I'm just going to La Costena and get a real burrito. Which, I have to say my first introduction to taqueria style burritos was at La Bamba in Champaign in 1989 or so, and frankly for me that place still is the reigning champion. They have hands down the best hot sauce.
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Again. Brew your own. Sheesh.
But yeah, the various price increases are definitely noticeable. I was in a rush and went through a Taco Bell the other day and a basic bean burrito and a coke was 6 bucks. I mean, it's just a tortilla, some cheese, onions, and sauce. Should be 99 cents, and a coke is cheap sugar water. Think price inflation at fast food around here is probably labor related though, they had a sign saying now hiring starting at $18/hr
Given that I'm just going to La Costena and get a real burrito. Which, I have to say my first introduction to taqueria style burritos was at La Bamba in Champaign in 1989 or so, and frankly for me that place still is the reigning champion. They have hands down the best hot sauce.
Had many Bambas when shit-hammered in college. So good.
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I still have a soft spot for La Bamba’ and like to stop in when I’m in town. Not sure how the one on 6th didn’t make it, place had a line out the door every morning til 3 am while the existing one on Mattis is always empty. I found a local place that’s very similar recently.
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As a side note to that I was shocked to find the one in Normal sells sushi or least they did the last time I was there a couple years ago.
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Always loved La Bambas. Went in there one night drunk and told them I wanted to try their hottest sauce they have. I about died that night 😂 all the cooks and employees came out to watch and were laughing their ass of at my expense.
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Always loved La Bambas. Went in there one night drunk and told them I wanted to try their hottest sauce they have. I about died that night 😂 all the cooks and employees came out to watch and were laughing their ass of at my expense.
True story.
In '86 I went to UIUC a month early for "Out of State Orientation Weekend" - there were like 30 of us. Back then, the school was something nutty like 99% in state, so they had this special orientation. My roommate was some dude from Tennessee, big burly southern guy.
In 89 or so, La Bamba opened their first shop in the Skylight Apartment buildings on Green, which also hosted a pretty decent but short lived bar also called Skylight. The bar closed shortly after I left in 92, when I came back in the early 2000's I found that La Bamba had moved to 6th.
When La Bamba opened, it was a monster hit. Burritos were like $2.25 when they opened. I thought "This is an expensive burrito!" (Taco John's on green, a burrito was probably 59 cents). Buddy says "But you only need one". They quickly ramped up to like $4.50 or so, but it was worth it, and the place was always packed. Monster business plan. But it was just a one family outfit, in that one location at Skylight.
So the kid from Tennessee drops out of UIUC like one semester away from graduating, and buys a piece of La Bamba, and finances the expansion plan, they opened at Purdue, MSU, some MAC school within a year.
Visiting my sister in 92 or so we went to the Purdue location. The Tennessee dude wasn't just a fat cat, there he was behind the grill in West Lafayette slinging burritos.
Looks like he's stuck with the Burrito business.
https://williamsonsource.com/chile-burrito-brentwood-tn/
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My 1st try at etouffee. Shrimp and andouille, and not too shabby with some hatch chile cornbread.
(https://i.ibb.co/HTnvV5H/20220329-183509.jpg) (https://ibb.co/zVGcrq4)
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Nice work Mn, my gulf coast native neighbors do some supreme southern cooking and this is one of the specialties. I’d try it myself if I didn’t have that luxury.
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Always loved La Bambas. Went in there one night drunk and told them I wanted to try their hottest sauce they have. I about died that night 😂 all the cooks and employees came out to watch and were laughing their ass of at my expense.
I didn’t know they had a sauce hotter than what’s on offer but have since learned almost all Mexican places do, even the ones that are more Americanized. About 2:20 on Thursday mornings I would wait in line and always get the super burrito with jalapeños and the hottest salsa they had in the little tubs. I want to say they were around $7 for a super burrito but the jalapeños and sour cream added a little bit. Seemed expensive to me at the time too.
The result later in the day Thursday was always the same after a long night of drinking beer then dumping that super burrito on top of it. Wasn’t hungry all morning, by early afternoon there would be this biting pain mid-abdomen, which by late afternoon became a crescendo of agony as it moved its way down.
Everyone probably knows how the rest goes. No wonder I was diagnosed with diverticulitis before the age of 40.
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Nice work Mn, my gulf coast native neighbors do some supreme southern cooking and this is one of the specialties. I’d try it myself if I didn’t have that luxury.
Ok. I'll ask.
Do they do a crawfish etoufee ?
If so, do you have a preference of crawfish vs shrimp ?
And next time, I'll wake up the andouille on the grill instead of in the skillet. And go with a lighter roux.
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They usually go down to the coast every quarter or so and come back with a bunch of fresh shrimp or crawfish or crab. So what they get ahold of is kind of what they do. Did a huge shrimp boil last summer and they’ve done a shrimp and crawfish étouffée in the fall and in between Christmas and New Year’s. Also some gumbo. I preferred the crawfish maybe a bit but it was mostly a textural thing. I couldn’t complain at all about either.
It’s really a type of cooking I’ve never tried or really been exposed to at all other than the stuff people would make from a box of Zatarain’s or whatever. So to have actual people from that area that routinely make it with fresh seafood they bring up from the coast is pretty awesome.
Found pics of the boil and some crab gumbo but no étouffée.
(https://i.ibb.co/1d3Hp2h/9501-A970-31-B1-49-FF-9-F3-E-B885373-E3626.jpg) (https://ibb.co/X39mdJN)
(https://i.ibb.co/VwMN3jQ/73-A18-CC8-35-A5-4-D44-920-A-49-C5-F0-BCCD06.jpg) (https://ibb.co/dmkc7WL)
(https://i.ibb.co/JpVCVZ1/5-B869421-48-A0-40-C9-A074-F7-F1-F34-E7695.jpg) (https://ibb.co/s1ntn7f)
(https://i.ibb.co/ryfD1gR/DC8-BAC10-1-CCE-4962-B6-CA-B7-F1-E7-E20102.jpg) (https://ibb.co/w6r5xTF)
(https://i.ibb.co/DQy1KC8/47-C38829-9-C69-43-FB-A200-92-F16-D292-DE3.jpg) (https://ibb.co/WfwHKyP)
(https://i.ibb.co/ZV1qsHS/7-A0-E1-E4-D-F855-435-D-B81-F-3-F2-C16-CFA87-F.jpg) (https://ibb.co/BtK0D4G)
(https://i.ibb.co/bBPfGcY/A9-EC8-D3-B-E832-4251-83-E7-A39-F41-CFDA4-B.jpg) (https://ibb.co/3N7JPgV)
(https://i.ibb.co/hMVQY3Z/7-B149183-1399-4-F2-E-AE41-308111032-D0-C.jpg) (https://ibb.co/GJRYHzt)
(https://i.ibb.co/4T8nHRS/CAED0-AE4-9-B60-4-FE4-A023-C6-C68-FA45-E5-C.jpg) (https://ibb.co/MVcxmk1)
(https://i.ibb.co/n17qRb5/603185-BD-A0-FC-4-D08-A35-C-4-D34155458-A4.jpg) (https://ibb.co/6tHcNmf)
(https://i.ibb.co/4RrRvbJ/21473-D8-F-BD4-A-4-E48-9869-C00-DBAAADAC3.jpg) (https://ibb.co/d4Y4CN7)
(https://i.ibb.co/gJ05qPN/15473-AFA-2-B1-D-4-DE5-8567-2706-A6976-E08.jpg) (https://ibb.co/tD07jxg)
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Looks great.
I've only been to crawfish boils, with plywood on saw horses and covered with newspapers. Dump all of the food on the plywood, and dig in.
No Bama football and no tv tho. Lol.
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That looks great, Mn. How'd it taste?
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That looks great, Mn. How'd it taste?
MrsMn said it was good, and I agree. I've never had etouffee tho, so who knows.
It's usually served over rice, but we had corn bread to finish up.
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Did this a couple years ago on 4th of July…
(https://i.ibb.co/FxQJr0t/6-C3-E5-B5-C-2761-4-F9-B-A452-BDE6-BC77-BF47.png) (https://ibb.co/YR58CyG)
First time doing a seafood broil and it turned out pretty damn good.
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I’m getting hungry
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oh yeah I forgot to post the wagyu corned beef... shit was delicious, here's a pic of the cold almost disposed of leftovers
(https://i.imgur.com/9dZ1rV3.jpg)
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Did this a couple years ago on 4th of July…
(https://i.ibb.co/FxQJr0t/6-C3-E5-B5-C-2761-4-F9-B-A452-BDE6-BC77-BF47.png) (https://ibb.co/YR58CyG)
First time doing a seafood broil and it turned out pretty damn good.
Good start, but you can't read a table cloth. Use sports sections to cover the table next time.
JK, looks good.
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oh yeah I forgot to post the wagyu corned beef... shit was delicious, here's a pic of the cold almost disposed of leftovers
(https://i.imgur.com/9dZ1rV3.jpg)
I'm hungry.
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Oh I cooked it in a covered dutch oven with about 32oz of mexican beer, a quartered up onion and about 8 cloves of garlic and the spice packet, 300F for about 4 hours... good god it was delicious
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Oh I cooked it in a covered dutch oven with about 32oz of mexican beer, a quartered up onion and about 8 cloves of garlic and the spice packet, 300F for about 4 hours... good god it was delicious
Other than the Wagyu, the Mexican beer, the 300F, the 4 hours, and the good God it was delicious; that's what I did.
I used Guinness on a reduced salt corned beef. It was ok.
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They usually go down to the coast every quarter or so and come back with a bunch of fresh shrimp or crawfish or crab. So what they get ahold of is kind of what they do. Did a huge shrimp boil last summer and they’ve done a shrimp and crawfish étouffée in the fall and in between Christmas and New Year’s. Also some gumbo. I preferred the crawfish maybe a bit but it was mostly a textural thing. I couldn’t complain at all about either.
It’s really a type of cooking I’ve never tried or really been exposed to at all other than the stuff people would make from a box of Zatarain’s or whatever. So to have actual people from that area that routinely make it with fresh seafood they bring up from the coast is pretty awesome.
Found pics of the boil and some crab gumbo but no étouffée.
(https://i.ibb.co/gJ05qPN/15473-AFA-2-B1-D-4-DE5-8567-2706-A6976-E08.jpg) (https://ibb.co/tD07jxg)
I'm pretty shocked Jobu has not yet regaled us with a story of what he'd do with those camo shorts and what's contained inside
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https://twitter.com/CoachUnderwood/status/1508974436703162375
😂
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https://twitter.com/CoachUnderwood/status/1508974436703162375
😂
Loved the underwhelming and terrible finish comment
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Finishing up the roux, the trinity and the andouille with some pork chops.
Grilled the andouille for this.
Maybe I'll plate it up over rice.
Dont know yet.
(https://i.ibb.co/FgB5Ssg/20220330-173830.jpg) (https://ibb.co/2gjvD8g)
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Whatcha got there
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Whatcha got there
Pork chops and andouille in a roux gravy.
Finished up what I had left of the roux, the trinity and the andouille.
I explained all of that, but you were probably just looking at the picture. Lol.
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Haha no I read it wrong, like you were finishing up a whole new roux and meal
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From a site I look at .....
"! I also made my aunts "ruint" beans. As she called them. Delicious. And absolutely devoid of any of their usual healthy characteristics."
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The PassiveWoman bought an air fryer. Anyone have any tips, recipes?
Have you air fried any fish ?
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Have you air fried any fish ?
Salmon steaks
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Salmon steaks
That don't count. Who fries salmon ?
I was just looking at a walleye board tho. The consensus was 'no, put up with the mess and fry them. Much better.'
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I baked a fairly thick 1 lb salmon fillet with lemon and olive oil, <b>wrapped in parchment paper</b>, at 375. Took a good 30 minutes to get it to 130. I have done the same thing except foil wrapped, got it to 130 in half that time. Wondering if it was the wrap material, maybe the fish started out colder, something else?
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When you cook it unwrapped it stalls the cooking process because the steam cooks off and, like sweat evaporating from your skin, cools the surface. When you wrap it the steam cannot escape or escape nearly as easily which then cooks it much more rapidly.
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Ate here last night. It was amazing.
https://www.holuchicago.com/
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That looks outstanding
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Ate here last night. It was amazing.
https://www.holuchicago.com/
That Wagyu tongue and wild eel sound delicious.
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It was great. I was also high as fuck.
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It was great. I was also high as fuck.
Even better! 😂
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https://postimg.cc/gallery/GhpqVkv
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Mn, fixing anything special for the game tonight?
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Mn, fixing anything special for the game tonight?
No, no, no. Nice day here today and been busy. Burgers and beans or something for dinner before puck drop.
How about you ?
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No, no, no. Nice day here today and been busy. Burgers and beans or something for dinner before puck drop.
How about you ?
Just went shopping at Tony's to pick up snacks.
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Local mega butcher shop had their annual customer appreciation day today with some really good sales. Stocked up on a bunch of stuff. Tri tip, hanger steaks, sausage, ground beef, ground pork, smoked pork loin and end chops, etc. They had 10 lb boxes of their bratwurst for $20.22, and if you bought a whole ribeye they’d slice it into steaks for you for $10.99 a lb. I went a little overboard but it feels good to fill the freezer and fridge at much better prices than what things have been lately.
Got a great looking rack of spare ribs and a 2# roll of pork sausage I plan on smoking tomorrow afternoon in the 70 degree weather that’s supposed to come our way.
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These didn’t last long enough to get any pics after being sliced!
(https://i.ibb.co/WHVcnwX/5-D373908-E82-C-4-E6-F-9-D40-1-A47-D2-AA0715.jpg) (https://ibb.co/fXDCM5W)
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Neighbor lady from the gulf coast made a no-tomato shrimp étouffée tonight and asked if we wanted any so I ran over and got a to-go bowl. Very simple, doesn’t look like much, but this was super tasty.
(https://i.ibb.co/4sh4gJW/B07-B58-D7-C5-CA-47-F8-B63-F-3-BD0-C1996-C3-D.jpg) (https://ibb.co/N1cWn7x)
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I'd take a bowl of that. I think tomato based is more of a creole thing.
Had some halibut with a charred scallion sauce here.
(https://i.ibb.co/yScWhcF/20220411-184104.jpg) (https://ibb.co/xHtJmtq)
(https://i.ibb.co/VQZcL8t/20220411-185045.jpg) (https://ibb.co/9VLkpjN)
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Looks awesome. Fresh caught from Minnetonka?
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Looks awesome. Fresh caught from Minnetonka?
Lol. Fresh out of my freezer.
Ice out dates seem to be running about average, so ice out on Minnetonka should be within a week. And the halibut spawn should be just about done.
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Cooked first steaks via reverse sear tonight.
1. Very forgiving when watching games and want to wait for a break to go check on the grill.
2. Thick Costco Top Sirloin Steaks cooked to 120 and then cranked up the grill and seared. Came out rare with a nice crust. Always been accused of overcooking the steaks. Got that from my grandmother.
3. Able to drink a 7 to 8 Oberons, Spotted Cows and 1 miller lite and watch playoff hockey over the 2 hours of slow cooking a positive. Getting a good buzz and not overcooking the steaks is a winner.
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Cooked first steaks via reverse sear tonight.
1. Very forgiving when watching games and want to wait for a break to go check on the grill.
2. Thick Costco Top Sirloin Steaks cooked to 120 and then cranked up the grill and seared. Came out rare with a nice crust. Always been accused of overcooking the steaks. Got that from my grandmother.
3. Able to drink a 7 to 8 Oberons, Spotted Cows and 1 miller lite and watch playoff hockey over the 2 hours of slow cooking a positive. Getting a good buzz and not overcooking the steaks is a winner.
Noice.
Looks good.
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Chores list for the day is a mile long. May as well start with a hearty breakfast.
(https://i.ibb.co/Jj9TV23/20220514-065714.jpg) (https://ibb.co/1GkN1Kz)
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Chores list for the day is a mile long. May as well start with a hearty breakfast.
(https://i.ibb.co/Jj9TV23/20220514-065714.jpg) (https://ibb.co/1GkN1Kz)
No biscuits with gravy using that bacon grease?
Oh, and way to make retirement sound so attractive with the chores list!
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No biscuits with gravy using that bacon grease?
Oh, and way to make retirement sound so attractive with the chores list!
I think it's called biscuits and gravy, not 'with' as in 'with Au Jus'.
Would it help if I said I'm heading north in the morning for a few weeks ?
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I think it's called biscuits and gravy, not 'with' as in 'with Au Jus'.
Would it help if I said I'm heading north in the morning for a few weeks ?
Biscuits au gravy. Did you make any au gravy?
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Prime ny strips with grilled onions, mushrooms, peppers
(https://i.ibb.co/f09Lq9N/IMG-20220520-190608600.jpg)
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Custard.
I saw this recipe for River Road crawfish stew this morning.
It's the tail end of crawfish season.
http://www.jfolse.com/recipes/seafood/crawfish14.htm
36oz of tails from Acadia Crawfish in Crowley La is $100. That ain't happening.
Looks like this guy subscribes to the y'all put y'alls stew in y'alls bowl and then you put your rice on top.
(https://i.ibb.co/6bmPBJr/IMG-20220525-175125.jpg)
(https://ibb.co/6bmPBJr)
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Custard.
I saw this recipe for River Road crawfish stew this morning.
It's the tail end of crawfish season.
http://www.jfolse.com/recipes/seafood/crawfish14.htm
36oz of tails from Acadia Crawfish in Crowley La is $100. That ain't happening.
Looks like this guy subscribes to the y'all put y'alls stew in y'alls bowl and then you put your rice on top.
(https://i.ibb.co/6bmPBJr/IMG-20220525-175125.jpg)
(https://ibb.co/6bmPBJr)
Damn I bet that’s good though!
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Damn I bet that’s good though!
The guy who posted went to a crawfish boil. All of the crawfish didn't get boiled up, so he swapped a bunch of his smoked food for some bugs.
(https://i.ibb.co/2kLsmFz/IMG-20220522-180646.jpg)
(https://ibb.co/2kLsmFz)
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what kind of savage doesn't put the rice in first then the stew on top!
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what kind of savage doesn't put the rice in first then the stew on top!
Certified cajun ?
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Damn I need some crawfish. My Cajun neighbors are in Barbados. Might have to do this on my own.
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Damn I need some crawfish. My Cajun neighbors are in Barbados. Might have to do this on my own.
Poll them. Ask them where the rice goes. 🤣
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1 & 1/2 pound porterhouse, shared with MrsMn and a fresh batch of mosquitos.
(https://i.ibb.co/02T3h9k/20220527-191159.jpg) (https://ibb.co/qjKwkgz)
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No photo. Grilled chicken breasts. Marinated overnight in lemon juice, soy sauce, & seasonings. Very tender and moist.
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I’m hungover and don’t feel like doing anything and also hungry and shouldn’t have opened this
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Andouille with grits. Real grits.
Not bad, for 1st try.
(https://i.ibb.co/209pC6W/20220529-185336.jpg) (https://ibb.co/JW1SGdm)
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A friend came up for a couple of days of fishing, and brought his sous vider. Had tri-tip yesterday. Perfect color edge to edge and seared it on the gasser. Meh. Not the same as cooking the whole time on charcoal.
Ate better today with some halibut.
(https://i.ibb.co/SNQ37NZ/20220606-185027.jpg)
Frying up some walleye tomorrow and freeze some for him to take home. (https://ibb.co/5TYRxTJ)
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I’ve never sous vide a tri tip. Always reverse seared. Glad I haven’t now.
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A friend came up for a couple of days of fishing, and brought his sous vider. Had tri-tip yesterday. Perfect color edge to edge and seared it on the gasser. Meh. Not the same as cooking the whole time on charcoal.
Frying up some walleye tomorrow and freeze some for him to take home.
\
you have to sous vide a tri tip for 8-12 hours, will be pretty tough to chew if you only do an hour or two
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\
you have to sous vide a tri tip for 8-12 hours, will be pretty tough to chew if you only do an hour or two
TY. We did 6 hours, and a lot of recipes I looked at went with 6 any way. It wasnt tough, it just wasn't char-grilled beef.
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I had some making up to do after the sous vide tri tip.
Cooking on hardwood got the job done, and got the MrsMn seal of approval.
(https://i.ibb.co/hsL6t2R/20220609-183802.jpg) (https://ibb.co/5TG0fsW)
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I had some making up to do after the sous vide tri tip.
Cooking on hardwood got the job done, and got the MrsMn seal of approval.
(https://i.ibb.co/hsL6t2R/20220609-183802.jpg) (https://ibb.co/5TG0fsW)
Good eating while watching the conspiracy to overthrow the election hearings.
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(https://i.imgur.com/DI1rmmu.jpg)
murican dinner, I love when the wife is away... lol
home made apple pie from this place I stayed at over the weekend and a nice smoked ribeye
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(https://i.imgur.com/DI1rmmu.jpg)
murican dinner, I love when the wife is away... lol
home made apple pie from this place I stayed at over the weekend and a nice smoked ribeye
Do you own real plates or is that too kikey?
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Do you own real plates or is that too kikey?
single living bruh dishes are gay
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single living bruh dishes are gay
Which is worse? Gay or Kikey?
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A friend came up for a couple of days of fishing, and brought his sous vider. Had tri-tip yesterday. Perfect color edge to edge and seared it on the gasser. Meh. Not the same as cooking the whole time on charcoal.
Ate better today with some halibut.
(https://i.ibb.co/SNQ37NZ/20220606-185027.jpg)
Frying up some walleye tomorrow and freeze some for him to take home.
(https://ibb.co/5TYRxTJ)
Send me some walleye. Been forever since I've some. Lucky you for getting to catch a batch.
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Glad I’m not the only one that eats $20 steaks on paper plates.
Mn that was worthy of national steak and BJ day. Hope you had both!
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Glad I’m not the only one that eats $20 steaks on paper plates.
Mn that was worthy of national steak and BJ day. Hope you had both!
That's a tri-tip.
And the night isnt over yet.
There's nothing wrong with breaking out the fine china when eating alone.
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There's nothing wrong with breaking out the fine china when eating alone.
haha that's what I call it too
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haha that's what I call it too
How much of that apple pie is left ?
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How much of that apple pie is left ?
Wife's gone, he probably screwed it like in that teen comedy.
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How much of that apple pie is left ?
about a third... gotta finish it ya know, don't want anything to go to waste, Carol would be very disappointed if it did
going to have another large slice with my lunch here in a few lol
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about a third... gotta finish it ya know, don't want anything to go to waste, Carol would be very disappointed if it did
going to have another large slice with my lunch here in a few lol
I just ate a whole strawberry and rhubarb pie the last two days. So good! I now feel like Robb looks.
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I just ate a whole strawberry and rhubarb pie the last two days. So good! I now feel like Robb looks.
😂
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I just ate a whole strawberry and rhubarb pie the last two days. So good! I now feel like Robb looks.
1, or 2 , scoops of vanilla ice cream with each piece of pie ?
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Wife's gone, he probably screwed it like in that teen comedy.
"We'll just tell your mom we ate it all."
Such a great movie.
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1, or 2 , scoops of vanilla ice cream with each piece of pie ?
Probably half of it I heated up and added one scoop of ice cream with each piece. The other half I ate room temperature without any ice cream.
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I read a recipe where pork steaks were soaked with Italian seasoning for an hour or so. I'll do it with chicken breasts, but never tried anything else.
A couple of hours on the smoker, then seared on gas.
It works. Plated up with some cole slaw and beans.
(https://i.ibb.co/WgqJHYw/20220611-183950.jpg) (https://ibb.co/J50JcM4)
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Dressing or seasoning?
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Dressing or seasoning?
Ooops. Italian dressing. No spices, except a small amount of salt after the 1st few bites.
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Ooops. Italian dressing. No spices, except a small amount of salt after the 1st few bites.
I mean soaking in italian seasoning and olive oil would work pretty good too, was just curious :)
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I mean soaking in italian seasoning and olive oil would work pretty good too, was just curious :)
Well, I was giving out disinformation. :(
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I’m making burgers, brats and dogs tonight. If I can make it without passing out.
I haven’t been feeling well.
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Yikes. Get that checked out bud
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I’m making burgers, brats and dogs tonight. If I can make it without passing out.
I haven’t been feeling well.
Can you check your blood pressure ?
And yesterday afternoon's business may not be the cause ?
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I’m making burgers, brats and dogs tonight. If I can make it without passing out.
I haven’t been feeling well.
Maybe Dr. Oz can examine you.
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Can you check your blood pressure ?
And yesterday afternoon's business may not be the cause ?
My bp is usually a little on the high side, but I have had issues where it bottoms out on me. Kinda like going into shock, but for a short period of time. I have to really watch my hydration, otherwise I just have problems.
I’m taking it easy, and drinking shit tons of water, and hopefully that takes care of it.
If not, off to the doc for tests.
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Maybe Dr. Oz can examine you.
Haha. Interesting idea, but maybe not.
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My bp is usually a little on the high side, but I have had issues where it bottoms out on me. Kinda like going into shock, but for a short period of time. I have to really watch my hydration, otherwise I just have problems.
I’m taking it easy, and drinking shit tons of water, and hopefully that takes care of it.
If not, off to the doc for tests.
Maybe Dr. Jill could be of help.
Other than that, take your blood pressure routinely. Find out if there is a blood pressure drop between feeling ok, and feeling faint. Is it a consistent drop, and if so by how much ? Check your top and bottom readings (systolic and diastolic) and your pulse also. Keep records and try to determine if there is usually a trigger. Is it random, or from standing up too quick ? And how long this has been going on. The more you can tell the doc, the better.
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Maybe Dr. Jill could be of help.
Other than that, take your blood pressure routinely. Find out if there is a blood pressure drop between feeling ok, and feeling faint. Is it a consistent drop, and if so by how much ? Check your top and bottom readings (systolic and diastolic) and your pulse also. Keep records and try to determine if there is usually a trigger. Is it random, or from standing up too quick ? And how long this has been going on. The more you can tell the doc, the better.
Dr. Oz was at least a surgeon. Maybe Dr. Jill, with her educational doctorate, can make sure you don't have ball cancer.
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Smoked meat loaf. 1st one since last summer. 1 lb each of mushroom/swiss and wild rice mixes.
No bread crumbs. No crackers. Oatmeal.
(https://i.ibb.co/8KkJcWm/20220612-181739.jpg) (https://ibb.co/p0qgyt1)
I should have made 2.
(https://i.ibb.co/1243BZ1/20220612-184604.jpg) (https://ibb.co/BsYmvLb)
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Wow I had an impromptu little cookout tonight and my neighbor buddy and I were just talking about the smoked meatloaf I did last summer and how we need to do it again. Looks great. Made boneless chicken thighs, brats and burgers tonight. Nothing exciting but it fed a crowd ranging from elementary school children to hot moms.
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that looks great Mn!
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Thank you, thank you.
This one was very good. Thanks to the cows and the butcher shop.
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teriyaki chicken tenders
(https://i.ibb.co/cFX2DrK/IMG-20220619-183344169.jpg)
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teriyaki chicken tenders
(https://i.ibb.co/cFX2DrK/IMG-20220619-183344169.jpg)
Those look good.
I like the E Pluribus Unum on the fine china.
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Those were good. Marinade of soy sauce, vinegar and or lemon and or lime juice, and sugar or other sweetener. Plus whatever seasonings you want. I used Kikkoman with a mix of balsamic vinegar, lemon juice, and lime juice. Real maple syrup as the sweetener. Added some minced fresh ginger root and garlic. Marinated in the fridge overnight. Added some rice wine vinegar before cooking. Grilled on the stove stop with a little peanut oil.
Would be good cooked over direct heat charcoal. Still did not settle on an outdoor grill. Gotta buncha credit at Lowe's and Best Buy. Just paid off some same as cash deals. Might go look.
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Those were good. Marinade of soy sauce, vinegar and or lemon and or lime juice, and sugar or other sweetener. Plus whatever seasonings you want. I used Kikkoman with a mix of balsamic vinegar, lemon juice, and lime juice. Real maple syrup as the sweetener. Added some minced fresh ginger root and garlic. Marinated in the fridge overnight. Added some rice wine vinegar before cooking. Grilled on the stove stop with a little peanut oil.
Would be good cooked over direct heat charcoal. Still did not settle on an outdoor grill. Gotta buncha credit at Lowe's and Best Buy. Just paid off some same as cash deals. Might go look.
If you're looking at a charcoal grill, it's hard to go wrong with a Weber kettle.
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If you're looking at a charcoal grill, it's hard to go wrong with a Weber kettle.
Still deciding whether to buy new or repair the ancient one. Or maybe buy the mini one.
Meanwhile, the annual meting of the procrastination club has been postponed until further notice.
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I actually have some chicken breast marinating in teriyaki. Not at fancy as Nichi’s blend but teriyaki nonetheless. Just a blend of Schnuck’s store brand and Kikkoman. The kiddos like it a little sweeter that what you get with Kikkoman alone and the Schnuck’s has plenty of sugar and pineapple juice.
I am not a big fan of chicken in general but beef and fish steaks are so goddamned expensive that chicken (aka poverty protein) has been finding it’s way into the rotation more often here at Casa Del Custard. Have been experimenting with different marinades and seasonings and preparation methods to make it more palatable.
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I actually have some chicken breast marinating in teriyaki. Not at fancy as Nichi’s blend but teriyaki nonetheless. Just a blend of Schnuck’s store brand and Kikkoman. The kiddos like it a little sweeter that what you get with Kikkoman alone and the Schnuck’s has plenty of sugar and pineapple juice.
I am not a big fan of chicken in general but beef and fish steaks are so goddamned expensive that chicken (aka poverty protein) has been finding it’s way into the rotation more often here at Casa Del Custard. Have been experimenting with different marinades and seasonings and preparation methods to make it more palatable.
I’m not a fan of teriyaki. Just not a good flavor imo.
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I’m not a fan of teriyaki. Just not a good flavor imo.
Good to know for the Grange Grove HQ2 Cook Out this Fall.
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I’m not a fan of teriyaki. Just not a good flavor imo.
What about The Orange Chicken?
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I’m not a fan of teriyaki. Just not a good flavor imo.
Try using 1/4 to 1/2 of the teriyaki in a recipe. I do that with cumin all of the time.
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What about The Orange Chicken?
Had some just last week. Was delicious.
And yes, my new avatar is a plate of Orange Chicken. So take that!
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cumin
Just a guess that he will misconstrue this. If you know what I mean.
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Had some just last week. Was delicious.
And yes, my new avatar is a plate of Orange Chicken. So take that!
And chickengeorge should change his name to OrangeChickenGeorge.
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nb!!
I’m not a fan of teriyaki. Just not a good flavor imo.
What are you using? It's sort of a BBQ sauce and marinade made with soy sauce instead of tomato or worcestershire.
A good authentic naturally brewed soy sauce helps to start. There are two types, called shoyu and tamari in Japan. Shoyu is mellower and better. Kikkoman sells both in this country. Plus a lighter, less salt shoyu. That also sell premade teriyaki sauce and a popular dipping sauce for spring rolls.
I sometimes use Kikkoman teriyaki sauce to start. It already has wine, vinegar, and sugar added to their shoyu.
I think restaurant teriyaki sauce is usually made with mirin, a sweetened rice wine. Some cooks like to add rice wine vinegar instead of or in addition to the wine. Or they use regular sake. (sake is rice wine)
If you start with a good soy sauce, you can add a little wine, any vinegar, citrus juice, pineapple juice, etc. Sugar, brown sugar, maple syrup, honey, etc. for sweetness. If it seems too strong, dilute it with water.
We sometimes add garlic, ginger, allspice, anise, pepper, etc. .
Shoyu is brewed with soy beans and wheat.
Tamari or dark soy sauce is made with soy beans, no wheat. It is also sold as gluten free soy sauce.
Shitty soy sauce is made with extracts and caramel coloring.
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And yes, my new avatar is a plate of Orange Chicken. So take that!
Your selfie was a good picture.
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Your selfie was a good picture.
Was one of my better mug shots.
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What are you using? It's sort of a BBQ sauce and marinade made with soy sauce instead of tomato or worcestershire.
A good authentic naturally brewed soy sauce helps to start. There are two types, called shoyu and tamari in Japan. Shoyu is mellower and better. Kikkoman sells both in this country. Plus a lighter, less salt shoyu. That also sell premade teriyaki sauce and a popular dipping sauce for spring rolls.
I sometimes use Kikkoman teriyaki sauce to start. It already has wine, vinegar, and sugar added to their shoyu.
I think restaurant teriyaki sauce is usually made with mirin, a sweetened rice wine. Some cooks like to add rice wine vinegar instead or in addition to the wine. Or they use regular sake.
If you start with a good soy sauce, you can add a little wine, any vinegar, citrus juice, pineapple juice, etc. Sugar, brown sugar, maple syrup, honey, etc. for sweetness. If it seems too strong, dilute it with water.
We sometimes add garlic, ginger, allspice, anise, and or pepper.
This soy sauce talk is actually more interesting than the roster construction thread or whatever it is where Plaza is taking everyone on.
I think we need a separate soy sauce thread.
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This soy sauce talk is actually more interesting than the roster construction thread or whatever it is where Plaza is taking everyone on.
I think we need a separate soy sauce thread.
Buy reduced sodium.
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This soy sauce talk is actually more interesting than the roster construction thread or whatever it is where Plaza is taking everyone on.
I think we need a separate soy sauce thread.
The last edit is better.
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Your selfie was a good picture.
😂
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Buy reduced sodium.
Already do.
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Buy reduced sodium.
it doesn't taste right. I use the regular. Also generously use freshly ground Himalayan pink salt. My sodium is checked every three months. It is always in the lower part of the normal range.
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it doesn't taste right. I use the regular. Also generously use freshly ground Himalayan pink salt. My sodium is checked every three months. It is always in the lower part of the normal range.
Count your blessings.
I buy reduced sodium products when I can, and add salt to satisfy my taste. It gets the job done.
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The Aldi brand reduced sodium soy sauce is actually really good. Has less than half the sodium content per same serving size as the Kikkoman Tamari I have. Still tastes plenty salty to me, and I really enjoy my salt.
Made my marinated teriyaki chicken on the blackstone tonight alongside stir fry veggies and then served over rice. Not too shabby. Should have taken a pic but seems like anytime I cook on the blackstone everything is happening so fast I don’t even think about anything else. Maybe that’s why it’s so cathartic.
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The Aldi brand reduced sodium soy sauce is actually really good. Has less than half the sodium content per same serving size as the Kikkoman Tamari I have. Still tastes plenty salty to me, and I really enjoy my salt.
Made my marinated teriyaki chicken on the blackstone tonight alongside stir fry veggies and then served over rice. Not too shabby. Should have taken a pic but seems like anytime I cook on the blackstone everything is happening so fast I don’t even think about anything else. Maybe that’s why it’s so cathartic.
Let me know when you make orange chicken....
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Let me know when you make orange chicken....
That stuff is for white folks.
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That stuff is for white folks.
Custard. Chinaman. Hard working. Good at math.
https://youtu.be/nzMahrucH04
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Trump puts ketchup on his steak.
That's it. That's the tweet
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Trump puts ketchup on his steak.
That's it. That's the tweet
I find this much more offensive than many of the other offensive things he has been accused of
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Neighborhood bbq tomorrow. We have pork butts going on the smoker overnight for pulled pork for lunch after the parade.
Prime 1.5” NY strips (16 oz each), thick cut well marbled bone in pork chops, chicken leg quarters, and a small mountain of hot dogs and hamburgers going on the grill for the evening meal. I don’t need any sides but I’m sure people will bring them.
A shitload of fireworks on the lake shore at dark. It’s gonna be awesome.
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Neighborhood bbq tomorrow. We have pork butts going on the smoker overnight for pulled pork for lunch after the parade.
Prime 1.5” NY strips (16 oz each), thick cut well marbled bone in pork chops, chicken leg quarters, and a small mountain of hot dogs and hamburgers going on the grill for the evening meal. I don’t need any sides but I’m sure people will bring them.
A shitload of fireworks on the lake shore at dark. It’s gonna be awesome.
Sounds wonderful. Enjoy.
Ribs, brats, Mom's potato salad and whatever else after the boat parade on tap here.
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No halibut? Or walleye? Come on, man!
Sounds great. Happy 4th you fascist!
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Got a nice thick chuck roast I'll smoke tomorrow, I'll take pics
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Snow crab legs from Sam’s !
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smoked chuck roast at 225 to around 158F then wrapped in foil, took it off at 190F and let it rest for like 3 hours in a drink cooler... so good, its like a hybrid of prime rib and brisket and so juicy and buttery, amazing
seasoned with salt, pepper, garlic and onion powder
(https://i.imgur.com/9DAzrOW.jpg)
(https://i.imgur.com/gO44vFA.jpg)
(https://i.imgur.com/IRDkjnq.jpg)
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Interesting. My experiments with slow cooking chuck roast for long periods haven’t gone well. It’s not bad but still just tastes like normal chuck roast to me but with a little added flavor. The Mississippi one I did off of MN’s posts was pretty good but super salty, I overdid the seasoning. Chuck roast to me just has this very distinctive flavor no matter how it’s cooked that throws me off. Just not my thing I guess.
I didn’t get any pics of the pork butts we did but we used a huge stock pot and my Roman pork puller to do it. Put about 15-20 lbs away in vacuum bags tonight after fireworks. I did take a pic of the NY Strips I did this evening right before fireworks. I put a cast iron skillet over the coals, reverse seared them with some hickory chips, then threw them in the skillet to finish. Took them off at 125 internal temp and sliced up thin and put in a foil pan as finger food for the fireworks show. They were pretty good. Sometimes the texture of strips is a little mealy to me and that was the case tonight.
(https://i.ibb.co/VTznP42/27172027-6533-47-D6-997-B-1904-E24080-E4.jpg) (https://ibb.co/FzyZjTg)
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Looks good. I'll have to try slicing one some day, if I ever see a chuck that thick.
And keeping food warm in the cooler is a great trick.
I always cut back on salt. Sometimes it doesnt work the right way tho. Yesterday's ribs could have used more.
Last week's pulled chuck ...
And a little horseradish sauce to go with.
(https://i.ibb.co/nb3yBPV/Screenshot-20220705-074006-Gallery.jpg) (https://ibb.co/JKxTq3b)
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Interesting. My experiments with slow cooking chuck roast for long periods haven’t gone well. It’s not bad but still just tastes like normal chuck roast to me but with a little added flavor. The Mississippi one I did off of MN’s posts was pretty good but super salty, I overdid the seasoning. Chuck roast to me just has this very distinctive flavor no matter how it’s cooked that throws me off. Just not my thing I guess.
I didn’t get any pics of the pork butts we did but we used a huge stock pot and my Roman pork puller to do it. Put about 15-20 lbs away in vacuum bags tonight after fireworks. I did take a pic of the NY Strips I did this evening right before fireworks. I put a cast iron skillet over the coals, reverse seared them with some hickory chips, then threw them in the skillet to finish. Took them off at 125 internal temp and sliced up thin and put in a foil pan as finger food for the fireworks show. They were pretty good. Sometimes the texture of strips is a little mealy to me and that was the case tonight.
(https://i.ibb.co/VTznP42/27172027-6533-47-D6-997-B-1904-E24080-E4.jpg) (https://ibb.co/FzyZjTg)
I never really liked NY strips either and couldn't figure out why, your description is perfect as to why they aren't my favorite, would still smash a good smoked one though, yours looked nice!
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Tacos tonight. Taco Tuesday.
(https://i.ibb.co/hgsP9kB/Screenshot-20220712-120012.jpg) (https://ibb.co/hgsP9kB)
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Tacos tonight. Taco Tuesday.
(https://i.ibb.co/hgsP9kB/Screenshot-20220712-120012.jpg) (https://ibb.co/hgsP9kB)
You eating out AOC?! 😂
It’s gotta be better than PMAN and Tempo🤷🏻♂️
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Sablefish and lingcod on a sorry grill. A couple of bucks decided to join us for dinner.
(https://i.ibb.co/1RGTYSZ/20220722-180250.jpg) (https://ibb.co/2c3d0bq)
(https://i.ibb.co/55KDsvY/20220722-183731.jpg) (https://ibb.co/8jY3P2z)
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Sablefish and lingcod on a sorry grill. A couple of bucks decided to join us for dinner.
(https://i.ibb.co/1RGTYSZ/20220722-180250.jpg) (https://ibb.co/2c3d0bq)
(https://i.ibb.co/55KDsvY/20220722-183731.jpg) (https://ibb.co/8jY3P2z)
Did you name.them Giannis Antetokounmpo and Khris Middleton? Portis?
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Could name the one with the one good antler Jabari
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Neighbor buddy’s wife is out of town and we are doing an 8.5 lb brisket flat on his pellet grill. Should be done early evening. Pretty excited, haven’t made any brisket since last fall.
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Did you name.them Giannis Antetokounmpo and Khris Middleton? Portis?
4 Guy and Shortchanged.
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Found some chuck eyes at the grocery store today. 4.99/lb. Excited to give them a go.
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Found some chuck eyes at the grocery store today. 4.99/lb. Excited to give them a go.
How'd it go ?
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How'd it go ?
Last minute change of plans. Doing them tomorrow instead. Will report back.
I’m thinking 30 second sear on each side, then indirect heat to temp. Sound right?
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Last minute change of plans. Doing them tomorrow instead. Will report back.
I’m thinking 30 second sear on each side, then indirect heat to temp. Sound right?
Sounds about right.
I'd be cooking on charcoal, so I would cook then sear. I never see chuck eyes.
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Last minute change of plans. Doing them tomorrow instead. Will report back.
I’m thinking 30 second sear on each side, then indirect heat to temp. Sound right?
I usually do it backwards from that, but not sure it matters. Only things that really matter are getting some Maillard reaction and not overcooking them. Everything else you can kind of account for after the fact for personal taste.
Chuck eyes are everywhere around here but some are basically chuck steaks being sold as chuck eyes. Meijer is especially bad for this.
I personally like to sous vide them for two hours then sear on grill or blackstone. They’re an inherently inconsistent cut of meat and the sous vide can help modulate that. Regardless just make sure to slice across the train and you’ll probably not be disappointed even if it’s a less than stellar cut at just $4.99/lb
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I usually do it backwards from that, but not sure it matters. Only things that really matter are getting some Maillard reaction and not overcooking them. Everything else you can kind of account for after the fact for personal taste.
Chuck eyes are everywhere around here but some are basically chuck steaks being sold as chuck eyes. Meijer is especially bad for this.
I personally like to sous vide them for two hours then sear on grill or blackstone. They’re an inherently inconsistent cut of meat and the sous vide can help modulate that. Regardless just make sure to slice across the train and you’ll probably not be disappointed even if it’s a less than stellar cut at just $4.99/lb
Update. I reverse seared them, seasoned with salt, pepper, garlic powder and onion powder. Pretty damn good. Came out nice and tender. 5 minutes on each side, 30 second sear on each side.
For that price, I would do it again.
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Update. I reverse seared them, seasoned with salt, pepper, garlic powder and onion powder. Pretty damn good. Came out nice and tender. 5 minutes on each side, 30 second sear on each side.
For that price, I would do it again.
Good to hear.
$4.99 is hamburger pricing around here, if not more.
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^ exactly. Glad it turned out well. I’ve turned a lot of people onto them over the past few years as beef has skyrocketed.
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Chuck eyes are everywhere around here but some are basically chuck steaks being sold as chuck eyes. Meijer is especially bad for this.
Berkot's had some a couple times last summer 2021. The first batch were sold as prime chuck eye steak. The second time were sold as choice Delmonico chuck eye steak.
Not sure what I actually bought,; don't recall what I paid.
Both were way less than rib eye. The prime cuts were good for the price but not great. The choice cuts were greasy and stringy. I saw those again and passed.
Something they had a lot last year was picanha steaks. Those were excellent and priced like bottom round steak. I haven't seen them for awhile.
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Berkot's had some a couple times last summer 2021. The first batch were sold as prime chuck eye steak. The second time were sold as choice Delmonico chuck eye steak.
Not sure what I actually bought,; don't recall what I paid.
Both were way less than rib eye. The prime cuts were good for the price but not great. The choice cuts were greasy and stringy. I saw those again and passed.
Something they had a lot last year was picanha steaks. Those were excellent and priced like bottom round steak. I haven't seen them for awhile.
Picanha may also be labeled as coulotte or top sirloin cap. I've had it once, and it had a good sized fat cap on it. Delicious.
A chuck eye is cut from between the chuck and rib sections. I've had choice from a butcher shop that are generally very good, and choice from a run of the mill grocery store that ended up mostly tossed.
2 chuck eyes per cow.
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I did picanha last summer for the first time and it was great. Served it with chimichurri. I see it pretty regularly but just haven’t grabbed any lately. Kinda reminds me of tri tip.
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I had a lamb burger (med rare) at a place in Ames, Iowa last night. It was phenomenal. Might have to try my hand at some back home.
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Made some top sirloins from Costco tonight. Those things are so easy to cook.
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Trump's ass - bolied in hot water
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How did you make the sirloins? I hadn’t been getting sirloins for a really long time but had some at the neighbors a while back that were excellent. Got some at Meijer a while back and they were great. Got some last week at Meijer. They looked great but were tough as shoe leather.
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How did you make the sirloins? I hadn’t been getting sirloins for a really long time but had some at the neighbors a while back that were excellent. Got some at Meijer a while back and they were great. Got some last week at Meijer. They looked great but were tough as shoe leather.
That's because the radical left spent 300k to defeat Meijer in his primary
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How did you make the sirloins? I hadn’t been getting sirloins for a really long time but had some at the neighbors a while back that were excellent. Got some at Meijer a while back and they were great. Got some last week at Meijer. They looked great but were tough as shoe leather.
These fuckers were so thick I actually butterfly cut them. Seared them on the front end, then indirect heat to temp. My wife likes them less pink (I know), so I kept hers closer to the fire. I think I flipped them after 6 minutes.
Very tender.
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Smoked a meat loaf last night.
I'm not a fan of freezing ground beef, but this got the stamp of approval from MrsMn.
Had some Minnesota sweet corn and MrsMn baked a loaf of sour dough to go with.
(https://i.ibb.co/7NgVZQH/20220808-192024.jpg) (https://ibb.co/vvsmThb)
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That’s something I’ve been meaning to do for a while. Looks great.
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That’s something I’ve been meaning to do for a while. Looks great.
My Mom used oatmeal, not bread crumbs, and a little nutmeg mixed in with the egg(s).
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Golf, you ok?
https://www.thesmokinggun.com/documents/stupid/steak-assault-collar-659321
AUGUST 9--A Florida Woman is facing a domestic assault charge for allegedly throwing a raw steak at her partner during a confrontation Sunday night in their residence.
Police say Rochelle Wright, 42, and the male victim were “involved in a verbal argument and were intoxicated” when the uncooked meat went airborne. Wright and the man, cops report, have been together for 20 years and are the parents of a juvenile.
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I had a lamb burger (med rare) at a place in Ames, Iowa last night. It was phenomenal. Might have to try my hand at some back home.
Speaking of, this was in today's fishwrap.
(https://i.ibb.co/gr5hSyz/Screenshot-20220811-113752-Samsung-Internet.jpg) (https://ibb.co/Jcfgvn5)
(https://i.ibb.co/m0JFPqg/Screenshot-20220811-113811-Samsung-Internet.jpg) (https://ibb.co/BGLKYZF)
(https://i.ibb.co/jvBJZ99/Screenshot-20220811-113906-Samsung-Internet.jpg) (https://ibb.co/d01mJss)
(https://i.ibb.co/34pSmqk/Lamb-Burger-jpeg.jpg) (https://ibb.co/HBtGTsX)
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Speaking of, this was in today's fishwrap.
(https://i.ibb.co/gr5hSyz/Screenshot-20220811-113752-Samsung-Internet.jpg) (https://ibb.co/Jcfgvn5)
(https://i.ibb.co/m0JFPqg/Screenshot-20220811-113811-Samsung-Internet.jpg) (https://ibb.co/BGLKYZF)
(https://i.ibb.co/jvBJZ99/Screenshot-20220811-113906-Samsung-Internet.jpg) (https://ibb.co/d01mJss)
(https://i.ibb.co/34pSmqk/Lamb-Burger-jpeg.jpg) (https://ibb.co/HBtGTsX)
Seems like a lot less hassle to just have a gyros.
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Haha those onions better be worth it.
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Haha those onions better be worth it.
PAMan and I would either use raw, or grilled, sweet onions. Skip the pickling part.
But then again, he may just go out for fast food gyros.
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I had a lamb burger (med rare) at a place in Ames, Iowa last night. It was phenomenal. Might have to try my hand at some back home.
What's the name of this place? I'm in Ames occasionally.
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Dublin Bay Irish Pub
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Dublin Bay Irish Pub
Thanks! I'll give it a run.
If you're over there again, and you haven't tried it, do Hickory Park BBQ.
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Thanks not sure I’ve had that. I’ve eaten at Dublin Bay many times over the last 4-5 years and although I don’t normally seek Irish places out, it’s always been excellent. It’s a little more upscale than a typical Irish pub type place. Cornbred is another good one there.
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Going to be in Denver (downtown) til Saturday. Any suggestions for food? Used to go every January years ago and had some favorite places but a lot of them weren’t there anymore when I went in Feb 2021.
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Going to be in Denver (downtown) til Saturday. Any suggestions for food? Used to go every January years ago and had some favorite places but a lot of them weren’t there anymore when I went in Feb 2021.
No fucking way. I'm going to be in Denver this weekend too. Aurora, actually. Moving my daughter in to grad school.
Yes, food suggestions, please.
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Went to King of Wings when out there. Not in Denver proper. Liked it. Had good beers. Casual. In a repurposed garage.
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Went to Black Dog and had the burnt ends after moving AggressiveSon into his dorm yesterday. It was fine.
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Was physically in a courtroom for the 1st time in over 2.5 years today. Celebrated by having orange chicken and an egg roll for lunch. Suck it, haters!
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I just had a gummy and am about to hit the town. There’s a convention of 3000+ Furries in my hotel. Wish me luck.
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Was physically in a courtroom for the 1st time in over 2.5 years today. Celebrated by having orange chicken and an egg roll for lunch. Suck it, haters!
You weren't in an orange jump suit, were you ?
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You weren't in an orange jump suit, were you ?
The orange chicken in the MCC is awesome
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Have you ever had CCP orange chicken?
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The orange chicken in the MCC is awesome
That's good to hear.
How long are you in for ?
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That's good to hear.
How long are you in for ?
5 years. I hid nuclear weapons documents in my basement.
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5 years. I hid nuclear weapons documents in my basement.
Burnt ends in Champaign one day and orange chicken in MCC the next.
Good luck.
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Burnt ends in Champaign one day and orange chicken in MCC the next.
Good luck.
Just trying to avoid being Epsteined.
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A nice day today a little south of the north coast.
Pork roast, potato salad and sweet corn.
And a Zombie Dust for dessert.
(https://i.ibb.co/8mPJfk2/20220822-194446.jpg) (https://ibb.co/nwQTYpf)
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(https://i.ibb.co/YQhsMLp/1661227621464.jpg) (https://ibb.co/LR17WZn)
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My 1st try at smoked Juicy Lucys.
1/2lb wild rice burger mix ( they shrink, lol) with sharp cheddar inside. Cooked at 250° for just under 2 hours with some hickory.
Delicious.
(https://i.ibb.co/Yy5rv8f/20220829-200608.jpg) (https://ibb.co/P92SB41)
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Those look good!
Just came here to post these. 16 oz CAB strip steak sous vide at 129 for 3 hours (from frozen) then seared on blackstone.
(https://i.ibb.co/3C9JYs0/3-E634715-5-FA0-4-B7-F-B80-D-BE49306-F3-D34.jpg) (https://ibb.co/sVdBJPF)
(https://i.ibb.co/23Dkm3v/667-C1134-8-FDD-4-B97-B5-B7-7-DB755-DD58-C4.jpg) (https://ibb.co/CKkHNKb)
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Those look good!
Just came here to post these. 16 oz CAB strip steak sous vide at 129 for 3 hours (from frozen) then seared on blackstone.
(https://i.ibb.co/3C9JYs0/3-E634715-5-FA0-4-B7-F-B80-D-BE49306-F3-D34.jpg) (https://ibb.co/sVdBJPF)
(https://i.ibb.co/23Dkm3v/667-C1134-8-FDD-4-B97-B5-B7-7-DB755-DD58-C4.jpg) (https://ibb.co/CKkHNKb)
And those look good.
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(https://i.imgur.com/i8QBMwp.jpg)
smash burgers get on my level
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(https://i.imgur.com/i8QBMwp.jpg)
smash burgers get on my level
I could have used more cheese in my burgers, but what do you have there ? 3 slices ?
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nah just two, one for each patty, bottom is a dill pickle slice looks strange for some reason
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nah just two, one for each patty, bottom is a dill pickle slice looks strange for some reason
Yeah, sure. Because everybody puts the pickle on the bottom. 🤣
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Yeah, sure. Because everybody puts the pickle on the bottom. 🤣
Must be a signal to QAnon restauranteurs.
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AggressiveSon has things to do in CU this weekend, if I go down there for a day, where should I take the AggressiveSon and PassiveWoman to eat? We already had the BBQ at Black Dog.
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Manzella’s - Family owned Italian fixture
Maize at the Station - Outstanding Mexican
Watson’s Shack and Rail - Southern style chicken and waffle place with lots of different whiskey, kinda hipsterish
Ferren’s - Really good burger and beer joint
Casey’s - Pizza
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Manzella’s - Family owned Italian fixture
Maize at the Station - Outstanding Mexican
Watson’s Shack and Rail - Southern style chicken and waffle place with lots of different whiskey, kinda hipsterish
Ferren’s - Really good burger and beer joint
Casey’s - Pizza
Thanks. Looked at the websites. Look good.
How good is the lasagna at Manzella's? Also, I noted this on the lunch menu:
Franco Style Beef
covered in au jus & onions
Farren's says it is closed Sunday...
Might have to try Watson's Dad's Day weekend. Sure it won't be too busy then...
Will have to try Casey's...hear the pizza is the best!
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Thanks. Looked at the websites. Look good.
How good is the lasagna at Manzella's? Also, I noted this on the lunch menu:
Will have to try Casey's...hear the pizza is the best!
I'd steer clear of French preparations at an Italian restaurant that doesn't know their French.
You can probably find some good Orange Chicken somewhere.
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You can probably find some good Orange Chicken somewhere.
Probably find it every 5 feet in Campustown.
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The au jus thing is almost too good to be true. 🤣
I haven’t been to Manzella’s in ages but always enjoyed it.
Maize at the Station would be a great Sunday meal. It’s a neat setting and their food is exceptional. If you’re into more authentic Mexican fare, that is.
Golden Harbor is fantastic super authentic Chinese. Don’t serve alcohol though I don’t think.
I am sure there are other places that are new and really good that I haven’t been to yet.
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The au jus thing is almost too good to be true. 🤣
I haven’t been to Manzella’s in ages but always enjoyed it.
Maize at the Station would be a great Sunday meal. It’s a neat setting and their food is exceptional. If you’re into more authentic Mexican fare, that is.
Golden Harbor is fantastic super authentic Chinese. Don’t serve alcohol though I don’t think.
I am sure there are other places that are new and really good that I haven’t been to yet.
I hopefully will have plenty opportunities to hit all the places....including Casey's. Thanks for the suggestions.
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Don’t get Casey’s pizza right before you drive back to the city, trust me.
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Don’t get Casey’s pizza right before you drive back to the city, trust me.
Is Sam'n'Ella's Stop*Eat*Get Gas still there?
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Long gone I’m afraid
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Maize at the Station closed for the holiday when we got there. D"oh! The PassiveWoman wanted to go to Carrier Cafe. Neither of us had even been there. So that's where we went. Thoroughly enjoyed my banana shake and turkey club. Torrential rains plagued CU this afternoon.
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Maize at the Station closed for the holiday when we got there. D"oh! The PassiveWoman wanted to go to Carrier Cafe. Neither of us had even been there. So that's where we went. Thoroughly enjoyed my banana shake and turkey club. Torrential rains plagued CU this afternoon.
The Courier Cafe ?
I always enjoyed the place, but the last time I was there was 40 years ago.
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The Courier Cafe ?
I always enjoyed the place, but the last time I was there was 40 years ago.
You must have gone right when it opened.
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You must have gone right when it opened.
Am I supposed to use the google ?
I'm guessing it opened 1978-1979 ?
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Am I supposed to use the google ?
I'm guessing it opened 1978-1979 ?
The wife asked the waitress about the building. Waitress explained the history and said the restaurant opened 40 years ago....
Website says opened Nov 1980
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Something to do with the goodle Champaign Urbana Courier?
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Only been there once for lunch but they had a solid salad bar and good lunch fare.
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MrsMn went in to town yesterday and was going to pick up some wild rice burger mix for smoked juicy Lucys, along with spending a bunch of money.
They gave her ground chuck instead. Not nearly as good as the wild rice Lucys, but still good stuff.
(https://i.ibb.co/LS0vg0z/20220908-190231.jpg) (https://ibb.co/nrwR1ws)
(https://i.ibb.co/pvVy3Tc/20220908-192126.jpg) (https://ibb.co/hRQfKNb)
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The Meijer’s has a sale going on. $7.99 lb porterhouse and t bone steaks. I sorted through them and found a porterhouse I really liked. They weren’t cut but 3/4” thick so instead of a reverse sear or sous vide I went straight to searing it over a 1/2 full chimney of white hot Kingsford briquettes. Bar none the best steak I have made in quite a good long while. Salt and fresh ground black pepper is all I put on it.
(https://i.ibb.co/P1KNSS2/EDFDD39-E-2652-43-F1-A530-656958-BCEFA4.jpg) (https://ibb.co/h2byqqG)
(https://i.ibb.co/N9fK9Jc/70815-BAA-50-C4-4189-AB74-0-E50-F63-B7-C46.jpg) (https://ibb.co/X76t7Kc)
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Whatever you do, don’t go down these rabbit holes. You will never be able to go back to your life the way it was before.
(Same dude)
https://youtube.com/c/GugaFoods
https://youtube.com/c/SousVideEverything
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Whatever you do, don’t go down these rabbit holes. You will never be able to go back to your life the way it was before.
(Same dude)
https://youtube.com/c/GugaFoods
https://youtube.com/c/SousVideEverything
that guy is a lying stealing cocksucker oh and he's annoying as fuck on top of it, fuck him
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The Meijer’s has a sale going on. $7.99 lb porterhouse and t bone steaks. I sorted through them and found a porterhouse I really liked. They weren’t cut but 3/4” thick so instead of a reverse sear or sous vide I went straight to searing it over a 1/2 full chimney of white hot Kingsford briquettes. Bar none the best steak I have made in quite a good long while. Salt and fresh ground black pepper is all I put on it.
(https://i.ibb.co/P1KNSS2/EDFDD39-E-2652-43-F1-A530-656958-BCEFA4.jpg) (https://ibb.co/h2byqqG)
(https://i.ibb.co/N9fK9Jc/70815-BAA-50-C4-4189-AB74-0-E50-F63-B7-C46.jpg) (https://ibb.co/X76t7Kc)
Looks great. Great price.
You sure made a mess on that plate.
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The Meijer’s has a sale going on. $7.99 lb porterhouse and t bone steaks. I sorted through them and found a porterhouse I really liked. They weren’t cut but 3/4” thick so instead of a reverse sear or sous vide I went straight to searing it over a 1/2 full chimney of white hot Kingsford briquettes. Bar none the best steak I have made in quite a good long while. Salt and fresh ground black pepper is all I put on it.
(https://i.ibb.co/P1KNSS2/EDFDD39-E-2652-43-F1-A530-656958-BCEFA4.jpg) (https://ibb.co/h2byqqG)
(https://i.ibb.co/N9fK9Jc/70815-BAA-50-C4-4189-AB74-0-E50-F63-B7-C46.jpg) (https://ibb.co/X76t7Kc)
On a Weber, I always seem to have the best luck just heating up charcoal on one side, good and hot, then searing for 1:00 on each side. Then, moving off as far as I can, and cooking for 5-6 minutes a side, flipping once. Wrap in foil to rest for 5 minutes or so. Seems to always come out perfect.
For the wifes, same, but keep hers closer to the fire after searing. Since she likes hers more done.
For pork chops, depending on thickness, direct heat for 20-30 minutes. No sear, just cook.
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How long you cook that for on each side, Custard?
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Mn, how do you put the cheese in there? Do you roll the cheese up (how many slices, etc.?) and put the meat around it? I've tried placing slices in the middle, and it does not look that molten.
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Mn, how do you put the cheese in there? Do you roll the cheese up (how many slices, etc.?) and put the meat around it? I've tried placing slices in the middle, and it does not look that molten.
Make 2 patties for each burger. Cut the cheese, as thick as you want, to not reach the edges. Press the cheese into the bottom pattie a tiche, then cover with the top pattie and seal the edges.
These cooked at 225-250 for ~ 1hr 15 min with some hickory and apple chunks and charcoal.
Slow cooking should get the cheese molten. I use chunk, not sliced.
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Make 2 patties for each burger. Cut the cheese, as thick as you want, to not reach the edges. Press the cheese into the bottom pattie a tiche, then cover with the top pattie and seal the edges.
These cooked at 225-250 for ~ 1hr 15 min with some hickory and apple chunks and charcoal.
Slow cooking should get the cheese molten. I use chunk, not sliced.
75 minutes to cook a burger? Wow!
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75 minutes to cook a burger? Wow!
Yeah, nah!
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75 minutes to cook a burger? Wow!
1/2# of meat. They shrink tho, lol.
The wild rice mix ones were delicious, and they were close to 2 hours at around mostly 225.
They ain't done til they're done.
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What kind of apples? My apple chunks burnt up.
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Yeah, nah!
There's no flipping the burgers tho.
It's not much different than putting a meat loaf in the oven.
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What kind of apples? My apple chunks burnt up.
Chunks, about 1/2 of a fist size. What temperature are you cooking at ?
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There's no flipping the burgers tho.
It's not much different than putting a meat loaf in the oven.
Well that helps, but still. haha! Looks delicious, though.
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How long you cook that for on each side, Custard?
I don’t ever time anything. There are too many variables. It’s all done by feel. I watch it and flip when I think it needs to be flipped. I’m looking for a color. On a thinner steak like that it’s a risky proposition but I’d rather have a steak that’s seared properly and a little overdone than one that’s perfectly medium rare and has no Maillard reaction. I just tell anyone and everyone to use an actual instant read thermometer and you’ll get it right 9/10 times.
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Did some Oklahoma onion smash burgers tonight
(https://i.ibb.co/x7Vk2xK/AEEB8144-8-BEF-46-EE-935-B-E6666-FD1-D57-C.jpg) (https://ibb.co/HHmSK5L)
(https://i.ibb.co/qF95bjZ/AF6477-CE-F443-4-B79-AD6-A-24648-A3-E4-A6-D.jpg) (https://ibb.co/Z1KmyXZ)
(https://i.ibb.co/FD27WVT/629-C03-F0-9-E26-48-AA-B8-A8-3-E9-B0-CC977-BC.jpg) (https://ibb.co/Tg6hTL3)
(https://i.ibb.co/k14yzjY/87-F2-AED9-D823-4-BCD-9815-C182-C7-B89747.jpg) (https://ibb.co/TL4TJ6z)
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Gotta feed all of the left wingers when they get here for some fishing.
I couldn't decide between frog leg etouffe or over the top kitchen sink chili.
I figured I'd do a trial run on the chili. So far so good.
Cooked the burger mixes over the chili fixins in the smoker for 1 1/2 hours. Busted up the meat and into the pot for a while.
(https://i.ibb.co/ngKSYrk/20220911-173043.jpg) (https://ibb.co/LksfcSp)
(https://i.ibb.co/g3HVSdS/20220911-175755.jpg) (https://ibb.co/80Tcrbr)
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You cooked the burgers over the chili pot?
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You cooked the burgers over the chili pot?
Yep.
That's the "over the top" part.
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Yep.
That's the "over the top" part.
Why?
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Damn that looks good.
I’m guessing the idea is to get smoke on the meat while still preserving the meat juices/fat for the chili itself.
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Made some onion smash burgers Friday night. They were ok, too oniony for me, and I love onions.
(https://i.ibb.co/C7BMTb0/FC5-ECD22-7886-42-FF-9-DA4-07637-F6-E1-CDB.jpg) (https://ibb.co/gTyPBSg)
(https://i.ibb.co/qkXZqSL/9-FDF3162-FE52-4-FEA-9-D0-F-BAD085-BDCA31.jpg) (https://ibb.co/SRWLYjD)
(https://i.ibb.co/hZtqch8/EE55176-C-6440-4-D03-8-B46-78-DFD83-D681-E.jpg) (https://ibb.co/KL31DRy)
(https://i.ibb.co/r48Q215/113-B1-E20-F870-42-FF-8612-206-B1-CC96-A73.jpg) (https://ibb.co/J56cjMr)
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Seared a ribeye over the charcoal chimney again tonight. This time I put on a light coat of this garlic concoction as seen in the pics. It’s an oil base so figured what the hell it might just work.
Had some difficulty getting a sear with normal amount of coals so I threw the steak back in the fridge and added more coals and got it super hot. That did the trick by overcoming the moisture. Pretty good although slightly more done than I’d prefer. Next time I think I’ll just glaze it at the end with this stuff.
(https://i.ibb.co/KWz6Fwm/6-A537-C2-C-E222-4885-9699-3-D98826-C463-E.jpg) (https://ibb.co/yqB0WSV)
(https://i.ibb.co/42wJFDL/105976-E1-FCC4-4-A3-B-9809-B18378-DB799-D.jpg) (https://ibb.co/ypmVNMC)
(https://i.ibb.co/LR5dgVz/4393-B189-1-AAC-4-DDE-BEC8-FDFA29-DA8-FE2.jpg) (https://ibb.co/ZXmzgq6)
(https://i.ibb.co/F32M5CW/090-B9-B71-00-BC-4291-9793-E194-CF90371-D.jpg) (https://ibb.co/fFf5kLS)
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Damn that looks good.
I’m guessing the idea is to get smoke on the meat while still preserving the meat juices/fat for the chili itself.
You are correct.
I left the chili in the smoker for another 1 1/2 hours to simmer after breaking up the meat.
I thought it was a little smoky. A simmer on the stove or in the oven may work better.
Or skip the hickory.
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Why?
Why not ?
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Why not ?
Seems like a lot of work for chili.
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Hey, keeps him off the streets.
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Hey, keeps him off the streets.
Or in bushes stalking coeds or the Groce family…
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Seems like a lot of work for chili.
Easier to open a can.
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MrsMn says the chili is better today.
But this is usually true of chili.
Putting some stuff in a pot and making some burgers isn't exactly work.
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Somehow, women's taste and smell, far exceed whatever I can detect. This can be annoying.
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Did the meat taste dry or grainy at all? That would be my only concern. Not cold enough here yet for chili but have gotten a hoodie out for mornings and evenings. Granted my cold tolerance has gone down and heat tolerance up.
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Did the meat taste dry or grainy at all? That would be my only concern. Not cold enough here yet for chili but have gotten a hoodie out for mornings and evenings. Granted my cold tolerance has gone down and heat tolerance up.
I had some pork sausage and bacon in there as well and all survived the cooking. I could tell when I had a bite of bacon the 1st day, but it must have fallen apart over night and reheating.
The smokiness seemed to get toned down sitting in the frig.
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Somehow, women's taste and smell, far exceed whatever I can detect. This can be annoying.
I don't find it annoying, but I hear ya.
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I don't find it annoying, but I hear ya.
Not so much in the kitchen but, in the bedroom it is annoying.
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Hey, thanks for the smite. I haven't gotten many lately. TY for the applaud too. Those are hard to come by around here.
You didn't notice all of the juices in the pan ? lol.
Just following the recipe, and use of the "gravy mix".
(https://i.ibb.co/v34nqSy/20200610-140904.jpg) (https://ibb.co/wShmgfG)
Do you pronounce it "awe juice" ?
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It's interesting that chili and other spicy hot dishes such as curries come from hot climates. Yet here, chili is in season when it gets cold.
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Threw together quick chili dogs with what we had.
*Rosen's Brat/Sausage rolls
*Nathan's Famous skinless Beef Franks
*Sargento sliced mild cheddar
*Wolf brand Angus beef chili no beans.
*Louisiana Hot Sauce.
Nuked the dogs and canned chili together. Laid a cheese slice on the bun. Added the dog and chili. Hot Sauce for extra zing.
Rosen's brat buns and Nathan's dogs are as good as it gets for chili dogs in my opinion. The mild chili without beans was decent for canned, on par with Chili Man
Should've gone out for shredded cheese and perhaps a white onion to mince.
(https://i.ibb.co/kxRB91f/IMG-20221002-170600408.jpg) (https://ibb.co/XbhL38g)
.
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Nuked?????
You are making a mockery of this thread, sir.
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Ray’s contributions to this thread always make me wonder what they eat on a regular basis.
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Ray’s contributions to this thread always make me wonder what they eat on a regular basis.
Pretty much the regular Merican diet. Pizza and Mountain Dew. Canned Ravioli or Spaghetti O's. Hamburger Helper. Tuna Casserole. Kraft Mac & Cheese. Minute Rice. Sometimes we get a La Choy Chinese Dinner.
For vegetables; instant mashed potatoes, canned corn, and iceberg lettuce.
Love Velveeta, Cheese Whiz, and American Cheese with Ritz crackers for snacks. Also chips.
Drink a lot of pop, Hawaiian Punch, and Tampico. For coffee, instant Folger's because it's mountain grown and that's the richest kind. Great with Cremora.
We like sugar smacks, lucky charms, sugar pops and sugar frosted flakes with whole milk for breakfast.
We like to eat out at BK, Sonic, and Taco Bell. Yum!
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Thanks!
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Pretty much the regular Merican diet. Pizza and Mountain Dew. Canned Ravioli or Spaghetti O's. Hamburger Helper. Tuna Casserole. Kraft Mac & Cheese. Minute Rice. Sometimes we get a La Choy Chinese Dinner.
For vegetables; instant mashed potatoes, canned corn, and iceberg lettuce.
Love Velveeta, Cheese Whiz, and American Cheese with Ritz crackers for snacks. Also chips.
Drink a lot of pop, Hawaiian Punch, and Tampico. For coffee, instant Folger's because it's mountain grown and that's the richest kind. Great with Cremora.
We like sugar smacks, lucky charms, sugar pops and sugar frosted flakes with whole milk for breakfast.
We like to eat out at BK, Sonic, and Taco Bell. Yum!
What happened to the fruit, salmon, peanut butter toast that was in the original post?
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What happened to the fruit, salmon, peanut butter toast that was in the original post?
I think custard was having a little fun with ray's post
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I think custard was having a little fun with ray's post
Ray modified the post
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Ray modified the post
I forgot to mention how much we enjoy Spam. Makes a great meal or a snack. Spam is so versatile. You can slice it and fry it as an entree for any meal. Makes a nice breakfast with powdered eggs. You can use it for a spread with chicken in a biskit. You can even throw it at the TV when the Bears are playing -- it's cheap and easy to clean up.
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I love spam and usually get the Aldi version. I ate a whole can myself Sunday morning.
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I love spam and usually get the Aldi version. I ate a whole can myself Sunday morning.
I actually threw up in my mouth as I read this.
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Was craving a ribeye today and planned on picking one while running errands. Wasn’t impressed with the ribeyes they had on display, but lo and behold they had one of the best looking chuck eyes I’d ever seen.
So I snagged it for $7 and brought it home. Threw some kosher salt, fresh ground black pepper and garlic powder on it, let it sit half an hour, then grilled it over charcoal.
Honestly was better than the $90 wagyu filet I had at a work dinner at Anthony’s Chophouse in Carmel, IN last Wednesday night. I scarfed it so fast I forgot to get pics. Got some of the meal last week however.
(https://i.ibb.co/55q8MYv/9-E1-ED7-A3-10-B0-4-F23-9526-9-C7-E6-EE601-C3.jpg) (https://ibb.co/dQn2Wb6)
(https://i.ibb.co/r54b2jS/97-D9-B1-A1-D698-4284-BF57-52-F1-CC829-AB2.jpg) (https://ibb.co/9yswHDL)
(https://i.ibb.co/BNq4T6K/B959-B147-2368-489-F-9-C08-99-EEC6892-FE5.jpg) (https://ibb.co/zJG8P2H)
(https://i.ibb.co/dWzq6Wb/62765-AB2-0576-4593-9-FE8-256-EB1-D14-E33.jpg) (https://ibb.co/X2vgp2y)
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(https://i.ibb.co/xzkG631/IMG-20221020-160043527.jpg) (https://ibb.co/5s0vL2r)
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So these chuck eyes you guys always talk about are also known as delmonico steak?
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So these chuck eyes you guys always talk about are also known as delmonico steak?
Not really, but there is no definition of a delmonico.
Chuck eye steaks come from a very small area. I think there might be only 2 per cow.
The cut on the left sure looks like a chuck eye, and it differs quite a bit from the cut on the right.
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Not really, but there is no definition of a delmonico.
Chuck eye steaks come from a very small area. I think there might be only 2 per cow.
The cut on the left sure looks like a chuck eye, and it differs quite a bit from the cut on the right.
I don't recall ever seeing a chuck eye at the grocery.
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I don't recall ever seeing a chuck eye at the grocery.
I rarely see them. It can be a good cut.
Juicy Lucys here, with wild rice burger mix.
Patty, cheese, patty. Then seal the edges, which I could have done a better job.
(https://i.ibb.co/rFKdxfn/20221020-164020.jpg) (https://ibb.co/5GXKrxq)
(https://i.ibb.co/Kjx9GgJ/20221020-184836.jpg) (https://ibb.co/rG2ZthV)
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The chuck eyes I found for 4.99 per pound were well worth it. Very good.
Of course, I have developed gout, so I have to watch red meat intake closer. Which fucking sucks.
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Of course, I have developed gout...
Way to let us know you are a rich guy like Rauner and Pritzker.
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Haha, definitely not rich, but I would rather be broke and desperate than deal with gout flare ups. I’ve sprained ankles and knees, and broken bones, and gout is way more painful than any of that other shit.
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That sucks dude. One of my old neighbors is an avid home brewer. Had to quit drinking because of fatty liver. Life can be a real drag.
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Haha, definitely not rich, but I would rather be broke and desperate than deal with gout flare ups. I’ve sprained ankles and knees, and broken bones, and gout is way more painful than any of that other shit.
I started getting it a couple years ago. Last year had it in my ankle and this is no joke, I could just barely walk. Couldn't articulate my ankle at all without excruciating pain. Normally it's in the big toe, which sucks but you can deal with that until bed time. My doctor said the same shit about red meats, alcohol, etc but I don't think they really know what triggers it. I do have high uric acid levels. Anyway, with my ankle flare up I hobbled into a podiatrist and she shot me up (on the inside of the ankle) and let me tell you, that is some painful shit. I think I cried. And sharted.
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Reducing severity and frequency of attacks is a big part of the equation, and diet etc can play a role in that.
Good luck.
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Famous People in History with Gout
These are not the only famous people who have had gout, when we look at both today and throughout history the list grows, and grows.
Ludwig Van Beethoven, musician
Charles Dickens, English author and social critic
Benjamin Franklin, USA Founding Father
John Hancock, American Revolution leader
William Pitt, Former Prime Minister of Great Britain
Sir Isaac Newton, English mathematician and physicist
Nostradamus, French apothecary
Leonardo da Vinci, Italian painter, sculptor, architect and engineer
Samuel Johnson (1709 to 1784) British author and poet, suffered from what he and his doctors labelled as gout, beginning in 1775, when he was 65.
Queen Victoria. The British Monarch had nine children and lived a very full life before her passing at 82 years of age. Her last few years she suffered from a few medical issues, one of them being gout.
Alexander the Great, conqueror
John Calvin, religious leader
Charlemagne , Holy Roman Emperor
Pope Clement XII
Christopher Columbus, explorer
Karl Marx, economist/philosopher
Michelangelo, sculptor
Diet can play a role but mostly it's already baked in the cake. There are meds to reduce uric acid levels. Good luck guys!
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Famous People in History with Gout
These are not the only famous people who have had gout, when we look at both today and throughout history the list grows, and grows.
Ludwig Van Beethoven, musician
Charles Dickens, English author and social critic
Benjamin Franklin, USA Founding Father
John Hancock, American Revolution leader
William Pitt, Former Prime Minister of Great Britain
Sir Isaac Newton, English mathematician and physicist
Nostradamus, French apothecary
Leonardo da Vinci, Italian painter, sculptor, architect and engineer
Samuel Johnson (1709 to 1784) British author and poet, suffered from what he and his doctors labelled as gout, beginning in 1775, when he was 65.
Queen Victoria. The British Monarch had nine children and lived a very full life before her passing at 82 years of age. Her last few years she suffered from a few medical issues, one of them being gout.
Alexander the Great, conqueror
John Calvin, religious leader
Charlemagne , Holy Roman Emperor
Pope Clement XII
Christopher Columbus, explorer
Karl Marx, economist/philosopher
Michelangelo, sculptor
Add Jobu and ChickenGeorge to this illustrious list of iconic dudes.
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I started getting it a couple years ago. Last year had it in my ankle and this is no joke, I could just barely walk. Couldn't articulate my ankle at all without excruciating pain. Normally it's in the big toe, which sucks but you can deal with that until bed time. My doctor said the same shit about red meats, alcohol, etc but I don't think they really know what triggers it. I do have high uric acid levels. Anyway, with my ankle flare up I hobbled into a podiatrist and she shot me up (on the inside of the ankle) and let me tell you, that is some painful shit. I think I cried. And sharted.
What did they shoot you up with?
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What did they shoot you up with?
Cortisone. Think she was trying to get the swelling down while the meds took effect. It was pretty shitty. Haven't really had a bad flare up for nearly a year and I really didn't change my habits much at all. I like to drink beer. But, I did drop a bunch of weight this year, and I'm sure that can't hurt.
I take meloxicam for flare-ups. It takes awhile to kick in. If it continues, I'll get on something to lower uric acid levels. I just don't like being on any kind of meds long term.
Back to the chuck-eye talk. Very rarely find it locally. Have to be at the store at the right time. It's funny, because it's always kind thrown back in with the other steaks as if somebody picked it up, didn't know what it was, and just threw it back in the meat case. Fools!
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I just got a cortisone shot last week for my right knee. Been battling some meniscus issues and bursitis stemming back to some stupid exercise I was doing in the gym. I have had that knee scoped before for torn meniscus and was expecting the same after this incident. Instead the doctor whipped out this scary long needle and unceremoniously plunged it deep into the center of the joint. Feels great now but fuck that shot was no fun! Can imagine the ankle is way worse yet.
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Add Jobu and ChickenGeorge to this illustrious list of iconic dudes.
Dammit, you beat me to it.
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Old (dumb and idiotic, per Spark) farts on this board! Get off my lawn!
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I started getting it a couple years ago. Last year had it in my ankle and this is no joke, I could just barely walk. Couldn't articulate my ankle at all without excruciating pain. Normally it's in the big toe, which sucks but you can deal with that until bed time. My doctor said the same shit about red meats, alcohol, etc but I don't think they really know what triggers it. I do have high uric acid levels. Anyway, with my ankle flare up I hobbled into a podiatrist and she shot me up (on the inside of the ankle) and let me tell you, that is some painful shit. I think I cried. And sharted.
I’ve always had it in my right big toe. It’s been a thing for years, but the flare-ups are more frequent now. My uric acid test came back high, so I’m going on allopurinol. I’m also on prednisone for 10 days and gulping up ibuprofen.
The ankle would suck. The toe is awful too. Every fucking step is awful.
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Add Jobu and ChickenGeorge to this illustrious list of iconic dudes.
I, for one, am honored.
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For some reason, they trimmed the fat cap off these, but I bought some anyway. Seasoned and sliced one into steaks. Tasty and tender grilled, but were a tiny bit on the dry and chewy side. Might try slow roasting a whole one.
(https://i.ibb.co/sQqsqpf/IMG-20221021-162626396.jpg) (https://ibb.co/S0BVBDj)
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For some reason, they trimmed the fat cap off these, but I bought some anyway. Seasoned and sliced one into steaks. Tasty and tender grilled, but were a tiny bit on the dry and chewy side. Might try slow roasting a whole one.
(https://i.ibb.co/sQqsqpf/IMG-20221021-162626396.jpg) (https://ibb.co/S0BVBDj)
Looks like they scalped it.
Yep, try going low and slow.
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That’s a great price for that piece of meat regardless of fat cap, unless it was like Select or something. I’ve been seeing these all over the place lately. The big, more premium grocery chain here has piles of them in the meat case, priced at $9.99/lb. Saw them tonight and thought about grabbing one for the weekend but didn’t want to spend damn near ribeye price for it.
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I've never seen anything called that either.
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Also known as sirloin cap.
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Those are labeled USDA choice. I have a couple more in the freezer.
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Got an instapot finally, neighbors got a newer bigger fancier one and gifted this to us. First time trying it out tonight. Layered chunks of potatoes, baby carrots, onions, mushrooms, and thick cut pork chops. Seasoned everything with Italian dry dressing seasoning, seared the chops on the blackstone, then put it all in the pot and poured tomato sauce over the whole works. It was decent, didn’t have enough salt so had to add same after. Also added too much water so it got a little soupy. The veggies with borderline falling apart and the chops weren’t as tender as I had hoped. Pulled all the veggies out after 15 mins and threw the chops back in for 5 mins. Better but still not what I had hoped. Was looking more for fall-apart-tender slow cooker type texture. Think the chops were just too lean for that. Might use a Boston butt roast next time and cook it then add the veggies later. Kind of excited to tinker with this as the weather gets shitty (relatively speaking) and the days get shorter. Pic was taken before I pressure cooked it. I was amazed how much cooking took place in 15 mins.
(https://i.ibb.co/vq8trdr/B3-B30-FA0-F741-48-C2-A73-B-3790-B61-A429-D.jpg) (https://ibb.co/zxwkL2L)
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(https://i.ibb.co/xzkG631/IMG-20221020-160043527.jpg) (https://ibb.co/5s0vL2r)
Cooked these. More like a tender chuck steak than a poor man's ribeye.
(https://i.ibb.co/vkw0zJV/IMG-20221021-193602647.jpg) (https://ibb.co/dDW8KQj)
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I've never seen anything called that either.
Also known as sirloin cap.
Those are labeled USDA choice. I have a couple more in the freezer.
I've never seen anything called that either.
Have you seen coullote ?
I thought picanha, sirloin cap and coullote were all the same with difference in terminology being regional.
This guy says the coullote has no fat cap....
" 2 packages of coulotte (no fat cap) or picanha (with fat cap) per cow. depending on what I request."
Maybe try a salt and pepper rub and 275° to short of medium rare, then reverse sear to medium rare.
Or whatever Custard says.
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I have not seen coullote
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The instant pot has been great for Mississippi pot roast, chili, and rice. Made some good chicken dishes. Can't say I would have thought to make pork chops in it.
You may want to look at
a website called 365ofcrockpot.com. It has a lot of instant pot recipes using various ingredients which could help you in the timing part when doing your own thing.
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This is the first time I bought one of these.
(https://i.ibb.co/ZxcsNJx/IMG-20221022-152722788.jpg) (https://ibb.co/kXqnMyX)
(https://i.ibb.co/VMDt8k8/IMG-20221022-152745126.jpg) (https://ibb.co/Jr2KPSP)
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This is the first time I bought one of these.
(https://i.ibb.co/ZxcsNJx/IMG-20221022-152722788.jpg) (https://ibb.co/kXqnMyX)
(https://i.ibb.co/VMDt8k8/IMG-20221022-152745126.jpg) (https://ibb.co/Jr2KPSP)
It's what's for dinner and going on the grill at 250-275. Just salt and pepper.
(https://i.ibb.co/bJYWTW3/20221022-163502.jpg) (https://ibb.co/QdhbLbc)
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I could have eaten the whole thing.
(https://i.ibb.co/MsLQ2pD/20221022-184843.jpg) (https://ibb.co/DtnTVkD)
(https://i.ibb.co/St5ShWL/20221022-185850.jpg) (https://ibb.co/pfbqtGm)
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I love tri tip. Haven’t made one in a while. They seem to be a little hit or miss to me compared to a ribeye or something, I always make them the same way, but sometimes they can be a little tougher or stringier than others.
It’s always been fun to me to do this as close to Santa Maria style as possible. The vaqueros out there used to season it with coarse salt, fresh ground black pepper, and garlic, then cook it over red oak fire and serve with pinquito beans and fresh salsa. I used to have local access to California red oak but now I use post oak or whatever seasoned oak I can get my hands on.
I cook it on an old half barrel Oklahoma Joe open top grill. I use about half charcoal half wood and let it burn down enough so that it doesn’t have a bunch of open flame. Then I put most of the coals at one end of the grill and a little at the other end. I cook it over the high heat end until it has the crust I’m looking for, then transfer it down to the low heat end and tent some foil over it to hold the heat, then take it off when it hits about 130*.
This is the recipe I use for the salsa. It’s life changing.
https://www.epicurious.com/recipes/member/views/santa-maria-style-salsa-5dfbc8e7e02edd0008557ca4
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I used to grow Anaheim Chilies. An excellent mild chili with lots of pepper flavor.
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I love tri tip. Haven’t made one in a while. They seem to be a little hit or miss to me compared to a ribeye or something, I always make them the same way, but sometimes they can be a little tougher or stringier than others.
It’s always been fun to me to do this as close to Santa Maria style as possible. The vaqueros out there used to season it with coarse salt, fresh ground black pepper, and garlic, then cook it over red oak fire and serve with pinquito beans and fresh salsa. I used to have local access to California red oak but now I use post oak or whatever seasoned oak I can get my hands on.
I cook it on an old half barrel Oklahoma Joe open top grill. I use about half charcoal half wood and let it burn down enough so that it doesn’t have a bunch of open flame. Then I put most of the coals at one end of the grill and a little at the other end. I cook it over the high heat end until it has the crust I’m looking for, then transfer it down to the low heat end and tent some foil over it to hold the heat, then take it off when it hits about 130*.
This is the recipe I use for the salsa. It’s life changing.
https://www.epicurious.com/recipes/member/views/santa-maria-style-salsa-5dfbc8e7e02edd0008557ca4
I've read suggestions to let a tri tip rest for 45 minutes or more. This one did, and I do think it makes for more flavor and less chew than a tri tip that rests for 10 minutes or so.
You never know about the cow, but this was the best tri tip this summer.
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Interesting will have to try that.
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I really like chimichurri with my tri tip, use this recipe its a good one
https://cafedelites.com/authentic-chimichurri-uruguay-argentina/
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We split this 16 oz porterhouse for dinner; with rice (not pictured), grilled mushrooms and onions, and roasted brussels sprouts.
(https://i.ibb.co/rbwV6rf/IMG-20221029-173017695.jpg) (https://ibb.co/pWLSzFr)
(https://i.ibb.co/0KH9vXm/IMG-20221029-175017177.jpg) (https://ibb.co/LrVgHPY)
(https://i.ibb.co/fCLWvzq/IMG-20221029-175410008.jpg) (https://ibb.co/Vv5GmcJ)
(https://i.ibb.co/L9Swf49/IMG-20221029-181329947.jpg) (https://ibb.co/QY9BGsY)
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We split this 16 oz porterhouse for dinner; with rice (not pictured), grilled mushrooms and onions, and roasted brussels sprouts.
(https://i.ibb.co/rbwV6rf/IMG-20221029-173017695.jpg) (https://ibb.co/pWLSzFr)
(https://i.ibb.co/0KH9vXm/IMG-20221029-175017177.jpg) (https://ibb.co/LrVgHPY)
(https://i.ibb.co/fCLWvzq/IMG-20221029-175410008.jpg) (https://ibb.co/Vv5GmcJ)
(https://i.ibb.co/L9Swf49/IMG-20221029-181329947.jpg) (https://ibb.co/QY9BGsY)
That looks good. And that's the kind of porterhouse I look for, with the nice filet portion.
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Craving a good chargrilled steak tonight, can’t decide if I want a big ribeye or porterhouse, or something like an 8 oz filet.
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Craving a good chargrilled steak tonight, can’t decide if I want a big ribeye or porterhouse, or something like an 8 oz filet.
Had a big ribeye last night. No regrets so far. Hopefully the gout stays away, lol
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I somehow got home with a 20 oz. flank steak. I don't recall ever cooking the cut. It is supposedly tough but well flavored and popular in east Asian cooking.
So I marinated it for a few hours in the fridge. Then removed it and seasoned with a spice blend. Grilled it in a very hot skillet, about 4 minutes or so on each side, then reduced heat and covered a couple more minutes. It came out medium as it was not very thick. That was fine with my wife. Sliced against the grain to serve. It was similar to picahna in flavor and texture.
The marinade consisted of olive oil, fresh lime juice, balsamic vinegar, real maple syrup, kikkoman soy sauce, lea & perrin's worcestershire, louisiana hot sauce, and assorted spices.
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I love flank steak and skirt steak, interesting brew you threw together there.
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Prime CAB ribeye. SPG about an hour before going over the charcoal chimney half full of Kingsford comp briquettes. Not sure why I ever get strips this was absolutely amazing.
(https://i.ibb.co/pXRMCJ7/3451-B93-E-17-A8-42-C5-AC8-D-7-F78-EF0-E0-B6-D.jpg) (https://ibb.co/PC9PBwL)
(https://i.ibb.co/w6pyMt2/2-D5-EA816-4-BEE-41-CE-872-B-9-C0-D0-EC1-E716.jpg) (https://ibb.co/h82sD0T)
(https://i.ibb.co/mD4BD5Y/744-BD838-2-BAC-4-BF0-BB10-B7277-FAAAB22.jpg) (https://ibb.co/SsBxsw1)
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Nice!
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The kids made homemade pizza and barely ate any then snarfed half my steak. They begged me to get more next time. My oldest will eat steaks and chops but isn’t crazy about them. Youngest is. Middle kid doesn’t ever like steak and she had three pieces. This was an exceptional cut, I wish beef was inherently more consistent. I know how to pick a good steak but still whiff sometimes. I picked out an amazing looking strip from a local butcher last week and it was awful. Yeah it would be nice to only be able to buy A5 or prime from some place like SRF but it’s just not practical.
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I don't think so.
But I'm sure it's a bargain at only $13.99. :D
(https://i.ibb.co/NxKqkyb/20221109-112113.jpg) (https://ibb.co/8M9wR7t)
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I don't think so.
But I'm sure it's a bargain at only $13.99. :D
(https://i.ibb.co/NxKqkyb/20221109-112113.jpg) (https://ibb.co/8M9wR7t)
Needs to be battered.
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Sirloin with blue cheese garlic butter served with green beans and roasted fingerling potatoes. So awesome.
(https://i.ibb.co/d7M15sm/17-C92520-844-F-402-D-B8-F6-86342-A892995.jpg) (https://ibb.co/CW8NHpP)
(https://i.ibb.co/q7SzHYb/7-E1-C3-A12-A5-D6-488-E-89-DE-FA876-A504263.jpg) (https://ibb.co/yd9DzFL)
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Blue cheese crumbles and garlic butter should be a mandatory topping for every steak.
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Sirloin with blue cheese garlic butter served with green beans and roasted fingerling potatoes. So awesome.
(https://i.ibb.co/d7M15sm/17-C92520-844-F-402-D-B8-F6-86342-A892995.jpg) (https://ibb.co/CW8NHpP)
(https://i.ibb.co/q7SzHYb/7-E1-C3-A12-A5-D6-488-E-89-DE-FA876-A504263.jpg) (https://ibb.co/yd9DzFL)
Next time throw that steak with the cheese on it under the broiler for a minute and let it caramelize!
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Next time throw that steak with the cheese on it under the broiler for a minute and let it caramelize!
This!
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I still have half of it, I’ll do that with the leftovers. I thought it was going to melt more than it did and I was kind of in a hurry.
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Question: Have a tub of Buona Beef in the slow cooker. What can I make with the leftover juice? Yes, I've looked on The Google and found nothing helpful. Any thoughts?
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Question: Have a tub of Buona Beef in the slow cooker. What can I make with the leftover juice? Yes, I've looked on The Google and found nothing helpful. Any thoughts?
Why would you put it in a slow cooker ? Don't you heat the juice and just dunk to warm the beef ?
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Why would you put it in a slow cooker ? Don't you heat the juice and just dunk to warm the beef ?
No, dumped the refrigerated tub of beef au juice into the crock pot this AM with sliced green peppers and left it on low all day.
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No, dumped the refrigerated tub of beef au juice into the crock pot this AM with sliced green peppers and left it on low all day.
The beef has been in the cooker all day ?
Or just the juice.
Slow cook a sirloin roast, slice it thin and use the gravy.
Vegetable beef soup ?
Put some in a batch of chili ? Put some ghost peppers in the chili and invite some Michigan fans over for the game ? Or the NU game, but you're probably going to the game.
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The beef has been in the cooker all day ?
Or just the juice.
Slow cook a sirloin roast, slice it thin and use the gravy.
Vegetable beef soup ?
Put some in a batch of chili ? Put some ghost peppers in the chili and invite some Michigan fans over for the game ? Or the NU game, but you're probably going to the game.
The beef and the juice, together, have been in the crock pot all day with the green peppers on low.
The NU game has been on the agenda....
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The beef and the juice, together, have been in the crock pot all day with the green peppers on low.
The NU game has been on the agenda....
Does the owner's manual approve of that method ?
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Does the owner's manual approve of that method ?
Yes. Go to Buona or Portillo's, etc, and the beef is warmed in the juices all day. The peppers are not in there.
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Do you pronounce it awe juice, oh jew, or some other combination? Do you serve sandwiches au jus, with au jus, or with gravy? Do you usually call it French dip, hot beef, or Italian beef? Is that eye tal yun, It_tal yun, or e tally on?
Do you ever have it with jardiniere? With red sauce? With white cheese?
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Do you pronounce it awe juice, oh jew, or some other combination? Do you serve sandwiches au jus, with au jus, or with gravy? Do you usually call it French dip, hot beef, or Italian beef? Is that eye tal yun, It_tal yun, or e tally on?
Do you ever have it with jardiniere? With red sauce? With white cheese?
[/quoting]
I think my position on "au jus" is established here.
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Do you pronounce it awe juice, oh jew, or some other combination? Do you serve sandwiches au jus, with au jus, or with gravy? Do you usually call it French dip, hot beef, or Italian beef? Is that eye tal yun, It_tal yun, or e tally on?
Do you ever have it with jardiniere? With red sauce? With white cheese?
This reads like a Dr. Seuss book.
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Do you pronounce it awe juice, oh jew, or some other combination? Do you serve sandwiches au jus, with au jus, or with gravy? Do you usually call it French dip, hot beef, or Italian beef? Is that eye tal yun, It_tal yun, or e tally on?
Do you ever have it with jardiniere? With red sauce? With white cheese?
Quality post.
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Found a Reddit page about use of Portillo's beef gravy. Will make a pot roast this week and use the gravy in lieu of water or beef broth. Will have to watch the salt.
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Any suggestions if I decide to throw the smoker box on and do a bone in turkey breast on the grill next weekend?
Heard that slathering the skin with mayo helps the spices stick to the skin and makes the skin crispy. Anyone do this before?
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Yeah. Don’t overcook it!!!!!!! Oil it, mayo it, rub the tears of 1000 virgins on it. Doesn’t matter. Just get enough salt on it and don’t overcook it.
If a piece of meat rests at 145 internal temp for 4 minutes it is pasteurized. USDA wants you to take it to 160-165. By then it’s damn near jerky unless it’s in a slow cooker. Take it off the grill at 145 internal temp in thickest part of the breast and tent with foil for 5 mins. Slice against the grain and enjoy.
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Yeah. Don’t overcook it!!!!!!! Oil it, mayo it, rub the tears of 1000 virgins on it. Doesn’t matter. Just get enough salt on it and don’t overcook it.
If a piece of meat rests at 145 internal temp for 4 minutes it is pasteurized. USDA wants you to take it to 160-165. By then it’s damn near jerky unless it’s in a slow cooker. Take it off the grill at 145 internal temp in thickest part of the breast and tent with foil for 5 mins. Slice against the grain and enjoy.
What grill temp should I be looking at?
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Somewhere in the 300s actual temp where the breast is sitting. If it’s skin-on keep it lower to keep it from burning. If it’s skinless then it doesn’t matter as much.
Low and slow doesn’t work so great with poultry. The skin doesn’t get crisp and gets rubbery while the meat itself gets dried out. Better to cook it quickly and use a meat thermometer religiously.
Get a Bluetooth Meat thermometer if you don’t have one already. It’ll change your life.
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I’m having a colonoscopy this morning. Haven’t eaten solid food since Wednesday. And I’ll tell ya, that stuff they give you to clean you out works. Weird shitting your brains out, yet not being sick. Lol
I am going to eat so much god damn food this weekend I don’t even know where to start.
I got a London broil recipe from my sister in law I’m curious about.
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Any suggestions if I decide to throw the smoker box on and do a bone in turkey breast on the grill next weekend?
Heard that slathering the skin with mayo helps the spices stick to the skin and makes the skin crispy. Anyone do this before?
I'm under the impression that anything with water in it might make it tougher to get crispy skin.
Check the salt content of any added solution. If you're going to brine it before air drying, you might not want salt in your brine.
What Custard says, but maybe air dry it in the frig. Dry the skin as much as you can, then oil it, then the rub.
Use a wood that isn't strong, maybe apple. Cook it at 325 give or take.
You can also finish it in the oven to crisp the skin.
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I’m having a colonoscopy this morning. Haven’t eaten solid food since Wednesday. And I’ll tell ya, that stuff they give you to clean you out works. Weird shitting your brains out, yet not being sick. Lol
I am going to eat so much god damn food this weekend I don’t even know where to start.
I got a London broil recipe from my sister in law I’m curious about.
Good luck, but maybe go easy on the food the rest of today.
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I’m having a colonoscopy this morning. Haven’t eaten solid food since Wednesday. And I’ll tell ya, that stuff they give you to clean you out works. Weird shitting your brains out, yet not being sick. Lol
I am going to eat so much god damn food this weekend I don’t even know where to start.
I got a London broil recipe from my sister in law I’m curious about.
If you accidentally leave your phone on record in your pant or coat you can hear what the medical personnel say about your butt.
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If you accidentally leave your phone on record in your pant or coat you can hear what the medical personnel say about your butt.
Good idea. I’ve also heard about the videos of the huge farts afterwards. Guessing my wife might be recording that, lol
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Brine is a high-concentration solution of salt (NaCl) in water (H2O).
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Brine is a high-concentration solution of salt (NaCl) in water (H2O).
I meant to say 'not much salt'.
If the turkey has been pre-injected and a standard brine recipe is used the turkey may taste like salt, depending on the sodium content of the injection ( which should be on the label ).
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I need sources supporting both sides of this brine discussion.
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Amazingribs.com is the grail for meat science as far as I’m concerned
https://amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/salting-and-wet-brining/
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Amazingribs.com is the grail for meat science as far as I’m concerned
https://amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/salting-and-wet-brining/
Is that The Meathead guy? He is really long winded.
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Yes and yes
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Yes and yes
He needs an editor. Just get to the fucking point and the recipe. I don't need a history or chemistry lesson when fucking cooking.
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He needs an editor. Just get to the fucking point and the recipe. I don't need a history or chemistry lesson when fucking cooking.
I have an idea. Don't brine the turkey, and don't overcook it.
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I have an idea. Don't brine the turkey, and don't overcook it.
Mn =/= Meathead.
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I’m having a colonoscopy this morning. Haven’t eaten solid food since Wednesday. And I’ll tell ya, that stuff they give you to clean you out works. Weird shitting your brains out, yet not being sick. Lol
I am going to eat so much god damn food this weekend I don’t even know where to start.
I got a London broil recipe from my sister in law I’m curious about.
One time after one of those, I got back enough energy to drive to one of the places where you can get breakfast 24 hours a day. They had some platter called the Rancher's Smorgasbord, or something like that. It had to easily be 1500 calories, plus I ordered a soft drink to wake up. I think it took two giant plates and two regular plates to hold all the food. The restaurant staff was impressed.
Unfortunately, the last time I think I drank too much of the cleaning fluid. I was still all over the map hours later. So the feast had to wait until the next day. It was winter that time, and I didn't want to risk getting snowed in with not enough food, so I think I bought one of those meat-and-cheese assortment platters.
Worse, I think it's close to time to do all of it again. I am seriously thinking about getting the one where you take the sample and then have it tested, rather than going through the whole outpatient process. The problem is, if they find anything, then you have to do the whole thing again at the hospital.
Also, has anyone had the joy of having to go back, but then they just give you the stuff and you insert the fluid into the back end? That one was a real joy. I wasn't sure I was agile enough to pull it off, so apparently I overdid that one, too.
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Take it to the “WTF is up your ass?” thread!
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Who is downtown and wants to go to Kristallnachtmarket at the Daley Center to get some glogg or beer? Tempo? Calvin? Miles? Anyone? Yeah, I know it is raining, so no one will be there.
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Have a piece of steak, cooked medium rare, in Tupperware in the back of the fridge for 2 weeks now. Can I even give it to the dog at this point? Don't see how I can cut it up and add to chili.
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Have a piece of steak, cooked medium rare, in Tupperware in the back of the fridge for 2 weeks now. Can I even give it to the dog at this point? Don't see how I can cut it up and add to chili.
I would toss it, but that's me.
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He needs an editor. Just get to the fucking point and the recipe. I don't need a history or chemistry lesson when fucking cooking.
A lot of online recipes are like a cooking class.
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One time after one of those, I got back enough energy to drive to one of the places where you can get breakfast 24 hours a day. They had some platter called the Rancher's Smorgasbord, or something like that. It had to easily be 1500 calories, plus I ordered a soft drink to wake up. I think it took two giant plates and two regular plates to hold all the food. The restaurant staff was impressed.
Unfortunately, the last time I think I drank too much of the cleaning fluid. I was still all over the map hours later. So the feast had to wait until the next day. It was winter that time, and I didn't want to risk getting snowed in with not enough food, so I think I bought one of those meat-and-cheese assortment platters.
Worse, I think it's close to time to do all of it again. I am seriously thinking about getting the one where you take the sample and then have it tested, rather than going through the whole outpatient process. The problem is, if they find anything, then you have to do the whole thing again at the hospital.
Also, has anyone had the joy of having to go back, but then they just give you the stuff and you insert the fluid into the back end? That one was a real joy. I wasn't sure I was agile enough to pull it off, so apparently I overdid that one, too.
ha! After mine this year I had my mom take me to a place "Bacon Bitch"
Order biggest sandwich ever. My mom got the biggest Bloody Mary you ever seen. Had whole sandwich on it.
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Yeah just get it done, it sucks. But like you said they can remove it there then. They removed I think 3 polyps in mine. It's the only hereditary thing I have.
Just pour the drink down your throat is what I did. Closed my eyes and just gulped it every time. Then crawled back in bed. It was my first time, but my mom has done it tons and she hates it more than anything.
When I woke up I was like "food, drink" they brought me some apple juice.
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Have a piece of steak, cooked medium rare, in Tupperware in the back of the fridge for 2 weeks now. Can I even give it to the dog at this point? Don't see how I can cut it up and add to chili.
lol you sound like me. No trash it
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I’m having a colonoscopy this morning. Haven’t eaten solid food since Wednesday. And I’ll tell ya, that stuff they give you to clean you out works. Weird shitting your brains out, yet not being sick. Lol
I am going to eat so much god damn food this weekend I don’t even know where to start.
I got a London broil recipe from my sister in law I’m curious about.
London Broil is one of my fav things to eat but can't right now.
I told my parents tonight about a commercial I keep seeing for any of you with families.
It's Omaha Steaks and they have deal for $88 you get 4 filet, 4 chicken breast, 4 hamburger, 20 sides and desert.
I'm single and live alone but if I had a family that deal sounds great!
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Yeah just get it done, it sucks. But like you said they can remove it there then. They removed I think 3 polyps in mine. It's the only hereditary thing I have.
Just pour the drink down your throat is what I did. Closed my eyes and just gulped it every time. Then crawled back in bed. It was my first time, but my mom has done it tons and she hates it more than anything.
And depending on your insurance, your next time may cost a couple grand. MrsMn is on an individual plan, and subsequent scopes are no longer considered 'screenings' after finding polyps.
Some weeks seem to go like ......
Me: Do you have any appointments this week, Dear ?
MrsMn: Yep, physical therapy on Tues, the dentist on Wed and my primary MD on Thur. How about you ?
Me: I've only got 2. The eye doc on Tues and I get started on a root canal on Thur.
Wait. What's this doing in the What's cookin thread ?
Beef stew last night. Halfway thru I had my doubts about it, but after some simmer time it was pretty good.
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My bp is usually a little on the high side,
That’s not at all surprising.
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I would toss it, but that's me.
About 4-5 days and I’m tossing it.
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London Broil is one of my fav things to eat but can't right now.
I told my parents tonight about a commercial I keep seeing for any of you with families.
It's Omaha Steaks and they have deal for $88 you get 4 filet, 4 chicken breast, 4 hamburger, 20 sides and desert.
I'm single and live alone but if I had a family that deal sounds great!
They do that deal every holiday season.
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That’s not at all surprising.
You responded to a post I made on June 12.
wtf.
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You responded to a post I made on June 12.
wtf.
Yeah, I just saw it today. That’s what happens when you don’t open a thread for a while.
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Take it to the colon health thread!!!
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About 4-5 days and I’m tossing it.
3-5 would be better. Just sayin…
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3-5 would be better. Just sayin…
True
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(https://i.ibb.co/L6NG9P4/IMG-20221216-174534421.jpg) (https://ibb.co/pZhm4PC)
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Looks good. Love roasted Brussels sprouts
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Looks good. Love roasted Brussels sprouts
I was lazy. Those were Aldi's frozen, the kind designed to be steamed in the bag. They are good quality, except too much stem is left on.
I nuked them for a minute or so. I didn't bother to trim or cut them in half. Just spread 'em on a small sheet pan lined with parchment, drizzled with olive oil, seasoned and tossed them a bit, and roasted in a hot oven while the chicken rested. I did use a long handled metal spatula to sort of turn them.
I had a couple big chicken leg quarters and a smallish lame looking bone-in breast I got cheap. Trimmed off excess fat, dried them with paper towels. Coated with olive oil and seasoned with an herb and spice blend. Started the leg quarters first and roasted on a large parchment lined sheet pan in a hot oven. Came out juicy with crispy skin.
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Who is making what for the holiday weekend? I need to steal your ideas....
Thinking I will grab a beef tenderloin to grill (may be a little too cold) from the Costco for Sunday. Mashed potatoes and gravy. Need veggie side and app suggestions.
The PassiveSon wanted Italian beef. Told him maybe that could be a Friday or Saturday night thing. Supposed to go to some friends Sat night for food, games, booze.
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Sauerbraten with spaetzle and red cabbage. Maybe some spiced peaches.
I've never understood the soaking a beef roasf in vinegar for a few days idea, but it's outta my hands. It's a rib eye roast again this year, but we've also used strip roasts and top sirloin in the past.
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Sauerbraten with spaetzle and red cabbage. Maybe some spiced peaches.
I've never understood the soaking a beef roasf in vinegar for a few days idea, but it's outta my hands. It's a rib eye roast again this year, but we've also used strip roasts and top sirloin in the past.
Hmmm. Not sure of adding these to the menu. The wife does want to make a noodle kugel.
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I made a guiness beef stew recently that was top notch with mashed potatoes, find it on allrecipes.com delicious to say the least
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I made a guiness beef stew recently that was top notch with mashed potatoes, find it on allrecipes.com delicious to say the least
I made a Budweiser beef stew a little over a week ago. The recipe was for an Irish Beef Stew, but I had a bottle of Bud in the beer fridge. It was good tho.
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I made a guiness beef stew recently that was top notch with mashed potatoes, find it on allrecipes.com delicious to say the least
Which recipe ? The Beef and Guinness stew, or the Guinness Irish stew ?
I bastardized the recipe I was using. I seared the beef then sauteed the carrots, potatoes and onions in the beef juices with some butter for 15-20 minutes til they had some nice color.
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I made a guiness beef stew recently that was top notch with mashed potatoes, find it on allrecipes.com delicious to say the least
I’ve got that saved actually to make this winter
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Which recipe ? The Beef and Guinness stew, or the Guinness Irish stew ?
I bastardized the recipe I was using. I seared the beef then sauteed the carrots, potatoes and onions in the beef juices with some butter for 15-20 minutes til they had some nice color.
This one
https://www.allrecipes.com/recipe/234534/beef-and-guinness-stew/
Trust me it's great and worth it follow it exactly
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So the wife picked up a "Choice Peeled Extreme Beef Tenderloin" for the weekend. Any tips on cooking?
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Picked this up off the counter at local butcher shop this afternoon. Maybe it was a sign. Not sure if kosher.
(https://i.ibb.co/RCBPkPY/DDC74-E71-8613-4-F51-8-C46-50-ED452-A9-DBE.jpg) (https://ibb.co/VvQDcDJ)
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Picked this up off the counter at local butcher shop this afternoon. Maybe it was a sign. Not sure if kosher.
(https://i.ibb.co/RCBPkPY/DDC74-E71-8613-4-F51-8-C46-50-ED452-A9-DBE.jpg) (https://ibb.co/VvQDcDJ)
Well, no dairy added to the meat in the recipe, so good there. Next question would be how was the meat slaughtered?
Do I want to add soy sauce to a tenderloin? Hmmmmmm.
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I need a good recipe for something. This will be only second Christmas I don't spend with my parents. Usually any holiday I don't spend with the they Instacart my fav food. (Publix:wings, shrimp with the hot hordish I like, la Crema Chard Monterey, cheesecake)
But I've had live and Pancreatitis from my long hauler and can't have that stuff 😭🤪
I said last night what are you going to send me? Eggs and green beans.
I can eat any white meat and non white veg's.
Any recipes???
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I need a good recipe for something. This will be only second Christmas I don't spend with my parents. Usually any holiday I don't spend with the they Instacart my fav food. (Publix:wings, shrimp with the hot hordish I like, la Crema Chard Monterey, cheesecake)
But I've had live and Pancreatitis from my long hauler and can't have that stuff 😭🤪
I said last night what are you going to send me? Eggs and green beans.
I can eat any white meat and non white veg's.
Any recipes???
Is a center cut pork roast considered a white meat ?
With squash or brussells sprouts ?
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Is a center cut pork roast considered a white meat ?
With squash or brussells sprouts ?
Yeah I've gotten the pork logs a few times. One brand has a flavor I really like.
I'll eat brussel sprouts from the air fryer so that's a good idea. With some olive oil, they are like chips.
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Yeah I've gotten the pork logs a few times. One brand has a flavor I really like.
I'll eat brussel sprouts from the air fryer so that's a good idea. With some olive oil, they are like chips.
if it's a log, I think you overcooked it.
I think you're maybe overcooking the sprouts too. ;D
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if it's a log, I think you overcooked it.
I think you're maybe overcooking the sprouts too. ;D
My mom keeps telling me I'm over cooking everything too!
But the pork log one brand has I think a sirachi honey flavor. It is soooooo good.
The brussel sprouts recipe is one it's suppose to be like chips. Google it. You peel them and put olive oil and salt/pepper.
It is actually on lots of menus now.
I got a notification of a Publix insta cart order on its way now. So can't way to see what my parents ordered me for Christmas.
I'm so lucky to have them and that they do this for me, but I'm scared to see 🙈
I hope maybe they ordered some shrimp. But I have a feeling they ordered me disgusting stuff.
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My mom keeps telling me I'm over cooking everything too!
But the pork log one brand has I think a sirachi honey flavor. It is soooooo good.
The brussel sprouts recipe is one it's suppose to be like chips. Google it. You peel them and put olive oil and salt/pepper.
It is actually on lots of menus now.
I got a notification of a Publix insta cart order on its way now. So can't way to see what my parents ordered me for Christmas.
I'm so lucky to have them and that they do this for me, but I'm scared to see 🙈
I hope maybe they ordered some shrimp. But I have a feeling they ordered me disgusting stuff.
Well, count your blessings and keep us posted.
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Well, count your blessings and keep us posted.
I got my order, nothing I'm excited about. I guess there was suppose to be a roasted chicken and cupcake. Must have been out because she said they were refunded.
I also placed an order for Amazon Fresh today. I would say most exciting thing recieved today are the Brussels Sprouts. They are good peeled and cooked in the air fryer.
I'm going to look up some recipes and will post any good ones I find.
Hope everyone else has a good Christmas Eve/Christmas meal!
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I am making a seafood smorgasbord tomorrow night, the Guinness beef stew for Christmas Day, and smoked prime rib for Wednesday when the family comes down to visit from IL.
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I am making a seafood smorgasbord tomorrow night, the Guinness beef stew for Christmas Day, and smoked prime rib for Wednesday when the family comes down to visit from IL.
nice I'll be smoking some beef back ribs, whipping up some potatoes romanoff and some steamed broccoli today
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Got some prime rib ready to go in the oven…
(https://i.ibb.co/1zvkjdf/3-D39737-F-FC9-A-4811-B78-E-86-D8-CC358-F73.jpg) (https://ibb.co/7kYqLRJ)
(https://i.ibb.co/tH51tjT/FDEECD88-B2-CB-43-EA-A5-FD-FB7-AF41-AF6-E4.jpg) (https://ibb.co/0n3zS4R)
And after…
(https://i.ibb.co/8KRTqhK/DAEFE1-F7-9-FC5-401-D-A5-D7-EFB35-BF64-A43.jpg) (https://ibb.co/3r8G2Jr)
(https://i.ibb.co/QC3K11M/5-F4-E37-A0-66-AF-475-E-B09-F-D6-E7-CAF60991.jpg) (https://ibb.co/P9v6ffg)
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Got some prime rib ready to go in the oven…
(https://i.ibb.co/1zvkjdf/3-D39737-F-FC9-A-4811-B78-E-86-D8-CC358-F73.jpg) (https://ibb.co/7kYqLRJ)
(https://i.ibb.co/tH51tjT/FDEECD88-B2-CB-43-EA-A5-FD-FB7-AF41-AF6-E4.jpg) (https://ibb.co/0n3zS4R)
And after…
(https://i.ibb.co/8KRTqhK/DAEFE1-F7-9-FC5-401-D-A5-D7-EFB35-BF64-A43.jpg) (https://ibb.co/3r8G2Jr)
(https://i.ibb.co/QC3K11M/5-F4-E37-A0-66-AF-475-E-B09-F-D6-E7-CAF60991.jpg) (https://ibb.co/P9v6ffg)
Omg looks like London broil which is my fav
My mom sent me a premade shrimp cocktail that tasted nasty. I cooked the shrimp and put it in the Caesar salad she sent.
You guys are so lucky. Usually I have ham which isn't my fav but makes the best gravy for the mashed potatoes.
She also sent me a ready made mashed potatoes.😭
Only 2nd time ever Christmas alone with my dog!
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Kinda funny story about prime rib. When m and my brother were kids we would go to buffets sometimes. The people at the hotels would be in awe kids could that much.
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My first attempt at meatballs. I totally brainfarted and used too much ground beef.
(https://i.postimg.cc/13fJVTp1/B0-F155-D0-4402-448-F-B336-DED07-A2-CD7-DA.jpg) (https://postimg.cc/K1hnd0q0)
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Kinda funny story about prime rib. When m and my brother were kids we would go to buffets sometimes. The people at the hotels would be in awe kids could that much.
I used to eat prime rib 4-5 days a week. Not healthy lol
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My first attempt at meatballs. I totally brainfarted and used too much ground beef.
(https://i.postimg.cc/13fJVTp1/B0-F155-D0-4402-448-F-B336-DED07-A2-CD7-DA.jpg) (https://postimg.cc/K1hnd0q0)
It was 3ish pounds of ground beef. Meant to use 1.5. I forgot to cut it in half when I froze the beef and just used the whole thing. Got so wrapped up in the prep I forgot to only use half the beef.
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My first etouffee, chicken and andouille.
Made up a cajun seasoning and a roux.
There's leftovers for tomorrow's CFP games.
(https://i.ibb.co/WH6JsZZ/20221230-185300.jpg) (https://ibb.co/hgyzCbb)
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It was 3ish pounds of ground beef. Meant to use 1.5. I forgot to cut it in half when I froze the beef and just used the whole thing. Got so wrapped up in the prep I forgot to only use half the beef.
Should be enough for 3 full days of football.
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My first etouffee, chicken and andouille.
Made up a cajun seasoning and a roux.
There's leftovers for tomorrow's CFP games.
(https://i.ibb.co/WH6JsZZ/20221230-185300.jpg) (https://ibb.co/hgyzCbb)
Looks good
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Got some prime rib ready to go in the oven…
(https://i.ibb.co/1zvkjdf/3-D39737-F-FC9-A-4811-B78-E-86-D8-CC358-F73.jpg) (https://ibb.co/7kYqLRJ)
(https://i.ibb.co/tH51tjT/FDEECD88-B2-CB-43-EA-A5-FD-FB7-AF41-AF6-E4.jpg) (https://ibb.co/0n3zS4R)
And after…
(https://i.ibb.co/8KRTqhK/DAEFE1-F7-9-FC5-401-D-A5-D7-EFB35-BF64-A43.jpg) (https://ibb.co/3r8G2Jr)
(https://i.ibb.co/QC3K11M/5-F4-E37-A0-66-AF-475-E-B09-F-D6-E7-CAF60991.jpg) (https://ibb.co/P9v6ffg)
Omg! I would love some prime rib.closest I've made is London broil.
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If anyone is making appetizers there is the best recipe. They are called sausage stars. It's sausage (I use turkey sausage) mix with ranch and put in wonton wrappers and top with some shredded cheese. It's on of my favorite things to eat. Not sure how to post a pic but Google sausage stars.
The other game day appetizers is nachos with Frito lay beans, cheese and sour cream.
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Got some prime rib ready to go in the oven…
(https://i.ibb.co/1zvkjdf/3-D39737-F-FC9-A-4811-B78-E-86-D8-CC358-F73.jpg) (https://ibb.co/7kYqLRJ)
(https://i.ibb.co/tH51tjT/FDEECD88-B2-CB-43-EA-A5-FD-FB7-AF41-AF6-E4.jpg) (https://ibb.co/0n3zS4R)
And after…
(https://i.ibb.co/8KRTqhK/DAEFE1-F7-9-FC5-401-D-A5-D7-EFB35-BF64-A43.jpg) (https://ibb.co/3r8G2Jr)
(https://i.ibb.co/QC3K11M/5-F4-E37-A0-66-AF-475-E-B09-F-D6-E7-CAF60991.jpg) (https://ibb.co/P9v6ffg)
Nice, I like it rare; but that still looks tasty.
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If anyone is making appetizers there is the best recipe. They are called sausage stars. It's sausage (I use turkey sausage) mix with ranch and put in wonton wrappers and top with some shredded cheese. It's on of my favorite things to eat. Not sure how to post a pic but Google sausage stars.
The other game day appetizers is nachos with Frito lay beans, cheese and sour cream.
I'm drooling, heading to two neighbors parties and made sausage stars. But hoping there is something like this. Happy New Year everyone!
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This lady is the best!
https://www.tiktok.com/t/ZTRbaCYmD/
https://www.tiktok.com/t/ZTRbabfaa/
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You are killing me with that prime rib. Like is said closest thing my mom could make is London broil. I made it with mushrooms and asparagus a few times in college with a boyfriend. It's hard to cut but so is prime rib. This may sound gross but ever have Arby's sandwich with au jus? It's really good and they have coupons alot. Their French dip is amazing!!!
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You are killing me with that prime rib. Like is said closest thing my mom could make is London broil. I made it with mushrooms and asparagus a few times in college with a boyfriend. It's hard to cut but so is prime rib. This may sound gross but ever have Arby's sandwich with au jus? It's really good and they have coupons alot. Their French dip is amazing!!!
One other thing if trying to eat healthy. Make mashed potatoes with fat free creamer. And some real garlic. That and london broil, asparagus (I like canned my nutritionist says drain it) mushrooms from jar, is my favorite meal other than Japanese steak house where they cook at your table.
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with au jus
With this phrase, many here like the cut of your jib.
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With this phrase, many here like the cut of your jib.
Your radar went up fast
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Your radar went up fast
SORRY! I prob spell wrong but could drink it straight!
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SORRY! I prob spell wrong but could drink it straight!
We love jus references here.
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SORRY! I prob spell wrong but could drink it straight!
PAMan and the French say sandwich au jus.
If you're not French, saying sandwich with au jus is ok.
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PAMan and the French say sandwich au jus.
If you're not French, saying sandwich with au jus is ok.
The experts on The Score and The Twitter also say with au jus, so that must be right.
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SORRY! I prob spell wrong but could drink it straight!
You spelled it right. We have discussed au jus here. Technically it is a French cooking term. Au (pronounced oh) or 'a la' does not translate literally, but in this context, roughly means with or in. Jus means its own juices. So with au jus would mean with with its own juices.
The French could just use avec for with, but French cooks think 'a la' sounds cooler. When its a masculine noun, it would be 'a le', but they use au instead for some bizarre reason. So it's au jus (in /with broth), or au gratin (in / with cheese). Or a la mode (in wine or with ice cream).
We Americans tend to conflate Italian gravy with au jus and we usually make both from the same instant powder. And we call it awe juice.
I think I'll make French Dip au jus out of my left over roast beef from yesterday. Or maybe Italian Beef. Or perhaps hot beef sandwiches with broth? Same thing?
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PAMan and the French say sandwich au jus.
If you're not French, saying sandwich with au jus is ok.
I have mine with with beef broth.
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https://www.reddit.com/r/StupidFood/comments/xsrjgd/yikes_lady_eating_live_tarantulas/?utm_source=share&utm_medium=ios_app&utm_name=iossmf
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https://www.reddit.com/r/StupidFood/comments/xsrjgd/yikes_lady_eating_live_tarantulas/?utm_source=share&utm_medium=ios_app&utm_name=iossmf
I wanna marry that bitch!! 😂 savage!!!
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The crunch sound is the best…
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"Au jus" translates to "with juice." So no need to say "with au jus."
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(https://i.imgur.com/FyLN5t1.jpg)
made a chicken biscuit
boneless skinless chicken thighs dunk in flour then dunk in an egg scrambled with franks red hot, then back in flour, add some chipotle pepper for more flavor to the flour, fry it in 1/4" of oil till about 155-160 internal temperature, serve with dill pickle slices, sharp cheddar cheese on a buttermilk biscuit
delicious use of leftover food items I had
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Has anyone tried Italian beef nachos or pizza?
The Italian beef leftovers from Christmas were thawed yesterday and placed in the crock pot with green peppers this AM. Stuffed my fat face with mini sandwiches for lunch. Was wondering what to do for the game tonight in lieu of stuffing my fat face again with more bread.
I have a Mike's (sausage and pepperoni), Home Run Inn (don't know what topping), and the Jewel brand (cheese, pepperoni) pizzas in the freezer. Thought maybe I could add some Italian beef, green peppers, and mozzarella pre-cooking, then add giardiniera at the end. I do have some stick pepperoni as well.
Thoughts?
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Has anyone tried Italian beef nachos or pizza?
The Italian beef leftovers from Christmas were thawed yesterday and placed in the crock pot with green peppers this AM. Stuffed my fat face with mini sandwiches for lunch. Was wondering what to do for the game tonight in lieu of stuffing my fat face again with more bread.
I have a Mike's (sausage and pepperoni), Home Run Inn (don't know what topping), and the Jewel brand (cheese, pepperoni) pizzas in the freezer. Thought maybe I could add some Italian beef, green peppers, and mozzarella pre-cooking, then add giardiniera at the end. I do have some stick pepperoni as well.
Thoughts?
I have a thought.
The beef is the best of your ingredients, so stuff your fat face with the beef and more bread. And don't be mixing faux ethnicities, so go with the pizza for your 2nd course.
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I’ve had Italian beef pizza. It’s good.
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It's your pizza. Do whatcha want.
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Not sure how I feel about Italian beef pizza. I did make a huge pot of brisket chili tonight and had a natty watch party and everyone absolutely raved about the chili. Might need to commercialize it.
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I’ve had Italian beef pizza. It’s good.
I've had it too somewhere in Chicago I forget where though, it was good
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Went with the Italian beef nachos as I did a Costco trip for the 1st half of the game and did not want to wait for pizza to bake.
Nacho chips, sprinkled some shredded mozzarella, followed by the beef and giardiniera on the top. Was pleasantly surprised. Good use of the Italian beef dregs. Will do it again. Just put the juice in a zip lock and in the freezer to use with the frozen leftover Christmas Eve Italian sausage.
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Went with the Italian beef nachos as I did a Costco trip for the 1st half of the game and did not want to wait for pizza to bake.
Nacho chips, sprinkled some shredded mozzarella, followed by the beef and giardiniera on the top. Was pleasantly surprised. Good use of the Italian beef dregs. Will do it again. Just put the juice in a zip lock and in the freezer to use with the frozen leftover Christmas Eve Italian sausage.
Fritos beans is the way to go
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Ate and drank pretty well today.
Neighbor buddy and I went to butcher shop and picked out a picanha, a ribeye, a 1.66 lb porterhouse that looked almost like wagyu, and a 9 oz prime filet. Used salt and pepper only on the filet. Salt pepper and garlic on the porterhouse. Salt pepper garlic and some chipotle powder on the ribeye. And just coarse salt only on the picanha.
Made a compound butter with fresh minced garlic and blue cheese and broiled it on top of the filet. Cooked everything on his pellet grill then seared everything over my charcoal chimney afterwards.
Recently picked up a “Meater” meat thermometer. Can’t recommend it enough. If you get one—and you should—definitely get the “plus” version.
(https://i.ibb.co/k5Vpj0K/50148-EAF-F4-A0-444-C-8403-20-DFC51-A2-EB5.jpg) (https://ibb.co/pb6gcZ2)
(https://i.ibb.co/ph8WbbN/17541-E43-1-B5-C-40-F9-862-F-5-CCBBF4099-CA.jpg) (https://ibb.co/HhsNBBR)
(https://i.ibb.co/wMVNSG3/D9-C95-F1-B-7190-4345-B96-B-E37535696-FE3.jpg) (https://ibb.co/zGphX9j)
(https://i.ibb.co/b2yDBnT/B08-F51-D9-ADD9-48-E7-B7-A4-9-D084-E4-B61-BE.jpg) (https://ibb.co/LJqHtfm)
(https://i.ibb.co/DgmS9p7/4-E469-D15-3-BCB-448-C-A399-20578-EE52-F20.jpg) (https://ibb.co/YTJqcZt)
(https://i.ibb.co/c8dgYBZ/70-BA11-C4-8019-4-CD5-9773-4-FA3-A9-B8-CE0-A.jpg) (https://ibb.co/Wz1xVhM)
(https://i.ibb.co/Dw0s9cS/3823337-C-BBA3-4-AB8-AB2-C-E382-F7-DD160-D.jpg) (https://ibb.co/WBmqk8Y)
(https://i.ibb.co/gmNGBZb/FD810-F33-2-A62-42-DC-A0-B4-5119783-D22-D2.jpg) (https://ibb.co/342wLm5)
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Nice.
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Just had Kung Pao Chicken from Silk Road off LaSalle in the Loop. Terrible. RIP 65 Chinese Restaurant and your glorious Orange Chicken.
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"To find out PFAS contamination in locally caught fish, a team of researchers analyzed more than 500 samples from rivers and lakes across the United States between 2013 and 2015."
Eating one wild fish same as month of drinking tainted water: study https://phys.org/news/2023-01-wild-fish-month-tainted.html
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Yesterday was my 1st try at shrimp and andouille etouffee. It's not Orange Chicken, it's a work in progress, but not bad.
(https://i.ibb.co/93htqw9/20230117-185432.jpg) (https://ibb.co/h1cfKXR)
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Looks good.
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Yesterday was my 1st try at shrimp and andouille etouffee. It's not Orange Chicken, it's a work in progress, but not bad.
(https://i.ibb.co/93htqw9/20230117-185432.jpg) (https://ibb.co/h1cfKXR)
Looks good, Mn.
RIP Chinese 65 Restaurant Loop Orange Chicken.
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I had diarrhea recently that resembled that, but I'm guessing that tastes good.
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I had diarrhea recently that resembled that, but I'm guessing that tastes good.
Hey chin up and don’t be so hard on yourself! I’m sure yours tastes delicious!
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Hey chin up and don’t be so hard on yourself! I’m sure yours tastes delicious!
Probably!
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I had diarrhea recently that resembled that, but I'm guessing that tastes good.
I hope you're feeling better, lol.
I told MsMn it looked like shrimp in muddy water, but it did get her seal of approval.
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made Chili Colorado tacos
crema and queso fresco on em, didn't need much more, a lot of flavor, pretty mild and barely any spice, meat was soo tender and good (also looks much more appetizing in person, nice mahogany brown color to the sauce)
used this recipe, but didn't use a slow cooker, just popped it in the oven in the dutch oven then reduced on the stove after like 2 hours in there, came out very nice
https://www.certifiedangusbeef.com/recipes/Slow-Cooker-Beef-Chili-Colorado
(https://i.imgur.com/fHi8tqY.jpg)
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Save a couple for me.
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made Chili Colorado tacos
crema and queso fresco on em, didn't need much more, a lot of flavor, pretty mild and barely any spice, meat was soo tender and good (also looks much more appetizing in person, nice mahogany brown color to the sauce)
used this recipe, but didn't use a slow cooker, just popped it in the oven in the dutch oven then reduced on the stove after like 2 hours in there, came out very nice
https://www.certifiedangusbeef.com/recipes/Slow-Cooker-Beef-Chili-Colorado
(https://i.imgur.com/fHi8tqY.jpg)
Good thinkin using the dutch oven.
Chili on tortillas looks good, but maybe we'll see what Jobu has to say.
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Good thinkin using the dutch oven.
Chili on tortillas looks good, but maybe we'll see what Jobu has to say.
Looks like a more solid form of shit.
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made Chili Colorado tacos
crema and queso fresco on em, didn't need much more, a lot of flavor, pretty mild and barely any spice, meat was soo tender and good (also looks much more appetizing in person, nice mahogany brown color to the sauce)
used this recipe, but didn't use a slow cooker, just popped it in the oven in the dutch oven then reduced on the stove after like 2 hours in there, came out very nice
https://www.certifiedangusbeef.com/recipes/Slow-Cooker-Beef-Chili-Colorado
(https://i.imgur.com/fHi8tqY.jpg)
I think Jobu's trying to say we both needed a little color for presentation. Maybe some green onion for a garnish on my etouffee and some shredded cabbage for your tacos. Lol.
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I think Jobu's trying to say we both needed a little color for presentation. Maybe some green onion for a garnish on my etouffee and some shredded cabbage for your tacos. Lol.
yeah I bought some cilantro for top garnish but was lazy at the end there and said fuck it
cabbage would work, but I think it would also be good with some pickled red onions, although there is already some yellow onion in the recipe
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I wipe mine down.
https://www.washingtonpost.com/food/2023/01/17/spice-jar-germs/
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Actually, upon closer examination, it looks like bloody stool.
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Damn I need some crawfish. My Cajun neighbors are in Barbados. Might have to do this on my own.
The crawfish tracker is up on WBRZ. Go get you some.
(https://i.ibb.co/8YBn9K0/Screenshot-20230212-062608.jpg)
https://www.wbrz.com/crawfish-price-index
(https://ibb.co/9ZvmW8N)
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Been getting the itch to get another cooker, this time a pellet grill/smoker. They’ve come a long ways the past few years. Hopefully in the next couple weeks I’ll be sharing some pics of whatever I cook on it.
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Been getting the itch to get another cooker, this time a pellet grill/smoker. They’ve come a long ways the past few years. Hopefully in the next couple weeks I’ll be sharing some pics of whatever I cook on it.
I have a traeger, it's great because I'm lazy when it comes to smoking meats, amongst other things of course
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Which one do you have? I’ve been looking at the Camp Chef Woodwind Pro with the Searbox
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My wife saw somewhere that someone made a smoker out of an old file cabinet.
I might try that sometime
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That works. Or an ugly drum smoker.
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Which one do you have? I’ve been looking at the Camp Chef Woodwind Pro with the Searbox
I got the TRAEGER CENTURY 22 WOOD PELLET GRILL M#TFB57CLB
got it at costco, it came with a warming box on it but I NEVER use it so kind of a waste, and I wouldn't bother with that. A searbox sounds like a useful thing, the smokers themselves don't really get all that hot though (up to like 425F max on mine) so would be good to have that, not sure if traeger makes one with that.
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Figuring out what’s actually in a box of chicken stock shouldn’t be that hard. Right? by Noah Galuten Jan 25, 2023,
"We can reach onto a shelf and open a box of water flavored by an amalgam of chickens who died any number of years ago, and be comforted by nostalgia for what we think is our grandmother but in all likelihood is just hollow corporate brand loyalty (“I like how much carrot powder they add to the broth concentrate!”). We walk around tasting and smelling things, wholly unaware that we are, in fact, interacting with the biggest company we have never heard of, ..."
https://www.eater.com/23552129/what-is-in-store-bought-chicken-stock
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My lazy ass finally picked up a pellet cooker. But this one is a little different. Has a smoke box that you can add chunks of wood or charcoal to during the cook to get more smoke. And the cooking chamber is stainless. They didn’t have the searbox that mounts on the right side in stock so I had to order one. Hopefully it’ll be here for the weekend as I plan to fully put it through its paces. I think I can get 6-8 butts on this thing, at least two full packer briskets, and tons of anything else. It’s not a big cooker but makes very good use of its space unlike most barrel style pellet grills. Put some wings and brats and sweet corn on it tonight with a B&B competition blend (pecan, cherry, post oak) and then added apple chunks to the smoke box. It was actually oversmoked, which kind of made me happy because I was really worried about not getting enough smoke flavor from it. I think I’m going to do a 6 butt cook overnight tomorrow with apple chunks, make pulled pork and package it for the freezer, then do beef ribs Saturday, and then “over the top chili” Sunday.
(https://i.ibb.co/KrvLcsR/711-D4434-596-A-47-EA-BCEE-E389-EA9-C5-E01.jpg) (https://ibb.co/KrvLcsR)
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Nice addition.
Have a good weekend with it.
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I made some smoked salmon a few days ago (on my Traeger) and needed to use it, so I made fettuccine alfredo from scratch sauce and broke up the salmon and dumped the sauce on top, holy shit one of the best things I have eaten in a while.
(https://i.ibb.co/hcHSrwq/20230223-172730.jpg)
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How do you smoke your salmon on the Traeger and what’s the recipe for the sauce?
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How do you smoke your salmon on the Traeger and what’s the recipe for the sauce?
Used this recipe (I didn't brush with syrup or anything though) and kept temp on thr e base smoke setting for around 3h till I got internal temp of 135ish https://honest-food.net/how-to-smoke-salmon-recipe/
And the sauce is so easy to make... I use this recipe (instead of Italian seasoning I just add a bit of parsley, oregano and basil)
https://thesaltymarshmallow.com/best-homemade-alfredo-sauce/
Good luck it's amazing
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Thanks man. We have the exact same countertops. Think I’m gonna try this salmon over the weekend.
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Made a bacon wrapped filet on the pellet grill tonight. Not bad.
(https://i.ibb.co/6byvJ1g/1-E777-EB2-205-D-4-BD7-A2-BB-75-B2-BB4-AD0-AA.jpg) (https://ibb.co/6byvJ1g) (https://i.ibb.co/bBkXHL2/4956-C01-B-7003-4-B8-C-AB8-A-F4460-B5-D532-E.jpg) (https://ibb.co/bBkXHL2)
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Made a bacon wrapped filet on the pellet grill tonight. Not bad.
(https://i.ibb.co/6byvJ1g/1-E777-EB2-205-D-4-BD7-A2-BB-75-B2-BB4-AD0-AA.jpg) (https://ibb.co/6byvJ1g) (https://i.ibb.co/bBkXHL2/4956-C01-B-7003-4-B8-C-AB8-A-F4460-B5-D532-E.jpg) (https://ibb.co/bBkXHL2)
Looks good.
Is that plate upside down ?.
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Looks good.
Is that plate upside down ?.
Optical illusion
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I put it on a pedestal
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I put it on a pedestal
Lol
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The Fresh Market sent an email Saturday about their “custom cut salmon” special so like any good consumer I went in and had them cut me the thickest portion they had. Sadly it wasn’t that thick. 1.5” or so center cut. Followed the recipe Illove97 posted and smoked it tonight. Had to bump temp up because people were hungry so I got some albumin bleed but overall it’s amazing.
(https://i.ibb.co/SdPN93j/28-FE9184-8991-43-A8-AF5-F-85-F5-E972-A397.jpg) (https://ibb.co/SdPN93j)
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Next time I’ll start earlier and keep it at 160 all the way through with multiple bastings.
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Next time I’ll start earlier and keep it at 160 all the way through with multiple bastings.
my smoker was around 140ish and didn't have any albumen bleed, glad you liked it, I certainly do!
In addition to using it with that alfredo recipe, I mix some of it up with a block of cream cheese for the best bagel shmear you've ever had
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I found a nice 1.5” ribeye at the Fresh Market today. Threw it on the new pellet grill at 180 degrees with some chunks of post oak in the firebox to get more smoke on the top rack with my cast iron skillet under it with some butter and mushrooms. Let it ride for about 2.5 hours til it hit 120 internal temp then took it off. Cranked the grill to HIGH and let it come to temp. Took mushrooms out of the cast iron and put it back on to warm up. After 10 mins I seared the ribeye and took it in and served it to myself. Perfect medium rare, but actually too smoky. Should have used a smooth steak knife instead of the serrated. It was so tender it kind of shredded.
(https://i.ibb.co/0mN2mNw/3-D1-FC10-F-E165-4-E39-B2-AA-13-ED3-EFD942-D.jpg) (https://ibb.co/0mN2mNw) (https://i.ibb.co/VHMryRX/87-DA5-C3-B-2016-4-C10-B214-37-A50-F0-A9823.jpg) (https://ibb.co/VHMryRX) (https://i.ibb.co/QMTBJkT/07962-B2-B-31-F1-4-C62-8-BB7-B55-FCEE016-E6.jpg) (https://ibb.co/QMTBJkT)
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I found a nice 1.5” ribeye at the Fresh Market today. Threw it on the new pellet grill at 180 degrees with some chunks of post oak in the firebox to get more smoke on the top rack with my cast iron skillet under it with some butter and mushrooms. Let it ride for about 2.5 hours til it hit 120 internal temp then took it off. Cranked the grill to HIGH and let it come to temp. Took mushrooms out of the cast iron and put it back on to warm up. After 10 mins I seared the ribeye and took it in and served it to myself. Perfect medium rare, but actually too smoky. Should have used a smooth steak knife instead of the serrated. It was so tender it kind of shredded.
(https://i.ibb.co/0mN2mNw/3-D1-FC10-F-E165-4-E39-B2-AA-13-ED3-EFD942-D.jpg) (https://ibb.co/0mN2mNw) (https://i.ibb.co/VHMryRX/87-DA5-C3-B-2016-4-C10-B214-37-A50-F0-A9823.jpg) (https://ibb.co/VHMryRX) (https://i.ibb.co/QMTBJkT/07962-B2-B-31-F1-4-C62-8-BB7-B55-FCEE016-E6.jpg) (https://ibb.co/QMTBJkT)
I served it to myself. Lol.
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3.5 lb picanha sirloin cap, dry brined 18 hours then some coarse black pepper, onion and garlic powder before cooking. Usually just do salt.
I trimmed the excess fat off of it and rendered it down in cast iron while the picanha smoked on pellet cooker for 2.5 hours to 125 internal
I fired up a chimney of charcoal and seared it on the kettle, then rested it 15 mins in foil in the smoked beef tallow, then sliced it up and served
Pretty fucking good
(https://i.ibb.co/frMs2kb/33-DD3-EB5-9-D12-48-D8-A23-A-9-C572-C7-A1-BA6.jpg) (https://ibb.co/P1xdNcR)
(https://i.ibb.co/Pg8fbXn/8-CFFD5-F9-AF08-4202-997-F-7-DE814845-B1-B.jpg) (https://ibb.co/zZw0L9Y)
(https://i.ibb.co/PmPZjzk/804020-C5-889-C-4462-9844-9-A1-AB1-F67-B1-B.jpg) (https://ibb.co/9819g3P)
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Yesterday did “over the top” chili in the pellet cooker. Also very good.
(https://i.ibb.co/mqWXcpw/E9-BFE952-5-E91-4424-A0-E0-2531213-FE75-D.jpg) (https://ibb.co/zRv74dY)
(https://i.ibb.co/mhy3YsP/392-C26-EF-0-D52-4-F5-E-8-B35-A0-AAC69-A7-CCC.jpg) (https://ibb.co/WBzLd9R)
(https://i.ibb.co/pzkrCFD/AEA77-A7-C-1-DD9-49-A1-85-EE-7095-B989-D742.jpg) (https://ibb.co/qs2FbQG)
(https://i.ibb.co/8Mdh1gR/51-CD406-B-EC65-42-DF-8-F52-41825-B7718-AE.jpg) (https://ibb.co/LSJGVdq)
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3 1/2 pounds, eh. How much was your share ?
Looks prettty fucking good.
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3 1/2 pounds, eh. How much was your share ?
Looks prettty fucking good.
I probably ate close to a pound. 😬
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I probably ate close to a pound. 😬
And how big was the side bowl of chili ?
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The chili was Friday night. I ate so much of it it doesn’t even sound good yet.
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Was almost 70 yesterday so did a rack of dry brined baby backs with honey BBQ rub for the women and kids and some central TX style spares for the men. Threw them in the pellet cooker with apple chunks in the smoke box. I also smoked some cream cheese, one with the honey BBQ rub and one with some Cajun seasoning for an appetizer. And the coup de grace was the smoked simple syrup in the dish on the top shelf, for pre-meal old fashioneds. I also took the leftover prime rib from Christmas out of the freezer and made a vegetable beef soup with it, which I regretfully forgot to get a picture of because it was phenomenal. Had some neighbors and hot girls over, turned out pretty great.
(https://i.ibb.co/bHwf7wL/CB7-A0094-8-C94-4-C59-8345-7-D2-D8-E889-B52.jpg) (https://ibb.co/tZjd3jc)
(https://i.ibb.co/2gRd5NM/24-C25-BED-2-D86-4748-98-C6-BC4545-A880-CE.jpg) (https://ibb.co/3BVckzF)
(https://i.ibb.co/hcSBHzM/044387-AD-3-B20-4-BFC-A63-C-CC6-BAF372-A24.jpg) (https://ibb.co/f9sktwS)
(https://i.ibb.co/bHrh56R/BF168-B0-B-C192-4-D4-A-99-B5-57-A7-EDE01491.jpg) (https://ibb.co/N1Lh2Fn)
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I'm guessing you like that pellet cooker. Food looks outstanding!
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I'm guessing you like that pellet cooker. Food looks outstanding!
It’s awesome. I found I wasn’t really doing much outdoor cooking aside from nice weather weekends because I just didn’t want to mess with the charcoal and everything. Adding this to the arsenal makes it super easy to cook with wood on weeknights. It’s about as easy as a gas grill but with more flavor. I got the “sidekick” attachment which is a heavy 14” 28k BTU side burner. It came with a heavy griddle insert, but you can get a pizza oven, a grill box which turns it into a little propane grill, and a couple other things I can’t think of right now. Makes a really versatile do it all cooker that doesn’t take up a lot of room.
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Did my first brisket on the pellet cooker Friday night into Saturday am. Prime packer from Costco, done central Texas style with salt and 16 mesh black pepper. Trimmed much more aggressively than usual, and I’m glad I did it that way. Used Post Oak in the smoke box most of the cook. Rested it until dinner time when it got done. Might be the best I’ve ever done. Grinding the trimmings for burgers.
(https://i.ibb.co/X3LQXwW/8-F31-FDFA-BFA8-44-F5-861-F-CD8-C430-C7-B65.jpg) (https://ibb.co/Br3pL1f)
(https://i.ibb.co/bdMxJ5F/0157-E9-EE-60-C9-4-D05-B75-F-6194924-C7-AD2.jpg) (https://ibb.co/4NncdR2)
(https://i.ibb.co/jTrGq6p/9-EDFE8-F7-2-F9-D-44-F9-A6-B2-906-A5466-F669.jpg) (https://ibb.co/s2VQcmB)
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Did this ham today, a 9 lb bone-in. Paid 99 cents a lb for it . Cooked it on the pellet cooker with a cherry/apple/honey/bourbon glaze. Even my picky child ate the hell out of it.
(https://i.ibb.co/tbwrdz1/6599074-A-A3-F1-45-A6-95-D5-F7-EB9-D6-C531-F.jpg) (https://ibb.co/MRy0XfJ)
(https://i.ibb.co/wMH7ccz/D903-C757-A839-426-D-831-A-E22-DB8-FE5279.jpg) (https://ibb.co/LnwrNNZ)
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Looks good man! 👍
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Did this ham today, a 9 lb bone-in. Paid 99 cents a lb for it . Cooked it on the pellet cooker with a cherry/apple/honey/bourbon glaze. Even my picky child ate the hell out of it.
(https://i.ibb.co/tbwrdz1/6599074-A-A3-F1-45-A6-95-D5-F7-EB9-D6-C531-F.jpg) (https://ibb.co/MRy0XfJ)
(https://i.ibb.co/wMH7ccz/D903-C757-A839-426-D-831-A-E22-DB8-FE5279.jpg) (https://ibb.co/LnwrNNZ)
Looks great. And better yet with the thumbs up from the picky kid over the glazed ham bullshit, eh ?
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That ham looks money. Nice work!
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Meat loaf. Oatmeal, no bread crumbs.
Started on gas for a while, then finished on charcoal.
(https://i.ibb.co/nD3N6zg/20230413-171602.jpg) (https://ibb.co/LCQXYnk)
(https://i.ibb.co/CHRnHFX/20230413-183224.jpg) (https://ibb.co/JsDzsPb)
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Meat loaf. Oatmeal, no bread crumbs.
Started on gas for a while, then finished on charcoal.
(https://i.ibb.co/nD3N6zg/20230413-171602.jpg) (https://ibb.co/LCQXYnk)
(https://i.ibb.co/CHRnHFX/20230413-183224.jpg) (https://ibb.co/JsDzsPb)
What type of oatmeal? The flavored instant kind?
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What type of oatmeal? The flavored instant kind?
I don't know anything about flavored instant kinds.
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I don't know anything about flavored instant kinds.
Cinnamon and spice? Apple? Maple? They sell them by the big box at The Costco!
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Cinnamon and spice? Apple? Maple? They sell them by the big box at The Costco!
Quaker oats. If you want cinnamon and spice, feel free to add a bit. My Mom always used a little nutmeg.
If you want apples, make a bbq glaze bullshit with some apple jelly and whiskey. If you want maple, make a bbq glaze bullshit with some maple syrup and bourbon. Your options are endless.
(https://i.ibb.co/MsVzQVP/Screenshot-20230414-071348.jpg) (https://ibb.co/805yt5P)
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I like to make a Country Bob’s and honey glaze bullshit
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I usually just use the glaze bullshit packet that comes with the ham. One time I fucked it up tho, because I got it too hot and scorched the fuck out of it. Basically ruined a pan.
My wife makes up the glaze bullshit now.
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One time I fucked it up tho, because I got it too hot and scorched the fuck out of it. Basically ruined a pan.
My wife makes up the glaze bullshit now.
Men have been pulling these stunts for 100s of years.
No AOTC for you here.
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Men have been pulling these stunts for 100s of years.
No AOTC for you here.
Exactly. Me + stovetop = fucked up food.
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Exactly. Me + stovetop = fucked up food.
A friend brought his wife up to the cabin and the mosquitos were fierce.
Her: Don't ever ask me again.
Him: worked out perfect.
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My wife makes up the glaze bullshit now.
There's a dirty joke in there somewhere.
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There's a dirty joke in there somewhere.
Maybe her screen name is DeliciousPussy? Wouldn't that be something?!
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Maybe her screen name is DeliciousPussy? Wouldn't that be something?!
That would be amazing.
-
That would be amazing.
You may want to surreptiously check her phone!
Whatever happened with your hernia?
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You may want to surreptiously check her phone!
Whatever happened with your hernia?
Went in for the imaging this morning. Waiting for the doctor to read the results, but the radiologist said she saw 2. Doesn't sound like they're real big, so that's good.
Going to talk to surgeon next Thursday.
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Went in for the imaging this morning. Waiting for the doctor to read the results, but the radiologist said she saw 2. Doesn't sound like they're real big, so that's good.
Going to talk to surgeon next Thursday.
Guy I know is having his done today. I'll let you know if he lives thru it.
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Guy I know is having his done today. I'll let you know if he lives thru it.
Cool. Hope he makes it!
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Guy I know is having his done today. I'll let you know if he lives thru it.
Does he have a hot spouse? You know, just in case....
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Does he have a hot spouse? You know, just in case....
I refuse to answer this one.
-
I refuse to answer this one.
Which means the answer is yes.
-
Which means the answer is yes.
Seeing Mn at the guy's beside like the dad in the ad telling the kid about all the broccoli in Vegas.
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For whatever reason, the PassiveWoman sent me this recipe today...
https://theflexiblefridge.com/air-fryer-blooming-onion/#:~:text=is%20evenly%20coated.-,Get%20an%20a4%20piece%20of%20foil%20and%20fold%20it%20up,from%20air%20fryer%20and%20serve
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For whatever reason, the PassiveWoman sent me this recipe today...
https://theflexiblefridge.com/air-fryer-blooming-onion/#:~:text=is%20evenly%20coated.-,Get%20an%20a4%20piece%20of%20foil%20and%20fold%20it%20up,from%20air%20fryer%20and%20serve
Lol.
Send her this .......
https://allwaysdelicious.com/air-fryer-orange-chicken/
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For whatever reason, the PassiveWoman sent me this recipe today...
https://theflexiblefridge.com/air-fryer-blooming-onion/#:~:text=is%20evenly%20coated.-,Get%20an%20a4%20piece%20of%20foil%20and%20fold%20it%20up,from%20air%20fryer%20and%20serve
That’s funny.
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Lol.
Send her this .......
https://allwaysdelicious.com/air-fryer-orange-chicken/
I should, but there is a reason she sends me the recipes!
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I should, but there is a reason she sends me the recipes!
She wants to spend the night in a hotel with you after an Illini game.
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Something I learned decades ago is to cut the back bone out of whole chickens (butterfly, spatchcock). It can then be cooked whole, halved, or quartered.
A whole chicken with the backbone removed can be roasted several different ways. It's easier to clean and season the insides. And for some reason, they are more tender and juicier.
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Anyone looking to hone their backyard cooking skills should definitely check out YouTube videos by Chud’s BBQ, Meat Church, and Mad Scientist BBQ. Entertaining and will give you some new ideas going into the grilling/smoking season. Chud’s is probably my favorite personality.
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Yesterday was a good food day. Saw 200 pork butts going in a smoker, then reverse seared some chops and a 1.5 lb prime ribeye for dinner.
(https://i.ibb.co/QCL8xSz/7355-F64-E-5861-46-E0-888-C-1-D047-EB60-A63.png) (https://ibb.co/yYthxvG)
(https://i.ibb.co/RTY51X0/4-A9-D8-C87-621-F-4-D58-997-D-04-A338-DD09-ED.jpg) (https://ibb.co/xqX4ynj)
(https://i.ibb.co/yssSt14/7-E656-BBE-4833-48-DA-BFE5-EE0-E36-CEC03-C.jpg) (https://ibb.co/9YYt6LZ)
(https://i.ibb.co/3hZfcKs/A8-D39-A45-DC44-4281-B28-D-8-F4-B6-D1-A72-B9.jpg) (https://ibb.co/ggKvJY7)
(https://i.ibb.co/Km91k8s/A18-C9-E41-7-AC2-42-D2-AE48-D4-C84305-D5-B8.jpg) (https://ibb.co/JCzh4Sp)
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Anyone looking to hone their backyard cooking skills should definitely check out YouTube videos by Chud’s BBQ, Meat Church, and Mad Scientist BBQ. Entertaining and will give you some new ideas going into the grilling/smoking season. Chud’s is probably my favorite personality.
I spent 3-5 minutes on Chud's and saw a link to pork brisket in the recipes. Sounds interesting.
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I didn’t even realize he had recipes on his site. I love watching his YouTube videos. Funny dude.
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Did three racks of STL spare ribs and some drumsticks yesterday afternoon and had the neighbors over…
(https://i.ibb.co/Yf9cHkW/IMG-0578.jpg) (https://ibb.co/NWh9cj3)
(https://i.ibb.co/N6c1TpW/IMG-0590.jpg) (https://ibb.co/27G8ZPc)
(https://i.ibb.co/NspMYqJ/IMG-0587.jpg) (https://ibb.co/TkRshG7)
(https://i.ibb.co/92jvXGq/IMG-0591.jpg) (https://ibb.co/GkjJwFV)
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Typical white man post. Slaughter lots of innocent animals for your boastful culinary pleasure. I’ll bet you’ve been checking genitals at the local public bathrooms. Let me guess, you are also “mad” at Simone Biles?
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Another good one, Tempo!
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Another good one, Tempo!
Stale…
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Stale…
I’m thinking it’s got at least 3-5 more usages left.
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Typical white man post. Slaughter lots of innocent animals for your boastful culinary pleasure. I’ll bet you’ve been checking genitals at the local public bathrooms. Let me guess, you are also “mad” at Simone Biles?
don't ruin this thread too
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don't ruin this thread too
We’ve got plenty of people capable of doing that.
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don't ruin this thread too
By the way, have you been using the correctly gendered bathroom?
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By the way, have you been using the correctly gendered bathroom?
yes, I'm not a mentally ill retard
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yes, I'm not a mentally ill retard
AOTC
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AOTC
Do you know the difference between mental illness and mental retardation?
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Yesterday was a good food day. Saw 200 pork butts going in a smoker, then reverse seared some chops and a 1.5 lb prime ribeye for dinner.
(https://i.ibb.co/QCL8xSz/7355-F64-E-5861-46-E0-888-C-1-D047-EB60-A63.png) (https://ibb.co/yYthxvG)
(https://i.ibb.co/RTY51X0/4-A9-D8-C87-621-F-4-D58-997-D-04-A338-DD09-ED.jpg) (https://ibb.co/xqX4ynj)
(https://i.ibb.co/yssSt14/7-E656-BBE-4833-48-DA-BFE5-EE0-E36-CEC03-C.jpg) (https://ibb.co/9YYt6LZ)
(https://i.ibb.co/3hZfcKs/A8-D39-A45-DC44-4281-B28-D-8-F4-B6-D1-A72-B9.jpg) (https://ibb.co/ggKvJY7)
(https://i.ibb.co/Km91k8s/A18-C9-E41-7-AC2-42-D2-AE48-D4-C84305-D5-B8.jpg) (https://ibb.co/JCzh4Sp)
who's the blonde in the white top?
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Do you know the difference between mental illness and mental retardation?
Yes. I think I do. Why are you asking me? I’m not the one who said it.
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Yes. I think I do. Why are you asking me? I’m not the one who said it.
Because I'm visually challenged? Almost blind in one eye and can't hardly see out of the other?
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Because I'm visually challenged? Almost blind in one eye and can't hardly see out of the other?
Sounds like Dom has a legit case to not take/believe your player/game evaluations 😳😁
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Amanda.
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Amanda.
who is Amanda
-
Something my buddy sent me
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who is Amanda
The blonde in the white top
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Sounds like Dom has a legit case to not take/believe your player/game evaluations
Big flat screen TV versus lining up replies on a phone.
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Something my buddy sent me
Lol
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Hey PAMan. First you'll need 2 free range chickens and then you wring their necks.
Maybe Nichi can tell you when this recipe was in the News-Gazette.
(https://i.ibb.co/f9Y9kZj/20230430-110841.jpg) (https://ibb.co/1MfMrBF)
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Mn that’s fantastic
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Hey PAMan. First you'll need 2 free range chickens and then you wring their necks.
Maybe Nichi can tell you when this recipe was in the News-Gazette.
(https://i.ibb.co/f9Y9kZj/20230430-110841.jpg) (https://ibb.co/1MfMrBF)
With Custard here. That is awesome. May have to try that dish!
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“Mostly for men.” Lol
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From Amazon.com. The Best of Mostly for Men by Chuck Flynn from his column appearing in the news gazette. Ring-bound from $30.00. Publication date January 1 1984.
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“Mostly for men.” Lol
That was a regular cooking column in the News Gazoon for decades.
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https://www.news-gazette.com/news/news-gazette-editor-emeritus-flynn-dead-at-91/article_8aeb71a2-a2da-5c1e-9de7-1697c375f2ff.html
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https://twitter.com/historyinmemes/status/1652707567619960834?s=46&t=05HrG8dHonbWgeb4jtVing
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https://twitter.com/historyinmemes/status/1652707567619960834?s=46&t=05HrG8dHonbWgeb4jtVing
And you knew who you were then
girls were girls and men were men
Mister we could use a man like Herbert Hoover again
People seemed to be content
fifty dollars paid the rent
freaks were in a circus tent
Those were the days
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Most cooking columns back in the day were primarily intended for women. There was nothing at all sexist or misogynistic about about a cooking column intended primarily for men.
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Most cooking columns back in the day were primarily intended for women. There was nothing at all sexist or misogynistic about about a cooking column intended primarily for men.
Nichi longs for his Mad Men days and the 3 martini lunch.
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Nichi longs for his Mad Men days and the 3 martini lunch.
And dinner had damn well better be on the table when he gets home from work.
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isNichi longs for his Mad Men days and the 3 martini lunch.
I am not the one who owns a dozen different macho bbq grills. You think those are designed for women?
Also, nichi does not consume adult beverages, drink Sanka, chase kids out of his yard, or yell at clouds.
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And dinner had damn well better be on the table when he gets home from work.
Hell, I fix it most of the time. Did you forget we are discussing a cooking column oriented toward men?
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is
I am not the one who owns a dozen different macho bbq grills. You think those are designed for women?
Also, nichi does not consume adult beverages, drink Sanka, chase kids out of his yard, or yell at clouds.
Not even before Kennedy got shot?
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Hell, I fix it most of the time. Did you forget we are discussing a cooking column oriented toward men?
I didn’t think thread titles mattered anymore
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Hell, I fix it most of the time. Did you forget we are discussing a cooking column oriented toward men?
We are talking about the late 50s/early 60s.
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Not even before Kennedy got shot?
There are at least three of us here who probably remember where we were when JFK was shot. Quite a few at loyalty.
Back then, back yard bbq cooking was mostly for men and it hasn't changed.
I always wanted to build a brick bbq pit but never got around to it.
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We are talking about the late 50s/early 60s.
My dad did the bbqing.
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I’m making boneless country style ribs in the crockpot today.
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I’m making boneless country style ribs in the crockpot today.
Won’t find that in any “Mostly for Men” column
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Won’t find that in any “Mostly for Men” column
That's funny. We never got a report how the ribs turned out. What BBQ sauce or rub? Open Pit? Probably have not had Open Pit since the late 80s. Did see it at the Tony's last weekend.
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That's funny. We never got a report how the ribs turned out. What BBQ sauce or rub? Open Pit? Probably have not had Open Pit since the late 80s. Did see it at the Tony's last weekend.
People (women) who cook ribs in a slow cooker probably use low sodium Ms. Dash seasoning and some watered down apple juice for moisture.
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Jobu, sounds like Custard is calling you out...seeking to revoke your Man Card!
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Jobu, sounds like Custard is calling you out...seeking to revoke your Man Card!
Lol, yeah, I knew Custard wouldn't like that. That's ok. They were very good.
I used kosher salt, cumin, paprika, chili powder, garlic powder, onion powder, brown sugar, black pepper, white pepper, cayenne pepper for the rub. Let them slow cook on medium for 8 hours. Brush on Sweet Baby Ray's and broil for 3 minutes on each side.
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Jesus wept.
Live fire cooking, man!
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Jesus wept.
Live fire cooking, man!
Yeah. I did balk at this idea, but one winter we decided to give it a shot. I was pleasantly surprised. They turned out damn good.
I usually pay 1.99/lb for these things. Sometimes, I can get lucky and get them for 0.99/lb.
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So what’s the recipe?
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Lol, yeah, I knew Custard wouldn't like that. That's ok. They were very good.
I used kosher salt, cumin, paprika, chili powder, garlic powder, onion powder, brown sugar, black pepper, white pepper, cayenne pepper for the rub. Let them slow cook on medium for 8 hours. Brush on Sweet Baby Ray's and broil for 3 minutes on each side.
One tablespoon of each spice.
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Mostly for dudes
(https://i.ibb.co/bgV5rsx/IMG-20230506-175708062.jpg) (https://ibb.co/wNqhKST)
Something I learned decades ago is to cut the back bone out of whole chickens (butterfly, spatchcock). It can then be cooked whole, halved, or quartered.
A whole chicken with the backbone removed can be roasted several different ways. It's easier to clean and season the insides. And for some reason, they are more tender and juicier.
-
Rack of STL spares
Block of cream cheese with Holy Voodoo on it
Freshly dressed and brined wild turkey breast nuggets
(https://i.ibb.co/dgsG7X0/IMG-0875.jpg) (https://ibb.co/3z5BkVy)
(https://i.ibb.co/gP6xBPy/IMG-0884.jpg) (https://ibb.co/3MknLM1)
(https://i.ibb.co/RDNn0D3/IMG-0883.jpg) (https://ibb.co/BCGDZCy)
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Tasked with chicken and steak kabobs for 6 on Mother's Day.
Anyone have marinades for the steak and chicken? I guess the veggies can be thrown in the marinade too...
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Tasked with chicken and steak kabobs for 6 on Mother's Day.
Anyone have marinades for the steak and chicken? I guess the veggies can be thrown in the marinade too...
Are you grilling, or using the slow cooker ?
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Are you grilling, or using the slow cooker ?
I thought I'd use a George Foreman Grill.
Grilling....
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Are you grilling, or using the slow cooker ?
I giggled
-
There are a ton of good ways to marinate the meat and veggies but the key is to cook the veggies and meats on separate skewers or else you’ll overcook the fuck out of the meat trying to get the veggies to be anything but almost raw
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I thought I'd use a George Foreman Grill.
Grilling....
What flavor are you looking for? Greek and Teriyaki are old standbys.
Salt and pepper the meat.
For Greek marinade, start with lemon juice and olive oil. Add some basil, oregano, thyme, garlic, paprika. For a middle eastern accent, step up the garlic and pepper, and try adding some cumin, cayenne, & cinnamon.
For the latter, Kikkoman Teriyaki sauce can suffice or be adjusted, such as made thicker, sweeter, saltier, or more sour. For a Korean accent, add garlic and hot red pepper.
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To add to nichi, I love Kikkoman teriyaki on its own but a lot of people think it’s too pungent. Definitely recommend mixing it with some dark brown sugar or corn syrup or molasses and some pineapple juice. Most store brand or Americanized looking Teriyaki bottled sauces will usually have the ton of extra sugar already added to it.
Bachan’s Japanese BBQ Sauce should definitely be in the mix here. The Yuzu version, probably. Although the leftover sauce won’t be as useful later on as if you used the original. Unless you’re really into Yuzu, I suppose.
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I thought I'd use a George Foreman Grill.
Grilling....
Don't forget we have air fryers now too
Someone tonight sent me some really good meat recipes
Unfortunately since I had COVID I have to refrain from red meat. I love prime rib. So I just eat chicken, tilapia, and shrimp (pink) for a treat.
I just buy the refrigerated horseradish sauce to mix with ketchup for a super hot cocktail sauce.
And shove a few beets down my throat in between bites to make it really healthy.
I think I asked before but does anyone make Cajun boils? It's currently my favorite type of restaurant when I want a treat and there is a 40%off UberEATS code.
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To add to nichi, I love Kikkoman teriyaki on its own but a lot of people think it’s too pungent. Definitely recommend mixing it with some dark brown sugar or corn syrup or molasses and some pineapple juice. Most store brand or Americanized looking Teriyaki bottled sauces will usually have the ton of extra sugar already added to it.
Bachan’s Japanese BBQ Sauce should definitely be in the mix here. The Yuzu version, probably. Although the leftover sauce won’t be as useful later on as if you used the original. Unless you’re really into Yuzu, I suppose.
There is a salad dressing that for cooking is better than any of them. During COVID quarantine I only ate chicken so I wouldn't become a whale. The brand is MAKOTO. It is sold by the lettuce. They have a few flavors now but original is the best. I'll chop chicken or (use to) beef and then use it as a dipping sauce after cooking the meat in it.
You will forget you aren't at Benihanna or another Japanese steakhouse.
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Season the cows with salt and pepper and whatever.
Brine and season the yardbirds so they don't get in a barnyard fight with the cows.
Season the veggies with whatever.
Or marinate only the yardbirds.
https://www.smokingmeatforums.com/threads/fireman%E2%80%99s-chicken-thighs-and-veggie-kabobs.321205/
And/or if you want to season the cows ..
https://www.smokingmeatforums.com/threads/sirloin-tip-shish-kabobs.253272/
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Anyone have a Philly Cheesesteak recipe (that I have not seen online yet)?
-
Anyone have a Philly Cheesesteak recipe (that I have not seen online yet)?
I assume you haven't seen this. Google chip steak. I'd never heard of it.
https://www.smokingmeatforums.com/threads/overdue-philly-cheesesteaks.308563/
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I assume you haven't seen this. Google chip steak. I'd never heard of it.
https://www.smokingmeatforums.com/threads/overdue-philly-cheesesteaks.308563/
I had not.
Have a pack of what Tony's calls "charcoal steaks" which are almost paper thin cuts. Takes not even a minute to cook them. ThePassiveSon wanted me to make cheesesteaks out of it.
From what I have seen, looks like you cook your onion (and maybe some green pepper). Then put the steak (salt and pepper and maybe some garlic powder) and the cheese (provolone, Cheez Whiz or American) in the pan over the steak. Seems too easy.
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I had not.
Have a pack of what Tony's calls "charcoal steaks" which are almost paper thin cuts. Takes not even a minute to cook them. ThePassiveSon wanted me to make cheesesteaks out of it.
From what I have seen, looks like you cook your onion (and maybe some green pepper). Then put the steak (salt and pepper and maybe some garlic powder) and the cheese (provolone, Cheez Whiz or American) in the pan over the steak. Seems too easy.
"Teach a man to fish, and you feed him for a lifetime.”
Teach a PassiveSon to goggle and he can feed himself. :D
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"Teach a man to fish, and you feed him for a lifetime.”
Teach a PassiveSon to goggle and he can feed himself. :D
Yeah, well, he is going to have to figure it all out probably after I am gone.
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Just made french onion soup
Have a recipe I want to take to a Heat/Panther (Miami sport party)
Called sausage stars, they are soooooo good. A healthy version is...
-Get low fat spicy shredded turkey "sausage), cook it and mix in some ranch
-Get cupcake pan and put in won ton wraps, usually with tofu by lettuce
-Put in the sausage, sprinkle mild cheddar on top
-Cook in oven
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Just made french onion soup
Have a recipe I want to take to a Heat/Panther (Miami sport party)
Called sausage stars, they are soooooo good. A healthy version is...
-Get low fat spicy shredded turkey "sausage), cook it and mix in some ranch
-Get cupcake pan and put in won ton wraps, usually with tofu by lettuce
-Put in the sausage, sprinkle mild cheddar on top
-Cook in oven
What temp and how long?
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PAMan’s sausage stars comment makes so much more sense now. Think I saw a movie back in the 90s called Sausage Stars.
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Sounds like gay porn
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Quite the dilemna.
I find out this morning that it's National Burger Day and pork tenderloin needs to get cooked up.
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Quite the dilemna.
I find out this morning that it's National Burger Day and pork tenderloin needs to get cooked up.
Just think of yourself as counter-culture.
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Just think of yourself as counter-culture.
Wrong reply, but maybe I'll put some pork between 2 slices of bread and call it a burger.
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I cooked thin sliced bacon and scrambled fresh country eggs. The eggs came from a friend that keeps hens. Yolks are a golden orange. Gotta first crack each one into a small bowl, occasionally get an embryo.
Key to good scrambled eggs is moderately low heat and don't overcook. Should be moist, not dry or rubbery. I don't add water or milk or beat them. Cook them in a warm skillet with olive oil, season with freshly ground mixed peppercorns. No salt if served with sausage or bacon.
I rarely buy bacon. When I do I cook it on a parchment paper lined sheet pan. Preheat oven 400 farenheit. I overlap the strips, fat edge over meat edge. My big sheet pan will hold 12 oz. thin sliced with room to spare.
I cook it 20 minutes. 4 minutes less for chewy, 4 more for very crisp.
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How did this thread get knocked down so far?
Thinking of doing beef kabobs at the tailgate Sat.
1. Do I go lazy and just marinade the beef with Soy Vey on the way down? I also found a good receipe for dry rub on the steak. Threading kabobs in a parking lot seems like a PIA. The Agressiveson likes to eat healthy. Figured a kabob would fulfill said requirement.
2. I have an Anker 555 Portable Power Station (with attachable solar panels for recharging) so I can bring a TV to the tailgate. Is bringing an Insta Pot, and plugging it in the Anker along with the TV, for fresh rice way too overboard? How do you warm up rice otherwise? Let it sit in the sun? I guess I could buy some cooked rice down there. Not like there is a shortage of those places on campus.
3. Any ideas on a unique dessert? Nothing too high maintenance.
I am getting stoked for Saturday and it is only Monday.
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How did this thread get knocked down so far?
Thinking of doing beef kabobs at the tailgate Sat.
1. Do I go lazy and just marinade the beef with Soy Vey on the way down? I also found a good receipe for dry rub on the steak. Threading kabobs in a parking lot seems like a PIA. The Agressiveson likes to eat healthy. Figured a kabob would fulfill said requirement.
2. I have an Anker 555 Portable Power Station (with attachable solar panels for recharging) so I can bring a TV to the tailgate. Is bringing an Insta Pot, and plugging it in the Anker along with the TV, for fresh rice way too overboard? How do you warm up rice otherwise? Let it sit in the sun? I guess I could buy some cooked rice down there. Not like there is a shortage of those places on campus.
3. Any ideas on a unique dessert? Nothing too high maintenance.
I am getting stoked for Saturday and it is only Monday.
Can you cook the rice at home, put it in an al foil pan and heat it up with the meats ?
Maybe add some liquid and stir often.
Or do sweet corn instead. Good corn doesn't need butter.
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The foil is an idea. But it is a little Smokey Joe style grill. Maybe reheat the rice when the kabobs are resting. Thanks, Mn!
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How did this thread get knocked down so far?
OK.
My 1st shot at smoked salmon a few days ago got good reviews.
(https://i.ibb.co/PwSH1VC/20230822-180127.jpg) (https://ibb.co/r4Wr5Xy)
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The foil is an idea. But it is a little Smokey Joe style grill. Maybe reheat the rice when the kabobs are resting. Thanks, Mn!
You betcha.
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OK.
My 1st shot at smoked salmon a few days ago got good reviews.
(https://i.ibb.co/PwSH1VC/20230822-180127.jpg) (https://ibb.co/r4Wr5Xy)
Looks good. What recipe did you use? There’s one that’s all over the internet that I tried a few months ago and it came out looking exactly like that. It was amazing. Come to think of it I believe QAnon97 posted the recipe I used.
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How did this thread get knocked down so far?
Thinking of doing beef kabobs at the tailgate Sat.
1. Do I go lazy and just marinade the beef with Soy Vey on the way down? I also found a good receipe for dry rub on the steak. Threading kabobs in a parking lot seems like a PIA. The Agressiveson likes to eat healthy. Figured a kabob would fulfill said requirement.
2. I have an Anker 555 Portable Power Station (with attachable solar panels for recharging) so I can bring a TV to the tailgate. Is bringing an Insta Pot, and plugging it in the Anker along with the TV, for fresh rice way too overboard? How do you warm up rice otherwise? Let it sit in the sun? I guess I could buy some cooked rice down there. Not like there is a shortage of those places on campus.
3. Any ideas on a unique dessert? Nothing too high maintenance.
I am getting stoked for Saturday and it is only Monday.
1. I would marinate the ingredients and assemble the skewers at home and then just cook them at the tailgate. No one wants to fuck with slimy meat hands when they’re trying to drink and have fun.
I would also skewer up the meat and veggies separately. They don’t cook at the same rate and people always end up WAY over cooking the meat because they want to get a little char on the veggies.
2. I believe Nichi is the in-house rice expert. I don’t want to step on his toes.
3. I’d probably have bourbon and an Illini W for dessert. If the Illini lose I’d 69 the Missus in the back of the car once SullenAggressiveSon retreats to his high rise luxury apartment.
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How did this thread get knocked down so far?
Thinking of doing beef kabobs at the tailgate Sat.
1. Do I go lazy and just marinade the beef with Soy Vey on the way down? I also found a good receipe for dry rub on the steak. Threading kabobs in a parking lot seems like a PIA. The Agressiveson likes to eat healthy. Figured a kabob would fulfill said requirement.
2. I have an Anker 555 Portable Power Station (with attachable solar panels for recharging) so I can bring a TV to the tailgate. Is bringing an Insta Pot, and plugging it in the Anker along with the TV, for fresh rice way too overboard? How do you warm up rice otherwise? Let it sit in the sun? I guess I could buy some cooked rice down there. Not like there is a shortage of those places on campus.
3. Any ideas on a unique dessert? Nothing too high maintenance.
I am getting stoked for Saturday and it is only Monday.
i might stop by
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Looks good. What recipe did you use? There’s one that’s all over the internet that I tried a few months ago and it came out looking exactly like that. It was amazing. Come to think of it I believe QAnon97 posted the recipe I used.
I winged it, lol. A friend and his wife were up for several days and he says he's smoked plenty and eaten plenty so I figured I'd have a judges for the finished product. No coaching involved.
I read a dry brine is preferable over wet so I used just dark brown sugar and kosher salt 4:1 to keep it simple for my 1st try.
I brined it, wrapped, in the frig for 4 hours.
Then rinsed and dried it and didn't want to take a chance stinking up the frig to dry it, so I put it in front of a fan for 6 hours.
I smoked it in the kettle at 235° with 1 cherry and 1 apple chunk to 138, brushing it every now and then with maple syrup.
His words, "you nailed it."
Then it was grilled salmon with fettucini and a fresh basil pesto and tomatoes capresi for dinner. Dutch crumb apple pie with vanilla ice cream for dessert.
Thanks for reminding me. It was damn good day of eating
And after putting plastic wrap on the plate, then the fish, then the brine I read a tip to spread the brine evenly on the plate 1st and then put the meat side down onto the brine. Then wrap. I might try that next time.
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How did this thread get knocked down so far?
Thinking of doing beef kabobs at the tailgate Sat.
1. Do I go lazy and just marinade the beef with Soy Vey on the way down? I also found a good receipe for dry rub on the steak. Threading kabobs in a parking lot seems like a PIA. The Agressiveson likes to eat healthy. Figured a kabob would fulfill said requirement.
2. I have an Anker 555 Portable Power Station (with attachable solar panels for recharging) so I can bring a TV to the tailgate. Is bringing an Insta Pot, and plugging it in the Anker along with the TV, for fresh rice way too overboard? How do you warm up rice otherwise? Let it sit in the sun? I guess I could buy some cooked rice down there. Not like there is a shortage of those places on campus.
3. Any ideas on a unique dessert? Nothing too high maintenance.
I am getting stoked for Saturday and it is only Monday.
What about a pasta side with a sauce that might be easier to heat up than rice, or a cold pasta side dish ?
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Thought about the pasta or Greek salad. Will have to see what the wife wants to do. May have her make something.
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Thought about the pasta or Greek salad. Will have to see what the wife wants to do. May have her make something.
A fruit salad with fresh summer melon, berries, and whatever ?
And If Ms ThePAMan is going to make something, maybe some shortcakes and strawberry shortcake for desert.
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I believe “fruit salad” is a popular term on the Grindr app. Maybe Custard or PAMan can confirm?
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Mn could be on Grindr. too. What straight male says “fresh summer melon?”
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Mn could be on Grindr. too. What straight male says “fresh summer melon?”
Lindsay Graham
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Lindsay Graham
I rest my case.
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I rest my case.
Before you do, ThePAMan is looking for a dessert.
Got any good Cocoa Pebbles dessert recipes ?.
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Before you do, ThePAMan is looking for a dessert.
Got any good Cocoa Pebbles dessert recipes ?.
I know a recipe called crème de la man.
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I know a recipe called crème de la man.
We’re all sure you do.
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We’re all sure you do.
He asked for a recommendation.
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I believe “fruit salad” is a popular term on the Grindr app. Maybe Custard or PAMan can confirm?
The correct term is "tossed salad"
Back on topic, what about the Jello Salad?
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The correct term is "tossed salad"
Back on topic, what about the Jello Salad?
I’ll make some shit up. “Im sure you know exactly what that is.”
Being you’re gay “adjacent” and all. All your posts belong in the clown world thread.
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The correct term is "tossed salad"
Back on topic, what about the Jello Salad?
I was thinking “fruit salad” is where a bunch of gay guys get together and toss salad. I’m aware of “Tossed salad.” This has a different spin on it.
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last night was meatball stroganoff
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Making this today to kick off college pig skin
https://www.traeger.com/recipes/korean-pork-burnt-ends
So far so good only about an hour and a half to go
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I’m not judging, but I hear using a traeger is tantamount to cheating.
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Got two 1.3 lb prime ribeyes from the old fashioned butcher shoppe I’m making with some twice smoked potatoes for the game
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I’m already fucked up drunk and hoping to be able to process the game…
It’s early in the season…
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I’m already fucked up drunk and hoping to be able to process the game…
It’s early in the season…
I’m a bit jealous.
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I’m a bit jealous.
Fuck you! 😂 it’s gonna be a rough evening. I thought about driving to Champaign on a whim and buying a $15 ticket and it was $30 + a parking pass extra and said fuck it. Watching at home so I can scream at the tv if needed and not look like a maniac.
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Got a couple fine cigars for before and after.
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Got a couple fine cigars for before and after.
Now you just need a woman to insert them into.
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Tri tip sandwiches here.
Then the cup goes on.
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Now you just need a woman to insert them into.
I’ll let my dick do that after the game.
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I’m not judging, but I hear using a traeger is tantamount to cheating.
It works for me, man that food came out good ill post some pics later
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(https://i.imgur.com/5LOWEME.jpg) before
(https://i.imgur.com/rklaynI.jpg) almost after
ate with lettuce wraps and some weird ass asian pickled vegetables and boy oh boy am I full now
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(https://i.imgur.com/5LOWEME.jpg) before
(https://i.imgur.com/rklaynI.jpg) almost after
ate with lettuce wraps and some weird ass asian pickled vegetables and boy oh boy am I full now
👍🏼
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Fortunately we didn't get kicked in the nuts and didn't need the cup.
And the tri tip was damn good.
(https://i.ibb.co/KsT4kSm/20230902-163938.jpg) (https://ibb.co/t2VjtF3)
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Bought a new Instant Pot, 8 quart, during the last Amazon Days thing. It has a sous vide function. Who has a sous vide beginner receipe for me to try?
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A seafood medley in garlic or lemon butter served over pasta or veggies
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A seafood medley in garlic or lemon butter served over pasta or veggies
I need the instructions/link for the recipe to read how to do it.
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Bought a new Instant Pot, 8 quart, during the last Amazon Days thing. It has a sous vide function. Who has a sous vide beginner receipe for me to try?
Have you googled sous vide orange chicken ?
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Have you googled sous vide orange chicken ?
Is that a thing? Wow, if so.
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Just get yourself some shrimp, scallops, crab, lobster, whatever. Remove from shell and put in a gallon ziploc bag with garlic, good butter, some garlic, and a squeeze of lemon. If you don’t have a vacuum sealer just leave a corner of the bag unzipped and submerge it to push excess air out then seal it. Make sure the seafood in the bag is submerged in the water. I usually use a clip on the side of the pot to hold it in place. Set the sous vide for 140-145 degrees and let it cook for an hour. Ready to eat. It will be quite rich so serve it over some filler like pasta or veggies or something.
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Cod loins done the same way are good too. Little salt and pepper on them first.
Or steaks. Salt and pepper your steaks and cook them from 129-135 for at least an hour or two. Take out, pat dry, then sear in a ripping hot cast iron skillet or on a griddle. Do it outside so you don’t stink up the house. You’re only putting a crust on the outside, the steak it already perfectly cooked edge to edge so it doesn’t take much.
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I'll try that with some steaks when I have some time. Been pan frying them lately.
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Did the sous vide today with some Costco choice steaks, those thick, lean ones you can get in a 5 pack for 9.99 lb. Added some Montreal steak seasoning and a ziplock bag with 2 binder clips and 4 spoons to keep it submerged. 2 hours at 130. Seared in the pan a minute a side and 30 seconds on a thick end. Added some salted butter. The PassiveWoman very happy with the medium rare result.
Going to cook the other 3 steaks, without doing the sear, now.
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I put both steaks in the same ziplock bag. Not sure that is how you are supposed to do it, but it worked.
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Did the sous vide today with some Costco choice steaks, those thick, lean ones you can get in a 5 pack for 9.99 lb. Added some Montreal steak seasoning and a ziplock bag with 2 binder clips and 4 spoons to keep it submerged. 2 hours at 130. Seared in the pan a minute a side and 30 seconds on a thick end. Added some salted butter. The PassiveWoman very happy with the medium rare result.
Going to cook the other 3 steaks, without doing the sear, now.
Why no sear on round 2 ?
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Why no sear on round 2 ?
Going to wait until ready for consumption.
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Going to wait until ready for consumption.
So they're in the pool for a couple of hours and into the frying pan for dinner tonight, between the end of hoops and before kick off ?
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So they're in the pool for a couple of hours and into the frying pan for dinner tonight, between the end of hoops and before kick off ?
Probably middle of week for dinner.
Think I should sear then store?
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Probably middle of week for dinner.
Think I should sear then store?
Check with Custard or anybody who sous vides. My guess is you would want to put them back in the sous vide on dinner day to get them back to 130, then sear.
Sterility may be an issue tho. For the steaks.
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Check with Custard or anybody who sous vides. My guess is you would want to put them back in the sous vide on dinner day to get them back to 130, then sear.
Sterility may be an issue tho. For the steaks.
Found this. Basically re-sous vide for a few minutes then sear.
https://www.kansascitysteaks.com/cooking-instructions/reheat-steak#:~:text=Fill%20your%20sous%20vide%20container,prefer%20a%20well%2Dseared%20steak.
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Found this. Basically re-sous vide for a few minutes then sear.
https://www.kansascitysteaks.com/cooking-instructions/reheat-steak#:~:text=Fill%20your%20sous%20vide%20container,prefer%20a%20well%2Dseared%20steak.
Did you see this part ?
"If you cooked your steak thoroughly the first time, with a minimum internal temperature of 145°F, according to the USDA, you should be fine reheating your steak. It is also essential to store your steak in the refrigerator and consume it within three to four days to avoid bacteria growth that could cause a foodborne illness."
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Did you see this part ?
"If you cooked your steak thoroughly the first time, with a minimum internal temperature of 145°F, according to the USDA, you should be fine reheating your steak. It is also essential to store your steak in the refrigerator and consume it within three to four days to avoid bacteria growth that could cause a foodborne illness."
Figured I needed to reheat the next 3 or 4 days.
I figured the sous vide would "cook" it since the sear is for a crust. Am I wrong about that?
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Figured I needed to reheat the next 3 or 4 days.
I figured the sous vide would "cook" it since the sear is for a crust. Am I wrong about that?
Sous vide cooks it you'll be fine searing it later
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Figured I needed to reheat the next 3 or 4 days.
I figured the sous vide would "cook" it since the sear is for a crust. Am I wrong about that?
I think in your situation you want it cooked to 140° for a minute or so.
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This is the time it takes at a certain temperature to pasteurize meat. Reheat at 135 for an hour. Anything over that you’re gonna end up in medium land and we don’t want that.
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This is the time it takes at a certain temperature to pasteurize meat. Reheat at 135 for an hour. Anything over that you’re gonna end up in medium land and we don’t want that.
So I did them at 130 for 2 hours and then put them in the fridge. You are saying to reheat to put them in for another hour at 135? (And then sear?)
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(https://i.postimg.cc/jdCp8wRs/IMG-2607.jpg) (https://postimages.org/)
I wouldn’t cook them at all until the day you’re going to eat them but if you must, sous vide at 135 and it’ll pasteurize them. Then warm them up via sous vide at similar temp.
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So I did them at 130 for 2 hours and then put them in the fridge. You are saying to reheat to put them in for another hour at 135? (And then sear?)
Yes throw in the sous vide for an hour at 135-136 for an hour or two (depending on thickness) then sear after. Dry thoroughly before searing.
The insides of steaks don’t have any meaningful bacteria, any bacteria present are on the surface. It’s why you can eat a seared steak that’s raw on the inside with virtually no chance of food borne illness. The sous vide you did at a sub 135 temp allows for a slight chance of issues if you don’t reheat properly. But we’ve got that covered.
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Update: did sous vide 2 hours at 133 last night then seared for 2 minutes a side. I wanted some crust dammit! Still pink in the middle, but not below the exterior. Still tasted great. I'd call it medium.
Plan is to do an hour at 130 (the original 2 hour sous vide temp) and then sear for 2 min a side for the last 2 leftovers and see how that goes.
Feel free to warn me if I am looking at food poisoning.....
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I'm taking my wife out to eat tonight for her birthday. Nice steakhouse.
If she plays her cards right, she might even get this cock. We'll see.
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I'm taking my wife out to eat tonight for her birthday. Nice steakhouse.
If she plays her cards right, she might even get this cock. We'll see.
Playing hurt, impressive. Just don't get the cancer.
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Playing hurt, impressive. Just don't get the cancer.
Seems unlikely. I've been eating it for over 27 years now.
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Seems unlikely. I've been eating it for over 27 years now.
Maybe you’re not doing it right?! Michael Douglas sure was… 😂
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I'm taking my wife out to eat tonight for her birthday. Nice steakhouse.
If she plays her cards right, she might even get this cock. We'll see.
Wouldn’t go down on her though, don’t wanna risk getting cancer.
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Update 2: 1 hour 130 then sear 2 min a side. Passive woman said her steak leaned closer to medium/medium rare and it did not taste like it was leftover. Mine looked like yesterday, more medium in the middle with more done under the surface. Still was good. Seemed to be more juices oozing out than yesterday.
Calling it a success.
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Has anyone tried that Popeye's cajun turkey?
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Has anyone tried that Popeye's cajun turkey?
If I wanted diarrhea I would give it a go.
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If I wanted diarrhea I would give it a go.
More of a KFC guy, eh?
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More of a KFC guy, eh?
IGA
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IGA
Jerry's IGA on Kirby?
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Jerry's IGA on Kirby?
IGA in Metamora. They have amazing fried chicken.
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IGA in Metamora. They have amazing fried chicken.
Metamora is always good in football, aren't they? And they also have great fried chicken too?
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Metamora is always good in football, aren't they? And they also have great fried chicken too?
Yep. Washington is awesome this year. They’re playing ESL in the 6a semis this weekend. Might go watch.
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IGA in Metamora. They have amazing fried chicken.
Do they have Orange Chicken ?
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Do they have Orange Chicken ?
No way they have Orange Chicken
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Yeah, I don't think the IGA deli has chinese food. If they did, I would probably steer clear of it, lol
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(https://i.ibb.co/TYxNww7/IMG-2996.jpg) (https://ibb.co/7jd0SSZ)
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(https://i.ibb.co/89n4Sw8/IMG-2854.jpg) (https://ibb.co/kXV6WTc)
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It's a good eating day today.
I saw a recipe recently for a double crust chicken pot pie. It came out pretty good and would work with leftover turkey, if there is any. Lol.
https://sallysbakingaddiction.com/double-crust-chicken-pot-pie/
(https://i.ibb.co/LZP5ZNW/20231117-182929.jpg) (https://ibb.co/tJhXJLt)
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What sous vide tools, etc. should I put on my holiday list? Are there special clips? Baggies? Some tool that sucks the air out of the baggies?
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What sous vide tools, etc. should I put on my holiday list? Are there special clips? Baggies? Some tool that sucks the air out of the baggies?
Yes
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Yes
Ok, are there specific brands, etc. that are favored? Anyone make a magnetic clip that will keep the stuff at the botton.of the cooker?
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Ok, are there specific brands, etc. that are favored? Anyone make a magnetic clip that will keep the stuff at the botton.of the cooker?
Have you tried the google ?
But then, is your kitchen rational ?
https://therationalkitchen.com/sous-vide-accessories-best-results/
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Have you tried the google ?
But then, is your kitchen rational ?
https://therationalkitchen.com/sous-vide-accessories-best-results/
The problem is the Google is filled with junk ads, ergo I trust Influencers such as yourself...also a few of those items are no longer available on the Amazon.
Sounds like a food sealer thing is the way to go at a minimum.
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The problem is the Google is filled with junk ads, ergo I trust Influencers such as yourself...also a few of those items are no longer available on the Amazon.
Sounds like a food sealer thing is the way to go at a minimum.
You didn't address the rational kitchen tho.
I've considered a vacuum sealer and don't own a sous vide. Reviews and prices are all over the place on sealers but the replacement bags appear to be a consideration for a sealer, both quality and cost.
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Ok, are there specific brands, etc. that are favored? Anyone make a magnetic clip that will keep the stuff at the botton.of the cooker?
I use the following
cambro 12 qt bucket https://amzn.to/40XcOv7
I use an older anova circulator but this is fine https://amzn.to/3uvoAAW
food saver vac sealer any will do, costco has sales on them often https://amzn.to/49V2hos
and then a roll of vacuum bags like this https://amzn.to/3N0aHB6
as for keeping the food at the bottom i just put a small grate in the bucket or weigh it down with whatever, I've seen some folks use binder clips to attach the bag to the side but bacteria can grow at the top since its not submerged completely on longer cooks so I like to keep the bag completely submerged. a proper vacuum seal with little air in the bag should have the food sink to the bottom of the bucket. Magnetic clips do sound like a good idea though!
Also if its a longer 1-2 day cook I just put saran wrap over the top of the bucket to reduce evaporation, works fine
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Went with a smaller vacuum sealer suggested by the WireCutter. On sale at Best Buy with a bunch of bags. Pick up Wednesday. $75.
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I use the following
cambro 12 qt bucket https://amzn.to/40XcOv7
I use an older anova circulator but this is fine https://amzn.to/3uvoAAW
food saver vac sealer any will do, costco has sales on them often https://amzn.to/49V2hos
and then a roll of vacuum bags like this https://amzn.to/3N0aHB6
as for keeping the food at the bottom i just put a small grate in the bucket or weigh it down with whatever, I've seen some folks use binder clips to attach the bag to the side but bacteria can grow at the top since its not submerged completely on longer cooks so I like to keep the bag completely submerged. a proper vacuum seal with little air in the bag should have the food sink to the bottom of the bucket. Magnetic clips do sound like a good idea though!
Also if its a longer 1-2 day cook I just put saran wrap over the top of the bucket to reduce evaporation, works fine
Thanks.
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I have an older commercial chamber sealer but can’t remember the brand and I’m not home. So it sinks and I don’t worry about clipping it too much. Sometimes when I’m in a hurry I just use a ziploc bag and leave a corner open while I submerge it to push air out and then use a chip clip or something to clip it to the side of a normal pot you’d cook spaghetti or whatever in. It actually works really well for short cooks and is a lot quicker and easier than vacuum sealing something.
Haven’t done a lot of sous vide cooking lately really. Weather is nicer for a lot more of the year down here so I find myself doing outdoor cooking. Especially since I got my pellet cooker. I suppose I’ll get back into it though for the relatively brief winter. Have done some seafood with it in the last couple months.
Very underrated element of sous vide though is reheating delicate leftovers. (Steak, seafood, stir fry, etc) Usually comes out as good as the first time around.
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The store had some coarsely ground steak sold as meat for tacos. I bought a pound and a half. Used it to make chili.
Seasoned the meat with salt and pepper.
Sauteed a chopped jumbo red onion and some minced garlic with spices (mild chili powder, ground cumin seed, ground coriander seed, ground allspice) in a kettle until the onion was tender.
Stirred in the meat, increased the heat a bit for a few minutes, then decreased heat and let it saute for another 20 minutes or so.
Stirred in 3 regular sized cans of black beans, drained and rinsed.
Stirred in 3 regular sized cans petite sized tomatoes and 1 regular sized can tomato sauce. [Added some Mexican oregano.]
Stirred in a little real maple syrup. Simmered for a few hours.
Heated up a can of Rotel to add additional heat to mine. Wife prefers hers mild.
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How was it?
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I bet it wasn't as good as this A5 wagyu ny strip I fried up yesterday.
(https://i.ibb.co/hKxCxd2/20231126-153626.jpg)
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How was it?
My wife gave it 5 stars.
I ate too much.
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The store had some coarsely ground steak sold as meat for tacos. I bought a pound and a half. Used it to make chili.
Seasoned the meat with salt and pepper.
Sauteed a chopped jumbo red onion and some minced garlic with spices (mild chili powder, ground cumin seed, ground coriander seed, ground allspice) in a kettle until the onion was tender.
Stirred in the meat, increased the heat a bit for a few minutes, then decreased heat and let it saute for another 20 minutes or so.
Stirred in 3 regular sized cans of black beans, drained and rinsed.
Stirred in 3 regular sized cans petite sized tomatoes and 1 regular sized can tomato sauce. [Added some Mexican oregano.]
Stirred in a little real maple syrup. Simmered for a few hours.
Heated up a can of Rotel to add additional heat to mine. Wife prefers hers mild.
No Italian sausage ?
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I bet it wasn't as good as this A5 wagyu ny strip I fried up yesterday.
(https://i.ibb.co/hKxCxd2/20231126-153626.jpg)
Where’s the A1 ?
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No Italian sausage ?
who puts italian sausages in chili?
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who puts italian sausages in chili?
I actually have thrown some chopped up leftover Italian sausages in my chili.
Are you one of Tempo's mults?
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I actually have thrown some chopped up leftover Italian sausages in my chili.
I put bulk or sliced Italian sausage in spaghetti sauce. I prefer the hot stuff, but sweet / mild is good too. Now I am hungry.
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I put bulk or sliced Italian sausage in spaghetti sauce. I prefer the hot stuff, but sweet / mild is good too. Now I am hungry.
I bet you are
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Jobo, where is your sidekick Eddie?
(https://i.postimg.cc/FY8CgJYn/Eddie-and-Jobo.jpg) (https://postimg.cc/FY8CgJYn)
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Let me know when they start a cooking thread about Moretti at Loyalty, Jasn.
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(https://i.ibb.co/712sqH8/IMG-20231202-134926581.jpg)
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Sous vided a cheap 2.75lb boneless beef rump roast today. Used the new seal machine (took me 3 tries to get it right). 140 for 10 hours then seared it. Came out perfectly medium throughout (the wife would have preferred medium rare...will do that next time). Used the juice from the sous vide in a gravy mix pack in lieu of water. Would never get that much juice if cooked in the oven. 3 of us ate it all. I chowed.
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Did you brown it at all?
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Did you brown it at all?
Yes, seared it in an oiled pan on all sides.
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New Year’s brisket just went on the smoker. Will be done in AM and will do heated rest until late afternoon when some buddies come by to watch the foosball.
Probably my best ever trim on a brisket outside of scalping it a bit on the point end of the presentation side. Throwing it in the freezer for an hour before trimming is a life saver.
Grinding the trimmings for burgers and rendering the fat trimmings down on the smoker to make smoked beef tallow which is priceless.
(https://i.postimg.cc/2yzcGR8s/IMG-3644.jpg) (https://postimg.cc/njPGVWm2)
(https://i.postimg.cc/sxwn06Mv/IMG-3645.jpg) (https://postimg.cc/8ffB7bBS)
(https://i.postimg.cc/7PVQ66Kw/IMG-3646.jpg) (https://postimg.cc/231x9zpK)
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Took it off a few hours ago. Resting now.
(https://i.ibb.co/Ptsz8JD/IMG-3650.jpg) (https://ibb.co/jH9ZFqJ)
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I'm resting all day.
Have a good afternoon with the food and the ball games. Roll Tide.
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Took it off a few hours ago. Resting now.
(https://i.ibb.co/Ptsz8JD/IMG-3650.jpg) (https://ibb.co/jH9ZFqJ)
Looks great 👍
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Hey Custard you got that over the top chili recipe? Wanna give it a go for tomorrow
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Hey Custard you got that over the top chili recipe? Wanna give it a go for tomorrow
Just make a meatball out of whatever proteins and smoke it over the chili.
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Hey Custard you got that over the top chili recipe? Wanna give it a go for tomorrow
It doesn't have to be all meatballs. You've probably got some A5 Wagyu laying around. :D
(https://i.ibb.co/s67QdtZ/20220911-173043.jpg) (https://ibb.co/dLZ6w7R)
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I was kind of overserved last night, was a long rough week and was blowing off some steam, so sorry about the curt reply last night. But really I use my normal chili recipe (which is kinda more of a wing it recipe anyways) but instead of browning the meat in the pan I just make a seasoned meatball and smoke it over the top of the chili then afterwards break it up into the chili and smoke another hour all together. Stir the chili a few times so it gets more smoke.
I got hungry typing this and am going to the store to get the stuff to make over the top chili. I think I’m gonna do ground chuck and chorizo blend.
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Cool man thanks! Gonna try it
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(https://i.imgur.com/tN6epWI.jpeg)
here goes nothin :)
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(https://i.imgur.com/tN6epWI.jpeg)
here goes nothin :)
Yo. He said meatballs, not meatloaves.
Looks good tho.
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Turned out great regardless 😂
Not hungry anymore that's for sure had to get some seconds
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Duquesne fully cooked!
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Went ahead and did my own yesterday afternoon and had a bunch of buddies over. No leftovers and this was probably the best chili I ever made. Same recipe I normally use but made one tweak and used a 50/50 mix of lean sirloin ground beef and chorizo. 10/10 recommend.
(https://i.ibb.co/mBY1fP3/IMG-4959.jpg) (https://ibb.co/thNkV19)
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Wasn't too greasy? Looks excellent even though it's a meatloaf 😂
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I just cooked some baby back ribs in the oven at 275 for about 4 hours. No fancy chef tricks but damn fine eating. Sweet Baby Rays dominates. Bought a full rack at Woodman’s for $9.74. Can’t beat it.
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Wasn't too greasy? Looks excellent even though it's a meatloaf 😂
Wasn’t greasy at all. I used the in-store made chorizo not the greasy stuff in the tube made from salivary glands and lymph nodes. And 90:10 ground sirloin for that exact reason. Didn’t want a puddle of grease on top of the chili.
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NYTimes https://www.nytimes.com/article/best-restaurants-chicago.html
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Question: for chicken fajitas, I usually load up the chix breast with spices then grill.. can I load up with spices, sous vide the chix breast, then sear it? Will it retain the spices?
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Question: for chicken fajitas, I usually load up the chix breast with spices then grill.. can I load up with spices, sous vide the chix breast, then sear it? Will it retain the spices?
yes!
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yes!
Very good. Thanks.
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Very good. Thanks.
Just curious, if you're using the grill sear station why wouldn't you use the grill for everything ?
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Some people complain of “woody” texture on sous vide chicken breasts. I’ve never done any. Also kind of inclined to think it would just be easier to grill them.
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Just curious, if you're using the grill sear station why wouldn't you use the grill for everything ?
Planning on pan searing on the stove.
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Some people complain of “woody” texture on sous vide chicken breasts. I’ve never done any. Also kind of inclined to think it would just be easier to grill them.
Figuring there would be no problem with even cooking and maintaining juiciness. Shall see.
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Is there any truth to this ?
https://x.com/i/status/1804613185430806710
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I’ve never heard that
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I’ve never heard that
Good. My 1st thought was a brisket with a nice cold fat cap won't bend much. I'm guessing a frozen brisket won't bend either. Lol
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Yeah, it’s bs…
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Is there any truth to this ?
https://x.com/i/status/1804613185430806710
Bollocks I say
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Holy fuck… umm this guy
https://x.com/sensitive_vidz/status/1807806372060320229?s=46&t=nLWTarDKWNHMqYhTVD-LQQ
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Holy fuck… umm this guy
https://x.com/sensitive_vidz/status/1807806372060320229?s=46&t=nLWTarDKWNHMqYhTVD-LQQ
Hmm...this page doesn’t exist. Try searching for something else.
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Hmm...this page doesn’t exist. Try searching for something else.
Do yourself a favor and dont click that link
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Yeah there’s some creepy ass shit being posted there. It won’t let you click on it?
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No idea how shit like that is being put in a public forum and shown. It’s almost like the dark net. Fucking insane shit!
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No idea how shit like that is being put in a public forum and shown. It’s almost like the dark net. Fucking insane shit!
Didn't look, but aren't you linking to The Twotter? I thought everything goes on there.
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Didn't look, but aren't you linking to The Twotter? I thought everything goes on there.
It’s literally showing people getting decapitated with an axe and people eating organs and shit. Very disturbing shit. Quite sickening.
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Thanks, I was eating. Asshole.
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It’s literally showing people getting decapitated with an axe and people eating organs and shit. Very disturbing shit. Quite sickening.
Well, you wanted an untethered The Twotter. This is what you get.
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Stopped by The Fresh Market because I like to see what random grillables they have out when I’m stuck for ideas for dinner. They had these big heavy duty steel chirrasco skewers that were marinated in a chimichurri, so I snagged one. Also got a huge center cut pork chop in case the kids didn’t like it. I guess they don’t really look that big in the picture but it’s kind of an optical illusion because the Primo grill is a large oval. Had almost half of it left over.
(https://i.ibb.co/D9jLbLZ/IMG-6148.jpg) (https://ibb.co/c6sxvxj)
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Wolfepack BBQ in KC. 5 meat sampler platter
(https://i.ibb.co/Xyy22Zm/IMG-6367.jpg) (https://ibb.co/SQQssXq)
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So I just got the Sam's club "Member's Mark" 4 burner griddle. 250 bucks. Need to get it set up and get cooking on it. Hoping I didn't fuck up by not going with the actual Blackstone, but I figure for 250, it's worth the risk.
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It’s probably pretty good: they’re not exactly rocket science. A piece of steel heated by propane flame. Take care of the seasoning and clean it well and you’ll be golden. I just made fajitas on my griddle the other day and finally feel like I perfected them.
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It’s probably pretty good: they’re not exactly rocket science. A piece of steel heated by propane flame. Take care of the seasoning and clean it well and you’ll be golden. I just made fajitas on my griddle the other day and finally feel like I perfected them.
Yeah, my BIL has one, and he said basically start off right and keep it clean and covered and it will be fine.
He also gave me his hibachi recipe. Anxious to give it a go. It's really fucking good.
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Some recent cooks. The ribs wrapped around the pineapple were legit.
(https://i.ibb.co/YpJPxgM/IMG-6320.jpg) (https://ibb.co/FgcmFpM)
(https://i.ibb.co/6X6CnnW/IMG-6291.jpg) (https://ibb.co/phCF00L)
(https://i.ibb.co/GtDvWVG/IMG-6325.jpg) (https://ibb.co/gP8MSDQ)
(https://i.ibb.co/5hPQzB2/IMG-6329.jpg) (https://ibb.co/gZx0Xz6)
(https://i.ibb.co/ysr0sPf/IMG-6330.jpg) (https://ibb.co/SvzNvys)
(https://i.ibb.co/b74KxYp/IMG-6251.jpg) (https://ibb.co/1bCm3BH)
(https://i.ibb.co/WkwdbwP/IMG-6227.jpg) (https://ibb.co/ZBPwnPY)
(https://i.ibb.co/SwZw6wG/IMG-6184.jpg) (https://ibb.co/v4M4c4R)
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Nobody posts in here anymore since you guys ran Mn off for celebrating the attempt on Trump’s life, but I got a “prime” pork tomahawk ribeye, rubbed it with seasonings and maple sugar, smoked it for an hour, took it off and let it rest while the fire got really hot, then reverse seared it before glazing it with a sweet bourbon sauce from the boutique down the road. It didn’t suck. 🤌
(https://i.ibb.co/6WHQmXK/IMG-6930.jpg) (https://ibb.co/DR9dtrB)
(https://i.ibb.co/XYSpF85/IMG-6943.jpg) (https://ibb.co/9Zs2yt4)
(https://i.ibb.co/9Trv5TJ/IMG-6947.jpg) (https://ibb.co/pzLPFzg)
(https://i.ibb.co/vkvjxJn/IMG-6948.jpg) (https://ibb.co/Pgz6Z5H)
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I’d eat the fuck out of it, but a tad too done for me in last picture. Wipe it’s ass and slap it on the plate lol
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It’s a pork, not beef, tomahawk. Smoked it until med rare then let it rest, then seared it. It never got above 140* internal. Just doesn’t have the same red/pink center like beef would.
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It’s a pork, not beef, tomahawk. Smoked it until med rare then let it rest, then seared it. It never got above 140* internal. Just doesn’t have the same red/pink center like beef would.
Well then, I’ll be your Huckleberry 🤤
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I wanted to do a beef ribeye but I saw those pork tomahawks in the case for a fraction of the price of beef and snagged one. It was like $9 something bucks 🤣
Been doing more direct heat pork steaks lately too. They practically give them away and they’re absolutely delicious when grilled correctly.
Waiting for our almost-annual half of beef to be done later this month. Picked it out on-the-hoof at the farm a few weeks ago, I promise no one gets this excited about tofu!
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Some recent cooks
(https://i.ibb.co/Nt1nT2Y/IMG-7148.jpg) (https://ibb.co/HBNphTg)
(https://i.ibb.co/W5WgzJy/IMG-7151.jpg) (https://ibb.co/MSDM10V)
(https://i.ibb.co/ZXvxFTf/IMG-7175.jpg) (https://ibb.co/qjhpc1D)
(https://i.ibb.co/3M0vQjG/IMG-7238.jpg) (https://ibb.co/P95M0P3)
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LOL that corn pic
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Just had a 12oz ribeye (med rare), asparagus, and loaded garlic mashed potatoes. Then I was still hungry, so I got an 8oz prime rib (med rare), asparagus, and loaded sweet potato. With 4 glasses of Boston Lager Oktoberfest and one glass of Riggs Hefeweizen. Good evening.
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Might get some dessert after. Will update as needed.
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Just had a 12oz ribeye (med rare), asparagus, and loaded garlic mashed potatoes. Then I was still hungry, so I got an 8oz prime rib (med rare), asparagus, and loaded sweet potato. With 4 glasses of Boston Lager Oktoberfest and one glass of Riggs Hefeweizen. Good evening.
Lol
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Holy shit man good for you! Contact Jobu about any bowel issues manana
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Now it’s karaoke time with two bitches…
That’s dessert!
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Tipped my bartender lady $100…
Fuck you Murph!
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Tipped my bartender lady $100…
Fuck you Murph!
Better keep some money handy to tip the ladies later!
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Homeboy ate 20 oz of beef, 2 sides of asparagus, loaded mashed potatoes, a loaded sweet potato, and drank 5 medium bodied beers in one sitting. I’m genuinely surprised that much masculinity is even legal in Illinois these days. No wonder the ladies are all up in his slacks!
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It’s ok to be a fucking man you liberal motherfuckers!
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Just don’t let em smell your piss!!!
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Sounds like Judy needs to go to Alexander's and do the beef eater.
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Sounds like Judy needs to go to Alexander's and do the beef eater.
I’ve eaten 94 wings in one sitting at Hooters…
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I’ve eaten 94 wings in one sitting at Hooters…
Why? Sounds like you were trying really hard to hurt yourself.
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I didn't cook it but we just had Blue Line deep dish and that stuff is the shiznit
Feel like I need to bring a half baked up to Reno next month and trade Q97 for some basque food.
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Why are Americans fat?
(https://i.ibb.co/HHbBbWd/IMG-7471.jpg) (https://ibb.co/LZcYcL5)
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Bucees is an amazing display of American excess though. I stopped at one a few months ago and couldn't believe my eyes.
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It’s a pork, not beef, tomahawk. Smoked it until med rare then let it rest, then seared it. It never got above 140* internal. Just doesn’t have the same red/pink center like beef would.
140° plus a sear, eh. I generally look at 150° for a finish temp for pork but a pork ribeye is a great cut. They're hard for me to find up here.
I might need some details on that pineapple wrapped in ribs.
Depending on how you do it, could you wrap it with pork steak ?
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They’ve backed pork down to 145 since trichinosis really isn’t a thing anymore. From what I understand when dealing with whole muscle cuts like a ribeye the inside has never been exposed to contamination so as long as the outside is good and cooked theoretically you should be good. Just like beef. I still go to 140 and then sear and it probably is carry over cooking up to 145 by the time it’s seared and rests for 5 mins. Modern pork is so damn lean I hate to cook it any more than I have to because it dries out so bad.
The ribs wrapped around a pineapple was super easy. Ms. Custard saw it somewhere and made the request. I used a sweet tropical rub and then just wrapped them around a pineapple I had skinned and held them tightly in place with wooden skewers. Smoked for 5 or so hours at 225-250 until they probed tender with a toothpick and the bones had pulled back. Sliced and served with the cooked pineapple. Good stuff.
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They’ve backed pork down to 145 since trichinosis really isn’t a thing anymore. From what I understand when dealing with whole muscle cuts like a ribeye the inside has never been exposed to contamination so as long as the outside is good and cooked theoretically you should be good. Just like beef. I still go to 140 and then sear and it probably is carry over cooking up to 145 by the time it’s seared and rests for 5 mins. Modern pork is so damn lean I hate to cook it any more than I have to because it dries out so bad.
The ribs wrapped around a pineapple was super easy. Ms. Custard saw it somewhere and made the request. I used a sweet tropical rub and then just wrapped them around a pineapple I had skinned and held them tightly in place with wooden skewers. Smoked for 5 or so hours at 225-250 until they probed tender with a toothpick and the bones had pulled back. Sliced and served with the cooked pineapple. Good stuff.
Thanks, looks good. I would have never guess 5 hours for the pineapple.
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I suppose you could take the ribs off the pineapple partway through but since the pineapple is effectively inside the ribs it cooks pretty slowly and releases pineapple juice steam into the ribs.
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The start of the Christmas feast marathon. A 1.5” prime strip. Seasoned with a combo of SPOG and a coffee rub, reverse seared on my Primo XL Kamado, best steak I’ve made in a month or two. Normally I’m a ribeye guy but have gotten a little burned out and this strip had insane marbling so it balanced out. If you guys haven’t tried some espresso or coffee rub in your high heat steak sear setup, you’re really missing out. The crispy fat is to die for.
Seafood feast tomorrow night and beef Wellington for Christmas dinner. Pics to follow!
(https://i.ibb.co/qMtQ3tB/IMG-8272.jpg) (https://ibb.co/nsHJNHr)
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Looks perfect.
Last night was Episcopal Chicken. No pics. Lol.
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The start of the Christmas feast marathon. A 1.5” prime strip. Seasoned with a combo of SPOG and a coffee rub, reverse seared on my Primo XL Kamado, best steak I’ve made in a month or two. Normally I’m a ribeye guy but have gotten a little burned out and this strip had insane marbling so it balanced out. If you guys haven’t tried some espresso or coffee rub in your high heat steak sear setup, you’re really missing out. The crispy fat is to die for.
Seafood feast tomorrow night and beef Wellington for Christmas dinner. Pics to follow!
(https://i.ibb.co/qMtQ3tB/IMG-8272.jpg) (https://ibb.co/nsHJNHr)
That looks amazing.
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New bbq toy alert!
Ordered one of these from TMG Pits in Knoxville back the end of August timeframe and it’s finally done. Going to pick it up as soon as roads are cleared from this ice bullshit moving in overnight. It’s a central Texas style direct heat cooker but can also be set up to smoke offset using actual wood splits instead of charcoal and wood chunks for more authentic bbq flavor. They’re super versatile, all hand built out of 3/16” and 1/4” plate steel.
Difference between this and a regular charcoal grill is 24” or so above the coals. The protein still sees direct heat, but nowhere near as hot as a normal grill where it’s more like 4-6” above the coals. It’s particularly good for doing stuff like chicken, pork steaks, etc. The direct heat is high enough to get a Maillard reaction on the surface of the meat, crispy skin on chicken, without burning. Meanwhile the whole time it’s cooking the drippings fall into the fire below, basking the meat in a unique flavor profile as it gently cooks. If a person wants high heat, there is a second rack 6-8” under the top one you can put your fire on to sear. Or cook Santa Maria style. Super excited as I’m sure you can tell, this is kind of a final frontier for me, have owned or cooked on or both just about every other kind of popular outdoor cooking equipment, but not one of these!
(https://i.ibb.co/T1wD0B5/IMG-8461.jpg) (https://ibb.co/f9XVNY7)
(https://i.ibb.co/0s46zn7/IMG-8462.jpg) (https://ibb.co/qJqc2DS)
(https://i.ibb.co/28XgNDs/IMG-8464.jpg) (https://ibb.co/KNCFwML)
(https://i.ibb.co/BZ88HcB/IMG-8468.jpg) (https://ibb.co/qsbbL7p)
(https://i.ibb.co/6wQxhXX/IMG-8470.jpg) (https://ibb.co/9gPLXZZ)
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Thats a cool ass rig man!
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Thanks dude I’m giddy
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That looks great.
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Made some slow cooker Italian beef, a winter staple in the house of Custard, need to make more gravy so I can dip the sandwiches. I put provolone on them and throw them under the broiler on low for a minute.
(https://i.ibb.co/Yjx3PHr/IMG-8502.jpg) (https://ibb.co/Bs9tc01)
pics 3 (https://imgbb.com/)
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Finally got this heavy SOB home from Knoxville yesterday. Built a fire in it today and cooked a spatchcocked chicken, pork steaks, and a couple dozen wings. (Didn’t get a picture of the wings). Next step is figuring out how to get this heavy SOB to the backyard.
(https://i.ibb.co/C3c1WHRz/IMG-8984.jpg) (https://ibb.co/Vc1j3qft)
(https://i.ibb.co/20PqqVcC/IMG-8979.jpg) (https://ibb.co/qL9BBqmc)
(https://i.ibb.co/CfvSXQ5/IMG-8985.jpg) (https://ibb.co/dR6H3D0)
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Finally got this heavy SOB home from Knoxville yesterday. Built a fire in it today and cooked a spatchcocked chicken, pork steaks, and a couple dozen wings. (Didn’t get a picture of the wings). Next step is figuring out how to get this heavy SOB to the backyard.
(https://i.ibb.co/C3c1WHRz/IMG-8984.jpg) (https://ibb.co/Vc1j3qft)
(https://i.ibb.co/20PqqVcC/IMG-8979.jpg) (https://ibb.co/qL9BBqmc)
(https://i.ibb.co/CfvSXQ5/IMG-8985.jpg) (https://ibb.co/dR6H3D0)
You don't work, you don't eat.
Put the neighborhood to work while you're cooking, then feed them.
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Maybe Tempo can come down and help you in exchange for a big old steak dinner and your version of a Bloomin' Onion. He can bring Jeff Frank?
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Not sure the four biggest linemen from the Illini Citrus Bowl championship could get this thing back there as soft as the lawn is after the melt. Think I need to get a sheet of OSB and cut it in half and roll it back there on alternating pieces. Will cook for any HQ2 member that shows up to help!
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Not sure the four biggest linemen from the Illini Citrus Bowl championship could get this thing back there as soft as the lawn is after the melt. Think I need to get a sheet of OSB and cut it in half and roll it back there on alternating pieces. Will cook for any HQ2 member that shows up to help!
If it's osb and if you have to go up or down hill then tack down some 1 by cross strips for wheel stops. Good luck.
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If it's osb and if you have to go up or down hill then tack down some 1 by cross strips for wheel stops. Good luck.
Luckily we can go across the one flat part of the yard! Looked up the specs and it’s around 700 lbs
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It ain't gumbo, but it is Monday so it's red beans and rice . Get you some music then you wash your hands.
https://youtu.be/P7w68bN5K_I
Then you get busy. Red beans and rice doesn't usually have pork in it, but I had pork to use up and I'm not expecting any Cajuns or Coonasses. So the pork goes into the pot.
(https://i.ibb.co/pjxvqWs9/20250203-133833.jpg) (https://ibb.co/TMkByKnF)
(https://i.ibb.co/N6hb1Dsh/20250203-143311.jpg) (https://ibb.co/KjZSN4XZ)
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My stomach growled from seeing the pics!
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Yum
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Cold snowy weekends call for sausage making.
(https://i.ibb.co/Kj1nYrZj/IMG-9185.png) (https://ibb.co/Rp581Dnp)
(https://i.ibb.co/07QBwPj/IMG-9187.jpg) (https://ibb.co/LFvQG4z)
(https://i.ibb.co/4Rtpgy0p/IMG-9192.jpg) (https://ibb.co/8gs943Q9)
(https://i.ibb.co/fYvtpmBV/IMG-9193.jpg) (https://ibb.co/zhJbRKjW)
(https://i.ibb.co/YTWWSWHF/IMG-9194.jpg) (https://ibb.co/VpNNGNfc)
(https://i.ibb.co/nMSF9vGx/IMG-9197.jpg) (https://ibb.co/1Gxk15gF)
(https://i.ibb.co/pB1bgyRg/IMG-9198.jpg) (https://ibb.co/NdFtXSmX)
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I've got a sausage for you
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I've got a sausage for you
(https://media0.giphy.com/media/12jvpllodS3FKg/200w.gif?cid=6c09b952qj0um5djn6wa13bro405i6j7r9uwef6x4aqtgnbg&ep=v1_gifs_search&rid=200w.gif&ct=g)
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(https://media0.giphy.com/media/12jvpllodS3FKg/200w.gif?cid=6c09b952qj0um5djn6wa13bro405i6j7r9uwef6x4aqtgnbg&ep=v1_gifs_search&rid=200w.gif&ct=g)
Nice selfie
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Nice selfie
Do you not know that's principal Max Anderson, aka the Revolting Blob?
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The chunk of jalapeno is a nice touch. Looking forward to some at the Illini Tailgate this fall!
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Do you not know that's principal Max Anderson, aka the Revolting Blob?
Custard's new nick?
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The chunk of jalapeno is a nice touch. Looking forward to some at the Illini Tailgate this fall!
I actually overnighted a vacuum pack of 4 to my bbq buddy in Oswego this afternoon!
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Damn those look good.
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Custard's new nick?
Watched the TV edit with the kids last night for the first time. Can’t imagine anyone making a movie like that today. Not even sure I’d want someone to.
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PAMan! GIY orange chicken!
(https://i.ibb.co/8gdqpC3k/IMG-9400.jpg) (https://ibb.co/GQtyL6wm)
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PAMan! GIY orange chicken!
(https://i.ibb.co/8gdqpC3k/IMG-9400.jpg) (https://ibb.co/GQtyL6wm)
It's a start
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Did my first ever rack of lamb today. Dry brined overnight in the fridge, seasoned with a garlic and herb rub this morning, put it on the smoker at 250 until it hit 130 internal temp. Pulled it off and let it sit while I got some charcoal ripping hot in an old half barrel cooker my dad bought out in Denver in the 90s. Seared it over that, rested for a few mins, glazed with mint jelly glaze I made, back into the smoker for a few mins to set the glaze. Very good and there were no leftovers.
(https://i.ibb.co/wZKf7pwC/IMG-0029.jpg) (https://ibb.co/j9LSz3WG)
(https://i.ibb.co/VY0FYbdS/IMG-0031.jpg) (https://ibb.co/TMDQMJZ8)
(https://i.ibb.co/kg2Zwbdy/IMG-0033.jpg) (https://ibb.co/qMY6cqZn)
(https://i.ibb.co/gFr1ndx5/IMG-0034.jpg) (https://ibb.co/wrdHv7f9)
(https://i.ibb.co/ZRfvJhJ3/IMG-0035.jpg) (https://ibb.co/LD0BPCPM)
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(https://i.ibb.co/d0B2LcKJ/IMG-0140.jpg) (https://ibb.co/Y72kyWjT)
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I heart orange chicken!
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Honey garlic teriyaki pork tenderloin
(https://i.ibb.co/kVy02jN8/IMG-0192.jpg) (https://ibb.co/GfJkQyz2)
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Honey garlic teriyaki pork tenderloin
(https://i.ibb.co/kVy02jN8/IMG-0192.jpg) (https://ibb.co/GfJkQyz2)
Looking good but add in some peach brandy to your marinade.
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Ribs and chicken on the dumpster. Burned down pecan splits into coals and shoveled them into the cooker. Fun way to cook and really damn tasty.
(https://i.ibb.co/jPf0GfL6/IMG-0264.jpg) (https://ibb.co/1tQyKQ9v)
(https://i.ibb.co/Mkgrs4pd/IMG-0267.jpg) (https://ibb.co/yFNtX152)
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Looks good. Ribs and Orange Chicken must mean ThePAMan showed up.
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Charred pulled pork burgers. Who'da thunk it.
https://youtu.be/bJGsbg3Cs4Y
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Might need to try that one Mn!
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Not only was it Tempo's B/D but also a nice day here yesterday for No One and Ms No One.
Cooked up a tri tip and let it take a long nap in the cooler while we went for a ride.
No clouds, no wind, mid 70s and humidity in the mid 40s.
It took an hour before we saw another boat on the water.
We cruised a bit more and then it was time to eat.
(https://i.ibb.co/Fb9H2B42/20250624-183310.jpg) (https://ibb.co/hRkYbKFb)
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Nice. Glad my birthday was enjoyable for you!
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Looks good, Mn.
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Looks good, Mn.
Thanks. It was good and a Chamber of Commerce type day to boot.
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Nice. Glad my birthday was enjoyable for you!
Hey, thanx !!! The nearest McDonalds is too far away.
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Love a good tri tip. The sear looks wonderful.
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Love a good tri tip. The sear looks wonderful.
Thanks. And tri tip makes for great leftovers sliced as thin as you can when cold.
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Thanks. And tri tip makes for great leftovers sliced as thin as you can when cold.
Think I may have to do one this weekend. It’s actually going to cool off supposedly so maybe I’ll go outdoors to cook.
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Hey, thanx !!! The nearest McDonalds is too far away.
Do you live in a cave in the deep wilderness? McDonald’s is everywhere!
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Do you live in a cave in the deep wilderness? McDonald’s is everywhere!
Yes.
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Want me to mail you a couple of McChickens?
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Should get there in a few months
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Want me to mail you a couple of McChickens?
That's a nice offer. The mail drop is on Tuesdays. Thank you but I'm not sure I want to find out what a days old McChicken is.
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I can freeze them.
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I can freeze them.
Thanks, but not necessary, The freezer is full as is.
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Why would anyone actually seek out a McChicken even freshly made?
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You prefer a matzo ball?
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You prefer a matzo ball?
Definitely over anything from McDonald's.
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Maybe that’s your problem.
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Maybe that’s your problem.
Not eating McDonald's may be the only postive thing I have in life!
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True, but can’t say it’s not tasty.
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True, but can’t say it’s not tasty.
Because I have never eaten the McChicken, but I bet I can still say it and be accurate...
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They’re pretty yummy.
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They’re pretty yummy.
Good luck with your cholesterol!
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Get the 2nd McChicken for only $1 and get half of your fat and sodium allowance for the day. 👌
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Do you live in a cave in the deep wilderness?
I hiked a mile plus to a creek in the deep wilderness. It's closer than McDonalds. Caught a nice sablefish so we had it for dinner.
(https://i.ibb.co/FbJLh4SX/20250629-181150.jpg) (https://ibb.co/pvZB1jtQ)
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Mn should take Tempo fishing but he would probably have to bait his hook for him.
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Mn should take Tempo fishing but he would probably have to bait his hook for him.
Bait it, no. Tie it, probably.
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I hiked a mile plus to a creek in the deep wilderness. It's closer than McDonalds. Caught a nice sablefish so we had it for dinner.
(https://i.ibb.co/FbJLh4SX/20250629-181150.jpg) (https://ibb.co/pvZB1jtQ)
Isn’t sablefish an ocean fish? You’re in Minnesota, no?
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Mn should take Tempo fishing but he would probably have to bait his hook for him.
Bet I could show Mn how to hit the driver, though.
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Isn’t sablefish an ocean fish? You’re in Minnesota, no?
It is. They come down from Hudson Bay. Sometimes you can find them in deep pools.
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Bet I could show Mn how to hit the driver, though.
I just go straight down the middle. I don't mess with fades and draws.
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I just go straight down the middle. I don't mess with fades and draws.
You and Moe Norman.
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PAMan! Orange chicken at the Costco!
(https://i.ibb.co/67DL2qtt/IMG-0509.jpg) (https://ibb.co/fzrLbTNN)
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PAMan! Orange chicken at the Costco!
(https://i.ibb.co/67DL2qtt/IMG-0509.jpg) (https://ibb.co/fzrLbTNN)
Let me know how it is!
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Pretty good! Actual chunks of breast meat and not chicken nugget crap.
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Pretty good! Actual chunks of breast meat and not chicken nugget crap.
I'll have to buy some before RFK Jr. bans Orange Chicken!
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Well, be careful. Trump is about to turn the military loose into blue cities for training.
Stay the fuck out of Chicago I guess.
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Well, be careful. Trump is about to turn the military loose into blue cities for training.
Stay the fuck out of Chicago I guess.
They obviously need to get in better shape to catch the morons on bikes.
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They obviously need to get in better shape to catch the morons on bikes.
That’s why they need training
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Im really, really glad im out lol. I couldnt imagine being in with these fucking morons.
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Well, be careful. Trump is about to turn the military loose into blue cities for training.
Stay the fuck out of Chicago I guess.
I can only imagine the thoughts running through the minds of the U.S military's top commanders.
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I can only imagine the thoughts running through the minds of the U.S military's top commanders.
https://open.substack.com/pub/paulkrugman/p/bulging-biceps-dont-win-modern-wars?utm_campaign=post&utm_medium=email
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Ate at Merry Ann's at 2am. Bought some Effingham corn at the Urbana farmers' market. Did not ask if they sprayed paraquat on it. At Aspen Tap House for game and wings until half time.
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Ate at Merry Ann's at 2am. Bought some Effingham corn at the Urbana farmers' market. Did not ask if they sprayed paraquat on it. At Aspen Tap House for game and wings until half time.
Let me know how the wings are at Aspen…
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Ate at Merry Ann's at 2am. Bought some Effingham corn at the Urbana farmers' market. Did not ask if they sprayed paraquat on it. At Aspen Tap House for game and wings until half time.
Does Effingham Dave sell at the market ?
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Let me know how the wings are at Aspen…
I like the wings here.
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Does Effingham Dave sell at the market ?
It could have been his truck.
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Stuffed my face with Papa Dels and then drove home. I'm tired.
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Sounds like a good culinary tour of ECI!
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2 lb high choice porterhouse on sale for $13.59/lb.
Red meat gently smoked then seared over open coals, oh no!
(https://i.ibb.co/MkjpTqRJ/IMG-0577.jpg) (https://ibb.co/b5yLhprG)
(https://i.ibb.co/HTVG35wL/IMG-0580.jpg) (https://ibb.co/SwPVGFYD)
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That’s a nice looking cut. I’m sure it tastes good, but would love to see some grill marks. But that’s a me thing.
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Looks nice. I do agree with Tempo on the grill marks. But it's hard to fuck that one up.
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I try to get an “all over” sear rather than just where the grill grates contact the meat, I think it tastes better, but grill marks do look pretty. I didn’t really have enough coals left to get the crust I was looking for. And the kids don’t like the crust as much as I do either.
I have a set of the Grill Grate brand grates that put an incredible set of grill marks on, it’s what they use for national steak contests and stuff. They just don’t work as well with bone-in cuts unless you put a press on it or something.
Here’s some boneless ribeyes I did on those grates:
(https://i.ibb.co/PZxHTRWS/IMG-0592.jpg) (https://ibb.co/zhsv812k)
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The kids will come around. Tell them it's a maillard reaction.
And why would anyone put a press on a steak that's cooking ?
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And why would anyone put a press on a steak that's cooking ?
Savages!
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Throw them in the crock pot lol.
I actually saw some asshole put like 3 ribeyes in a crock pot them pull them apart and make cheesesteaks. I fucking almost cried.
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On TikTok. Not in person
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On TikTok. Not in person
Another strike against The Social Media.
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In case anyone gets some venison whatchamacallit from a gun toter. :D
https://www.smokingmeatforums.com/threads/which-round-is-it.324868/
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Saratoga steak aka ribeye cap, made sure to put some grill marks on it for y’all
(https://i.ibb.co/wrgzdwKr/IMG-0909.jpg) (https://ibb.co/Kzhr5L9z)
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In case anyone gets some venison whatchamacallit from a gun toter. :D
https://www.smokingmeatforums.com/threads/which-round-is-it.324868/
I’ll take some!
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I'm making country style ribs in the crock pot again. Because they're fucking good. I know Custard doesn't like to hear about this, but hey. Too fucking bad.
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No one gives a shit.
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No one gives a shit.
Maybe not. But I posted it anyway.
Shouldn't you be picking up rides or something?
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Maybe not. But I posted it anyway.
Shouldn't you be picking up rides or something?
No one gives a shit.
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Tempo showing up for a ride, phone in hand:
Pulls over. "Tempo?"
Yeah, hop in. Hey, can you believe this mother fucker? Look at this.
Look at what?
This mother fucker right here. I've made over 34,000 posts on this site, can you believe that shit? This Jobu mother fucker is talking about cooking ribs in a fucking crock pot. And he's talking shit about Justin Fields.
Hmm. Ok. Hey, can we get to the airport?
Yeah, wait a minute. I need to own this mother fucker. Watch this...
Hmm. I think I'm gonna hop out *cancel ride*
Oh, you canceled. Well, have a good day, asshole.
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No one gives a shit.
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Your mom gives a shit. lol
LOL!
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LOL
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Your mom gives a shit. lol
LOL!
She does! She’s cooking me dinner right now, as a matter of fact! Can’t wait!
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She does! She’s cooking me dinner right now, as a matter of fact! Can’t wait!
Oh yeah? What's she making?
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Oh yeah? What's she making?
And, are you taking it down to the basement to eat, or are you allowed to sit at the dining room table?
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Pork roast and not sure what else. It will be good. I’m probably making some of my grandmothers peach cobbler.
At 81, my mom is still pretty bangable. You want her number, Jobu?
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Pork roast and not sure what else. It will be good. I’m probably making some of my grandmothers peach cobbler.
At 81, my mom is still pretty bangable. You want her number, Jobu?
Mmm. So, I'm making country style ribs. She's making pork roast. It's almost like we're on the same wavelength.
And I do like a good peach cobbler.
If your mom is still down to fuck, sure. Shoot me her number.
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My MIL is 82. I think I would fuck her, if she was willing. I mean, why not. Ya know?
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Saratoga steak aka ribeye cap, made sure to put some grill marks on it for y’all
(https://i.ibb.co/wrgzdwKr/IMG-0909.jpg) (https://ibb.co/Kzhr5L9z)
The picture probably doesn't do it justice, but it looks mid, as the kids nowadays say. Idk
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Paper plating is a classy touch too.
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I can give you the recipe for the peach cobbler, too. Next to Judge Judy’s mom’s bush, it is the best thing you’ll ever put in your mouth.
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And, I'll beat Tempo to the punch here:
Nobody gives a shit.
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I can give you the recipe for the peach cobbler, too. Next to Judge Judy’s mom’s bush, it is the best thing you’ll ever put in your mouth.
As much as I like peach cobbler, yeah, it's a very distant second to Judy's mom's bush.
That thing gets so wet. It's like she wants to squirt, but doesn't quite get there. ya know?
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My MIL is 82. I think I would fuck her, if she was willing. I mean, why not. Ya know?
I presumed she joined you on your wedding night.
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I eagerly await Custard's review of Trump's solution to the beef price problem
President Donald Trump, who has been looking for ways to both bring costs down and improve economic conditions in Argentina for the electoral prospects of his ally Javier Milei, suggested on Sunday that the U.S. could start buying up Argentine beef to solve both problems. "We would buy some beef from Argentina," Trump said to reporters on Air Force One. "If we do that, that will bring our beef prices down."
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Coffee prices have spiked directly due to Trump policies.
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https://fortune.com/2025/10/12/trump-inflation-why-coffee-groceries-so-expensive-tariffs/
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I presumed she joined you on your wedding night.
No. Of course not.
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No. Of course not.
man, that's way too dry a response for this board. Step up your game or we'll bench you faster than JFC
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The picture probably doesn't do it justice, but it looks mid, as the kids nowadays say. Idk
Yeah, if I actually gave a fuck, I would’ve flipped it over and had the juices glistening all over it and it would’ve looked great. I always eat on the fine China.
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More lying about cheap groceries at the Costco
(https://i.ibb.co/DgS5yQdG/IMG-0918.jpg) (https://ibb.co/TqFmStyK)
(https://i.ibb.co/j9hwg90p/IMG-0919.jpg) (https://ibb.co/mrJy6rZx)
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I eagerly await Custard's review of Trump's solution to the beef price problem
President Donald Trump, who has been looking for ways to both bring costs down and improve economic conditions in Argentina for the electoral prospects of his ally Javier Milei, suggested on Sunday that the U.S. could start buying up Argentine beef to solve both problems. "We would buy some beef from Argentina," Trump said to reporters on Air Force One. "If we do that, that will bring our beef prices down."
I’d imagine additional supply would help ease high prices that are due to high demand and short supply.
But it has a lot of calories!!!
You know what’s weird? Europeans eat a lot of calorie dense foods and they aren’t big fat fucks like most Americans.
Still laughing that the guy with gout is mocking my dietary choices.
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I think a lot of obesity is genetic predisposition and lifestyle in addition to diet.
My generation had less obesity. We didn't have video games or cell phones. We almost played all played multiple sports. PE was mandatory at school. High fructose corn syrup wasn't in everything. Fast food was a rare treat, not a staple. One income could support a family, so home cooked meals by stay at home moms were common..
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I think a lot of obesity is genetic predisposition and lifestyle in addition to diet.
My generation had less obesity. We didn't have video games or cell phones. We almost played all played multiple sports. PE was mandatory at school. High fructose corn syrup wasn't in everything. Fast food was a rare treat, not a staple. One income could support a family, so home cooked meals by stay at home moms were common..
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More lying about cheap groceries at the Costco
(https://i.ibb.co/DgS5yQdG/IMG-0918.jpg) (https://ibb.co/TqFmStyK)
(https://i.ibb.co/j9hwg90p/IMG-0919.jpg) (https://ibb.co/mrJy6rZx)
Haha, I actually did get a gallon of milk for 2.06 at Walmart the other day. I saw that and immediately thought of Custard.
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man, that's way too dry a response for this board. Step up your game or we'll bench you faster than JFC
I was sleepy last night lol. We can't all bring our A game every second.
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The time traveling dietitian
https://x.com/elongatedmusk37/status/1980396768853721137?s=46
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What's your resting Heart rate?
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I think a lot of obesity is genetic predisposition and lifestyle in addition to diet.
genetic predisposition to eat too much, and to eat the wrong stuff.
When I fall off the wagon and have a few cokes, my weight goes up, my swims get slower, my sleep gets shittier. It becomes self fulfilling, worse sleep, want more caffeine and sugar, weight goes up, swims get slower, reduces motivation.
I get rid of the sugar, that weight goes away, I get lean again, I sleep like a rock, I swim fast. That process usually takes about 10 days of detox (granted I never let it get too far gone).
Frankly, the whole Ozempic thing proves it. People shoot themselves up with Ozempic, and it isn't burning off all the crap they eat - it just nukes their appetite, they eat less, lose weight. My nephew and his wife showed up to a wedding this summer, they had gone from being disturbingly overweight to reasonably sized if not thin. I commented to my wife that they really had gotten onto a plan and she said "What they got onto was Ozempic". At the wedding, they each had like 2 drinks and didn't finish their dinner. That shit must really do a number on you.
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Yeah, Ozempic kinda scares me a little. I'm really afraid that people are gonna find out that the long term effects of that shit, while currently unknown, could be devastating.
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[quote author=Custard link=topic=68.msg166045#msg166045 date=1761109361
Still laughing that the guy with gout is mocking my dietary choices.
What's your resting Heart rate?
Averages around 60 but I’ve seen it as low as the mid-upper 40s and as high as 70 depending on caffeine intake. A little caffeine goes a long way for me.
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Yeah, Ozempic kinda scares me a little. I'm really afraid that people are gonna find out that the long term effects of that shit, while currently unknown, could be devastating.
We're only starting to get the beginnings of what will be written about Ozempic. Like, people are saying Ozempic is actually going to be good for climate change because airplanes will use less fuel. Cars too but offset by people buying bigger and bigger cars.
I'm all for good old fashioned willpower.
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Averages around 60 but I’ve seen it as low as the mid-upper 40s and as high as 70 depending on caffeine intake. A little caffeine goes a long way for me.
Mine was 58 at the doctor today. After drinking 6 cups of coffee.
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My BP was like 150 something over 100 something. But my pill hadn't kicked in.
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I can eat whatever I want. I am 6-3 ish. The most I ever weighed was 200..
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I can eat whatever I want. I am 6-3 ish. The most I ever weighed was 200..
How much can you bench?
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I can eat whatever I want. I am 6-3 ish. The most I ever weighed was 200..
well, your genetics predispose you to not want to eat like Eric the Electric. You can eat whatever you want, but if you ate whatever Vito Spatafore wants, you'd be obese
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genetic predisposition to eat too much, and to eat the wrong stuff.
When I fall off the wagon and have a few cokes, my weight goes up, my swims get slower, my sleep gets shittier. It becomes self fulfilling, worse sleep, want more caffeine and sugar, weight goes up, swims get slower, reduces motivation.
I get rid of the sugar, that weight goes away, I get lean again, I sleep like a rock, I swim fast. That process usually takes about 10 days of detox (granted I never let it get too far gone).
Frankly, the whole Ozempic thing proves it. People shoot themselves up with Ozempic, and it isn't burning off all the crap they eat - it just nukes their appetite, they eat less, lose weight. My nephew and his wife showed up to a wedding this summer, they had gone from being disturbingly overweight to reasonably sized if not thin. I commented to my wife that they really had gotten onto a plan and she said "What they got onto was Ozempic". At the wedding, they each had like 2 drinks and didn't finish their dinner. That shit must really do a number on you.
Do you cycle faster?
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Do you cycle faster?
that's pretty easy by construction. Swimming is more about power and streamline. Cycling is power to weight. Lose weight without losing power = go faster.
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How much can you bench?
Right now, nothing. I can barely lift a stylus.
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Ribeye and Scallops at the Beef House!
Bruce Weber not here!
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Inflation seems to be slowing!
(https://i.ibb.co/TxZRC7yB/IMG-1290.png) (https://ibb.co/21wPbCJ7)
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Inflation seems to be slowing!
(https://i.ibb.co/TxZRC7yB/IMG-1290.png) (https://ibb.co/21wPbCJ7)
You said prices are going *down*.
Slower inflation is still inflation.
That Kankakee College math edumacation paying off again.
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You said prices are going *down*.
Slower inflation is still inflation.
That Kankakee College math edumacation paying off again.
I can use the $40 I saved on a tank of gas to spend $.10 extra on a slice of pizza. That pizza price will be lower soon enough.
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I can use the $40 I saved on a tank of gas to spend $.10 extra on a slice of pizza. That pizza price will be lower soon enough.
You going to move from Casey's to Pizza World for a lower price?
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I'm frying a turkey this afternoon.
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I'm frying a turkey this afternoon.
👍 They're good eatin'. Be careful.
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👍 They're good eatin'. Be careful.
Haha, always. I've done this a lot of times. The only time I had an issue was the very first time I tried it, and I had a little too much oil in the pot lol. And had the flame still lit.
Lesson learned on both accounts.
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Haha, always. I've done this a lot of times. The only time I had an issue was the very first time I tried it, and I had a little too much oil in the pot lol. And had the flame still lit.
Lesson learned on both accounts.
👍 done many also but when it was sweet corn season. And made potato salad and fresh fruit salad to go with.
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Good luck with the turkey fry
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I can use the $40 I saved on a tank of gas to spend $.10 extra on a slice of pizza. That pizza price will be lower soon enough.
The guy who talks up his healthy diet is eating convenience store pizza.
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I'm frying a turkey this afternoon.
is it named Custard?
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Good luck with the turkey fry
Beautiful day for it
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is it named Custard?
Lol it could be
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The guy who talks up his healthy diet is eating convenience store pizza.
80-20 rule. Sadly haven’t had a slice of Casey’s pizza in years. But fully intend on housing some Papa Dels tomorrow night.
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80-20 rule. Sadly haven’t had a slice of Casey’s pizza in years. But fully intend on housing some Papa Dels tomorrow night.
Makes sense you have no discipline.
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Tonight I baked ribs in the oven. 265 for about 3.5 hours. Broil for 5 minutes with Sweet Baby Ray’s. Bones tore off with no resistance. Baked potatoes with butter and salt on the outside. Fresh sweet corn.
Just threw a peach cobbler in the oven. Getting fatter by the minute.
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Tonight I baked ribs in the oven. 265 for about 3.5 hours. Broil for 5 minutes with Sweet Baby Ray’s. Bones tore off with no resistance. Baked potatoes with butter and salt on the outside. Fresh sweet corn.
Just threw a peach cobbler in the oven. Getting fatter by the minute.
Something we can all agree upon
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Tonight I baked ribs in the oven. 265 for about 3.5 hours. Broil for 5 minutes with Sweet Baby Ray’s. Bones tore off with no resistance. Baked potatoes with butter and salt on the outside. Fresh sweet corn.
Just threw a peach cobbler in the oven. Getting fatter by the minute.
Sounds pretty good. Was it as good as Lil Porgy’s?