Stuffed Criminis with Lion’s Mane Mushrooms, Bacon, Gorgonzola
Mustardy-Rosemary Lamb Chops and Roasted Green Beans
Mustardy-Rosemary Lamb Chops and Roasted Green Beans
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Looks delicious! That rack looks perfectly frenched! Musardy rosemary is great for a rack of lamb. I much prefer it over mint, which I think goes better with LoLLast edited by gboss; December 25, 2021, 03:22 PM. Reason: I wrote "lamb rack" too many times originally. -
Gorgeous. I'd like to see what those lion's mane shrooms looked like after preparation. -
Dr. Pepper dry sautéed until they lost some liquid, then added a touch of olive oil. They browned up beautifully!
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gboss the skin turned out OK. It wasn’t crispy, as I didn’t crack the lid for 30 minutes before pulling it off.Comment
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Twice Smoked.
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barelfly ever so kindly shared his Carne Adovada recipe with me yesterday and I made that for dinner. Yeah, it wasn't Sabrett's hot dogs, but it was dang good. I won't steal his thunder as he mentioned he was going to post the recipe later, but do not be fooled by or underestimate the few simple ingredients. This dish cooks down to a very rich and savory stew. We had it over Mexican rice for dinner, and then at Jeremy's suggestion I used it for huevos rancheros this morning. Simple, delicious, and satisfying, thanks again, Jeremy!!
Last edited by CaptainMike; December 25, 2021, 02:17 PM.Comment
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Tres fini
Here she is, 3 hour cook was hoping for about 4. Keg really behaved today temps varied from 250-270 with no spikes
Took the inside temp to 135
Opened the dampers took her up to 600 for a 3-4 min sear on each side
Resting now for an hour or so, family like they’re meat closer to med so will be in the 140s when I cut it
Whaddya gunna do....
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Time for dinner. Sous Vide 130 for 2 hours. Cast iron pan in 500f oven
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Xmas dinner. Roast beef on the grilla og, creamed spinach, scalloped potatoes, green beans, smokey baked beans, brussels. Nom dinner.
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Thanks bud. Everything actually turned out good AND was ready at the same time. Used meatheads commercial version of cow crust and it was bang on. Was going to also do a lamb rack but my mum couldnt make it and my brother his girlfriend informed me last minute they were coming from another dinner so didnt need to eat. Vac sealed and saving for another day
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Seafood Extravaganza!
Ariel View
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No plated pics but did my first double smoked ham. Super-cheap Publix ham smoked again with hickory. Followed the apricot glaze recipe but used brandied cranberries instead of apricot preserves. Really yummy. Next time will make slices partway through to get more surface for glazing.
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Prime rib a la Meathead. Ribs were dusted with BBBR, rib cap with Char Crust, and the prime rib with Cow Crust. I was especially pleased with my prep of the meat and trimming this time as I delivered three perfect cuts for cooking. I took 2 pounds of fat off a 6 pound roast.
I planned to add the green chile corn bread, but as almost the entire family (MIL, wife, me, daughter) have the c word, we scaled back our expectations dinner wise. Maybe for New Years/next week.Attached FilesLast edited by STEbbq; December 25, 2021, 05:49 PM.Comment
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Beautiful meal. Bummer about the virus, but hopefully all vaxed and will be better in a few days. -
Dr. Pepper yes all vaxxed and boosted so I hope we will be better in a few days.
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we had asparagus, tomatoes with mozzarella, Mac n cheese,beef tenderloin..with a homemade horseradish dip,....the kids and my dog koko loved it...cooked on a weber 14 inch grill,just had to try it,..merry Christmas to all
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Welp, my lovely bride hit another grand slam today. Roasted 3-bone prime rib with 30 min at 450, then 325 until IT hit where it needed to hit so that carryover would bring us to 130-132. Roast was dry brined overnight with 1/2 tsp per lb of coarse kosher, schmeared with a compound butter of rosemary & garlic, with additional garlic cloves and thyme. Sides were roasted yukon gold baby taters + onions, and roasted cauliflower with some shredded colby-jack on top. Topped with a splendid cabernet reduction sauce whose recipe you can get right here.
The roast came from CrowdCow, who sourced it from an Australian ranch. Pasture-raised, grass-fed, it was the beefiest beef beefity beef beeferino beef-a-palooza I have ever tasted. Mouth-coating beefy beefness. BEEF. Did I mention it was beefy? Holy moly.
Now in food coma mode. Will be grunting only until further notice.
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Merry Christmas AR family
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OK, OK , OK, Went easy, French Dip.
I live alone so for something like this I portion it and do the food saver thing including the bread
I can have an awesome French Dip at anytime, works good.
A fancy british roast beast sliced from the deli at a good local market, Better than Boullion brand for the au jus, fantastic!! If I was still in food service, i would proudly serve this at my place, it's that good...
A brioce roll and ready to rock baby No fancy cooking skills tonight, just good food
Attached FilesLast edited by tmaan235; December 25, 2021, 07:25 PM.Comment
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