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lostclusters yes it is!! I could have easily just served them like a normal person would but I just had to do something hahahahahaha
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Well, I am very proud of this steak cook-off. I dry brined overnight, sous vide for 90 minutes at 129, paper towel, CharCrust, avocado oil, and then seared the living daylights out of them. The Akorn was so hot it only took about 45 seconds a side! Of course, I started it up about 45 minutes earlier to get it to searing temps.
I finally feel like I was able to deliver steaks to the table that I feel are darn near perfect. All of the steaks were just excellent. However, everyone agreed that the Denver stood out just a bit more in terms of tenderness and flavor.
Clockwise from top: Sierra (Porter Road), Flat Iron (PR), Ribeye (Costco), Petite Tender (Click), and finally Denver (PR).
Before serving:
After serving (the ribeye disappeared in a flash)
Flames!
Slices of ribeye
All of the steak slices on one plate:
Left to right:
Sierra, petite tender, Denver, flat iron and ribeye.
Denver on plate:
Last edited by STEbbq; February 17, 2022, 07:17 PM.Comment
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Shoutout to Panhead John
These frozen meals were recommended a while ago, and I mentioned them to my wife. I forget when she stocked up, but this is the first one we've tried.
I'm impressed. Perfectly seasoned, decent portion for the money, and large chunks of things. My only 2 observations with this one is the biscuits are kinda doughy, more dumpling like if you will, and the chicken pieces kinda remind me of MRE turkey. If the chicken chunks were a bit smaller you wouldn't notice it and it would be an A+ meal. As is, I still give it an A-. That's very high praise from me for a frozen meal.
Wife says it shoulda been called chicken and dumplings, but she too is very impressed.
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tmaan235 for us anyway it's about 2 servings. I had a few bites and will have the rest for lunch tomorrow, wife took almost half of it and was satisfied. -
ItsAllGoneToTheDogs Thanks for the shout out. I’m glad to see someone taking my recommendation to try the Patti Labelle dinners. You just gave me an idea. 🧠tmaan235 Just a reminder, these are sold only at Walmart, in the frozen dinner section.Last edited by Panhead John; February 17, 2022, 08:23 PM.
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I give you an unusual take on sushi: Ahi tuna breaded in Cap'n Crunch cereal (just....just roll with it...), lightly fried in avocado oil, served atop kewpie (Japanese mayo) and sriracha, topped with green onions. (This is a STCG recipe: https://www.youtube.com/watch?v=r54pb4hZakg)
So good! I let it fry just a bit too long on some of the pieces as you can see. I wouldn't go more than fifteen seconds a side in a 400 F skillet.
This dish really reminds me of those tasty lightly-fried spicy tuna rolls you can get at some sushi places.
Detail:
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Hot Tub time machine then a CI sear to finish for the pork chops with Henrik Pork and Poultry rub that I got from wrgilb for the Secret Santa. I use it sparingly because I know this will be the only bottle I get!
and, roasted cauliflower with cheese and walnuts (I prefer some type of nut rather than breadcrumbs). I really enjoy this side dish!
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SheilaAnn pine nuts would be great too! I think last time I made this I used pecans, just whatever I have on hand. Cut the head of cauliflower down just to the base so it stays together, then blanch the cauliflower for about 8-10 minutes, let it cool a bit, then gently place your choice of cheese within the florets with out breaking. Then add your choice of topping (breadcrumbs browned in butter or whatever) and bake at 400* for about 20 minutes. EZ PZ
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I'm not even a big cauliflower fan, but that looks truly fantastic. I'll pass it on to the wife, who will surely take a crack at it soon. Very nice!
Oh yeah, pork chops...also nice!
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My wife’s vegetables and my home cured bacon = BLT. A treat on a cold snowy February evening.
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With the recent onion thread, I decided it was time to make some French onion soup. I used about half and half yellow and red onions, but I did add one medium sized Vidalia. I was pleased with how it turned out, but it was a bit too sweet for me, so I'll not add a Vidalia if I make it again.
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BROILED CHILEAN SEABASS
(Patagonian Toothfish, (Dissostichus eleginoides) is a large notothenioid fish that supports valuable fisheries throughout the Southern Ocean. The Patagonian Toothfish
Martin A. Collins, ... Mark Belchier, in Advances in Marine Biology, 2010)
This and Black Cod (AKA Sablefish Anoplopoma fimbria) are very very oily (the good kind!) and so can be cooked for 20 minutes and not dry out. Unlike Halibut, where one minute too long and it's dry.
30 minutes in a marinade of soy sauce, dry sherry, sesame oil, red pepper flakes, grated fresh ginger, pressed fresh garlic, and brown sugar. I don't recommend marinading for more than a couple of hours.
Twenty minutes using convection broil, on setting 2. I basted with the marinade after the first ten minutes.
Sides of steamed rapini, brown rice with sautéed shallots & shiitakes.
This and Black Cod both shrink with cooking, but are so rich that 5-6 oz per person is enough. Although, it's not difficult to eat double that.
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Yoder Yard Bird
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Hey, more chicken thighs! This is a recipe my brother got hold of decades ago, not long after he moved to Hawaii. Bring some chicken to a boil in a sauce made of equal parts water and soy sauce, plus a loose equivalent of brown sugar, not "baker's packed." E.g., 1 cup soy sauce, 1 cup water, 1 loose cup brown sugar. Add garlic, ginger, a bit of hot oil if you have it, and some chopped green onions (which I lacked today). After 5-10 min, low heat to simmer until cooked through, then remove and reduce the sauce at least 50%. Steam some rice & broccoli, then sear the chicken & serve. Yumbo! (Goes great with a tangy fruit & melon salad in warm times of year too) These are thighs from Wild Fork, and they were excellent!
Flipped them every ten minutes or so while in the juice.
Added a glug of this outstanding pilsner to the pot, and reduced away...
Once the sides were on target, got the thighs on the ripping hot grill grates.
Ta-daaaa!
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After the recent BBQ Central episode where Meathead said that pineapple was his favorite thing to grill, and publishing the article about it here for subscribers, I had to try it. This was actually my first time grilling pineapple so I was excited to try it out.
My wife suggested that we pair it with some chicken, so I grilled some chicken breasts to go with it. I tried the pineapple 3 different ways -- plain, with Memphis dust rub, and with cinnamon & sugar (YouTube suggestion)
Verdict: differences were minor. Wife gave the edge to the plain pineapple, I slightly preferred the Memphis dust slices. We both thought that the sugar & cinnamon slices were a bit too sweet; more suited to a desert than part of supper
It was all really delicious!
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French toast this morning.
Meathead article about authenticity and creativity was on my mind as I pulled spices out of the cupboard. What happens to be sitting next to the cinnamon, nutmeg, and allspice? Ancho chili powder! Well, that'll make a Frenchman lose his marbles... But why not? Can confirm, French toast with ancho chili is the bomb. Verified delicious by the fam.
I appreciate the thought provoking article, and the breakfast that resulted.
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Sous vide Jimmy Dean sausage experiment.
140 degrees overnight then sear for breakfast.... WIN!!!!
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Ernest Why so long? Convenience (uninterrupted sleep , yet ready for bkfst, vs tenderizing.)
Could you SV afternoon before for 99 minutes, then refrigerate? -
SheilaAnn Dr. Pepper about 8 -12 hours. I did compare 2 hour vs 8 hour cook, I didn't see much difference. So I went with overnight just for the convenience. When You have rascals looking for breakfast before school, quick sear and done.
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A cold afternoon here, so, decided to make some soup. Chicken, turkey, rice sorta, mirepoix,clean out the fridge soup. Doesn’t look like much but tasted pretty good.
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I'll get myself to one of these! (This Fall?)
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