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Last edited by Dewesq55; December 28, 2021, 04:21 PM. -
I got 2 legs of lamb deboned at the local Halal butcher shop. I follow the recipe here and it was fantastic! My son said it may have been the best ever meat he has ever eaten.Attached FilesComment
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Didn’t get a chance to post this the other day…
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Got a Honeybaked Ham for Christmas, been eating on that for the past few days. Tonight I smoked a pork tenderloin and then used some more of the ham to make Cubans. Rare picture of the wife in one of these photos. The sandwiches were great!Attached FilesComment
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NOT PRIME RIB
We needed a break from red meat after all this rib stuff. Taylor Shellfish is a local, Seattle based operation that has multiple oyster beds, farms, clam beds, and outlets selling this plus geoduck, dungenness crab, and sit down meals as well. With the current Omicron wave we went with take out rather than sit and dine. Tomorrow night we do pasta with clams. Tonight:
confession: the potatoes and beans are on their third go-round, having first been served on Xmas day with the rib steaks, last night with leftover steak, and tonight.
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Troutman Taylor offers 3 prices/lb for their Dungeness: live, whole but cooked, and cooked and cleaned and cracked for you. In order of increasing price. They boil theirs in a concoction that includes salt, beer, apple cider and other secret ingredients. Plus, other crabs have already been boiled in it. So good! The grocery stores, if they offer it, tend to boil in water and possibly baking soda to 'remove odors' 😱. Flavorless. Now, just need a larger one (or two ðŸ˜)
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It seems to go over well,,,
BACON!
Of course it does!
Here is 26-1/2 lbs and it is all spoken for, guess I gotta wait for the next batch after the deer are processed.
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I want'a come to your house!!Originally posted by Dr. Pepper View PostNOT PRIME RIB
We needed a break from red meat after all this rib stuff. Taylor Shellfish is a local, Seattle based operation that has multiple oyster beds, farms, clam beds, and outlets selling this plus geoduck, dungenness crab, and sit down meals as well. With the current Omicron wave we went with take out rather than sit and dine. Tomorrow night we do pasta with clams. Tonight:
confession: the potatoes and beans are on their third go-round, having first been served on Xmas day with the rib steaks, last night with leftover steak, and tonight.
Last I had of oysters on the half shell was in Victoria BC at my daughters 2-1/2 years ago! They were "buck a shuck" and then we got into a few fancy ones! YUM!
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Perfect rib roast for visiting friends. Used a Master Built 40" propane vault smoker. Roast smoked to IT of 138°+/- with reverse sear. Used Meathead's new beef rub product. Rib part smoked to IT of 203°+/-. Used a salt, pepper & garlick blend. Cook chamber temp targeted to 225°. Technical term is "yummy'. Thanks to Amazing Ribs for all of the instruction, insight and guidance that made this possible.Attached FilesComment
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Well the holiday cooking is over (at least in the Troutman house) so I got out the last of my dry aged steaks from deep in the freezer and had a good old fashion grill last night. Temps here in the Houston area have been in the low '80s so it's spring like. Need to take advantage because it turns on a dime here.
It never fails to amaze me that you can take a platter of this....
...and turn it into that with a little heat and oak wood smoke.
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Yes indeed that is a compound butter. I make up about a pound of it at a time and freeze little mini-logs of it. Can't remember what all I put in that one, it's usually what ever fresh herbs I have on hand, some cilantro and my magic secret ingredient (which I will reveal) one or two of those little canned chipotle peppers and a bit of the adobo sauce finely chopped. Gives the butter a little kick.
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Just some Wagyu Brisket fun.
and rendering down some tallow.......
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I set a timer, retrieved the slicer from a back room, set it up, then sliced a whole double smoked ham and a bacon belly.
Time: 6 minutes 37 seconds (add 5 more minutes for clean up).
A friend had this slicer sitting in his barn for years and he gave it to me. I cleaned it up, put about $200 bucks worth of parts into it and it works like new!
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Hi all hope everyone is is relaxin watching some college football and cooking. I baked today but I've done a handful this month and thought I'd share. They are all K.A. recipes.
Caraway Rye Bread. One of mine and my wife's favorite.
100% Whole Wheat Bread. Very good all whole wheat flour. Nice breakfast bread with butter and jam.
Kaiser rolls. Did today. The recipe calls for 6 rolls. The 1st time that what I did. Rolls delicious but small. Today did 4. More to my liking. First picture 4 second the 6. I think you'll see the difference.
I'll go 4 from now on. Might double recipe to get 8.
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Beautiful breads. When we grew up, our parents would mash fresh strawberries with sugar and sour cream, and we'd dip our toasted and buttered caraway rye into the mash. Tasted awesome, although I admit that typing it out, it sounds weird.Last edited by Dr. Pepper; December 28, 2021, 01:46 PM.
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Quick breakfast this morning of potato pancakes from left over mashed potatoes, over medium eggs (I chopped mine up) and bacon. Not the prettiest, but darn it was good!
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Changing it up a bit with Breakfast on the griddle!Attached FilesComment
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Grill Blackened Shrimp & Scallops! So delicious!Attached FilesComment
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