Strip loin roast with rice pilaf and green beans.
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Cheese Burgers with Maple Bourbon Bacon Onion Jam and Macaroni Salad
Last edited by ssandy_561; April 9, 2023, 05:12 PM.Comment
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I wanted lamb but I didn’t have any. I did have ox tails and the chimp though
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We use ox tails all the time. Very underrated cur IMO. -
texastweeter I picked the meat off what i had left and had a ox tail sandwich for lunch yesterday. Bread, mayo, ox tail. Man was that good.
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Didn’t feel like the best ever but turned out just fine. A nice Easter Sunday in Houston!Attached FilesComment
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As I’ve stated previously, I’m not a religious person but, thank you Jesus for Easter lamb. (No offense intended.) I did this year’s SVQ method. SV bath at 131F for 2 hours, then a quick sear in avocado oil on the 500F gasser. I made a paste of evoo, garlic, rosemary and thyme to slather on the fatty side.
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Maybe a bit (photographically) monotonous- tri-tip with pesto for dinner tonight. It was quite good.
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We celebrated easter at my parents' house. Cboss wanted ham and we always do lamb, so we compromised and I made both.
Leg of Lamb came in jet netting but I took it out so I could trim the interior. Took out about a half pound of fat out of a ~6lb boneless LoL. Seasoned with Midyett rub + olive oil and fresh minced garlic. Tied up.
The ham was Berkshire from Wild Fork. Used Meathead recipe and technique for a double smoked ham. It was delicious and the glaze was a hit. Check out this ham:
Smoked both over a blend of pecan and cherry. Pulled the LoL at 120F IT and hit it with a torch to finish the outside.
Followed the Meathead technique but I finished with the torch instead of kicking up the fire to finish over the coals.
Edit to add links:
Attached FilesLast edited by gboss; April 10, 2023, 05:54 AM.Comment
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ecowper
I believe he sells a pre-made version but I mix it up myself. It went great with the lamb, and I have previously enjoyed it on both pork and beef.
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Just another successful rib roast.Attached FilesComment
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I swore I wasn’t gonna post any pics for a while because of cold food…..I really mean it this time!
Anyway, did smash burgers on the griddle with hash browns as a welcome change of pace, let’s face it, French fries get old after a while. I shot a brief video using a new, better and easier way for me tonight. Rather than clumsily try to shoot video with the phone in one hand and cook with the other, I set my iPad up on a 3 step ladder, aimed towards the griddle. Don’t have a phone tripod so this worked well for me.
iPad on the ladder worked great for my video
Last edited by Panhead John; April 9, 2023, 07:34 PM.Comment
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Michael_in_TX Sorry but my garage floor is spoken for…😂
gboss I just recently discovered the foil technique on YouTube. No more messing with parchment paper. No spray needed, if you use the shiny side of the foil against the meat. -
DON’T BUY OFF BRAND American cheese slices like I just did. That stuff wouldn’t melt for nothing! Notice the bottom picture….that’s all it would do after almost 5 minutes on the griddle! It was at room temp too when I put them on the patties. I tried to save a few bucks and bought this stuff called Sandwich Mate, stay away from it. From here on out I’m sticking with Kraft or Velveeta cheese slices.
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Did my first ever ham on my Silverbac. Skipped the glaze and no one wanted it. Used Kosmo Q Honey Bee killer rub. Fantastic. Surprised that most of it was gone considering my BIL did lamb chops and a leg of lamb too.Attached FilesComment
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Here's our easter cook, quite simple: red beans and rice! Bacon and andouille sausage browned up, then celery, onion, and green bell pepper tossed in to soften. Then garlic, tomato paste, and cajun seasonings along with three bay leaves. Three cans of red beans and two cups of chicken stock. Simmer for 15 minutes. Stir in 1/2 cups of chopped parsely, then simmer for another 15.
Mise en plase as it were..... (beans out of frame, bacon is rendering)
After the 30 minutes of simmering......smells amazing!
Plated up!
I need to do some more Louisiana-style cooking....this stuff is just too good!
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Follow up to Post #233
The during.Attached FilesComment
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Red beans and rice, simmered all day while I did yard work. Ranch Gordo Domingo Rojo beans, home made Aleppo pepper sausage, and since I had no tasso I found half a rack of spares in the freezer and tossed a couple of the meatiest ones in.
So good. I don't make this enough.Comment
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texastweeter with over medium eggs on top and chopped up bacon -
Actually SheilaAnn they are made from two different types of corn; dent corn vs flint corn.
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