Finally got some oxtail and played with the PKGO which has been neglected for a few months. Honestly for the price I think I would have preferred short ribs or even chuck. Lots of great flavors though.
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Looks really good! I’ve only made ox tail once, using it for Pho. But this looks excellent! -
barelfly if it was cheap like it used to be I'd 100% use it over other things I get for broth, but short ribs are cheaper per lb here with a bit more meat. It was really good and I'm gonna let it lightly bubble overnight and see if it gets even better even if I lose the perfection of the beans they shouldn't get any worse than canned beans
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Steak from my Traeger--Sir Loin.
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Late night munchie green chile pulled pork tacos….yes, I’m hungry. And theres just a little pork left over mmmm these were good
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hoovarmin - I saw a post a few days ago the first harvest is done and chile is for sale. It’s really early for chile from my experience, but doesn’t mean much really. I usually get my 10lbs in September and the Festival in Hatch is usually Labor Day weekend.
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Hi, my name is SheilaAnn and I am a sous vide addict. “Hi, SheilaAnn!”
WillTravelForFood in honor of finishing our program, I decided to do an Italian Beef. Traditional? Not by any stretch of the imagination. Bread was the most legit ingredient. 🤣
Took an eye round and seasoned per the Italian beef recipe on the free side. Went 26 hours at 131*F. Cooled until final service. Reseasoned with salt, pepper and dried herbs. Seared off. Deglazed the pan with some beef stock and made “juice”. Sliced by hand, warmed in the juice, piled on the roll and topped with my all-too-colorful giardiniera. Ladled more juice over the top. I like the bread spongy. As mentioned earlier, I used purple carrots because it’s what I had. The jar looks like the veggies are marinating in beet juice! Tasty sangwitch no matter what youz gotta say about it! (See what I did there Meathead ?)
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Draznnl knows what’s up! This giardinera was not that spicy. Next batch, I will up the serrano pepper count.
Skip I did not want to finish on the grill because I wanted to stay away from smoke flavor profile. That’s not to say I won’t, just not this round.
WillTravelForFood no suits, but I do have pinstripe chef pants and tweezers 🤣
barelfly for a Sam’s club eye round, this was like buttah! So tender!
ofelles first step, admitting I have the problem.
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Steelhead and Grilled Vegetable on the MAK Pellet Grill. Sorry for the bad picture. It looks like the fruit was the star of the show.Comment
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Sota Hot yard birds for the fryerComment
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11 lb pork butt dry brined with Lowry’s as an experiment then rubbed with Carolina Gold and a rub with my pork rub and smoked over oak @ 225-250 this is 11 hours in with an internal of 180Attached FilesComment
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Chimichuri chicken and bokchoy with peppers stir fry.
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Sadly, with this dish, my pulled pork is gone…need to smoke a few more so I can vac seal and continue with the green chile pulled pork dishes!
but, a great send off for the last bit - Chilaquiles - and there is pulled pork, but just nestled underneath the blanket of sunny side up eggs, avocado, feta and green onions
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Brisket, beans, and mashed sweet potatoes. I wrapped the brisket (prime) at 152°F and it was done way quicker than expected. It took 9 hours total. I held it over night in the oven at 160°F for 14 hours and we had it for lunch. Family said I’m getting better each time. I’m happy.
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T-bone Steak with Whiskey Peppercorn Compound Butter on the Kettle Grill!
Seasoned the steak and let it hang out while the grill came up to a searing high temp, around 500°F. Once the grill was stabilized, seared the steak direct for about 1 min per side, twice, for a total of 4 minutes keeping the filet side closer to the outside edge of the coals. Moved to the indirect side and allowed it to come up to an IT of 125°F before pulling and letting it rest topped with Whiskey Peppercorn compound butter creating an ABSOLUTELY FANTASTIC board sauce! Served with Parmesan Truffle Fries. SOOOOO GOOOOD! 🥩 🧈 🥔 🧀Attached FilesComment
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Thank you Bad Hat BBQ I appreciate that. It was SO GOOD!
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Bunch of rain and thunderstorms today, but didn't impede. Some back ribs from Costco. Tried out the Meat Church honey hog rub I picked up at Lowes. Pretty good, especially for not needing to measure or mix. Odin decided to photo bomb the smoke ring picComment
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