Mari Jo made steak nachos last night while I made the ‘Rita’s.
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As you can tell, pictures aren't my thing, but after I had a bite of this, I had to post. This is a 4-bone ribeye pork rack from Campo Grande. I had already eaten one of the ribs and a few slices before I thought to take the picture. Dry brined for a day, then smoked it to 132 degrees and then did a quick sear. Fresh ground pepper at the end. The flavor was amazing.Comment
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Thanks Clawbear57. I stocked up my freezer with more pork from them. Another rib rack, some secreto, and a flank steak.
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Grilled up a prime NY Strip I sliced from a Creekstone Farms strip loin.
I seasoned it with Kinder’s The Rub (spg) and almost forgot to take a plated pic.
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Sous Vide for the win. SV pork tenderloins from Costco
Seasoned with homemade SPG and Meat Church Honey Hog rub
Cut with a fork tender. Even the thin ends were cooked perfectly,
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Went thin crust for lunch. I’m getting close to sharing this crust. I likely have 10 - 15 more to make. Before I’m more certain.
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fzxdoc I get buried in questions trying to find certainty. Like what is necessary to do, rather than what one might be willing to do….
Also I’m pretty aware of how much I should consider all that I likely don’t know or understand.Last edited by Richard Chrz; July 13, 2024, 06:37 PM.
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Attention Publix shoppers! Fresh, wild-caught sockeye salmon is only $12.99/lb this week.
Also, even though it was in the indoor oven, this was my first cook with my new Meater 2 Plus. So here's a pic as the salmon went in:
The teriyaki marinade got cooked down while the salmon cooked. Served with rice and salad (chopped salads are BOGO, too!).
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I picked up some chicken shawarma from Costco and decided to cook it on the Gridiron flattop. Served with a Mediterranean Orzo salad also from Costco. Quick, easy, and summery fresh.Attached FilesComment
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Been a bit since I used the griddle, so did up some mall teriyaki chicken….so simple yet so dang good!!!!!
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Andrrr - it’s a Woks Of Life recipe - so, homemade sauce that is excellent. What really makes this, is the Bachan’s Sauce at service. it’s as close as I can make this to what we use to eat from “Teriyaki Chicken Bowl”, a local chain here.
Here’s the link!
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I just made some thighs marinaded in Bachans yesterday over lo mein. I diced the chicken the night before, put it in a bowl full of Bachans and marinaded 24hrs, mixing once in a while. I swear those chicken pieces get soaked all the way through. Pan fry until the juice is gone and they get tacky, then serve. So simple but so good!
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Dry-brined flat irons cooked fast on the Weber gasser. Served with sauteed mushrooms, rapini, and Richard Chrz' s potatoes .
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What fzxdoc said! Rapini is my favorite vegetable, the crisped (but moist inside) potatoes looks incredible, and of course, mushrooms and savory steak! Perfect indeed.
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