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**ItsAllGoneToTheDogs** · December 16, 2024, 01:49 PM

Went shopping yesterday, and even though I've complained in the past about our Walmart leaving (and hiding) an excessive fat cap on their tritips, I couldnt pass this up.

I ended up trimming about a softball size amount of fat. I would have left more on the skinny side, but it also had a couple blood pockets (tumors maybe? Never seen that in beef but every now and then with pork).

Anyway, just smoked it the whole way until 130 IT and enjoyed it along with some artichokes in my new dutch oven courtesy of my AR Secret Santa.

**Brisket Syndicate** · December 16, 2024, 03:59 PM

Reverse Sear tomahawks.

**Jim White** · December 16, 2024, 06:53 PM

I've used a few of my datil peppers here and there, but the primary reason I bought datil plants was to recreate the Minorcan clam chowder we had when we happened upon the Minorcan Festival in St. Augustine last spring.

Here are the ingredients gathered up:

Although that's more potato than I wound up using and I only needed half the can of tomato puree, you can see here how much punch those tiny peppers pack. The resulting chowder carried plenty of kick and the distinctive fruity datil flavor came through loud and clear.

Here we are in the Lodge enamel Dutch oven, fully cooked:

Served up with (sweet, what can I say, that's the kind I grew up on) cornbread and a chopped salad from a bag.

We get several more meals of this yummy chowder. I can only imagine how good it will be next time if can get hold of some fresh clams. I'll be happy to add the Paprika file for the recipe I used if anyone wants it, but I'm not sure how you would sub out the datils if you don't have access.

Now I just have to make sure I find more datil pepper plants next spring.

Edit to add the Paprika file for fzxdoc

[ATTACH]n1679710[/ATTACH]

(Hope this works)

**58limited** · December 16, 2024, 07:21 PM

Iberico two bone pork chop: tender, rich, decadent.

Dry brined 4 hours, I did not trim any fat off of the chop. Oven at 225^o until an IT of 130^o then seared in a cast iron skillet on the stove top. Skillet was dry when I put the chop in, I extracted about the same amount of grease as a half pound of bacon.

Rested with compound butter on top.

**UncleSpike** · December 17, 2024, 12:02 AM

Lard is what we’re cooking tonight.

I butchered a pig this weekend, and now we make some fat.

**Santamarina** · December 17, 2024, 12:31 AM

Leftover scramble for breakfast today.

Carne asada from a couple nights ago. Home fried potato’s from breakfast yesterday. Tossed in a pan with a few eggs, topped with pico, salsa, and guac.

**PGH_RAM** · December 17, 2024, 11:42 AM

Nine pounds of beef fat soon to be tallow.

**hoovarmin** · December 17, 2024, 05:15 PM

We've been eating Arroz Con Pollo variations about once a week lately. This one with pigeon peas and diced roasted red bell peppers.

**ItsAllGoneToTheDogs** · December 17, 2024, 07:16 PM

Wife is still out of town and Alien: Romulus came in today, so I did what any good temporary bachelor would do... wings!

Cut the wings yesterday and dusted with Hard Core Carnivore Fried Turkey seasoning. (I had bought it to try for the tday bird but the stuff has a good kick to it and honestly shouldn't be branded towards a fried turkey, but it is great on wings)

Threw the wings on the MAK at 400 for about 45 minutes until the wings probed around 205 IT.

Great flavor, crispy skin, hint of smoke, a cold beer and a good seat. Sadly the movie is just, well it was what I expected it to be. It was good, just felt rushed, I expect there's a longer directors cut down the road that slows it down. However, nothing could slow me down from devouring these wings with some blue cheese.

**texastweeter** · December 17, 2024, 08:07 PM

Chinese chicken.

Attached Files

**jfmorris** · December 18, 2024, 08:49 AM

This has to be the most unappealing looking steak photo I ever took... NY strip "scrap steaks" that I took from the two ends to square up the roast before slicing for steaks, cooked in a cast iron skillet on the stove. I literally pulled them from the deep freeze, let some water run over the bag for a few minutes, seasoned with that Chris's steak seasoning that fzxdoc told me about, and let sit on a plate for 30 minutes before dropping in a skillet with some avocado oil.

They tasted really good, and I really like the seasoning, but there was no crust to speak of. Oh well.

Meant to do mushrooms, but they had gone bad, and no one wants bad fungus for dinner. Microwave backed potatoes and salad from a bag finished it out.

**texastweeter** · December 18, 2024, 06:29 PM

SPAM fried rice

Attached Files

**ItsAllGoneToTheDogs** · December 18, 2024, 06:39 PM

French onion soup on a weeknight? Yeah I have issues.

Anyway, thanks to my new handy dandy dutch oven I had an excuse to push myself outside of my other cookers and pots. Now some of you will say maybe I shoulda done this in batches or a larger pot, but as much as my knees may disagree... I kinda enjoyed standing at the stove for 2.5 hours mindlessly stirring onions.

Also, my Mom's been helping me out the last 2 weeks while my wife was out of state dealing woth her sick and now departed grandfather... since I wanted to cook something my Mom could enjoy that will also still be great tomorrow for my wife when I grab her from the airport (unless Chicago does Chicago things but weather looks decent).

Not pictured is the worstershire, garlic, rosemary or thyme. Nor the jarlesburg that is absolutely to die for (as it should be at 16.99 a lb)

Also, after serving myself a bowl and making a leftover bowl for my Mom I added a few handfuls of mushrooms and the soup will reduce a bit more. (My Mom doesn't like shrooms). I tried a few raw ones with my bowl and it heightens the flavor profile to great effect.