Monochrome adjacent picture. Lamb porterhouse revearse seared with a small chunk of white oak. Wild mushroom risotto and sauté spinach.
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Lamb porterhouse! Oh wow, I must have this sometime. -
Michael_in_TX they are packed 8ea from Costco. I packed them out at 4ea. Two meals for us!
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General Tso's chicken
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Sirloin “baseball steaks” were on sale at Wegman’s. These can be pretty good if you treat them right; they’re really meaty, with a great beefy flavor, and a little chewy but not too much, as long as you stay medium and under.
We haven’t had steaks since I can’t remember when! When we eat beef, it’s almost always burgers. So I bought a 2-pack.
I salted them around 11AM for a 5PM start: reverse sear, 240° oven to 120°, then into a skillet with Wagyu tallow. Brown all 6 sides!
With mushrooms, crunchy sautéed zucchini, and cheesy scalloped potatoes.
This is about how I like these. It temped at 133°. This was a damn good steak.
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One of the ladies on our Conservation District board is a beef farmer and has a little market on the ranch. She mentioned them and brought me four of them and I thought they were like a tenderloin with a sirloin taste. We loved them. Yours look wonderful -
fkrall They’re sirloin steaks. Further down the back from ribeyes and strips, but not in the rump/round. Same general area as tri-tip and picanha. I like them because the thickness lends itself to reverse sear; we don’t have to make a 2lb steak, a couple 6oz work fine. We usually do 3/4” ribeyes, and jkf. That’s fine, too, but the meal timing is different. These, I can start the steaks in the oven, then make the veg, then finish the steaks in a skillet.Last edited by Mosca; January 21, 2026, 10:52 AM.
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Bucatini and clams
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A cold, snowy Sunday night in NY seemed like the right time for a double crust chicken pot pie.
a Costco rotisserie chicken did double duty. Cubed/shredded the meat for the filling and used carcass and the random bits of meat to make a stock to use in the pot pie filling
Had a little extra pie dough after trimming so couldn’t help myself to add a little “branding” to the pie.
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While the Seahawks were busy destroying the 49'ers on Saturday, I made up a compound butter using butter (duh), Za'atar, lemon juice, black pepper. Prepped some NY Strips fro Costco, peeled and chopped some potatoes and made an uborkasaláta (Hungarian cucumber salad) .... grilled the steaks, threw the butter on top while the rested, fried the potatoes, and served it all up to celebrate the 'Hawks!
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Lunchtime experiment: JV Korean “Wings”. Varsity will be tonight for the National Championship- Go ‘Canes!!!
QUESTION: I double fried these like I do chicken but I think there’s got to be a fair amount of water in the cauliflower bc though somewhat crispy they weren’t shatteringly crispy like the chicken turns out. What would reduce the water inside cauliflower? Would steaming first do that? Any suggestions are welcome. Thanks.
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+1 on the salad. Is that grapefruit/avocado/arugala? -
Johnny Booth Boston and bit of spinach w grapefruit and avocado
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It's finally soup weather here in the Denver area so when SWMBO informed me that I would be the designated chef for the next few days, I decided to make Baked Potato Soup (Loaded). I started the process last Saturday and finished on Sunday (it's not a difficult recipe but it takes a bit of time).
Here's an exciting photo of some final soup pot action:
... and another of the final result (actually taken of a previous batch that looked almost exactly the same ... so why not?):
Side Note: Several days ago I posted an early version of this in Richard Chrz's Jan 17 “Good Morning" post. Got a few nice replies, a few likes, and then proceeded to accidentally delete the whole thing in a misguided attempt to edit things a bit. (Apologies to Richard and to those of you who responded).
Last edited by MBMorgan; January 19, 2026, 09:40 PM.Comment
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Meatball Sandwiches
I haven't made these in a very long time. I think that the last time I made them, rocks were still secret weapons.
Hollowed out Hoagie roll made into a boat. Heat & serve meatballs, spaghetti sauce, sauté green peppers, onions, garlic topped with mozzarella and parmesan cheese.
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Went food shopping the other day and I saw a nice looking flat iron. Not too big, not too small since it’s just me this week. I can’t remember the last time I did one of these but remembered bep35 asking for assistance the other day for this same cut of beef.
Gave it a sprinkle of Montreal Steak Seasoning about 2 hours before cooking time.
Not really a board sauce guy but decided to make up some onion, green pepper, mushroom, garlic with a splash of beef broth to top the steak with.
Also did some oven baked mini medley potatoes and a tossed salad.
Steak cooked indirect on the Weber, SnS and a couple of small chunks of oak to 110*. Let the coals get going and did the reverse sear to 130*.
Oh, so, good.
Last edited by HawkerXP; January 24, 2026, 04:56 PM.Comment
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Small batch Brunswick stew made with home smoked pork shoulder and smoked chicken thighs. Vinegar tang, a touch of brown sugar with a cayenne kick. The good stuff.
https://youtube.com/shorts/FZfcWVppd...00q5PgKr-pbXJChttps://youtube.com/shorts/FZfcWVppd...00q5PgKr-pbXJC
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