Have no idea why i have issues with posting pics..trying again..
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Breakfast fatty from this morning. Smoking a couple chuckies to make pepper stout pulled beef for dinner.Attached FilesComment
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Breakfast earlier today. Leftover burrito al pastor from my friends restaurant. Fried egg, chips and pico de gallo. Not shown: dollop of sour cream. Probably wrong plate for a picture......Attached FilesLast edited by SheilaAnn; November 8, 2020, 04:14 PM.Comment
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Vertical Roast chicken from last week
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Nice! Potkettleblack turned me on to vertical roasting and it is a great way to cook.
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OK, I'll play. Today decided to do a pseudo-holiday lunch. I dunno, prequel, trial run, something like that?
Double-smoked ham with Chris Lilly's apricot glaze.
Smoked scalloped potatoes with bacon in cast iron.
Roasted butternut squash tossed in EVOO, S&P and some garlic powder.
Homemade deviled eggs - almost ONLY done on holidays here.
Some garlic bread.
Hope all those came out ok. I took a bunch more of the process, specifically the smoked scalloped potatoes. I used Chef Tom's recipe from allthingsbbq.com
Last edited by realdocBBQ; November 8, 2020, 04:48 PM.Comment
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Poor man’s burnt ends. I have done and posted these several times. Malcom Reed method. They are so good, and so, so easy, I feel compelled to keep posting to remind folks of them. Yum, yum, yum. Beef candy.
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🤣 HawkerXP I was wondering, what plant does the macaroni come from? -
Duh..... the macaroni plant Panhead John https://www.alibaba.com/showroom/macaroni-plant.html
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Rancho Gordo Midnight Black Beans, Maple-Whiskey Bacon, left over pulled pork, chicken stock, Shiner Bock, celery, carrots, onion, leeks, garlic, freshly crushed black peppercorns .... what do you get?
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Well, after saying I didn't care for my Anova and leaving it on a shelf in the pantry for almost 2 years, I've used it twice in the past month. Used it today to cook two nice USDA prime NY strips, because I knew it would be dark before 5pm, and I was feeling too lazy to mess with the grill under a floodlight in the dark... So, seasoned with Hank's Signature rub before going into the SV bag at 135F for an hour. About 45 minutes later, I started sauteing some mushrooms and cooking some sweet potatoes in the microwave, while the Lodge 12" heated up to about 450-500 degrees. Pulled from the SV, blotted dry, rubbed with avacado oil and sprinkled on more Hank's Signature rub, then into the skillet for a couple of minutes per side total...
Very good steak, and much better than some recent restaurant takeout we had (someone gave us a gift card). Yvonne needed protein before going to chemo in the morning (and losing her appetite for days), and this was the ticket....
I promise to not doubt SV as a legitimate cooking technique again! I do still prefer my grill...
At least I had live fire under the skillets...
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ofelles the best thing I have done before with the Anova was a bacon wrapped pork loin. It was seasoned, wrapped, and then vacuum sealed with the bacon around it. The bacon stayed in place even after the sous vide step for 4 hours at 145F. I then "seared" on a pan with a rack in a 450-500 degree oven until the bacon crisped up. I think the reason the steaks I've done this month have been so good is that I seasoned them before sous vide. In the past I didn't, since many say to season after.
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What a start to the thread!!!Comment
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Panhead John don't sleep on bologna sandwich. It's one of the greatest gifts from the mystery meat gods. Plain white bread, butter, bologna, beer, heaven
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I got a promotion at work and a friend sent a congratulatory gift. This was the Butcher's Feast from Cote Korean Steakhouse in NYC:
This pack came with some galbi marinated short ribs, some American Wagyu "Cote" steak (pretty sure it is flatiron), a prime hanger steak, and a 45 day dry aged prime ribeye. This kit also came with some pickled cucumber, pickled daikon, pickled cauliflower, and pickled fennel. There was also some ssamjang fermented soy bean paste that was delicious.
These were some pretty insane pieces of meat. They all had different textures and flavors and were all delicious. The condiments were all excellent as well.
The kids, my wife, and I cleaned the plate!
And there is a piece of A5 Wagyu I will be trying out tomorrow.Comment
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Last edited by HawkerXP; November 9, 2020, 07:53 AM.Comment
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What was the IT when you pulled the beer? Mine are always a little tough.Last edited by Panhead John; November 9, 2020, 08:27 AM.
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After making a short edit, l ended up with a picture repeat. I can not seem to get rid of it.Comment
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The picture repeat you're referring to, with the border that says "Attached Files" is a pic that has been uploaded to the post but not placed/inserted into it, so it's just hanging there as an attachment. The others you inserted in the post. If you click edit, you should see all the pics attached, and that one is likely in the list twice. If you see the word Insert by a pic, that means it hasn't been inserted so that's likely the one. You can Remove it. If this doesn't make sense let me know.
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A friend sent me a new book: Flavors of the Southeast Asian Grill - Classic Recipes for Seafood and Meats Cooked over Charcoal. I spent the weekend at an airbnb on the river. They didn't have a charcoal grill or even a good grill but I made it work. The first recipe I chose from the book was Grilled Lobster Tails with Fish Sauce-Chili Butter. I rounded out the meal with some steak and asparagus.
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