What did I cook this weekend.....

[RevKev]

Yesterday and today. Ribeyes

 

[applescrap]

Anymore if i over toast something, I will just cut it out. Works really well.

Thanks s-met for answering that. I like flank.

Burritos this morning. And made marinade for chicken in mortar. Lime zest, lime juice, garlic, onion, poblano, oil, basil, and salt. Wife grilled them nicely, and were good. The pie is super tasty, cant wait to make more of them. Also made some guac. Lime zest, lime juice, onion, garlic, a little oil, and avocados.

 

[S-Met]

Thanks s-met for answering that. I like flank.

Me too, 30min up to 24hr marinade and grill hot... delicious! I use skirt steak interchangeably, though they are different.

 

[applescrap]

Now i am recalling, teryaki marinated, and grilled hot. My mil makes that every spring. We were using it for rouladen too. Need to try round. Love the combo too, pickles, bacon and onion.

 

[TwistedGray]

Ridgeback shrimp

 

[paulthenurse]

Those are some scary looking shrimp.

 

[Gunshowgreg]

I smoked a Boston butt this weekend on my Oklahoma Joe. Smoked 6 hrs then transferred to the oven. Didnt wanna waste more wood. Cooked for about 10 hrs total

 

[Oldskewl]

Oh boy it’s rare I say this, but this was worth money. Wouldn’t change a thing. Thanks for the idea guys.

View attachment 589551

I need to make this! It is one of the wife and I's favorites. How did you cook the lamb?

 

[schematix]

I need to make this! It is one of the wife and I's favorites. How did you cook the lamb?

2 minutes per side x 4 on a 625-650F gas grill. Every burner was on high.

Same for veggies except I pulled the onion skewer after 3 sides since the were getting dark in a hurry.

 

[user 211287]

Wonton soup with homemade Chinese pickled mustard and 2 kinds of chili oil. LaoGanMa and homemade. Tiny splash of my best 5yr black vinegar too.

 

[TwistedGray]

Those are some scary looking shrimp.

Which is why my neighbor gives them to us when it pops up in their fresh seafood coop box thingy.

 

[Schlenkerla]

Brined chicken quarters.. brown sugar, salt, black pepper and cayenne pepper.

Then rubbed with olive oil and a Traeger Chicken Seasoning Salt.

Cracked a Schlenkerla.

Starting with this....

Also planning BBQ Beans and Dav & Lo Western Slaw.

 

[Oldskewl]

2 minutes per side x 4 on a 625-650F gas grill. Every burner was on high.

Same for veggies except I pulled the onion skewer after 3 sides since the were getting dark in a hurry.

How did you season it?

 

[schematix]

How did you season it?

Marinaded for about 9 hours under vacuum.

Roughly:
2T dijon
Juice of half a large meyer lemon (2T?)
1T soy sauce
3T EVOO
2t oregano
1-2 cloves of garlic (i used about 2t jarred garlic)
S&P

Combine water based ingredients with mustard and whisk throughly. Then add dry ingredients and garlic, whiskying thoroughly. Then add the oil slowly to emulsify.

I also seasoned the skewers with fresh salt right before grilling.

 

[Brewbuzzard]

Sous Vide Salmon, saffron rice, and salad.

 

[BrewerBrad82]

Gnocchi with roasted garlic and parmesan cream sauce. Was quite the ordeal to make!

 

[Hoppy2bmerry]

Steak, salad and Mac n cheese.

 

[Brewbuzzard]

That is exactly how I like my steaks.

 

[Brewbuzzard]

View attachment 590198
Steak, salad and Mac n cheese.

Great looking steak, just how I like it.

 

[applescrap]

Is that 135 degrees or so? I like the sear on the steak.

 

[Hoppy2bmerry]

Is that 135 degrees or so? I like the sear on the steak.

I don't know the internal temp, as I cook beef by " feel ". I generally shoot for medium-rare, and would rather have it undercooked than overcooked.

 

[Hoppy2bmerry]

 

[applescrap]

I think a thermometer is really important for steaks and chicken. That said I don't see professionals use them on tv shows.

 

[Hoppy2bmerry]

When you stab a thermometer or fork into a piece of meat, the juices run out. ( that is why experienced cooks let meat rest before slicing- so the juices can reabsorb )Use tongs to turn it and if you want to, learn the range of firmness well done is quite firm, the more "give" the flesh has the more rare it will be.

 

[Bigdaddyale]

When you stab a thermometer or fork into a piece of meat, the juices run out. ( that is why experienced cooks let meat rest before slicing- so the juices can reabsorb )Use tongs to turn it and if you want to, learn the range of firmness well done is quite firm, the more "give" the flesh has the more rare it will be.

 

[Brewbuzzard]

I don't know the internal temp, as I cook beef by " feel ". I generally shoot for medium-rare, and would rather have it undercooked than overcooked.

Amen to that!

 

[paulthenurse]

Fire. Meet Cow. Cow. Meet Fire.

Ok that’s enough. Play date’s over.

 

[Schlenkerla]

Starting off the morning simple.

Cheesy Scrambled Eggs, Chicken Sausage, Giardiniera.

BTW - Giardiniera goes great with eggs.

 

[Temptd2]

Sous Vide Salmon, saffron rice, and salad.View attachment 590067

That is restaurant-worthy! May have told you but I have those same plates.

 

[applescrap]

Key lime pie. Really loving this pie.