What did I cook this weekend.....

[Staestc]

Cool enough today to enjoy a french dip with a glass of 2006 malbec.
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That just looks amazing! Well done!

 

[gratus fermentatio]

Pineapple/bourbon/teriyaki beef, with broccoli, yellow crookneck squash, ginger, garlic, sweet basil, black pepper & a sprinkle of sesame seeds. It was tasty.

 

[S-Met]

That just looks amazing! Well done!

Thank you. Dinner practically made itself.

I SV a leg of lamb this weekend and had about a quart of gelatinous base. Then I SV an eye of round for dips. Added all the juices to 6 onions in the instapot with a cup of wine and some seasonings.

 

[bob1852]

Then I SV an eye of round for dips.

Pretty good, huh?

 

[Temptd2]

Last night - wood-smoked rack of lamb (over applewood coals and fresh rosemary branches) and an artichoke with "fancy sauce" (half mayo, half ketchup, squirt of Sriracha) - heavenly!

 

[schematix]

All the boys ate burgers tonight. Brisket chuck blend to medium with 2 slices of processed cheese. Excellent.

I’ve posted enough pics of those but never my favorite method - griddled on the grill. Preheated to 500 for about 35 minutes then 3 minutes a side. They end up crusty on the outside and pink in the middle.

Ideal for outside cooking because it makes a royal mess. I’m also not big on the flavor you get from cooking directly on gas grill or the proclivity for them to catch fire.

 

[S-Met]

Pretty good, huh?

Good and easy. In fact, I think it says that exact same thing on the bathroom wall next to my name.

 

[passedpawn]

Good and easy. In fact, I think it says that exact same thing on the bathroom wall next to my name.

Mens bathroom?

 

[S-Met]

Mens bathroom?

Out here in California, uni-sex, transgender,g.b.l,p,g,q,r,s,t and all the other letters and names frendly bathroom.

 

[davidabcd]

do with to these apples?

If not too late, butternut squash soup (squash, apples, onions, garlic, heavy whipping cream, salt and pepper) and apple pies or apple sauce.

 

[davidabcd]

Brisket chuck blend

Can you provide what percentages specifically? I got the runaround on the internet trying to find some good combo to put in my meat grinder.
Thanks

 

[TwistedGray]

If not too late, butternut squash soup (squash, apples, onions, garlic, heavy whipping cream, salt and pepper) and apple pies or apple sauce.

They're still hanging on the tree; I've been busy (read: lazy).

 

[Temptd2]

Can you provide what percentages specifically? I got the runaround on the internet trying to find some good combo to put in my meat grinder.
Thanks

Not schematix but we use brisket/chuck for our ground beef at 50/50 and 25% fat. Makes for some tasty, juicy burgers!

I cut off the point and use that as it’s fattier than the flat. I do save the good white fat from trimming up the flat though to get my fat percentage up in the burger.

 

[schematix]

Not schematix but we use brisket/chuck for our ground beef at 50/50 and 25% fat. Makes for some tasty, juicy burgers!

I cut off the point and use that as it’s fattier than the flat. I do save the good white fat from trimming up the flat though to get my fat percentage up in the burger.

I cheated and bought these patties. I’d guess they were about 50/50 based on fat content.

I too have mixed the trimmed brisket fat into chuck before and my god those were some
Epic burgers.

 

[davidabcd]

brisket/chuck for our ground beef at 50/50 and 25% fat.

Thanks. I wrote that down and if they have both at Costco, I'm there. The restaurant supplier, Fairway Packing Company, that I use has jacked the price of their 80/20 way up there.
I'm guessing that to get fat percentage, you just weigh the meat and the fat separately and do the ratio.
Once I complained to the supplier that the meat wasn't 80/20 because it set the grill on fire, basically. He took some of the meat and melted the fat out of it. Interesting gadget. I was correct though: the fat was 23-24%.
I'm sure 25% is awesome but I'll have to stay a little closer to 20 so as to not set the entire grill on fire.
Thanks again.

 

[TwistedGray]

Shrimp stirfry

 

[S-Met]

Miso glaze pan seared chinook heart, liver and milt served over bamboo steamed sticky rice.
Another 1st for me. I like liver and heart, but never had fish liver or heart. First run for milt.

 

[schematix]

I'm sure 25% is awesome but I'll have to stay a little closer to 20 so as to not set the entire grill on fire.
Thanks again.

That’s why I griddle my burgers on the grill. Open flame always sets them in fire for me.

 

[S-Met]

That’s why I griddle my burgers on the grill. Open flame always sets them in fire for me.

Usually Cast iron, occasionally broiled. Have considered rotisserie if I can find the basket. But grill is still the fastest way for a crowd. I guess I can get a griddle for a large grill, but doesn't happen enough to feel the need.

 

[bleme]

Miso glaze pan seared chinook heart, liver and milt served over bamboo steamed sticky rice.
Another 1st for me. I like liver and heart, but never had fish liver or heart. First run for milt.

When I was working at a salmon cannery in the 90's, one of the guys offered me $5 to eat a huge chinook heart (raw). He got quite the bargain because I had to swallow that thing 3 times. It just kept coming back up! Your version looks much better.

 

[Staestc]

S-Met threw a craving on me a couple of days ago. Starting on French Dip. Browning beef at the moment. We probably won’t eat this till tomorrow, but I figure it will reheat fine.

 

[Staestc]

I’m making all this meat brown. Why?

In the words of Anne Burrell, BECAUSE BROWN TASTES GOOD!! Lol. Favorite quote from that chef.

 

[Staestc]

I’m basically using the liquid in the onions to deglaze the pan. If anything is left after that the liquids will incorporate it. The smells are just awesome!!

 

[Staestc]

Tip to instant pot users. Did not happen tonight but happened last time I cooked with it. If it seems like it is taking forever to build up pressure and you are getting the dreaded “Burn” display, it could be because you were stupid and did not put the silicone seal back on after you washed it. Just saying. Lol

 

[TheDudeLebowski]

That'll burn your onions.

 

[Staestc]

It did not burn the onions. Reducing the Aus Jus now. Meat by itself is awesome. This dip will put it over the top!

 

[Staestc]

That'll burn your onions.

Curious why you say that. I find that the onion sauté in a lot of dishes gives up so much liquid that it pretty much serves as a deglaze. In this case in the Instant Pot, it was only after I added the broth that I got the final bits off. Not sure how I would have burned the onions.

 

[S-Met]

Curious why you say that. I find that the onion sauté in a lot of dishes gives up so much liquid that it pretty much serves as a deglaze. In this case in the Instant Pot, it was only after I added the broth that I got the final bits off. Not sure how I would have burned the onions.

I think what @TheDudeLebowski meant was attemptatteto pressure cook without the seal will "really burn your onions."

 

[TheDudeLebowski]

^^^^^^^ :-D

 

[catdaddy66]

Going Korean today!

Making Kalbi (beef short ribs) and rice with ban chan (Korean side dishes) including homemade kimchi, daikon radish and finally mung bean sprouts.

All fresh veggies and the meat is marinating in a freshly made Asian marinade.

First time making the bean sprout and radish dishes. They really tasted awesome and have me waiting on the edge of my seat for suppertime.