Rotfl! Awesome looking food folks!!
What did I cook this weekend.....
- Thread starter Melana
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Made a kabob or two.
That looks good. I like to make them as well, but turning them over is a PITA.
One of my all time favourite things to grill - pork tenderloin! Dripping juicy good meat!!!
I grilled some steaks that I used the quick age steak method. Had some control steaks and the one marinated in fish sauce definitely tasted different. Crazy how it turned out. I will be doing it with more steaks soon.
vanishingpint
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My son lives about 85 miles away,but comes home every 2 weeks to drink my beer ,eat my food and hang out.We're pretty much best friends.Since Easter is in a couple weeks I was kind of at a loss what to cook this weekend .Decided to do Springsgiving:turkey,dressing ,mashed potatoes and homemade gravy,g.b. casserole and cranberry sauce .Leftovers today for lunch .Man I love that meal!
Just made a big pot of Ortega chile and bacon cheeseburger soup. Will try to remember to take a pic when I put it in the bowls with chopped tomatoes and shredded lettuce.
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This app is driving me insane. First post tonight and I get the 30 second warning an am told to wait 10 seconds over and over.
Original post was to Temptd and was please do but apparently I'm not allowed to quote.
Cooking a chuck roast tonight.
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Where can I learn more about the "quick age" method of which you speak?! Very curious.
PJoyce, I can't quote your post, but where can I learn more about the "quick age" method of which you spoke?
With a seriously browned Chuck roast, because "BROWN Tastes GOOD!", I will braise with San Marzano tomatoes, carrots, onion, and damnit celery, which I clearly forgot and have to go cut up!! Lol
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Going to throw a few taters in there too.
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Going to throw a few taters in there too.
ChefRex - it's 75 degrees here! Lol
I cook inside. But depends. My vent hood does not actually vent to the outside. It blows through some stupid charcoal filter that does nothing. So to save the house and our clothes from always smelling like a restaurant I tend to cook a lot on the back porch on my wonderful beer burner. Eventually I will have a kitchen out here, but for now I make due.
That, and I can smoke a cigar out here while I cook!!! Lol
I cook inside. But depends. My vent hood does not actually vent to the outside. It blows through some stupid charcoal filter that does nothing. So to save the house and our clothes from always smelling like a restaurant I tend to cook a lot on the back porch on my wonderful beer burner. Eventually I will have a kitchen out here, but for now I make due.
That, and I can smoke a cigar out here while I cook!!! Lol
Oh crap. The app is posting everything it gripes about just a long time after griping. My apologies for duplicate info posts, if not flat out double posts.
Sorry, didn't get the picture, it wasn't that good. I mean, the taste was good, but the stringy shredded lettuce just made it hard to eat.
KOTC suggested making it a casserole next time, maybe with chopped cabbage instead of shredded iceberg lettuce. I think he has a great idea!
KOTC suggested making it a casserole next time, maybe with chopped cabbage instead of shredded iceberg lettuce. I think he has a great idea!
It's super easy. Google it and there are a couple of videos.
Marinade a 12oz steak in 1.5 tbs of fish sauce (I used 1 tbs for an 8oz steak) for 3 days. Try to get a fish sauce without MSG. Use a vac seal bag or dunk a regular ziplock in water to remove as much air as possible and place in the fridge. After 3 days, remove from the bag, wrap in cheesecloth and place the steak on a wire cooling rack (something with about 1" of clearance for good circulation) and back into the fridge for 3 more days. Then grill. It had no fish smell or taste and tasted slightly of blue cheese. It was really good. In the pic, the top right was with fish sauce, top left was the same process without fish sauce and the bottom 2 were fresh control. My wife and I both preferred the fish sauced steak but the fresh steaks over the aged steak without fish sauce.
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You can just take the meat out of the package, pour off the blood and keep it on a plate in the fridge. Turn it over now and then and keep pouring off the blood. 2 or 3 days is a lot. I normally do this with bird breasts, sprinkle sugar on top of them and half a day is enough.
Is that your wort cooking burner?
Thanks for that. I need to give that a try soon!
Yes. It's a bayou classic KAB4 with a homemade windscreen added. I love it for beer because it gets really hot, but I love it for cooking too, because I can control it well enough to maintain a low simmer as well!
No problem. It is really easy. I used a cheap steak to test it out but I will definitely be using higher quality when I do it again.
brewbama
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I fried bacon. I seared turkey breast in the bacon fond. I applied stone ground mustard to a roll and added provolone and deli ham. I pressed it Panini style -- all on the grill. and of course I served it with home lacto fermented picked cucumbers and homebrew MaiBock.
oops a little fuzzy
oops a little fuzzy
CreamyGoodness
Well-Known Member
I fried bacon. I seared turkey breast in the bacon fond. I applied stone ground mustard to a roll and added provolone and deli ham. I pressed it Panini style -- all on the grill. and of course I served it with home lacto fermented picked cucumbers and homebrew MaiBock.
oops a little fuzzy
If you had put the pickles IN the sandwich you would have had a rather tasty take on the cuban sandwich. As it is, it still looks pretty damn good.
Leftover pizza last night. Wasn't feeling great and didn't want to mess around in the kitchen. I got some chicken legs and thighs soaking in a brine though. I'm going to see about some fried chicken and mashed potatoes for dinner tonight!
I made turkey a la king last night with some smoked turkey leftover from XMas. I had a bag of edamame beans that I put in there with the turkey, orange bell pepper, heavy cream, etc. Served over rotini. Came out great, super simple.
I just stuck a previously seasoned/vacuum-sealed/frozen tri-tip into the sous vide set for 125*. When we're ready to eat tonight, will slap that sucka onto a nice hot grill for a couple minutes each side to sear it off. Penne pesto with pumpkin seeds to go with, maybe a veggie if I get around to it.
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I've a ~2lb tri-tip sitting in the freezer that I've been wondering what to do with (getting sick of just plain ol' smoked tri-tip.
)I think I'll sous vide that sucker soon....
Elk fajitas tonight - gonna marinate the tip steak in oranje juice, garlic, cumin, salt, pepper, and chili powder (whatever the cheap Mexican stuff is that comes in a plastic bag for a buck - very fruity chile flavor and not much spice). Tossed with quad colored bell peppers and sweet yellow onions. Maybe a dash or so of my homemade habanero hot sauces.
