What did I cook this weekend.....

[iijakii]

T-bones with just some sweet potato and rye bread. Boring sides but lets be honest, who needs sides with a steak that big...

 

[ChefRex]

T-bones with just some sweet potato and rye bread. Boring sides but lets be honest, who needs sides with a steak that big...

Overcooked.

 

[mcspanner]

Overcooked.

The 1st or 2nd pic?

 

[actech]

pork chop mmmm So glad spring is here. No more shivering at grill

 

[Staestc]

pork chop mmmm So glad spring is here. No more shivering at grill

Beautiful chop!! Looks absolutely perfect!

 

[kev211]

Gotta love daylight savings time. Grilled up some "Mexican" burgers. Topped with cilantro, grilled jalepeno, and guacamole

View attachment 1458010144374.jpg

 

[Double_D]

T-bones with just some sweet potato and rye bread. Boring sides but lets be honest, who needs sides with a steak that big...

These t bones look suspiciously like bone in rib eyes ; )

 

[schematix]

These t bones look suspiciously like bone in rib eyes ; )

I wish all of my t-bones were actually bone in rib eyes...

 

[slym2none]

Tomahawks.

 

[unionrdr]

Kids had mr make the usual pizzas again last night. Turkey pepperoni, sweet peppers & mushrooms with motz & provolone.

 

[beergolf]

Spent the day making 3 gallons of chicken stock. I always buy whole chickens and cut them up. The carcasses go in the freezer until I get enough to do a big batch of stock. I have not bought stock in probably 25 years.


Now I guess I have to think about making dinner.

 

[slym2none]

Psuedo-stir-fry tonight. No pics. Didn't happen, but was delicious.

 

[ChefRex]

Spent the day making 3 gallons of chicken stock. I always buy whole chickens and cut them up. The carcasses go in the freezer until I get enough to do a big batch of stock. I have not bought stock in probably 25 years.


Now I guess I have to think about making dinner.

Home made trumps anything you can buy, I make big batches and freeze in small portions for future use, I love soup

 

[beergolf]

Home made trumps anything you can buy, I make big batches and freeze in small portions for future use, I love soup

That is exactly what I do. I freeze it in one and two cup containers. Need stock, just pull it out and you are good. Chicken stock is a good kitchen staple.

 

[Staestc]

I need to start saving parts and making batches of stock. It's a no brainier that homemade stock blows away store bought!

 

[Staestc]

Got chicken in a marinade from a Tandori chicken recipe. Don't have a Tandor so I will be grilling it.
View attachment ImageUploadedByHome Brew1458091064.501999.jpg

 

[iijakii]

Sounds good, what's your recipe?

 

[Staestc]

Sounds good, what's your recipe?

Not the one I did last night! It was okay, but not what I was after. Prepped reserved marinade to use as a sauce per the recipe and it was watery and useless and looked nothing like it did on TV. Typical of foodnetwork, that the published recipe is not really what was done by the chef on the program. Chicken was good, but just not what it should have been. I'll post something when I get it fixed.

 

[Hoppy2bmerry]

5# cabbage 3 tb salt turn up the volume I know, not really cooking, but I am fermenting.

View attachment trim.CFBDC7D1-DCD3-4404-80B5-B2952A5161DE.MOV

 

[DrunkleJon]

No pic, but this afternoon I grilled up a pair of pork tenderloins for dinners at work for the rest of the week. Seasoned with a chili lime rub. Smelled wonderful.

 

[Remmy]

NY Strip, some blood, shrimp and steak fries.
View attachment ImageUploadedByHome Brew1458170001.474333.jpg

 

[Staestc]

NY Strip, some blood, shrimp and steak fries.
View attachment 344880

Looks great to me! Hard to beat the flavor in that side of a T-bone! (Unless you get the other side! [emoji13])

 

[hunter_le five]

NY Strip, some blood, shrimp and steak fries.
View attachment 344880

Whose blood?

 

[mattmmille]

5# cabbage 3 tb salt turn up the volume I know, not really cooking, but I am fermenting.

Exiting video! *bloop*
I started a batch of kraut about a week ago...3 heads of cabbage, about
3-1/2 to 4lbs. I don't have the nice crock, though. I'm using the ole 2 gallon fermentation bucket, a plate, a canning jar, lid, and airlock. Works, though.

 

[Hoppy2bmerry]

Exiting video! *bloop*
I started a batch of kraut about a week ago...3 heads of cabbage, about
3-1/2 to 4lbs. I don't have the nice crock, though. I'm using the ole 2 gallon fermentation bucket, a plate, a canning jar, lid, and airlock. Works, though.

My first fermentation container for Kraut was a gallon glass pickle jar that I drilled a hole for a bung. With this crock I shouldn't have to wash a weight off now and then as with an open crock. I looked for a used crock like this one, but finally caved in and got this one 25% off with free shipping from Williams Sonoma. It looks nice while I'm not using it, lol.

 

[Double_D]

Looks great to me! Hard to beat the flavor in that side of a T-bone! (Unless you get the other side! [emoji13])

The other side tastes like nothing...never understood the fascination with filet

 

[BrewingTravisty]

The other side tastes like nothing...never understood the fascination with filet

I've never been a big fan of filet. It's a way over priced cut of meat. Tenderness is all it has going for it. Other than that it's flavorless and easy to dry out.

 

[iijakii]

filet good, ny strip gooder.

 

[Remmy]

I've never been a big fan of filet. It's a way over priced cut of meat. Tenderness is all it has going for it. Other than that it's flavorless and easy to dry out.

X3

Love NY Strip, Ribeye, Filet in that order.

 

[slym2none]

I guess if you don't have a knife and still want steak, filet is the way to go. Otherwise, yeah, get a real steak.