What did I cook this weekend.....

Williams 728
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To keep the trend.... Sirloin, 8hrs sous vide @130.5f finished on a cast iron griddle on the grill... roasted taters the seriouseat way, brussel sprouts with caramelized onions in a cream and parmesan sauce, green pepper sauce with Brandy... frikkin awesome for a cheap cut...

20170401_185012.jpg
 
icebob said:
To keep the trend.... Sirloin, 8hrs @130.5f finished on a cast iron griddle on the grill... roasted taters the seriouseat way, brussel sprouts with caramelized onions in a cream and parmesan sauce, green pepper sauce with Brandy... frikkin awesome for a cheap cut...
Click to expand...

That looks very tasty! I'm wondering where you got that nifty, restaurant style board/plate thing? A few of those would definitely make for a nice & unique presentation.
Regards, GF.
 
OMG, everything waiting on me here tonight to see is just awesome! What a group!

I'm doing Goan Vindaloo in Pungent Brown Sauce with Bombay Potatoes. I'll try and get finished pictures in a bit. This Vindaloo recipe is my all time favorite to cook and eat!
 
sorry no pictures but venison loin roast, rare. haselback potatoes and gravey .added a cup of porter to pan to deglaze after browning venison. and made the gravey from there.

amazing...
 
Oldskewl said:
Love vindaloo!! Recipe?!?!
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I googled it, and found my word version of the recipe as a PDF on, you guessed it, Homebrewtalk!! lol Regardless, I can't find the post here, so here you go again.

If you have any issues with the PDF or just want the Word version, PM me an address and I will send it to you.

The tamarind is what makes this dish and I used a pretty large chunk of the pressed tamarind pulp in the 3 cups of water that is called for. And I boil the water before I pour it in the bowl and let it sit.

Oh, and it is not always necessary to let the meat marinade overnight. I only let it sit for about 3 hours the other day and it was still fantastic.

I suspect you could use lamb instead of the beef easily, but SWMBO is not a lamb fan (I am!).

View attachment Goan Vindaloo in Pungent Brown Sauce.pdf
 
B9C080DC-6B55-4923-A2B4-23312B74A086_zps0funbxik.jpg


If anyone is looking for a book about BBQ, this is the one! Just look at that beef rib on the cover, damn!

Full disclosure: my friends are the authors and I also have a featured recipe in the book. But, I do not share in any profits what so ever. I just truly think it's a bad ass BBQ book!

Cheers,
Mike
 
Staestc said:
I googled it, and found my word version of the recipe as a PDF on, you guessed it, Homebrewtalk!! lol Regardless, I can't find the post here, so here you go again.

If you have any issues with the PDF or just want the Word version, PM me an address and I will send it to you.

The tamarind is what makes this dish and I used a pretty large chunk of the pressed tamarind pulp in the 3 cups of water that is called for. And I boil the water before I pour it in the bowl and let it sit.

Oh, and it is not always necessary to let the meat marinade overnight. I only let it sit for about 3 hours the other day and it was still fantastic.

I suspect you could use lamb instead of the beef easily, but SWMBO is not a lamb fan (I am!).
Click to expand...
Thanks! Anxious to give it a try. We will see how easy it is to find taramind pulp in this neck of the woods.
 
Temptd2 said:
Well, it's not still mooing, but at least it's still bleeding a bit! :ban:

I'd eat it. I prefer it almost blue-rare but that one is not past edible.
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Yeah me too, it wasn't exactly a level cut where the center had about a good 1/3" on the skirts. But hey was decent for a little treat don't know if I'd pass on ribeye or strip for sirloin again
 
Also posted in the pizza thread, but I figured you food nerds would love this. Black garlic is unreal. Pizza with homemade marinara, grilled chicken, mozz, basil, sun-dried tomatoes and a black garlic butter that I whipped up. Also sprinkled some black garlic chunks on the crust. Love it! Sweet and pungent! So tasty

View attachment 1491364480090.jpg
 
Oldskewl said:
Thanks! Anxious to give it a try. We will see how easy it is to find taramind pulp in this neck of the woods.
Click to expand...

You may be able to find tamarind concentrate in jars with works too. I have a couple of Indian groceries not too far from here. And there's always Amazon :)

https://www.amazon.com/Ziyad-Seedless-Tamarind-Packaged-Dishes/dp/B002EDTWC8/ref=pd_sim_325_1?_encoding=UTF8&pd_rd_i=B002EDTWC8&pd_rd_r=T5DM6YCN4MSBRK5R7434&pd_rd_w=NDRaJ&pd_rd_wg=UDkZ1&psc=1&refRID=T5DM6YCN4MSBRK5R7434
 
Last edited by a moderator:
kev211 said:
Also posted in the pizza thread, but I figured you food nerds would love this. Black garlic is unreal. Pizza with homemade marinara, grilled chicken, mozz, basil, sun-dried tomatoes and a black garlic butter that I whipped up. Also sprinkled some black garlic chunks on the crust. Love it! Sweet and pungent! So tasty
Click to expand...

Is it fermented? :confused:


(sorry, I had to haha) Looks awesome!
 
Made a few pasties last night after having a really good one in Detroit (I know, but it was a really good upper crust pasty (see what I did there?)).

I made 2 German Pasties with sauerkraut and Polish sausage and spicy mustard, 2 Ham and cheese omellette pasties, and a honey BBQ pulled pork pasty. Just using up some leftovers.

Didn't get a picture of them after they baked, but they look the same but more browned.

IMG_20170406_193640463_HDR[1].jpg
 

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