What did I cook this weekend.....

[Hoppy2bmerry]

Sunday brunch.

 

[user 211287]

Tell me how you made those pork steaks please! I have four in the freezer and would love to try something different with them!

6 pork steaks charred on the grill

1 cup Rothchild Farms Raspberry Chipolte sauce.

16oz bottle of whatever BBQ sauce you like.

1 tbs Korean pepper flakes (optional)

1 tsp homemade orange hab powder (optional)

2 small white onions chopped.

Mix up the sauces, onion and spices

Place all the pork steaks in a large pot, Cover them with the sauce and just enough water to cover. About a cup for mine. Simmer until tender. I like to simmer or bake them in the sauce just until the meat pulls clean from the bone with a little effort. Not pulled pork tender.



Roasted pineapple hab slaw, Recipe is on Rothchild Farms website. Balsamic works well too if you like it a bit sweeter. I put everything in except the mayo. Then add mayo until i get the consistency i prefer too. Im rather partial to a good cider vinegar for slaw so i adjust the bite a little to my tastes or just use it instead of the lemon juice.



Ingredients

1 bag Coleslaw mix, store bought
1 cup Mayonnaise
1 Tbsp. Dijon mustard
3 Tbsp. Robert Rothschild Farm Roasted Pineapple & Habanero Dip or Sauce
2 Tbsp. Lemon juice
1 Tbsp. Red wine vinegar
Extra-virgin olive oil, drizzled

Instructions

In a large bowl, mix together the dressing ingredients. Add the shredded slaw mix and toss until combined.

You should be able to get the Rothchild Farms sauces at Costco. Mine carries the Raspberry Chipolte and the Roasted Pineapple Habanero. Neither one is very spicy. Both are excellent on pork or chicken just by themselves too.

 

[brewbama]

Just put a brisket over mesquite
View attachment ImageUploadedByHome Brew1496000176.897746.jpg

 

[Remmy]

Smoked 30 wings, 2 pork butts and roughly 2 lbs of beef short ribs. And ate a lot of each.

Made some tostones as appetizers.

View attachment ImageUploadedByHome Brew1496011457.115317.jpg
View attachment ImageUploadedByHome Brew1496011475.133587.jpg
View attachment ImageUploadedByHome Brew1496011491.934793.jpg
View attachment ImageUploadedByHome Brew1496011502.602290.jpg

 

[paulthenurse]

Smoked a brisket and a pork butt last week. Here is the butt right before I wrapped it up to go rest in a cooler for a few hours.

Unfortunately, no shots of the brisket of the pulled pork. But trust me, it was good.

View attachment ImageUploadedByHome Brew1496084801.841187.jpg

 

[bob1852]

Here's my brisket from this weekend.

 

[paulthenurse]

Here's my brisket from this weekend.

Ummmmmmm. Brisket.

 

[RevKev]

Here's my brisket from this weekend.

Glory shot right there

Just did a quick burger on cast iron, l smelled BBQ outside and got jealous

View attachment 1496105611399.jpg

 

[paulthenurse]

Guy in my town just opened up a BBQ joint. I haven't tried it yet but the man is a marketing genius. He has two small smokers out by the road and they're belching smoke from open to close. I drive by and start salivating. Maybe tomorrow.

 

[bob1852]

Guy in my town just opened up a BBQ joint. I haven't tried it yet but the man is a marketing genius. He has two small smokers out by the road and they're belching smoke from open to close. I drive by and start salivating. Maybe tomorrow.

Burger King.

 

[paulthenurse]

via Imgflip Meme Generator

 

[kev211]

Today is my mom and late Dad's anniversary so my wife and I had my mom over for dinner. Decided to make my mom's favorite dish. Turkey lettuce wraps with white rice. Turned out pretty great

View attachment 1496288012360.jpg

 

[Remmy]

View attachment ImageUploadedByHome Brew1496347650.707362.jpg

 

[Hoppy2bmerry]

Working on dinner this is a splurge. Beer battered Onion rings.

 

[Hoppy2bmerry]

And it's plated, salmon, asparagus, and onion rings.

 

[paulthenurse]

Nice

 

[Remmy]

One more Sea Hag before I roast some poblanos.
View attachment ImageUploadedByHome Brew1496530349.354606.jpg

 

[Temptd2]

Been under the weather so not much cooking has happened in the last 3 weeks but tonight I have a big coconut-oil rubbed sweet potato and a panful of seasoned chicken thighs in the oven. Things are actually starting to sound good to me again!

 

[Hoppy2bmerry]

Grilled NY strip, broccoli, and mash.

 

[Remmy]

Angus burgers, roasted poblano, homemade onion rings dipped into my blonde ale, onion, heirloom tomato and bacon I just cooked. And lots of beers.

View attachment ImageUploadedByHome Brew1496534206.328426.jpg

View attachment ImageUploadedByHome Brew1496534482.151277.jpg

First bite:
View attachment ImageUploadedByHome Brew1496534676.031972.jpg

 

[schematix]

Turf and turf tonight... rib eye and filet.

I'm officially giving up on sous vide for steaks. All grilled or all cast iron seared gives better results for the same or less effort. I'll continue trying it for some tougher beef cuts but i'm all-out using it on the good stuff.

 

[Temptd2]

Turf and turf tonight... rib eye and filet.

I'm officially giving up on sous vide for steaks. All grilled or all cast iron seared gives better results for the same or less effort. I'll continue trying it for some tougher beef cuts but i'm all-out using it on the good stuff.

I'm with ya there, EXCEPT we have a couple more tough rib steaks in the freezer - know which ones they are because we vacuum-sealed and labeled/dated them. THOSE I will sous vide then just flop into a screaming hot cast iron skillet to sear off.

But as a general rule, rib steaks to me are just perfect over a nice bed of glowing oakwood coals, about 6 minutes per side for one that is about 1.25" or 1.5" thick. Why bother with the sous vide stuff for something that cooks that quickly, and you get a much nicer sear on it when it sits over the coals that long.

Sous vide is GREAT for a lot of things. Tender steaks, I no longer put in it though.

 

[schematix]

Sous vide is GREAT for a lot of things. Tender steaks, I no longer put in it though.

The thing with a rib eye is that on a grill the fat will render into a nice juicy sauce that squirts into your mouth with each bite. In sous vide it never renders. So even a 'perfectly' cooked sous vide steak isn't as good as an overcooked grilled steak.

Chicken has been phenomenal with sous vide, all cuts. Pork tenderloin has been a big winner too, probably due to the oddball shape and extreme leanness. It was that leanness that made me think beef filet would be good too... maybe a Chateaubriand would benefit?

 

[RevKev]

Ever sous vide a steak and then reverse sear it ?

 

[Temptd2]

Ever sous vide a steak and then reverse sear it ?

Yes, but it never gets as crusty-delicious as when it is just cooked over the coals to begin with. And the hour/couple hours of time and setup it takes to sous vide it just doesn't add up when I can have it on and off the grill in under 12 minutes anyway, minus the time it takes to make the fire - we use a very small Weber grill for this, KOTC cuts up some of our very plentiful oak firewood and makes a quick hot fire and it's ready in under an hour total; and being in State of Constant Drought, we haven't wasted the sous vide water either!

 

[RevKev]

https://www.eater.com/video/2017/2/...he-ultimate-prime-rib-in-90-day-aged-beef-fat

 

[RevKev]

And honestly nothing much beats a steak off the grill. I think the atmosphere also adds to the experience

 

[LakesideBrewing]

Speaking of steaks, I cooked up these prime rib eyes yesterday. Cast iron seared, finished over charcoal, bone marrow butter basted.

 

[Hoppy2bmerry]

Brunch with freshly baked homemade small bagels, steak, (leftover from last night) bacon and eggs.

 

[kev211]

Forgot to post last night. Smoked some burgers that I ground up. 50-50 ground chuck and chorizo. Fried egg. Guac. Brioche. Boom

View attachment 1496594776429.jpg