gratus fermentatio
Well-Known Member
So much win in this thread!
What did I cook this weekend.....
- Thread starter Melana
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Hubby ate his hash, and liked it. Darn eggs went wonky when I plated this, but it all tasted good.
TwistedGray
El Jefe Brewing Company
Now chicken soup
Top round for London Broil, because the strip steaks at Costco were kind of pricey this week.
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
That beef looks better than the USDA prime stuff I keep in my inventory. Wow.
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RevKev
Well-Known Member
Plate. O I regret eating it all
Manufacturedevolution
Cooper
Sooooooo jealous!!!!
Checking back in.
This stuff was the most melt-in-your-mouth tender steak I’ve ever cooked, and I’ve cooked plenty. I cooked it afterburner style to blue/rare (120°ish) and the threw into an indirect zone on the grill for 2 mins or so. It was amazing.
I’ve gotten aged prime stuff from top local butchers and paid )$28/lb for it. This stuff was $9.99/lb., way better than the local stuff, and all I have to do is drive 25 mins there and 25 mins back. Pretty darn cool.
I came back here to look at that picture again. Short of some ridiculous Kobe or Waygu that's gonna be one of the best looking steaks i've ever seen.
So glad to hear it turned out as good as it looked. Sometimes expectations can get in the way.
flars
Well-Known Member
Last night smoked ribs, green beans, and muffin pan hash browns. Been working on the recipe for making the hash browns in the oven to free up the stove top for cooking other items. Have four jumbo muffin pans to make 24 servings at a time for parties. Onion and cheese is hidden inside the hash browns.
That is one good looking steak. I cooked an iron flat steak using the Sous vide 125F for 4 hours then a quick sear on each side. Very tender.
Sous vide iron flat steaks.
This was a salmon fillet I Sous vide the other day with saffron rice.
@Brewbuzzard Flatiron steaks definitely need to be cooked properly to be their best. I don't have much experience with sous vide, but have the capability. It surely is one way to tenderize tougher cuts of meat. Nice crisp on that salmon skin.
orionol73
Well-Known Member
Where is that shop? I might have to make a stop next time I visit Madison!
That is beautiful stuff.
We've been getting grassfed/spent grains (7% of diet) beef from a local ranch, they dry-age at least 2 weeks. Even the sirloin cuts like butter. SO tasty too.
I just told my wife to hurry with dinner, I bet that's slap your mamma good.
Cheesy_Goodness
Well-Known Member
Been playing around with turkey burgers lately. I gotta say these turn out really great, so much so that I don’t really even mind that they’re not beef.
Anyone ever put charred cherry tomatoes in their burger? Threw some on the griddle just because we had some on the vine. They kinda burst open when you bite into them.Beats the hell outta ketchup
Served with griddles asparagus with lemon and freshly grated Parmesan.
Anyone ever put charred cherry tomatoes in their burger? Threw some on the griddle just because we had some on the vine. They kinda burst open when you bite into them.Beats the hell outta ketchup
Served with griddles asparagus with lemon and freshly grated Parmesan.
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applescrap
Be the ball!
@Temptd2 beautiful lamb.
@Remmy looks good as always, i want the hold my beer pic.
@cheesy the burger looks great and so does the griddle asparagus. My wife likes turkey burgers so i have eaten plenty of them over the years. Not sure they ever bother me. Funny you mention charred cherries. My wife had a burger at a cool beer tap room by us with good food. Her Burger had grilled tomatoes and onions or something on it. It was amazing. I think it was grilled cherry tomatoes. It could have been sun-dried tomatoes and roasted red pepper too. It was so good. I'll have to give it a try sometime. Did you sear them up on the griddle and then throw them on.
@Remmy looks good as always, i want the hold my beer pic.
@cheesy the burger looks great and so does the griddle asparagus. My wife likes turkey burgers so i have eaten plenty of them over the years. Not sure they ever bother me. Funny you mention charred cherries. My wife had a burger at a cool beer tap room by us with good food. Her Burger had grilled tomatoes and onions or something on it. It was amazing. I think it was grilled cherry tomatoes. It could have been sun-dried tomatoes and roasted red pepper too. It was so good. I'll have to give it a try sometime. Did you sear them up on the griddle and then throw them on.
Cheesy_Goodness
Well-Known Member
Yup, just threw them on the griddle while the patties were finishing up. I shouldn't really say they were charred but they did pick up some color and deflated a bit. Nestled between some pickles on the bottom bun kept them in check. Not something I'll require on future burgers but if we have some that need used I'll definitely give them another go
FYI: Home Depot is having a one day sale on the stainless steel Blackstone griddle for $274.
Elkhorn, just north of the Hwy. 67 exit. You’ll see a big sign for Wilson’s Farm Meats.
VApatriot
Well-Known Member
OK, truth is I haven't done this yet. I'm planning on making these next week during my forced 4 days of vacation. I think this guy may be my new hero.
CONTENT ADVISORY: Do not watch this on an empty stomach. You've been warned!
CONTENT ADVISORY: Do not watch this on an empty stomach. You've been warned!
treacheroustexan
Well-Known Member
Those look great. Mind sharing your process for them?Some pics of various batches of wings I've made in recent months:
