What did I cook this weekend.....

[gratus fermentatio]

So much win in this thread!

 

[Hoppy2bmerry]

Hubby ate his hash, and liked it. Darn eggs went wonky when I plated this, but it all tasted good.

 

[TwistedGray]

Now chicken soup

 

[JonM]

From the same farm shop where I get that wonderful yet inexpensive heritage pork. They raise beef cattle too.

 

[Hanglow]

Dat marbleing.....sweet jesus

lunch, started with a slice of reheated pizza then had some marinated scallops (lemon, evoo,zatar, chilli, s+p) with some stornoway black pudding

 

[Hoppy2bmerry]

Top round for London Broil, because the strip steaks at Costco were kind of pricey this week.

 

[schematix]

From the same farm shop where I get that wonderful yet inexpensive heritage pork. They raise beef cattle too.
View attachment 576546

That beef looks better than the USDA prime stuff I keep in my inventory. Wow.

 

[RevKev]

Plate. O I regret eating it all

 

[Manufacturedevolution]

From the same farm shop where I get that wonderful yet inexpensive heritage pork. They raise beef cattle too.
View attachment 576546

Sooooooo jealous!!!!

 

[JonM]

From the same farm shop where I get that wonderful yet inexpensive heritage pork. They raise beef cattle too.
View attachment 576546

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.

 

[schematix]

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]

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.

 

[Brewbuzzard]

Breakfast...

Cheddar Omelette, hash browns, sausage gravy for the hash browns. Glass of o.j. too.

View attachment 576345

View attachment 576565
Top round for London Broil, because the strip steaks at Costco were kind of pricey this week.

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.

 

[Brewbuzzard]

Sous vide iron flat steaks.

 

[Brewbuzzard]

This was a salmon fillet I Sous vide the other day with saffron rice.

 

[Hoppy2bmerry]

@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]

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.

Where is that shop? I might have to make a stop next time I visit Madison!

 

[Temptd2]

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.

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.

 

[Temptd2]

This is a big rack of lamb we did on the Weber gas grill with some red wine oak barrel staves, cut down to small lengths, in the smoker box. Turned out so delicious!

 

[Remmy]

 

[Brewbuzzard]

View attachment 576682

View attachment 576683

I just told my wife to hurry with dinner, I bet that's slap your mamma good.

 

[Cheesy_Goodness]

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.

 

[applescrap]

@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.

 

[Cheesy_Goodness]

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

 

[TheDudeLebowski]

FYI: Home Depot is having a one day sale on the stainless steel Blackstone griddle for $274.

 

[schematix]

oooh and it's in my favorite color.

 

[JonM]

Where is that shop? I might have to make a stop next time I visit Madison!

Elkhorn, just north of the Hwy. 67 exit. You’ll see a big sign for Wilson’s Farm Meats.

 

[VApatriot]

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!

 

[Bklmt2000]

Some pics of various batches of wings I've made in recent months:

 

[treacheroustexan]

Some pics of various batches of wings I've made in recent months:

Those look great. Mind sharing your process for them?