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I did a 24 ounce rib eye pan seared and finished in the oven to a nice rare/med rare topped with some homemade pesto. A baked potato and a fresh green salad paired w/ a nice Napa Cab.
No pics since I can't figure out how to post them properly.:biggrin:
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Ribs tonight, oven @ 225* for 4-5 hours, then to the Webber for ~2 hours at 300* and some apple wood. Finish the last 10 min w/ a sweet sauce that mellow's the spicy rub...pretty good.
^^^ Oh dang, that's purty
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Lamb smoked on the big fake egg, pulled & wrapped with lemon/mint/yoghurt & parsley & tomato.
That looks fucking great, dudeQuote:
Originally Posted by jamesp
Shoulder?
Had some friends over for tacos yesterday, and made a few different fillings. Forgot to get pictures of most of them, but did grab these shots of the cochinita pibil at various stages:
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short cut leg. Surprised how moist it came out, tasty goodness!Quote:
Originally Posted by steepconcrete
Bacon for BLTs
Look at Cruiser dribblin sauce all over the plate like a James Beard recipient!
King Soopers. Bone In Strips. 6.99/lb. Do it now.
https://www.icmag.com/ic/picture.php...tureid=1615360 fucker was 1.5 lbs and cost 10 bucks.
Bone in cut is like having a handle on yer steak
Today I'm making homemade lard. I save all fat trimmings from fresh and cured pork products and freeze them. When I have enough I chop it finely in the food processor and put on the stove with some water at a low temp and let it render until the water is gone. Once the water is evaporated I take it off the heat and let cool after straining through a fine mesh sieve. Once cool it goes in the fridge to harden. After it sets you need to take it out and scrape the gelatin that is on the bottom off. This can be mixed with maple syrup of brown sugar and used as a glaze or jelly on toast or biscuits. The resulting lard is an excellent cooking fat.
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Im about three hours in on all this The ribs will go 5 maybe 6 hours the tritip about that maybe 7 an the chickin Im just exprementin with
Haven't decided to add sauce or not
Nice work. Solid.
Whole lot of real estate on there.
Clams, Salmon, Corn on the Egg.
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Bacon of course.
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FKNA. Nice job y'all.
I've added bacon to lots of things, but I would've never thought to add it to corn on the cob. Now I will. Thanks BD.Quote:
Originally Posted by Beer Drinker
I like the bacon wrapped corn! Might pull that stop out on dads day.
My dinner Thursday night. Family was outta town and I just had to throw a 2.5lb cowboy cut on the big green egg. By the time I pulled it, I wasn't thinking about pics but it was delicious.
Finished at 121* in the rest. Rubbed with coarse ground fresh black pepper and kosher salt. Good olive oil and an earthy sea salt after slicing. Damn fine meal.
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What kind of salmon is that beer guy....and what ya pay per pound?
Local market sells prime London broil (big thick top round), on sale for 5.99/lb. usually about 2lb hunks, 2+" thick. Garlic powder, herb salt olive oil and pepper, cook to just short of medium rare and let rest for 10. Slice thin on bias against the grain. FKNA
It's Whitekingsalmon. He gets it for free since it's worthless.Quote:
Originally Posted by whitekingsalmon
The chicken looks like it belongs in a centerfold.Quote:
Originally Posted by TEXASS
My wife bought it. It's not farm raised, so it was expensive I imagine.
Clams are cheap though.
holy shit...Quote:
Originally Posted by schwerty
Yup. I should pay more attn to my waistline.Quote:
Originally Posted by Beer Drinker