I cannot believe this thread doesn't exist already.
I just prepared a tri tip in an overnight ginger ale brine. I expect the results to be noteworthy tomorrow.
You've seen the BBQ thread right?
Sure. I'll play. Last Saturday: Smoked 9lbs. of pork blade in roast. Still eating it.
Thinking about doing a few pounds of smoked salmon fillets this weekend or next.
I'm going to water bath it this time in mason jars. Last time the shit got moldy.
Live. Learn.
(http://3.bp.blogspot.com/_xcvWs_QWJ2c/S6WQ1Q7qbCI/AAAAAAAAA0o/rwD442VxVeA/s400/steak+with+red+wine+reduction.jpg)
Quote from: neighbor664 on April 13, 2012, 01:13:18 AM
You've seen the BBQ thread right?
That's only one style of cooking, there are plenty others, my recent favorite being crock pot chicken thighs. 5lb package on Sunday feeds me through the week, makes killer burrito filling.
been marinating cow heart meat in a mostly jerk-themed marinade, slow cooking over a low, smoky fire a couple times recently. holy fuck is it good. makes a damn-fine modified burrito filling, too (only the wife's a little glutarded, so we tend toward the corn soft-taco).
For real? I keep seeing beef hearts and the price/lb is great, I'll have to give one a go. Those things are enormous.
Quote from: mutantcolors on April 13, 2012, 01:58:16 AM
Quote from: neighbor664 on April 13, 2012, 01:13:18 AM
You've seen the BBQ thread right?
That's only one style of cooking, there are plenty others, my recent favorite being crock pot chicken thighs. 5lb package on Sunday feeds me through the week, makes killer burrito filling.
What do you throw in the croc pot for this? Sounds amazing.
Quote from: NewGuy on April 13, 2012, 12:42:51 PM
Quote from: mutantcolors on April 13, 2012, 01:58:16 AM
Quote from: neighbor664 on April 13, 2012, 01:13:18 AM
You've seen the BBQ thread right?
That's only one style of cooking, there are plenty others, my recent favorite being crock pot chicken thighs. 5lb package on Sunday feeds me through the week, makes killer burrito filling.
What do you throw in the croc pot for this? Sounds amazing.
Word. Recipes pleez.
Really? Chicken thighs in a crock pot sounds amazing? :-\
I guess I'd have to hear more. I don't do crockpots though.
Quote from: RAGER on April 13, 2012, 01:02:12 PM
Really? Chicken thighs in a crock pot sounds amazing? :-\
I guess I'd have to hear more. I don't do crockpots though.
Amazing may be an overstatement. This is mainly what interested me:
Quote from: mutantcolors on April 13, 2012, 01:58:16 AM
5lb package on Sunday feeds me through the week, makes killer burrito filling.
Being lazy, broke, and enjoying good food can be a difficult combination. Any help is much appreciated.
Yes, that is appealing to me too. I've posted this recipe before but here goes again.
This is a big roasting pan full of chicken thighs, potatoes, tomatoes, and rosemary. several meals here for one
Take a big pack of boneless thighs, salt and pepper them. Then brown them a bit in some olive oil or canola oil. While this is going on boil some yukon golds in salted water. drain the potatoes and let cool a bit.
ok I'm gonna go off on rosemary for a second. Don't buy it in the store. This stuff grows in peoples yards unattended. Go for a walk in your neighborhood and you'll surely see a big bush somewhere. Ask or don't ask. Just pick a couple branches off and take it home. A small packet in the store will cost you $3. Bullshit.
Anyways while the potatoes are cooling, chop up prolly aboot a cup of just the needles of rosemary and pour several glugs of evoo over the rosemary with some salt and pepper too. let that sit while you tend to the chicken. After chicken is browned put it in the big roasting pan along with the potatoes. slightly break up the taters by pushing your thumb down onto them just until they start to smush a bit. Add a can of diced unsalted tomatoes and the olive oil rosemary ,stuff stir to incorporate everything. baked in pre-heated oven (350 F) for about 40 minutes. Eat off of for a few days.
^Applauded. "RAGER's rosemary chicken" will be coming oot of my oven ASAP.
Well, honestly, I put absolutely nothing in! Straight chicken, that is all. I have attempted seasonings but with that much chicken, the huge quantity of fats and juices that render out really masks/dilutes what I have attempted, so I season to taste afterward. Just remove the bones and cartilage, go to shred town with all that delectable concentrated chicken juice and you are left with a delicious, yet mostly blank slate to flavor however you want for each meal. I think it's great without any seasoning from there even.
You could go verde with some tomatillos and jals etc for example, but then you're stuck eating the same thing for most of a week.
I've done a couple cups of black beans and quinoa mixed in after, with a lot off success as well.
Again I can't stress enough about browning the meat first. it takes it to the next level.
(http://1.bp.blogspot.com/_1SLteeTJsiQ/S-oRDcU3eNI/AAAAAAAAAqs/lOUq2aztq_E/s1600/IMG_1692.JPG)
Quote from: mortlock on April 14, 2012, 01:26:44 AM
(http://1.bp.blogspot.com/_1SLteeTJsiQ/S-oRDcU3eNI/AAAAAAAAAqs/lOUq2aztq_E/s1600/IMG_1692.JPG)
That looks awesome...
Umm yeah... I had some stew-sized beef chunks in the refrigerator. A 1.5 pound package that i didn't get around to cooking. Technically, it was good until "tomorrow" but when I inspected it, some of it had developed a blue tinge on top (where it was exposed to air I guess). Not grey or brown, starting to look blue. have I mentioned blue yet? Not moldy, not a rainbow on it, but a blue tinge.
I trimmed a few of the pieces where it looked the worst, but certainly not every piece (would have taken too long, and the pieces were all small and irregular. So, it's a hassle to trim). I cut all the pieces into quarters, though (large dice, basically). That was easy.
I just cooked the hell out of it on the range top, with a half a diced onion, and later added some leftover habanero salsa and water which I reduced back to normal. About 40 minutes of cooking time. Stew meat, so it could withstand a long cooking time, no problem.
Ate some (tacos) and saved some for later, it was delicious. But am I going to be shitting blood later? Srsly, health risks? I usually don't do that, I usually toss anything questionable. And I had other things I could cook, so saving it was unnecessary. Hopefully I won't be shitting water while I'm on public transportation tomorrow.
ummmm, Mom for 20 years..."Good until tomorrow" on the package; you should be just fine LOL.
I have a good 2lb left of my tri tip that looks suspiciously similar to the last pic.
The ginger ale brine tenderized that mother up good. Fresh pineapple juice and soy sauce baste half way, most ran off on to the pan to mingle with the drippings which i then collected. Liquid beef sweet and sour sauce of the gods.
Lumpy, 40 minutes ain't long. Try like an hour and a half or 2 in a dutch oven on low or in the oven @325. Would've turned out muy tender.
BROWN IT FIRST
I did brown it, I browned the hell out of it. I love browning, we go way back.
It's very tasty, I just wonder if my colon is going to fall out. I've never seen meat turn blue before. :(
Lumpster, I'd bet your fine. Did it smell bad? If not, I think you're in the clear.
If you weren't barfing by 2am you're fine. For my ribs, I like to let them sit in the fridge for a couple weeks, then wash the slime off and slow cook em. Let the meat break down a bit. Can't do this in the restaurant though.
It smelled okay, not totally fresh, more like "eat this soon". I've smelled worse. No problems so far. I usually throw stuff out if there is any question; this was a little out of character for me.
Quote from: mutantcolors on April 13, 2012, 01:58:16 AM
Quote from: neighbor664 on April 13, 2012, 01:13:18 AM
You've seen the BBQ thread right?
That's only one style of cooking, there are plenty others, my recent favorite being crock pot chicken thighs. 5lb package on Sunday feeds me through the week, makes killer burrito filling.
Of course it's not the only way, just the best way.
(https://www.nystyledeli.com/deli/images/items/bill%20grays%20cheeseburger.jpg)
Our meat CSA gives us a little bit of everything but the two whole chickens each month are a challenge to use up (brining and rotisserie is the winner)
As to meat - it's vastly superior to anything you can buy at whole paycheck or the regular grocery store. There's two butcher shops nearby that are not as good as our CSA's product.
Bacon, pork sausage, stew meat, ribs, roasts, hamburger - they are suspiciously devoid of steaks, tender loins, and other stuff that is high end.
The shares are getting a little smaller recently - thinking of saying something - but then They will include the worlds greatest pork chops and I repent.
Quote from: khoomeizhi on April 13, 2012, 07:39:45 AM
been marinating cow heart meat in a mostly jerk-themed marinade, slow cooking over a low, smoky fire a couple times recently. holy fuck is it good. makes a damn-fine modified burrito filling, too (only the wife's a little glutarded, so we tend toward the corn soft-taco).
EWWW
Quote from: RAGER on April 13, 2012, 02:42:45 PM
Yes, that is appealing to me too. I've posted this recipe before but here goes again.
This is a big roasting pan full of chicken thighs, potatoes, tomatoes, and rosemary. several meals here for one
Take a big pack of boneless thighs, salt and pepper them. Then brown them a bit in some olive oil or canola oil. While this is going on boil some yukon golds in salted water. drain the potatoes and let cool a bit.
ok I'm gonna go off on rosemary for a second. Don't buy it in the store. This stuff grows in peoples yards unattended. Go for a walk in your neighborhood and you'll surely see a big bush somewhere. Ask or don't ask. Just pick a couple branches off and take it home. A small packet in the store will cost you $3. Bullshit.
Anyways while the potatoes are cooling, chop up prolly aboot a cup of just the needles of rosemary and pour several glugs of evoo over the rosemary with some salt and pepper too. let that sit while you tend to the chicken. After chicken is browned put it in the big roasting pan along with the potatoes. slightly break up the taters by pushing your thumb down onto them just until they start to smush a bit. Add a can of diced unsalted tomatoes and the olive oil rosemary ,stuff stir to incorporate everything. baked in pre-heated oven (350 F) for about 40 minutes. Eat off of for a few days.
That sounds amazing! I'm gonna make it this weekend.
I actually just picked up a heart, err half of one I think, was gonna ask if you trimmed it up prior to cooking. Every other recipe I see has it sliced down chamber by chamber and cleaned of all fat but I had the impression you had just slapped the whole thing on a grill.
I sliced up the heart and have it in 2 different marinades overnight. Dinner tomorrow will hopefully be awesome.
Let me know how it turns out Mertz. One of my favorites lately.
How long do you boil the potatoes before putting them I'm the oven?
boil till done enough so you can just kinda smoosh them with your thumb. you don't want to mash them but they do need to be done. Rosemary I like best but you could use thyme or oregano but fresh herbs is a must and lots of them.
Quote from: mutantcolors on April 19, 2012, 02:13:07 AM
I sliced up the heart and have it in 2 different marinades overnight. Dinner tomorrow will hopefully be awesome.
yeah, sliced up, but not really removing much aside from the fat on the outside.
metal skewers are an invaluable part of my implement collection.
I'm eating it right now, this shit is amazing. This marinade was minced garlic, dijon mustard, horseradish, water and vinegar.
Bangin'. Glad I took the chance, I have a new secret weapon when I go meat shopping.
http://en.rocketnews24.com/2012/04/19/we-order-whopper-with-1050-bacon-strips-struggle-to-level-comically-huge-burger/
(http://en.rocketnews24.com/2012/04/19/we-order-whopper-with-1050-bacon-strips-struggle-to-level-comically-huge-burger/)
That's remotely funny, but mostly pisses me off because it's such a fucking waste. Not like losing all that BK bacon is a shame, but that actually came from animals and took energy to produce and blah blah blah. Stupid.
you need to chill the fuck out. Frankie says "RELAX"
Lowell. The wherld is retarded, aint my fault.
Beef heart is amazing.
How'd the chicken dish go Mertz??
Ugh there was no cooking this weekend. My mom had some health issues and I was a basket case. I will make it next week for sure! Have you ever made it with rice?
I don't recommend making it with rice. There's already taters in it sister!! Trust me, it's good this way. If rice were involved it would be on the side but not cooked with it.
Ok...
Pan seared rib eye with spinach and greens and a balsamic vinaigrette. God it was good.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG00850-20120430-1846.jpg)
how dare you..
dude that steak is sooo incredibly simple.
Get a thick ass rib eye. sprinkle with salt and pepper and let rest on the counter to come up to nearly room temp.
Preheat your oven to 500 with a dry cast iron skillet in it. that's right.
After that skillet is blazin fuckn hot turn a burner on high and put the hot as shit skillet on it and let it heat up even more for aboot a minute. no shit
meanwhile drizzle just a bit of evoo on both sides of the steak. Drop that steak on the skillet and don't touch it for 30 sec. Flip and leave for another 30 sec.
grab the skillet and throw it back in the 500 degree oven for 2 minutes. Flip then 2 minutes more.
pull it out and let it rest ontop of an inverted small plate ontop of another plate and cover loosely with foil for 3 minutes ( This keeps it from stewing in juices and insures a nice crisp crust)
Slice thinly on an angle and fan out. Enjoy.
Quote from: RAGER on May 01, 2012, 11:10:56 AM
dude that steak is sooo incredibly simple.
Get a thick ass rib eye. sprinkle with salt and pepper and let rest on the counter to come up to nearly room temp.
Preheat your oven to 500 with a dry cast iron skillet in it. that's right.
After that skillet is blazin fuckn hot turn a burner on high and put the hot as shit skillet on it and let it heat up even more for aboot a minute. no shit
meanwhile drizzle just a bit of evoo on both sides of the steak. Drop that steak on the skillet and don't touch it for 30 sec. Flip and leave for another 30 sec.
grab the skillet and throw it back in the 500 degree oven for 2 minutes. Flip then 2 minutes more.
pull it out and let it rest ontop of an inverted small plate ontop of another plate and cover loosely with foil for 3 minutes ( This keeps it from stewing in juices and insures a nice crisp crust)
Slice thinly on an angle and fan out. Enjoy.
Great tips from a pro. I'm enjoying the hell outta my cast iron skillets. I'll try that sometime. No marinade for the steak? Not even a lil lime juice or red wine vinegar? How long do you let the steak rest? 2 hours?
That's rib eye, it needs no marinade. It's like the red meat equivalent to an orgasm.
Quote from: mutantcolors on May 04, 2012, 02:30:53 AM
That's rib eye, it needs no marinade. It's like the red meat equivalent to an orgasm.
Applauded.
I don't know if I'm doing it right, but I love when I grill ribeye and part of it curls up and forms a saucer for the
au jus.
Quote from: RAGER on May 01, 2012, 11:10:56 AM
dude that steak is sooo incredibly simple.
Get a thick ass rib eye. sprinkle with salt and pepper and let rest on the counter to come up to nearly room temp.
Preheat your oven to 500 with a dry cast iron skillet in it. that's right.
After that skillet is blazin fuckn hot turn a burner on high and put the hot as shit skillet on it and let it heat up even more for aboot a minute. no shit
meanwhile drizzle just a bit of evoo on both sides of the steak. Drop that steak on the skillet and don't touch it for 30 sec. Flip and leave for another 30 sec.
grab the skillet and throw it back in the 500 degree oven for 2 minutes. Flip then 2 minutes more.
pull it out and let it rest ontop of an inverted small plate ontop of another plate and cover loosely with foil for 3 minutes ( This keeps it from stewing in juices and insures a nice crisp crust)
Slice thinly on an angle and fan out. Enjoy.
ha..i see you used the 'inverted small plate ontop of another plate' trick. nice.
Yep. some people would balk at not letting it stew in it's juices but if you want to keep that nice crust you have to let go. Maybe mix that juice in a very very dirty Martini to have while waiting for the meat to rest. But hey I'm kinda crazy like that. ;) Wouldn't that be great to do table side??
Seared steak run off Martini? You sir, are mad.
mad with flavor, maybe. that shit sounds good.
No joke, I will drink that steak juice right off the pan. Especially off a filet mignon. I make a little foil boat for them kinda to keep the pan clean, but mostly so I can drink the juice.
Also, ginger ale soy sauce tri-tip marinade round 2 is going down right now.
Tonight is puerco pibil. 6 lbs of it. Luna Azul shots and Victoria.
Quote from: mutantcolors on May 06, 2012, 01:42:33 PM
No joke, I will drink that steak juice right off the pan. Especially off a filet mignon. I make a little foil boat for them kinda to keep the pan clean, but mostly so I can drink the juice.
Also, ginger ale soy sauce tri-tip marinade round 2 is going down right now.
Leafing through a French cookbook from the 60's the other night, I read something in the section on horse meat that made me think of your above post:
Quote from: French Cooking Today
Horse 'sugar' is commonly given to young children because of its nutritional qualities; take a medium-thick slice of roasting meat; heat it in a frying pan with no other fat for the time it takes to count to ten slowly. Press out the slice-you will get about a demi-tasse of juice. This is the 'sugar,' and one cupful is the daily ration for a child
I'm actually pretty keen to try horse meat, except it's impossible to get here. One butchery was going to start selling it commercially, but they got death threats and pulled the plug on it. Anyone here tried it?
Quote from: NCR600 on May 09, 2012, 06:14:21 AM
I'm actually pretty keen to try horse meat, except it's impossible to get here. One butchery was going to start selling it commercially, but they got death threats and pulled the plug on it. Anyone here tried it?
Had some horsemeat salami when I was in Hungary last. It was way too intensely rich for me, like venison but
way heavier.
Not surprised about the death threats. My wife's an equestrian enthusiast, and there's nothing that riles her up like horsemeat.
i thought they made dog food from horse meat.
Yeah, dunno, one time I went to a dogfood factory I didn't see any horses. I know they make glue and/or gelatine from horses. My granma used to live a short walk upwind from a glue/gelatine factory and they used to have piles of animal parts, some of which were recognisably equine, and I got kicked in the nuts by a hose obsessed girl in 3rd grade when I told her that they made glue from horses.
Bit of a waste really, If the meat's good, we should eat the good bits instead of turning it into glue or animal feed. I'd probably try dogmeat too, but I draw the line at cat.
Yep, glue and gelatin are still equine products. Dogfood's a thing of the past (in the US anyway).
I just Won an extra Meat Share from my CSA.... everyone at work gets a free Live Chicken. , au natural style.
Quote from: RAGER on April 13, 2012, 02:42:45 PMYes, that is appealing to me too. I've posted this recipe before but here goes again.
This is a big roasting pan full of chicken thighs, potatoes, tomatoes, and rosemary. several meals here for one
Take a big pack of boneless thighs, salt and pepper them. Then brown them a bit in some olive oil or canola oil. While this is going on boil some yukon golds in salted water. drain the potatoes and let cool a bit.
ok I'm gonna go off on rosemary for a second. Don't buy it in the store. This stuff grows in peoples yards unattended. Go for a walk in your neighborhood and you'll surely see a big bush somewhere. Ask or don't ask. Just pick a couple branches off and take it home. A small packet in the store will cost you $3. Bullshit.
Anyways while the potatoes are cooling, chop up prolly aboot a cup of just the needles of rosemary and pour several glugs of evoo over the rosemary with some salt and pepper too. let that sit while you tend to the chicken. After chicken is browned put it in the big roasting pan along with the potatoes. slightly break up the taters by pushing your thumb down onto them just until they start to smush a bit. Add a can of diced unsalted tomatoes and the olive oil rosemary ,stuff stir to incorporate everything. baked in pre-heated oven (350 F) for about 40 minutes. Eat off of for a few days.
Rager ! I'm in Texas visiting! Making this as we speak for dinner...I'm calling it "Rager chicken".
Awesome. Hope it turns out well for you and everyone ;D
Is this right? Soooooo, soooo good!
(http://img.tapatalk.com/4680953f-b63b-5ea5.jpg)
(http://img.tapatalk.com/4680953f-b657-abac.jpg)
My family can't stop eating it!
marinated some stew/kebab beef in a mixture of homemade saag sauce (got a huge mess of greens for helping a farmer friend last week) mixed with some coarse hot mustard...cooked it over wood coals. holy shit, that's good.
Way to go Mertzy. It is super good isn't it? All you need is a green salad and it's a whole meal right there.
One problem.... No leftovers....it's all been eaten up!
I think I should have you give me cooking assignments!
RAGER chicken night our house tonight
Post a pic if ya can Shaft. Curious to see how it looks. Merty's looks a bit different than mine. next time I'll post a pic..
Tonight dinner is at my girls house with her mom and brother. her brother is making his outstanding potato salad than I enjoy eating way too much of and we're grilling some meaty things. I made a marinade of evoo, vinegar, cumin, coriander, smoke pap, s&p, red pepper, and garlic for kebabs. Gonna pack all that up in my pack and ride my new wheels over there in a few.
Happy dining all. It's near 90 here today.
I probably f'd up your axing recipe! Damn it was tasty thought! I wish you had a cooking blog or website!
MJS is gonna love it! Soooo yummy!
Well MJS.... How was it? Pics?
Great. But I forgot to take a picture ;)
i friend is bringing me a can of haggis back from his trip to scottland.
rager..how should i do this??
You should start by throwing it in the trash! Yuck!
you need to relax a little..
Quote from: mortlock on May 17, 2012, 12:09:53 AM
i friend is bringing me a can of haggis back from his trip to scottland.
rager..how should i do this??
If it's in a can, it probably won't be a particularly good Haggis.
Boil it, and serve with potatos and turnips, and a tumbler of whisky.
Maybe just cut a few slices and fry them first, to see if you like it.
Went to the butcher shop thats been in business forever but ive never gone on there and got a 7 pound pork shoulder (boston butt) - I may just cook it overnight using this recipe, or do a half-smoke outside thing
http://food52.com/recipes/3909_matilda_maple_garlic_pork_shoulder_with_crispy_skin (http://food52.com/recipes/3909_matilda_maple_garlic_pork_shoulder_with_crispy_skin)
Quote from: mortlock on May 17, 2012, 12:09:53 AM
i friend is bringing me a can of haggis back from his trip to scottland.
rager..how should i do this??
I am partial to a whisky sauce with haggis...
http://scotland.stv.tv/food-drink/recipes/294268-burns-supper-recipe-haggis-neeps-and-tatties-with-a-whisky-sauce/ (http://scotland.stv.tv/food-drink/recipes/294268-burns-supper-recipe-haggis-neeps-and-tatties-with-a-whisky-sauce/)
Basically what NCR said but with added whisky, not a bad thing surely? ;D
Quote from: MadJohnShaft on May 14, 2012, 07:13:45 PM
Great. But I forgot to take a picture ;)
No I didn't picture here:
(http://i1153.photobucket.com/albums/p520/madjohnshaft/IMG_1637.jpg)
Here is the pork shoulder for today:
(http://i1153.photobucket.com/albums/p520/madjohnshaft/IMG_1642.jpg)
Nummers
(http://i1153.photobucket.com/albums/p520/madjohnshaft/795fe93e.jpg)
Food
Nice looking kids ya got !
what's with the parchment paper in the chicken recipe? that pork looks good too.
The pork turned out great, though I meant to put it in at midnight so it wasn't as fall apart as I wanted.
I put in oven at 5am and outside on smoker at 11am when it got 90 degrees needed the stove off. I did the smoker with the fancy charcoal only, very little actual wood and it turned out fan-fucking-tastic. We ate at 7pm. I basted it with half a glueten free beer and the pan drippings a bunch of times. Was happy it didn't burn on the outside, meaning I kept the heat low enough the whole time for once (except at the end when I charcoal blasted it to crisp things up).
About 4 pounds left of it - tacos?
That was really good pork shoulder, I'll have to go to that butcher shop again. I got 3 kinds of sausage and some smoked turkey lunch meat and all were great - this place looks like it has to be good. They were outside grilling stuff:
(https://is1.4sqi.net/pix/FZ5ObR69XtRKqDlp_Br1kpXrTpPCyWpAM80_2ZvkfxU.jpg)
(I put the parchment paper there because I don't have a right sized roasting pan - too small or two big - all I had was that metal one I use outside, it's filthy and a little rusty and I usually only use it to bring grilled corn inside wrapped in newspaper....need to buy a roasting pan, our two large sized one both broke this winter)
Round 2 - pork shoulder tacos
Round 3 - pork shoulder soup
Do a ragout instead of soup
Had to look up what that was - it more or less was on the stew side, not much liquid.
Also, Steak Shakeup - the WSJ is not hep to the Vegas Cut yet, I guess but made up The Denver cut instead
(http://si.wsj.net/public/resources/images/PJ-BH430_STEAKW_G_20120524123617.jpg)
I'm tellin y'all. Tri tip.
Quote from: mutantcolors on May 27, 2012, 09:00:03 PM
I'm tellin y'all. Tri tip.
Prep recommendations? Seems to thick to grill it like a steak.
/tri-curious
It is ideal for a grill, it's just large and yields several servings. There are a million google-able recipes on grilling one. I've been doing a ginger ale/soy sauce marinade that I like a LOT. The ginger ale is mostly to start breaking down the meat, the flavor is pretty subtle.
Makes killer sandwich fixings for a couple days.
Making "Rager Chicken" again for a few friends...I'm sure it'll be a hit!
Do you actually call it that? and if you do what do your friends say aboot that?
Do you tell them it 's a great recipe you got off a drug rock site? :D
I DON'T tell them about the board! I have lots of friends in the music biz...they don't question why I call it "Rager" chicken....FYI...I don't do drugs...not my thing. I enjoy feeling and living healthy.
(http://riekesna.files.wordpress.com/2011/11/yellowjackets01.jpg)
That's no way to treat a lovely slice of tri-tip.
big deal, just shoo 'em off. not like they're leaving yellowjacket maggots
that meat actually looks a little too dry and well done. Bees can haz it
Fuck, you're right. Lollerblades.
Venison asada for tacos last night.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG00903-20120609-1928.jpg)
how do you prepare something 'asada'. i used to love the carne asada burritos i got at filibertos when i lived in az.
I believe it's the cut of the meat, not the preparation, though in Spanish it just means "grilled meat." I associate it with the small, bite size pieces.
lots of different ways to do it. i do it quite a bit different than my sisters restaurant. The common thread is usually rough chopped cilantro and sliced onions. i put some orange and lime juice in mine. Some habanero and some other stuff like paprika and chile powder for some color also a bit more garlic that hispanics would use.
Whenever I cook with my little mexican granny and want to use lime, lemon or orange juice she makes a confused looking face. She gets VERY upset when we break out the sour cream....major faux pas in our Mexican family!
Quote from: Gigi on June 12, 2012, 11:51:46 PM
Whenever I cook with my little mexican granny and want to use lime, lemon or orange juice she makes a confused looking face. She gets VERY upset when we break out the sour cream....major faux pas in our Mexican family!
i bet your granny know what shes talking about. im not so sure id continue the bad sour cream behavoir..
Yeahhhh she's got the Mexican temper to go along with the cooking skills! Her tamales are HEAVEN!
im sure..i need to get out west soon. i cant get good mexican food around here at all.
I'm asada you can't get capital I's
shut up.
My tri-tip is pretty easy but here you go.
Marinate overnight in soy sauce and ginger ale.
(http://img6.imageshack.us/img6/7339/photo1276vx.jpg)
(http://img39.imageshack.us/img39/2910/photo1279t.jpg)
More tomorrow...
interesting..
Drain, pat dry, make a foil boat. The foil boat helps with cleanup, but mostly we will be collecting the juice off this baby for a sauce.
(http://img19.imageshack.us/img19/1719/photo1283n.jpg)
The other parts of the sauce, same as marinade. About 1:1 on soy sauce/ginger ale.
(http://img577.imageshack.us/img577/773/photo1284i.jpg)
I buy cuts that weigh about 2lb. They take about 22-25 minutes at 400 degrees, on the rare side.
About 15 minutes in, take it out and baste the sauce over that sucker. Back in it goes. The sauce and steak juice will mingle and reduce down into liquid magic.
(http://img545.imageshack.us/img545/9582/photo1285.jpg)
my only critical observation is that you should have used a quality ginger ale like canada dry..
Cooked my first 2 chicken titties tonight. I'm a chef!
Quote from: mutantcolors on June 15, 2012, 04:52:25 PM
Drain, pat dry, make a foil boat. The foil boat helps with cleanup, but mostly we will be collecting the juice off this baby for a sauce.
(http://img19.imageshack.us/img19/1719/photo1283n.jpg)
The other parts of the sauce, same as marinade. About 1:1 on soy sauce/ginger ale.
(http://img577.imageshack.us/img577/773/photo1284i.jpg)
I buy cuts that weigh about 2lb. They take about 22-25 minutes at 400 degrees, on the rare side.
About 15 minutes in, take it out and baste the sauce over that sucker. Back in it goes. The sauce and steak juice will mingle and reduce down into liquid magic.
(http://img545.imageshack.us/img545/9582/photo1285.jpg)
I'm sorry but I have to be honest. This does not look appetizing.
i made this the other night.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG00906-20120610-1823.jpg)
Communal plate with a no egg potato salad and some greens in a vinaigrette.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG00907-20120610-1830.jpg)
Quote from: RAGER on June 16, 2012, 10:48:11 PM
(http://img545.imageshack.us/img545/9582/photo1285.jpg)
I'm sorry but I have to be honest. This does not look appetizing.
Where is the blue light coming from (reflection on the foil) -- that's not going to make any meat look appealing.
Is it a roast? ??? Baked @ 400 = roast?
Leg of lamb marinated in lemon juice, EVO, garlic and oregano then slow roasted for 6hrs.
(http://img818.imageshack.us/img818/5982/lambze.jpg) (http://imageshack.us/photo/my-images/818/lambze.jpg/)
Anyone else not able to get on here the past day or so? I couldn't log in to finish that up.
Anyway finish cooking it and slice it across the grain. Or not. Guess some motherfuckers are too fancy here.
i had a quarter-day of no-worky.
you got pics of the 'finish up cooking' or 'slicing' parts, it might help. not sure the digital colors are really doing it justice? it does look a little on the gray side.
I've never made a tri-tip, I don't even know what it is. ???
Quote from: mutantcolors on June 17, 2012, 12:23:40 PM
Anyone else not able to get on here the past day or so? I couldn't log in to finish that up.
Anyway finish cooking it and slice it across the grain. Or not. Guess some motherfuckers are too fancy here.
Well for what I do the shit's gotta look good too. The steamed look just isn't "in" right now.
Presentation is great n' all, but with that said, it can look great and be underwhelming taste wise. So, how food looks isn't even 30% of the game, if you ask me. Is it important in a restaurant setting? Yes. At home = zero.
Still, mutant, no offense, but that meat doesn't look great. But maybe it tastes awesome, though.
Food has the ability to photograph great (shit, look at Red Lobster's commercials). That stuff looks great on film. Yet, you know it's substandard bullshit you get on your plate if you were (silly enough) to eat there. (see first comment)
Got into grandma's sherry again.
That does indeed look just awful.
Quote from: GodShifter on June 17, 2012, 01:35:34 PM
Food has the ability to photograph great (shit, look at Red Lobster's commercials). That stuff looks great on film. Yet, you know it's substandard bullshit you get on your plate if you were (silly enough) to eat there. (see first comment)
Most food advertisements contain no food at all (and not in the "fast food isn't food at all *scoff*" sense either). Shit looks picture perfect because it's molded plastic/wax/resin/etc. Comely demographic-appropriate model/actresses have to spit that shit out PDQ because it's inedible and or toxic.
OT: The other reason I don't take pictures of food: I'm a lousy photographer.
Quote from: GodShifter on June 17, 2012, 01:35:34 PM
Presentation is great n' all, but with that said, it can look great and be underwhelming taste wise. So, how food looks isn't even 30% of the game, if you ask me. Is it important in a restaurant setting? Yes. At home = zero.
Still, mutant, no offense, but that meat doesn't look great. But maybe it tastes awesome, though.
Food has the ability to photograph great (shit, look at Red Lobster's commercials). That stuff looks great on film. Yet, you know it's substandard bullshit you get on your plate if you were (silly enough) to eat there. (see first comment)
if I took a picture of refried fart soup, it would resemble a bunch of sludgy fecal matter in a wok. however, not one person who has ever tried it didn't love it
Smoked a turkey breast this weekend. Apple wood was used and it turned out pretty damn good. Might have had it on about 20 minutes too long though.
(http://farm8.staticflickr.com/7102/7396510130_5e603aa437_z.jpg)
That looks delish but it doesn't look smoked. It looks slow grilled
No one wants to look at any stupid Vegan bowl of repulsive grey slop.
Quote from: RAGER on June 18, 2012, 10:50:20 PM
That looks delish but it doesn't look smoked. It looks slow grilled
it was smoked.
yeah I got that. It looks slow grilled ;)
it's not grey, it's brown. and I want to look at it
Quote from: RAGER on June 19, 2012, 11:54:19 AM
yeah I got that. It looks slow grilled ;)
sorry, misread that this morning. Needed more coffee at that point.
Quote from: GodShifter on June 17, 2012, 01:35:34 PM
Still, mutant, no offense, but that meat doesn't look great. But maybe it tastes awesome, though.
It was half cooked in the last photo. Then my ability to log in was fucked.
Lamb shoulder marinated with Chipotle and Ancho chili's, onion, garlic, cider vinegar, allspice, oregano, nutmeg. Onto the kettle for slow cooking over 6 hrs.
(http://img16.imageshack.us/img16/1064/lamb1l.jpg) (http://imageshack.us/photo/my-images/16/lamb1l.jpg/)
'bout half way through
(http://img819.imageshack.us/img819/3877/lamb2.jpg) (http://imageshack.us/photo/my-images/819/lamb2.jpg/)
I will admit that I'm not a grill master. I am far better with a gas grill. I will over come this. I think I use too little briquettes. Anyways I grilled a tri tip and slightly over cooked it. Not by much but still feeling guilty about it today.
Seasoned with nothing but salt and pepper and dressed with a chimichurri. Parmesan roasted Yukon golds and a salad. Still pretty killer.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_08881_zps08bfeedb.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_08881_zps08bfeedb.jpg.html)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_08891_zpsc39db27e.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_08891_zpsc39db27e.jpg.html)
rager how do find time to always cook such elaboarte meals...dfoesnt that cut nto your getttin high time? ...on weed?
It's just second nature to prep things throughout the day or the day before or whenever I have time.
Quote from: RAGER on May 22, 2013, 01:43:17 PM
I will admit that I'm not a grill master. I am far better with a gas grill. I will over come this. I think I use too little briquettes. Anyways I grilled a tri tip and slightly over cooked it. Not by much but still feeling guilty about it today.
Seasoned with nothing but salt and pepper and dressed with a chimichurri. Parmesan roasted Yukon golds and a salad. Still pretty killer.
That actually looks perfect to me. I do tri tip all the time and I shoot for a good medium, just beyond medium rare. I think tri tip is better when its NOT rare or medium rare. Too chewy.
Nice to see you using tri-tip (but not surprising)! Such a great cut of meat and one of my favorite things to grill.
I'm actually doing a bunch of pork tenderloins with chimichurri this weekend for a dinner party...already hungry for it.
All in all it was pretty tasty. I mean it is a big fukn hunk o' meat so it's already got that goin for it. And yes tri tip is about half the cost of flank or skirt.
Pile o' German sausages with red taters braised is chicken stock and a sauce gribiche. We only ate a small portion so plenty for dinner again tonight but with a horseradish sauce instead and mustard.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_17071_zpsa4902afe.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_17071_zpsa4902afe.jpg.html)
RAGER, dude, i'll totally leave my old lady for you... just say the word.
im getting ready to show off some steaks real soon. the 2014 summer grill season is going to be epic..
Gonna get me a new grill for the summer. Fuck yeah!
My grill is under three feet of snow, I use it all year round but not this year.
The chimi burger. Dominican style.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_18561_zps6b757995.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_18561_zps6b757995.jpg.html)
Half pound patty cooked med rare. Sauteed cabbage and onions, tomatoes, chopped red bell pepper, onions and garlic mixed in with sweet pickle relish, and a ketchup/worcestershire spiked mayo. Dinner last night.
what does the "chimi" part refer to? around here that could only mean short for chimichanga
Chimichurri. Cuz it has cilantro. I adapted the recipe from something I found online. The recipe had a bunch of stuff mixed in the meat which I'm not a fan of so some of those things I put in the relish and under the patty.
I'm finally getting brave enough to cook meat rare and it's like we've discovered something new.
I hate fancy burger places that cook the patty all the way through without asking how the customer wants it.
I remember when a rare rib-eye (2min each side in a extremely hot pan) opened up my eyes about beef.
I don't want pink hamburgers though
You need to get over that.
If you're going to get sick from eating food, ground beef is a typical culprit. "They" recommend not eating rare hamburgers now.
(you know who they are).
medium to medium well is optimal. I usually don't go for a real thick burger in the first place.
if you use a thin 80/20 patty you get a lot of juice and flavor. impossible to undercook unless youre being a fuckface about the whole thing.
(http://www.whec.com/whecimages/repository/2013-07/Schallers_wins_Rochester_Rocs-syndImport-052905.jpg)
(https://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcTcVgEKiLSXn2YP-0f7sBmEwyT-z8ivT9iCSOmSVQoiR0dm5XJL)
Quote from: Lumpy on March 25, 2014, 01:14:27 AM
If you're going to get sick from eating food, ground beef is a typical culprit. "They" recommend not eating rare hamburgers now.
(you know who they are).
I don't eat burgers very often just because there's so many other things out there but once in a while a burger is in order. Your above comment is also why when I do get a burger it's one of the hoity toity types where they grind the meat fresh right there so it is not oxygenated for very long. No chance for it to sit around. Therefor on average I usually pay $12 plus for a burger. The meat is local and possibly not even ever frozen and never shipped in from Iowa or some shit. i would never go to some greasy spoon where they get their meat from Sysco and order a rare or even a medium burger. That will up your chances of getting sick for sure.
Hey Morty, that first burger from Schallers looks like a damn sad burger. That second one looks passable.
Can't post pics right now but here's a link to a burger I had recently. This is a fucking burger. The place is called Lardo. http://lardopdx.com/east.html
http://www.sallyjshim.com/blog/2011/6/9/eat-lardo.html
I would worry about a review by someone named Jshim.
The name just sounds unsavory.
Mortlock's burgers look hand-formed. I'm not so sure about the XL bun, but they look good.
Which ones weren't hand formed looking.
The Sysco ones.
Ah.
I will admit the schallers burger pic sucks. ill grab a pic myself soon. im due for a trip there. it is most def in the top 3 burgers in Rochester. the meat is actually ground round, hand formed. Rochester style, w/ meat hot sauce. the kind you use on a garbage plate. when ordered you need to say 'Ground on a hard roll' w/ 'everything' [is mustard, onions, hot sauce.].
Burger and fucking tots again.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_20181_zps4676c129.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_20181_zps4676c129.jpg.html)
Since you seem to be more of a picture poster rather than a recipe poster, I have to ask;
Ground beef or bison or..?
Are you rocking a smoked Gouda cheese or Tillamook white cheddar (sharp? extra sharp?) or ..?
What's the deal with your tots? Hand shredded (if so what kind of potato?) or frozen or..?
/inquiringmind
I'm sorry. I know you've expressed these concerns before. It's just that I get on here sporadically and don't always take the time to post the actual recipe.
1/2 pound grass fed beef.
These nice fluffy buns from New Seasons. I really prefer brioche
Smoked bacon
muenster
slice of tomater
sauteed onions and cabbage.
A half sour cream half mayo horseradish sauce with chives and Old Bay seasoning.
I'd rub that burger all over my face.
Thanks RAGER!
I realize that something like that is probably a no brainer for most, but I'm always curious as to what goes in and stuff like specific ingredients and cooking times and such so's I can achieve maximum flavor action.
And I don't mean to be a bitch about that, but if I'm having Lumpy over for supper, I want to make sure the food is "Face Rubbin' Good".
(http://img.photobucket.com/albums/v675/preist/homerdrool.jpg) (http://smg.photobucket.com/user/preist/media/homerdrool.jpg.html)
http://amazingribs.com/recipes/beef/santa_maria_tri-tip_steaks.html (http://amazingribs.com/recipes/beef/santa_maria_tri-tip_steaks.html)
Tri-tip roast is in order for the family forget together Sunday - the amazingribs website is the greatest resource ever (I like it most because they do experiments - don't soak woodchips, meat doesn't need to rest afterwards, slow cook first then sear last, etc)
Game changer.
Great site, especially for those with less knowledge in this realm (me).
Thanks!
I was at the butcher shop and when I was checking out she mentioned they had a couple Mangalitsa pork chops left and they only sell them once a year at 4th of Juky.
They have a smallish disk of meat with thick fat. You are supposed to eat the fat and it's treasured for baking. These were wonderful with the part right next to the bone even better.
Before
(http://www.cfcmadison.org/wp-content/uploads/2012/01/6-Mangalitsa-Pigs.jpg)
After
(http://www.tabletalkatlarrys.com/wp-content/uploads/2011/07/Mangalitsa-Pork-chops.jpg)
They are a gourmet Hungarian pig that people are Gaga over. I found they were much better than regular grocery store pork chops but not astronomically better than the ones we get now from our CSA (which are equally fat layered and semi wild fed).
Pork!
After browning I roasted them on top of a pile of fingerling potatoes in a covered pan in the oven. There was a half inch of fancy rendered pig fat that the potatoes cooked in - amazing!
damn!! I can only imagine what the bacon from those things looks like..
Quote from: RAGER on April 30, 2014, 05:24:16 PM
I'm sorry. I know you've expressed these concerns before. It's just that I get on here sporadically and don't always take the time to post the actual recipe.
1/2 pound grass fed beef.
These nice fluffy buns from New Seasons. I really prefer brioche
Smoked bacon
muenster
slice of tomater
sauteed onions and cabbage.
A half sour cream half mayo h sauce with chives and Old Bay seasoning.
Everything about this is right on.
I might add some chopped NM green chile, but the half sour cream half mayo h sauce with chives and Old Bay seasoning just made my day.
I am stealing.
RAGER seems good with public domain-ing his recipes.
The green chile deal is a must and you might want to switch out the beef foe grass fed bison/buffalo. I'm nutty for that meat.
It's a free for all. Take what you want but eat what you take. 8)
Hey RAGER, do you do much with bison? I can't seem to recall you talking about it.
I buy it on occasion yes. But we really don't eat much red meat but bison is delish.
Bison is supposed to be healthier than beef (less fat) but for that reason, it's easy to overcook it (you have to undercook it, in comparison to how you'd cook beef).
/just repeating stuff I've read, I only had bison (burger) once.
You are right on all accounts Lumpy.
I pretty much bagged on red meat for bison a while back. I get a pretty good deal on free-ranging, grass fed buffalo from either a ranch in Southern Colorado and the Taos Pueblo people have a commercial herd as well (but is a bit more pricey than the CO ranches). It's way less fat, flavorful and holds other flavors in really well.
This wonderful guy opened an artisanal butcher shop in Evanston down by Dempster. I went there today and I got bacon pastrami turkey and some Italian sausage. It's nice in there. The owner was really chatty he was telling stories about meat from Wisconsin.
(http://sphotos-a.ak.fbcdn.net/hphotos-ak-xpf1/t31.0-8/c0.0.851.315/p851x315/10450002_814686558596141_5677941411556334362_o.jpg)
im all over that rosemary bacon..even at $13.99/lb.
those are the special Shaft price tags that get placed soon as the butcher sees the limo pull up
Chuck roast tonight. With nothing but onions and braised in stock and red wine. Gonna roast and stuff some squash too. Having some Bulleit bourbon whilst cookin.
I went there Saturday and I got two aged ribeye steaks, italian sausage, four beef short ribs and some lunch meat.
It's expensive but I serve small portions of meat and lots of other stuff to go with it. Plus no grocery store and no whole foods.
Perfect. Yes, reasonable amounts of meat protein with other stuff. You don't have to eat the whole damn 5 pounds at once. Duh.
I had a pretty good thing going that I should revive - mid week I took all the meat leftovers and made Empanadas for the kids lunch.
Swank
Had a hog slaughtered a couple weeks ago. Just picked up all the meat this morning from a butcher way up in the hills. Mmmmmm pork belly.
Does he butcher it up for you or do you take the carcass and deal with the cuts as you go?
I had some of the trim stuff just ground up so this morning I made little patties with onion garlic and fresh ginger and seasoned with just salt an pepper. Had those on top of different some shredded cabbages and topped with a sambal lime creme.
Tasted way better than store boght pork cuz I commissioned it's death.
:D :D
That ground stuff sounds tasty.
Makes me wish that full servings of pork didn't mess up my guts.
Hmm... Are you cooking it to the USDA recommended temp for ground? It's higher than pork chops.
:D
I'm kind of proud of that joke.
I pulled out a shoulder roast for Sunday. I'm gonna do an achiote pibil. I haven't done any since I left the restaurant biz where I was doing 15-20 pounds daily. My sandwich is still talked about. Gotta get some banana leaves.
I want that too, how do we get started? ;D
Start thawing out your pork shoulder and locate banana leaves at an Asian market. I'll get back to you when I figure out how to do 4-6 pounds instead of 20 pounds spice wise. Stay tuned.
Ok here's what to add to the pork after you've cut it up into big cubes.
Put this into a coffee grinder
5 Tbls annatto seeds
1 Tbls black peppercorns
2 tsp cumin seeds
5-8 whole allspice
1/2 tsp whole cloves
Grind it up fine then pour it into a blender. Ad about 8 big cloves of garlic, 2 tbls salt, 3-5 habaneros or w/e peppers you have, 1/2 cup oj, 1/2 cup vinegar, and the juice of 5 lemons. Blend util smooth.
Pour into a bowl with the pork and mix well. Put your banana leaves in the bottom of a roasting pan and pour in the pour and all the juice. wrap it all up in the leaves and then cover tightly with foil. Bake for 4 hours at 325.
I like to brown the meat first but you don't have to.
I can do that I will use parchment and some greens.
no one has the time for all that..
Takes 20 minutes then you walk away for four hours. Serve with tortillas or rice. Easy.
Yep, I'm marinating a bit and will get it in the oven at 1:30
Careful on marinating. Lots of citrus in there. Texture can get weird.
Yeah but it was just fine, and all gone. I wish I would have made some beans and slaw but I was enjoying liquors.