Riggo#44 Posted January 12, 2018 Share Posted January 12, 2018 Took advantage of this Spring weather to cook two perfectly seared, medium rare ribeyes on the Primo at 6-700 for about 9 mins total. Topping it off with an LFD Ligero Cabinet Oscuro. 1 Link to comment Share on other sites More sharing options...
Kosher Ham Posted January 14, 2018 Share Posted January 14, 2018 Kept it simple last night ribs, mac and cheese from the box, and whatever else she made. Wait... she cooked dinner... Delicious. NOTE TO SELF: Keeper. 2 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted January 14, 2018 Share Posted January 14, 2018 I am cooking some pork today, braising low and slow in the oven. Made some cheese grits yesterday morning, have enough for several more days. 2 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted January 14, 2018 Share Posted January 14, 2018 I made a latin inspired marinated and seared flank steak and homemade cheese fondu yesterday. marinade: 3 limes, two clices garlic, olive oil, equal parts; salt, chili powder, paprika, garlic powder, cumin. I put cross slices on the flank steak then into a ziploc bag for two hours. Overall it was pretty good, I liked the steak best. But I need to work on my cheese dip recipe. 3 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted January 14, 2018 Share Posted January 14, 2018 Ok folks, I’m seriously about to buy a mini fridge and start dry aging beef. So far I’ve been able to determine that the rib cut that provides goid protection is the 109A cut. Anyone know what other cuts are good for aging? I want to make sure it has plenty of protection (fat, trimmable areas) so I don’t lose as much actual product. Link to comment Share on other sites More sharing options...
zoony Posted January 14, 2018 Share Posted January 14, 2018 4 hours ago, AsburySkinsFan said: Ok folks, I’m seriously about to buy a mini fridge and start dry aging beef. So far I’ve been able to determine that the rib cut that provides goid protection is the 109A cut. Anyone know what other cuts are good for aging? I want to make sure it has plenty of protection (fat, trimmable areas) so I don’t lose as much actual product. Im not sure you are going to get the humidity levels you are interested in with a mini fridge. I also think there are much more relevant variables that go into the tastiness of a steak besides the moisture content. Work on those instead, save yourself some time and money Link to comment Share on other sites More sharing options...
dfitzo53 Posted January 14, 2018 Share Posted January 14, 2018 What made you decide you want to do that at home? Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted January 14, 2018 Share Posted January 14, 2018 1 hour ago, zoony said: Im not sure you are going to get the humidity levels you are interested in with a mini fridge. I also think there are much more relevant variables that go into the tastiness of a steak besides the moisture content. Work on those instead, save yourself some time and money 1 hour ago, dfitzo53 said: What made you decide you want to do that at home? @zoony humidity levels and other variables addressed here. http://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html Because the money you save on aging your own 45 day ribeyes and NY strips is insane. Everyone talks about loss during aging but it’s about the protective fat that is cut off. The meat doesn’t shrink during aging or else it would pull off the bone. Link to comment Share on other sites More sharing options...
HOF44 Posted January 14, 2018 Share Posted January 14, 2018 (edited) 6 hours ago, AsburySkinsFan said: Ok folks, I’m seriously about to buy a mini fridge and start dry aging beef. So far I’ve been able to determine that the rib cut that provides goid protection is the 109A cut. Anyone know what other cuts are good for aging? I want to make sure it has plenty of protection (fat, trimmable areas) so I don’t lose as much actual product. Be careful doing that can ruin some good beef, or even worse make yourself sick. Edited January 14, 2018 by HOF44 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted January 14, 2018 Share Posted January 14, 2018 (edited) Aparently a 45 day aging makes a BIG difference. I also like his sous vide idea with it. 9 minutes ago, HOF44 said: Be careful doing that can ruin some good beef, or even worse make yourself sick. I just finished an hour long discussion with a 6th gen Texas cattle rancher and meat supplier about this. He said this is easy, it all about getting cuts of meat that are pre-trimmed. Just need a fridge with wire racks. A desk fan, a small slit in the seal for the cord. The fan promotes air circulation. Wrap in cheese cloth for the first week, changing every couple days, catching drippings until it stops. After that it’s fine to leave unwrapped. When done, it should only need about 1cm trimmed off in order to get to the cookable meat. Edited January 14, 2018 by AsburySkinsFan Link to comment Share on other sites More sharing options...
Riggo-toni Posted January 15, 2018 Share Posted January 15, 2018 5 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted January 15, 2018 Share Posted January 15, 2018 I remember through my daughter's HS years when she was a vegetarian. I felt like a short order cook at times. Spaghetti sauce with meat cooked on the side, lots of veggies dishes. When she was pregnant, she got cravings for bacon, and she stopped being vegetarian. There's something about bacon.... 2 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted January 15, 2018 Share Posted January 15, 2018 1 hour ago, LadySkinsFan said: I remember through my daughter's HS years when she was a vegetarian. I felt like a short order cook at times. Spaghetti sauce with meat cooked on the side, lots of veggies dishes. When she was pregnant, she got cravings for bacon, and she stopped being vegetarian. There's something about bacon.... Bacon is the balm of Gilead! (Ironic that I just compared bacon to a Biblical quote.) 1 Link to comment Share on other sites More sharing options...
PleaseBlitz Posted January 15, 2018 Share Posted January 15, 2018 If my daughter gets to HS and becomes a vegan, she can cook her own ****ing meals. I went vegan for 2 months on a bet. Not doing it again. 4 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted January 15, 2018 Share Posted January 15, 2018 1 hour ago, PleaseBlitz said: If my daughter gets to HS and becomes a vegan, she can cook her own ****ing meals. I went vegan for 2 months on a bet. Not doing it again. Agreed, I cook ONE meal, if you want something else help your self. As for vegan, well I’m sure there are some lawn clippings left. 3 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted January 16, 2018 Share Posted January 16, 2018 (edited) Buffalo chicken thighs! I know these don’t look like much but they are delish! Fam gave 4 thumbs up and devoured them all. 3lbs chicken thighs, excess fat trimmed. Toss in spiced four (1 cup flour, 1 teaspoon each paprika, cayanne pepper, garlic powder, kosher salt), dab lightly in peanut oil, then arrange on cookie sheets with space between. Sprinkle lightly with oil. Bake 425 for 20 min...flip...20 more minutes. Toss carefully in sauce (1/2 cup Frank’s + 1/2 cup butter) warm medium heat and whisk together. Scrape and drain pans of extra grease. Place thighs back on sheets, broil 5 min...flip...recoat if necessary...broil 5 min. Serve with celery and blue cheese. Edited January 16, 2018 by AsburySkinsFan 2 Link to comment Share on other sites More sharing options...
BraveWarrior Posted January 16, 2018 Share Posted January 16, 2018 Anyone have any weird aversions to certain mixed flavors? For instance, I'm not a fan of garlic flavor on pork. And I don't mix seafood and cheese. Ever. Link to comment Share on other sites More sharing options...
skinsmarydu Posted January 16, 2018 Share Posted January 16, 2018 5 hours ago, BraveWarrior said: Anyone have any weird aversions to certain mixed flavors? For instance, I'm not a fan of garlic flavor on pork. And I don't mix seafood and cheese. Ever. You're missing out on seafood lasagna. I've never made it, but probably couldn't get close to the yumgasmic version at Sundae Cafe on Tybee Island. It's amazing. Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted January 19, 2018 Share Posted January 19, 2018 Spinach, chorizo, mozzarella stuffed pork butt roast! The chorizo was great, but the mozzarella melted out a lot, need a less melty cheese. 2 Link to comment Share on other sites More sharing options...
China Posted January 19, 2018 Share Posted January 19, 2018 Since you're using chorizo, maybe a queso fresco? 3 Link to comment Share on other sites More sharing options...
Riggo#44 Posted January 19, 2018 Share Posted January 19, 2018 Or use a partially frozen cheese 2 Link to comment Share on other sites More sharing options...
PleaseBlitz Posted January 19, 2018 Share Posted January 19, 2018 Panela. Similar to mozz, will not melt. 1 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted February 3, 2018 Share Posted February 3, 2018 Ok, anyone using sous vide? I’m going to add it to my kitchen and I need recommendations on a good system. Link to comment Share on other sites More sharing options...
NoCalMike Posted February 3, 2018 Share Posted February 3, 2018 I need some kind of step by step directions for that roasted pork butt. 1 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted February 3, 2018 Share Posted February 3, 2018 (edited) I picked up a bottom round roast today, think I will make it on Sunday, pot roast. Have potatoes, carrots, celery, and onions. Since my pressure cooker is packed, will braise in the oven. I have some red wine I want to use up too. A low and slow braise. The roast is about 2.5 Ibs. Perfect for one! Edited February 3, 2018 by LadySkinsFan 2 Link to comment Share on other sites More sharing options...
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