Kosher Ham Posted February 18, 2018 Share Posted February 18, 2018 18 hours ago, KAOSkins said: Got a new Masterbuilt electric smoker the other day and tried my hand at homemade pastrami to christen it ;). Came out so much better than I could have hoped for. Just wonderful. Cheated a little by using a store bought corned beef (brisket point) instead of curing my own, probably try that next time although I couldn't imagine it coming any better. Moist, fork tender and wonderful flavor. That looks amazing. That is not cheating, that is saving time and error (probably cost about 2 dollars more). If I ever go the route of LSF and decide to road trip, I am coming to visit you and @AsburySkinsFan... Good eats. I'll bring the liquor after I stop by to see HOF44. haha. 2 1 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted February 18, 2018 Share Posted February 18, 2018 4 minutes ago, Kosher Ham said: If I ever go the route of LSF and decide to road trip, I am coming to visit you and @AsburySkinsFan... Good eats. I'll bring the liquor after I stop by to see HOF44. haha. Call ahead seating available!! Gotta have enough time to prepare the menu. 1 1 Link to comment Share on other sites More sharing options...
Kosher Ham Posted February 18, 2018 Share Posted February 18, 2018 1 minute ago, AsburySkinsFan said: Call ahead seating available!! Gotta have enough time to prepare the menu. Absolutely sir. I'll shop for the proteins if you want... as long as you have enough room at the table for me and my wife. I'll probably be up that way in a month or so. I'll let you know. 1 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted February 18, 2018 Share Posted February 18, 2018 1 minute ago, Kosher Ham said: Absolutely sir. I'll shop for the proteins if you want... as long as you have enough room at the table for me and my wife. I'll probably be up that way in a month or so. I'll let you know. We have a big table! 1 Link to comment Share on other sites More sharing options...
The 12th Commandment Posted February 18, 2018 Share Posted February 18, 2018 This thread is very motivational. It would be foodnetwork worthy if we were to all to get together, no question. Anyone wants to give it a shot, I followed the recipe here. Time consuming, waiting for the various steps to do their thing, but not much actual work. I'll be doing it again. 1 1 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted February 18, 2018 Share Posted February 18, 2018 13 minutes ago, KAOSkins said: This thread is very motivational. It would be foodnetwork worthy if we were to all to get together, no question. Anyone wants to give it a shot, I followed the recipe here. Time consuming, waiting for the various steps to do their thing, but not much actual work. I'll be doing it again. That’s awesome!!! Thank you!! 1 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted February 18, 2018 Share Posted February 18, 2018 (edited) 44 minutes ago, Kosher Ham said: Agree. I simply have never liked avocado. I don't hate it...but if I can do without it, it always seems a little better. My wife loves avocado. I can work with it. I know the flavor profile, I just don't think it adds much to anything. I saw a recipe for pickled avocado. You use very firm avocados so they don't get mushy. Link to the recipe. http://www.health.com/recipes/avocado-pickles Edited February 18, 2018 by LadySkinsFan 1 Link to comment Share on other sites More sharing options...
Kosher Ham Posted February 18, 2018 Share Posted February 18, 2018 4 minutes ago, LadySkinsFan said: I saw a recipe for pickled avocado. You use very firm avocados so they don't get mushy. Link to the recipe. http://www.health.com/recipes/avocado-pickles Oh my. She will probably love it. Thanks. 1 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted February 19, 2018 Share Posted February 19, 2018 A perfect medium filet mignon, with pan seared green beans, and fresh piped mashed potatoes! This was my first time using my magic cooking stick! Joule sous vide. Prep: salt, pepper the filet, slip into bag, add a pat of butter and sprig of rosemary, submerge in water...wait until app tells you it’s done, then pan sear in butter and rosemary. Allow to rest a few minutes...slice and serve!! 2 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted February 19, 2018 Share Posted February 19, 2018 Looks so delicious! I put this on my wishlist. Steaks look perfect! 1 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted February 19, 2018 Share Posted February 19, 2018 (edited) 26 minutes ago, LadySkinsFan said: Looks so delicious! I put this on my wishlist. Steaks look perfect! It is absolutely perfect! The sous vide takes the guess work out of it. I wouldn’t dare filet in a pan by itself, too thick to cook accurately for me. Cool part was I pan seared two at a time and just left the other too in the water, it won’t over cook. Then while the first two were resting I finished 3-4. Very handy Edited February 19, 2018 by AsburySkinsFan 2 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted February 19, 2018 Share Posted February 19, 2018 Tomorrow's dinner is the other lamb shoulder steak. I will pan fry it, it's not too thick. Will probably have rice again with broccoli this time. I have to pick up some eggs tomorrow morning. 1 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted February 25, 2018 Share Posted February 25, 2018 This morning something simple. Umami bombs! Soy cured egg yolks on white rice with panko crumbs. Apparently, it’s a traditional Japanese breakfast, and now I know why. Super delicious!! My daughter loved it! 2 Link to comment Share on other sites More sharing options...
Riggo#44 Posted February 26, 2018 Share Posted February 26, 2018 I haven't gone the sous vide yet--but my wife got me cast iron searing grates for my Primo smoker. I got that thing up to almost 800 degrees, and had perfectly seared, medium-rare ribeyes in 9 minutes. I should have taken pictures, I no longer feel the need to go spend $200 at a stakehouse anymore. 1 1 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted February 26, 2018 Share Posted February 26, 2018 42 minutes ago, Riggo#44 said: I haven't gone the sous vide yet--but my wife got me cast iron searing grates for my Primo smoker. I got that thing up to almost 800 degrees, and had perfectly seared, medium-rare ribeyes in 9 minutes. I should have taken pictures, I no longer feel the need to go spend $200 at a stakehouse anymore. I’m with you 100% it’s hard paying steahouse prices when you can make it as good at home. It’s also why I don’t drink while I’m out. 1 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted February 26, 2018 Share Posted February 26, 2018 (edited) Round 2 for these umami beauties. Soy cured egg yolks, on steamed basmati rice, with steamed and raw sugar snap peas with grated ginger. Enjoyed with hot matcha green tea. Edited February 26, 2018 by AsburySkinsFan 2 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted March 1, 2018 Share Posted March 1, 2018 Country style pork ribs, with pan seared shiitake mushroom bacon and brussel sprouts. I used Central BBQ rub (Memphis, TN) for a few and a coffee bbq rub for a couple others. 1 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted March 1, 2018 Share Posted March 1, 2018 Ribs look good! Not a huge fan of Brussel sprouts, my daughter likes them though. I will tell her about this prep, she's a big fan of mushrooms and bacon! 1 Link to comment Share on other sites More sharing options...
dfitzo53 Posted March 1, 2018 Share Posted March 1, 2018 I've only made country-style ribs once or twice but I think it's a really nice cut. 2 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted March 1, 2018 Share Posted March 1, 2018 (edited) Yes, me too on the country ribs, I buy them often because they are more meaty than regular ribs. Easier to freeze too. Edited March 1, 2018 by LadySkinsFan 1 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted March 1, 2018 Share Posted March 1, 2018 (edited) 59 minutes ago, LadySkinsFan said: Ribs look good! Not a huge fan of Brussel sprouts, my daughter likes them though. I will tell her about this prep, she's a big fan of mushrooms and bacon! Bacon (chopped) first until about half done, add brussels (halved) until almost done, then add chopped mushrooms until tender. Salt to taste, might have to add some light oil throughout. I love pan seared veggies! Edited March 1, 2018 by AsburySkinsFan 2 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted March 1, 2018 Share Posted March 1, 2018 Thanks, ASF! I will pass this on! 1 Link to comment Share on other sites More sharing options...
HOF44 Posted March 1, 2018 Share Posted March 1, 2018 13 hours ago, AsburySkinsFan said: Bacon (chopped) first until about half done, add brussels (halved) until almost done, then add chopped mushrooms until tender. Salt to taste, might have to add some light oil throughout. I love pan seared veggies! Did you souse vide the ribs?? Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted March 1, 2018 Share Posted March 1, 2018 15 minutes ago, HOF44 said: Did you souse vide the ribs?? Not last night. I just patted them dry, covered in rub, placed in a pan, drizzled with some oil, roasted at 400 until it reached 160 degrees. Then I broiled them standing up to make sure they had a good crisp exterior. Link to comment Share on other sites More sharing options...
Riggo#44 Posted March 4, 2018 Share Posted March 4, 2018 With the winds dying down, perfect time for some pulled pork! 4 1 Link to comment Share on other sites More sharing options...
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