Foodies BS Thread.

Those are some monster steaks. Sexy monster steaks.

 

It was a ~9 lb prime rib cut into 4 cowboy (bone-in) ribeyes and frenched. Biggest steak I've eaten in my life.

 

Heading to Fogo de Chao (spelling?) tonight!!!!

 

I hear that place is amazing, my parents always talk about going but never do

on a side note, I made some bacon cinnamon rolls today and mmmmm haha

 

Nice lookin!

I went with a simple pork tenderloin roast in the crock... mirpoix, a cup of stock, and lots of garlic and black pepper.

Sides of mushroom rice, steamed green beans, and french loaf home-made garlic bread.

After all, it's a football Sunday, I can't spend all day in the kitchen!

 

I also made a pot of chili.Kidney and black beans,tomatoes,bell pepper,onions,ground hamburger.Usually served with with cornbread.

 

What's an ass pot?

 

Smaller version....man-portable....of the metric fuckton

*nods

 

What he said^

 

Agreed. Burgers are 4 minutes and 30 seconds per side on a hot grill. Pull them off and let them rest 10 min and you're good to go.

 

That's kind of how I do mine. Nice hot grill, a few minutes on each side then turn off the grill put the cheese on and let them sit with the cover down until the cheese is melted.

 

If you ever get into smoking, you'll realize how necessary they are. Characteristics of a pork shoulder at 190 are completely different than a shoulder at 205.

 

Here's an interesting thing. If you track the temperature when you're slow cooking or braising a piece of meat like a pork shoulder you will see that the temperature will steadily rise until about 120*F, then is will increase in rate until around 182*F where it will plateau. It is at this point that the heat energy is being converted by way of a phase change. That phase change is the connective tissue being converted into soft gelatin like stuff that tastes amazing. Once the thermometer begins to climb again you will know that the phase change is complete and your meat is done.

If you continue to cook it for too long after that all you're doing is rendering fat and evaporating liquid out of your piece of tasty meat making it dried out and not so good. That's why the whole "set it and forget it" idea to ribs, brisket, pork should, shanks or any other long slow cooked high connective tissue meat is not the way to do it.

Another good solution to this is sou vide cooking where you have 100% control of the cooking process. Once the meat is properly cooked you can then sear, grill, smoke or all three to add more flavor after (maillard reaction!)

 

I haven't had a good burger in a while. I've had some crappy ones lately but nothing all that good.

 

Yup.

After much trial and error, a 1 pound pork tenderloin in my crock is done and delicious after 3.5 -4 hours on low. That same weight and shape of a sirloin or tri-tip needs at LEAST 6 on the same setting.

I'm starting to fark with sous vide and it's really challenging but interesting and fun.

 

Who you tellin? Check out the food smokers thread and spread the knowledge!

 

Peppers have been by far the most successful crop in the garden this year. Here is the first big batch picked, stuffed, and ready for the oven (Anaheims, hot bananas, purple bells). Lots more peppers out there in the garden still but most are smaller chilies (lemon Chillies, peperoncini, sweet bananas).



Homegrown peppers: check
Homemade sauce: check
Iced tea: check
Fresh roll of TP in the freezer: check

Let's do this.....

 

^^those look freaking delicious!

 

yeah that looks amazing