Foodies BS Thread.

Actually, I've been known to eat them too, all depends on the time and alcohol available.

 

Damn sorry man been there, sadly.

Sirloin. Med Rare. Wild rice. Cuc n maters salad

 

Whole brisket.

 

Anyone make homemade jerky? And where the hell is @meatman . If you do dehydrator or oven what's your method

 

I do. Venison usually. Sometimes a lean cut of steak (sirloin) from the butcher.

Freeze until nearly almost frozen. Thin slice. Marinade 12-24 hours.
Dehydrate. I use an Excalibur and love it!

 

Slicer or knife?

 

Slicer.
I've used a knife. It's time consuming. That's when I switched to a slicer.

 

Sounds like you slice often... Brand, model?

 

Is Excalibur a dehydrator? Or the slicer?

 

Dehydrator

 

I'll pm ya when I get back to shore and have access to my laptop

 

I run 2 of them and they do a awesome job.

 

Penne skillet hot mess and steamed fresh green beans.

 

Ordered a nesco the other night I've got about 20 lbs of London broil in the freezer with about 5 lbs of it sliced about 1/4" thick 1/2 against the grain 1/2 with the grain to try out what it gonna work best for me.

 

Ummm....pork stew-ish something with Mexican style rice.

 

marinade is made. taking the meat to be sliced in the morning and by monday night we shall have the first batch of jerky,

 

Learned a life lesson this morning.

When you make a ton of extra corned beef hash and make single serving freezer bags...



Mash them flat before freezing so they thaw faster in the pan.

 

Things were made last night. Ended up barely having enough trays. Gonna have to order two or 4 more so things aren't so crowded in these big batches. But made 5lbs wet into 1 3/4 lbs dry. And so far the few that have tried it said it was great jerky. So I'm excited. I used sirloin tip for this batch and surprisingly very little fat. Took about 5 hours completely.

 

Celebration dinner for some of the kids' achievements making sports teams and such this past weekend. When we ask them what they want, steak and scallops are always on the top of the list. We did ribeye, scallops, loaded potato and asparagus.
Sorry for the sideways photo!

 

I use beef when I catch it on sale. Slice about 1/8" thick when the meat is really cold. I use the hi mountain seasonings and have had really good luck, then into the dehydrator it goes.