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Supporter
Join Date: Apr 2007
Location: Scott City KS
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Fire Me Boy! What's For Dinner? Thread
Since the other one got too big, let's keep the food truck rolling. Whacha got?
Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408 Last edited by Buehler445; 03-02-2020 at 09:14 AM.. |
Posts: 57,485
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#15901 |
www.nfl-forecast.com
Join Date: Sep 2000
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I made risotto with hen of the woods mushrooms and a really rich duck stock. The recipe also includes Chardonnay and really good parm.
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Posts: 45,556
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#15902 |
Fight, build, win!
Join Date: Sep 2004
Location: KC
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Posts: 24,996
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#15903 |
pie is never free
Join Date: Sep 2006
Location: the drivers seat
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Posts: 93,385
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#15904 | |
In Search of a Life
Join Date: Feb 2004
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Posts: 36,011
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#15905 |
MVP
Join Date: Aug 2017
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I did an $.80 lb butt ham. cut off the meat around the Altch bone or as much as I could, above the joint. Remove the bone and socket leaving the ball. This is where The spiral slicing starts. I use the trimed ham for beans, omelets,and grilled sammies, reserving the bone for soup.
Now I have about a 4" of 3/16" thick sliced ham about the size of a large pizza to infuse some cherry smoke and a citrus syrup shell over. I am thinking of using "Old Fashioned syrup I bag the ham and soak in a mixture of fresh pear. orange and pineapple juices for a few hours. I make a foil ring or two so the ham stands upright on the joint end and put it on the smoker at about 175, squirting often with the leftover juice. I make a glaze using the juice, honey and brown sugar and brown sugar. Make two bowls one thin and one with a honey consistency that I toss in the fridge. When the ham hits about 125 I start with the thin glaze (pan underneath) and start kicking the air up tp bring the fire to 225. I use the thick glaze now lifting the slices slightly letting the glaze melt in to the ham. I do that until the edges crisp up. I pull the ham at 135-140, wrap it in foil with the pan drippings poured over the ham. It goes into a cooler or a pile of towels for about a half hour. It's always a hit. I also buy a black forest deli hams that I spike with cloves, let sit overnight, and slow smoke for hours covered lightly to stop from turning black. After resting I break out the slicer and slice it as thin as possible and bag it up. I get about 10- 1lb bags but they don't last. Last edited by cooper barrett; 01-03-2021 at 12:33 AM.. |
Posts: 13,669
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#15906 | |
Politically Incorrect
Join Date: Feb 2009
Location: Scottsdale, AZ
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Quote:
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Posts: 51,535
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#15907 |
Politically Incorrect
Join Date: Feb 2009
Location: Scottsdale, AZ
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That's very interesting ..... first time in my life I've seen lasagna served with a side of meat balls.
![]() The meat is always in the lasagna in everyone I've eaten. Do you normally do it this way? I've grown up with mostly Italians back east and I've never seen this. I'm intrigued. |
Posts: 51,535
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#15908 | |
MVP
Join Date: Aug 2017
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Maybe it was the ham and too much of a salt water product.
The amount of water varies and the more the water, the less the flavor. Quote:
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Posts: 13,669
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#15909 | |
BIG ME
Join Date: Jan 2012
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Quote:
Mixing chipotle peppers and mayonnaise makes the best sauce for burgers. |
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Posts: 29,740
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#15910 | |
Supporter
Join Date: Apr 2007
Location: Scott City KS
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Quote:
It was just still pretty tough. That’s why I’m thinking I didn’t cook it long enough. |
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Posts: 57,485
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#15911 | |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
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Quote:
Place here called Club Lucky has a cheese lasagna (they offer it with a bolognese as well) that I like to order with a meatball side. So that's where I got the concept but wanted to smoke the meatballs to add a more rustic vibe. |
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Posts: 34,697
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#15912 |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
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Sous Vide steak tonight. Trying to dial in the right temperature for these almost 2" thick cuts. Low 130's seems to be a good spot for getting medium rare, but these are thicker steaks than I've tried before.
Salt/Pepper uncovered in the fridge for 24 hours. Thank you FMB for that tip. RIP to you sir. ![]() |
Posts: 46,001
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#15913 |
Politically Incorrect
Join Date: Feb 2009
Location: Scottsdale, AZ
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Posts: 51,535
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#15914 | |
Politically Incorrect
Join Date: Feb 2009
Location: Scottsdale, AZ
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Quote:
![]() I did a rib eye last week and the 500 degree oven after searing on stove turned all the fat into butter. |
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Posts: 51,535
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#15915 |
MVP
Join Date: Aug 2017
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Dry brine for a few hours or a few days is always good thing. That's a nice Porterhouse, 1st cut?. the filet side is huge.
When the marbling isn't the best, brining longer is always a good thing. More salt is not the way to go, more time is. |
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