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10-27-2014, 05:40 PM | #2011 |
Gimme My Berries Back!
Join Date: Apr 2006
Location: None of your business
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I've been there.
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Posts: 162,089
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10-29-2014, 06:05 PM | #2012 |
Cast Iron Jedi
Join Date: Nov 2004
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Thick cut, pan roasted pork loin with a homemade spicy barbecue sauce.
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Posts: 35,253
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10-30-2014, 07:26 AM | #2013 |
Cast Iron Jedi
Join Date: Nov 2004
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Three words, my friend: Pork. Jowl. Bacon.
Also, I don't know what thread it was in, but whoever talked about the bacon press thingies deserves a ****ing medal. |
Posts: 35,253
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10-30-2014, 08:15 AM | #2014 |
Baba Ganoush
Join Date: Jan 2012
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Posts: 29,468
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10-30-2014, 08:25 AM | #2015 | |
MVP
Join Date: Feb 2007
Location: Liberty, MO
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Quote:
brown the burger (venison is the best, but beef will do), diced onions, diced green peppers, diced red peppers. Add a can of diced tomatoes and a can of tomato sauce. Let it simmer for an hour or so. Add Chili powder, fresh grated garlic, the mustard, the vinegar, and the corn meal. I prefer crushing up my own dried chilis (ancho and new mexico), but the chili powder will do fine. Amounts are approximate: 2 lbs ground venison or beef 1 large onion 2 green peppers 2 red peppers 1 can diced maters 1 can mater sauce 1/4 cup chili powder (or 5 crushed dried chilis) 2 TBLP yellow mustard 2 TBSP apple cider vinegar 1/4 cup corn meal Salt/pepper to taste Should be able to whip this up in about 1.5 hours total time. |
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Posts: 15,399
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10-30-2014, 08:42 AM | #2016 |
Politically Incorrect
Join Date: Feb 2009
Location: Scottsdale, AZ
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Posts: 51,111
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10-30-2014, 08:58 AM | #2017 |
Cast Iron Jedi
Join Date: Nov 2004
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Which part?
The pork jowl bacon is just bacon made from pork jowls. Similar to guanciale. The bacon press is a disk with a handle you use to put on top of the bacon while it cooks to keep it flat. This one's mine: http://smile.amazon.com/Norpro-Round...ds=bacon+press It keeps the meat in constant contact with the pan, helps keep it flat, and on only one use, I think it helps to render fat better (perhaps because of the increased connection to the pan, but also possibly because of the disk heating up and helping to slowly cook from the top). It also seems to trap some steam under the press, which likely also helps to render the fat. |
Posts: 35,253
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10-30-2014, 09:04 AM | #2018 | |
"Think BOOM!"
Join Date: Nov 2003
Location: 33.675° N 106.475° W
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Quote:
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10-30-2014, 09:10 AM | #2019 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
I've never heard of chili without onion of some sort (even dried). |
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10-30-2014, 09:46 AM | #2020 |
"Think BOOM!"
Join Date: Nov 2003
Location: 33.675° N 106.475° W
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Posts: 182,741
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10-30-2014, 11:14 AM | #2021 |
Ultrabanned
Join Date: Oct 2007
Location: North da River
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Chili without onion sounds ****ing awful.
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Posts: 40,976
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10-31-2014, 02:00 AM | #2022 |
In Search of a Life
Join Date: Mar 2005
Location: Central Valley, Cali
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not for dinner but a snack lol
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Posts: 29,110
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10-31-2014, 05:14 PM | #2023 |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
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Posts: 45,784
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11-02-2014, 05:22 PM | #2024 |
Cast Iron Jedi
Join Date: Nov 2004
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Had shepherd's pie at lunch. Just having burgers on the cast iron for dinner, but the wife made homemade hamburger buns today.
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Posts: 35,253
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11-02-2014, 06:04 PM | #2025 |
pie is never free
Join Date: Sep 2006
Location: the drivers seat
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Dinner is a second serving of sausage gravy over biscuits just like breakfast... it turned out BEAUTIFULLY the first time and I have no doubt it'll be just as good X2.
Might even add an egg or two, gonna be killer all over again. |
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