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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: 57,432
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#376 |
Cast Iron Jedi
Join Date: Nov 2004
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Cooked in a concoction of soy, mirin, sugar, green onion, garlic, and ginger (all blitzed in the Vitamix). Then sliced and broiled for a few minutes per side to caramelize. The soy and sugar brown nicely. Last edited by Fire Me Boy!; 10-21-2015 at 07:11 AM.. |
Posts: 35,253
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#377 | |
Supporter
Join Date: Apr 2007
Location: Scott City KS
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Quote:
![]() Looks amazing man. So tell me what a pork belly tastes like? What is the texture? I am having a hard time imagining it. |
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Posts: 57,432
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#378 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
Well, it's basically uncured bacon, so it's pretty fatty. But it's that tender, super rich fat (I've heard it called "royal" fat, IIRC, but I can't seem to find that now). It's "porky," not bacony, though. It's melt-in-your mouth. Finished under the broiler, it has a bit of a crispness to the exterior, but not a crunch like bacon. Some people prepare it with the skin on and fry it skin-side down to add some big-time crispness from the cracklin, but I don't like the skin (sometimes it just becomes tough and leathery, and I don't like dealing with it). |
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Posts: 35,253
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#379 |
MVP
Join Date: Feb 2007
Location: Liberty, MO
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No pic, but I made a rockin pureed roasted cauliflower and sweet potato bisque that was amazing. Roasted the cauliflower, and diced sweet taters. Placed in a vitamix with some vegetable stock and a very small amount of cream. Salt/pepper, garlic, and a very small amount of ground cinnamon. Will do again.
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Posts: 15,735
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#380 |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
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Made pozole as a post Royals celebration hangover cure.
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Posts: 34,643
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#381 |
Supporter
Join Date: Aug 2000
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Change in the weather had me jonesing for an open-faced pot roast sandwich.
Simple. delicious. |
Posts: 95,642
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#382 | |
I like Pie!
Join Date: Jan 2004
Location: In my garage
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Quote:
How do you cook your roast? I picked up a 2.4 pound bottom round roast on sale today. I'm thinking about trying a new recipe I found online that cooks it like a prime rib roast. 500 degree oven, cook for 5 min a pound, shut the oven off and leave for 1 hour, take it out rest for 15 min for medium rare. Normally use the slow cooker with lots of veggies. |
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Posts: 5,383
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#383 |
Cast Iron Jedi
Join Date: Nov 2004
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Posts: 35,253
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#384 | |
Supporter
Join Date: Apr 2007
Location: Scott City KS
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Quote:
I can't really justify any other method for ease of cooking cleanup etc. Success or failure almost always has hinged on the cut of roast. The only thing we've done different is grilled a few of them. A sirloin roast was F'in awesome. Most of the rest were meh. |
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#385 | |
Supporter
Join Date: Aug 2000
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Quote:
It was shoulder, but I got a 'manager's special' on a Certified Angus cut close to best by date. |
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#386 |
Supporter
Join Date: Apr 2007
Location: Scott City KS
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Speaking of roasts, does anyone have a decent recipe for Mexican style roast beef? Similar to chipotles barbacoa?
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Posts: 57,432
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#387 | |
Ultrabanned
Join Date: Oct 2007
Location: North da River
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Quote:
http://cincyshopper.com/copycat-chip...rnitas-recipe/ |
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Posts: 41,259
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#388 |
Supporter
Join Date: Apr 2007
Location: Scott City KS
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Posts: 57,432
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#389 |
Ultrabanned
Join Date: Oct 2007
Location: North da River
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Posts: 41,259
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#390 |
Supporter
Join Date: Apr 2007
Location: Scott City KS
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Posts: 57,432
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