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07-15-2015, 08:45 AM | |
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: 58,014
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03-30-2019, 06:07 PM | #13531 |
MVP
Join Date: Aug 2017
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I need to get on line and look at my last bloodwork...
I have no idea where my numbers fall but other than a little fungus I have all my toes. |
Posts: 13,669
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03-30-2019, 06:15 PM | #13532 |
Cast Iron Jedi
Join Date: Nov 2004
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Posts: 35,253
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03-30-2019, 07:26 PM | #13533 |
Ultrabanned
Join Date: Oct 2007
Location: Northland
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Didn't even consult with my local seam butcher before getting this $8/lb strip from the Costco meat case and cooking it. Think it may have tasted better if I would have sought after their wisdom. Sent from my iPhone using Tapatalk |
Posts: 42,703
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03-30-2019, 07:36 PM | #13534 | |
Veteran
Join Date: Nov 2009
Location: Canton
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Quote:
Tri tip isn't a good cut All that said I eat tri tip weekly because it's delicious if properly prepared |
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Posts: 1,983
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1 0 |
03-30-2019, 08:48 PM | #13535 |
MVP
Join Date: Aug 2017
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I bought some really nice $10 strips from Sam's last week. Marked choice looked prime. The 'in the know" butcher didn't know about it. Ever try a dry salt brine? 12 hours at less the 1" 24 hours over an inch longer if you dare.
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Posts: 13,669
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03-30-2019, 08:53 PM | #13536 |
Snacks Are Under My Apron
Join Date: Jan 2006
Location: The Edge
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I threw together some steak fajitas.
I need a recipe rehab I don’t know if it’s the spring coming on or if I am just getting bored of my menu. It’s just been busy then grow in a couple days of nice weather then back to some nasty shit. |
Posts: 24,709
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03-30-2019, 09:13 PM | #13537 | |
MVP
Join Date: Aug 2017
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Smoker ready to go, fryer chickens, thighs, and ribs brined and seasoned, ready to go but it's been raining and suppose to be snowing tomorrow... **** Me Running
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Posts: 13,669
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03-31-2019, 06:16 AM | #13538 |
Cast Iron Jedi
Join Date: Nov 2004
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Many of us preach the dry brine for steaks. I find 24-48 hours is the sweet spot.
Last edited by Fire Me Boy!; 03-31-2019 at 08:55 AM.. |
Posts: 35,253
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03-31-2019, 07:26 AM | #13539 |
The 23rd Pillar
Join Date: Sep 2002
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Posts: 110,871
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03-31-2019, 07:41 AM | #13540 | |
MVP
Join Date: Aug 2017
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Quote:
Too long is worse IMHO than too short. I went 48 hours on 1 3/4" thick porterhouse/ t bones. Not all of us have a countertop machine to age our steaks. I haven't heard much about yours |
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Posts: 13,669
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03-31-2019, 08:54 AM | #13541 |
Cast Iron Jedi
Join Date: Nov 2004
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I've got a prime strip in there now. The ribeye turned out good, but I didn't age it long enough. I could definitely tell a difference in the tenderness and meatiness. Going 45-50 days on the strip. Should be ready to go around the first of May.
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Posts: 35,253
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03-31-2019, 10:41 AM | #13542 |
Cast Iron Jedi
Join Date: Nov 2004
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Having sous vide mahi with a corn tomato salad for lunch.
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Posts: 35,253
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03-31-2019, 10:55 AM | #13543 |
Supporter
Join Date: Aug 2000
Location: Spink, SD
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Posts: 39,186
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03-31-2019, 11:54 AM | #13544 |
Supporter
Join Date: Aug 2000
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Posts: 95,642
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1 0 |
03-31-2019, 12:23 PM | #13545 |
Snacks Are Under My Apron
Join Date: Jan 2006
Location: The Edge
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Menu:
Carnitas with cilantro lime rice and guacamole(slices) and fresh salsa with chips ICE COLD BEER |
Posts: 24,709
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