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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: 57,469
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#10921 | |
MVP
Join Date: Aug 2017
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Quote:
We used to marinate a 2"-2.5" piece and slow direct grill it til pink in the center (Fred Flintstone steak) or seared off and put in oven w/ wine as a standing rib roast with veggies. I smoke it just like a brisket and have fooled many in blind tests.. (see chuck roll brisket). It's a very versatile yet well worked muscle. I freeze and thin slice for Italian beef or Philly steak sammies or rollups. I have Sous Vide'd a piece of one 3X7" after a 3 hour smoke, quite tasty. but without breaking it down at 200+ degrees your going to have gristle and tough pieces. I am just trying Smoke/ SV/ Smoke or bake and have had some luck. Hope that gives you a starting point. |
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Posts: 13,669
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#10922 |
BIG ME
Join Date: Jan 2012
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Posts: 29,734
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#10923 |
Mostly Ignored
Join Date: Jul 2013
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Posts: 18,096
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#10924 | ||
Mostly Ignored
Join Date: Jul 2013
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Quote:
Quote:
FMB, If I was going the beef route for fettuccine Alfredo, what cut of beef would you recommend? |
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Posts: 18,096
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#10925 | |
Cast Iron Jedi
Join Date: Nov 2004
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What's For Dinner? Here's Mine Vol. 3.
Quote:
To slice like 1/4-1/2 inch slices? Flank or skirt. Maybe flat iron. Last edited by Fire Me Boy!; 02-27-2018 at 05:33 PM.. |
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Posts: 35,253
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#10926 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Posts: 118,030
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#10927 | |
MVP
Join Date: Aug 2017
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Quote:
I call a faint ring a "cook" ring (not a cock) and as long as its fuel being burnt, you should get it, but because there are no gases in an electric smoker or oven and it's just making heat you won't... Meathead is the same person who said a good way to assure you don't get a "good" smoke ring is to over apply rub by blocking the gases from the myoglobin... So I am sticking with what I said "Too much rub get no smoke ring Fact" 1/8" is for cigars. |
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Posts: 13,669
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#10928 | |
MVP
Join Date: Aug 2017
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Quote:
7 bone chuck roast ![]() Shoulder clod roast cross ![]() Chuck roll cross ![]() Last edited by cooper barrett; 02-27-2018 at 06:06 PM.. |
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Posts: 13,669
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#10929 |
MVP
Join Date: Aug 2017
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Posts: 13,669
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#10930 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Posts: 118,030
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#10931 |
MVP
Join Date: Aug 2017
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Hey I'm seem to be the only one who has ever mentioned a chuck roll, I have never cooked a clod or bought one but I did know what it was. Sorry If I offended you by posting a pic of a cross of a clod and a chuck roll and pointing out that they were 2 different pieces of muscle. Since together are referred to a beef shoulder or chuck. I honestly think I hit a nerve... I'm sorry. Kleenex?
I was politely giving you the same shit I get when I Google something, and post a picture of something. Dish it out..... I am sorry that I have lived a good life, traveled a lot, met a lot of people. Had lots of experiences I seem to have just fallen into. Next time I will just sat that the guy who died in that car was from a small town in IN that my friends company was started in. That guy was known to have worked there cleaning the shop. Would that make you happy? You really should get out there and meet some people. Looking back, You will wish you did before some ****ing smart ass on an Internet board starts busting your nuts over a story that was shared. |
Posts: 13,669
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#10932 | |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Quote:
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Posts: 118,030
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#10933 | |
MVP
Join Date: Aug 2017
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Quote:
*I put the biscuits in the oven cause mama don't like chewy goowy biscuits or stuffing.... |
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Posts: 13,669
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#10934 |
Mostly Ignored
Join Date: Jul 2013
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Still trying to decide what to do with that shoulder steak. For the time being, I took FMB's advice and bought a flat iron steak to make steak fettuccine alfredo. I'm surprised at how well it turned out for my first time making alfredo sauce from scratch.
The sous vide is really turning out to be a spectacular tool. I put the flat iron in the water bath for three hours at 128 degrees, and then seared it over the stove. We don't have a cast iron, so I had to use a regular pan. It turned out great, but I want to still get a cast iron pan. The wife and kid put broccoli in theirs, but I ate my broccoli separately....didnt want no damn vegetable ruining my delicious Alfredo sauce. ![]() ![]() |
Posts: 18,096
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#10935 | |
BIG ME
Join Date: Jan 2012
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Quote:
2 sticks unsalted butter 1 1/2 Cups heavy cream Salt and white pepper to taste 1 dash garlic salt 3/4 cup grated Romano cheese 1/2 cup grated Parmesan cheese |
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Posts: 29,734
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