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Old 07-15-2015, 08:45 AM  
Buehler445 Buehler445 is offline
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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..
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Old 03-30-2019, 06:07 PM   #13531
cooper barrett cooper barrett is offline
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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.
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Old 03-30-2019, 06:15 PM   #13532
Fire Me Boy! Fire Me Boy! is offline
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Quote:
Originally Posted by cooper barrett View Post
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.
**** you.
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Old 03-30-2019, 07:26 PM   #13533
Pablo Pablo is offline
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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.


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Old 03-30-2019, 07:36 PM   #13534
Willie Lanier Willie Lanier is offline
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Quote:
Originally Posted by Pablo View Post



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.


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I know you guys are giving the meat elitist shit, but he's not wrong...

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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Willie Lanier would the whole thing.Willie Lanier would the whole thing.Willie Lanier would the whole thing.Willie Lanier would the whole thing.Willie Lanier would the whole thing.Willie Lanier would the whole thing.Willie Lanier would the whole thing.Willie Lanier would the whole thing.Willie Lanier would the whole thing.Willie Lanier would the whole thing.Willie Lanier would the whole thing.
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Old 03-30-2019, 08:48 PM   #13535
cooper barrett cooper barrett is offline
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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.

Quote:
Originally Posted by Pablo View Post



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: 13,669
cooper barrett Forgot to Remove His Claytex and Got Toxic Shock Syndrome.cooper barrett Forgot to Remove His Claytex and Got Toxic Shock Syndrome.cooper barrett Forgot to Remove His Claytex and Got Toxic Shock Syndrome.cooper barrett Forgot to Remove His Claytex and Got Toxic Shock Syndrome.cooper barrett Forgot to Remove His Claytex and Got Toxic Shock Syndrome.cooper barrett Forgot to Remove His Claytex and Got Toxic Shock Syndrome.cooper barrett Forgot to Remove His Claytex and Got Toxic Shock Syndrome.cooper barrett Forgot to Remove His Claytex and Got Toxic Shock Syndrome.cooper barrett Forgot to Remove His Claytex and Got Toxic Shock Syndrome.cooper barrett Forgot to Remove His Claytex and Got Toxic Shock Syndrome.cooper barrett Forgot to Remove His Claytex and Got Toxic Shock Syndrome.
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Old 03-30-2019, 08:53 PM   #13536
threebag threebag is offline
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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.
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Old 03-30-2019, 09:13 PM   #13537
cooper barrett cooper barrett is offline
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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


Quote:
Originally Posted by threebag02 View Post
I threw together some steak fajitas.

I need a recipe rehab I have been doing philly steak in a low carb tortilla recently.

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.
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cooper barrett Forgot to Remove His Claytex and Got Toxic Shock Syndrome.cooper barrett Forgot to Remove His Claytex and Got Toxic Shock Syndrome.cooper barrett Forgot to Remove His Claytex and Got Toxic Shock Syndrome.cooper barrett Forgot to Remove His Claytex and Got Toxic Shock Syndrome.cooper barrett Forgot to Remove His Claytex and Got Toxic Shock Syndrome.cooper barrett Forgot to Remove His Claytex and Got Toxic Shock Syndrome.cooper barrett Forgot to Remove His Claytex and Got Toxic Shock Syndrome.cooper barrett Forgot to Remove His Claytex and Got Toxic Shock Syndrome.cooper barrett Forgot to Remove His Claytex and Got Toxic Shock Syndrome.cooper barrett Forgot to Remove His Claytex and Got Toxic Shock Syndrome.cooper barrett Forgot to Remove His Claytex and Got Toxic Shock Syndrome.
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Old 03-31-2019, 06:16 AM   #13538
Fire Me Boy! Fire Me Boy! is offline
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Quote:
Originally Posted by cooper barrett View Post
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.
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..
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Old 03-31-2019, 07:26 AM   #13539
patteeu patteeu is offline
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Quote:
Originally Posted by Fire Me Boy! View Post
Many of us preach the dry brine for steaks. I find 24-48 hours is the sweet sport.
I thought love was the sweet sport.
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Old 03-31-2019, 07:41 AM   #13540
cooper barrett cooper barrett is offline
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Originally Posted by Fire Me Boy! View Post
Many of us preach the dry brine for steaks. I find 24-48 hours is the sweet sport.
Depends on the meat, marbling, thickness.

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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Old 03-31-2019, 08:54 AM   #13541
Fire Me Boy! Fire Me Boy! is offline
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Quote:
Originally Posted by cooper barrett View Post
Depends on the meat, marbling, thickness.



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
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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Old 03-31-2019, 10:41 AM   #13542
Fire Me Boy! Fire Me Boy! is offline
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Having sous vide mahi with a corn tomato salad for lunch.
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Old 03-31-2019, 10:55 AM   #13543
mlyonsd mlyonsd is offline
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Having sous vide mahi with a corn tomato salad for lunch.
Yesterday on America's Test Kitchen they did sous vide poached eggs cooked in the shell. It was weird watching them crack the shells open and lay a perfectly poached egg on top of toast.
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Old 03-31-2019, 11:54 AM   #13544
Baby Lee Baby Lee is offline
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I thought love was the sweet sport.
I thought Gin Rummy was the suite sport.
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Old 03-31-2019, 12:23 PM   #13545
threebag threebag is offline
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Menu:

Carnitas with cilantro lime rice and guacamole(slices) and fresh salsa with chips


ICE COLD BEER
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