Sounds deserving of some pics.
Type: Posts; User: nadB; Keyword(s):
Sounds deserving of some pics.
Thanks, PawDawg. Actually I like to spiral cut 'em to enhance the flavor. Get more smoke plus I baste 'em while they cook, and there's lots more surface area to baste on when you do 'em that way.
Yup.
Easy Said, Easy Done.
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Was thinking about tailgating kicking off around here shortly, so found myself craving a sausage sammich for supper.
Maybe with some peppers and onions and cheese.
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Dang.
I knew DFM loves using parchment paper but I had no idea he was doing cooking videos these days. What's with the "assumed name", DFM ??
How'd you come up with "Chef Doug" ??
...
Here ya go, Johnny --
http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html#seasonwhen
So many variables, tenacious. :icon_roll: That's why I went the sous vide route - predictable and perfect results every time.
Would LOVE to see some pics next time you do yours.
You can bring a 1-inch thick steak (depending on the cut) up to whatever degree of doneness (internal temp.) you want in about an hour or so. Then you can just leave it alone for maybe three or four...
Nothing special, for sure, but got some sammich material for next week for my meager efforts.
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Dragged out my old Orion cooker today; can't remember the last time I fired it up. Found some frozen chicken breasts, frozen chicken breast tenders, and frozen hb patties in one of our freezers, and...
I love olives, both green and black. However, my sister brought these with deviled eggs she had made. So, wasn't really my choice this time. :)
Did manage to choke some down, tho.
Smoke rings and all.
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Ho Hum; How boring;
Same 'ol; Same 'ol
Smokey Bones
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Seared in a cast iron grill pan
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Seared in a cast iron skillet
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O.K.
I have a confession to make...... Always had trouble grilling steaks because I don't really do em that often, and also use different cuts of meat and various thicknesses, depending on...
Thanks, Joey. BTW, getting close to lunch time. :)
Thanks, tenacious. The wife pouts if my ribs aren't tender, tender, tender, but I went just a tad farther than usual with these. BTW, one distinctive quality of my ribs is nobody ever needs a...
Whoops................... Way too tender to properly slice. LITERALLY falling off the bone.13420
Looks like :icon_roll: we had the same idea.13419
Sounds interesting. I'll check it out.
Thanks
Please post pics. TIA :)
I'm sure your recipe is good, but it does look complicated. I try to do KISS for butts. Put rub on it (I like to use Greek seasoning on butts) and smoke it indirect at 225 degrees with heavy...
Oh, no. Removed the membranes and sprinkled 'em good with Tony's a couple hours before deep frying. Back into the fridge until time to fry. Rolled 'em in plain flour and fried in peanut oil at...