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Showing content with the highest reputation on 12/04/2022 in all areas

  1. Great to see you back @Basher! put up the Christmas tree and decorations yesterday and shaved off a chicken schwarma meat stick during the afternoon Mediterranean salad with garbanzo beans, bell peppers, red onion, cherry tomatoes, cucumbers, feta basil & herb pearled cous cous homemade tadziki toasted pita
    4 points
  2. With these ribs I prepped them first by laying them in a sheet of Aluminum foil and dousing them with enough Japanese BBQ sauce for absorbtion. Wrapped up and placed in frig for 2-3 hours. They come out a nice soft brown in color, then a rub called Saucehound sweet/salty and well balanced. It's a rub you can use on beef, pork, chicken or fish....find it on Amazon however they only have it in the small shaker, I generally order the 5lb bag and divy out shares. At the 3hr point I wrapped in a combined sauce of Go-Chu-Jang, Sweet Mirin and a sweet Ginger Sauce for a little heat. I removed the ribs after 30 to 40 mins and placed back on the grill for some more sauce to set. Beautiful colored ribs and the taste was there too. Layers of flavor
    2 points
  3. Thank you peeps. We are limping back into home with much Reno work yet to be completed. The dry aging fridge is our every day fridge until the cold room is built back in on Monday, the outside is incomplete, the rooftop garden is yet to be waterproofed and landscaped, we are moving boxes and trying to clean up our other house. All in all thing are pretty ugly around here just glad to get a cook up on the KK….. and the Parilla. Here is part of the kitchen. I’ll post some more tomorrow. Sent from my iPhone using Tapatalk
    1 point
  4. Forgot to mention a great French Chef technique …….. after pulling your bird from the refrigerator, put ice packs on the breast meat while the rest of the bird comes to room temp. This will ensure your dark meat finishes in the 185 - 190 range as the breast hits the 170s while maintaining a consistent skin doneness all around. . The dark meat connective tissue at renders at about 180. Anything below that temp the dark meat could be a bit tough.
    1 point
  5. That is some set up @C6Bill! I am going to regret showing this to my husband I think... Looking forward to seeing your steer in pride of place when the weather is better @Tyrus
    1 point
  6. Finally back home…. Limping into Xmas. Easing back in for an uncomplicated cook for the kids end of school year with a few of their mates. It’s been a long time between cooks Sent from my iPhone using Tapatalk
    1 point
  7. 40th birthday brisket. First time really cooking for more than just my wife and I. The brisket came out excellent and everyone really enjoyed it. Got enough seasoning on it this time for a very flavorful bark and went fat side up (Costco USDA Prime). I think I prefer it that way so you get a nice undisturbed fat layer that presents well. This cooked a lot quicker than I thought it would so I blew through the wrap stage while I was sleeping. Bonus though as it was done a lot earlier and was able to carve it up for lunch rather than dinner. It resulted in some spots of the bark getting a bit tough as you can see by the pieces lying in the forefront but it wasn't much of a problem at all. Just advice if you ever do the candles. You gotta be quick! The candles were melting in the meat lol. And my other vice....watches. The Navy Exchange had a big sale so we picked up the Cherry Red dial Oris Aquis as a 40th birthday memento. Can't stop looking at the dial when in sunlight.... -Nick
    1 point
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