tony b Posted December 6, 2020 Report Share Posted December 6, 2020 Local supermarket has been stocking Angus Reserve flat iron steaks lately. I'm getting into them. One last night on the sear grate, bourbon barrel chunk, rubbed with SuckleBusters Texas Pecan. Plated up with roasted spuds, sauteed shrooms, chimichurri and a side salad. Topped it off with a nice Merlot. A nice Saturday night meal. 8 Quote Link to comment Share on other sites More sharing options...
Troble Posted December 6, 2020 Report Share Posted December 6, 2020 @tony b flat iron is one of my favorite cuts. They say it’s second most tender after filet. Looks great as always 1 Quote Link to comment Share on other sites More sharing options...
AJR Posted December 7, 2020 Report Share Posted December 7, 2020 Burnt ends turned out to be about the best ever. 10 Quote Link to comment Share on other sites More sharing options...
AJR Posted December 7, 2020 Report Share Posted December 7, 2020 3 hours ago, tony b said: Hot & Fast brisket is a good way to go sometimes. You had extra time, so why not a batch of burnt ends?? Great minds... 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted December 7, 2020 Report Share Posted December 7, 2020 👍 👍 Quote Link to comment Share on other sites More sharing options...
tony b Posted December 7, 2020 Report Share Posted December 7, 2020 5 hours ago, Troble said: @tony b flat iron is one of my favorite cuts. They say it’s second most tender after filet. Looks great as always This one had great marbling. Came out very juicy and tender. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted December 7, 2020 Report Share Posted December 7, 2020 Tonight was a "hybrid" cook. Indian Butter Chicken. Marinated chicken thighs went onto the KK, direct, main grate, 325F with cherry wood chunks. Marinade of yogurt, garlic, ginger, garam marsala, cumin, cayenne, sweet paprika and honey. Pulled early (145F IT) and put into the sauce (coconut milk, tomatoes, onions, garlic, ginger, garam marsala, half-n-half and butter) to finish. Plated with basmati with coriander and cumin seeds and a side of steamed green beans (lemon myrtle and bouquet garni in the steaming water). 9 Quote Link to comment Share on other sites More sharing options...
Basher Posted December 7, 2020 Report Share Posted December 7, 2020 Rib fillet Steaks tonight that my son wanted to buy and cook.Here’s how they turned out.Pretty good.This with a truffle butter.With the left over heat we wanted some school holiday snacks.Sent from my iPhone using Tapatalk 9 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted December 8, 2020 Report Share Posted December 8, 2020 Looks awesome mate Local supermarket has been stocking Angus Reserve flat iron steaks lately. I'm getting into them. One last night on the sear grate, bourbon barrel chunk, rubbed with SuckleBusters Texas Pecan. Plated up with roasted spuds, sauteed shrooms, chimichurri and a side salad. Topped it off with a nice Merlot. A nice Saturday night meal. Sent from my SM-T835 using Tapatalk 3 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted December 8, 2020 Report Share Posted December 8, 2020 Tri tipSent from my SM-T835 using Tapatalk 7 Quote Link to comment Share on other sites More sharing options...
Basher Posted December 8, 2020 Report Share Posted December 8, 2020 Left over gravlax in pasta with garden spinach, dill, cherry toms, and some capers.Sent from my iPhone using Tapatalk 6 Quote Link to comment Share on other sites More sharing options...
Troble Posted December 9, 2020 Report Share Posted December 9, 2020 (edited) Made a care package of pulled pork sandwiches for the 11 teachers at my kids preschool. Each bag had a bottle of BBQ sauce, bag of cole slaw, bag of pulled pork and bag of Hawaiian rolls. cooked 3 bone in pork butts on my 32 KK. Took a lot longer than normal and had double drip pan on lower grate. Started at 215 for 6 hours, then took it up to 245 for 7 hours, then wrapped and finished at 275 for two hours. Finished in broiler for extra crispyness Edited December 9, 2020 by Troble 11 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 9, 2020 Report Share Posted December 9, 2020 I need a job at the school. 3 Quote Link to comment Share on other sites More sharing options...
tony b Posted December 9, 2020 Report Share Posted December 9, 2020 Super cool! 2 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted December 10, 2020 Report Share Posted December 10, 2020 What a nice Christmas present for the teachers! That’s a great looking cook, thanks for posting it. 1 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted December 10, 2020 Report Share Posted December 10, 2020 (edited) We're having a 2 day "heat wave" here - low 50s, before the rain and snow come starting tomorrow. So to celebrate, last night was pork cutlets (Sweet Heat & Garlic 101), with a grilled pear (Pineapple Head). Direct, main grate, 325F, peach wood chunks. The grilled pear went into a warm salad of wilted spinach, toasted pecans, shallot/bacon grease/grainy mustard viniagrette. Side of wild rice done in the InstaPot. Edited December 10, 2020 by tony b 7 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted December 10, 2020 Report Share Posted December 10, 2020 Carne Asada applied to a Sirloin flap or known otherwise as the Bavette steak. A piece maybe unfamiliar to some but similar to flank when cut against the grain. Anyhow, this marinated for 2.5 hours but, time was short..I do believe a longer rest for 6-8 hours would have been better. No complaints. 3 little piggies as an accent cooked over oak. Asparagus and pasta with green onion. 7 Quote Link to comment Share on other sites More sharing options...
Troble Posted December 11, 2020 Report Share Posted December 11, 2020 @Tyrus I’m a fan of the Bavette cut . Looks like you cooked it about perfectly 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted December 11, 2020 Report Share Posted December 11, 2020 (edited) Had a bunch of leftover pork butt and also happened to stumble upon the chili thread this morning when I was up before the rest of my house so I made some chili today recipe included ground beef, dark red kidney beans, black beans, corn, green & red bell peppers, sweet onion, garlic, chili powder, cumin, salt, pepper, beef bone broth, Worcester sauce, jalapeño & a chipotle Chile in adobo sauce Made some homemade cornbread with my secret ingredient (sour cream) to keep them moist and creamy simmered over low heat for 6 hours Edited December 11, 2020 by Troble 6 Quote Link to comment Share on other sites More sharing options...
tony b Posted December 11, 2020 Report Share Posted December 11, 2020 (edited) 14 hours ago, Troble said: @Tyrus I’m a fan of the Bavette cut . Looks like you cooked it about perfectly Me, too. But hard to find. Porter Road carries it, but it sells out quickly there. Not a Bavette, but close - another Flat Iron steak cook to celebrate the nice day (rain has already started today, turning to snow all night and into tomorrow morning.) Direct, sear grate, post oak and mesquite chunks. Rubbed with Garlic 101 and Cowlick. Airfryer curly fries with green sauce. Mushrooms and chimichurri for the steak. Had a leftover grilled pear for the salad, with blue cheese. Edited December 11, 2020 by tony b 5 Quote Link to comment Share on other sites More sharing options...
