What did everyone cook today?
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Tex_77 @s-a-m I have used mayo or mustard at various times, both are great for getting spices to adhere to the meat, I am not as thrilled with the crust… What develops is actually very good, but I find it to be too thin…
raider2119 I’ve never done mustard on a steak, but I believe I have in the past on ribs and brikset.
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I just grilled weird looking ribeyes, [censored] good though.
twilliams Looks like they flattened out during the aging process… I age in Umai bags, and I truss the roast every inch or so with rubber bands to hold it’s shape.
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Made some red wine braised short ribs yesterday, they were to die for.
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Tex_77 NICE looking! Get a lot of use out of that Dutch Oven?
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Jonathon I do, it’s a lodge, the one thing I don’t like about it is the walls aren’t straight down on the inside, so you lose a little space for browning. I keep thinking I want to buy a Staub, then I look at the price and change my mind.
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Tex_77 The walls aren’t straight down or are? I don’t understand how them being straight down would create less room? Or do they go out in other dutch ovens?
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Tex_77 The walls aren’t straight down or are? I don’t understand how them being straight down would create less room? Or do they go out in other dutch ovens?
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Tried a Parmesan crusted sirloin this weekend. Was actually quite good. I just melted a couple tablespoons of butter, mixed in Parmesan until it thickened up, then added some garlic powder. Definitely going to do this again, especially with lesser cuts.! I added it on top of the steak and then cranked the heat up for a couple minutes. Forgot to get the “after picture” as we were too busy eating!
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Brianh I am VERY guilty of taking the before and getting too excited and eating before I take an after pic! Look good man!
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Brianh I am VERY guilty of taking the before and getting too excited and eating before I take an after pic! Look good man!
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Jonathon I’m also that guy! I’ve got a unique cut of beef ribs with attached ‘Denver’ steak in the smoker and a Tomahawk that I’m doing in the fire pit today
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Cajun and green chilie pasta
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Putting up some dried sausage this morning
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Tex_77 that looks tasty. You will have to share the recipe
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erich52 said in What did everyone cook today?:
Tex_77 that looks tasty. You will have to share the recipe
Just Google cajun pasta and wing it from their!
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler.Tex_77 I made a glorious twist on a Reuben pizza tonight with a lemon roasted Brussel sprout, house pastrami (steamed Katz style) and spinach with homemade Russian dressing. The pizza was cooked in a carbon skillet in the oven for a deep dish style pie.
Better Living Through BBQ!
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Tex_77 I made a glorious twist on a Reuben pizza tonight with a lemon roasted Brussel sprout, house pastrami (steamed Katz style) and spinach with homemade Russian dressing. The pizza was cooked in a carbon skillet in the oven for a deep dish style pie.
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Tex_77 Can you list a bit of a recipe for that? Looks amazing! Joe Hell that looks good but how DARE you put Brussel Sprouts on Pizza?!
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