What did everyone cook today?
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Validation of the “Reverse Sear” method for Ribeye Steaks. Other steak types like sirloin, chuck and filet are worthy via sous vide or reverse sear. But, in this case, I now support the teachings of many on this site that the reverse sear method is the best for Ribeye. The pics below are from the start to finish of the process while teaching a family of its benefits. Rub mix by parts: 4 Smoked Paprika, 2 Kosher Salt, 2 Chili Powder, 2 Ground Cumin, 2 Granulated Garlic, 1 White Sugar, 1 Brown Sugar, 1 Mustard Powder, 1 Black Pepper, 1 Cayenne, 1 Curry Powder.
zbigjeff what temp did you pull it at to sear? They look great.
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Validation of the “Reverse Sear” method for Ribeye Steaks. Other steak types like sirloin, chuck and filet are worthy via sous vide or reverse sear. But, in this case, I now support the teachings of many on this site that the reverse sear method is the best for Ribeye. The pics below are from the start to finish of the process while teaching a family of its benefits. Rub mix by parts: 4 Smoked Paprika, 2 Kosher Salt, 2 Chili Powder, 2 Ground Cumin, 2 Granulated Garlic, 1 White Sugar, 1 Brown Sugar, 1 Mustard Powder, 1 Black Pepper, 1 Cayenne, 1 Curry Powder.
zbigjeff The look great. How long and what temp did you use. Looks like about 3/4" thick??
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Sweet Tea Brined Chicken, rubbed with Butcher’s BBQ Honey Rub and brined in the best sweet tea in the world Red Diamond.
Tex_77 doesn’t get any better than that!!!
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samspade looks great… Made me hungry
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JoeB They all were exactly 16 ozs and close to 1 inch. Cooked them on the lowest indirect heat (between 275-300 until internal temp was 120 (was weird that it took about 40 mins). Then, a hard sear of about 1.5 minutes per side. Brought them right up to between medium rare to medium. Absolute Butter. They chose this steak over the one’s they had at Ruth’s Chris on Thursday. Yep, was proud. That’s one thing with good friends. There’s no “make you feel good” opinion. Always straight and to the point.
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Had to have some hot grilled Bif, so here we are. But, had to keep it healthy too & get those veggies. Now you have Red Potatoes, sweet corn, & green beans from the garden plus hot grilled crooked necked squash too. The squash & taters are seasoned with Walton’s Beer & Sriracha seasoning & it is good!calldoctoday That’s a work of Art… Presentation could not be better.
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I kept lite this evening with a seafood dish the wife found in a lite cookbook years ago. Its scallops with asparagus from our garden, red bell peppers, onion, and garlic, stir fried with noodles. It calls for sea scallops halved, but we could only get bay scallops, which turned out fine. We have even done it with shrimp. Its a great dish to use the fresh asparagus and is pretty easy to throw together.
GWG8541 Looks great fm Oklahoma
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Made Mcribs at home and and yard bird quarters. Followed Malcolm Reed’s (YouTube How to BBQ Right) recipe for the McRibs. That dude can cook! Turned out great.
@ndmike Looks like it tastes I’m sure 0 to 10 I’d give it a 10
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GWG8541 great memories to share! Family Traditions are so important. I love introducing my kids to things that have been passed down!
@ndmike It evolves fm task to fun, and ultimately in later years reward for a job well done.
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I had some family visiting this weekend from the great state of Tennessee. My wife has been wanting to eat a little better and we have been, but this weekend was time for some good comfort food. I got up early to prepare a decent down home breakfast for 8 of us. I was too busy to snap pics while cooking, but managed to take one of my plate at the end. The sausage was my first batch of Walton’s Holly. The entire fare was Country ham, bacon, scrambled eggs, and biscuits with gravy from the Holly sausage. I also put out homemade grape jelly I canned from last year.
GWG8541 I’m just catching up on posts wifi down 36hrs so i know I’m late for breakfast. Looks great.
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So, this was my dinner last night. Argentinian Shrimp seasoned with |Captain-s-Bay from Excalibur and then the Buttery Garlic was in the melted butter for dipping. If any of you haven’t had Argentinian Shrimp I highly recommend them! They are a little sweeter than normal shrimp and have a texture closer to lobster tail than normal shrimp. Very very good
Jonathon MAN that looks good…
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GWG8541 Pulled at 120. End was between medium rare to medium. Like Butter. Took about 40 mins to get there.
Philly cheese Brats tonight
Tried something new at advice of a friend. Game changer. They came out so good.
Pressure cooked in beer
Then just browned them up
Served with cucumber spears. A home made habanero dill pickle and fire dilly beans. A couple peppers and a side of mandarins oranges.
Yeah man.
Life is a Garden - Dig it.
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Philly cheese Brats tonight
Tried something new at advice of a friend. Game changer. They came out so good.
Pressure cooked in beer
Then just browned them up
Served with cucumber spears. A home made habanero dill pickle and fire dilly beans. A couple peppers and a side of mandarins oranges.
Yeah man.
lkrfletcher Oh man does that sound and look great. Topped perfectly with mustard and onion. How long in the pressure cooker?
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Philly cheese Brats tonight
Tried something new at advice of a friend. Game changer. They came out so good.
Pressure cooked in beer
Then just browned them up
Served with cucumber spears. A home made habanero dill pickle and fire dilly beans. A couple peppers and a side of mandarins oranges.
Yeah man.
This post is deleted! -
Philly cheese Brats tonight
Tried something new at advice of a friend. Game changer. They came out so good.
Pressure cooked in beer
Then just browned them up
Served with cucumber spears. A home made habanero dill pickle and fire dilly beans. A couple peppers and a side of mandarins oranges.
Yeah man.
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Philly cheese Brats tonight
Tried something new at advice of a friend. Game changer. They came out so good.
Pressure cooked in beer
Then just browned them up
Served with cucumber spears. A home made habanero dill pickle and fire dilly beans. A couple peppers and a side of mandarins oranges.
Yeah man.
lkrfletcher I love using the pressure cooker for many items. This is just another one. Have to try this because so far, sous vide supplies a very good texture. Here’s goes another test. Thanks for the push.
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JoeB They all were exactly 16 ozs and close to 1 inch. Cooked them on the lowest indirect heat (between 275-300 until internal temp was 120 (was weird that it took about 40 mins). Then, a hard sear of about 1.5 minutes per side. Brought them right up to between medium rare to medium. Absolute Butter. They chose this steak over the one’s they had at Ruth’s Chris on Thursday. Yep, was proud. That’s one thing with good friends. There’s no “make you feel good” opinion. Always straight and to the point.
zbigjeff & the price was right!
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calldoctoday That’s a work of Art… Presentation could not be better.
JoeB Thank you, they taste good too & that is what counts!
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So, this was my dinner last night. Argentinian Shrimp seasoned with |Captain-s-Bay from Excalibur and then the Buttery Garlic was in the melted butter for dipping. If any of you haven’t had Argentinian Shrimp I highly recommend them! They are a little sweeter than normal shrimp and have a texture closer to lobster tail than normal shrimp. Very very good
Jonathon Great Job Jonathon! Yes, the Reds are a good choice.
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