What did everyone cook today?
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Leftover Norwegian meatballs.We had a Christmas party at the neighbors and everyone did a table to represent their heritage. My wife’s family is from Norway
. Each table had a food, drink, and sweet from that country. It was a blast.
Surg love that idea for a block party
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The grocery had Porterhouses on sale so I couldn’t just walk by the meat counter. I dry rubbed them with Walton’s Ultimate Steak and Roast rub for 4 hours in the fridge and reverse seared them in the pellet smoker. The steaks were seared and finished to medium rare. The sides were Ceasar Salad and steamed Cauliflower brushed with melted butter and dusted with Excalibur Firecracker rub.
The wife came home from work with this meal on the table. She asked me what I did wrong, or what I bought.GWG8541 my mouth is watering!
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ND Mike Sounds like you are going to get more, I keep a closer eye on the Red River Valley area. It is where I grew up and still have family.
bocephus it is that time of year. We have been lucky to not have winter set in November the last couple of years. When it does that it makes for a long one!
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my ground was covered white already this year
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bocephus it is that time of year. We have been lucky to not have winter set in November the last couple of years. When it does that it makes for a long one!
ND Mike I was up there for MN deer hunting, had a little snow late in the week and wind and cold on Friday but then warmed up before I left so it was a good drive home. Have had some years where I drove in snow and packed roads through ND, SD. NE and CO, made for a very long trip home.
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I drove long haul for many years I can relate to what you are saying
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The grocery had Porterhouses on sale so I couldn’t just walk by the meat counter. I dry rubbed them with Walton’s Ultimate Steak and Roast rub for 4 hours in the fridge and reverse seared them in the pellet smoker. The steaks were seared and finished to medium rare. The sides were Ceasar Salad and steamed Cauliflower brushed with melted butter and dusted with Excalibur Firecracker rub.
The wife came home from work with this meal on the table. She asked me what I did wrong, or what I bought.GWG8541 niiiice. And a Great Lakes Christmas Ale to boot. Great spread.
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ND Mike I was up there for MN deer hunting, had a little snow late in the week and wind and cold on Friday but then warmed up before I left so it was a good drive home. Have had some years where I drove in snow and packed roads through ND, SD. NE and CO, made for a very long trip home.
bocephus yes, it certainly does. I will be glad when I retire and I won’t have to go out in that stuff.
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Venison smoked sausage and shrimp jambalaya. Turned out really good. Served with fresh green beans, salad and French roll. Cooked in cast iron Dutch oven.
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The grocery had Porterhouses on sale so I couldn’t just walk by the meat counter. I dry rubbed them with Walton’s Ultimate Steak and Roast rub for 4 hours in the fridge and reverse seared them in the pellet smoker. The steaks were seared and finished to medium rare. The sides were Ceasar Salad and steamed Cauliflower brushed with melted butter and dusted with Excalibur Firecracker rub.
The wife came home from work with this meal on the table. She asked me what I did wrong, or what I bought. -
marzig20 it is a method where you cook your desired meat to a certain internal temp of your choice then quickly sear the outside to your desired crispness or char by charcoal, broiler or pan sear. With trying not to cook the IT temp much further. Say if you were wanting a steak of a finished inside IT of 135* you would cook until IT was say 115* then sear the outside and hopefully hit your desired IT of 135*. Hope that makes sense. That is where sous vide comes in really handy, you can take it up and hold your pre IT temp vs oven cooking better.
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marzig20 it is a method where you cook your desired meat to a certain internal temp of your choice then quickly sear the outside to your desired crispness or char by charcoal, broiler or pan sear. With trying not to cook the IT temp much further. Say if you were wanting a steak of a finished inside IT of 135* you would cook until IT was say 115* then sear the outside and hopefully hit your desired IT of 135*. Hope that makes sense. That is where sous vide comes in really handy, you can take it up and hold your pre IT temp vs oven cooking better.
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Leftover Norwegian meatballs.We had a Christmas party at the neighbors and everyone did a table to represent their heritage. My wife’s family is from Norway
. Each table had a food, drink, and sweet from that country. It was a blast.Surg I’ll bet that was interesting.
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The grocery had Porterhouses on sale so I couldn’t just walk by the meat counter. I dry rubbed them with Walton’s Ultimate Steak and Roast rub for 4 hours in the fridge and reverse seared them in the pellet smoker. The steaks were seared and finished to medium rare. The sides were Ceasar Salad and steamed Cauliflower brushed with melted butter and dusted with Excalibur Firecracker rub.
The wife came home from work with this meal on the table. She asked me what I did wrong, or what I bought.GWG8541 boy that is a beautiful plate of goodness. Congrats
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Another soup day for lunch catching up on the honey do list from hunting last week. My beautiful wife requested chili, so deer chilli it is. I started with cooking onion and garlic in the pot and then putting in the ground venison to brown it. I added the onions and garlic back in and added the secret ingredient, home canned tomato juice. Ill hate it when I run out of this stuff for the season.
You Texas chili guys may want to look away, I not only add chili beans (red beans), I add black beans as well. One more thing I like to add is finely diced mushrooms. With venison it blends well. Topped it with cheddar and fresh diced onion. I cooked a new batch of cornbread because both of my sons destroyed yesterday’s batch.
GWG8541 Yep, please don’t start another chili war. I believe the boss was pleased with the chili and that’s all that counts.
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cdavis yessir Marathon eating and drinking.
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Char Siu pork.“A smooth sea never made a skilled sailor.”
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Surg that is some good stuff!
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ND Mike not so good for the coronaries but hey man’s gotta eat.
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