What did everyone cook today?
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I’d say 99.9% of the time I am grilling steak. Last night was rainy/sleeting so I figured I’d practice some stovetop steak making. Simple strip steak in a stainless pan finished with some sliced garlic/butter. Was a nice mid-rare with a nice crust. Next time need to lower heat a bit more as my favorite burner (front right) cranks the BTUs.
Jamieson22 That’sa great looking steak. A real mouth watering delight.
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craigrice This one I assume? https://www.waltonsinc.com/all-around-jerky-maker
Is interesting, and mentions it connects to grinder as well. Am wondering if it would work well enough that way to have one less thing to clean (my 15lb stuffer).Jamieson22 I’ve used one at least 10 years. Works great with my stuffer, haven’t tried it with a grinder but think it would be like stuffing with a grinder, IMHO not so great
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@dennyo I work at a butcher shop but I’d still consider it ‘home’ ground. The addition of pork fat was amazing!
Joe Hell
What % of pork fat? Sounds delish. -
Gmoran that looks like time well spent!
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wdaly Oyster stew is a tradition for Christmas Eve in my family, although only my parents and I were the only ones that would eat them.
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At 140 internal so far. Slow and steady wins the race.
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wdaly Oyster stew is a tradition for Christmas Eve in my family, although only my parents and I were the only ones that would eat them.
bocephus Oyster stew came a little earlier in January/February for us. Our favorite was the Oyster Corn at Christmas, but my Dad, Mom, Me, & my younger brother are all that would really eat it & now it is just me & my brother. No one in my wife’s family really seems to like it unfortunately I get the impression & not too many of the younguns are into it. Although my two sons are starting to develop the right taste along with my oldest son’s wife & her mother. I really love it along with Oyster Dressing, but getting the good, salty, Apalachicola Oysters has become a little more difficult recently. I miss those days of having someone to sit around & chew the fat with on those leftover cold days in the early year, while shucking some nice oysters & washing them down with a brew or two. Of course, you always had to make sure & save a few for that Gumbo that had to be made next.
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Gmoran Those are looking real nice, no race, just slow & steady.
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Gmoran said in What did everyone cook today?:
At 140 internal so far. Slow and steady wins the race.
Perfect! Amazing.
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Gmoran those look great! Bet they taste even better!
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Gmoran Oh that looks wonderful.
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Gmoran YES!!! Great looking Polish links.
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you are terrible you are making me hungry LOL
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Charred some fine animal flesh today (ribeyes) for a birthday dinner tonight and had some fine brussels sprouts with balsamic vinegar and a baked Yukon gold potato.
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Charred some fine animal flesh today (ribeyes) for a birthday dinner tonight and had some fine brussels sprouts with balsamic vinegar and a baked Yukon gold potato.
johnsbrewhouse how did you cook the Brussel sprouts?
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Charred some fine animal flesh today (ribeyes) for a birthday dinner tonight and had some fine brussels sprouts with balsamic vinegar and a baked Yukon gold potato.
johnsbrewhouse The birthday person had to be happy with THAT for sure.
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johnsbrewhouse how did you cook the Brussel sprouts?
craigrice Boiled them tonight, most of the time I put them in the deep fryer. The wife wanted boiled tonight.
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johnsbrewhouse The birthday person had to be happy with THAT for sure.
zbigjeff Jeff, I was! I had to cook dinner for everyone tonight. If I left it up to my wife to cook steak, it would be well done or blackened.
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