What did everyone cook today?
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Here are some well overpriced rib steaks, but still delicious (just don’t get them even close to as often) smoked with Pecan & Mesquite, then reverse seared.
served with some grilled asparagus and baked taters with home made sour cream & cheese, and some of Andy’s nice home made French Baguettes.
Of course it all had to be washed down with a little Red Wine & then I had to be sweetened up with some Peach Overboard, Peachy, Peach Ice Cream. Whooo, fit for a king, but enough for a weekend.calldoctoday Also, love the skillets first. The rest is good to serve anywhere.
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calldoctoday Also, love the skillets first. The rest is good to serve anywhere.
zbigjeff Thank you, I really appreciate it. However, if you are not going for that beef, you are really missing something as it was out of this world & perfect, although the thinner one may have been just a little too much on the medium side vs what we like as the perfect medium rare. You should try some of that homemade sour cream sometime. It really out does the grocery store. It is unbelievable the difference in taste, if you like sour cream. Thank you again & I am glad you like them irons too. It is real nice putting them irons in the fire to heat them up a bit & then having them keep the meat hot.
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zbigjeff Thank you, I really appreciate it. However, if you are not going for that beef, you are really missing something as it was out of this world & perfect, although the thinner one may have been just a little too much on the medium side vs what we like as the perfect medium rare. You should try some of that homemade sour cream sometime. It really out does the grocery store. It is unbelievable the difference in taste, if you like sour cream. Thank you again & I am glad you like them irons too. It is real nice putting them irons in the fire to heat them up a bit & then having them keep the meat hot.
calldoctoday I always notice different first. Since you seem to snare some very nice cuts, it’s a standard. I love sour cream. Never even attempted homemade. Will have to look for the “how to” and go from there. I just love the “bite” of a good sour cream.
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Yes, BIG on the how to for the sour cream.
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calldoctoday I always notice different first. Since you seem to snare some very nice cuts, it’s a standard. I love sour cream. Never even attempted homemade. Will have to look for the “how to” and go from there. I just love the “bite” of a good sour cream.
zbigjeff Yes, you should try it. It is really easier than even yoghurt or buttermilk, or certainly cheese or kraut. You only have to get the organic cream up to 86° & do not have to worry about bringing the temps back down, since it is not that high to start with. I had about 1/4 cup of dry milk to the mix too & rehydrate it, because we like it really thick. I use heavy cream too, rather than light cream. Then just pour that mix, after adding the culture & mixing it well, into a quart mason jar & set it into a yoghurt therm for about 24 hours. We just use an old super thick styrofoam meat packing cooler we got somewhere for the yoghurt therm & it works perfectly. Plus, the price is right! You can keep using a little bit of the previous cream as the culture for the next several batches & that works real well too. I believe you will like it.
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calldoctoday I always notice different first. Since you seem to snare some very nice cuts, it’s a standard. I love sour cream. Never even attempted homemade. Will have to look for the “how to” and go from there. I just love the “bite” of a good sour cream.
Spent most of the weekend working outside and mostly the garden. Yesterday I did a few NY strips on the carbon steel qith Excalibur Steak and Roast rub. Today I put 2 slabs of St. Louis style ribs on the smoker. Life is good.
“You never really die until you end up on the wall at a Cracker Barrel”
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Spent most of the weekend working outside and mostly the garden. Yesterday I did a few NY strips on the carbon steel qith Excalibur Steak and Roast rub. Today I put 2 slabs of St. Louis style ribs on the smoker. Life is good.
GWG8541 That is all very nice & tasty looking. I like the looks of that corn salad too. It is always nice & tasty when you can add some other colors & flavors to the regular salad. The corn looks really good, so does all the meat.
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zbigjeff Yes, you should try it. It is really easier than even yoghurt or buttermilk, or certainly cheese or kraut. You only have to get the organic cream up to 86° & do not have to worry about bringing the temps back down, since it is not that high to start with. I had about 1/4 cup of dry milk to the mix too & rehydrate it, because we like it really thick. I use heavy cream too, rather than light cream. Then just pour that mix, after adding the culture & mixing it well, into a quart mason jar & set it into a yoghurt therm for about 24 hours. We just use an old super thick styrofoam meat packing cooler we got somewhere for the yoghurt therm & it works perfectly. Plus, the price is right! You can keep using a little bit of the previous cream as the culture for the next several batches & that works real well too. I believe you will like it.
calldoctoday Bookmarked your explanation because my mind is fried right now. Will revisit tomorrow. Thanks for the input.
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calldoctoday Bookmarked your explanation because my mind is fried right now. Will revisit tomorrow. Thanks for the input.
zbigjeff said in What did everyone cook today?:
No problem, I understand. That makes two of us. I am wrapping it up for the day & gonna go take a shower & get some dinner.
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Here is a little Bourbon Cherry Wine smoked Ham with Brussel Sprouts stir fried in the WOC with bacon bits & good olive oil. Then there is a Mediterranean Salad with peppers, olives, garlic, artichokes, maters, & mushrooms drowned in good olive oil & balsamic vinegar & seasoned with Walton’s Greek Seasoning. I would call that deesert for dinner. Injected the cherry juice brine with bourbon & a little red wind into the ham. Smoked the ham with Cherry wood & Wine barrel staves.
Then of course, maybe the deesert should be Andy’s French Baguettes with sweet salted good butter.
calldoctoday Wholey Cow! You stepped it up a couple of notches Chef!
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And to you others, There is no way that I can keep up with you!!
Where are the smileys with DennyO on his knees arms out and waving in the air then bowing towards the floor??? -
Spent most of the weekend working outside and mostly the garden. Yesterday I did a few NY strips on the carbon steel qith Excalibur Steak and Roast rub. Today I put 2 slabs of St. Louis style ribs on the smoker. Life is good.
GWG8541 that looks good!
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Cooked up a turkey today
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Spent most of the weekend working outside and mostly the garden. Yesterday I did a few NY strips on the carbon steel qith Excalibur Steak and Roast rub. Today I put 2 slabs of St. Louis style ribs on the smoker. Life is good.
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GWG8541 looks to me like life is real good ribs one day and steak the next I looked at st Lois ribs the other day they were 3 dollars a pound I did get a hole strip loin (choice) for 6.99 a pound
gus4416 strip loins have been running pretty reasonable, ribeyes on the other hand not so much.
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Tex_77 If we ever do this steak cooking competition the one thing we will “tie” on is the level of doneness, we both look for the exact same thing I think. Ill kill you in all other aspects but as far as the cook goes…that was a pretty steak there!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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lkrfletcher Hey Fletch! I never pass on fried Turkey, looks awesome. What fryer are you using?
scottfletcher - I Used a Charbroil big easy infrared smoker - I got it on craigslist for $30. I cant believe how good of a job it does.
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lkrfletcher That is a beautiful buzzard.
calldoctoday - Mighty fine vittles
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Tex_77 If we ever do this steak cooking competition the one thing we will “tie” on is the level of doneness, we both look for the exact same thing I think. Ill kill you in all other aspects but as far as the cook goes…that was a pretty steak there!
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