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 Looks like a great get together for foodies.
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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 that would be a really fun event to do! In my neighbor hood it would be nothing but German, Norwegian, and Sweden!
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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 that sounds like a blast and some great eats.
“You never really die until you end up on the wall at a Cracker Barrel”
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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.“You never really die until you end up on the wall at a Cracker Barrel”
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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 have a recipe from my Grandmother, Danish meatballs. I make them occasionally with mashed potatoes.
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johnsbrewhouse we had a bit last weekend. I drove on nasty roads last Saturday.
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.
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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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