A BBQ thread

[Infrequent Shooter]

interesting ! !

Other than fatty ribeye this is my close second favorite carnivore meal, home cured and smoked bacon, calf liver and 73/27 ground beef

View attachment 1700457
View attachment 1700458

wow, do you eat this on tortilla, eggs? looks great. I like the beef liver part. Your butcher gets you the beef liver?

 

[quest450]

Beef liver is readily available in my local grocery store and it's very nutrient dense organ meat, sorry tortillas are no bueno on carnivore basically all meat, eggs and fat with ZERO carbs.

 

[quest450]

Back to regular scheduled programming
Nice reverse seared porterhouse with good marbling for a choice cut, wifey likes filet I prefer the strip part

 

[Infrequent Shooter]

family get-together tomorrow. This is the best bean-pot I own, including high dollar enameled pots. Heavy aluminum. Three dollar garage sale purchase. Cheers. Yellow and purple onion, celery, a little olive oil to keep the foam down. And half a piece of salt pork, sliced. I don't buy Hormel, it is very expensive and not very good. I stumbled on a private label brand at HEB, cheap and very good.

 

[Jonnyofalltrades]

family get-together tomorrow. This is the best bean-pot I own, including high dollar enameled pots. Heavy aluminum. Three dollar garage sale purchase. Cheers. Yellow and purple onion, celery, a little olive oil to keep the foam down. And half a piece of salt pork, sliced. I don't buy Hormel, it is very expensive and not very good. I stumbled on a private label brand at HEB, cheap and very good.

Wear-Ever pots are a classic! My Grandmother-in-law just turned 90, and still cooks regularly with the set she got 65 years ago!
She goes for a mile walk every day, too. Rain or shine or 30 below. Quite a lady.

 

[quest450]

Don’t find this cut often locally, price is a little steep for chuck compared to ribeye or strip but they looked good and I always wanted to give it a try
Dry brine overnight with kosher salt

 

[Dgd6mm]

Chuck Eyes are delicious.

 

[Infrequent Shooter]

Don’t find this cut often locally, price is a little steep for chuck compared to ribeye or strip but they looked good and I always wanted to give it a try
Dry brine overnight with kosher salt

View attachment 1702165
View attachment 1702166

looks great, I will keep an eye out!

 

[Fast14riot]

^^ Poor man's rib eye, great versatile cut. Hot and fast or low and slow work on it.

Been doing a bit of a culinary tour in the kitchen lately. Left over penne bolognese turned into a frittata. Moroccan chicken with green olives and lemon. Brined loin chops, seared and served with a red onion confit over mash with COTC. Tomato braised loin chops with mixed potatoes and beans.

 

[GotRDid]

looks great, I will keep an eye out!

“Pun Unavoidable!”

 

[Tesoro]

Don’t find this cut often locally, price is a little steep for chuck compared to ribeye or strip but they looked good and I always wanted to give it a try
Dry brine overnight with kosher salt

View attachment 1702165
View attachment 1702166

Eye of chuck is the tip of the ribeye loin muscle that goes into the shoulder, past the rib. It cant be called a ribeye cause it is not cut off the rib. The closer to the shoulder the better the cut of ribeye so go figure....but the chuck eye dosent have the dark dark red spiralus muscle which is the cream but still super good and best hidden deal around on steaks. I buy everyone I see that looks like those!

 

[ogre1911]

^^ Poor man's rib eye, great versatile cut. Hot and fast or low and slow work on it.

Been doing a bit of a culinary tour in the kitchen lately. Left over penne bolognese turned into a frittata. Moroccan chicken with green olives and lemon. Brined loin chops, seared and served with a red onion confit over mash with COTC. Tomato braised loin chops with mixed potatoes and beans.

View attachment 1702323View attachment 1702324View attachment 1702325View attachment 1702326View attachment 1702327

Dang

 

[Fast14riot]

Dang

Got dry rub chicken drums being roasted currently. Buttery rice for a side. Planning to bake a cheese cake after dinner for breakfast tomorrow (or late tonight if I can't wait, lol)




But I got to thinking, with the number of cooks in here, what's your sauce/season station look like? You know, that spot next to the stove with all your most used stuff on it? This is my mess, lol! The spice/herb cabinet is directly above it, too. I try to keep everything handy right where I need it to be. Oils, vinegars, soys, hots, umami, salts, peppers, pretty much its all right there. Yes there are variations of most things, too.

 

[Infrequent Shooter]

on

Got dry rub chicken drums being roasted currently. Buttery rice for a side. Planning to bake a cheese cake after dinner for breakfast tomorrow (or late tonight if I can't wait, lol)

View attachment 1702383


But I got to thinking, with the number of cooks in here, what's your sauce/season station look like? You know, that spot next to the stove with all your most used stuff on it? This is my mess, lol! The spice/herb cabinet is directly above it, too. I try to keep everything handy right where I need it to be. Oils, vinegars, soys, hots, umami, salts, peppers, pretty much its all right there. Yes there are variations of most things, too.

View attachment 1702384

one of the best things about this site is the high number of secret, excellent cooks that only show themselves on occasion!! AND what is in the snifter?

 

[Fast14riot]

on

one of the best things about this site is the high number of secret, excellent cooks that only show themselves on occasion!! AND what is in the snifter?

Some would probably be disappointed by my answer, but its Mt. Gay rum. I love my rum!

 

[Infrequent Shooter]

Some would probably be disappointed by my answer, but its Mt. Gay rum. I love my rum!

Heck, 90% of the public doesn't know what Mt Gay is. Excellent stuff.

 

[GotRDid]

I do now!!!

Mount Gay Rum

Explore three centuries of Mount Gay Rum’s history, craft, and sailing heritage. From rum’s beginnings in 1703 Barbados, a detail of island ingredients, to contemporary cocktails recommended for each blend.

www.mountgayrum.com

 

[ogre1911]

Quick pic of oft used "stuff".

The onion and veggie base/powder is made by my wife. She dries EVERYTHING.

Local honey, assorted spices, somewhere in there is 18 mesh BP. Evo and vinegars are for a shot in the morning and evening.

Asian stuff in pantry, bbq rubs and "W" sauce and Big Wick has a shelf all to himself

 

[Fast14riot]

I do now!!!

Mount Gay Rum

Explore three centuries of Mount Gay Rum’s history, craft, and sailing heritage. From rum’s beginnings in 1703 Barbados, a detail of island ingredients, to contemporary cocktails recommended for each blend.

www.mountgayrum.com

If you're not a rum guy, try the Eclipse. If you are, Black Barrel is nice. If you're a whiskey/bourbon afficionado, the XO might be better as its a much more complex profile. Eclipse is my standard and what all rums should try to be. If neat isn't your thing, a Dark and Stormy cocktail is worth it with Eclipse.

Back to food, got a Basque cheesecake in a 450° oven right now. This style is always kinda weird to me, no bain-marie during baking, no crust, intentionally high bake temp to purposely burn the top. But oh so worth it with the custardy smooth interior, bitter burnt top, paired with fruit and liqueur. Will post pics when its done.

 

[Fast14riot]

Ok, was time to check on the cheesecake as I lost track of time, but needs another 8-10 minutes to darken on top. I need a larger spring form pan, too, lol!