Things We're Cooking

[Pure Steel]

Roast resting and in fridge for French dip sandwiches later……will put on slicer and bathe in beef broth and put on fresh baguettes……Meater device is the bomb…..

 

[Pure Steel]

 

[Pure Steel]

Pretty tasty with some melted provolone…..

 

[Pure Steel]

Pork chops brined and reverse seared……finished with a garlic, soy & honey sauce with sweet & hot peppers…..

 

[Pure Steel]

Italian hot dogs…..

 

[Pure Steel]

@FaCe-LeE-uS Dutch oven short ribs in red wine and beef broth…..in oven now, 3+ hours @ 350

 

[Pure Steel]

 

[BigFin]

White Alabama BBQ sauce isn’t popular in Texas, so I made some.

 

[Pure Steel]

Ribeyes & marinated hanger steak tonight…..great day for grilling, 65 degrees today

 

[SlinkyRedfoot]

View attachment 356092View attachment 356093View attachment 356094View attachment 356095

Ribeyes & marinated hanger steak tonight…..great day for grilling, 65 degrees today

Looks good, man! Nice job!

 

[Pure Steel]

Just got my briskets for St Patrick’s Day……38 pounds from Restaurant Depot……

 

[SlinkyRedfoot]

View attachment 356256

Just got my briskets for St Patrick’s Day……38 pounds from Restaurant Depot……

I actually made corned beef from scratch one year and it turned out really well. I ordered the sodium nitrate from Amazon and when it showed up looking like something from chemistry class with all the warnings, I left it out. Flavor was great, it just didn't have that traditional pink color.

That's a lot of corned beef you're making. What army are you feeding?!

 

[Debbie Does]

Just burgers for us tonight. Of course, it's really good ground beef, all natural, grass-fed and it will be grilled outside.

We'll do corned beef soon. I like to substitute turnips for the potatoes, more flavor and a better consistency. Gotta get that red corned beef, though. And some carrots. Maybe Irish soda bread. I always do it at home. There are only a couple of "Irish" places here. They just put green food coloring in Buttwiper and call it Irish.

 

[Pure Steel]

I actually made corned beef from scratch one year and it turned out really well. I ordered the sodium nitrate from Amazon and when it showed up looking like something from chemistry class with all the warnings, I left it out. Flavor was great, it just didn't have that traditional pink color.

That's a lot of corned beef you're making. What army are you feeding?!

I throw a party every year, big crowd…I’ll soak them in water to rinse the solution off and then dry rub them and leave in fridge for a few days……then I’ll braise them in red wine & beef broth covered in the oven at 225……last year each one took 14 hours, I have a thermometer called Meater, great gadget and I shoot for 205 internal temperature……I reduce the broth and serve the corned beef in it…..gets raves

 

[Pure Steel]

This was last year, I have an old school slicer and had three full bins……you can see the Meater thermometer above in brisket, thing is awesome @SlinkyRedfoot

 

[Pure Steel]

The dry brining begins…. @SlinkyRedfoot @FaCe-LeE-uS

 

[Pure Steel]

First brisket….Internal at 175 now, stalled at 170 for 2 hours, shooting for 205 internal

 

[Pure Steel]

First brisket done, rest and wrap….

 

[redskinsfan1963]

one thing I hate about this dump,no cooking allowed.hard for a man used to cooking 3 meals a day.

 

[Pure Steel]

Second brisket done