Discussion in 'Food, Cooking & Tailgating Forum' started by mrwallace2ku, May 22, 2017.
ok..it's NYE 17'/18'.
keeping it easy and tasty…
DAYUUUUM! Looks amazing!
I'll be eating 'Hillbilly' style:
I love me some pastrami/Corned beef.........Along with some nice tangy mustard.
EATIN GOOD 2NITE BITCHES…
well the wild fresh sockeye salmon are in vogue this time of year…
fish is cleaned, de-boned and marinating as we speak…
-1/2 cup non-iodized salt
-1/2 cup white sugar
-1/2 cup brown sugar
mix the drys w/ 1 quart cold water (use a cup warm water to dilute your dry ingredients to dissolve first, then add the rest of the cold water). Marinate fish flesh down for 4-6 hours depending on thickness of fish flesh.
smoke 3-6 hours at 165 degrees with alder wood till done to your taste/hardness.
finally cleaned the freezer out…like it died yesterday.
smoked infused grilled new york prime…gtfo.
moving in this direction 2nite…low-n-slo beef ribletes
Making Korean Ground Beef and Rice Bowls tonight.
Tomorrow will be Kalua Pig cooked in my smoker.
i have a great pork rib general smoker recipe and it's easy to remember…2-2-1 rule
-2 hours on with a dry rub only
-2 hours wrapped in foil tightly with butter and another round of seasoning
-1 hour finish with foil removed
smoker set once, all the way thru the cooking process, to 225 degrees, use pellet flavor of your choosing.
Just stopped at a small local farm/orchard to get a gallon of apple cider, and they have this small gift shop thing where they display and sell other things. I've been here a couple times but never explored too much, but looking around today there was a freezer in back with frozen steaks. Grass fed free range, sounded good to me, so I grabbed a couple strips and a couple of ribeye. Kind of expensive, and already frozen, but still sounded good.
As I was leaving after I had already paid, the old lady running the register kind of as an afterthought said; "oh, if you like steaks we have a side were about to freeze that just got slaughtered last week." I asked if I had to buy the whole side, or if they were selling individually? She went and grabbed the husband who ran things who came back and explained that they had slaughtered their whole previous herd because of some parasite and ended up buying all wagyu cows and this was the first one they had grown out and killed and they were planning on keeping it for personal use. So they hadn't had it USDA graded, and they hadn't had it professionally butchered. But he could sell me a whole sirloin roast if I really wanted.
So long story short I've got three 2 inch thick free range grass finished wagyu beef top sirloin steaks "cooking" in my sous vide right now. Gonna finish on the grill. There's people stuck eating at Peter Lugers tonight who are jealous of me.
hmm, I do 3-2-1
A little butter sounds good though.
shortly here, because i love eating late
16oz chicken tenderloin
handful green beans
some grapeseed oil and spices
A spinach salad
some sauteed zuchini
7 slices of peanut butter bread
dont judge me please
36 white castle sliders and a twelver of heinneken. Get ready to smell my fart
@Ojb81 i wasn’t lying
zucchini is awesome
1ST the family trumpsters …
then dinner …
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