Sisco Posted December 21, 2022 Report Posted December 21, 2022 For you breakfast fans: 12 eggs, chopped up homemade bacon, breakfast sausage, salami, with grated muenster cheese on top. Baked at 400F
unforgiven Posted December 21, 2022 Report Posted December 21, 2022 Hell yeah brother put that heart to work
Sisco Posted December 23, 2022 Report Posted December 23, 2022 (edited) Too cold to grill tonight, so I reverse seared 2 Kansas City cut ribeye 240F in the oven for 40 minutes then seared with butter, rosemary and garlic paste in a cast iron pan. Leftovers. Edited December 23, 2022 by Sisco
unforgiven Posted December 23, 2022 Report Posted December 23, 2022 Best way to get through the winter brother 👍
Rsquared Posted December 23, 2022 Report Posted December 23, 2022 4 hours ago, Sisco said: Too cold to grill tonight, so I reverse seared 2 Kansas City cut ribeye 240F in the oven for 40 minutes then seared with butter, rosemary and garlic paste in a cast iron pan. Leftovers. I'll gladly take the leftovers.
Sisco Posted December 23, 2022 Report Posted December 23, 2022 10 hours ago, Rsquared said: I'll gladly take the leftovers. Lunch today on a couple of pieces of sourdough bread.
shepp Posted December 25, 2022 Report Posted December 25, 2022 I might have started a new Christmas Eve tradition lol. When I volunteered last month to smoke pork I didn’t realize hell would freeze over! 3 smoked pork butts and smoked cream cheese, one topped with strawberry jalapeño and the other blueberry jalapeño jelly, the other two the other two with just kosmos dirty bird rub
shepp Posted December 25, 2022 Report Posted December 25, 2022 Thanks guys! The cream cheese is a fast easy app. 200-225 for two hours, hash it lightly with a knife and sprinkle it with your favorite rub. I like using butcher or parchment paper, alm foil makes it alil more melty but not bad. About 15-20 min before im ready to pull it I’ll hit it with the jelly, it seems to be the most popular i like to serve it with ritz crackers or pita chips
Sisco Posted January 17, 2023 Report Posted January 17, 2023 Leftovers from fresh red snapper, and royal red shrimp from the deepest waters of the Gulf of Mexico. Bought from the people who own the boat that caught them. Cooked in butter, fresh minced garlic, lime juice and Slap Yo Mama Cajun Seasonings. Best shrimp I have ever had.
shepp Posted January 17, 2023 Report Posted January 17, 2023 On 1/16/2023 at 6:11 PM, Sisco said: Leftovers from fresh red snapper, and royal red shrimp from the deepest waters of the Gulf of Mexico. Bought from the people who own the boat that caught them. Cooked in butter, fresh minced garlic, lime juice and Slap Yo Mama Cajun Seasonings. Best shrimp I have ever had. Jealous!!
shepp Posted January 17, 2023 Report Posted January 17, 2023 I’ve been working on rev searing steaks. Friday I did a semi boneless ribeye, as my local grocery store calls it, went till 100° at 180 then seared each side 500°, 4 min. It was juicy but alittle more done than most would like. Tonight I did a porter house 45 min 150 then seared at 450 for 2 min each side also good and more med rare on the inside.
Sisco Posted January 17, 2023 Report Posted January 17, 2023 9 hours ago, shepp said: I’ve been working on rev searing steaks. Friday I did a semi boneless ribeye, as my local grocery store calls it, went till 100° at 180 then seared each side 500°, 4 min. It was juicy but alittle more done than most would like. Tonight I did a porter house 45 min 150 then seared at 450 for 2 min each side also good and more med rare on the inside. 👍 I usually cut my steaks 2" and do the oven at 240 for 40 minutes then a cast iron pan sear in butter and fresh minced garlic. Works well with the thicker steaks.
shepp Posted January 17, 2023 Report Posted January 17, 2023 On 1/17/2023 at 7:14 AM, Sisco said: 👍 I usually cut my steaks 2" and do the oven at 240 for 40 minutes then a cast iron pan sear in butter and fresh minced garlic. Works well with the thicker steaks. Yea it would be alot easier with a thicker cut steak!
shepp Posted January 18, 2023 Report Posted January 18, 2023 Been pretty warm here (30°) so I grilled again tonight. Boneless skinless chicken thighs rubbed in kosmos hot dirty bird and a couple TBs of EVO, tossed and set in the fridge for an hour or so. Grilled them 20/25 min at 350°
shepp Posted January 20, 2023 Report Posted January 20, 2023 For you guys with out a smoker, or grilling on gas grills you should give this a try. My buddy and I always get each other little gifts when we go on vacation, he’s a big foodie too. I saw this and regular salt in a few places in utah. I finally picked it up and read the label thought it was pretty cool. The smoked is freaking good, I’ve been putting it on eggs and or hashbrowns in the morning. I think it would be amazing on a steak I got the chefs blend https://redmond.life/products/real-salt-smoked-salt-shaker-5-5-oz?variant=40059287404592
Armed Eye Doc Posted January 30, 2023 Report Posted January 30, 2023 For those of you who don't think one type of smoked beef is enough.
Cunuckgaucho Posted January 30, 2023 Report Posted January 30, 2023 This is how I imagine my taste buds sounding like if they could vocalize
shepp Posted January 30, 2023 Report Posted January 30, 2023 On 1/29/2023 at 8:56 PM, Armed Eye Doc said: For those of you who don't think one type of smoked beef is enough. I saw this the other day, I’d rather just have smoked prime rib
DNP Posted January 31, 2023 Report Posted January 31, 2023 Butcher texted a little preview of the ribeyes…picking up ricky on Wednesday.
Armed Eye Doc Posted January 31, 2023 Report Posted January 31, 2023 2 hours ago, DNP said: Butcher texted a little preview of the ribeyes…picking up ricky on Wednesday. Yum! Did Ricky have a brisket dedicated to the Fall shoot?
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