jtallen83 Posted May 27, 2018 Report Share Posted May 27, 2018 39 minutes ago, 98Z5V said: Not grilling, but getting ready to turn the Crock Pot loose again, with about 6lbs of beef roast. Bed of potato, then yellow onion, both diced/cubed. In will go the roast once the salt-cure is done. Different bell peppers all around, onion soup mix on top of the roasts, pepperoncinis all over the top of that, then the mushrooms (heavily salted) on top. High for 4 hours, low for a few more... Once it cooks down for a few hours, there will be room for the mushrooms. Great minds think alike! I have had two large chuck roasts in the oven at 300 for about 5 hours now, salt, pepper, and garlic on the roasts then saran wrapped and overnight in the fridge. Use parsnips and carrots instead of potatoes(new low carb diet I am trying) jalapenos and poblanos for peppers, lots of onion and a large container of mushrooms. It's almost completely fork tender now. I freeze meal size containers for later consumption but tend to gorge myself when it's fresh out of the oven. Quote Link to comment Share on other sites More sharing options...
98Z5V Posted May 27, 2018 Report Share Posted May 27, 2018 (edited) I do the same thing, brother - cook on weekends, and it goes to work throughout the week. Poblano peppers are badass for slow cooking, when you catch them at the poblano stage. The Poblano/Ancho is the same pepper, at different stages. The poblano isn't quite ripe yet, and has a slow, low heat to it. You let that thing ripen into the red Ancho, and it's adding some good heat to what you're cooking! Poblanos are perfect for a low, slow cooking application. For years now, I've grown my own pepper/tomato garden. This summer is the first year I haven't. I usually have a dozen different types of peppers going, and it runs very early spring to very late fall here - I get a bunch, throughout that time frame. I used to grow Aleppo peppers, but haven't for about 3 years now. They are perfect for all kinds of cooking - but the shiit in Syria makes them hard to get. I'm going to try to get a few more now, but it's late in the season to try to grab them. They grow slow. Those were the only ones I brought inside every year, to keep them going. Most peppers, I grow, pick, vacuum seal and freeze. The Aleppo, you could grow, and dry very easily. It's incredible, dried, diced, and mixed in with whatever you want to cook. Edited May 27, 2018 by 98Z5V Quote Link to comment Share on other sites More sharing options...
jtallen83 Posted May 27, 2018 Report Share Posted May 27, 2018 (edited) 31 minutes ago, 98Z5V said: Most peppers, I grow, pick, vacuum seal and freeze. The few years I was home regularly I did the same, mostly anaheim, poblano, and jalapeno, guess I did the ancho thing and didn't know it. I would roast a bunch of them before packaging for a little extra grilled flavor in the winter months. Now I am at the mercy of the local market, used some cubanelle peppers for the last batch but they didn't add much zip. Dinner is on; Edited May 27, 2018 by jtallen83 Quote Link to comment Share on other sites More sharing options...
98Z5V Posted May 27, 2018 Report Share Posted May 27, 2018 18 minutes ago, jtallen83 said: Dinner is on; Shiit... I'm still hours away... Quote Link to comment Share on other sites More sharing options...
jtallen83 Posted May 27, 2018 Report Share Posted May 27, 2018 5 minutes ago, 98Z5V said: Shiit... I'm still hours away... Eastern time zone, that and I wake up at 4AM with nothing to do on the weekends! Quote Link to comment Share on other sites More sharing options...
98Z5V Posted May 27, 2018 Report Share Posted May 27, 2018 I could probably fly there, and eat with you, before mine will be done... Quote Link to comment Share on other sites More sharing options...
shepp Posted May 27, 2018 Report Share Posted May 27, 2018 I always have Atleast two poblano plants in my garden, love them! Yet to get mine planted yet this year went from 50* to 100* in less then a week, Atleast it’s dry enough to till now ?? Quote Link to comment Share on other sites More sharing options...
unforgiven Posted May 28, 2018 Report Share Posted May 28, 2018 Yum Quote Link to comment Share on other sites More sharing options...
98Z5V Posted May 28, 2018 Report Share Posted May 28, 2018 7 hours ago, shepp said: I always have Atleast two poblano plants in my garden, Let those bastards get bright red before you pull them, and try them out... Quote Link to comment Share on other sites More sharing options...
shepp Posted May 28, 2018 Report Share Posted May 28, 2018 22 minutes ago, 98Z5V said: Let those bastards get bright red before you pull them, and try them out... I have but I usually roast them as poblanos to make salsa verde Quote Link to comment Share on other sites More sharing options...
Sisco Posted May 28, 2018 Report Share Posted May 28, 2018 Sirloin tri tip with a coffee garlic rub on the grill last night. Quote Link to comment Share on other sites More sharing options...
washguy Posted May 28, 2018 Report Share Posted May 28, 2018 daaamn you brothers been doing some grilling.....me...ive been updating my 10 year old desk top pc..... found a cpu that was over 1k ten years ago for 42 bills....2 quad4 9660 3g....lol and a radeon hd 7850 lol.......and 2 new monitors.... but I have done kbobs the other nite and today ribs Wash if im not here its cause I smoked this radeon vid card...lol Quote Link to comment Share on other sites More sharing options...
shepp Posted May 28, 2018 Report Share Posted May 28, 2018 Little lunch time brisket when I trimmed off the point I took off the flap of flat under it and seasoned it up and thru it on think it was ready to eat in 4 hours Quote Link to comment Share on other sites More sharing options...
98Z5V Posted May 28, 2018 Report Share Posted May 28, 2018 I gotta learn how to do brisket. I don't have a clue on that stuff... Quote Link to comment Share on other sites More sharing options...
Armed Eye Doc Posted May 28, 2018 Report Share Posted May 28, 2018 35 minutes ago, 98Z5V said: I gotta learn how to do brisket. I don't have a clue on that stuff... It's easy to do. It's just hard to do well. Quote Link to comment Share on other sites More sharing options...
shepp Posted May 28, 2018 Report Share Posted May 28, 2018 46 minutes ago, 98Z5V said: I gotta learn how to do brisket. I don't have a clue on that stuff... Rub night before, fire up the smoker to 250* and smoke till 200*, put it in a cooler and rest 45-60 min and slice pencil thickness against the grain 12 minutes ago, Armed Eye Doc said: It's easy to do. It's just hard to do well. Luckily mine have all turned out good, my dad on the other hand they were shoe leather till I learned from wash on how to do them Quote Link to comment Share on other sites More sharing options...
Sisco Posted May 28, 2018 Report Share Posted May 28, 2018 48 minutes ago, 98Z5V said: I gotta learn how to do brisket. I don't have a clue on that stuff... 12 minutes ago, Armed Eye Doc said: It's easy to do. It's just hard to do well. With brisket, time is your friend and the preparation before cooking is critical. I do a decent,brisket, don’t think I am in Shepp or Wash’s league. Quote Link to comment Share on other sites More sharing options...
shepp Posted May 28, 2018 Report Share Posted May 28, 2018 40 minutes ago, Sisco said: With brisket, time is your friend and the preparation before cooking is critical. I do a decent,brisket, don’t think I am in Shepp or Wash’s league. I ain’t doing anything special, I’m just little league lol. These burnt ends are taking longer than they should, think I put to much liquid in but they looking awesome!! Quote Link to comment Share on other sites More sharing options...
98Z5V Posted May 28, 2018 Report Share Posted May 28, 2018 Alright, I usually only cook on weekends, batches. Again, this ain't grilling, but... Homemade beer batter on some Cod. It's still cooling... Quote Link to comment Share on other sites More sharing options...
washguy Posted May 28, 2018 Report Share Posted May 28, 2018 Hell brothers we got it going today!!~ Sisco you got game...try brisket...I get one good one out of three maybe....I love the point..Chars butcher boyfriend will take a whole packer and cut off the point for her...now that's service with a smile....come to think of it...she comes home with a smile??? WTF? Wash Quote Link to comment Share on other sites More sharing options...
washguy Posted May 28, 2018 Report Share Posted May 28, 2018 98 pass the tartar sauce please......me likey Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted May 28, 2018 Report Share Posted May 28, 2018 Burnt ends turned out pretty good, I F’d up after foiling and taking to 185 I brought it inside to cube, saw all this great looking liquid in the foil. Thought well shit I better save that too WRONG it was a lot of fat. So I cooled everything down ate some plain, ate some on a roll, turned out pretty good I’ll try them again! Quote Link to comment Share on other sites More sharing options...
jtallen83 Posted May 28, 2018 Report Share Posted May 28, 2018 48 minutes ago, 98Z5V said: Alright, I usually only cook on weekends, batches. Again, this ain't grilling, but... Homemade beer batter on some Cod. It's still cooling... What the fuk is going on! It wasn't home made but I just finished a dinner of beer battered cod and peas. We may differ on some issues but obviously food isn't one of them Quote Link to comment Share on other sites More sharing options...
washguy Posted May 28, 2018 Report Share Posted May 28, 2018 Shepp. Looks like chocolate squares. Don't get no better. Looks like chocolate tastes like pork. Wash Quote Link to comment Share on other sites More sharing options...
98Z5V Posted May 28, 2018 Report Share Posted May 28, 2018 (edited) 1 hour ago, jtallen83 said: What the fuk is going on! It wasn't home made but I just finished a dinner of beer battered cod and peas. We may differ on some issues but obviously food isn't one of them Nice!!! Here's the easy way to do your own beer batter, fellas, and it turns out pretty tasty: 2 Tablespoons granulated garlic 2 Tablespoons Paprika 2 Teaspons salt (I've been cooking alot lately with pink Himalayan salt) 2 Teaspoons ground black pepper 1 Cup of flour 2 Eggs 1 beer of choice I whip the eggs first, then pour the beer in. All 4 seasonings go in, mix it all up. Flour goes in last, blend it in well. Makes one hell of a beer batter, and it'll do quite a bit of fish. I think I did 40 oz of Cod today, and still had alot of batter left over. It's killer... Edited May 28, 2018 by 98Z5V Quote Link to comment Share on other sites More sharing options...
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