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Posted: 4/15/2024 12:27:31 PM EDT
[Last Edit: thebomber]
[#1]
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Posted: 4/15/2024 9:38:17 PM EDT
[#2]
Picanha with chimichurri and grilled veggies on my new Santa Maria.
 
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Posted: 4/15/2024 10:41:43 PM EDT
[#3]
I guess it's just one of those days.
  Attached File Attached FileThat's some great looking chimichurri @Bulldog1967. What's in yours? Did you hand chop or blend? Mine tastes great, but it never looks as good as yours. I did white onions (didn't have scallions handy) Cilantro and Parsley (about 3:1) Garlic red pepper flake dried oregano S&P I've messed it up in the blender before - came out very bitter, so I only hand chop now. |
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Posted: 4/15/2024 10:47:22 PM EDT
[Last Edit: bulldog1967]
[#4]
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Posted: 4/15/2024 11:07:13 PM EDT
[#5]
Thanks... I guess it's the onions/scallions that detract from the appearance of mine.
I may have to give it a try one day without and also try straight parsley instead of cilantro/parsley. 
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Posted: 4/16/2024 6:30:06 AM EDT
[#6]
Hand chop is the only way to make chimichurri. Blending definitely leads to it being bitter.
Nice plates btw. I used mine on street tacos. |
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Posted: 4/16/2024 11:23:11 AM EDT
[Last Edit: TxRabbitBane]
[#7]
Quote HistoryOriginally Posted By CajunMojo: Thanks... I guess it's the onions/scallions that detract from the appearance of mine. I may have to give it a try one day without and also try straight parsley instead of cilantro/parsley. I love cilantro, but I think straight parsley makes better chimi. Crap, now I want to make picanha. Then again, a little chimichurri on a ribeye isn’t bad either… |
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Posted: 4/16/2024 5:41:37 PM EDT
[#8]
Quote HistoryOriginally Posted By TxRabbitBane: I love cilantro, but I think straight parsley makes better chimi. Crap, now I want to make picanha. Then again, a little chimichurri on a ribeye isn’t bad either… Quote HistoryOriginally Posted By TxRabbitBane: Originally Posted By CajunMojo: Thanks... I guess it's the onions/scallions that detract from the appearance of mine. I may have to give it a try one day without and also try straight parsley instead of cilantro/parsley. I love cilantro, but I think straight parsley makes better chimi. Crap, now I want to make picanha. Then again, a little chimichurri on a ribeye isn’t bad either… Sounds like a no lose proposition. |
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Posted: 4/18/2024 10:58:43 AM EDT
[#9]
Quote HistoryOriginally Posted By CajunMojo: I've messed it up in the blender before - came out very bitter, so I only hand chop now. I didn't even realize that was a thing until I saw a cooking show about it. Over-processing it activates some compound that turns the flavor. Wife thinks I waste time watching cooking shows, while simultaneously being baffled that my food is so much better than hers, when she "did the same thing." 
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Posted: 4/18/2024 11:02:08 AM EDT
[#10]
Quote HistoryOriginally Posted By TxRabbitBane: I love cilantro, but I think straight parsley makes better chimi. Crap, now I want to make picanha. Then again, a little chimichurri on a ribeye isn’t bad either… My boy is one of those people for whom cilantro tastes soapy, and he complains every time I use it. I sub parsley or Thai basil. While not significantly different, it does make a difference. It's a subjective difference, though. I agree with you for chimichurri, though. I like it better with parsley. |
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Posted: 4/20/2024 8:01:04 AM EDT
[#11]
Ran out of bread.
So I made a loaf of my Italian/rosemary no knead bread.  
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Posted: 4/20/2024 11:01:15 AM EDT
[#12]
I put a brisket on yesterday - should be ready sometime this afternoon.
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Posted: 4/21/2024 7:57:07 AM EDT
[#13]
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Posted: 4/21/2024 9:28:50 AM EDT
[#14]
Quote HistoryOriginally Posted By thebomber: Carbonara featuring homemade pancetta https://hosting.photobucket.com/images/mm77/hardgear/20240419_194649.jpg?width=960&height=720&fit=bounds" target="_blank">https://hosting.photobucket.com/images/mm77/hardgear/20240419_194649.jpg?width=960&height=720&fit=bounds https://hosting.photobucket.com/images/mm77/hardgear/20240419_194709.jpg?width=960&height=720&fit=bounds" target="_blank">https://hosting.photobucket.com/images/mm77/hardgear/20240419_194709.jpg?width=960&height=720&fit=bounds Looks great! I've never had it, but I may have to give this a try one day. |
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Posted: 4/21/2024 1:02:00 PM EDT
[#15]
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Posted: 4/21/2024 8:14:40 PM EDT
[Last Edit: Cincinnatus]
[#16]
Wet-cured a rack of pork for a week.
Then dry rubbed it and smoked it at 200 for a few hours. Cut into chops and finished on the griddle…  In hindsight, I should have cured for one or two more days. You can see the white spot in the chop in the foreground where the cure did not soak all the way in. Cure: One gallon of water, a cup of sugar, a cup of brown sugar, a half cup of sea salt, and one heaping tablespoon of Prague powder #1. |
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Posted: 4/24/2024 1:42:29 AM EDT
[#17]
Quote HistoryOriginally Posted By Cincinnatus: Wet-cured a rack of pork for a week. Then dry rubbed it and smoked it at 200 for a few hours. Cut into chops and finished on the griddle… https://www.ar15.com/media/mediaFiles/285/image-3194663.jpg In hindsight, I should have cured for one or two more days. You can see the white spot in the chop in the foreground where the cure did not soak all the way in. Cure: One gallon of water, a cup of sugar, a cup of brown sugar, a half cup of sea salt, and one heaping tablespoon of Prague powder #1. That looks really good. I made buck board bacon last week. If you haven't you should try it |
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Posted: 4/25/2024 7:22:24 PM EDT
[Last Edit: TxRabbitBane]
[#18]
Flank steak
 Becomes carne asada tacos 
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Posted: 4/28/2024 12:08:46 PM EDT
[#19]
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Posted: 4/28/2024 1:18:19 PM EDT
[#20]
Quote HistoryOriginally Posted By TxRabbitBane: Flank steak https://www.ar15.com/media/mediaFiles/69531/IMG_8591-3197844.jpg Becomes carne asada tacos https://www.ar15.com/media/mediaFiles/69531/IMG_8593-3197861.jpg 
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Posted: 4/28/2024 1:36:37 PM EDT
[#21]
Quote HistoryOriginally Posted By SecretSquirell: Quote HistoryOriginally Posted By SecretSquirell: Originally Posted By TxRabbitBane: Flank steak https://www.ar15.com/media/mediaFiles/69531/IMG_8591-3197844.jpg Becomes carne asada tacos https://www.ar15.com/media/mediaFiles/69531/IMG_8593-3197861.jpg +1. I love a good flank steak. Originally Posted By thebomber: I made some jerk chicken last night. Today will be smoked meatloaf and Mac and cheese. https://hosting.photobucket.com/images/mm77/hardgear/1000001163.jpg?width=960&height=720&fit=bounds" target="_blank">https://hosting.photobucket.com/images/mm77/hardgear/1000001163.jpg?width=960&height=720&fit=bounds https://hosting.photobucket.com/images/mm77/hardgear/1000001161.jpg?width=960&height=720&fit=bounds" target="_blank">https://hosting.photobucket.com/images/mm77/hardgear/1000001161.jpg?width=960&height=720&fit=bounds Any tips on this? I made some a while back with some quarters. While they were pretty damned good, most of the good jerk flavor was just in the skin. I marinated overnight and cut slits in the meat. The next day I rubbed it down HEAVILY with more seasoning. Not sure what else to do to get more flavor in it other than maybe injection. |
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Posted: 4/28/2024 3:06:33 PM EDT
[Last Edit: thebomber]
[#22]
Quote HistoryOriginally Posted By CajunMojo: +1. I love a good flank steak. Any tips on this? I made some a while back with some quarters. While they were pretty damned good, most of the good jerk flavor was just in the skin. I marinated overnight and cut slits in the meat. The next day I rubbed it down HEAVILY with more seasoning. Not sure what else to do to get more flavor in it other than maybe injection. I've been using a marinade from Cooks Illustrated for over 10 years. Let me know if you want me to post it here. I makes sure that some of the marinade goes under the skin and I reserve some and smoke it with the chicken and serve as a dipping sauce. Check out my reel on IG which shows the ingredients as well as how juicy the meat is. Harlanfood4thought |
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Posted: 4/28/2024 3:10:46 PM EDT
[#23]
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Posted: 4/28/2024 8:44:46 PM EDT
[#24]
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USA
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Posted: 4/28/2024 8:50:19 PM EDT
[#25]
Tonkatsu Ramen...
No I did not make this from scratch, I have neither the time nor ambition to make the soup base from scratch. I used Nissin Raoh imported "instant" ramen. I did however make the ajitsuke tamago (ramen egg) and the mayu (scorched garlic oil). 
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Posted: 4/29/2024 9:27:27 AM EDT
[#26]
Quote HistoryOriginally Posted By thebomber: I made some jerk chicken last night. Today will be smoked meatloaf and Mac and cheese. type Status report message description Access to the specified resource has been forbidden. Apache Tomcat/7.0.68 (Ubuntu) |
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