ONSC's Cookin', Grillin', and Bacon thread (1 Viewer)

[weejub]

You can wrap the rare left-overs in foil and then warm up later to have a nice 2nd meal without overcooking your steak the second time, too.

 

[mtweller]

@mtweller

• Smoke it to 130-140 degree core temperature - should be rare and bloody
• Remove it - slice to the thickness people want - 1-2"+
• Then flash fry in butter, rosemary w/ salt and pepper on an iron skillet to get it to Medium Rare, etc.

Edit - I didn't make the video for real . . I would never cook a steak to well done like this guy did!


I made a video for you:

Nice, that might be the ticket!

 

[ROBsSON]

Started my 1st attempt at trying to meal prep made 3 meals (ate one) but some chicken, brown rice and broccoli and cauliflower.

Nothing fancy but gotta change the way I eat hopingnmeal prepping helps!

 

[lt1fire]

View attachment 1857919
Started my 1st attempt at trying to meal prep made 3 meals (ate one) but some chicken, brown rice and broccoli and cauliflower.

Nothing fancy but gotta change the way I eat hopingnmeal prepping helps!

Been trying this myself since when I get home from work after the long ass shift and long ass commute the last thing I feel like is cooking.... problem is i'm normally out helping family on sundays. Gotta find a dedicated time on sunday to do it every week.

 

[jfz80]

Pork loin and roasted potatoes

 

[fj40z]

Pork loin and roasted potatoes

View attachment 1859507

Wait a minute! Where’s the green linoleum?

 

[jfz80]

Wait a minute! Where’s the green linoleum?

Bob is living good this week

And so is brodi! He has been helping out the bulk freezer of unknowns at my folks place for last few mos and tonight i swear im jealous of my dogs dinner.

Undated filet. Turned out perfect. Tempted to try it haha

 

[JohnVee]

Wait a minute! Where’s the green linoleum?

And the dog?

 

[RedHeadedStepChild]

Aaaaaannnnd rest....

 

[RedHeadedStepChild]

Ham is in!
I love the Bradley Smoker. Super easy system, but it really struggles below about 45F. This morning, in Bow NH, it was 20F. Hacked together an insulating box. Seems to be working well.

 

[RedHeadedStepChild]

After 2 hours on the hickory, brown sugar-Dijon-garlic glaze and back in till done.

Now on to Le Tourtière for the Christmas Eve feast.

 

[RedHeadedStepChild]

So about 9 hours to smoke to temp.
Rest again overnight and tomorrow it’ll get the final glaze and be brought back up in the oven.

 

[RedHeadedStepChild]

And Le Tourtière.
So excited for this one. Favorite meal of the year

 

[JohnVee]

12-16 hours straight through in a smoker ain't nothing. Jim's doing the hard work with the long brine/heat up/cool down/heat up method. He can glaze my meat any time.

 

[JohnVee]

Uh oh. Something's going on here.

 

[JohnVee]

Ahh. All done, and no grease burns. Blue catfish.

 

[RedHeadedStepChild]

Damn!
That is one fine looking golden brown you put on that fish.

 

[jfz80]

Ahh. All done, and no grease burns. Blue catfish.

View attachment 1862180

No haddock?

 

[RedHeadedStepChild]

Breakfast beignets hot out of the fryer.

 

[jfz80]

Oh man you’re killing it.

Non traditional christmas breakfast .....