Butt Ugly Chuck
Fish Biologist
That looks way better than my lunch yesterday! Do you have a vacant Fish Bio position there?
Butt
What's On The Grill Tonight? (1 Viewer)
- Thread starter Trollhole
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That looks way better than my lunch yesterday! Do you have a vacant Fish Bio position there?
Butt
It looks really delicious!
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Fajita cook for the guys at work.
J
J
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Absolutely! HA
Not tonight but I am going to make the 24-hour sous vide then seared chuck roast ala Grant Crilly. Soon.
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Tenderloin, crab legs and baked.
J
J
Butt Ugly Chuck
Fish Biologist
Oh man - that looks fantastic!
Jay, that much king crab down my way would be in the $100 range.
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Ok, it took me a little longer to put together the 24-hour Chuck roast sous vide dealio promised above, mainly due to sourcing a local to me rancher's pastured and beer mash fed animal for which this Chuck roast is all about: Carson Valley Meats, Gardnerville, NV.
Recipe is courtesy Grant Crilly as I would not have thought about doing a sous vide session on Chuck but dang is it super deelish!
Plenty of leftovers for sammies and I will DEFINITELY do this again! Smashed garlic, bay leaves, S&P, EVO at 131ºF for 24-hours then seared on a carbon steel pan at 475ºF surface temp. Rested, sliced and served with an herb sauce.
Right there with the 72-hour beef short ribs I did a few years ago. Which reminds me...
...that's next!
Recipe is courtesy Grant Crilly as I would not have thought about doing a sous vide session on Chuck but dang is it super deelish!
Plenty of leftovers for sammies and I will DEFINITELY do this again! Smashed garlic, bay leaves, S&P, EVO at 131ºF for 24-hours then seared on a carbon steel pan at 475ºF surface temp. Rested, sliced and served with an herb sauce.
Right there with the 72-hour beef short ribs I did a few years ago. Which reminds me...
...that's next!
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Bacon wrapped pork tenderloins
J
J
Well, tis the season
I had done some hit n miss stuff on the grill the last few months
nothing super fantastic.
Except some flap steak for tacos.
Gotta get my head right for the coming grill season.
I had done some hit n miss stuff on the grill the last few months
nothing super fantastic.
Except some flap steak for tacos.
Gotta get my head right for the coming grill season.
Picked up some spare ribs and trimmed them to St Lo style, they are on the grill now with apple wood smoke.
Once they get that mahogany color, I will foil wrap and into the oven at 250/275F for about an hour.
Once they get that mahogany color, I will foil wrap and into the oven at 250/275F for about an hour.
is flap steak same as flank? or skirt steak?
both are great for jerky.
lean, very little sinue. tasty
I think flap steak is the same as skirt.
Anyone know better than me that can clarify this??
Anyone know better than me that can clarify this??
Well, here we go.
I have grilled just about everything, except Beef Ribs.
I have never seen any in the market that looked worth a squirt.
So I had some custom cut, and they will be hitting the grill later today.
Wish me luck.
I have grilled just about everything, except Beef Ribs.
I have never seen any in the market that looked worth a squirt.
So I had some custom cut, and they will be hitting the grill later today.
Wish me luck.
Eyedaho
SILVER Star
Just the right amount of veggies!
Picked up some boneless chicken qtrs from my local carniceria and
will throw them on the grill. Also got some fresh cilantro.
Maybe do up some beans with chorizo, fawk I don't know.
But it will turn out great, and I'll put it on some flour tortillas along
with some habanero sauce.
will throw them on the grill. Also got some fresh cilantro.
Maybe do up some beans with chorizo, fawk I don't know.
But it will turn out great, and I'll put it on some flour tortillas along
with some habanero sauce.