Food / Drink TCG Grillers, smokers and red meat enthusiasts

[10sec]

THAT looks delicious.

 

[Flyn]

Grilled green beans with sous vide and broiler potatoes in a garlic/rosemary sauce and, oh yeah, sous vide filet mignon seared in a cast iron pan with a homemade Bearnaise sauce.

 

[b00sted]

Had some jalepenos from the garden that couldn't go to waste... Made some ABTs last night.

 

[Flyn]

Reminds me... I gotta go check my jalapenos, too.

 

[MEATeorite]

If anyone was curious, grape wood smells a lot like cherry wood. Taste less sweet though. More intense of a flavor than I'd have guessed. I think it'd compliment beef or lamb pretty good.

 

[willizm]

Please work, please work, please work

 

[crooks]

Those bags work. I've dry aged with them 3 times. How long are you going to go?

 

[willizm]

Those bags work. I've dry aged with them 3 times. How long are you going to go?

I haven’t really decided yet. What would you recommend? I at least want to go 30 days but on the fence if I want to go longer

 

[crooks]

I haven’t really decided yet. What would you recommend? I at least want to go 30 days but on the fence if I want to go longer

45 or 60 days. dont waste your time with 30 days.

 

[Flyn]

Depends how strong you want the funky flavor.

 

[Flyn]

Amy and I were alone today so I thought I would experiment. Yesterday, I started a couple sous vide chuck roasts. I let them sous vide for 24 hours at 136*.

I was going to grill them afterwards to sear them but we were getting rain on and off and I didn't want to use the charcoal Weber. Instead, I dragged something completely different out of my closet.

I saved the juices from the sous vide cook and then seared each roast. I spooned butter and garlic over them for some added flavor.

Here's the finished product ready for slicing. I let them rest and asked Amy Au Jus or gravy. She wanted gravy.

Luckily, I had the butter/garlic fond waiting and made a roux then a cream sauce out of the bag juice.

Here's the money shot. Amy grilled some fingerling potatoes, carrots and peppers on the gas Weber for the side. The roast totally reminded me of prime rib. Super tender... At about 1/5th the cost.

Poor man's Prime Rib:

 

[Flyn]

I was looking forward to spending Saturday making ribs for my older daughter who is coming in town this weekend. Instead, she says she wants bacon wrapped flank steak and chicken piccata. There's no challenge to these meals. My dog could probably cook them. Sigh.

 

[SleeperLS]

Amy and I were alone today so I thought I would experiment. Yesterday, I started a couple sous vide chuck roasts. I let them sous vide for 24 hours at 136*.

I was going to grill them afterwards to sear them but we were getting rain on and off and I didn't want to use the charcoal Weber. Instead, I dragged something completely different out of my closet.

I saved the juices from the sous vide cook and then seared each roast. I spooned butter and garlic over them for some added flavor.

Here's the finished product ready for slicing. I let them rest and asked Amy Au Jus or gravy. She wanted gravy.

Luckily, I had the butter/garlic fond waiting and made a roux then a cream sauce out of the bag juice.

Here's the money shot. Amy grilled some fingerling potatoes, carrots and peppers on the gas Weber for the side. The roast totally reminded me of prime rib. Super tender... At about 1/5th the cost.

Poor man's Prime Rib:

That looks amazing. Good stuff.

 

[Flyn]

Thanks! Next time I may try 48 hours to see what a longer time period does. The meat was super tender but the fat wasn't rendered. Some people cook chuck roasts for 48 hours so it's worth a try to see if I can get the fat to render without turning the meat to mush. I don't know yet how long it takes to render thick fat at 136*.

 

[Flyn]

I stole the idea for Mexican Street Corn from The Italian in the Dinner thread. Hadn't had it for a while and it sounded yummy.

I grilled Chorizo sausage dogs and added a Street Corn salsa. Street Corn is also a great side. My lips are now on fire and my nose is running. YES!

 

[Flyn]

I didn't grill my version of jalapeno poppers but you could grill them. I used the oven/broiler instead.

I cut the bacon slices in half and precooked it a bit to get it started. Halved and deseeded some jalapenos. I filled the jalapeno halves with cream cheese, Cotija cheese and sprinkled some cheddar. The bacon went on top. Into the oven at 350* for half an hour. Finish by broiling to crisp the bacon. Stick a fancy toothpick in and these things make a killer appetizer. Make a bunch because they will be scarfed up quickly. Amazing flavors.

Leftover street corn for the side.

Amy and I ate the whole tray!

 

[Flyn]

I ordered a gallon of Blues Hog competition sauce which means ribs this weekend.

 

[Yaj Yak]

.

 

[b00sted]

Made some more ribs today. 4ish hours at 275, burning hickory chunks. Going to pick up a fruit wood for next time.

Also, picked up a brisket that I'm going to do for dinner Sunday. I look forward to seeing how that works out as I've never done one before.

 

[Flyn]

Looks good! Nice bone pull back.

 

[Flyn]

I'm doing ribs this weekend, too. I went to Ace today to exchange my bad propane tank and took a look at their grill section. I am BLOWN AWAY! They have a wide selection of top rubs and sauces. Big green eggs, Traegers, etc. Who would have thought? I complimented the Ace guy on their selection.

Decided to try the Plowboys Yardbird rub. It smells great. Not too salty like many rubs are. The flavor is savory with a bit of heat. I think it will go well with the Blues Hog sauce. I'll do some pics when I get it going.

 

[Shawn1112]

I ordered a gallon of Blues Hog competition sauce which means ribs this weekend.

Easier to split that with someone. I used to order for myself and just wouldnt use it all.
Now buddies and I order all different sauces and split them

 

[Flyn]

Yeah, I called a buddy after I got it and told him to bring a container next time he comes to my house for dinner. He would have come over this weekend for the ribs but he's teaching in Ft. Lauderdale this weekend. His loss. ?

People say you can freeze it so I may try that for some of it.

 

[SleeperLS]

Just received my wagyu beef ribs that I ordered. I got just under 13lbs of them. I will be cooking them in the middle of next month and plan to do a variety of seasoning methods. Pumped

 

[Flyn]

I bet they will be awesome!