Food / Drink TCG Grillers, smokers and red meat enthusiasts
- Thread starter OffshoreDrilling
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I have seen this product. Back when I was bachelor AF and was eating chicken tenders from my grocers freezer section 3-4 nights a week I used to mix ranch and BBQ and call it nugget sauce.
I think Woodmans carries the ketchupeño a local restaurant used to have. Going to pick some of that up next time I go.
I think Woodmans carries the ketchupeño a local restaurant used to have. Going to pick some of that up next time I go.
Since I am working out of my home office during covid, I have time to cook. Amy thinks she's living at a moderately good restaurant. She put a week's pics up on FB and I got a ton of likes and offers to fly me out to people to cook for them. ?
My buddy, who comes over for dinner often, says he'll open a restaurant in Mexico if we want to move down there with them. Don't know about that. I love poker but, when I played it professionally, I lost the love for it. Would cooking be the same?
At the least, I would need to take a class or two on sauces before going pro. I suck at sauces.
My buddy, who comes over for dinner often, says he'll open a restaurant in Mexico if we want to move down there with them. Don't know about that. I love poker but, when I played it professionally, I lost the love for it. Would cooking be the same?
At the least, I would need to take a class or two on sauces before going pro. I suck at sauces.
Went full ham today at Costco. They were out of packer briskets, so I asked them if they had any in back. Dude gives me a thumbs up and said to give him a minute. Figured I would look through all the meat and found this gem. Damn near 3lb bone in prime ribeye. Then, they brought out 2 of the biggest prime packers I have ever seen, so I figured why the hell not. Can’t wait for the meat sweats from this.
I am cooking the ribeye tonight using sous vide at 128. Then, I bought some grape seed oil to sear it in my cast iron at the end. Pumped.
I am cooking the ribeye tonight using sous vide at 128. Then, I bought some grape seed oil to sear it in my cast iron at the end. Pumped.
Same here on the brisket. Trimmed and dry brined mine overnight last night, overnight cook tonight.
Ribeye turned out amazing. Made some Mexican street corn and peppers/onions marinated in balsamic, olive oil, and garlic.
Last two prime briskets i got from Sams were sub 3$ a lbs. I think the one i just did was $2.88. Choice was like $2.71.
Made me feel really burned for getting a 2.8 lbs Tri tip for over 30 bucks earlier. Then cut 10 oz of fat cap off it. Seems like i always get hosed on tri tips. Unless 10ish bucks a pound is the new normal?
Prime. I actually just got a membership there just because their prices and regular availability of Prime packer briskets.
With these larger packer briskets I might start separating the flat and point. I just made one overnight for the in laws on their way to an elk hunt. It is resting now, but will try to snap some pictures when I take her out and slice it up in an hour or so. I tried the pink butcher paper instead of foil this time.
I cook mine at 225 so I never really get them to 210 before the probe slides through like butter. The 18lb one I just did took 14 hrs and was in the mid to upper 190’s when I pulled it.
I cook mine at 225 so I never really get them to 210 before the probe slides through like butter. The 18lb one I just did took 14 hrs and was in the mid to upper 190’s when I pulled it.
Marinated lemon, garlic shrimp with a butter garlic sauce and a spicy remoulade on the side. Grilled potatoes, onions and carrots for the side dish. I should have made more.
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