What's for dinner?

[John-W-WI]

Our New Year's eve dinner. Cheeseburgers (80/20 fat content) with grilled onions ...

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The burgers look good, but I need that T-Shirt!

-John

 

[John-W-WI]

Well, it's not for dinner but it is for breakfast.

Another instant pot creation.

Ingredients:
1/2 gallon of milk
A scoop of plain yogurt with live cultures.

The result:
(9) 8 ounce jars of yogurt. My wife is the "tree hugger" but she rubs off on me once in a while. She bought some really good granola that I drizzle with honey and cover it all with the yogurt. It's much like grape nuts. I struggle with breakfast because I hate to eat it. Always looking for something I can eat before I leave the house in the morning.





-John

 

[Lee Haakenson]

Instant pot potatoes and ribs. Ribs finished in oven!!!

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[trampledbyturtles]

As fresh as it gets beer batter fish fry.
With corn bread, an home canned green beans.

 

[IkemanTx]

Cooked up one of the top round roasts from my buck this year for meal prep for work.

I trussed the roast nice and tight, browned it hot and fast on all sides (the avocado oil was smoking) with salt • pepper • garlic powder • rosemary • juniper berries • and shallots, oven finished it at 425° for 20 minutes, then down to 300° until an internal temp of 127°, then let it rest in foil. Deglazed the pot with all the above mentioned spices/herbs with half a cup of beef stock, half a cup of Cabernet, and about an ounce of raspberry balsamic vinaigrette. Let the sauce reduce by 75% and then add a touch of starch to thicken.

Then, I served it on a roasted cabbage steak with a homemade thousand island dressing.

Dang I wish I had left one serving to eat for today!!!

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[John-W-WI]

Then, I served it on a roasted cabbage steak with a homemade thousand island dressing.

"roasted cabbage steak" - are you sure you don't have a cooking show that I've seen? Pretty fancy, but looks even better to eat!

-John

 

[H20fwler]

That looks like prime rib Ikeman...well done!

 

[H20fwler]

Took some butterflied pork chops marinated them in zesty Italian in a freezer bag in fridge for two days, baked in covered casserole dish 275 for an hour and a half seasoned a little with pepper/tony's/oregano and you could cut them with a spoon.
Made rice/carrots/mushrooms cooked low and slow with a little milk, half can of cream of mushroom and shredded cheddar melted in.

 

[IkemanTx]

Then, I served it on a roasted cabbage steak with a homemade thousand island dressing.

"roasted cabbage steak" - are you sure you don't have a cooking show that I've seen? Pretty fancy, but looks even better to eat!

-John

Haha, I have just decided that I will REALLY master this whole “cooking game” idea so I can drag my family into eating it kicking and screaming.
I’ve just been paying a lot of attention to MeatEater, Scott Rea, Sous Vide Everything, and Gordon Ramsey to try to improve my skills.




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[scott44]

I found this at the grocery store yesterday, never seen it in powder form before. We go through quite a bit of the liquid so I thought I'd try the powder and add it to my rib rub and other things.

 

[Telemark]

I love Frank's. Nothing else is better on chicken. Nando's peri-peri sauce is a close second, though.

 

[H20fwler]

Mallard and sweet cornbread with honey from our hives.

 

[Lee Haakenson]

Venison steaks!!!

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[Telemark]

Red deer stew with wild porcini and Guiness, root vegetable (potato, celeriac, carrot) mash with garlic butter and cream, and the green stuff is broccoli.

 

[John-W-WI]

Anyone ever try the dry age bags for beef? They look interesting. Thinking about buying a prime like I did for Christmas Day, age it, then slice it into Rib-eye steaks. 60 days dry aged means I could be grilling them this spring.

-John

 

[Tree Spud]

Anyone ever try the dry age bags for beef? They look interesting. Thinking about buying a prime like I did for Christmas Day, age it, then slice it into Rib-eye steaks. 60 days dry aged means I could be grilling them this spring.

-John

I tried dry aging once with a prime rib roast. The goal is to dry the outer meat so there is less moisture. When you cook or grill, the outer layer of meat drys & cooks much faster to form a crusty dry edge.

I used a plastic tube I could place in the lower bottom of the frig. I drilled lots of holes for air movement.

I only got to 3 weeks before I cooked it and it was great. Salt will accelerate drying. Real dry aging requires correct temperature nd humidity control.

Good luck!

 

[H20fwler]

Made a big batch up at my kids request......didn't last 24 hours!

 

[KDdid]

Smash burgers! My wife loves Steak-N-Shake, so I’ve started doing them in the house on a carbon steel skillet. I placed them on cast iron griddles to melt the cheese in the oven at 250*f to keep them warm while I finish all the patties. I’m doing 1/8th of a pound patties to maximize the crust production here two patties per burger.

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[Lee Haakenson]

Smash burgers! My wife loves Steak-N-Shake, so I’ve started doing them in the house on a carbon steel skillet. I placed them on cast iron griddles to melt the cheese in the oven at 250*f to keep them warm while I finish all the patties. I’m doing 1/8th of a pound patties to maximize the crust production here two patties per burger.

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Please elaborate on the method! Those make me want to switch my diet from Busch lite to red meat!!!

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[KDdid]

Easy enough. Get a heavy skillet (I used a heavy carbon steel skillet for these, but cast iron works exceptionally well) very hot, then drop a ball of burger on the pan. Immediately smash it as flat as possible with a heavy spatula (don’t use one with holes or slots) and when they get a good crust on the bottom they should release from the pan. Scrape them off the pan, flip, and season. I placed bacon on top of these, then cheese, and popped them into a 250 degree oven to keep them warm and melt the cheese. I made 8 patties out of a pound of burger, it’s important to smash them thin because the flavor is all in the browned crust that develops.


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