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Posted
  On 4/18/2020 at 8:15 PM, Kyrie Eleison said:
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Pop and i made 15 lbs of boudin today.

My cousin in Nome would marry you on a NYC second. She eats Boudin every day. And looks like it.

Posted
  On 5/24/2020 at 6:43 PM, VABuckeye said:

I like em simple.

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word. my 4 part test for a great cheeseburger:

1.  Need Napkins (Plural) - grease needs to be rolling down my wrist by the end

2   It Can Stand on its Own -  it is just as good, or even better, plain - maybe add a condiment 

3. Molten Cheese - not melted, molten.  you can't tell where the burger ends and the cheese begins 

4. I Can See My Reflection in the Bun - self explanatory

  • Like 1
Posted
  On 5/24/2020 at 9:41 PM, C-Man said:
Twice in the late week, I’ve cooked picanha on the BGE. Last Sunday, I did a straight grill over high heat after using EVOO+Perini Ranch steak rub+Hardcore Carnivore Black. Was awesome. Ran it again last night for my dad and his buddy, who were in town.

I was smoking some ribs so I smoked one picanha with salt/pepper/Black about an hour or 1:15 on 275-degree fire and then hot grilled the other with same Perini/Black rub mix as last Sunday. All I can is wow!

Last Sun — cut picanha in three “chunks” before grilling

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Yesterday’s meat

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Smaller pieces below are one of the grilled chunks and the larger slices are from the smoked one, which I let go a little longer than I wanted. Cooked much faster than expected.

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Where did you get the picanha?
  • Like 1
Posted
  On 5/25/2020 at 2:42 AM, Spur08 said:
  On 5/24/2020 at 9:41 PM, C-Man said:
Twice in the late week, I’ve cooked picanha on the BGE. Last Sunday, I did a straight grill over high heat after using EVOO+Perini Ranch steak rub+Hardcore Carnivore Black. Was awesome. Ran it again last night for my dad and his buddy, who were in town.

I was smoking some ribs so I smoked one picanha with salt/pepper/Black about an hour or 1:15 on 275-degree fire and then hot grilled the other with same Perini/Black rub mix as last Sunday. All I can is wow!

Last Sun — cut picanha in three “chunks” before grilling

77dc6bb9577679d22b49d2401e8f0693.jpg

Yesterday’s meat

f249347166339c68729cb7b3521bff6f.jpg

Smaller pieces below are one of the grilled chunks and the larger slices are from the smoked one, which I let go a little longer than I wanted. Cooked much faster than expected.

52963d6623b437e5550a3eeac329f13a.jpg

Read more  

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Where did you get the picanha?

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Indeed, I’m looking to do a brazilian bbq for the gfs bday and this is her favorite cut

Posted (edited)

Getting creative with my CSA spoils. 
 

mini quesadilla with whole milk mozzarella, kale blanched in ghee, roasted radishes, and bacon bits. 
and the salad is romaine that was picked earlier today. 

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Edited by Pato del Muerto
  • Like 6
Posted

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Chicharrones con carne en chile verde, frijoles de la hoya y tortillas de harina.

Crazy story: the Michoacána meat market that I purchased the chicharron from on Monday burned down this morning.


Sent from my iPhone using Tapatalk

  • Like 1
Posted
  On 5/27/2020 at 4:04 AM, ss13 said:
Haltom City, eh? 

Yep. I’m in Keller just north of it. Closest Mexican meat market (used to be). Now it’s Super Mercado Monterrey a little south of that.
Posted
  On 5/28/2020 at 1:13 AM, Tailgate said:

I eat pork chops like popsicles. Can’t get enough. Usually prefer thin but couldn’t pass up these two when I saw them.

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I can't tell, but is that some sort of glaze or marinade?  I like pork chops, but I only sear them in the cast iron skillet and that gets boring. 

Posted

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I teamed up with Jew Boy Burgers for this. I smoked the pork belly but the rest of the burger is his work. 1a82b4e1c9912a295f60563170462a83.jpg
Give him a visit after the 4th if you’re in the Allandale/Rosedale area

  • Like 8
Posted
  On 5/28/2020 at 11:20 AM, South Austin said:
I can't tell, but is that some sort of glaze or marinade?  I like pork chops, but I only sear them in the cast iron skillet and that gets boring. 
You gotta sous vide them and then hit them for 60 seconds or so in a hot cast iron skillet. I don't know if I'll ever cook them any other way.

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  • Like 1
Posted

Did some asian marinated pork tenderloin and chicken thighs. Served with spring mix salet with homemade miso ginger dressing. Corn dressed with salted Plugra butter which I fucking love

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  • Like 1

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