Shit I've Cooked Lately

[Errestaurants 2570]

8 hours ago, Anastasis said:

Tell us more about that beef?

How does it grade out? Grass fed?  Corn finished? Surly group buy? What do the briskets looks like?

They're all herford/angus or Hereford/brangus. I never have them graded just send them to slaughter. All 18 months old that have lived a stress free life on good grass. None are bought from a sale barn all home raised. 

I feed them about 50 pounds a week each beefmaker to keep them coming into the corral/pens for easy loading. So very little feed. At 18 months on grass and a little beefmaker they get to 1200 pounds. I have pictures in the ranching thread.

I do sale to family and friends. I took one in for my sister yesterday. Ill charge her around 5$ a pound hanging weight. She pays the processing. 1.10 a pound plus $75 kill fee. When I get these back in a couple weeks I'll post some pictures.

 

[luke duke 6413]

5$ a pound hanging weight.

Vic would go bankrupt at that rate. I think he pays $0.19/lb for his heifers.

[Errestaurants 2570]

48 minutes ago, luke duke said:

 

Vic would go bankrupt at that rate. I think he pays $0.19/lb for his heifers.

 

Yea. His cows are definitely on the heavier side but unfortunately there is no prime in them. maybe at best select and that's a stretch. Eye of the beholder type.

[Brisketexan 105113]

Yea. His cows are definitely on the heavier side but unfortunately there is no prime in them. maybe at best select and that's a stretch. Eye of the beholder type.

I suspect there is a LOT of marbling.

[pops 6984]

1 hour ago, Errestaurants said:

Yea. His cows are definitely on the heavier side but unfortunately there is no prime in them. maybe at best select and that's a stretch. Eye of the beholder type.

Plus he injects them with his marinade. 

Do. Not. Want. 

[elfenix 34237]

1 hour ago, Brisketexan said:

I suspect there is a LOT of marbling.

what kind of marbling is possible when they're 0% lean?

[RMac5 1551]

Heifers would be a stretch.

[ROFL BOX 6649]

Got this on the smoke around 1500 hrs... 1st go w/ the "roast supported by onions in the foil pan" thing.

Will report in around 2000.

Ribs are a backup plan, however I don't think this can go wrong provided the temperatures remain consistent.

Major is here for moral support.

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[Shaddie 1651]

20 minutes ago, ROFL BOX said:

Major is here for moral support.

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Looks good but I think you WAY over estimate Major’s motivation. 

[ROFL BOX 6649]

Will pull the goods in approx. 15 minutes, pics to follow.

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[ROFL BOX 6649]

Chuck roast was not as tender as I would prefer, however the smoke ring was as deep as any brisket I have ever done. Cut more like a cheap steak.

Onions tasted great.

1st Set of rib pics are sauced, 2nd rib pic is no baste.

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[ztejas 43419]

6 hours ago, ROFL BOX said:

Got this on the smoke around 1500 hrs... 1st go w/ the "roast supported by onions in the foil pan" thing.

Will report in around 2000.

Ribs are a backup plan, however I don't think this can go wrong provided the temperatures remain consistent.

Major is here for moral support.

Sent from my SM-G950U1 using Tapatalk
 

Jesus, you cut up and cooked that dog? What the fuck is wrong with you? 

[ROFL BOX 6649]

What, you don't like German food?

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[BurntOrange&White 39931]

What, you don't like German food?

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Thought it was Chinese

[Revolution512 1487]

On 9/18/2020 at 7:38 PM, huge said:

Halibut great
Tilapia???

Haha I thought the same. Tilapia is awful

[After irth 1243]

14 hours ago, ROFL BOX said:

Got this on the smoke around 1500 hrs... 1st go w/ the "roast supported by onions in the foil pan" thing.

Will report in around 2000.

Ribs are a backup plan, however I don't think this can go wrong provided the temperatures remain consistent.

Major is here for moral support.

Sent from my SM-G950U1 using Tapatalk
 

Care to share your rubs on both meats?

[Anastasis 23469]

1 hour ago, After irth said:

Care to share your rubs on both meats?

Phrasing. 

[Cheeseweasel 26438]

9 hours ago, Bevo VIII said:

Thought it was Chinese

Forget it, he's rolling.

[Anastasis 23469]

Pork tenderloin topped with a hatch chimichurri

 

 

Edited September 21, 2020 by Anastasis

[Anastasis 23469]

loin chop, not tenderloin. 

[ROFL BOX 6649]

2 hours ago, After irth said:

Care to share your rubs on both meats?

Starting with a base of Montreal Steak seasoning, add dried onions, garlic powder & a heapin' helpin' of light brown sugar.

[Anastasis 23469]

Cross posting with no fucks given. Scalloped with a cooked dandelion salad.

 

[Landomatic 3813]

Had some leftover fried chicken from the weekend, so decided to make some Chicken Noodle Soup for the first official day of fall.  It's amazing the depth of flavor you can build with these long, slow, all day cooks.  Delicious!

Here's the beginning stages of making the broth.  Bones, onions, carrots, celery, salt and pepper...

And here's the finished product after about 8 hours...

Edited September 23, 2020 by Landomatic

[Cheeseweasel 26438]

Awesome. Making your own stock vs. store bought is night vs day when making soups.

[Landomatic 3813]

1 hour ago, Cheeseweasel said:

Awesome. Making your own stock vs. store bought is night vs day when making soups.

Thanks.  Yeah, it really is quite amazing...the difference it makes.

[52-80 19151]

first home hot wings i was satisfied with.  a la kenji.  toss wings in equal parts salt, BAKING POWDER, and CORN STARCH.  let sit overnight in fridge to DRY OUT.  the baking powder increases skin texture and enhances crispiness.  put in convection oven at 450 for up to 30 minutes.  comes out ultra fucking crispy. 

 

drench in your sauce of choice

[Cheeseweasel 26438]

2 minutes ago, 52-80 said:

drench in your sauce of choice

[52-80 19151]

1 minute ago, Cheeseweasel said:

fine, half butter half franks, heated with some garlic

[Chilly Water 415]

Duck breast, peppercorn sauce, mashed potatoes w truffle oil, and green beans

[Horn Draoi 255]

 Sounded truly amazing, then i saw the Bud Light.............

[Etexhorn13 3045]

1 hour ago, Chilly Water said:

Duck breast, peppercorn sauce, mashed potatoes w truffle oil, and green beans

Tell me about this sauce 

[Chilly Water 415]

32 minutes ago, Etexhorn13 said:

Tell me about this sauce 

Minced shallot, 1/2 tsp crushed peppercorn, chicken demi-glaze, 1/4 c water, 1 tbs butter

[NoName 16351]

7 hours ago, Chilly Water said:

Minced shallot, 1/2 tsp crushed peppercorn, chicken demi-glaze, 1/4 c water, 1 tbs butter

this sounds pretty excellent. TYVM

[52-80 19151]

8 hours ago, Etexhorn13 said:

Tell me about this sauce 

add some butter to the fond, saute some shallots, then pour half a budlight into the mixture and reduce until thick

[Anastasis 23469]

Haven't seen salmon steaks in the case for a while so why the fuck not...

 

 

 

[South Austin 52484]

Never made this before, but roasted swordfish with a garlic ginger lemon compound butter, paired with a French Chardonnay. Turned out great, got me laid.

 

[Cheeseweasel 26438]

13 minutes ago, South Austin said:

Turned out great, got me laid.

Well, yeah.

[Landomatic 3813]

16 hours ago, Anastasis said:

Haven't seen salmon steaks in the case for a while so why the fuck not...

Oh damn, I haven't seen those in a while either.  Forgot all about them, honestly.  We eat so much fucking salmon, I need to put this rendition in the rotation just for a little variety.  Nice work, brothah.

[Landomatic 3813]

5 hours ago, South Austin said:

Never made this before, but roasted swordfish with a garlic ginger lemon compound butter, paired with a French Chardonnay. Turned out great, got me laid.

 

My man...said it before, swordfish highly underrated.  Good work.

[EE2B 1565]

Never made this before, but roasted swordfish with a garlic ginger lemon compound butter, paired with a French Chardonnay. Turned out great, got me laid.

He must have loved it.

[Braff Zacklin 13561]

On 5/14/2020 at 10:52 AM, Bert Orange said:

1 cup mayo
1 tbsp Dijon 
1 egg
1 tsp Worcestershire
1 tbsp old bay
1 tbsp fresh tarragon
1 tbsp dry parsley
Salt and pepper

Mix together

Add 1 lb jumbo lump blue crap
Add 1/2-3/4 cup saltines or Ritz crackers mashed into crumbs

Toss gently

Form into patties and chill in fridge for 15 mins

Low broil for about 15 mins until browned

Enjoy

Just want to thank you again for this recipe. Used it a couple of times now, first with real crab meat and, today, with surimi. Super delicious even with the fake stuff.

[Bert Orange 1120]

3 hours ago, Braff Zacklin said:

Just want to thank you again for this recipe. Used it a couple of times now, first with real crab meat and, today, with surimi. Super delicious even with the fake stuff.

For fake shit - that looks fucking legit. Well done man. 

[Anastasis 23469]

On 9/25/2020 at 3:14 PM, Landomatic said:

Oh damn, I haven't seen those in a while either.  Forgot all about them, honestly.  We eat so much fucking salmon, I need to put this rendition in the rotation just for a little variety.  Nice work, brothah.

so much omega 3 fatty goodness.

Got that crab cake recipe bookmarked.  Plotting out a crab cake BLT for the sandwich thread. 

[Bert Orange 1120]

Horns done. Ribs done. 

[Braff Zacklin 13561]

33 minutes ago, Anastasis said:

Got that crab cake recipe bookmarked.  Plotting out a crab cake BLT for the sandwich thread. 

Do eet. @Bert Orange's recipe is legit.

[Landomatic 3813]

On 9/24/2020 at 10:14 PM, Anastasis said:

Haven't seen salmon steaks in the case for a while so why the fuck not...

 

 

 

Where’d you find them?  What case is this?

I know you’re gonna say the HEB.  And I don’t have the HEB because I live in Dallas 😔

[pops 6984]

Ginger garlic butter halibut with sautéed spinach and roasted veg. Did not suck. 

[NateHitch 1282]

Made a batch of brats, hot links and jalapeño cheddar sausage

[Anastasis 23469]

21 hours ago, Landomatic said:

Where’d you find them?  What case is this?

I know you’re gonna say the HEB.  And I don’t have the HEB because I live in Dallas 😔

HEB. 

[Errestaurants 2570]

Wife cooked up some steaks and hassleback potatoes. Had some wine.