Gotta sear the steak 1st comes out 10x better then just tossing it under the broiler.
Cm i had to google Barbacoa, looks good. Intrested to see how yours comes out
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Gotta sear the steak 1st comes out 10x better then just tossing it under the broiler.
Cm i had to google Barbacoa, looks good. Intrested to see how yours comes out
Meat from the head of a cow it sais... hmmm i wonder what the new england version is goin to be likeQuote:
Originally Posted by big dick
Over the last few years, I've seen quite a few ppl say that searing before cooking has no net benefit compared to searing at the end. The "searing in the juice" thing aint a thing at all, and may cost you some juice at the end of the day. The benefit of searing is the maillard reaction, not any juice saving.
All I know is the steaks I make at home are just a notch below a good streakhouse... gonna keep doing what Im doing. I sear pork and beef roasts to.
I love the cow
and the pig
First off we will start off with something I made last night while I was grinding.
2 Tablespoons of butter in the crockpot, 5 chicken breasts that are 1 lb each for a total of 5 lbs. Space them out in the crockpot and dump about 17 OZ of hot sauce over them. Turn crockpot on high and come back in 3.5 hours.
Pull each breast out and that was difficult because they were so soft that they more or less were about to shread themselves. Take 2 forks and pull the chicken apart. Here is the finished product a day later
(begging dog as bonus in the back)
http://i.imgur.com/bjTNnBC.jpg
The Barbacoa was pretty simple, I found this online but I could only get a 2 lb roast so I modified. I substituted garlic for garlic cloves, I didn't use onions or oregano or ground cloves.
I actually made this into a calzone for someone who requested this and pictures will follow.
3 lbs chuck roast (fat trimmed), cut into 2-inch chunks
4 cloves garlic, minced
2 chiptoles in adobo sauce, chopped (or more to taste)
1 (4-ounce) can chopped green chiles
1 small white onion, finely chopped (about 1 cup)
1/4 cup fresh lime juice
2 tablespoons apple cider vinegar
3 bay leaves
1 Tablespoon ground cumin
1 Tablespoon dried Mexican oregano (or regular oregano)
2 teaspoons salt
1 teaspoon black pepper
1/4 tsp ground cloves
1/2 cup beef broth or water
Load the pot and let it cook for 3.5 hours on high
http://i.imgur.com/vTBPNpR.jpg
Shred beef
http://i.imgur.com/QQdY6Ls.jpg
Put back in pot and let it soak up flavor on the "keep warm" setting
http://i.imgur.com/53mJ1ET.jpg
Spin a wheat dough ball in flour. This dough ball was actually frozen earlier so I left it out for about 5 hours
http://i.imgur.com/e6gvDAu.jpg
Load it onto a pan that has been coated with cooking spray on foil
http://i.imgur.com/TXEHpct.jpg
Layer with Cheese and Barbacoa
http://i.imgur.com/8tmuAm9.jpg
Add another layer of cheese
http://i.imgur.com/2R866xT.jpg
Fold it over and cut a few slits over the top and add some butter to give it a little gold
http://i.imgur.com/XOPX8pe.jpg
Bake on 350 for about 20 minutes or so
http://i.imgur.com/scfqfZM.jpg
Enjoy
http://i.imgur.com/cEkzZRS.jpg
the sweet & sour chicken from hollywood casino is top top
and the sweet chili sauce is GOD
Pulled teriyaki chicken , btw I am down 16 lbs this month where my diet has mainly consisted of pulled chicken.
Crockpot on high , 2 tablespoons of butter , one 16 oz bottle of teriyaki sauce (can't remember what kind it was) 4 chicken breasts that weigh 1.25 lbs each for a total of 5 lbs. Make sure all pieces are coated nicely
Let them sit in there on high for 3 to 4 hours and notice how tender they are as when I tried to pick them up with a fork they shred. Turn heat setting to keep warm when they are ready.
http://i.imgur.com/GQ2ATLp.jpg
While using tongs or a large spoon get the breast to the cutting board one at a time.
http://i.imgur.com/DvRlaoi.jpg
Shred one breast at a time and move to crockpot
http://i.imgur.com/s9tSBgr.jpg
Final step is loading the meat back to the crockpot
http://i.imgur.com/K1uCb6p.jpg
Then eat it however u like. I ate mine with some mashed sweet potato
Not to certain i like the fad for pulled chicken, chicken is not fatty enough to be 'pulled' and gain the benefits but each to his own.
Below my masterpeice, spag bol with gratted cheddar and garlic bread on the side.
Went for the pasta shells so you can get a generous portion of meat in each shell.
Delicious
tastes better reheated or can be eaten cold when pulled and is easy to cook in bulkQuote:
Originally Posted by nutty007
this is how i feel about most pulled pork/chicken. way better the next day. even chili for me tastes better the next day. gotta let the flavors set in.Quote:
Originally Posted by chinamaniactastes better reheated or can be eaten cold when pulled and is easy to cook in bulkQuote:
Originally Posted by nutty007
Cooking in confit is a great way to go to keep that flavor and moisture.Quote:
Originally Posted by chinamaniactastes better reheated or can be eaten cold when pulled and is easy to cook in bulkQuote:
Originally Posted by nutty007
Just a few of the nibbles that i am going to try and work my magic on. Im not very experienced on oysters and clams so wish me luck. The wings - wife asked me to do a Giada de Laurentiis margarita chicken wings recipe. Oh yeah ,i have bacon wrapped jalapeno poppers and a couple of other items too; ill post pics/updates as they become available.
r
http://i.imgur.com/vN6H3MQ.jpg
secret weapon:
mexican jelly beans.
pure, real sugar. no corn syrup. just sugar.
made all the difference.
high fructose corn syrup is the sworn enemy of a proper and elegant milk steak.
HFCS is the worst product man has ever created. It is going to kill more humans than anything else.Quote:
Originally Posted by sonatine
bobby flay used to cook with high fructose corn syrup, now he's all like:Quote:
Originally Posted by sonatine
http://cdn2.vox-cdn.com/uploads/chor...50/flay5.0.gif
http://cdn3.vox-cdn.com/uploads/chor...4/flay2a.0.gif
Ya so I walked all the way over to the American terminal at the Airport here in Montreal (They sell the "real shit" there)to get some authentic smoked meat pics for you guys but as usual "photo too large to post" error response ffs spent like 15 min trying to figuer it out... fck it... i tried though guys (sandwich was amazing as usual)
So the grocery store pulled the trigger on their St Patrick's Day Corned Beef sale a hair early, so I put this on at 9am and just ate it here at 8pm. So it's an 11 hour corned beef, cabbage, baby carrots, onion and red skins.
Seaburgers Cheeseburgers:
onion rings on fleek
Good alone, fantastic with a tub of sour cream.
My first contribution to this epic thread is today's brunch:
We had the pork chops out for last night's supper but did something else & had to cook them because we are also going out tonight.
Chops lightly spiced with seasoned salt & freshly ground pepper. Home-made hashbrown potatoes fried up with onion & mushrooms seasoned with a special garlic & salt combo I get from work. Eggs sunny-side up seasoned with salt & pepper & with soft yolks perfect for dunking toast or the hashbrowns.
Picture of the coffee & Bailey's to wash it all down was unavailable at press time.
ok got it to work.... just amazingly tender and juicy. Tastes great too. (the sandwich comes warm)
Homemade Seafood Sub
i think you're trolling. if not, well done.Quote:
Originally Posted by 4DragonsHomemade Seafood Sub
bread looks like subway, so does the way the lettuce is chopped...
You have a very good eye. I bought all the ingredients from WalMart and that WalMart has a Subway in it. Subway bakes the bread rolls that WalMart sells in the bakery dept. So it is on a Subway bun, but it is much larger than a normal subway footlong. This thing hung off the edges of a dinner plate when cut in half.Quote:
Originally Posted by WillieMcFMLi think you're trolling. if not, well done.Quote:
Originally Posted by 4DragonsHomemade Seafood Sub
bread looks like subway, so does the way the lettuce is chopped...
Recipe
1lb krabmeat
Iceberg Lettuce
Cherry tomato's
American white cheese slices
Polish dill pickles, chopped
Celery
Mayo
Yellow mustard
Old Bay
Salt and cracked black pepper
Parsley
Sub bun
Look how super affordable this is:
Yup, I got the bread on the day old cart for 50 cents.
Dude have you heard of the term herd immunity. If most people are protected from a virus it will logically not spread as easily which protects those who cant receive immunity for various reasons.Quote:
Originally Posted by 4DragonsYou have a very good eye. I bought all the ingredients from WalMart and that WalMart has a Subway in it. Subway bakes the bread rolls that WalMart sells in the bakery dept. So it is on a Subway bun, but it is much larger than a normal subway footlong. This thing hung off the edges of a dinner plate when cut in half.Quote:
Originally Posted by WillieMcFML
Look how super affordable this is:
Yup, I got the bread on the day old cart for 50 cents.
When you shop at Walmart, akin to a Spanish landing in foerign lands where you witness dying natives everywhere for no apparent reason, you still search out a quick cheapy.
Yeah but when the Europeans landed in the Americas, the virus's we brought killed the natives, not so much the other way around. Or would you just rather have us send Canada all of our excess Mexicans?Quote:
Originally Posted by limitlesDude have you heard of the term herd immunity. If most people are protected from a virus it will logically not spread as easily which protects those who cant receive immunity for various reasons.Quote:
Originally Posted by 4Dragons
You have a very good eye. I bought all the ingredients from WalMart and that WalMart has a Subway in it. Subway bakes the bread rolls that WalMart sells in the bakery dept. So it is on a Subway bun, but it is much larger than a normal subway footlong. This thing hung off the edges of a dinner plate when cut in half.
Look how super affordable this is:
Yup, I got the bread on the day old cart for 50 cents.
When you shop at Walmart, akin to a Spanish landing in foerign lands where you witness dying natives everywhere for no apparent reason, and still search out a quick cheapy.
My bad, as usual I just skimmed the item. Had no idea you were saving .20 and getting Krab Flake both!Quote:
Originally Posted by 4DragonsYeah but when the Europeans landed in the Americas, the virus's we brought killed the natives, not so much the other way around. Or would you just rather have us send Canada all of our excess Mexicans?Quote:
Originally Posted by limitles
No idea they suffered from dandruff as well
Maybe leave Todd out of this? Then again, maybe not, because it does involve a sub sandwich.Quote:
Originally Posted by limitlesMy bad, as usual I just skimmed the item. Had no idea you were saving .20 and getting Krab Flake both!Quote:
Originally Posted by 4Dragons
No idea they suffered from dandruff as well
Been making a lot of steak & cheeses for myself lately, fingered I'd share. Shaved steak, yellow pepper, onion, piece of baguette. Not shown, sunflower oil and a slice of american cheese. Not cheese product. Also, cool ranch doritos.
for willie's question below, no, store brand. Roche Brothers, local grocery chain. The pepper and sunflower oil were from TJ's.
very nice for homemade crowe...
get to pats when you are in philly...will be a life changing experience as far as cheesesteaks go...
im outta rep for the next 24 hours so im making this post....hot damn does that look delicious. definitely making one of those bad boys in the next day or two. and the cool ranch doritos were a veteran move.Quote:
Originally Posted by Crowe DiddlyBeen making a lot of steak & cheeses for myself lately, fingered I'd share. Shaved steak, yellow pepper, onion, piece of baguette. Not shown, sunflower oil and a slice of american cheese. Not cheese product. Also, cool ranch doritos.
for willie's question below, no, store brand. Roche Brothers, local grocery chain. The pepper and sunflower oil were from TJ's.
I woulda went with Sun Chips, but I digress, that looks good. The bread is having a visceral effect on me.
looks good but needs more meat
These were ok, strangely addictive..
The Pepsi tasted like cinnamon
The most expensive ice cream ever, apparently..
did this the other day. first time, and can easily improve things for next time. crock pot pulled pork.
Got me an 8.5 pork shoulder. Cut it in halfish, used the bigger chunk with the bone still in it.
rubbed it all up with this shit. never used or even heard of it before, but needed a rub, and went with this one.
put some liquid smoke and water into a little bowl thingie because Chef John did it in his Food Wishes Pulled Pork video.
Put it on low, it took like 8.5 hours. everything was completely detached from the bone, falling apart nicely. did some pulling and chopping, added a small amount of I think Stubbs bbq sauce.
Here is some stuffed into some hollowed out crusty ass bread.
turned out pretty good, but I know I can easily find a better rub if only I planned this out beforehand. the bbq sauce cures that ailment, tho.
lol rufus rub.My 8th grade teacher mr coleman 1st name was Rufus, so I called him Rufus one time.. he jacked me in the chest. I never called him Rufus again.
Bread in a can, as mentioned in radio chat. Haven't seen this for like a decade, maybe longer. Used to eat this stuff all the time as a kid. More of a Massachusetts thing I guess, but if you can find one of these bad boys, grab it up, bake it so it's warm and soak it in butter.