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.