went to pats today for lunch...it had been awhile...if you go to philly and you don't go to pats for a cheesesteak you are doing it all wrong...never done ginos because its so damn commercial with the neon lights and shit...pats is old school, no lights, nothing fancy...
this is whiz wit...had American wit before, but for some reason ive always had a thing for the whiz...sorry this isn't a picture of a whole steak, was too good to let sit for any length of time...
I made some burgers tonight that were fantastic. This isn't exactly an innovative recipe, but it's so damn good, and pretty easy.
First get ground beef that is 15 to 20% fat. If you want to eat health food, eat something else. Add to the raw meat-
Salt and fresh ground black pepper.
Chopped sweet onion. I had 1.5 pounds of meat, so I used half a large onion. Chop it as fine as possible. I have a slap-chop type thing that turns it almost to mush, but not quite. You just don't want big crunchy chunks.
Chopped roasted garlic. I used a heaping teaspoon. I like the stuff from the jar because it has a more mellow roasted flavor, and it's cheap and convenient.
Panko breadcrumbs. I used between a quarter and a half cup. You don't want the burgers to taste bread-y. The point is to hold in the juices and fat.
I love grilling, but I've been using my broiler more than my grill lately. It's so much easier to get things to cook evenly, and with a lot less char.
If you like onions as much as I do, top with sliced raw onions and some iceberg lettuce for a nice crisp cold contrast- like a McDLT.
I'm on a low carb diet for the first time in me life which greatly restricts options, so tonight I et a cat
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Currently smoking some St. Louis style ribs in my custom homemade ugly drum smoker.
Using apple wood chips.
Will post the finished product.
"I hit that shot because it was a defining moment and when a defining moment comes along, you either define the moment or the moment defines you" Roy "Tin Cup" Mcevoy
Venison, Pork and Chuck Salisbury Steaks
Just like Mom, I mean Swanson used to make.
anyone want to step up for science (i don't have the food processor/smoker)?
http://www.foodnetwork.com/recipes/a...ck-recipe.html
I made these this weekend, but was too busy getting them served to my guests to take pictures. The awesome, and super-moist, thing about these braised ribs is that after you take the foil pouches out of the oven, you put them over a sauce pan, stab them with a knife, and incredible white wine/chili/garlic/rendered fat pork juice pours out. You then reduce that down to a glaze and put all that tasty fat back onto the ribs.
I love Alton Brown, but this recipe is actually fucked up. If you use the amount of salt they say, and then use all of the rub on 2 racks of ribs, the reduction ends up way too salty. I used 2 Tbsp of salt, and only used about two thirds of the rub. The bone side really doesn't need much. I didn't have cayenne or jalepano powder, because I'm not big on spicy food, so I used extra black pepper and garlic.
Last edited by DirtyB; 09-21-2016 at 10:46 PM.
I was in Seattle on business and came across this legit 100sq ft cheese steak spotOriginally Posted by GambleBotsChafedPenis
went to pats today for lunch...it had been awhile...if you go to philly and you don't go to pats for a cheesesteak you are doing it all wrong...never done ginos because its so damn commercial with the neon lights and shit...pats is old school, no lights, nothing fancy...
this is whiz wit...had American wit before, but for some reason ive always had a thing for the whiz...sorry this isn't a picture of a whole steak, was too good to let sit for any length of time...
was def not expecting something like this in downtown Seattle but it was top top
my apologizes if i've posted this before but i don't think i have
Last edited by WillieMcFML; 09-21-2016 at 11:57 PM.
hey willie, to be honest that doesn't look half bad for a non-philly version...guessing the place being 100sq ft made it sorta a hole in the wall...probably what gave it that extra kick of goodness...
I don't think ive ever done a cheesesteak outside of philly...especially since I moved back here, you get used to how good pat's is and everything else looks like utter dogshit...a lot of the shit I see it's just way too greasy...you want a little grease, but not too much where the bun is like a wet towel...the picture I posted, that's the perfect amount of drippings from the whiz and steak...the bun was still nice and crisp...
now it's 715 in the morning and I want to head down to 9th and passyunk for a fucking steak...damn it...
no cooking involved, but I've been trying to eat better the last few months and I found a Hispanic grocery store down the road from my apartment that sells mango by the cup. not having to slice a fucking mango yourself is top top
Last edited by shortbuspoker; 09-25-2016 at 08:12 AM.
fuck yeah seafood
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Was is in the actual dominican for 10 days (no resorts) one of the best meals I ever had. Simply perfect. (Hot sauce not shown) fuck your shit... no photo for you.. fix your shit druff... not gonna monkey around 15 min to post a photo on here smh.. phone is brand new Samsung 2 weeks old...
So I was jonesing for a coney yesterday and ended up at the grocery store and nathan's were on sale for $2. I never made it to the coney place...
2 kinds of Kowalski's floating in Snow Floss, buttressed by Pickled Beets and warm German Potato Salad.
Project swineapple was a success
Only problem was the bacon weave fell off....
Project swineapple was a success
Only problem was the bacon weave fell off....
Thats so funny. Im literally putting together a swineapple as we speak
Question: did you put anything else in the middle with the pork or no? What kind of marinades/seasonings did you use?
Great minds think alike or do fools seldom differ?
I cut up the pork loin and dusted it in my normal BBQ mix. Cut it thin enough that it took 5 tubes of pork to stuff it sonthere are plenty of of layers of flavor in it.
Next time it's thicker bacon.... I bought the cheap off the shelf shit and it showed. I'm doing hand cut pork belly next time.
Yeah, that is one thing I learned myself (by trial and error) when doing a weave - spend the extra $ and get good quality thicker bacon
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