the deliciousness thread

Nooga678 · Posted: Aug 17, 2012 7:33 am Post subject:

Maybe that is what I missed. In your orginal post you said clarrify the butter, but then never mentioned where it was used again. Are you searing the steak in the skillet with the butter in it? If so do you heat the skillet then dump in the butter right before throwing the steak in?

jt09 · Ladies Man Joined: 16 Jan 2003 Posts: 22083 City: Austin

Nooga678 · Posted: Aug 17, 2012 7:59 am Post subject:

I didn't use any butter. I went straight steak on th skillet which was probably the source of the excessive smoke.

Okie Boarder · Ladies Man Joined: 03 Mar 2008 Posts: 10056 City: Edmond

jt...anything to add on the filet cooking compared to the ribeye? I was looking back through this and basically planning to follow the same process Chattwake did.

ontrider · Ladies Man Joined: 30 Jul 2003 Posts: 16491 City: Russia

jt09 · Ladies Man Joined: 16 Jan 2003 Posts: 22083 City: Austin

LSU · Posted: Aug 20, 2012 11:50 am Post subject:

Two inches of bone in ribeye and a filet. Grilled them.

jt09 · Ladies Man Joined: 16 Jan 2003 Posts: 22083 City: Austin

thanks to rampage for the heads up on a nice sale on ribeyes.

Okie Boarder · Ladies Man Joined: 03 Mar 2008 Posts: 10056 City: Edmond

Looks good! I just did a great baked squash recipe a couple weeks ago, thanks to your "monday" thread. I also tried my hand at an eggplant parmesan recipe using the eggplant we harvested from the garden the other day...very good stuff!

RampageWake · Posted: Sep 19, 2013 12:50 pm Post subject:

Tried a recipe for Pittsburgh style steak that vette posted on another forum. I think I still prefer grilled over hot mesquite or pecan, but this was good. (and fast!)

Originally Posted by vette74 :

I like Pittsburgh rare. A Pittsburgh rare steak may be prepared using a very hot grill, griddle, frying pan, or oven. The high temperature allows the steak to char in a short enough time that the inside remains uncooked. Placing the thick cut of meat in a plate of melted butter will help it sear more quickly when one places it on the cooking surface. Once placed on the cooking surface, the very hot cooking surface will ignite the butter, causing flaming, and an exterior burning of the meat and its juices. Let it burn that way for about a minute for steaks over 1 inch thick, then pull the steak setting it down back on the burned surface on the plate of melted butter for about 20 seconds. Quickly flip it over, once again soaking up the butter, on the unburned top surface, for about 10 seconds, then return to very hot grill. Let it burn with flame eruption and definite searing for about 90 seconds or less, and serve.

RampageWake · Posted: Sep 19, 2013 12:51 pm Post subject:

Okie Boarder · Ladies Man Joined: 03 Mar 2008 Posts: 10056 City: Edmond

That looks good.

Okie Boarder · Ladies Man Joined: 03 Mar 2008 Posts: 10056 City: Edmond

I did another brisket recently that turned out really good. I'm getting the hang of brisket more and more as I repeat the cooking process. We made some delicious sandwiches from leftover brisket. I seared the surface of the sliced brisket in a hot cast iron skillet with some butter to brown and warm it. I added monterey jack cheese on top. I browned some buttered steak rolls, added creamy horseradish sauce, dijon mustard and topped with grilled onions. Made a great sandwich!

flixmaster · Site Owner Joined: 30 Oct 2003 Posts: 7488

Why do I keep coming back to this thread at 10PM?? Makes me hungry the rest of the night.

pyrocasto · Posted: Sep 20, 2013 10:02 am Post subject:

Gotta try this soon in the new house. Havent cooked a steak in 6 months! Shocked

The last time I did it, it was officially the best steak I've ever had!

Okie Boarder · Ladies Man Joined: 03 Mar 2008 Posts: 10056 City: Edmond

Did a fair amount of cooking in the last couple weeks. My parents came to visit for my wife's graduation. They happened to be here for Mother's Day, so I was able to spoil my mama a bit. We cooked terriyaki steak, grilled chicken for tacos and taco salad, St Louis style pork steak, and prime rib. I made a few quiches for my mom that Saturday for Mother's Day and my boys made breakfast for mom and grammy on Sunday. This past Saturday I made lasagna and spaghetti for my wife's graduation party. Here are a few pics.

Okie Boarder · Ladies Man Joined: 03 Mar 2008 Posts: 10056 City: Edmond

Cooked a tri-tip tonight...yummmm!

Okie Boarder · Ladies Man Joined: 03 Mar 2008 Posts: 10056 City: Edmond

Getting the brisket started.

Tbonez · Posted: May 27, 2014 10:55 am Post subject:

I really want to do a brisket but I've heard they are really difficult. Throwing away $100 several times to learn is an expensive way to figure it out.,.

goofyboy · Posted: May 27, 2014 11:14 am Post subject:

Tbonez buy the Weber Smokey Mountain. Go here:

http://virtualweberbullet.com and learn how to operate it.

Then, go to youtube and youtube Aaron Franklin brisket and watch his videos. I don't trim as much as Okie did and just use salt and pepper for a rub, following Aaron Franklin's lead.

I may not make award winning brisket, but it is damn good. I only messed up one by trimming a little too much and oven finishing when it was not needed. The moist still came out kick ass.

jt09 · Ladies Man Joined: 16 Jan 2003 Posts: 22083 City: Austin

Tbonez, that sounds really high. you should be able to find an 8-10lb brisket for ~$2.50/lb

edit - just saw goofy's post in the other thread:

Okie Boarder · Ladies Man Joined: 03 Mar 2008 Posts: 10056 City: Edmond

Progress pic about 3 hours in and some of the final product. It was gobbled up in a hurry.

Okie Boarder · Ladies Man Joined: 03 Mar 2008 Posts: 10056 City: Edmond

I tried a new method (hot & fast), which I hadn't tried before. It is amazing how well it turned out and how quickly it was able to be cooked. It seems like I may have cooked a little long...the sliced brisket was almost falling apart.

goofyboy · Posted: May 27, 2014 11:42 am Post subject:

uh, fill us in... how hot, how fast?

Okie Boarder · Ladies Man Joined: 03 Mar 2008 Posts: 10056 City: Edmond

Heat the smoker to 300*, place the brisket in the open, away from the fire, with the point facing the fire (unless your have a reverse flow smoker). Cook at 275-325* for four hours, wrap and continue cooking. Check for doneness after 1 hour wrapped. It's done when a temperature probe goes in like buttah. Leave wrapped and out on the counter until the temperature drops to 150*. It shouldn't take any longer than 8 hours, even for a 14-16 pound brisket.

I was unsure if it would actually cook that quick, so I gave myself 12 hours. I actually had to slow down the process and cook at a lower temperature for a while. I had it on the smoker at 6:00 am and off by 3:30 pm. I wrapped it in towels and held in a cooler until 5:30 pm and pulled it out on the counter for the final cool down. I was cutting the meat at 6:30 pm.

Okie Boarder · Ladies Man Joined: 03 Mar 2008 Posts: 10056 City: Edmond

Put a pork butt on this morning...trying the hot and fast method with it, as well. I did a very nice smelling brine, mustard slather and rub. It's making good progress as we speak.

jt09 · Ladies Man Joined: 16 Jan 2003 Posts: 22083 City: Austin

monday date night dinner

caprese salad
grilled brussels sprouts
skillet ribeye over roasted sweet potato mashers, covered in sauteed mushrooms and roasted garlic

Okie Boarder · Ladies Man Joined: 03 Mar 2008 Posts: 10056 City: Edmond

Looking good jt. You are so gourmet...love the style and presentation.

I have never eaten brussel sprouts since I was a kid. My mom made me eat them and I hated them. My tastes have changed some, so I may try them again. I've seen some good looking recipes, like what you have pictured above. How would you say they taste or what would you say they taste like, doing them that way?

Aubs · Motorboat Queen Joined: 12 Jan 2003 Posts: 9167

Made dinner the other night. Parmesan chicken, bacon roasted potatoes with Parmesan cheese, and bacon wrapped asparagus with brown sugar. DEEEELICIOUS!

jt09 · Ladies Man Joined: 16 Jan 2003 Posts: 22083 City: Austin

Okie Boarder · Ladies Man Joined: 03 Mar 2008 Posts: 10056 City: Edmond

Looks good Aubs...and by candlelight!

So, is there something you would compare them to jt? Like another food item that they taste like?

Okie Boarder · Ladies Man Joined: 03 Mar 2008 Posts: 10056 City: Edmond

Been experimenting with indirect cooking of burgers and really liking it. I've been working with our oldest on learning how to grill, as well.

jryoung · Ladies Man Joined: 19 Mar 2004 Posts: 7664 City: Man Jose

WHAT DID YOU DO???????

Okie Boarder · Ladies Man Joined: 03 Mar 2008 Posts: 10056 City: Edmond

A little extra trimming.

eeven73 · Posted: Jul 15, 2014 12:45 pm Post subject:

You just sprinted out of Flavortown Crying or Very sad