I'm slow cooking a brisket. 24hrs at 205, oh yeah.
I'm slow cooking a brisket. 24hrs at 205, oh yeah.
Beef Heart/White Tail/Ground Bacon/Bleu Cheese Burgers and Beef Brisket 'Dogs with Lard Fried Russet Fries.
Beef Heart/White Tail/Ground Bacon/Bleu Cheese Burgers and Beef Brisket 'Dogs with Lard Fried Russet Fries.
Outstanding! We have burgers and rotisserie chicken on the grill! Happy 4th to you from Michigan!
Outstanding! We have burgers and rotisserie chicken on the grill! Happy 4th to you from Michigan!
I thought about going with burgers but at the store I decided on steak, simply because I grilled burgers a short while back.
Do you want your burgers to be world class? Use a 50/50 blend of pork and beef and add finely ground caraway seed. You can thank me later.
I thought about going with burgers but at the store I decided on steak, simply because I grilled burgers a short while back.
Do you want your burgers to be world class? Use a 50/50 blend of pork and beef and add finely ground caraway seed. You can thank me later.
Caraway seed? not sure I've had that before. I'll ask Mrs. CTCZ
Caraway seed? not sure I've had that before. I'll ask Mrs. CTCZ
It's my highest level secret ingredient that I use to make regular store bought meat into steak tasting burgers.
BTW, no, you haven't put caraway seed into your burger meat, I invented this method by myself after years of trial and error. I normally put the same amount of seed as I do salt.
It's my highest level secret ingredient that I use to make regular store bought meat into steak tasting burgers.
BTW, no, you haven't put caraway seed into your burger meat, I invented this method by myself after years of trial and error. I normally put the same amount of seed as I do salt.
I'm just going to griddle up some burgers and bacon. Because bacon, that's why.
I'm just going to griddle up some burgers and bacon. Because bacon, that's why.
I grilled bacon yesterday (for our twice baked potatoes) and the Smoked Moravian Bacon was a big winner, I cut the pieces about 1/4 inch thick. Sorry, no pictures.
I grilled bacon yesterday (for our twice baked potatoes) and the Smoked Moravian Bacon was a big winner, I cut the pieces about 1/4 inch thick. Sorry, no pictures.
Nice! \o
Nice! \o
My boys were just a bit angry at me that I didn't get any fireworks... but their bellies were full of delicious steak so it worked out ok in the end.
My boys were just a bit angry at me that I didn't get any fireworks... but their bellies were full of delicious steak so it worked out ok in the end.
Steak, chicken, and kielbasa. Very good.
Steak, chicken, and kielbasa. Very good.
The trick with a Rib-Eye is that you have to get the internal temp up to a bit over 150f so that all of that wonderful marbled fat has a chance to render making the Rib-Eye one of the best and most tender steaks available.
Trust me, I'm a (not really) professional.
The trick with a Rib-Eye is that you have to get the internal temp up to a bit over 150f so that all of that wonderful marbled fat has a chance to render making the Rib-Eye one of the best and most tender steaks available.
Trust me, I'm a (not really) professional.
@krier55
@bdmthrfkr
https://pic8.co/sh/Pnj2o5.jpg
My favorite steak to grill is prime bone in rib eye, high fat content sears so nicely. It is hard to find in my area, I need to remember to order them from my butcher. If I get a craving and I don't pre order, choice top sirloin is a great substitute, they usually label it chateaubriand.
My favorite steak to grill is prime bone in rib eye, high fat content sears so nicely. It is hard to find in my area, I need to remember to order them from my butcher. If I get a craving and I don't pre order, choice top sirloin is a great substitute, they usually label it chateaubriand.
We grilled some awesome cheddar bratwurst from the local butcher on Tuesday (char-coal).
Today/tonight we are doing sous vide Filet Mignon, pan finished with butter and thyme grown in my hydroponic garden. Also amazing cuts from our butcher. Along with some poached asparagus finished in the juices from the sous vide meat and a little extra butter.
This weekend, probably more steak but on the char-coal grill and I need to finally smoke that pork shoulder I have been putting off.. Maybe ill take a couple of days off next week and smoke it then while I work on some other stuff around the house.
We grilled some awesome cheddar bratwurst from the local butcher on Tuesday (char-coal).
Today/tonight we are doing sous vide Filet Mignon, pan finished with butter and thyme grown in my hydroponic garden.
Also amazing cuts from our butcher.
Along with some poached asparagus finished in the juices from the sous vide meat and a little extra butter.
This weekend, probably more steak but on the char-coal grill and I need to finally smoke that pork shoulder I have been putting off.. Maybe ill take a couple of days off next week and smoke it then while I work on some other stuff around the house.
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