ChiefsPlanet - Food and Drink What's for dinner? Here's mine... (Part 2)

I found one on the Internet and meshed it with FMB's boy recipe. I had to make a lot of changes. Here's the final product.

http://images.tapatalk-cdn.com/15/05...9ab1806ab6.jpg

That looks really freakin yummy

GloryDayz

05-10-2015 09:14 PM

Quote:

Originally Posted by Inmem58 (Post 11491289)

Thanks fellas. FWIW I had left over fresh thyme from the recipe and I used the remaining leftovers for the scallops. I basted the scallops with olive oil, butter, whole garlic cloves and rest of the thyme. Incredible flavor. Just keep basting those bad boys non stop.

FMB and you needa open a restaurant!

In58men

05-10-2015 09:23 PM

Quote:

Originally Posted by GloryDayz (Post 11491377)

FMB and you needa open a restaurant!

I would love to own a restaurant. Not sure if FMB would be able to though. He can run it, I'll be the head cook and he'll supervise the kitchen. I'm down. What do you say FMB?

Fire Me Boy!

05-10-2015 09:27 PM

What's for dinner? Here's mine... (Part 2)

Double post from mobile.

In58men

05-11-2015 03:01 PM

Went to a local place here called Lengthwise and had they're chili mac burger. They also brew their own beers, you probably heard me talking about them

http://images.tapatalk-cdn.com/15/05...1e56d11a98.jpg

Destroyed.

http://images.tapatalk-cdn.com/15/05...1fd43ee4f9.jpg

Zeus Imperial Ale

http://images.tapatalk-cdn.com/15/05...381d3ae62a.jpg

Centennial Ale

http://images.tapatalk-cdn.com/15/05...173926b375.jpg

sedated

05-11-2015 03:13 PM

I wish I had gotten some pics but this weekend I threw some flank steak in an oven with some red onion, chipotles in adobo, jalapenos, garlic, lime juice, tad bit of beef broth, and southwest spices. Let that cook at around 200 for about 5 hours then shredded it. Took everything from the pot, liquefied it in the blender and added it back to the meat.

The flavor was great but the texture was disappointing. Chewy. I'm curious if I cooked it too long, not enough, or if flank steak is just too stringy to be tender when shredded. I've had perfect texture on brisket, but that was sliced (against the grain) rather than pulled apart. I'd experiment with it but flank steak costs almost as much as fuggin ribeye these days.

Fire Me Boy!

05-11-2015 04:13 PM

What's for dinner? Here's mine... (Part 2)

Quote:

Originally Posted by sedated (Post 11492784)

Flank is med rare only. Anything over is chewy. And the tenderness is largely in the slice.

You want to do that with brisket or pork butt. Would kill

cdcox

05-11-2015 06:48 PM

1 Attachment(s)

Pot roast and potatoes from the pressure cooker, roasted carrots, topped with beef gravey with a side of roasted golden beets. A religious experience.

Fire Me Boy!

05-11-2015 06:49 PM

Quote:

Originally Posted by cdcox (Post 11493452)

Pot roast and potatoes from the pressure cooker, roasted carrots, topped with beef gravey with a side of roasted golden beets. A religious experience.

Mushy carrots?

lewdog

05-11-2015 06:52 PM

Quote:

Originally Posted by Inmem58 (Post 11491038)

I found one on the Internet and meshed it with FMB's boy recipe. I had to make a lot of changes. Here's the final product.

http://images.tapatalk-cdn.com/15/05...9ab1806ab6.jpg

Best looking dish you've ever made. That looks so good. Well done. Wow.

Ming the Merciless

05-11-2015 06:56 PM

looks yummy CD & inmem

keep it up!!!

Mr. Flopnuts

05-11-2015 06:57 PM

Making my first batch of chili tonight. Not even sure how that's possible at 38,but going to dip a bowl up right now. Wish me luck. Lol

lewdog

05-11-2015 07:04 PM

Quote:

Originally Posted by Mr. Flopnuts (Post 11493504)

Making my first batch of chili tonight. Not even sure how that's possible at 38,but going to dip a bowl up right now. Wish me luck. Lol