Fire Me Boy! What's For Dinner? Thread

[Buehler445]

Since the other one got too big, let's keep the food truck rolling. Whacha got?

Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408

[Delano]

Originally Posted by Pepe Silvia

I'm having Au Jus and Horseradish Sauce with it.

I discovered how much of a game breaker homemade Jus was over Christmas. Do you have a recipe or have a decent store bought version?

[GloryDayz]

Originally Posted by KCUnited

Beef tenderloin, lobster tails, and twice baked potatoes was our year end feast

Sous vide the tenderloin then seared on the Blackstone

Sous Vide is the foshizzle. Perfection in a bag...

[Buehler445]

Originally Posted by KCUnited

Beef tenderloin, lobster tails, and twice baked potatoes was our year end feast

Sous vide the tenderloin then seared on the Blackstone

I was looking at some recipes for lobster tail in the sous vide.

How did you cook the water bug lobster?

Looks great as always my man.

[KCUnited]

Originally Posted by Buehler445

I was looking at some recipes for lobster tail in the sous vide.

How did you cook the water bug lobster?

Looks great as always my man.

I followed this, super easy (I had 4 tails and winged the ingredient measurements)

*Also I know nothing of this lady, was just looking for an easy grilled lobster recipe

https://www.instagram.com/seafoodish...D/?img_index=1

Ingredients:
3 lobster tails
1 stick salted butter
3 cloves garlic, minced
1 tbsp minced parsley
3 lemons, halved
Neutral oil (canola or avocado oil)
Salt and pepper tt

Directions:
Split lobster tails: use scissors to cut down the center of the shell, making sure not to cut through the tail. Use a chef knife to cut down through the meat and the bottom shell (keep the tail intact) Open the lobster tails and they will stand on their own. season with salt and pepper.

Garlic Butter: Add the salted butter and minced garlic to a small pot

Grilling: Preheat the grill to medium high. Brush your tails with neutral oil then place your lobster (meat side down) and the garlic butter pan to the grill. Cover and cook for four minutes. Stir in fresh parsley into your melted garlic butter. Flip your lobster tails over and move off the heat. Baste with your garlic butter sauce. Add your lemons to hot side of the grill cut side down and grill for 3 to 4 minutes.

Plating: place your lobster tails on a platter, pour on the rest of your garlic butter and garnish with fresh parsley and grilled lemon.

[ptlyon]

I've used that exact recipe. Worked for me.

Last night I took the meat out of the shell and cooked them in a pan basting all the time and flipping part way thru.

Worked well but think it was still under done in the middle so baked for a few minutes.

[GloryDayz]

I really got hooked on this Picanha cut (sirloin cap) during my time in Bonaire so I'm going to give it a go on the smoker and keep the Dutch flavor going with some Amstel..

[ptlyon]

Seen those in our Fareway ads. I'm intrigued.

Please report back!

[scho63]

Originally Posted by GloryDayz

I really got hooked on this Picanha cut (sirloin cap) during my time in Bonaire so I'm going to give it a go on the smoker and keep the Dutch flavor going with some Amstel..

Will smoking at a low temp break down the muscle enough? I thought Picanha was a tougher but very favorable cut. I have had it multiple times at Brazilian BBQs but never seemed to be a tender cut. Almost like a london broil for toughness but a ribeye for flavor.

[scho63]

Originally Posted by KCUnited

Beef tenderloin, lobster tails, and twice baked potatoes was our year end feast

Sous vide the tenderloin then seared on the Blackstone

Tenderloin looks cooked to perfection.

[GloryDayz]

Originally Posted by scho63

Will smoking at a low temp break down the muscle enough? I thought Picanha was a tougher but very favorable cut. I have had it multiple times at Brazilian BBQs but never seemed to be a tender cut. Almost like a london broil for toughness but a ribeye for flavor.

It's also known as a "sirloin cap" so it's not brisket or flank steak tough to start with, but I did mine at 225 for a little more than 2 hours then seared it to perfection. So it'll never be tenderloin tender, but it's awesome nonetheless. And I'm going to reheat the leftover portion via sous vide and see if 2 hours in 130 degree water does some additional magic..

[A8bil]

Originally Posted by scho63

Will smoking at a low temp break down the muscle enough? I thought Picanha was a tougher but very favorable cut. I have had it multiple times at Brazilian BBQs but never seemed to be a tender cut. Almost like a london broil for toughness but a ribeye for flavor.

No need to slow roast Picanha...if it's true picanha, it's almost as tender as filet. Waste of great cut of meat to slow roast. Look on Yootube for Guga...he's the king of picanha and how to cook it.

[A8bil]

Having trekked in the Andes this past year, decided to do a Peruvian themed holiday dinner.

Giant scallop ceviche in Peruvian lime Leche de Tigre and Aji Limo peppers.

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Octopus fried in Iberico pork chorizo oil with a Botilja olive aioli and diced new potatoes on a pea shoots with vinaigrette

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Causa timbale with avocado, tomato and lobster salad with a Huancaino sauce and fried stringed purple sweet potato

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45-day dry aged Argentinian wagyu strip steak on altamalada and an Aji Verde sauce.

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Sorry...don't know how to embed photos

[Buehler445]

Originally Posted by GloryDayz

It's also known as a "sirloin cap" so it bmnot brisket or flank steak tough to start with, but I did mine at 225 for a little more than 2 hours then seared it to perfection. So it'll never be tenderloin tender, but it's awesome nonetheless. And I'm going to reheat the leftover portion via sous vide and see if 2 hours in 130 degree water does some additional magic..

sous vide is the optimal way to to reheat - although I run it to 120. I don't need to re-cook it, just get it warm.

You definitely lose some of the texture from the sear, and it changes the color a bit and the texture a tiny bit, but it's the best way. Don't be microwaving that noise.

For the record, the Andy Cooks YouTube channel suggests pan frying them.



But he also talks about sous vide in the smoked meat section, so watch that part too and decide for yourself.

[A8bil]

Originally Posted by Buehler445

sous vide is the optimal way to to reheat - although I run it to 120. I don't need to re-cook it, just get it warm.

You definitely lose some of the texture from the sear, and it changes the color a bit and the texture a tiny bit, but it's the best way. Don't be microwaving that noise.

For the record, the Andy Cooks YouTube channel suggests pan frying them.



But he also talks about sous vide in the smoked meat section, so watch that part too and decide for yourself.

Guga's latest on the Picanha .. paying attention to the grain is perhaps more important to Picanha than any other cut.

https://youtu.be/opSH5w_U0vo?t=56

[ptlyon]

Outstanding glory!