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Fire Me Boy! What's For Dinner? Thread
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 Last edited by Buehler445; 03-02-2020 at 09:14 AM.. |
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#12886 |
Snacks Are Under My Apron
Join Date: Jan 2006
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That’s tasty lasagna for frozen. I buy the singles to keep on hand for when I don’t want to do shit but wait on the oven
The Chipped Beef is legit too
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#12887 |
Cast Iron Jedi
Join Date: Nov 2004
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I've done that before. Worked great. Never on that small a roast, but I don't know why it wouldn't work.
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#12888 | |
pie is never free
Join Date: Sep 2006
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Quote:
But how did you get them cooked through on the bone like that, without leaving them in the grease so long it blackens the breading? |
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#12889 | |
**** you, you cretin.
Join Date: Jan 2012
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Quote:
I call it Pork Chop on a Stick.
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#12890 |
pie is never free
Join Date: Sep 2006
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#12891 |
MVP
Join Date: Aug 2017
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I have 2 slabs in the fridge now and may try smoke, SV, then deep fry on a 1/2 rack.
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#12892 | |
**** you, you cretin.
Join Date: Jan 2012
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Quote:
If you smoke them, use Hunts ketchup mixed with apple cider vinegar as a mop sauce. Dump any leftover mop sauce into the bag before sous vide.
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#12893 |
Snacks Are Under My Apron
Join Date: Jan 2006
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I have a hard time putting ketchup on a pork chop. I would lean more towards a Heinz 57
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#12894 |
**** you, you cretin.
Join Date: Jan 2012
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You can do that, I’m not judging. For a nice little kick add some horseradish.
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#12895 | |
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Quote:
![]() ![]() ![]() ![]() ![]() I re-dust the ribs before bagging them but adding some mop sounds like less than a great idea. I did not like the results I got when I did. Then again deep frying a slab of ribs.....I try it once says Mikey
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#12896 |
pie is never free
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Leftover prime rib philly cheese steak sammy with fries later
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#12897 |
I like Pie!
Join Date: Jan 2004
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#12898 |
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I had a piece of leftover aged dry brined ribeye that I vacuum sealed and forgot about last night. I thin sliced it, grilled some peppers and onions and tossed the protein in to warm it and served it on King's Hawaiian rolls. I forgot the condiments it was so good.
You cannot go wrong with leftover ribeye unless it sucked to start with. I do philly rollups all the time St Louis (the hill) Italian hard salami, aged white cheddar from 450 YO Irish cheese maker, and a BCS Proprietors Reserve served slightly chilled. I am hoping for a BBBJ to round it the experience. ![]()
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#12899 | |
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Quote:
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#12900 |
Snacks Are Under My Apron
Join Date: Jan 2006
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Yeah I could tell by your picture.
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