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Supporter
Join Date: Apr 2007
Location: Scott City KS
Casino cash: $1014734
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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.. |
Posts: 57,556
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#13531 |
MVP
Join Date: Aug 2017
Casino cash: $10000400
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I need to get on line and look at my last bloodwork...
I have no idea where my numbers fall but other than a little fungus I have all my toes.
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#13532 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Posts: 35,253
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#13533 |
Ultrabanned
Join Date: Oct 2007
Location: North da River
Casino cash: $719356
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![]() Didn't even consult with my local seam butcher before getting this $8/lb strip from the Costco meat case and cooking it. Think it may have tasted better if I would have sought after their wisdom. Sent from my iPhone using Tapatalk |
Posts: 41,415
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#13534 | |
Veteran
Join Date: Nov 2009
Location: Canton
Casino cash: $8817261
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Quote:
Tri tip isn't a good cut All that said I eat tri tip weekly because it's delicious if properly prepared |
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Posts: 1,981
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#13535 |
MVP
Join Date: Aug 2017
Casino cash: $10000400
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I bought some really nice $10 strips from Sam's last week. Marked choice looked prime. The 'in the know" butcher didn't know about it. Ever try a dry salt brine? 12 hours at less the 1" 24 hours over an inch longer if you dare.
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#13536 |
Snacks Are Under My Apron
Join Date: Jan 2006
Location: The Edge
Casino cash: $1841660
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I threw together some steak fajitas.
I need a recipe rehab I don’t know if it’s the spring coming on or if I am just getting bored of my menu. It’s just been busy then grow in a couple days of nice weather then back to some nasty shit.
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#13537 | |
MVP
Join Date: Aug 2017
Casino cash: $10000400
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Smoker ready to go, fryer chickens, thighs, and ribs brined and seasoned, ready to go but it's been raining and suppose to be snowing tomorrow...
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#13538 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Many of us preach the dry brine for steaks. I find 24-48 hours is the sweet spot.
Last edited by Fire Me Boy!; 03-31-2019 at 08:55 AM.. |
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#13539 |
The 23rd Pillar
Join Date: Sep 2002
Casino cash: $10019237
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I thought love was the sweet sport.
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![]() “Boy, you all want power. God, I hope you never get it.” - Lindsay Graham |
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#13540 | |
MVP
Join Date: Aug 2017
Casino cash: $10000400
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Quote:
Too long is worse IMHO than too short. I went 48 hours on 1 3/4" thick porterhouse/ t bones. Not all of us have a countertop machine to age our steaks. I haven't heard much about yours
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#13541 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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I've got a prime strip in there now. The ribeye turned out good, but I didn't age it long enough. I could definitely tell a difference in the tenderness and meatiness. Going 45-50 days on the strip. Should be ready to go around the first of May.
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#13542 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Having sous vide mahi with a corn tomato salad for lunch.
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Posts: 35,253
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#13543 |
Supporter
Join Date: Aug 2000
Location: Spink, SD
Casino cash: $373762
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Posts: 39,046
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#13544 |
Supporter
Join Date: Aug 2000
Casino cash: $8328275
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I thought Gin Rummy was the suite sport.
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#13545 |
Snacks Are Under My Apron
Join Date: Jan 2006
Location: The Edge
Casino cash: $1841660
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Menu:
Carnitas with cilantro lime rice and guacamole(slices) and fresh salsa with chips ICE COLD BEER ![]()
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