2019 Divisional Game Weekend Menu

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RamFan503 said:
Ribs sous vide style:View attachment 33334View attachment 33335View attachment 33336View attachment 33337
i have to figure out a way to get some smoke flavor to the ribs. I am not opposed to dry smoke but liquid smoke sucks IMO.

Stay tuned.
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Have you tried using a dark 'smoky' beer as an overnight soak/marinade or in a marinade to achieve what you're looking for ? I understand not wanting to use liquid smoke, but if the beer alone doesn't get the results, maybe just a drop or two as a boost.
Guinness or the smoked porter from Stone Brewing Company might help some.
jmo.
 
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Riverumbbq said:
Have you ever tried using a dark 'smoky' beer as an overnight soak/marinade or in a marinade to achieve what you're looking for ? I understand not wanting to use liquid smoke, but if the beer alone doesn't get the results, maybe just a drop or two as a boost.
Guinness or the smoked porter from Stone Brewing Company might help some.
jmo.
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I've used beer as a marinade but never to get smoke out of it. Interesting thought. Most beers that have any kind of hop content to them impart too much bitterness for my liking (and I love bitter beers). I'm thinking I'll just add some of my dry hickory powder to my rib rub.
 
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RamFan503 said:
I've used beer as a marinade but never to get smoke out of it. Interesting thought. Most beers that have any kind of hop content to them impart too much bitterness for my liking (and I love bitter beers). I'm thinking I'll just add some of my dry hickory powder to my rib rub.
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I have some extra terriyaki flavor powder left from my last ramen?
 
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Onto the next experiment - seared tri tip for use in bag-a-meal recipes.

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Cross cut then sprinkled with freshly ground kosher salt and black pepper.
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Seared in a very hot iron skillet then sealed and popped into the sous vide pot.
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Ok Dudes...I'm breaking out the Walmart brand OnYos in honor of the Titans victory! (Funyon type snacks, for you uncultured rubes...)
 
I think I'm going to transfer most of this to the food porn thread.

But for now... I've started my next experiment while the other one is still in the works.

Same idea but this time I we quickly fried the steaks in rendered beef fat. I am also going to add some of that beef lard to the pouches before sealing. The thought is that the steaks will self baste in their own fat and hopefully absorb some of that fat.

Yep... Tender and fatty is what I'm going for here. Weight watchers should shield their eyes.
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LoyalRam said:
Ok Dudes...I'm breaking out the Walmart brand OnYos in honor of the Titans victory! (Funyon type snacks, for you uncultured rubes...)
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Loves me some Funyons. Like pork rinds and a McRib sammich. A guilty pleasure.
 
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RamFan503 said:
So back to game day menu....View attachment 33331
Filthy dirty Tangueray martini with muddled jalapeno stuffed olives. I still prefer good ole Tangueray for a martini over all those fancy gins out there these days. And for those vodka martini drinkers out there? Shaddup and eat your Velveeta.
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Dude... you gave me a flashback to my beloved Grandmother here!

Her favorite drink was a Beefeater martini, straight up, with a lemon twist. She used to let me order that for her when I was just a kid. I used to receive some interesting looks from the serving staff when I would order that for her exactly like that. Good times.
 
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I was lazy yesterday for the games. I got some white chicken chilli at Costco. They make some "homemade" here at my Costco and it's actually very tasty. I doctor it up some by 1st sauteeing some garlic, tomatoes, cilantro, and jalapenos... then I just add the chilli to the pot directly from their container and heat it up on the stove. Super easy and very good.


I'm getting a little more involved today though. I'm trying to coax my oldest son over to the house. He loves salmon.

So I picked up 2 big fresh salmon fillets yesterday. I'm gonna grill those up later today on my green egg. I grill them on cedar planks. I'll post some pics in the Food Porn thread later so you can see my twist on this. I make a dijon brown sugar concoction that caramelizes over the top. It's fucking fire.

I'm making some baked baked mac n cheese, black beans, and a caesar salad to eat with the salmon.
 
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Well, went out to dinner last night and enjoyed Apple wood smoked prime rib, so today, some fish Baked Red Snapper with Garlic & Herb accompanied by Peaches & Herb playing in the background.

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Faceplant said:
I love these threads. Always gets me outta bed and over to the market to grab ingredients for whatevuh it's gonna be that day. Being as that it is a ridiculous 65* in Maryland today, I'm thinking about throwing some stuff on the grill....
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One of my favorites too. (y) (y)
 
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Selassie I said:
It's currently 80° here in O-Town.... gonna get to 85° later.

My lizard blooded ass is loving it too.
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Now you cannot communicate about the weather in Florida during December thru March, that's why people migrate south, just like I cannot post about the beautiful summers here in Upstate, NY, again, that why people come back.
 
den-the-coach said:
Now you cannot communicate about the weather in Florida during December thru March, that's why people migrate south, just like I cannot post about the beautiful summers here in Upstate, NY, again, that why people come back.
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Good point Denny!

To all those transplants or wanna be transplants...

If you love NY or the Northeast - TAKE I-95 NORTH!!!
 
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