Show Us Your Meat, and We'll Show You Ours

[Evan]

(awesome cut of meat btw, Wegman's usually has it)

I was going to ask you where you get your tri tip. The shitty giant by me doesnt carry it. How much per pound is it usually?
I may have to start shopping at Whole Foods for meat but it hurts me in my wallet.

Damn cold has been making me so lazy about grilling -- I did the pan sear + finish in oven for a ribeye last weekend and I mistimed it and cooked it more than what I like.

I tried the pan sear a few weeks ago when I ran out of propane. I overdid it too. Not sure what it is about pan sear that makes it tricky. I even used cast iron.

[SlimKlim]

My problem with pan searing before getting the remote thermometer is I didn't trust myself and I'd keep fucking with it to check it, so I'd squeeze all the juices out and it'd fall apart before it was finished cooking, THEN i'd end up cooking it a little too long. That remote thermometer I linked is worth it's weight in gold.

Heat up the pan, add a little oil, sear the bajeezus out of each side and throw it in the oven at 475-500 for 5 minutes. Pull them out and flip them, stick the probe in one of them and throw it back in. Set the alarm for your desired temperature and get started on your beer while you cook it to perfection.

[Evan]

This is hands down the best kitchen gadget I have ever purchased. http://www.amazon.com/Polder-Digital-In-...hermometer

Pays for itself after the first steak you don't ruin. Although for a 500* oven when you're oven finishing steak you need to order a probe with a metal wire or wrap it in aluminum foil (I went for option 2). I used it on the filets in the first photo I posted and they were insanely good, perfect crust on the outside, fork tender on the inside.

I got a maverick ET-732. 2 probes. one for the ambient and one for the meat (or 2 for the meat if you prefer)
and a remote display you can take inside with you for long cooks
very popular among bbqers
<!-- m --><a class="postlink" href="http://www.amazon.com/Maverick-Et-732-Remote-Smoker-Thermometer/dp/B004IMA718/ref=sr_1_1?s=lawn-garden&ie=UTF8&qid=1391016705&sr=1-1&keywords=et-732">http://www.amazon.com/Maverick-Et-732-R ... rds=et-732</a><!-- m -->

i also have a digital instant read pen for spot checking.


and for anyone who didnt already know this NEVER use the analog bi-metal thermometers built into your grill (or any bimetal thermometer) they are very inaccurate.

[Evan]

Heat up the pan, add a little oil, sear the bajeezus out of each side and throw it in the oven at 475-500 for 5 minutes. Pull them out and flip them, stick the probe in one of them and throw it back in. Set the alarm for your desired temperature and get started on your beer while you cook it to perfection.

I think its the oil that messes me up. Im just not used to searing a steak with oil. I ended up charring instead of searing.

[Evan]

btw, anyone want to buy a wood pellet grill/smoker ?

its like new condition, only 3 months old and works great, but I just bought a bigger model.

[Sully]

btw, anyone want to buy a wood pellet grill/smoker ?

its like new condition, only 3 months old and works great, but I just bought a bigger model.

Link to product?!

I will post my meat later tonight once I have some alone time!

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[ScottyB]

Might as well post dick pics.

you would.

[CaptainHenreh]

Might as well post dick pics.

you would.

[Jake]

Yo. I would be at every track event if you guys brought your meat for us to try.

Come to the track anyway, and maybe we'll whip out some meat after a few beers at the end of the day.

If you're lucky.

[navin]

(awesome cut of meat btw, Wegman's usually has it)

I was going to ask you where you get your tri tip. The shitty giant by me doesnt carry it. How much per pound is it usually?
I may have to start shopping at Whole Foods for meat but it hurts me in my wallet.

Damn cold has been making me so lazy about grilling -- I did the pan sear + finish in oven for a ribeye last weekend and I mistimed it and cooked it more than what I like.

I tried the pan sear a few weeks ago when I ran out of propane. I overdid it too. Not sure what it is about pan sear that makes it tricky. I even used cast iron.

1. It's pretty expensive compared to other cuts -- I think about ~$15ish for a 2lb'er? But you can actually use the whole cut since it's very lean. Wish i had a sandwich meat slicer to make thin slices of it for sammiches

2. I think the trick with the pan sear method is NOT to sear it too long -- probably about 30 seconds on each side, and then into the oven. I had it down for a bit before i learned the reverse sear method. I use CI as well, warm up the oven to 500 and keep the pan in there while it warms up.

If you feel like spending some money, I'd recommend grabbing a Thermapen. <!-- m --><a class="postlink" href="http://www.thermoworks.com/products/thermapen/">http://www.thermoworks.com/products/thermapen/</a><!-- m -->

[Evan]

btw, anyone want to buy a wood pellet grill/smoker ?

its like new condition, only 3 months old and works great, but I just bought a bigger model.

Link to product?!

I will post my meat later tonight once I have some alone time!

Sent from my DROID RAZR using Tapatalk

this is the model Im selling. Bought it in november.
<!-- m --><a class="postlink" href="http://www.lowes.com/pd_411019-49769-9020_0__?productId=4437209&Ntt=char+griller&pl=1&currentURL=%3FNtt%3Dchar%2Bgriller&facetInfo=">http://www.lowes.com/pd_411019-49769-90 ... facetInfo=</a><!-- m -->

fantastic grill/smoker. and once youve tasted food cooked over real wood, its hard to go back to propane or even charcoal.

[Sully]

So I sometimes remember to take pictures and most of the time do not. From most recent:



Bacon! Bacon wrapped around what you might ask? Well this time it's a nice big hunk of venison backstrap that had been marinated in a brown sugar, soy sauce marinade.




And to accompany this fine piece of meat, bacon wrapped asparagus in a brown sugar butter sauce and roasted Brussels sprouts with some cut up bacon thrown in for good measure because as we know you can never have enough bacon.

The meal before this, I was too busy cooking to take pictures but I did 4lbs of that asparagus, 3lbs of those Brussels sprouts, 2lbs of roasted potatoes, two boneless legs of lamb totaling 9lbs, and a 20lb turkey (in the deep fryer) as well as a bunch of red lobster cheddar biscuits. Plus a homemade pepper jelly for the lamb and a homemade turkey gravy for the turkey. It was a busy day and everything except the turkey needed to use the oven. Luckily COB has taught me time management :lol:



Horrible picture but this was just an night in the garage with the deep fryer and some friends. On the list was venison tenderloin (cut into small pieces dipped in a flour/spice mixture), green beans (left over pre battered frozen from a package), and that mountain on the right is a whole tray of Oreo's. We kinda just kept throwing them in :dunno: Had some sweet potatoes in the oven too. But that whole night was probably just a horrible idea as far as health and feeling "good" go hock:




Here is my first attempt at duck which I kinda did a half steam/ half roast method. I stuffed the duck with a cut up orange and rubbed it with a ginger and basil mixture before roasting and basting with a orange honey mixture. I had never cooked or eaten duck before and I thought this came out pretty good. I think I had 6 people here for dinner that night, none of whom had eaten duck and everyone loved it. No complaints about it tasting too oily which seems to be a concern with duck. I used the go to roasted potatoes for a side as well. Really want to do another but I suppose they are seasonally stocked. Happened by this one in Walmart of all places.



Here is a boneless leg of lamb I roasted on a bed of potatoes. It has a rosemary, thyme, and a few other spices with a little olive oil rubbed on the outside. First attempt at cooking lamb although I had eaten plenty of it.

Came out pretty good



The night before I had made 8 Cornish Game Hens which for those not in the know, its a small chicken. Maybe weighing a lb each. I topped it with an adapted Moroccan sauce that my girlfriend got from her family (apparently some of her ancestors are from Morocco) which includes cinnamon, ginger, honey, raisins, and sliced almonds. No pics although my girlfriend might have one I can get from her later.



Sliced flank steak in a teriyaki marinade and put in the oven on sticks to make Chinese Restaurant Style "Steak on a Stick" with some homemade Japanese style Shrimp Fried Rice (Like they make at a hibachi grill)

From a while ago:





This was some Langostino Lobster which I mixed with some ricotta cheese and some spices and maybe some imitation crab meat for filler but I don't really remember and then stuffed inside some Manicotti and baked in the oven in a homemade Vodka Sauce then topped with mozzarella.

I also do a skirt steak in a chimichuri sauce but do it so frequently, I don't really take pictures and I've done some other interesting attempts at things such a stuffed shells with canned crab meat which weren't half bad considering the cost. Also fried up a bunch of wings a couple weekends ago and had everyone bring there favorite bdubs sauce over and had bdubs wings only as much sauce as you want and not overcooked and no shitty service. :thumbup: I'm sure there are some things I have forgotten but this is a decent start. :beer:

Planning to boil some whole lobsters and cook some type of meat for valentines dinner but I haven't decided what route to go for the meat yet. Suggestions are welcomed and does anyone know a place to get a couple decent sized lobster in Harrisonburg. I think Martins has them but I haven't really looked.

[*insertusernamehere*]

Sensory overload. Holy shit.

Yo. I would be at every track event if you guys brought your meat for us to try.

Come to the track anyway, and maybe we'll whip out some meat after a few beers at the end of the day.

If you're lucky.

I only want it if its dark meat....

[Jake]

I only want it if its dark meat....

Not sure how much of a foodie Gerald is, but maybe he could help out.

[SlimKlim]

So I sometimes remember to take pictures and most of the time do not. From most recent:



Bacon! Bacon wrapped around what you might ask? Well this time it's a nice big hunk of venison backstrap that had been marinated in a brown sugar, soy sauce marinade.

Holy shit.

[Sully]

It was good but I should have used a higher quality bacon. That particular pack was so thin and fatty that I had to separate and wrap the back strap by the twos. So each wrap is two pieces and the inner piece stayed very fatty. I know for next time though, don't cheap out on the bacon.

Funny thing is that the next package of the same brand separated fine :dunno:


Also, the venison was very very rare which I love rare things so I liked it. Had almost no gamey flavor which I don't mind gamey meat so I could go either way but it was a little sketchy because I know my friends who killed it And brought it back from Michigan and they are pretty careless but hey, I'm still here :lol:

Speaking of gamey, if Max ever kills another groundhog, I've studied how to clean it And been looking up recipes so I'll be ready to go. Also looked up how to tan the hide so I can make an awesome hat :thumbup:
I


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[BLINGMW]

Oh, here's another one of my favorite meals. Pretty simple shit too. Make you some grits and mix a bunch of cheddar cheese in there. Then put some BBQ on top, then put a couple of fried eggs and hot sauce on top of that.

The first pics made me hungry, but I wish I had this RIGHT NOW :o

[Sully]

Tonights dinner:


A real simple potato soup recipe involving two potatoes a can of chicken broth and then I throw in some cut up bacon (precooked from package for ease) and green onions for flavor. Dash of pepper and you have homemade soup in under 20 minutes if you can learn to peel a really hot potato efficiently

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[JPolen01]

Speaking of gamey, if Max ever kills another groundhog, I've studied how to clean it And been looking up recipes so I'll be ready to go.


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Why the faq do you want to eat a groundhog?

[Sully]

Speaking of gamey, if Max ever kills another groundhog, I've studied how to clean it And been looking up recipes so I'll be ready to go.


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Why the faq do you want to eat a groundhog?

Because people eat them and people eat those Louisiana water rats and beavers so.... I mean its probably not that much different from any other gamey meat. If Max kills it, why let it go to waste. Plus it would make a pretty sweet hat.