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

[SlimKlim]

Lifting this idea from Taylor's hobby thread. Apparently we all enjoy cooking dead things and drinking good beer, so we might as well have a thread to show it off. Let's get down to business:

This was a pan-sear, oven-finish tenderloin I made for Lauren's birthday with white cheddar mashed sweet potatoes and broccoli with caramelized onion and bacon bits. This was the best Filet I've ever made, I used a remote meat thermometer to let them cook to exactly 125* and then let them rest in a tin foil tent for 10 minutes to finish cooking to medium rare.



Felt randomly inspired to try making my own cream of mushroom soup a while ago. So I got some dried porcinis and a crapton of assorted mushrooms, cooked the crap out of them for about 40 minutes, added some chicken stock, blended about half of it, then served it with a slice of toasted baguette, mascarpone cheese, more mushrooms, fresh parsley and a some lemon juice and zest.



Boilermaker Chili. This is the crown jewel of my cooking skill set. It's legitimately my own recipe that I've tweaked and modified from the chili recipe my mom used to make me as a kid. Takes me about 6 hours to make a proper batch and has a ton of stuff in it, but all you need to know is bacon, beer, bourbon, chocolate.



Now what have you MM. I believe some claims of "best brisket you ever tasted" were made.

[CaptainHenreh]

Proof is in the tasting. Pictures are worthless. Might as well post dick pics.

[SlimKlim]

Well if you didn't live in the middle of nowhere, maybe you could put my meat in your mouth every once in a while.

[Senor_Taylor]

Perhaps an MM cookoff so you guys can try to beat each other's meat?

[CaptainHenreh]

Well if you didn't live in the middle of nowhere, maybe you could put my meat in your mouth every once in a while.

You mean live in the place this club was founded? :?

[SlimKlim]

Well if you didn't live in the middle of nowhere, maybe you could put my meat in your mouth every once in a while.

You mean live in the place this club was founded? :?

Yes.

[Jake]

Alright boys, stop fighting over who's meat is better. I've had some of Joey's and some of Rex's and they were both delicious but with different flavor profiles.

That said, let me show you some poorly-filtered Instagram shots of my meat.

Decided to make beef wellington after watching too much Hell's Kitchen (where they serve it every episode). Crap photo, but between the mushrooms, prosciutto, and tenderloin... and the sauce on top... holy cow, so damn good.



Made a corn/bacon/chile chowder the other night - just the right amount of heat in it. Very good.



THIS. Oh man, this. Roasted red pepper, cauliflower and goat cheese soup. Loved it.



Homemade wings with honey BBQ sriracha sauce. Really, really good. I bet the sauce would go well on other chicken dishes.

[navin]

Reverse sear tri-tip:



My knife skillz suck.

[SlimKlim]

Looks pretty damn good to me. What's a reverse sear? Start it in the oven and then sear it before serving?

[Evan]

reverse sear is the best way to grill a fat steak IMO.

slow cook it at low-ish temperature until it hits around 110, then sear at 600+ about a minute and ahalf per side or until 135 (or however you like it)

[SlimKlim]

Sounds like a pretty good way to do an NY strip. Has anyone tried cooking steak with the "Sous Vide" method? Basically you drop it in a bucket of water heated to the temperature you want your end product, and it cooks over 1-1.5 hours. Then you take it out, sear it and serve it.

http://imgur.com/a/BKOyZ

[Maengelito]

Proof is in the tasting. Pictures are worthless. Might as well post dick pics.

Pretty much this.

Also, wasn't there a cooking thread a long time ago, or did that get dumped in the great server crash?

[Evan]

Sounds like a pretty good way to do an NY strip. Has anyone tried cooking steak with the "Sous Vide" method? Basically you drop it in a bucket of water heated to the temperature you want your end product, and it cooks over 1-1.5 hours. Then you take it out, sear it and serve it.

http://imgur.com/a/BKOyZ

Ive heard of it, but to do it without turning your meat into a bacterial dance party, you need a pretty expensive sous vide machine that vacuum seals the meat and closely controls the water temp. Ive seen a few 'DIY' articles, and i think there was a kickstarter for a cheaper one, but ill leave that alone. Reverse sear is *almost* the same, and as a bonus I can use my smoker to give the meat a extra hint of wood flavor.

[SlimKlim]

Here is an article on DIY sous vide: http://www.seriouseats.com/2010/04/cook-...-hack.html

He says the ghetto method is limited to below ~150* and 2 hours of cooking time, so veggies or poultry are out, but it looks like it'd work really well for steak. How would bacteria be an issue? An hour in a ziplock at 130*, then a 500*+ sear on each side for 60 seconds would kill any potential bacteria. I'm thinking of trying it on some filets for Valentine's day.

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.



It sounds weird, I didn't think I was going to like it before I tried it, but it became an instant comfort food. The egg yolk is like a sauce for the vinegary bbq and cheesy grits are good with anything.

[navin]

Reverse sear == 2 zone fire on grill, one side hot and the other cold. Plop down the steak on the cold side and let it slowly rise to about 5-10 degrees below your desired temp. Crank up the heat or add more charcoal on the hot side and sear the shit outta of it for a minute or so on each side. Gives its that nice crust still, and you get the even coloring in the meat I use it for tri-tips (awesome cut of meat btw, Wegman's usually has it) and NY strips. Kind of a pain when its cold out and you have to stand around and wait for it to come up to temp.

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.

[navin]

For all the track peoples -- I bet this would be a good 'investment'. Weber came out with their 'mini' smoker: <!-- m --><a class="postlink" href="http://www.amazon.com/Weber-711001-Smokey-Mountain-14-5-Inch/dp/B00FKE67V2">http://www.amazon.com/Weber-711001-Smok ... B00FKE67V2</a><!-- m -->

smoked meatz after a track day -- #winning

[SlimKlim]

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.

[D_Eclipse9916]

Grill is at every NASA-MA event. Bring your dishes.............

[Evan]

Some smoked pork butt (shoulder) I did a few weeks ago.
smoked over hickory: ~4 hours at 180, then about 11 more at 225.


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[*insertusernamehere*]

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