grawk Posted May 30, 2011 Report Posted May 30, 2011 smoker ran a lot hot so it finished fast. not as tender but still tasty
Voltron Posted May 30, 2011 Report Posted May 30, 2011 (edited) Nice butt! Nice ribs! Getting hungry looking at these grill shots and have no plan for dinner yet... Edited May 30, 2011 by Voltron
Dreadhead Posted May 30, 2011 Report Posted May 30, 2011 Grilled chicken with bbq sauce for dinner. No pics though. Darn.
grawk Posted May 31, 2011 Report Posted May 31, 2011 http://www.cooking.com/recipes-and-more/recipes/Crying-Tiger-recipe-8069.aspx Thai Crying Tiger (flank steak with hot chile/fish sauce)
grawk Posted May 31, 2011 Report Posted May 31, 2011 Turned out better than I was hoping. Very tasty, spicy without being brutal.
deepak Posted June 2, 2011 Report Posted June 2, 2011 Anyone have favorite recipes for lamb? One of my favorites is a spinach lamb curry, I'll post it up later this evening.
naamanf Posted June 2, 2011 Report Posted June 2, 2011 Anyone have favorite recipes for lamb? One of my favorites is a spinach lamb curry, I'll post it up later this evening. I have some chops in the fridge I need to cook up. I also welcome suggestions. I've been watching to much Anthony Bourdain and have the hankering to spit roast an entire lamb.
909 Posted June 3, 2011 Report Posted June 3, 2011 I just put an organic grass-fed brisket in the oven that I liberally seasoned with Mike Mills' Magic Dust. Now low and slow baby...
909 Posted June 3, 2011 Report Posted June 3, 2011 http://wholefoodsmarket.com/pressroom/blog/2010/05/11/grass-fed-beef-good-for-cattle-environment-and-local-communities/
morphsci Posted June 5, 2011 Report Posted June 5, 2011 In 3 hrs (cleaning them now): That looks damn good. I need some low country boil.
grawk Posted June 5, 2011 Report Posted June 5, 2011 It was awesome. I have enough left over for étouffée
grawk Posted June 7, 2011 Report Posted June 7, 2011 Also, I made the mistake of touching my nose after handling the chile peppers. OUCH. FUCK ME, REALLY. OUCH.
jvlgato Posted June 7, 2011 Report Posted June 7, 2011 I believe in Thai, those peppers are called 'prik'. How appropriate, huh?
cetoole Posted June 8, 2011 Report Posted June 8, 2011 Started cooking a steak about half an hour ago. Should be done in another half hour or so. Gonna sautee a sweet onion over it, and pop a Norton Reserva '08 Malbec. Anticipated yum.
grawk Posted June 8, 2011 Report Posted June 8, 2011 How could it possibly take an hour to cook a steak? Do you want it to be leather?
cetoole Posted June 8, 2011 Report Posted June 8, 2011 Cooked it for an hour at ~130 degrees. Then seared it for ~1 minute per side on cast iron that was smoking so much more smoke detector went off.
Augsburger Posted June 8, 2011 Report Posted June 8, 2011 (edited) How could it possibly take an hour to cook a steak? Well if it cooks any faster he won't be able to enjoy the wine. That crayfish feast looks very tasty. Edited June 8, 2011 by Augsburger
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