Lifestyle Whatcha cooking?
- Thread starter mysticmac
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Looks great, been using peach ghost peppers in my salsa lately
Lotta hot ass peppers in your mad scientist formula
U just might melt the toilet tommorrow
Breakfast: Open face sandwich with a hash brown base, spinach/arugula, prosciutto, & a poached egg
Lunch: Halal Guys style chicken & rice w/ homemade white sauce, hot sauce, & veggies
I made enough for lunches for most of the week.
I also made some applesauce to be used in oatmeal in the future.
And I cut up veggies for salads for dinner & lemon for water, and I made oatmeal for breakfast tomorrow. I also cut up some apples & mango and froze those along with some kale for shakes for future breakfasts. #sundaymealprep It's time for football & baseball for the rest of the day.
Lunch: Halal Guys style chicken & rice w/ homemade white sauce, hot sauce, & veggies
I made enough for lunches for most of the week.
I also made some applesauce to be used in oatmeal in the future.
And I cut up veggies for salads for dinner & lemon for water, and I made oatmeal for breakfast tomorrow. I also cut up some apples & mango and froze those along with some kale for shakes for future breakfasts. #sundaymealprep It's time for football & baseball for the rest of the day.
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Costco has whole prime NY strip loins quite often. They are 10ish lbs and I forgot what they charge but it is considerably cheaper than buying the prebutchered 4 packs. When you pick those up you can cut them to any thickness you want and then separate out and vacuum seal or just place in freezer bags for use whenever.
Lunch: Omelette with prosciutto, onion, spinach, & mozzarella. Enjoyed while watching the Phillies knockout the defending champs from my rooftop.
Dinner: Crab po' boy with salsa verde & sharp white cheddar cheese on a brioche bun toasted with compound butter. Enjoyed while watching the Yankees game.
I know the po' boy isn't breaded. It is a remake of my favorite sandwich from my favorite restaurant that I no longer live near. This is how they make it.
Dinner: Crab po' boy with salsa verde & sharp white cheddar cheese on a brioche bun toasted with compound butter. Enjoyed while watching the Yankees game.
I know the po' boy isn't breaded. It is a remake of my favorite sandwich from my favorite restaurant that I no longer live near. This is how they make it.
I live in southern Illinois and we just started getting tri-tips around here in the last year or so. Local butcher is from California and he turned me on to a nine day marinade where you put your marinade in there and you vacuum seal it stick it in the fridge for nine days then smoke it. Any tips on cooking or marinades for a tri-tip? Thanks in advance
The marinade idea you have should be good
best tri tip I ever cooked
I smoked on low temp about 180 until meat temp was about 115
Then seared each side heavily till temp was about 130. I try to almost burn it on outside to give a crust. Then I let it rest until about 140 and cut.
You didn't ask me, but I cook it a simple and delicious way and it's ready in an hour in the oven. I take a dry rub and rub it down, let it come to room temperature and then place it into the oven at 425 for about an hour for a 4ish lb slab, fat cap side up, score the fat cap if you like extra crispy fat edges. It's amazing with little effort. You can also dry brine with your rub in the refrigerator for a day if you have the time and it's even better. The rub I've been using lately is Meat Church's Holy Cow: Holy Cow BBQ Rub. You can also cut potatoes into wedges 1/4 or 1/8 depending upon the size of your potatoes, drizzle olive oil over them, mix with kosher salt, and cook them at the same time (same temp, take 45 minutes) Taste like home fries and you've basically got a complete meal ready all at once.
Two nights ago I started marinating chicken in a style I've been doing quite a bit lately. It's basically a hybrid of tequila lime chicken and chicken souvlaki. I make a big ass margarita, dump in a few glugs of olive oil, chop up a grip of basil (genovese, italian sweet, and purple ruffles), tons of parsley, about 10 sprigs of lemon thyme stripped, add a good amount of spicy brown mustard, then a few cloves of garlic pressed. I let boneless chicken breasts sit over night in it, then the next day I take out the chicken and cut into long strips about a half in wide, then toss back into the marinade (otherwise the acidity of the lime juice will cook them like ceviche) and let them marinade for 3 more hours. After that I skewer them very tightly kind of like kabobs, but without breathing room so edges get cooked and browned, but interior stays completely juicy. It basically mimics cooking a long loin by stacking them like this. I season exterior then cook in the oven on an elevated rack at 425 for 30-35 minutes, turning once halfway through. I also made rice pilaf with celery, substituting chicken broth for water, and them a salad. I took the pics last night during the process, but by the time I cooked it and it was ready, it was 2am and I was so hungry that I didn't think about taking pics of the final product. Oh well. I highly advise you give this a try because it is fucking awesome, and the leftover chicken is still juicy days later, so you'll get multiple delicious meals out of it.
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@mysticmac killing it.Made myself some garden green beans steamed & flavored in pink Himalayan salt & amish butter.
Used
@Wild X-mas present to dry rub & roast this pork loin, also drizzled in amish butter(mommies, not goats).
Every delicious bite I think about the powerful hips this animal once had.
This morning's breakfast doesn't look like much, but it was delicious. I had an hour and a half drive out to the forrest for some target shooting immediately following eating this, and I was happy to have the flavor stuck in my mouth.
Ground beef, seasoned with S&P, garlic powder, and chili powder, with onion, jalapeno, and spinach topped with a fried egg, hot sauce, salsa verde, grated parmesan, and green onion.
Ground beef, seasoned with S&P, garlic powder, and chili powder, with onion, jalapeno, and spinach topped with a fried egg, hot sauce, salsa verde, grated parmesan, and green onion.
The reason I can't post pics is because of how I plate
So I appreciate a good plating
As long as you shake it all up with different colors & sizes, you're really only lacking a nice vibrant sauce in a sine wave and voila!
A plating is born.
Here I'll show you:
What a waste of a dorito & cheetohs...
I am so tempted to bring back a dog shit when I walk my dog, place it on a paper plate, and drizzle it with colorful sauce, then garnish and take pictures.
If @Galt was still around, he'd be taking pics of his dick and balls sauced and garnished on a plate.
Oh he is
I wasn't saying he was dead. I was just saying he'd probably do that if he was still on this forum. Sauce them in peanut satay, maybe stab himself somewhere and drizzle blood on for color, sprinkle on some thai chili and onion for presentation.