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Papi Chingon

Papi Chingon

Domesticated Hombre
Oct 19, 2015
27,642
34,534
Six Demon Bag said:
No need to, steak has all that you need to be nourished

I make a mean tri-tip using reverse sear over open coals
probably my favorite cut of meat

I use mesquite lump charcoal so it gets some good smoke flavor
Usually grab the steak from Costco though so it is "blade tenderized"but fairly cheap, sometime I get the more expensive local butcher tri-tips
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This wasn't high quality meat, it was just standard shit at Albertson's. Probably $22 for 4.5 lbs. It wasn't butchered, so I had to remove the fat cap and everything else. Probably ended up under 3.5 lbs if I had to guess.
The pellet grill doesn't taste anywhere close to what coals offer. There is something to be said for convenience though. I'm going to be exploring other pellets after my cheap costco bags are gone, but I have zero complains with flavor so far (probably because I don't know what I'm missing). Who knows, maybe this cheap shit is actually good by anything but snob standards?
 
Papi Chingon

Papi Chingon

Domesticated Hombre
Oct 19, 2015
27,642
34,534
I bought tzatziki sauce at a Mediterranean place on my way home from work. I left it in the car and completely forgot about it. It's not commercial, so it has no preservatives in it. I got home at about 6PM, and just retreived it from the car a few minutes ago. My car is black and it was hot today. No idea on temperature when I got home, but I'm guessing 80's. The container was absolutely room temperature when I got it. I skimmed the top 1/4 off, then washed the lid with soapy water. Anyone have thoughts on my chances of catching bad aids from it if I use it a few hours from now? It was a large container, which sucks since it's going to be such a waste. I'm thinking I'll toss it after my midnight meal.
 
Rambo John J

Rambo John J

Baker Team
First 100
Jan 17, 2015
75,724
74,766
Papi Chingon said:
I bought tzatziki sauce at a Mediterranean place on my way home from work. I left it in the car and completely forgot about it. It's not commercial, so it has no preservatives in it. I got home at about 6PM, and just retreived it from the car a few minutes ago. My car is black and it was hot today. No idea on temperature when I got home, but I'm guessing 80's. The container was absolutely room temperature when I got it. I skimmed the top 1/4 off, then washed the lid with soapy water. Anyone have thoughts on my chances of catching bad aids from it if I use it a few hours from now? It was a large container, which sucks since it's going to be such a waste. I'm thinking I'll toss it after my midnight meal.
Click to expand...
It probably reached unhealthy temp for a non preserved dairy product.
Not sure you will catch bad aids but the tzatziki has certainly been compromised.

Assuming you were at a 70-85 degree west coast temperature
 
Last edited:
Papi Chingon

Papi Chingon

Domesticated Hombre
Oct 19, 2015
27,642
34,534
Six Demon Bag said:
It probably reached unhealthy temp for a non preserved dairy product.
Not sure you will catch bad aids but the tzatziki has certainly been compromised.

Assuming you were at a 70-85 degree west coast temperature
Click to expand...
I've come to the same conclusion after internet research. Fuck this sucks. I went out of my way to go to that place and get the sauce. Not taking the liquid shits for $8.
 
mysticmac

mysticmac

First 1025
Oct 18, 2015
16,220
18,641
I had a Buffalo chicken omelette for lunch today that was delicious. I didn't take pics though...

For dinner / the Yankees game / the fights tonight, I made French bread pizza. I laid down a mixture of melted butter, EVOO, garlic, oregano, parsley, and hot pepper flakes across the bread, then a 50/50 mix of skim mozzarella and monterey jack cheese. I let that begin to melt in the oven to provide a base layer to prevent the sauce from making the bread soggy. After that, the sauce went on. It was that butter/garlic/oil/etc mixture plus Rao's sauce. On top of the sauce went more of the cheese mixture, then chorizo pepperoni. It went into the oven after that. Once it was cooked, I hit it with some parmesean, parsley, and a dab of EVOO.

PXL_20230730_013922747.jpg
 
Papi Chingon

Papi Chingon

Domesticated Hombre
Oct 19, 2015
27,642
34,534
20230729_172443.jpg
Pork ribs smoked for 2:45. This is right before wrapping. I was spraying with apple juice every 45 minutes.
20230729_200131.jpg
I opened them up after 2 hours and they were overcooked since the bones were pulling right out. Some people like it that way but I like a bite where you hold the bone and bite through. Oh well not the end of the world. Sauced them and let that tack up for about 15-20 minutes. Everything was awesome.
 
Papi Chingon

Papi Chingon

Domesticated Hombre
Oct 19, 2015
27,642
34,534
My new cutting board just got delivered. Hard rock maple 16x20 with extra deep juice groove. It's so nice looking I almost don't want to slice on it.
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Papi Chingon

Papi Chingon

Domesticated Hombre
Oct 19, 2015
27,642
34,534
Six Demon Bag said:
Looks amaze

I have 2 question

Does it fit in your sink?
What is your cleaning/oiling process?
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Yes. I made sure of that when picking out my dimensions. It doesn't fit completely since it's long, but easy enough to wash one section, then rotate and do the other.
I like bee's wax instead of oil. This board came pre-oiled from the wood worker, but I'm going to add bee's wax conditioner to it. Lasts wayyyyyyy longer than mineral oil. It actually has mineral oil in it, but it's primarily bee's wax. Gives boards that nice shine, gets into the grooves, and you can scrub it hard without having to worry about it being removed. I'm not stuck on any given brand. The one I'm using now is called Tom's Cutting Board Conditioner, but I did a quick search and can't find it anywhere, so I can't link you. I think I picked it up on ebay.
 
Papi Chingon

Papi Chingon

Domesticated Hombre
Oct 19, 2015
27,642
34,534
20230731_005115.jpg
I sliced chicken breasts into strips and dumped in a 12 Oz can of pre-mixed margarita, a few cloves of chopped garlic, then a bunch of lemon thyme and let that soak for 3 hours. Then I drained them, seasoned with fajita seasoning, skewered, and threw them on the pit at 400 for 25 minutes. I then opened up the searing grate and seared for a minute a side. So good.
 
Papi Chingon

Papi Chingon

Domesticated Hombre
Oct 19, 2015
27,642
34,534
20230804_012551.jpg
Chicken souvlaki, basmati rice cooked in chicken broth, a few dashes of worcestershire sauce, paprika, Italian seasoning, bit of salt, then black beans, and fresh greens from the garden, topped with tzaziki sauce and hot sauce.
 
Papi Chingon

Papi Chingon

Domesticated Hombre
Oct 19, 2015
27,642
34,534
20230805_191748.jpg
Smoked some bell peppers and Serrano chili's to kick things off.
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Then I turned up the heat and cooked some shrimp for the first time in a minute.
 
sparkuri

sparkuri

Pulse on the finger of The Cimmunity
First 100
Jan 16, 2015
37,888
49,808
Burgers, brats, smoked chicken, smoked ginger sesame terriyaki chicken, & lots of other stuff.20230806_175019.jpg20230806_174951.jpg20230806_174920.jpg20230806_174845.jpg
 
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