Lifestyle Whatcha cooking?

[mysticmac]

Lunch for the week: Birria simmered for three hours over cauliflower mash with roasted carrots & onion,


I'm going to make asparagus soup later for dinners for the week. I already prepared oatmeal for breakfast on Tuesday and a spinach wrap for a breakfast burrito tomorrow. Breakfast today was scrambled eggs with ground venison, onion, and spinach that I didn't take a picture of.

 

[Rambo John J]

Lunch for the week: Birria simmered for three hours over cauliflower mash with roasted carrots & onion,
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I'm going to make asparagus soup later for dinners for the week. I already prepared oatmeal for breakfast on Tuesday and a spinach wrap for a breakfast burrito tomorrow. Breakfast today was scrambled eggs with ground venison, onion, and spinach that I didn't take a picture of.

Patrick Bateman level shit

 

[Papi Chingon]

 

[RoidRucky]

Tonight I'm cooking Magred de Canard

Duck breast, the ducks were force-fed for larger breast meat

 

[sparkuri]

Lunch for the week: Birria simmered for three hours over cauliflower mash with roasted carrots & onion,
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I'm going to make asparagus soup later for dinners for the week. I already prepared oatmeal for breakfast on Tuesday and a spinach wrap for a breakfast burrito tomorrow. Breakfast today was scrambled eggs with ground venison, onion, and spinach that I didn't take a picture of.

Made some Birria here too, but we call it DEERRIA.

 

[NiteProwleR]

looks amazing

Mexican Lime
Arrachera

 

[Papi Chingon]

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I break down my meat into smaller strips. Nothing worse than taking a bite and having half the meat come out.

 

[Papi Chingon]

 

[Rambo John J]

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NIce
Love the char

 

[Thuglife13]

All this birria talk reminds me that Del Taco has some yummy birria right now if you have one where you're at. The ramen is legit...

inb4 some 69 hour slow cooked artisan style birria gets posted...

 

[Papi Chingon]

NIce
Love the char

I stacked the coals against the wall of the opposite side of the grill from where I put the meat. I let it sit without flipping it for most of the cook. When the tri tip hit 110, I rustled the coals to stoke them, then seared for about 2 minutes per side directly over them. Great way to cook tri tip on the kettle.

 

[NiteProwleR]

I break down my meat into smaller strips. Nothing worse than taking a bite and having half the meat come out.

I slice thin for the fam and thick for me. The skirt was marinaded for 24hrs which basically melted in ma mouf

 

[Rambo John J]

I stacked the coals against the wall of the opposite side of the grill from where I put the meat. I let it sit without flipping it for most of the cook. When the tri tip hit 110, I rustled the coals to stoke them, then seared for about 2 minutes per side directly over them. Great way to cook tri tip on the kettle.

Reverse sear..very good for red meats...I love that style

My grilling season is gone right now to say the least...sleeting with rain or snow

I slice thin for the fam and thick for me. The skirt was marinaded for 24hrs which basically melted in ma mouf

what do you marinate that skirt in?

 

[Papi Chingon]

Reverse sear..very good for red meats...I love that style

My grilling season is gone right now to say the least...sleeting with rain or snow

what do you marinate that skirt in?

With tri tip you actually get really good results in the oven at 425 for 45 minutes - 1 hour (depending upon size) if you don't remove the fat cap, and cook it fat side up. The fat bastes the meat and it's really really good. Not as good as grilled, but nothing to scoff at. You can but wedges of potato and chunks of carrots and cook them in the same pan so everything is soaking up the fat and done at the same time. Really easy one pan dinner.

 

[Rambo John J]

With tri tip you actually get really good results in the oven at 425 for 45 minutes - 1 hour (depending upon size) if you don't remove the fat cap, and cook it fat side up. The fat bastes the meat and it's really really good. Not as good as grilled, but nothing to scoff at. You can but wedges of potato and chunks of carrots and cook them in the same pan so everything is soaking up the fat and done at the same time. Really easy one pan dinner.

Ya I do all sorts of cuts in the oven during winter, almost any cut can be pulled off

I do prefer the grilling charcoal experience and flavor

I like the soaking up the fat with some veggies angle, I don't do that nearly enough with the bigger cuts

 

[Papi Chingon]

Ya I do all sorts of cuts in the oven during winter, almost any cut can be pulled off

I do prefer the grilling charcoal experience and flavor

I like the soaking up the fat with some veggies angle, I don't do that nearly enough with the bigger cuts

It's perfect with tri tip as long as you time the veggies right. If it's a 45 minute cook, the potatoes, carrots, cloves of garlic (skin on), and whatever else are perfectly done when the meat is done. If it'd going to be a 1 hour cook, potatoes need to be larger cuts, and carrots, garlic, whatever else need to be added later, or pulled early. I've cooked that for many people and they are blown away at the simplicity and flavor.
You can do that with chicken thighs (bone in) as well.

 

[Papi Chingon]

Guacamole with fuerte avocados, black pepper, Himalayan pink salt, granulated garlic, chili flakes, fresh squeezed lime juice, del molcajete habaneto classic salsa, and Tabasco sauce. Mash, mash, mash.

Walla

 

[Papi Chingon]

Pork top loin rubbed with vinaigrette, Dijon, and then seasoned with Holy gospel.


Roasted at 375 until it was temping at 135.

I waited until carryover Temps were at 147 before slicing. OMG, so tender. This pic is after about 6 paper towels were used to mop up the juice waterfall that was overflowing my board.

 

[sparkuri]

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Pork top loin rubbed with vinaigrette, Dijon, and then seasoned with Holy gospel.

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Roasted at 375 until it was temping at 135.
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I waited until carryover Temps were at 147 before slicing. OMG, so tender. This pic is after about 6 paper towels were used to mop up the juice waterfall that was overflowing my board.

Nice plating.
Do one with drizzled sauce & green plants.

Oh yeah.
Now say "I'm a star, I don't even care".
Fuck yeah.

Now one that says "who me?"
Yeah, nice.
Now look westward & say, "I just woke up".
Hnngggggg

 

[sparkuri]

Deer in thai peanut sauce & some soft green thingies.





























So nice ya gotta say it twice.

 

[Papi Chingon]

Grilled wings hit and tossed with Frank's.

 

[Kingtony87]

A few of my creations lately. I've gotten pretty into making my own pasta the past few months.

 

[Papi Chingon]

I just discovered Coleman's mustard and love it! Don't know where it's been all my life (right in front of my face at the store, but never looked twice at it). If you like mustard with some bite to it, pick it up.

 

[Rambo John J]

Nice
I grew up with that stuff
Fine texture but lots of flavor

I just discovered Coleman's mustard and love it! Don't know where it's been all my life (right in front of my face at the store, but never looked twice at it). If you like mustard with some bite to it, pick it up.

 

[Papi Chingon]

Nice
I grew up with that stuff
Fine texture but lots of flavor

I was told to check out English mustard based on my tastes. I'd never heard of it before. That is the only brand at my local supermarket, so I bought it yesterday and LOVED it. I used it with my chicken souvlaki as well as in my vinegairette last night and both were off the book. Can't wait to experiment with it on other things