Lifestyle Whatcha cooking?
- Thread starter mysticmac
- Start date
Just ate a baked potato covered in a can o chili.
After dawn to dusk labor it was possibly the greatest thing I ever ate.
After dawn to dusk labor it was possibly the greatest thing I ever ate.
You overcooked your corn.
But that's the least of your problems.
There a .308 cartridge still in your bird.
They were less than fluffy as i used all purpose flour instead of 00 Italian flour
Not sure what its called but I made a "soup" its got escarole, cherry peppers, cannellini bean, bacon and chicken stock in it.
I also made chicken teriyaki stir fry. Both are just for the next day or two for quick meals because its gonna be crazy at work. Had dinner with the family today. Roast beef, roasted chicken, cornbread, salad, sweet potatoes, mashed potatoes and mushroom gravy, and roasted veggies at grams house.
I also made chicken teriyaki stir fry. Both are just for the next day or two for quick meals because its gonna be crazy at work. Had dinner with the family today. Roast beef, roasted chicken, cornbread, salad, sweet potatoes, mashed potatoes and mushroom gravy, and roasted veggies at grams house.
I've never used tritip in stew since it's just so good grilled or smoked. I typically use chuck (pot roast). How long do you have to cook it and what's it like?
I use it sometimes in slow cooked messican type stuff. Tenderest of the tender.
Sometimes I use a nice cut for whatever, usually when something changes and I can't do the normal meat over smoky coals routine. Need to cook them, but conditions call for change of plan type situation. Results are usually amazing if you don't waste the properties of the cut.
Once made a steak and veggies stew out of 4 nice ribeyes and it was unbelievably nice, trimmed and used the ribeye fat strips to fry the veggies and other soup ingredients for the pot. The flavor was so deep it put your ass to sleep.
Once made a steak and veggies stew out of 4 nice ribeyes and it was unbelievably nice, trimmed and used the ribeye fat strips to fry the veggies and other soup ingredients for the pot. The flavor was so deep it put your ass to sleep.
I did
The soup was probably 95 bucks before labor and I am a Michelin level chef so easily tree fidd
Tritip is tender in a stew and was cheaper than chuck. This was the first cool weekend after a long and hot summer so wanted stew not bbq.
It actually can be cheap up here when they be harvesting
I can get two for 40 bucks or so
Chuck is cheaper around here, but tritip does go on sale once a month which puts it under $5 a pound (untrimmed).
If you guys want a decent cut of meat for not a lot of money look into teres major. Needs a bit of trimming but there is a reason it is called the shoulder tender. Probably one of the most tender cuts outside of the tenderloin.
I think we are paying like 6.75 a pound for it.
I think we are paying like 6.75 a pound for it.
I just had a visual of a mountain man plopping a cold can of chili onto a microwaved potato and a half wolf dog making a muzzle out of the tin and running off.
