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MMAHAWK

Real Gs come from California.America Muthafucker
Feb 5, 2015
15,098
32,957
Went Mad Scientists with a Reaper Habanero Serrano salsa

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mysticmac

First 1025
Oct 18, 2015
14,907
17,649
Breakfast: Open face sandwich with a hash brown base, spinach/arugula, prosciutto, & a poached egg
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Lunch: Halal Guys style chicken & rice w/ homemade white sauce, hot sauce, & veggies
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I made enough for lunches for most of the week.
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I also made some applesauce to be used in oatmeal in the future.
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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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Papi Chingon

Domesticated Hombre
Oct 19, 2015
25,478
32,248
Costco prime cut NY stripView attachment 77567
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.
 

mysticmac

First 1025
Oct 18, 2015
14,907
17,649
Lunch was f'n delicious. Turkey seasoned with this rub and stuffed with spinach, arugula, & parmigiano reggiano w/ brussels sprouts and the white sauce I made for lunch earlier this week.

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mysticmac

First 1025
Oct 18, 2015
14,907
17,649
Lunch: Omelette with prosciutto, onion, spinach, & mozzarella. Enjoyed while watching the Phillies knockout the defending champs from my rooftop.
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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.
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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.
 

mysticmac

First 1025
Oct 18, 2015
14,907
17,649
Breakfast: French omelette stuffed with spinach & tomato on the side.
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Lunch: Loaded sweet potato with chorizo, onion, & spinach. Topped with grated parmesan & avocado crema.
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I made more for lunch throughout the week.
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Dinner: Salmon salad.
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Iceman33

Nine and two thirds
Jan 31, 2016
20
28
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
 

MMAHAWK

Real Gs come from California.America Muthafucker
Feb 5, 2015
15,098
32,957
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.
 

mysticmac

First 1025
Oct 18, 2015
14,907
17,649
Dinner: Crab cake topped with salsa verde w/ a salad, and I had some of the mixture from the loaded baked potatoes that I needed to use, so I added that as well.
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Papi Chingon

Domesticated Hombre
Oct 19, 2015
25,478
32,248
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
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.

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Papi Chingon

Domesticated Hombre
Oct 19, 2015
25,478
32,248
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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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sparkuri

Pulse On The Finger Of The Community
First 100
Jan 16, 2015
34,427
46,565
mysticmac @mysticmac killing it.



Made myself some garden green beans steamed & flavored in pink Himalayan salt & amish butter.

Used Wild @Wild X-mas present to dry rub & roast this pork loin, also drizzled in amish butter(mommies, not goats).

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Every delicious bite I think about the powerful hips this animal once had.
 

mysticmac

First 1025
Oct 18, 2015
14,907
17,649
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.

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Rambo John J

Eats things that would make a Billy Goat Puke
First 100
Jan 17, 2015
71,545
71,468
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.

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kinda looks like carne asade fries without the fries

Excellent plating as usual
 

sparkuri

Pulse On The Finger Of The Community
First 100
Jan 16, 2015
34,427
46,565
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:




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What a waste of a dorito & cheetohs...
 

Papi Chingon

Domesticated Hombre
Oct 19, 2015
25,478
32,248
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:




View attachment 79361

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.
 

Papi Chingon

Domesticated Hombre
Oct 19, 2015
25,478
32,248
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.