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mysticmac

First 1025
Oct 18, 2015
16,028
18,506
Not the best pics this week, but...

Breakfast: Scrambled eggs & sausage.
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Dinner: Marinated Thai chicken thighs w/ rice & broccoli prepped for the week. I tried a bite of the chicken. Es muy bueno.
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luchalibre

Well-Known Member
Aug 13, 2024
410
391
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.1000011462.jpg1000011463.jpg1000011464.jpg
 

Rambo John J

Baker Team
First 100
Jan 17, 2015
75,086
74,238
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.
 

Papi Chingon

Domesticated Hombre
Oct 19, 2015
27,218
34,068
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.
Try that in Kamala's America and it will cost bout tree fiddy.
 

Mutant

Citizen of the Infernal Empire
Oct 20, 2015
882
1,350
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?
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.
 

kvr28

Ghost of KVR
Nov 22, 2015
5,879
8,254
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.