Lifestyle Whatcha cooking?
- Thread starter mysticmac
- Start date
Ok not gonna lie...that looks pretty damn good, for a short Mexican.This is how legends operate@Wild aka SalvajeView attachment 138198
There will be no sides touchéing because there will be no sides.View attachment 138199View attachment 138200View attachment 138201
Dry brined tritip in Bee Sting. Won't be using this seasoning again for beef but it's excellent on pork and chicken.
Test drove my new chef iq thermometer.
For winter these are 1000% nicer than my regular thermopro probes. I don't have to go out in the cold to check temps or leave a window cracked so I can hear the alarm.
It was untrimmed $5 a pound, which is about as cheap as it gets in my parts. The fat cap was probably close to a pound, so the 4.5lb steak was 3.5ish ($6.50ish a pound trimmed). I let this one rest longer than I should have because I like mine more rare than this finished product, but it ate just fine. Probably make some tacos later tonight and throughout the week with it as well.
It's not easy to find in South Tayhoss. It's barely catching on. I'm hoping it's internet hype and not Califagnians moving in.
Smoked spatchcocked chicken and pork loin. Surprisingly the pork loin was nice and juicy once done. I thought it was tenderloin when I bought it so was expecting two strips when I pulled it outnof the packaging...it was not. Still turned out better than expected.