What's Cooking?

[Mitch f]

23 minutes ago, Gavin said:

Grilling tonight too. Love my butcher and the char crust. These are just coming up to temp. Grilling in 20 or so.

Need to try the Char crust....fo sho

[Johnsfolly]

With all of the beef stew talk, I went ahead and picked up a blade roast at the store for making a pot roast. . I mixed montreal steak seasonings with garlic powder and rubbed both sides of the roast. I browned the roast in a ceramic dutch oven with a little olive oil on med-high heat. Once browned coated both sides with creamed horseradish and then back into the pot, I added whole peeled garlic cloves, rough cut onions and carrots to the pot along with 1 1/2 cups of beef stock and another 3/4 to 1 cup of porter craft beer. The pot got covered and into a 325 deg oven and cooked for 3 hours with a check on the liquid volume. Then added quartered cremini mushrooms and more cut carrots. They cooked for another 35 to 40 mins until tender. Once done, removed the meat and vegetables and made a gravy with the braising liquid. Served it all with mashed potatoes.

 

[Chief Grey Bear]

WOWZA!!

[Daryk Campbell Sr]

4 hours ago, Mitch f said:

Need to try the Char crust....fo sho

If you ever make it to South St Louis County,  try Cafe Telegraph.   It's the old Rec  Room, for the locals.  They have a pork chop that is charred.   Looking at it I was very turned off, upon eating it, yum!  

Love these posts by the way.   I am sorry that I have not contributed yet. 

DC 

[Mitch f]

Chinese style "Huo Guo" which means Fire Pot. 

[rps]

Younger daughter, the wedding arranger from Savannah, Georgia, arrived today for the holiday. 

For tonight we will be vegetarians, by choice and not by required correctness. We have home made tabbouleh, Greek green beans, and spanakopita.  Oh my, how many flavors can we put together?

 

[joeD]

Hmm, Fire Pot. Is that a cooking method or what happens later on the toilet?

[Terrierman]

I just made breakfast for supper.  Link sausage, some hashbrowns and the best scrambled eggs I've had lately.  Four fresh eggs from the backyard, a good bit of cilantro, two red/green onions from the market, a young bulb of bok choi, and about a tbsp. of sweet pickled jalopeno all coarse chopped and tossed into hot skillet for about 30 seconds then the eggs with some shredded jack cheese mixed in.  Ready now for Turkey day tomorrow.

[David Unnerstall]

On ‎10‎/‎28‎/‎2016 at 4:47 PM, Smalls21 said:

I gave my wife a Dutch Oven once, she said if ever did it again she would divorce me

If that happens make sure you get custody of the Dutch Oven.

[David Unnerstall]

On ‎11‎/‎12‎/‎2016 at 6:42 PM, Mitch f said:

So I've been meaning to ask about how you guys season a steak before grilling. I've been full circle on this issue twice, and have just decided many ways can be good. 

My current method is salt and pepper only and applied liberally the day before. It sets in the refrigerator over night and pulled out 2 hours before grilling. That way the salt sucks out the moisture and has time to re-absorb for a great flavor. 

Ive also applied it right before I throw them on the grill. The only method I found that is not so good is seasoning 45 minutes or so before, which seems to suck the moisture out and leave unabsorbed puddles on top that immediately fall off the steak and none of the flavor re-absorbs.

the other question I wanted to ask is what type of spice mixture you would use other than salt and pepper?

Last but not least is the way you sear the steak. Do you prefer to sear at the beginning or end of the cooking process and what kind of oil and herbs you use if you pan sear?

Outside in the Green Egg -- I use Andria's, marinating for as long as I can.  Inside in the wood stove -- I just use garlic and pepper.  Andria's causes too much of a mess.