It's a chuck steak. So a chuck roast cut more like a steak. Ideal for cheap sous vide
Do you even Crock-Pot bro? DFD Cooking Thread
- Barnes93cb
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- goIftdibrad
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It really hurt my wallet to.break. $1100 all in to repairs with new bands.
Pops took sympathy and got me a new mower today doe. So a huge wash in over all terms of money.
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Pops took sympathy and got me a new mower today doe. So a huge wash in over all terms of money.
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Not to shit on your brisket but you cut that thing the wrong way. You should be cutting against the grain or perpendicular to what it appears like you did in that pic
I could just be not seeing the pic right doe and be
- wap
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Forgot to mention, I used a plank for the first time a couple weeks ago to grill salmon. Soaked it for 2 hours in white wine, coated the fish with olive oil, salt and pepper, some dried dill, lemon juice and a couple lemon slices, and sesame seeds. Grilled it on medium low indirect heat for about 30 minutes. It was pretty , moist and flaky like it should be, but next time I'd use fresh dill, 86 the sesame seeds, and raise the heat a bit to knock a few minutes off the cooking time.
Very good. Fresh egg pasta. 50/50 from scratch red sauce with a bunch of feta added to cream it up. Topped with a burrata ball. Mozerella ball stuffed with creamy mozerella.
I added smoked brisket debris to mine to sample. Was better than expected but wife didn't like smokedeat with Italian.
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I added smoked brisket debris to mine to sample. Was better than expected but wife didn't like smokedeat with Italian.
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- Desertbreh
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Why thanks sir. #humblebrag I won the 4H national chicken que competition in Louisville KY in 2005. I cooked chicken breast about 3 times a week for 4 months to prep.
You got a good etouffee recipe I can borrow? Preferably sourced from some coonass.
Yeah let me find the John folse cook book.
Edit here
http://www.jfolse.com/recipes/seafood/crawfish13.htm
I like putting cast iron on the stove on high for a couple of minutes to get it proper hot, then throw the on for a minute or 90 seconds a side. It's good like that but it'll smoke up the house pretty bad.Barnes93cb wrote: ↑Wed Aug 22, 2018 3:06 pmThe steak tasted fine. But my lack of skill and using a frying pan instead of cast iron or grill messed me up some. The steak did overcook to well done. But luckliy I did not dry the steak out. Moving forward ill try a marinade instead of just seasonings. A cast iron and better prep should help big time. I overcooked attempting to get a crust onto the steak.
- Barnes93cb
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Yeah no cast iron in this house. My ex got everything kitchen related and I have yet to replace any of it.D Griff wrote: ↑Tue Sep 25, 2018 10:37 pmI like putting cast iron on the stove on high for a couple of minutes to get it proper hot, then throw the on for a minute or 90 seconds a side. It's good like that but it'll smoke up the house pretty bad.Barnes93cb wrote: ↑Wed Aug 22, 2018 3:06 pm
The steak tasted fine. But my lack of skill and using a frying pan instead of cast iron or grill messed me up some. The steak did overcook to well done. But luckliy I did not dry the steak out. Moving forward ill try a marinade instead of just seasonings. A cast iron and better prep should help big time. I overcooked attempting to get a crust onto the steak.
- goIftdibrad
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its like, the one pan you need. go get it.Barnes93cb wrote: ↑Wed Sep 26, 2018 10:56 amYeah no cast iron in this house. My ex got everything kitchen related and I have yet to replace any of it.
brain go brrrrrr
- Barnes93cb
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Yeah I need to order some stuff before I move. I dont want to end up in a new house alone with nothing to cook with.Big Brain Bradley wrote: ↑Wed Sep 26, 2018 11:01 amits like, the one pan you need. go get it.Barnes93cb wrote: ↑Wed Sep 26, 2018 10:56 am
Yeah no cast iron in this house. My ex got everything kitchen related and I have yet to replace any of it.
I need cookware and knife suggestions from the cooks of DFD.
I'll try that one. I like my etouffee without tomatoes but my wife will probably like it better. She's never even heard of the dish beforedubshow wrote: ↑Tue Sep 25, 2018 7:55 pmYeah let me find the John folse cook book.
Edit here
http://www.jfolse.com/recipes/seafood/crawfish13.htm
"1/2 cup tomato sauce"KYGTIGuy wrote: ↑Wed Sep 26, 2018 11:27 amI'll try that one. I like my etouffee without tomatoes but my wife will probably like it better. She's never even heard of the dish beforedubshow wrote: ↑Tue Sep 25, 2018 7:55 pm
Yeah let me find the John folse cook book.
Edit here
http://www.jfolse.com/recipes/seafood/crawfish13.htm
i mean, typically its required and thats what gives the red color and the slight acidic flavor to mellow out the butter/cream
Creole = tomatoes and usually over rice and more common with seafood
Cajun= more meats with rice typically incorporated, usually no tomatoes.
Emeril doesnt use tomatoes:
http://emerils.com/122609/crawfish-etouffee
Code: Select all
1 stick (1/4 pound) butter
2 cups chopped onions
1 cup chopped celery
1/2 cup chopped bell peppers
1 pound peeled crawfish tails
2 bay leaves
1 tablespoon flour
1 cup water
1 teaspoon salt
1/4 teaspoon cayenne
2 tablespoons chopped parsley
3 tablespoons chopped green onions
https://www.foodnetwork.com/recipes/eme ... -1-3645763
Code: Select all
6 cloves garlic, minced
2 bay leaves
2 sprigs fresh thyme
2 1/2 cups fish or shrimp stock
1 cup peeled, seeded and diced tomatoes
1 1/2 teaspoons salt
1/2 teaspoon crushed red pepper
Hot pepper sauce
2 teaspoons Worcestershire sauce
2 pounds crawfish tails, with the fat
1/2 lemon, juiced
1 cup chopped green onions
1/4 cup chopped parsley
Cooked white rice, for serving
6 tablespoons butter
4 tablespoons flour
2 cups chopped onions
1/2 cup chopped celery
1/2 cup chopped bell pepper
- Barnes93cb
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How about this for a starter cook set?
https://www.amazon.com/gp/product/B00TQ ... 0DER&psc=1
Im not as worried about the pots and pans. Im pretty gentle on them. Only hand wash, and use recommended cleaning methods.
I had a set of calphalon stainless cookware before. But I was not a fan of cleaning the stainless.
Knives I need a bit more help on looking. I dont really need a whole set. But a decent bread, cheft, pairing, and butchers knife would likely do the trick. Once again not a $150 chefs knife please. I can upgrade later down the line if I destroy the blade and cant stone it back to life.
https://www.amazon.com/gp/product/B00TQ ... 0DER&psc=1
Im not as worried about the pots and pans. Im pretty gentle on them. Only hand wash, and use recommended cleaning methods.
I had a set of calphalon stainless cookware before. But I was not a fan of cleaning the stainless.
Knives I need a bit more help on looking. I dont really need a whole set. But a decent bread, cheft, pairing, and butchers knife would likely do the trick. Once again not a $150 chefs knife please. I can upgrade later down the line if I destroy the blade and cant stone it back to life.
- Calvinball
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Victorinox fibrox series for knives. Close to forged knife quality at fractions of the price. I’ve had mine and use the chef’s knife daily for many years. Touch up with a sharpening steel now and then, and I’ve hit them with an actual diamond sharpener...twice now I think. I’d guess I’ve had the chef’s knife for over ten years.Barnes93cb wrote:How about this for a starter cook set?
https://www.amazon.com/gp/product/B00TQ ... 0DER&psc=1
Im not as worried about the pots and pans. Im pretty gentle on them. Only hand wash, and use recommended cleaning methods.
I had a set of calphalon stainless cookware before. But I was not a fan of cleaning the stainless.
Knives I need a bit more help on looking. I dont really need a whole set. But a decent bread, cheft, pairing, and butchers knife would likely do the trick. Once again not a $150 chefs knife please. I can upgrade later down the line if I destroy the blade and cant stone it back to life.
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- SAWCE
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espeically the 8pc set for $160Calvinball wrote: ↑Wed Sep 26, 2018 2:30 pmVictorinox fibrox series for knives. Close to forged knife quality at fractions of the price. I’ve had mine and use the chef’s knife daily for many years. Touch up with a sharpening steel now and then, and I’ve hit them with an actual diamond sharpener...twice now I think. I’d guess I’ve had the chef’s knife for over ten years.Barnes93cb wrote:How about this for a starter cook set?
https://www.amazon.com/gp/product/B00TQ ... 0DER&psc=1
Im not as worried about the pots and pans. Im pretty gentle on them. Only hand wash, and use recommended cleaning methods.
I had a set of calphalon stainless cookware before. But I was not a fan of cleaning the stainless.
Knives I need a bit more help on looking. I dont really need a whole set. But a decent bread, cheft, pairing, and butchers knife would likely do the trick. Once again not a $150 chefs knife please. I can upgrade later down the line if I destroy the blade and cant stone it back to life.
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