Do you even Crock-Pot bro? DFD Cooking Thread

Off-topic? You mean on-topic!
dubshow
Senior Master Sirloin
Senior Master Sirloin
Posts: 11074
Joined: Mon Nov 07, 2016 9:18 am
Drives: All of them

KYGTIGuy wrote: Tue Aug 28, 2018 9:19 pm What cut is that? How the fuck does it have vertical grains like that?
It's a chuck steak. So a chuck roast cut more like a steak. Ideal for cheap sous vide
User avatar
Barnes93cb
Senior Chief Patty Officer
Senior Chief Patty Officer
Posts: 3401
Joined: Thu Nov 03, 2016 7:20 am
Drives: Turbro Go Kart/ Yamaha Bolt
Location: West Tejas

dubshow wrote: Tue Aug 28, 2018 8:11 pm
Desertbreh wrote: Mon Aug 20, 2018 1:18 pm

Goddammit. Sorry about that man. Tragedy at Ray Rays.
$950 into fixes. Better than new now. :rage:
That hurts me to see.
User avatar
goIftdibrad
Chief Master Soft Brain
Chief Master Soft Brain
Posts: 16746
Joined: Thu Nov 03, 2016 9:01 am
Drives: straight past the apex

dubshow wrote: Tue Aug 28, 2018 7:47 pm OH DANG.

:jimp:

that looks amaze
brain go brrrrrr
dubshow
Senior Master Sirloin
Senior Master Sirloin
Posts: 11074
Joined: Mon Nov 07, 2016 9:18 am
Drives: All of them

Insert Rick flare WOOOOOO.

10lb brisket. 7 hours. Smoked with Brandy soaked chips ImageImage

Sent from my Pixel 2 using Tapatalk

dubshow
Senior Master Sirloin
Senior Master Sirloin
Posts: 11074
Joined: Mon Nov 07, 2016 9:18 am
Drives: All of them

It really hurt my :scrooge: 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.

Image

Sent from my Pixel 2 using Tapatalk

User avatar
KYGTIGuy
First Sirloin
First Sirloin
Posts: 5536
Joined: Mon Oct 02, 2017 9:21 pm
Drives: Mazda6

dubshow wrote: Sun Sep 16, 2018 8:11 pm Insert Rick flare WOOOOOO.

10lb brisket. 7 hours. Smoked with Brandy soaked chips ImageImage

Sent from my Pixel 2 using Tapatalk
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 :wrong:
User avatar
wap
Chief Master Sirloin of the Wasteful Steak
Chief Master Sirloin of the Wasteful Steak
Posts: 45163
Joined: Wed Nov 02, 2016 11:52 pm
Drives: Blue Meanie
Location: Pepperland

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 :notbad: , 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.
:wap: Where are these mangos?
Detroit wrote: Fri Apr 16, 2021 1:19 pm I don't understand anything anymore.
dubshow
Senior Master Sirloin
Senior Master Sirloin
Posts: 11074
Joined: Mon Nov 07, 2016 9:18 am
Drives: All of them

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. ImageImageImage

Sent from my Pixel 2 using Tapatalk

dubshow
Senior Master Sirloin
Senior Master Sirloin
Posts: 11074
Joined: Mon Nov 07, 2016 9:18 am
Drives: All of them

Oh shit. I smoked my carport out.

Pawk tenderloin wrapped in bacon with some pineapple slices. ImageImage

Sent from my Pixel 2 using Tapatalk

User avatar
Desertbreh
Chief Master Sirloin
Chief Master Sirloin
Posts: 16809
Joined: Thu Nov 03, 2016 11:31 am
Location: Beyond Thunderdome

Dubshow, you have cooking game brah. 5/7 exhibits here.
Detroit wrote:Buy 911s instead of diamonds.
Johnny_P wrote: Thu Feb 09, 2023 3:21 pm Earn it and burn it, Val.
max225 wrote: Mon May 01, 2023 5:35 pm Yes it's a cool car. But prepare the lube/sawdust.
dubshow
Senior Master Sirloin
Senior Master Sirloin
Posts: 11074
Joined: Mon Nov 07, 2016 9:18 am
Drives: All of them

Desertbreh wrote: Fri Sep 21, 2018 7:13 pm Dubshow, you have cooking game brah. 5/7 exhibits here.
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.
User avatar
KYGTIGuy
First Sirloin
First Sirloin
Posts: 5536
Joined: Mon Oct 02, 2017 9:21 pm
Drives: Mazda6

dubshow wrote: Fri Sep 21, 2018 7:07 pm Oh shit. I smoked my carport out.

Pawk tenderloin wrapped in bacon with some pineapple slices. ImageImage

Sent from my Pixel 2 using Tapatalk
Looks good.

I can never get the bacon cooked right when I try to wrap another meat with it. Always comes out rubbery.
dubshow
Senior Master Sirloin
Senior Master Sirloin
Posts: 11074
Joined: Mon Nov 07, 2016 9:18 am
Drives: All of them

KYGTIGuy wrote: Fri Sep 21, 2018 9:25 pm
dubshow wrote: Fri Sep 21, 2018 7:07 pm Oh shit. I smoked my carport out.

Pawk tenderloin wrapped in bacon with some pineapple slices. ImageImage

Sent from my Pixel 2 using Tapatalk
Looks good.

I can never get the bacon cooked right when I try to wrap another meat with it. Always comes out rubbery.
Low and slow gets it done.
User avatar
KYGTIGuy
First Sirloin
First Sirloin
Posts: 5536
Joined: Mon Oct 02, 2017 9:21 pm
Drives: Mazda6

dubshow wrote: Fri Sep 21, 2018 11:12 pm
KYGTIGuy wrote: Fri Sep 21, 2018 9:25 pm

Looks good.

I can never get the bacon cooked right when I try to wrap another meat with it. Always comes out rubbery.
Low and slow gets it done.
You got a good etouffee recipe I can borrow? Preferably sourced from some coonass.
User avatar
SAWCE
Command Chief Master Sirloin
Command Chief Master Sirloin
Posts: 21776
Joined: Wed Nov 02, 2016 11:26 pm
Drives: Ebombtra
Location: The mountains

I picked up a 5-pack of different McCormick seasoning blends at Costco this weekend. So far the 3 I've tried are 5/7.
dubshow
Senior Master Sirloin
Senior Master Sirloin
Posts: 11074
Joined: Mon Nov 07, 2016 9:18 am
Drives: All of them

KYGTIGuy wrote: Tue Sep 25, 2018 6:27 pm
dubshow wrote: Fri Sep 21, 2018 11:12 pm

Low and slow gets it done.
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
User avatar
D Griff
Trollistrator
Trollistrator
Posts: 28793
Joined: Thu Nov 03, 2016 8:49 am
Drives: Bicycles/Two Feet

Barnes93cb wrote: Wed Aug 22, 2018 3:06 pm
SAWCE wrote: Wed Aug 22, 2018 10:56 am

I love a good well marinaded skirt steak. They cook really fast though, and looks like you may have over-cooked this one. I usually give them a minute on each side, tops.
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.
I like putting cast iron on the stove on high for a couple of minutes to get it proper hot, then throw the :meat: on for a minute or 90 seconds a side. It's good like that but it'll smoke up the house pretty bad.
User avatar
Barnes93cb
Senior Chief Patty Officer
Senior Chief Patty Officer
Posts: 3401
Joined: Thu Nov 03, 2016 7:20 am
Drives: Turbro Go Kart/ Yamaha Bolt
Location: West Tejas

D Griff wrote: Tue Sep 25, 2018 10:37 pm
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.
I like putting cast iron on the stove on high for a couple of minutes to get it proper hot, then throw the :meat: on for a minute or 90 seconds a side. It's good like that but it'll smoke up the house pretty bad.
Yeah no cast iron in this house. My ex got everything kitchen related and I have yet to replace any of it.
User avatar
goIftdibrad
Chief Master Soft Brain
Chief Master Soft Brain
Posts: 16746
Joined: Thu Nov 03, 2016 9:01 am
Drives: straight past the apex

Barnes93cb wrote: Wed Sep 26, 2018 10:56 am
D Griff wrote: Tue Sep 25, 2018 10:37 pm

I like putting cast iron on the stove on high for a couple of minutes to get it proper hot, then throw the :meat: on for a minute or 90 seconds a side. It's good like that but it'll smoke up the house pretty bad.
Yeah no cast iron in this house. My ex got everything kitchen related and I have yet to replace any of it.
its like, the one pan you need. go get it.
brain go brrrrrr
User avatar
Barnes93cb
Senior Chief Patty Officer
Senior Chief Patty Officer
Posts: 3401
Joined: Thu Nov 03, 2016 7:20 am
Drives: Turbro Go Kart/ Yamaha Bolt
Location: West Tejas

Big Brain Bradley wrote: Wed Sep 26, 2018 11:01 am
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.
its like, the one pan you need. go get it.
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.

I need cookware and knife suggestions from the cooks of DFD.
User avatar
KYGTIGuy
First Sirloin
First Sirloin
Posts: 5536
Joined: Mon Oct 02, 2017 9:21 pm
Drives: Mazda6

dubshow wrote: Tue Sep 25, 2018 7:55 pm
KYGTIGuy wrote: Tue Sep 25, 2018 6:27 pm

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'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 before
dubshow
Senior Master Sirloin
Senior Master Sirloin
Posts: 11074
Joined: Mon Nov 07, 2016 9:18 am
Drives: All of them

KYGTIGuy wrote: Wed Sep 26, 2018 11:27 am
dubshow 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'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 before
"1/2 cup tomato sauce"

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
edit but then the food channel clearly uses tomatoes. Id use a tomato sauce, honestly.

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
User avatar
Barnes93cb
Senior Chief Patty Officer
Senior Chief Patty Officer
Posts: 3401
Joined: Thu Nov 03, 2016 7:20 am
Drives: Turbro Go Kart/ Yamaha Bolt
Location: West Tejas

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.
User avatar
Calvinball
Moderator
Moderator
Posts: 11184
Joined: Wed Nov 02, 2016 10:49 pm
Drives: Pumpkin, Hellcat edition

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.
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.


Sent from the Beer Depository
:therapist:
User avatar
SAWCE
Command Chief Master Sirloin
Command Chief Master Sirloin
Posts: 21776
Joined: Wed Nov 02, 2016 11:26 pm
Drives: Ebombtra
Location: The mountains

Calvinball wrote: Wed Sep 26, 2018 2:30 pm
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.
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.


Sent from the Beer Depository
:notbad: espeically the 8pc set for $160
Post Reply