Moving beyond FMiC, what's cooking this weekend? Tomorrow, I'm making paprika rubbed pork tenderloin with a pan sauce, a sundried tomato jam, cauliflower roasted with tahini and lemon, candied sweet potatoes and a Swedish chocolate sticky cake. Saturday, grilled T-bone with sun-dried tomato butter, fried zucchini and sauteed red/orange/yellow peppers and onions. Mosly low carb. What are you up to?
Make something with goat meat.
I have posted before that a couple of my neighbor buddies are very serious about barbecue and go all-in with their smoking equipment and various fire pits by me. We usually have a group of couples gather at one of the houses on big gamedays for early cocktails/apps, and then feast ourselves on pulled pork, smoked chicken and ribs as the sun begins to set. And as long as Georgia wins it usually is a fairly late night up drinking (at least for me).
Menu getting set this afternoon.
Go Dawgs!
So my wife's uncle raises steer for slaughter and we usually get a 1/4 or 1/2 every year. New cow is coming in December and we still have a lot left to go through but we always wind up with a lot of the roasts left and I'm looking for 'different' recipes. We've done slow cooked/braised roasts and have used some for some chilis and stews but looking for something different if anyone has any recipes or ideas. Think we've got about 7 roasts left (Eye Round, Bolar, Round Roast, Sirloin Roast) Generally interested in any new ideas you guys have to spice it up and clear some freezer space.
Thanks. I'll go through my recipes, but I haven't done a lot of beef roasts. Off the top of my head, I like something not very fatty like a round to roast with some seasoning and slice thin for sandwiches (I have a slicing machine, which helps).
Thanks. I'll go through my recipes, but I haven't done a lot of beef roasts. Off the top of my head, I like something not very fatty like a round to roast with some seasoning and slice thin for sandwiches (I have a slicing machine, which helps).
Just noticed that Monty is doing a round for sandwiches also.
Quote:
Bill, thanks for doing these threads lately. Love your enthusiasm and your recipes (as well as other's recipes in these threads)
So my wife's uncle raises steer for slaughter and we usually get a 1/4 or 1/2 every year. New cow is coming in December and we still have a lot left to go through but we always wind up with a lot of the roasts left and I'm looking for 'different' recipes. We've done slow cooked/braised roasts and have used some for some chilis and stews but looking for something different if anyone has any recipes or ideas. Think we've got about 7 roasts left (Eye Round, Bolar, Round Roast, Sirloin Roast) Generally interested in any new ideas you guys have to spice it up and clear some freezer space.
The most important question I have with this is how long they will hang the beef after they process it into a carcass?
Most supermarkets do it 7 days but you should want at least 10 days. Check with the locker that is processing it and find out the hanging time
Slightly different every year based on how much fat cover there is. Could be 7-21 days. Butcher is out in PA and knows what he's doing and works with the uncle every year to determine hang time.
Carnitas are one of my favorite dishes. I'm enclosing some recipes that I've made. The IP one, you could adapt to the slow cooker. For me, the most important thing is crisping them in cast iron or a broiler, either one or both sides, depending on how crispy you want. I'll sometimes shred the meat, sometimes chop it for different textures.
My shorthand version:
Slow cook a pork butt. Remove juices and reduce into a sauce. Shred pork, then fry it crispy. Put on taco with sauce, guac and tomato salsa.
From Milk Street:
Ingredients
2 TABLESPOONS GRAPESEED OR OTHER NEUTRAL OIL
1 LARGE YELLOW ONION, HALVED AND THINLY SLICED
10 MEDIUM GARLIC CLOVES, SMASHED AND PEELED
3 POUNDS BONELESS PORK BUTT, UNTRIMMED, CUT INTO 1-INCH CHUNKS
2 TABLESPOONS GROUND CUMIN
2 TABLESPOONS GROUND CORIANDER
2 TEASPOONS DRIED OREGANO
1/2 TEASPOON DRIED THYME
1 TEASPOON RED PEPPER FLAKES
KOSHER SALT AND GROUND BLACK PEPPER
PICKLED RED ONIONS;
1 CUP WHITE VINEGAR
2 TEASPOONS WHITE SUGAR
2 TEASPOONS KOSHER SALT
2 MEDIUM RED ONIONS, HALVED AND THINLY SLICED
1 JALAPEÑO CHILI, STEMMED, HALVED LENGTHWISE AND SEEDED
SLICED AVOCADO
SLAW
TORTILLAS
Directions
On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the pork, cumin, coriander, oregano, thyme, pepper flakes and 1 teaspoon salt and 1 cup water. Stir, then distribute in an even layer.
Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 25 minutes. When pressure cooking is complete, allow the pressure to reduce naturally for 15 minutes, then quick-release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
Using a slotted spoon, transfer the meat to a large bowl and cool for 5 minutes. Using 2 forks, shred the meat into bite-size pieces. Using a large spoon, skim off the fat from the surface of the cooking liquid (reserve the fat if you plan to fry the pork before serving; see note). Select More/High Sauté. Bring the liquid to a boil and cook, stirring occasionally, until reduced to about 1 cup (or ½-inch depth in the pot), 10 to 15 minutes. Press Cancel to turn off the pot. Add the pork and stir until heated through, about 2 minutes. Taste and season with salt and pepper.
Tip: Don't trim the fat from the pork. The fat rendered during cooking is essential for flavoring the carnitas. And if you plan to fry the pork after shredding, make sure to reserve the fat you skim off the cooking liquid—it's ideal for crisping the meat
Pickled Red Onions:
To make, in a medium bowl, stir together 1 cup white vinegar, 2 teaspoons white sugar, and 2 teaspoons kosher salt. Stir in 2 medium red onions (halved and thinly sliced) and 1 jalapeño chili (stemmed, halved lengthwise and seeded). Cover and refrigerate at least 1 hour or up to 24 hours.
From Rick Bayless:
Ingredients
4pounds bone-in pork shoulder roast, cut into 2-inch slabs
Salt
Directions
Heat the oven to 375 degrees. Cut each slab of pork in half and lay the pieces in a baking dish (they should fit into a 13 x 9-inch baking dish without being crowded). Liberally sprinkle with salt (about 1 teaspoon) on all sides. Pour 1/3 cup water around the meat, cover tightly with foil, and bake for 1 hour.
Raise the oven temperature to 450 degrees. Uncover the meat and cook until the liquid has completely reduced and only the rendered fat remains, about 30 minutes. Now, roast, carefully turning the meat every 7 or 8 minutes, until lightly browned, about 20 minutes longer. Break the meat into large pieces and serve on a warm platter, sprinkled with salt.
Chicken Fingers
Chicken Piccata
Side of Penne Ala Vodka
Home made Maple Pecan Pie (Ina Garten)
:thumbsup:
Rib, shoulder? Single, double bone? Sauce?
Highly recommend the Dr. Pepper Jalepeno jerky marinade on the interwebs. Smoke at 175ish for 3-4 hours. Best jerky you'll eat!
My son used to use a dehydrator to make jerky. Yours is probably better :)
I still get get my head wrapped around having the sous vide going while I'm asleep. Maybe I could do it outdoors?
The most important question I have with this is how long they will hang the beef after they process it into a carcass?
Do they hang to the left or to the right?
If you do it Hawaiian style, do you have to put pineapple and a fried egg on it?
That marinade sounds nice. I've recently really enjoyed some chicken legs with jerk rub on them. Something I've done recently from a recipe is to slash the legs a bunch of times, about 1/4 deep, to get the flavoring to penetrate.
I have posted before that a couple of my neighbor buddies are very serious about barbecue and go all-in with their smoking equipment and various fire pits by me. We usually have a group of couples gather at one of the houses on big gamedays for early cocktails/apps, and then feast ourselves on pulled pork, smoked chicken and ribs as the sun begins to set. And as long as Georgia wins it usually is a fairly late night up drinking (at least for me).
Menu getting set this afternoon.
Go Dawgs!
You're the salads guy, right? Go Dawgs
Is that brisket plus mac n cheese or brisket in mac n cheese. I haven't done it yet cause I try to limit carb entrees, but if they can throw lobster into mac n cheese, why not brisket or pulled pork?
I've made crustless quiche once or twice, for the same reason as you, to cut down the carbs. I like the taste and texture of quiche more than I do a frittata. Do you do anything different as far as ingredients or cooking than making a regular quiche? You stuffing the cabbage with something exotic? Regular green cabbage or some other kind?
Going a bit light tonight in advance of barbecue party tomorrow for Georgia game. Looks like its going to be pulled pork and smoked sausages for the mains (not us). We were instructed to bring an appetizer, a side and a decent bottle of bourbon.
Mrs. Googs is making her jalapeno corn bread for the side. And I am going to make a grilled shrimp appetizer with prosciutto
- Basically jumbo sized peeled & deveined shrimp. I leave the tails on.
- Create a marinade of olive oil, lemon juice, smoked paprika, chopped basil and some black pepper.
- Toss shrimp into mixture and put in fridge for 15-20 minutes.
- Wrap each shrimp with about a 1/2 piece of thinly sliced prosciutto. Leave tail exposed. Add to skewer.
- Once shrimp are on skewers, I do another quick brush with the leftover marinade onto both sides of all the shrimp.
- Make sure have clean, well-oiled grill otherwise it will rip the prosciutto when you flip it.
- Grill on high for only about 2 minutes or so on each side until see a little char on prosciutto.
- Serve immediately with your favorite beverage
The salty taste of the prosciutto goes great with grilled shrimp!
So my wife's uncle raises steer for slaughter and we usually get a 1/4 or 1/2 every year. New cow is coming in December and we still have a lot left to go through but we always wind up with a lot of the roasts left and I'm looking for 'different' recipes. We've done slow cooked/braised roasts and have used some for some chilis and stews but looking for something different if anyone has any recipes or ideas. Think we've got about 7 roasts left (Eye Round, Bolar, Round Roast, Sirloin Roast) Generally interested in any new ideas you guys have to spice it up and clear some freezer space.
Looks like the only roast I make as a roast in rib roast. My other recipes involve slicing into steaks or, as you mentioned, cutting up for stews or chili. If you want me to look for something along those lines, I will. Bolar? Typo or just something I can't find online?
So my wife's uncle raises steer for slaughter and we usually get a 1/4 or 1/2 every year. New cow is coming in December and we still have a lot left to go through but we always wind up with a lot of the roasts left and I'm looking for 'different' recipes. We've done slow cooked/braised roasts and have used some for some chilis and stews but looking for something different if anyone has any recipes or ideas. Think we've got about 7 roasts left (Eye Round, Bolar, Round Roast, Sirloin Roast) Generally interested in any new ideas you guys have to spice it up and clear some freezer space.
Depending on what fat content you like, have you considered grinding any for burgers/meatloaf/sloppy Joes/tacos?
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Thanks. I'll go through my recipes, but I haven't done a lot of beef roasts. Off the top of my head, I like something not very fatty like a round to roast with some seasoning and slice thin for sandwiches (I have a slicing machine, which helps).
Just noticed that Monty is doing a round for sandwiches also.
The only way I will do the tougher cuts of beef is sous vide. That 30-36 hours at 131 is very popular on Reddit right now so I am trying it. Usually, I go 24 hours at 127 and it's good but I am seeing some really nice stuff at the other temp and times.
LOL...I had forgot I already posted in this thread
Quote:
Bill, thanks for doing these threads lately. Love your enthusiasm and your recipes (as well as other's recipes in these threads)
So my wife's uncle raises steer for slaughter and we usually get a 1/4 or 1/2 every year. New cow is coming in December and we still have a lot left to go through but we always wind up with a lot of the roasts left and I'm looking for 'different' recipes. We've done slow cooked/braised roasts and have used some for some chilis and stews but looking for something different if anyone has any recipes or ideas. Think we've got about 7 roasts left (Eye Round, Bolar, Round Roast, Sirloin Roast) Generally interested in any new ideas you guys have to spice it up and clear some freezer space.
Looks like the only roast I make as a roast in rib roast. My other recipes involve slicing into steaks or, as you mentioned, cutting up for stews or chili. If you want me to look for something along those lines, I will. Bolar? Typo or just something I can't find online?
Bolar Roast is a specific cut from the shoulder, also called bolar blade roast. I've seen it in some butcher shops but generally I think it's more of a Australian/UK cut.
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In comment 15414277 Bill in UT said:
Quote:
Thanks. I'll go through my recipes, but I haven't done a lot of beef roasts. Off the top of my head, I like something not very fatty like a round to roast with some seasoning and slice thin for sandwiches (I have a slicing machine, which helps).
Just noticed that Monty is doing a round for sandwiches also.
The only way I will do the tougher cuts of beef is sous vide. That 30-36 hours at 131 is very popular on Reddit right now so I am trying it. Usually, I go 24 hours at 127 and it's good but I am seeing some really nice stuff at the other temp and times.
Interesting. I have a sous vide so will definitely research this a bit more.
Quote:
In comment 15414279 Bill in UT said:
Quote:
In comment 15414277 Bill in UT said:
Quote:
Thanks. I'll go through my recipes, but I haven't done a lot of beef roasts. Off the top of my head, I like something not very fatty like a round to roast with some seasoning and slice thin for sandwiches (I have a slicing machine, which helps).
Just noticed that Monty is doing a round for sandwiches also.
The only way I will do the tougher cuts of beef is sous vide. That 30-36 hours at 131 is very popular on Reddit right now so I am trying it. Usually, I go 24 hours at 127 and it's good but I am seeing some really nice stuff at the other temp and times.
Interesting. I have a sous vide so will definitely research this a bit more.
Yeah when it's cooked enough take it out and let it cool off for 45 mins and then sear it. If you're in a hurry you can drop it while in the bag into ice water for 10 mins before searing. It comes out great
Going a bit light tonight in advance of barbecue party tomorrow for Georgia game. Looks like its going to be pulled pork and smoked sausages for the mains (not us). We were instructed to bring an appetizer, a side and a decent bottle of bourbon.
Mrs. Googs is making her jalapeno corn bread for the side. And I am going to make a grilled shrimp appetizer with prosciutto
- Basically jumbo sized peeled & deveined shrimp. I leave the tails on.
- Create a marinade of olive oil, lemon juice, smoked paprika, chopped basil and some black pepper.
- Toss shrimp into mixture and put in fridge for 15-20 minutes.
- Wrap each shrimp with about a 1/2 piece of thinly sliced prosciutto. Leave tail exposed. Add to skewer.
- Once shrimp are on skewers, I do another quick brush with the leftover marinade onto both sides of all the shrimp.
- Make sure have clean, well-oiled grill otherwise it will rip the prosciutto when you flip it.
- Grill on high for only about 2 minutes or so on each side until see a little char on prosciutto.
- Serve immediately with your favorite beverage
The salty taste of the prosciutto goes great with grilled shrimp!
This sounds great, but I have to ask, which bourbon did you decide on?
Sunday, we have some friends and family coming over and will be the first true fall day low temps so I am doing everything outdoors. I found a nice deal on Tri tip and bought some great ciabatta roll’s slider size.
So, I am doing a chili rubbed grilled Tri tip with a cumin, garlic, onion, ancho and hatch chili powder rub cooked MR or so and sliced with a chipotle in adobo aioli and the same slaw I am doing tonight.
Smoked wings not a big smoke just light then flash fried to crisp them up tossed in a Texas pete, brown sugar, garlic and local honey glaze. With standard dipping and sides.
Camp fire baked beans with the cool weather I am going to do them in our outdoor fireplace in a Dutch oven to add a little smoke. Nothing special doing dry pintos soaked and then combining it with garlic, onions, poblano peppers, and as a cheat I am using dinosaur wango tango habanero bbq sauce and adding some brown sugar and ketchup to sweeten it up a little. And just cooking the whole thing in the fireplace.
Standard house salad
Cucumber onion salad, cider vin, sugar, celery seed, garlic,
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a crustless quiche with bacon, mushrooms, and poblano chile, and maybe stuffed cabbage for dinner.
I've made crustless quiche once or twice, for the same reason as you, to cut down the carbs. I like the taste and texture of quiche more than I do a frittata. Do you do anything different as far as ingredients or cooking than making a regular quiche? You stuffing the cabbage with something exotic? Regular green cabbage or some other kind?
For the quiche, I like to use a ratio of 1/4 cup of heavy cream, and about a half cup of shredded cheese to every 4 eggs. I also bake the crustless quiche in a water bath, this way it doesn't soufflé up as much, and I like the denser texture. The last one I made was for a breakfast party my wife was going to, and this made a half tray.
1 lb bacon
1 Onion (small dice)
1 Poblano (small dice)
4 cups broccoli florets (cut small)
Salt & pepper
16 eggs
1 cup heavy cream
2 cups shredded cheddar
Small dice the bacon, and cook until it begins to get crisp.
Remove most of the fat, but leave 2 to 3 Tbs in the pan.
Add the onion, and poblano and saute until the vegetables begin to soften
then add in broccoli, and saute until the broccoli turns bright green, and begins to soften. Remove from heat, and allow to cool.
Whip together eggs & cream, then fold in shredded cheese, and cooled vegetables. Place all in a greased pan. Place pan into a larger pan filled with about an 1 1/2 in. of water. Bake at 375 F for 30 to 40 minutes, until the center is set. I don't cover it, but you can if you'd like.
For the stuffed cabbage, I plan on using a 50/50 mix of beef & pork. I will add onion, celery, garlic, and poblano, and maybe some rehydrated dry porcini mushrooms, as I love the flavor they bring. For a binder, I use 1 egg, and 2oz. of cream cheese for every lb. of meat. It does make a denser finished product, but it works!
(I know that a lot of stuffed cabbage recipes call for rice, but I'm pretty sure cauliflower rice wouldn't work, besides, wouldn't stuffing a cabbage with cauliflower be gassy proposition?)
I will also cook the cabbage in a little bit of a basic tomato sauce. I picked up a huge head of Savoy cabbage from the local farmers market, so I will use the outer leaves for that. The center of the cabbage, may get thrown on the smoker on Monday, with whatever else I decide to cook.
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homemade buttermilk ranch dressing. Loaded with plenty of bacon bits, quick chopped boiled eggs and avocado.
Going a bit light tonight in advance of barbecue party tomorrow for Georgia game. Looks like its going to be pulled pork and smoked sausages for the mains (not us). We were instructed to bring an appetizer, a side and a decent bottle of bourbon.
Mrs. Googs is making her jalapeno corn bread for the side. And I am going to make a grilled shrimp appetizer with prosciutto
- Basically jumbo sized peeled & deveined shrimp. I leave the tails on.
- Create a marinade of olive oil, lemon juice, smoked paprika, chopped basil and some black pepper.
- Toss shrimp into mixture and put in fridge for 15-20 minutes.
- Wrap each shrimp with about a 1/2 piece of thinly sliced prosciutto. Leave tail exposed. Add to skewer.
- Once shrimp are on skewers, I do another quick brush with the leftover marinade onto both sides of all the shrimp.
- Make sure have clean, well-oiled grill otherwise it will rip the prosciutto when you flip it.
- Grill on high for only about 2 minutes or so on each side until see a little char on prosciutto.
- Serve immediately with your favorite beverage
The salty taste of the prosciutto goes great with grilled shrimp!
This sounds great, but I have to ask, which bourbon did you decide on?
Woodford Reserve for larger gathering.
And a bottle of Barrell Bourbon for my stock. This is good stuff :-)
Is the sirloin pichana? Doesn't look like you've started your vegan diet yet :)
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In comment 15414107 Existenz said:
Quote:
Bill, thanks for doing these threads lately. Love your enthusiasm and your recipes (as well as other's recipes in these threads)
So my wife's uncle raises steer for slaughter and we usually get a 1/4 or 1/2 every year. New cow is coming in December and we still have a lot left to go through but we always wind up with a lot of the roasts left and I'm looking for 'different' recipes. We've done slow cooked/braised roasts and have used some for some chilis and stews but looking for something different if anyone has any recipes or ideas. Think we've got about 7 roasts left (Eye Round, Bolar, Round Roast, Sirloin Roast) Generally interested in any new ideas you guys have to spice it up and clear some freezer space.
Looks like the only roast I make as a roast in rib roast. My other recipes involve slicing into steaks or, as you mentioned, cutting up for stews or chili. If you want me to look for something along those lines, I will. Bolar? Typo or just something I can't find online?
Bolar Roast is a specific cut from the shoulder, also called bolar blade roast. I've seen it in some butcher shops but generally I think it's more of a Australian/UK cut.
Here's a top-round Mexican inspired sandwich recipe from Jeff Mauro. I haven't made it, but his stuff is usually pretty good
Link - ( New Window )
Chicken Fingers
Chicken Piccata
Side of Penne Ala Vodka
Home made Maple Pecan Pie (Ina Garten)
you've gotta cut down on your desserts :)
:thumbsup:
Going a bit light tonight in advance of barbecue party tomorrow for Georgia game. Looks like its going to be pulled pork and smoked sausages for the mains (not us). We were instructed to bring an appetizer, a side and a decent bottle of bourbon.
Mrs. Googs is making her jalapeno corn bread for the side. And I am going to make a grilled shrimp appetizer with prosciutto
- Basically jumbo sized peeled & deveined shrimp. I leave the tails on.
- Create a marinade of olive oil, lemon juice, smoked paprika, chopped basil and some black pepper.
- Toss shrimp into mixture and put in fridge for 15-20 minutes.
- Wrap each shrimp with about a 1/2 piece of thinly sliced prosciutto. Leave tail exposed. Add to skewer.
- Once shrimp are on skewers, I do another quick brush with the leftover marinade onto both sides of all the shrimp.
- Make sure have clean, well-oiled grill otherwise it will rip the prosciutto when you flip it.
- Grill on high for only about 2 minutes or so on each side until see a little char on prosciutto.
- Serve immediately with your favorite beverage
The salty taste of the prosciutto goes great with grilled shrimp!
Thanks for the recipe. I'm making something similar next week- scallops wrapped in speck.
Sunday, we have some friends and family coming over and will be the first true fall day low temps so I am doing everything outdoors. I found a nice deal on Tri tip and bought some great ciabatta roll’s slider size.
So, I am doing a chili rubbed grilled Tri tip with a cumin, garlic, onion, ancho and hatch chili powder rub cooked MR or so and sliced with a chipotle in adobo aioli and the same slaw I am doing tonight.
Smoked wings not a big smoke just light then flash fried to crisp them up tossed in a Texas pete, brown sugar, garlic and local honey glaze. With standard dipping and sides.
Camp fire baked beans with the cool weather I am going to do them in our outdoor fireplace in a Dutch oven to add a little smoke. Nothing special doing dry pintos soaked and then combining it with garlic, onions, poblano peppers, and as a cheat I am using dinosaur wango tango habanero bbq sauce and adding some brown sugar and ketchup to sweeten it up a little. And just cooking the whole thing in the fireplace.
Standard house salad
Cucumber onion salad, cider vin, sugar, celery seed, garlic,
Sounds like a great weekend. Enjoy the weather and food.
What kinds of fish do you like?
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In comment 15414363 smshmth8690 said:
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a crustless quiche with bacon, mushrooms, and poblano chile, and maybe stuffed cabbage for dinner.
Thanks for the recipes. You da man
Yes indeed! Woodford reserve for a large gathering is an excellent, and generous pour!
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Baby Backs tomorrow and I am sous viding a Top Sirloin for Sunday (36 hours at 131 degrees, comes out like butter)
Is the sirloin pichana? Doesn't look like you've started your vegan diet yet :)
No, I would never sous vide a Pichana. It's too good grilled over a fire on a rotisserie
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And Peanut Butter Ice Cream for dessert.
What kinds of fish do you like?
I like Eel the best. Probably followed by Fluke.
Marinated meats tonight. Secreto, Hanger and 2 different chicken thighs. Also throwing a lamb burger on there. Serving with some fresh salsas and Spanish potatoes.
Marinated meats tonight. Secreto, Hanger and 2 different chicken thighs. Also throwing a lamb burger on there. Serving with some fresh salsas and Spanish potatoes.
I had to look secreto up. Looks almost like wagyu beef. Where do you get it?
My daughter loves vodka sauce.
thanks