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BearCountry11

Certifiably Surly
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Everything posted by BearCountry11

  1. Korean-style pork belly burnt ends to complete a charcuterie and cheese night. Sent from my iPhone using Tapatalk
  2. Got you covered: That looks fucking awesome. Only had A5 once and it’s an experience for sure Sent from my iPhone using Tapatalk
  3. Lucked into several pounds of Australian Tiger Prawns. Butterflied and broiled on the half shell with lemon garlic butter. Never had these kind of prawns before but can’t wait to have them again. Sweeter meat - more like Caribbean lobster. Amazing. Sent from my iPhone using Tapatalk
  4. Chicken parm using Joshua Weissman’s recipe with Babish’s red sauce. This meal fucked. Sent from my iPhone using Tapatalk
  5. Happy Valentine’s Day, y’all. Sent from my iPhone using Tapatalk
  6. Couldn’t pass up this monster at Tri County Meat Market (SA). Reverse sear on the Pit Boss and had to sear on Blackstone since my skillet couldn’t handle the length. Sent from my iPhone using Tapatalk
  7. I’d normally shudder at the idea of a sauce on steak but we put this “pan sauce” on a beef Wellington and it was incredible.
  8. Reduced some homemade beef stock down to a syrup and added a little butter.
  9. Good ol H-E-B tomahawk tonight Sent from my iPhone using Tapatalk
  10. I only do water if there’s a lot of shit stuck on there - like if I do stir fry or something with a lot of sauce on it. Otherwise I just scrape it, wipe with paper towels, apply thin layer of oil. I avoid water on it unless I need it.
  11. Cheese sauce: 1-1.5 cups shredded cheddar cheese (by hand) 1-1.5 cups shredded American cheese (I also added a little bit of shredded Oaxaca cheese but not part of recipe) Tablespoon of cornstarch Few dashes of garlic powder and ground mustard 12 oz or so of evaporated milk (I used heavy cream since that’s all we had). Warm it stovetop until melted For the Blackstone seasoning, I used their proprietary cast iron seasoning right out of the box. Followed this video: After I cook on it I scrape it clean then wipe it down with avocado oil while it’s still hot. Make sure it’s not pooling anywhere then you’re done.
  12. Phillys on the Blackstone tonight! Thinly sliced ribeye and some beef tenderloin trimmings. Sent from my iPhone using Tapatalk
  13. Basic ground beef and pork chili. Used rehydrated Guajillo and ancho + a can of chipotle en adobo for the slurry. Added some homemade beef stock then floated japs and serranos to bring it all home. Sent from my iPhone using Tapatalk
  14. Celebrating a new baby boy and decided to get fancy tonight with some Niigata snow-aged A5 Wagyu. Haven’t had A5 before and this was a real treat. Topped some of them with some golden osetra caviar. Sent from my iPhone using Tapatalk
  15. Grabbed a nice beef tender from HEB and put it to multiple uses over Christmas. Sent from my iPhone using Tapatalk
  16. JFC I know this is the wine thread but that beluga is about as proper as it gets. Bravo, sir. Bravo. Not 1% enough to buy beluga but will be enjoying some golden osetra atop A5 sashimi next week. Cheers!
  17. Season shrimp with salt and pepper then add to a hot pan with oil. Flip after about 2 min. Remove shrimp from pan and set aside. Add a couple of tablespoons of butter and about 2-3 cloves of minced garlic. Cook that until garlic starts to brown then deglaze with about 1/4 cup of white wine. Cook the wine until almost reduced then add 1/2 cup of heavy and 1/2 cup grated Parmesan (I use a microplane on the cheese). Reduce until you get a thicker sauce (or just your desired consistency) then add the shrimp (season to taste here). Toss for a minute then garnish with parsley and red pepper flakes.
  18. Made probably my favorite dish of the year tonight. Wife was wanting something good with the cooler weather and we landed on tortilla soup. One of the best tortilla soups I’ve ever had was at Manuel’s on Congress. Will never forget that bowl of awesomeness in 2006 after the Ohio State game. Bitter defeat was softened by this meal. Unfortunately, i stopped seeing it on the menu after a couple of years. It was a darker broth so I wanted to try and make something similar. Decided a rehydrated pepper slurry was the way to go and made as dark of a chicken stock as I could to match it. For the stock, tossed chicken bones/carcass and veggies with some oil and tomato paste then roasted for an hour before adding to a pot and simmering. Was happy with the result. Pepper slurry was ancho and Guajillo. Rehydrated it with the stock and browned veggies, blended, then added back to the pot. The soup wasn’t as dark as Manuel’s had it but it was incredible. Very rich and deep in flavor. If my wife had been considering trading me in for a newer model, this meal changed her mind. 10/10. Sent from my iPhone using Tapatalk
  19. I’ve wanted a pellet for some time now and this thread pushed me over the finish line. Also needed to replace our gas grill so figured the Pit Boss Pro Black Triple Function gave us a little of both. The side searing station is a nice bonus, too. Did my first cook on it today and, while the ribs came out great, was shocked at how little smoke was produced after start-up. I’ve read it’s the cleaner smoke but still was a little turned off by it. Had to check several times to make sure I didn’t fuck something up. Again, the ribs were great so that’s all that matters. Need to get a few more longer cooks! Sent from my iPhone using Tapatalk
  20. My first “big” wine purchase arrived just in time for the holidays. Wife is unamused and immediately said she’s scheduling a full spa day. Sent from my iPhone using Tapatalk
  21. Made some fucking killer Birria tacos tonight. Josh Weissman recipe for the win. Sent from my iPhone using Tapatalk
  22. Nice, simple creamy garlic shrimp recipe tonight. Came together in about 7 min and was incredible. Sopped up the sauce with a baguette. Definitely adding this one to the rotation. Sent from my iPhone using Tapatalk
  23. Chicken and sausage gumbo with some garlic bread from a homemade Cuban loaf. Chicken broke down a bit more than I wanted but still solid start to gumbo season. Sent from my iPhone using Tapatalk
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