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BearCountry11

Certifiably Surly
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Posts posted by BearCountry11

  1. Wife's (no pics) birthday today so A5 Japanese Wagyu Ribeye and Live Main Lobster.  Possibly one of the best meals of my life and an idiot could cook it with just the slightest bit of research (I actually took after pics of the steak this time so I wouldn't be accused of burning it). 
     
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    Got you covered:

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    That looks fucking awesome. Only had A5 once and it’s an experience for sure


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  2. 3 hours ago, RMac5 said:

    Yeah me too, I’ve done mine twice with the flax seed oil. I scraped and sanded it down after the first flaky mess came up. Flax seed oil was expensive too.

    How are y’all cleaning it after use? I pour water on it while it’s still hot and let it boil/steam all the gunk up. Then I take a wad of paper towels and scrub up all the water mess and let it dry from the residual heat. Put a very light coat of oil on it while it’s still warm. 

    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.  

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  3. 2 hours ago, RMac5 said:

    That looks fn perfect. What’s the cheese sauce recipe, if you don’t mind. How did you season the blackstone, can’t keep mine consistent.

    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.  

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  4. 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.

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  5. On 12/22/2021 at 8:13 PM, b_p said:

    A few nice ones from the past few days

     

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    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!

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  6. 11 hours ago, Texzilla58 said:


    Got a recipe on them shrimps? I gotta thin out the freezer. Thanks in advance.

    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. 

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  7. 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!

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  8. 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.
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  9. 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.

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