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Shit I've Cooked Lately


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2 hours ago, LW Goatman said:

Can we see the final results and let us know how long you cooked this? May make today. 

taste is good. couple of tips

1. I thought I added enough salt, it needs more salt (i cook with very low salt). add more garlic too. should have added cumino. couple of chicken tomato bullion cubes too

2. use boneless country ribs (way too many tiny bone pieces). toast / brown them before going into the crockpot. toasting will really add a lot.

3. spice level was avg (for me). next time ill add another jalapeno and tamtillo, and 3 serrano peppers, into the boil, then blend

4. add in some flour or corn starch, thicker gravy would be really nice 

 

ill make a mexican rice later, eat it over that

 

this comes out much better in a pot on the stove. get the meat very toasty (add some oil after the water simmers down), then add ingredients and let it simmer. 100% use boneless pork. I hadn't bought country style pork ribs in a long time, but back in the day it was ONE big bone. this pack had way too many smaller bone pieces. 

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Beef short ribs with polenta. The beef rib selection sucked at the grocery store, wanted to go to the local butcher but didn’t have time. 
I love braised beef ribs and they are a  perfect cooler weather meal. Sorry about the bowls, we don’t have “short rib” bowls.

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Took a spin on a recipe from a Tucci episode:

- Garlic
- Onion
- San Marzano
- Nduja
- Herbs
- Pecorino Romano

Added progressively and stewed down with some water over 35 mins.

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Was out of white bread so don’t mind the pumpernickel…

Why not toss the tortillini in the sauce for a few minutes?


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On 11/1/2022 at 11:12 AM, tx 3 putt said:

1 pack of bone in country ribs

1 chopped onion 

seasonings of your choice 

2 tablespoons of minced garlic 

green sauce - boiled, then blended 5 tomatillos and 2 jalapeños. Poured between layers of meat 

crockpot on high

 

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I've done something similar with left over pulled pork. It's a great meal

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It’s Lil’ Brown’s 10th birthday today. Her favorite food is medium rare steak or, as she has called it since she was 3, “red chicken”.

Bought a picanha steak at Costco. It is around 5 pounds. Dry brined it for 6 hours. About to put it in the oven to get it up to 115 internal and then I’ll sear it on a screaming hot BGE.

Wish me luck.

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2 minutes ago, Brisketexan said:

That was what it looked like.  How are they seasoned and breaded?  And do you splash some soy sauce on there after?  Details, man.  Because that shit looks good.

Go to YouTube and type in made with Lau pork chops.  I usually go with that and tweak it with what my parents taught me.  This time I followed his recipe.  It's phenomenal 

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9 minutes ago, ohchaucer said:

For a snack I picked up some boqueros (Spanish unsalted anchovies). Quick fry with some lemon and salt.

Very tasty. Need to dial in the prep. They are also great fresh with oil and lemon on bread.

Get comfy, fellas.

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Hello, gents. Hope you’ve arrived well dressed and comfortable.

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Haha! Fools! You’re quite undone in your indiscretions!

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And now, a sprinkle of salt, a squeeze of lemon, and you fuckers are mine!

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I don’t even like anchovies but that looks awesome.

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