Search results

Took just over an hour to hit 205 F. The brisket is now resting in a cooler.

Just hit 170 F after 4.5 hours. Wrapped and back on, waiting for 205 F.

Brisket went on at 8:30, so waiting for 170 F before next step.

I just salted and peppered around a 12 pound packer after trimming fat and cutting a piece off for ropa vieja, started off as well over 16 pounds. Will use the Cook's Country snake method again. I cut down on the salt and pepper to probably a little less than 3/16 cup each this time.

Irish twice baked potatoes. Cabbage, green onions, Irish cheddar, Irish bacon, half-and-half flavored with dry mustard and bay leaves, and butter of course.

Dinner was strawberries with a little sugar and orange liquer over vanilla ice cream, with whipped cream on top. Some extra whipped cream because I have to share with pugs.

Browned Nathan's all beef hot dogs, removed, fried onions and parcooked potatoes until browned slightly, added parcooked sliced cabbage and fried for a bit, hot dogs back in. Served with mustard. It was pretty good, but not pretty.

Ramen noodle bowl. Purchased beef broth cut with a little water, threw in some chunks of garlic and ginger, some star anise, and 1 whole clove. Boiled that for a while, then let it steep. Reheated to serve. Ramen noodles boiled in salted water, then a few drops of sesame oil. Sautéed shiitaki...

Finally got my water kimchi started. It's Napa cabbage, daikon, Asian pear, green onions/scallions, and garlic. The brine is water, salt and a little bit of sugar. It will ferment for 2 to 4 days at room temperature and then will go into refrigerator for about a week. We'll have it as part of...

Love the lamb Lee.

We are having an Asian Easter dinner.

Okay, I was wondering what creamed eggs was.

Fresh frozen porcini mushroom, prosciutto di Parma, and ParmR pasta in a cream and white wine sauce. Forgot I had bought prosciutto for this. Came out pretty good.

I'm going to try to make this again soon. The marinade can be frozen and reused. You can also reserve some, reheat it and use for sauce. Besides using it for chuck roasts, we've also mixed in a little with ground beef for hamburgers. Also, we have formed the hamburger patties, just beef, and...

Ohh, this thread reminded me of my mother's marinade that she got the recipe from when I was around 12. It's for a chuck roast that you marinate for several days, grill to med rare to medium, then thinly slice. I will never forget what happened at a party she had and served the roast at...

We're probably going to have another vegetarian meal tonight if Craig can tolerate that, LOL. I cooked a whole box of penne rigati the other night and ended up only using half of it, so bagged and refrigerated. We've got some fresh frozen porcini in the deep freeze and I was thinking about...

The farmer's market store we go to has them almost always.

I sliced up 6 to put in the risotto. The risotto was good, but the squash blossom taste is so delicate that you really can't taste it as a separate flavor. I stuffed 6 of them, 3 for me, 3 for Craig. I found a recipe that used pimentos, Feta and cream cheeses. Won't use that recipe again...

Squash blossom and zucchini risotto with a garnish of cheese stuffed squash blossoms.

And how is that a reply to my question??? Particularly since YOU didn't buy them and couldn't give a correct answer. Nor did I ask about storage or how long they would last.