What are you grilling today?

Chuck roast = Poor Man's burnt ends

 

It's Crazy....
Back in the day they couldnt give away brisket.
The Ranchers would feed his hands with it since it was so cheap.
And they figured out how to turn what was considered a less than desirable cut into what we have today.

 

That would be Salsa. Then you have Pico De Gallo.
Pico is a mixture of tomatoes,onions,Cilantro with lime juice and Jalapenos.
Love that Stuff!!!
I can eat a whole bowl of the stuff with a bag of chips!!!
Especially with a batch of Guac on the side!!!!

 

Skirt steaks

 

Fajitas I assume.....

 

Flat iron steak for tacos

 

Some chuck-eye steaks and another cut I got from breaking down a full chuck roll. Turned out great. I sous vide them before giving them a quick sear.

 

I made some flap steaks tonight that we got from a local farm. I don't think I've ever had that cut of beef before, but it was good. Just seasoned it a little with some Buffalo Trace whiskey seasoning. Apparently they're good for marinades. I'll have to try that next time.

Support your local farms.

 

Yeah...I have a Sous Vide setup.
Havent used it in awhile.
I like my steaks so rare it doesnt really matter.
Sear the crap out of both sides and I'm done.
But they do have their uses no doubt.
And it's damn near impossible to overcook a steak.
If you were having a bunch of people over they were great!!
You could precook all the steaks in the thing and keep em warm and sear em when you were ready.
The only thing I didnt like is their not that versatile.
About the only thing we cooked in it was steak.

 

Thats what the Wife and I use for Fajitas rather than the Skirt.

 

There are a few other things I like it for. I can take a whole chuck roast, pop it in the sous vide overnight, and when I sear it the next day it's so tender it eats like a nice ribeye.
Also great for proteins that need to be cooked enough for safety (chicken, pork) but you want to get them only as hot as necessary so they stay nice and juicy. You can even safely cook a chicken breast to several degrees under 160, if you cook it long enough. Temp is usually what people focus on to kill salmonella, but time at a slightly lower temp will do it too, and give you a juicier chicken breast.

 

Tips in the rain

I even knocked the big chunks off the grates

Slumin tonight tips and kmc in the rain

 

Dammit!!!
Seeing those corn tortillas and the hot oil makes me want to make a batch of Cheese Enchiladas!!!
When we first started making them we couldnt get the gravy right to save our lives!!
We frequented a Mexican Restaurant and everyone knew us.
We asked the Waiter how they made theirs..
He brought us out a quart of the gravy and a recipe on how to make it.
I'll just say He got a REALLY BIG Tip that evening!!!!!!!!

 

Oh...the trick ended up being beef broth.

 

Yeah....it's funny.
In the beginning I thought the only way to get that flavor you wanted was with Charcoal.
While thats kinda still true it's definitely not the rule.
With the reverse sear and a scorching hot cast iron pan I've made the best steaks I've made in my Life!!!
I wont make a steak any other way now!!!
And it's so easy!!!!
It's almost impossible to F it up!!!
You can still use charcoal if you want that flavor!!
It's the oven in the beginning that makes it work.

 

Nice!!
If you like Fish you need to check out the parchment paper method if you dont already know it.
It makes perfect Fish every time!!

 

Yeah...love me some Salmon!!!!
With Dill and Brown Sugar on it!!!

 

From Ocean to Grill in less then 12 hrs. Florida lobster season opened Wednesday and we took full advantage

 

Yeah....kinda miss it.
And no one here has an opinion.
Thats okay....
I know WTF I'm talking about and if people dont care I'm fine with that.

 

Usually when I do a reverse sear, it's low and slow with smoke instead of the oven. Sometimes I sear with flame, sometimes bring it in and use the cast iron. Just a way to get an extra layer of flavor out of that technic.