Tonight a home run, to celebrate wife’s upcoming birthday…..(and, don’t tell her) the Chiefs victory.
We thawed the 2 lbs of beef tenderloin I cut off before cooking our Christmas Day dinner. This time I made a dry spice coating mixture, then coated the tenderloin, then wrapped in bacon then roasted it. Marilyn made fresh green beans with tarragon, and boiled baby potatoes with parsley. Along with a Bernaise sauce. Paired with a petite Syrah. Brad
That ...
Is a ..Winner Brad..
:0)
Oh... N...
I want that knife...!
Really nice Dinner set up too....
Yep, Al's kind of cutlery and my kind of dinner.
Liz
quote:
Originally posted by STUDOh... N...
I want that knife...!
That knife is a gem. One of my first knife reclamation projects. When I found it, it was covered in rust and the handles were rotting off. I scoured the blade leaving the pitted patina, cut pins and removed the old handles, made my own exotic wood "scales" and mounted with brass pins through the original 5 pin holes in the full tang blade . I did grind the half circle on blade to help protect fingers from blade -since blade edge was even with bottom of handle. I also drilled out rear end of handle set a brass lined lanyard hole.
of all the knives I made or restored or rebuilt, this knife is still my favorite. It is an old old Sheffield high carbon steel, with the typical English bullnose tip. I can easily keep it razor sharp for carving. and it's a big knife.
Sorry Al. Not Until I die, Will I give up this knife. Brad
Edited by - rinemb on 01/22/2023 11:49:45
DIBS ...!
Then..Brad...!
;0)
Drool alert...!
THE SMOKER HAS BEEN FIRED UP TADAY... ! :0)
Ribs. Wings......
quote:
Originally posted by STUDDrool alert...!
THE SMOKER HAS BEEN FIRED UP TADAY... ! :0)
Ribs. Wings......
The way air travel is lately. I doubt I will make it. I guess pics will have to do! Enjoy, brad
Edited by - rinemb on 01/22/2023 15:05:21
Don't let the paper plates fool ya - I WRECKED the kitchen! As I made coleslaw yesterday to use up half a cabbage, we smoked some baby back ribs today, and when they were done, threw in some frozen chicken wings. I made a batch of rice as well. Everything came out really good! Coleslaw consisted of shredded cabbage, a grated carrot, some diced red onion, and half a Granny Smith apple. Plus pre-fab dressing by Simply Dressed. I used Bull S___t on the ribs, and then added Mrs Renfro's chipotle BBQ sauce after they came out. Wings have Frank's Buffalo Sauce on them.
Previous post by Liz. More pix:
Al says we have to up our game now that Slammer is king of the food thread with his sous vide.
Liz
tonite is pot roast with taters onions carrots and celery cooked all to pieces .... oh yeah !
Learnd a new smoker trick today..
While splittin up some hickory fer the smoker..
Busted me ax handel...
So..had to use ..lump hickory...
Worked out really well...
Edited by - STUD figmo Al on 01/22/2023 16:32:18
OK you guys, I might as well jump into the food porn business with Al and Brad!!!
Christ on ice skates those meals look amazing , I mean AMAZING !!!
And a BIG early Happy Birthday to Mrs. Rine !!!
Alright, I promised pics and and an honest review of my first Solo Sous Vide attempt.
Was it Amazing………No, but pretty damn good!!! I think there is only so much you can do to a cut of meat (muscle) that has zero fat or marbling. Was it just like filet mignon?
No, but damn tender and I think I would go a little less time next time as any longer would have broken the fibers down too much and make it mushy. Flavor was good and was tender, but just missing the fat content. Will the leftovers make a great French dip or steak sammich???
Oh yeah !!! Looking forward to more of this method and experimenting with it. I think it’s gonna be a great kitchen tool !!!
Slammer!!!
BTW, the juices in the Sous vide bag made a wonderful gravy/sauce, but I was in such a hurry I didn’t get a pic of it !!! Long Day on da ice staring down a hole!!!
Slammer!!!
PS…………got 1-29” northern, 3-jumbo perch all over 12” and 2 walleyes 17” And 21”
Slammer..
Slice that meat thin..make yer gravey..
N..make ah open faced hot RB..sammich...!
Nice..folded up thin slices..
Smuthud in gravey on toast..
I second Al's suggestion! That looks great!
Perfect, that’s the game plan !!! The other half of the roast that wasn’t in the pics will be frozen for a later date and then thawed and reheated in the Sous vide without over cooking it. I think it’s gonna be great for reheating frozen leftovers. Set it and forget it and no overcooking!!!
Slammer!!!
quote:
Originally posted by slammerPerfect, that’s the game plan !!! The other half of the roast that wasn’t in the pics will be frozen for a later date and then thawed and reheated in the Sous vide without over cooking it. I think it’s gonna be great for reheating frozen leftovers. Set it and forget it and no overcooking!!!
Slammer!!!
You ain't got to ..Ribeyes yet... ;0)
Slammer. Way to go, on both the sous vide and the fishing. I would use my sous vide equipment more, if I had a place in the kitchen for it.
Last night we ate leftover tenderloin but with different sides and sauce. (I was thinking how one could reheat a roast in the sous and not worry about overcook. Just set it to say 120*F and give it time) frees up the oven and frees up the mind to fix the other stuff.
quote:
Originally posted by slammerOK you guys, I might as well jump into the food porn business with Al and Brad!!!
Christ on ice skates those meals look amazing , I mean AMAZING !!!
And a BIG early Happy Birthday to Mrs. Rine !!!
Alright, I promised pics and and an honest review of my first Solo Sous Vide attempt.
Was it Amazing………No, but pretty damn good!!! I think there is only so much you can do to a cut of meat (muscle) that has zero fat or marbling. Was it just like filet mignon?
No, but damn tender and I think I would go a little less time next time as any longer would have broken the fibers down too much and make it mushy. Flavor was good and was tender, but just missing the fat content. Will the leftovers make a great French dip or steak sammich???
Oh yeah !!! Looking forward to more of this method and experimenting with it. I think it’s gonna be a great kitchen tool !!!
Slammer!!!
Looking good there for a first attempt sir!
The other week I received a late Christmas present, a ‘dabba’ which is an Indian spice selection tray. It was a great gift and it smelled amazing when I opened it. I christened it last night with a few Indian dishes. Chicken coconut curry, very hot fish curry, matter Saag paneer (peas, spinach & cheese), Chana daal and gunpowder chicken, which was my sons request. The gunpowder chicken was superb, think spiced popcorn chicken tossed in tamarind sauce, chillis and onion. From the quantities left - it’s curry night again tonight.
I admire folks who like Indian Cuisine. I am not there, yet, though I should be there. My daughters regularly make it or go out to eat it. Our dude lunch group used to go to an Indian buffet several times a year. But each time I loaded my plate with all those unrecognizable foods and most were unfortunately too spicy-hot for me to enjoy eating. Though I do love the aroma of those spices. Jonty, that picture of all your spice containers open, makes me want to keep trying Indian foods.
I need to go with an Indian Cuisine expert so he can describe the menu better to me.
Brad
Jonty that looks amazing !!! Not much for Indian food or curries here in da U.P., but I’ll dabble in it myself once in a while . That “dabba” should come in handy as I know you do a lot of Indian cuisine. Glad to see ya got Sonny Boy sweatin at the stove. It’s great they like to cook and help out!!! I’m drooling lookin at that spread of food !!!
Slammer!!!
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