Gravy's Cooking Thread

Njals

Njals

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Been experimenting a lot with the sous vide over the past couple weeks and thought I'd share something that came out as a big hit for the family i.e no leftovers. Cooked a whole bunch of chicken thighs with garlic and thyme at 150 for 5 hours, took them out and shocked them in an ice bath. From there took them out of the vac seal and patted them really dry before seasoning half of them with salt, pepper and smoked paprika and the other half with the same + a good amount of cayenne followed by a dredging in egg wash and flour. Pan fried them in some clarified butter for a minute or two each side to get them crispy and got some really good fried like chicken with maybe 3-4 tablespoons of fat total. Sous vide'd enough to put one vacuum seal bag in the fridge to do it again a couple nights later. First night did it with mashed potatoes and green beans and second time de boned them before pan frying and served them up like a fast food chicken sandwich on some sesame seed buns with mixed greens and a simple sauce (some home made mayo that was near the turning point mixed with garlic, lemon juice and franks hot sauce).
 
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Njals

Njals

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lurkingdirk said:
I'm doing a London broil tomorrow. Who has the best recipe? Or just throw out random thoughts.
Click to expand...

I'm a big fan of medium rare with some salt and lots of pepper sliced thin, mashed potatoes with an au jus made from the drippings lightly drissled over both and a veggie of choice on the side. Could also toss it on an onion roll for roast beef sandwiches.
 
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Khane

Khane

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The entire Costco package of Chicken Breasts I had in my freezer are a "woody breast" batch.

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TJT

TJT

Mr. Poopybutthole
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Korean Gochujang Peanut Butter Sauce. This creates a nice spicy hearty sauce that is good for noodles and some stir fry. Do recommend. Almost like an easier dan dan noodles sauce or something.
  • IDK 1/2 tablespoon but more than teaspoon of gochujang, preferably the spiciest one.
  • teaspoon of sesame oil.
  • tablespoon of peanut butter
  • teaspoon of soy sauce.
  • 2 or 3 tablespoons of water.
Whisk and add it to whatever.
 
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Khane

Khane

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Anyone ever ordered anything from a high end restaurant supplier for home delivery like Pat LaFrieda? A friend of mine recommended it to me yesterday claiming they are having inventory issues and they are slashing prices because of the closure mandates and no restaurants being open to supply. This makes sense to me but I have no idea what they normally deliver/what the normal prices are and can't really tell if the prices are good.

They have dry aged beef that seems reasonably priced but I'm just trying to figure out if it's actually worth it. Here is the site in case anyone else is interested as well:

www.lafrieda.com

Pat LaFrieda Meat Purveyors

Pat LaFrieda Meat Purveyors has supplied meat to restaurants and hotels for over a century, and the tradition continues through its fourth generation. We work with small domestic farms from all around the country to seek the highest quality meats from reputable growers.
www.lafrieda.com

Like this comes out to roughly ~29 USD per pound which seems pretty good for a 30 day dry aged USDA Prime standing rib roast. But it doesn't seem like a total home run either.

lafrieda.goldbelly.com

Dry-Aged USDA Prime Black Angus Standing Rib Roast, Boned and Tied

The Prime Rib, or Standing Rib Roast, is the king of the roasts. Our Prime Ribs are abundantly marbled, wonderfully tender, and absolutely delicious. It's the perfect choice for holiday dinners, special events, and any time you are hosting family or friends. As a rule of thumb, each rib serves...
lafrieda.goldbelly.com lafrieda.goldbelly.com
 
P

Poster

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I'm picking up a $100 variety pack from DeBragga on this list. Something like 2lb ground beef, 2 8oz strips, 1 1lb ribeye, 1 lb filet, 2 pork chops, two whole chickens (broken down). Agree with you - seems like good variety and convenience but not exactly a steal price wise.

ny.eater.com

A Guide to Restaurant Wholesalers Now Selling Groceries to the Public

Crab, scallops, lamb, beef, and lots and lots of produce usually reserved for restaurants are available for delivery to New Yorkers’ homes
ny.eater.com ny.eater.com
 
Alex

Alex

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I haven't done it personally, but I've heard positive feedback from friends that are doing it here in the Bay Area. But I live by myself and they all only sell in rather large portions.
 
LiquidDeath

LiquidDeath

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Quarantine chicken bone broth + meat yield from the carcass that I didn't eat while tearing it down. 3 quarts of broth (and a 12 oz cup I drank), 1lb white meat, and 6 oz dark meat. Total cost, about $6.

IMG_20200421_172028.jpg
 
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Adebisi

Adebisi

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Nailed pastéis de nata: Portuguese custard tarts


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"nailed" might be a stretch. They turned out perfect. The journey to get there was full of fuckups
 
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Metalhead

Metalhead

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20200426_183847.jpg


First brisket of the year. Turned out pretty good, but the bark didnt form like I wanted and I trimmed a little too much fat off the cap I think. Super tender, took about 8 hours on my Yoder @250
 
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chaos

chaos

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This is my year. I'm finally going to make a good smoked brisket. I tried it last year, it didn't turn out like I wanted, not tender enough, and it took like 18 hours in the smoker to come up to temp. This year, going to try just like 3-4 hours in the smoker and then finish in the oven. Also used mesquite, it was way was too strong, going to use a different wood I think.
 
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Metalhead

Metalhead

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chaos said:
This is my year. I'm finally going to make a good smoked brisket. I tried it last year, it didn't turn out like I wanted, not tender enough, and it took like 18 hours in the smoker to come up to temp. This year, going to try just like 3-4 hours in the smoker and then finish in the oven. Also used mesquite, it was way was too strong, going to use a different wood I think.
Click to expand...

What smoker are you using out of curiosity? I was using hickory pellets with this one but I was tempted to use mesquite and was afraid it may be too strong for the meat like that. Honestly the hickory might have been a touch too much as well. Might try something lighter like a pecan or apple.

This was a brisket flat only instead of the whole packer and was smallish in size at around 7lbs. It's been awhile since I've done brisket so I didnt want to spend the $$$ on a whole packer and end up fucking it up. This one went four hours at 250 then I checked temp and it was in the 160-165 range, so I pulled it off, wrapped it tight in aluminum foil and put it on for another four hours. At the end of that four I probed it at 210 and the probe went in real easy so I pulled it and let it rest in the oven w/ the oven off for another two hours.

In hindsight after I wrapped it I really could have just put it in my oven instead of burning another four hours of pellets. That's a good idea, I may try that next time.
 
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TheNozz

TheNozz

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Anyone want to recommend a good store bought BBQ sauce for chicken breasts? Or at least what type of sauce should I look for? Sweet or savory?
 
Khane

Khane

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I'm so bored I decided to scour and re-season my cast iron skillets. Currently on the 4th trip back through the oven.
 
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Njals

Njals

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TheNozz said:
Anyone want to recommend a good store bought BBQ sauce for chicken breasts? Or at least what type of sauce should I look for? Sweet or savory?
Click to expand...

This has been my go to store bought since stumbling on it while visiting Lake Tahoe last summer for both chicken and pork. I usually put it on about 5-10 minutes before it is done. If you are looking for a nice store bought marinade the Kroger brand Roasted Red Pepper Vinaigrette is awesome on chicken breast.

www.laketahoesauce.com

Smoked Serrano BBQ Sauce | laketahoesauceco

Elevation 6622 smoked Serrano BBQ sauce is our little twist on traditional BBQ sauce. This sauce is made from our very special blend of spices and smoked serrano peppers, red wine vinegar, oil, salt, honey, hickory smoke, tomato paste, and filtered water.
www.laketahoesauce.com www.laketahoesauce.com
 
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