Gravy's Cooking Thread

Siliconemelons

Siliconemelons

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Saw a pre-sauce/rubbed brisket at Aldi - 3lb, 15$ - figured why not.... Was not that bad, it was pre cut / trimmed decently - for a small brisket it was not all that bad... also...as my smoker died broke, it was done in the oven (shock, horror!) turned out all right.
 
Dr.Retarded

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Smoking some more ribs today. Originally had pulled out a couple of pork butts from the freezer that or maybe only 9 months old but somehow they went South. I bought them and stuck them in the freezer but maybe they were bad to begin with. Ended up picking up baby bags because they were on sale for cheap, $7-8 a rack. Cooked to yesterday and it was the first time I smoked something in a while, kind of messed them up, but my wife and all the neighbors said they enjoyed it, so whatever.

Sent the wife to the grocery store earlier this morning to go grab a couple more so I can try to make them better today, and I could give away the other stuff. Neighbor was going to cook a brisket today but he's been going through cancer treatment and he's laid out on the sofa, so we figured we'd bring them over potato salad, coleslaw, beans, and ribs for dinner.

These are looking better and I'm about to wrap them.

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A little more black char than I would prefer on the bark but that's probably because I added some brown sugar to the rub.
 
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Dr.Retarded

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Second batch turned out great, think I was just a bit rusty. Cut up one of the thinner half racks and was juicy and had the proper bite, tender but not slide of the bone overdone. Wife did great on the sides, and it's nice that I can turn her loose and she knows what to make, taught her well. Sure the thicker sections will be even better.

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TomServo

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Dr.Retarded said:
Second batch turned out great, think I was just a bit rusty. Cut up one of the thinner half racks and was juicy and had the proper bite, tender but not slide of the bone overdone. Wife did great on the sides, and it's nice that I can turn her loose and she knows what to make, taught her well. Sure the thicker sections will be even better.

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those look like shit! you bring shame to your family. I'll gladly take your leftovers. im not to picky.
 
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Dr.Retarded

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TomServo said:
those look like shit! you bring shame to your family. I'll gladly take your leftovers. im not to picky.
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We made deviled eggs, too, but ate them all before dinner. Also smoked some fresh boudin that my neighbors brought me from LA. I don't know where they got it but it's the spiciest boudin I've ever had, and I can normally eat spicy food. I don't know where the hell they got it, it's really tasty but I got to go easy on it cuz it's heartburn City.

I was never really a fan of them growing up but for some reason I kind of like them now. I never really made them before, but my wife had and I just kind of gave her a flavor profile I wanted. Told her to put some horseradish in with the yolk, siraccha, dill, green onion, and then we topped them with a little bit of bacon and a spring of dill. She said all I can taste is horseradish and I said it needs more. They were delicious though, but something I ought to make more of because it's actually really cheap, and a nice appetizer to have around while I'm cooking.
I bet you could fancy them up with a little bit of crab meat and some tiger sauce, maybe soften a couple tablespoons of cream cheese with the yolk to get a more New Orleans style deal.
 
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Lanx

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jesus christ $14/lb



i don't really do ribs, but i bought a costco rack for $5/lb and make some variation of that, i'll be using my instantpot, like how i make oxtail soup basically.
 
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Dr.Retarded

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Lanx said:
jesus christ $14/lb



i don't really do ribs, but i bought a costco rack for $5/lb and make some variation of that, i'll be using my instantpot, like how i make oxtail soup basically.
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Short ribs or plate ribs are stupid expensive now, just like oxtails. It's retarded because it's such a crappy cut of meat but can be made into such wonderful meals, but it's no different that skirt steak used to be a couple bucks a pound and now it's $10 a pound.

Does Kroger still have the choice briskets on sale for two bucks a pound? I looked at the flyer last week when we were trying to plan our holiday meal, I was halfway tempted to go grab one because now I've got room in the freezer after getting rid of those two Boston butts, I figured I would maybe try my hand at a brisket soon.

I just know you shop there, and we've got one across from the HEB that I shop at but I've never been inside.
 
Lanx

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Dr.Retarded said:
Short ribs or plate ribs are stupid expensive now, just like oxtails. It's retarded because it's such a crappy cut of meat but can be made into such wonderful meals, but it's no different that skirt steak used to be a couple bucks a pound and now it's $10 a pound.

Does Kroger still have the choice briskets on sale for two bucks a pound? I looked at the flyer last week when we were trying to plan our holiday meal, I was halfway tempted to go grab one because now I've got room in the freezer after getting rid of those two Boston butts, I figured I would maybe try my hand at a brisket soon.

I just know you shop there, and we've got one across from the HEB that I shop at but I've never been inside.
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i haven't bought brisket since last year
 
Dr.Retarded

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Lanx said:
i haven't bought brisket since last year
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Just know they were running choice for 2 bucks a lb and that's way cheaper then HEB. I just know HEB rotates out their sales every Wednesday, and occasionally on a different day if it's a holiday related sale. Have no clue when Kroger does it, figured you might know, because if there's a chance I can maybe still snag one on sale, I might go to toss one in the freezer and cook it in a few weeks. I just don't ever really buy them because it's so much damn food between my wife and I. Not that I can't give away some to the neighbors, or freeze it and use it to make a chili or tacos or something.
 
Lanx

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Dr.Retarded said:
Just know they were running choice for 2 bucks a lb and that's way cheaper then HEB. I just know HEB rotates out their sales every Wednesday, and occasionally on a different day if it's a holiday related sale. Have no clue when Kroger does it, figured you might know, because if there's a chance I can maybe still snag one on sale, I might go to toss one in the freezer and cook it in a few weeks. I just don't ever really buy them because it's so much damn food between my wife and I. Not that I can't give away some to the neighbors, or freeze it and use it to make a chili or tacos or something.
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If its 2lb that's amazing, especially since July 4 meat sales are over
 
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Dr.Retarded

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Lanx said:
If its 2lb that's amazing, especially since July 4 meat sales are over
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I just know yesterday being the fifth, HEB still had the sale on the ribs which is why we got a couple more racks to cook yesterday. Had they not been on sale I would have skipped it. Just wasn't certain if Kroger runs their holiday sale up midweek or something. But for choice brisket that's the cheapest I've seen it for two bucks a pound and a long time, and I need to be a little bit more diligent about checking their weekly flyer to see if they're running a better deal than HEB.
 
Lanx

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holy shit look at that cutting board, the right side is whittled down so much, thats how much microplastics is in the food



woodboard for life!
 
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Dr.Retarded

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Lanx said:
holy shit look at that cutting board, the right side is whittled down so much, thats how much microplastics is in the food



woodboard for life!
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Good Lord, haha.

I've been watching a bunch of those Japanese restaurant channels. I'm always impressed but just how efficient they typically are with their day-to-day production of whatever food they're selling.
 
Dr.Retarded

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Lanx Lanx you ever try this? I've seen one or two videos of people trying to use dried koji to "age" a steak, but it never looked very promising. Test kitchen though I trust a bit more. I'm tempted to give it a shot with what she's recommended a flank steak or maybe some skirt steaks. I wonder if you used a Jacquard on a ribeye and that might help with better penetration.



I mean I would love to have one of those dry age coolers that you can now buy, but I don't have the room. Maybe one day.
 
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Lanx

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Dr.Retarded said:
Lanx Lanx you ever try this? I've seen one or two videos of people trying to use dried koji to "age" a steak, but it never looked very promising. Test kitchen though I trust a bit more. I'm tempted to give it a shot with what she's recommended a flank steak or maybe some skirt steaks. I wonder if you used a Jacquard on a ribeye and that might help with better penetration.



I mean I would love to have one of those dry age coolers that you can now buy, but I don't have the room. Maybe one day.
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i don't trust asians that don't dye their hair, pass
 
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Dr.Retarded

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Don't cook a lot of pork belly, but thought this was a good video from the Fallow guys. I got like their channels so much because they don't have to go into great detail and just assume you know what the hell you're doing, but they're typically pretty short and sweet, but you get some pretty good tips from successful professional chefs.



Maybe their videos might actually help with my plating handicap.
 
Lanx

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Dr.Retarded said:
Don't cook a lot of pork belly, but thought this was a good video from the Fallow guys. I got like their channels so much because they don't have to go into great detail and just assume you know what the hell you're doing, but they're typically pretty short and sweet, but you get some pretty good tips from successful professional chefs.



Maybe their videos might actually help with my plating handicap.
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lulz 2 gay whites try to make pork belly



i do it all in one pot, obviously i don't "wrap" it, thats just for presentation
the trick is to either cook it on top of a bed of scallions, or to put it on top a steam basket
 
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Dr.Retarded

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Lanx said:
lulz 2 gay whites try to make pork belly



i do it all in one pot, obviously i don't "wrap" it, thats just for presentation
the trick is to either cook it on top of a bed of scallions, or to put it on top a steam basket
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Did you watch the video? The Oriental version is the stupid ching chong method with one pot, up your game and make porchetta or the Thomas Keller version. I will say I'm surprised he didn't use fennel pollen instead of the toasted fennel seeds in the porketta. The porketta isn't hard though, and I'd probably rank it as easy as the Oriental dish.

Not everything needs to be gaysian, even though I'm sure it's still a tasty dish.
 
Lanx

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Dr.Retarded said:
Did you watch the video? The Oriental version is the stupid ching chong method with one pot, up your game and make porchetta or the Thomas Keller version. I will say I'm surprised he didn't use fennel pollen instead of the toasted fennel seeds in the porketta. The porketta isn't hard though, and I'd probably rank it as easy as the Oriental dish.

Not everything needs to be gaysian, even though I'm sure it's still a tasty dish.
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yea the gay white version is worst
 
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