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Big or Bust

What's for dinner tonight?

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28 minutes ago, AzDiamondHeat said:

does desert count?

 

img_2_1688960728930.jpg.cc764afa1603f4b1f184405a99e60543.jpg

Yah they count, crepe? Cant get my nieces to eat them, even if i make it with all their favs.

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1 hour ago, Big or Bust said:

Lets keep it on track....

 

MKbbJLD.jpeg

 

 

You home make it and cook on grill? 

Ill make pizza at home, and cook on grill, great flavors.

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9 minutes ago, n2horns said:

Yah they count, crepe? Cant get my nieces to eat them, even if i make it with all their favs.

yup, crepes. Its my wife's favorite and pretty much the ONLY thing I make in the kitchen. 

I think I make some mean campfire food but everything tastes good in the woods so it is probable really crap.

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29 minutes ago, n2horns said:

You home make it and cook on grill? 

Ill make pizza at home, and cook on grill, great flavors.

 

Homemade all of it. We have a cast iron pizza pan. 500 in oven. At least weekly....

bJb5Hv0.jpg

 

 

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I’ve got these bad boys sitting in rosemary, black pepper, and garlic for tomorrow’s dinner. 

IMG_2518.jpeg

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35 minutes ago, Chef said:

I’ve got these bad boys sitting in rosemary, black pepper, and garlic for tomorrow’s dinner. 

IMG_2518.jpeg

Word....

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1 hour ago, Chef said:

I’ve got these bad boys sitting in rosemary, black pepper, and garlic for tomorrow’s dinner. 

IMG_2518.jpeg

No salt?

Never tried rosemary on a steak, now I'm gonna have to try it.

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57 minutes ago, CatfishKev said:

No salt?

Never tried rosemary on a steak, now I'm gonna have to try it.

It can be bitter if you use it fresh. Not a fan of it on beef, prefer it on lamb and will marinate chops with EVO for a few days then add thin slices of lemon for two more days. Great on the grill.

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1 hour ago, CatfishKev said:

No salt?

I will salt the steaks right before they go in the hot grill. I’m not a fan of putting salt in my overnight rubs/marinades as it dehydrates the meat. 

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4 hours ago, Chef said:

I’ve got these bad boys sitting in rosemary, black pepper, and garlic for tomorrow’s dinner. 

IMG_2518.jpeg

where did you pick up those beauties?!

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24 minutes ago, chuckster said:

where did you pick up those beauties?!

Are you in the valley?  PM me if so. 

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2 hours ago, Chef said:

I will salt the steaks right before they go in the hot grill. I’m not a fan of putting salt in my overnight rubs/marinades as it dehydrates the meat. 

Chef, I assume you are a chef. I've been dry brining my red meat now for 2 years or so from at least 30 minutes to 8 hrs before grilling or cast ironing. I'll never do it another way now.  

Thoughts on the process?

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13 hours ago, Big or Bust said:

Chef, I assume you are a chef. I've been dry brining my red meat now for 2 years or so from at least 30 minutes to 8 hrs before grilling or cast ironing. I'll never do it another way now.  

Thoughts on the process?

Yes, tried and true.  NY CIA '94.

Dry brining gives you a good dry surface area for searing (like your cast iron) 

Reason is the salt draws out moisture from the steak surface.

If you brine for too long, you draw out more moisture and start getting a product that is too salty.

I have dry brined hundreds of salmon filets for Lox.  I used to get all kinds of results from different cure times etc. 

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On 8/12/2023 at 8:19 AM, Crazymonkey said:

Brats with onion and peppers  at work for the guys. It's from my California  🐖 

20230812_075419.jpg

When I saw this pic the only thing I thought was how close is that thing to the cnc and how much coolant got in there. lol then I read the rest of the thread. Sure wish I had a Blackstone next to the mill!

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