THE TOTALLY UNOFFICIAL AAPK COOKBOOK

[zp4ja]

That looks very delicious Eustace.
I assume those are potatoes with the chicken?
Salad looks great as well.

Jerry

[zp4ja]

Nice Ustace. Chicken looks great as do all the sides and your gathering .

Some smoked salmon and NY Strip Loin Roast.

Jerry

[1967redrider]

and I ain't even hungry.

[Eustace]

Some smoked salmon ...

Jerry

I'm coming. What wine should I bring, white or rosé?


Georgi

[cudgee]

I'll bring the beer.

[zp4ja]

Thanks Gents.

I am a imported beer man. Modelo Especial is my default brew.

Hey, no dog in this fight but on the Salmon, I always use "Spade L Ranch" seafood seasoning. If you see it, I suggest you try it. Good stuff.

EDIT: And a healthy amount of fressh grated lemon zest. Underused/ underrated like shallots, in my opinion.

[Eustace]

I'll bring the beer.

Thanks Gents.

I am a imported beer man. Modelo Especial is my default brew.

I'll buy you a virtual beer from my city.

[cudgee]

Thanks Gents.

I am a imported beer man. Modelo Especial is my default brew.

Hey, no dog in this fight but on the Salmon, I always use "Spade L Ranch" seafood seasoning. If you see it, I suggest you try it. Good stuff.

EDIT: And a healthy amount of fressh grated lemon zest. Underused/ underrated like shallots, in my opinion.

Right on with the lemon zest. And orange zest in a casserole/stew ain't half bad either.

[zp4ja]

Thanks Eustace. Sorry, what is country of origin?
Might get lucky and find it ar a big box liquor store.

Yup cudgee. Fresh zest of mot any citrus makes a great flavor addition.

Jerry

[Eustace]

Thanks Eustace. Sorry, what is country of origin?
Might get lucky and find it ar a big box liquor store.

Yup cudgee. Fresh zest of mot any citrus makes a great flavor addition.

Jerry

You won't find Bulgarian beer in the US. Most of our breweries were opened after the mid-19th century by Czechs, with Czech recipes and technologists. The type is lager or pilsner lager. If you've had Czech Budweiser, Pilsner or Staropramen or even Belgian Stella Artois, this is the taste of Bulgarian beer.

[Eustace]

French onion soup

[zp4ja]

Love the soup Eustace . Love french onion soup.

Three different chunks of Beef Tenderloin. AKA Filet Mignon.

Stellar cook. Garlic infused via stabbing and inserting. Olive oil, peppers and garlic overnight in frig.

Phenomenal.

[treefarmer]

Love the soup Eustace . Love french onion soup.

Three different chunks of Beef Tenderloin. AKA Filet Mignon.

Stellar cook. Garlic infused via stabbing and inserting. Olive oil, peppers and garlic overnight in frig.

Phenomenal.

Goodness sakes! That beef looks delicious.
Always enjoy your great pictures displaying your culinary abilities.
Treefarmer

[zp4ja]

Thank you Phillip

Glad to share pics. Wish I could share actual results AKA, God's gift of the fine bounty.

I cut in 3 chunks due to different thickness and manageability. Best idea on the cook I made.

I always do reverse sear now. Results are just best I tried. Cook, smoke or whatever. 500 degree broiler for 3 to 5 minutes depending on internal temperature and where I want to end up.

Long story short, I got 200 bucks worth of meat ( one loin left. Pics are just one loin) for 50 bucks so I gave it a shot. Two 8 pound loins.
First cook with this cut. Doing more definitely.

Best results in top 5. And I cooked some cooks for sure.

Jerry

[zp4ja]

Addiction plus love of doing something nice for someone everyday. Food bombs.
Could do worse things I guess.

NY Strip Loin. As a roast to cook.

Dalmatian rub, AKA Salt and Pepper. Heavy dusting of white pepper as well. Underrated and underused.
Nutty great flavor. Hot or mild. Depends how one use's it.

Jerry

Added finished pics...

[zp4ja]

NY Strip Roast. Just love this cut and at 10 bucks per pound, can't beat it.

Hardcore Carnivore "Black" rub. Activated charcoal with some other spices I imagine.
Traeger "Coffee" rub. Cane and brown sugar, coffee, various spices.

Two heavy coats of Black with the coffee rub in the middle.

Smoked then reverse sear in broiler. My usual process for beef lamb and other red meat cuts besides brisket.

Jerry

[treefarmer]

Jerry, there you go, makin' this old man drool, again!
Looks so very delicious.
Treefarmer

[zp4ja]

Hey Phillip. Hope you are well.

Thanks. It was a hit with the people I shared it with.
I got one piece. LOL. Great rub in my opinion.

Did up another last night. This time with coffee rub and smoked paprika. More of the same prior to reverse sear in broiler. Added some Rosemary and Oregano prior to broiler as well.

Kind of an addiction in the process. Drain on wallet but keeps me out of the bars.
Bonus is I am carnivorous by nature. Plenty left to share with Friends.

Lamb leg on dethaw for Monday cook. Will make some tzatziki and other goodies as well.
If I need to eat on mountain top for the day/week, which again this week I will, I am gonna have some good food. Microwave and generator available as well, if desired.

Jerry

[cudgee]

Hey Phillip. Hope you are well.

Thanks. It was a hit with the people I shared it with.
I got one piece. LOL. Great rub in my opinion.

Did up another last night. This time with coffee rub and smoked paprika. More of the same prior to reverse sear in broiler. Added some Rosemary and Oregano prior to broiler as well.

Kind of an addiction in the process. Drain on wallet but keeps me out of the bars.
Bonus is I am carnivorous by nature. Plenty left to share with Friends.

Lamb leg on dethaw for Monday cook. Will make some tzatziki and other goodies as well.
If I need to eat on mountain top for the day/week, which again this week I will, I am gonna have some good food. Microwave and generator available as well, if desired.

Jerry

That looks so good. And i want photos of the Lamb Leg, do love me some Lamb.

[zp4ja]

Here you go my friend...

[cudgee]

That does look good. Lamb, Salt & Pepper, pretty simple.

[zp4ja]

And lemon zest Brother.

Most underused and underrated ingredient there is, in my opinion.
Adds a crazy amount of goodness, in my experience.

[cudgee]

And lemon zest Brother.

Most underused and underrated ingredient there is, in my opinion.
Adds a crazy amount of goodness, in my experience.

Without ONE doubt. Takes food to another level. Just finished a pot of slow cooked soup with some lemon zest in it.

[zp4ja]

Pictures or it didn't happen my Friend. Even though I know it happened.

Sounds delicious. Love to see it.

Found of fairly low effort crock pot slow cook.

Going to low/ slow a brisket point/ round in a few.

17 to 24 hour low/ slow, butcher paper wrap at stall. 3 to 4 hour rest in Yeti dry cooler.

Cooking keeps me out of the bars. Dogs, smoker, nice slab of dead animal and a six pack. Life is good.

Jerry

[zp4ja]

Garlic butter basted brisket round/ point.
Salt pepper, Holy Cow rub.
Lemon pepper before wrap.
26 hours brisket. 3 hour rest towel wrap in a dry Yeti cooler.
Likely one of my top three cooks on a brisket, and I have done a couple hundred.
Think combo of all sealed the deal.

Oh, habanero and lemon zest and fresh squeezed lemon after slicing.

Great smoke ring. Hickory and Oak.

Jerry