All About Pocket Knives

Mac and cheese with garlic, shallots, sun-dried tomatoes, sweet peppers, franks hot sauce, half and half, butter stick, brick of cream cheese and 10 cups of cheese (recipe calls for 3 cups). Topped with Panko bread crumbs and sprayed with pure duck fact spray.
Dry spices are mustard, salt, pepper, white pepper in liquid half and half etc mix and smoked paprika added after fully cooked.

Jerry

zp4ja wrote: ↑Tue Mar 14, 2023 5:26 am ... butter stick, brick of cream cheese and 10 cups of cheese (recipe calls for 3 cups).

When I read this, my arteries shook with fear

Yup. Not grass clippings for sure...

Still contemplating but likely another reverse sear tri tip (last one was phenomenal, fat is flavor if you ask any Chef) for my Sister and her boyfriend with sides, weather permitting on the drive to her in winter on Saturday.
Hope to do some previous shown mac and smoked cauliflower if I can pull it off in time...
Likely a salad with some Martin's Hotel basque dressing and bread if I can do that as well. Will see...

Finished product. Reverse sear Tri-tip...

It's been way too long since I've had a tri-tip. That one looks delicious!

Thanks Dan! It was delicious.

Best cut for a beef roast in my opinion. Chuck roast properly cooked is phenomenal as well. My "go to" default roast is Chuck Roast (there are 3 chuck roast cuts at the butcher, never knew) )aka mini brisket (my nickname). Walmart about 6 bucks a pound for select grade tri-tip which isn't the best but, fat marbling is key as well and the ones I have found have it.
The reverse sear from my experience is juiciest but you lose some bark.
Sear prior vice versa. Still moist with "less moist", dry bark.
Both are delicious.
I need to do a side by side at some point.

Regards, Jerry

zp4ja wrote: ↑Sat Mar 25, 2023 4:47 am Thanks Dan! It was delicious.

Best cut for a beef roast in my opinion. Chuck roast properly cooked is phenomenal as well. My "go to" default roast is Chuck Roast (there are 3 chuck roast cuts at the butcher, never knew) )aka mini brisket (my nickname). Walmart about 6 bucks a pound for select grade tri-tip which isn't the best but, fat marbling is key as well and the ones I have found have it.
The reverse sear from my experience is juiciest but you lose some bark.
Sear prior vice versa. Still moist with "less moist", dry bark.
Both are delicious.
I need to do a side by side at some point.

Regards, Jerry

Good Chuck is one of the best cuts of beef for roasting, the chuck eye if you get a good one is a great steak properly cooked, it has the right amount of marbling, so it stays moist and is full of flavour.

It sure is cudgee, besides of course rib roast, aka rib eye or prime rib. Much cheaper per pound but if cooked properly, moist and delicious.

I like the chuck cuts with heavy vein of fat but also the ones that have the "speckled" type marble.

I understood there are 3 cuts of chuck. Taken from neck above brisket then down side of spine to the rib eye section. Google not my friend here.

Regardless, I grease the butchers wheel with my cooked bounty and he will go in frig and make me a custom cut.
Actually, quite economical for the yield on a chuck cut.

Jerry

Stuffed squid Greek recipe

Meatballs of chopped chicken and spinach with garlic sauce

Eustace, both your dishes look delicious.

Quick Steel wrote: ↑Sat Apr 01, 2023 10:33 pm Eustace, both your dishes look delicious.

Thanks! The meatballs are a favorite of our whole family, but I will eat the squid myself. My wife and daughter are not seafood lovers.
Quick steel, why is your city named after a Middle Eastern country?

Eustace, there are towns named Lebanon in several states. Here in Kentucky the name Lebanon was chosen because the Bible indicated there many cedar trees there. So too, this area has many cedar trees. Many names in the U.S. were taken from European names. Thus, there is a Cairo, Illinois Alexandria, Virginia and so forth.

The initial group to settle in this area seems to have been a community of Presbyterians. Later, when congregations of Catholic sisters came to teach such as the Sisters of Loretto, a nickname was used calling this area The Holy Land.

Good question Eustace, thanks for asking.

I agree with Garry. The meatball dish looks delicious Eustace!

I smoked then broiled another couple reverse sear tri tips again this weekend. Just pulled this one off. Only about 1.5 hour cook time with additional 30 minutes rest. Bark is delicious.

Walmart has these at 5.82 per pound and they are surprisingly great cuts with nice marble. Don't normally buy my meat there but they scored on these cuts at that price.

Jerry

Jerry,
That pile of beef looks delicious!
It's a shame you live so far away from Starvation Plantation!
Treefarmer

zp4ja wrote: ↑Mon Apr 03, 2023 12:14 am I agree with Garry. The meatball dish looks delicious Eustace!

I smoked then broiled another couple reverse sear tri tips again this weekend. Just pulled this one off. Only about 1.5 hour cook time with additional 30 minutes rest. Bark is delicious.

Walmart has these at 5.82 per pound and they are surprisingly great cuts with nice marble. Don't normally buy my meat there but they scored on these cuts at that price.

Jerry

That looks sensational.

Thanks Gents.

Wish I could share the bounty as that is a big part of the enjoyment of cooking for me.

Hope you and yours are well.

Jerry

zp4ja wrote: ↑Mon Apr 03, 2023 2:18 am Thanks Gents.

Wish I could share the bounty as that is a big part of the enjoyment of cooking for me.

Hope you and yours are well.

Jerry

You to, and have a good Easter.

Well guys, wish I could have you all over to try a spoonful. Not sure if it's because I haven't been able to make it in awhile, but this turned out especially good.

Never had it John. Definitely feel like I am missing out. Looks delicious. I would love that soup.

Smoked tons of meat and this cut many times. Chuck roast. Tried the reverse sear deal this time. Have done of RS tri tip like this that were phenomenal.


It is rare to medium rare but perfect. You either cook at 190 ish and to 195 IT to make a poor man's brisket or low and slow like this. Microwave will make up for it when reheated if you like it more cooked. Good cook. First reverse sear on one of these.

Jerry

Thanks, Jerry, and that looks deeeeeeeeeeelicious! That's about how I like to cook our beef, burgers just slightly more. But if I go out for a burger I like well done, because I'm not sure how the meat was ground and handled.

I am you my friend.
Those chuck cuts are affordable and a great cut. I share my bounty with the butcher occasionally so he makes special picks and cuts for me. They are fat heavy at times, but that is flavor and we all have knives to deal with that. Some cooks will trim fat and put on top of meat while cooking. Nature's compound butter.
Been cooking Walmart tri tip that I reverse seared lately and the cuts are pretty darn good at 5 or 6 bucks a pound. Nice marbling. At 250 for an hour on smoker, season again and broil 5 minutes a side. Rest for 30 minutes. Quick and delicious.

Bought some new pellets called Lumberjack I have yet to try. No alder wood fillers. I believe 70% oak and 30% whatever other wood type you choose. Big fan of Mesquite myself.

Take care my Friend. Jerry

St Louis pork ribs. I don't foil wrap or use bbq sauce. Just heavy spritz, very often of my bbg concoction.

Jerry

zp4ja wrote: ↑Tue Apr 25, 2023 11:45 am St Louis pork ribs. I don't foil wrap or use bbq sauce. Just heavy spritz, very often of my bbg concoction.

Jerry

Once again you've excelled.