Sure....but dragon fruit and guava....dang hippies
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Backstrap - oven or stove top
- Thread starter Red Beard
- Start date
Lol. Yeah, I'm kinda burned out on my generation's foodie thing. It's exhausting. Give me a Miller lite, some Folgers, a bottle of Turkey, and a shaker of Tony's and let's just give it a go.
What are those breakfast meals called were they just mix all kinds of crap in yogurt and take pictures to post on the internet?
Choice cuts of meat like that....salt and black pecker
Our friendship may be turning in a different direction now... that dragonfruit one is crazy good.
You can eat pecker if you want, not for me my man.
- Oct 15, 2018
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- Warren County, PA
Sous vide to 105 then a quick flash on all sides on super hot cast iron.
Yup, I'm a salt and black pepper guy mostly too. I often add ground thyme and smoked paprika though as well.
Remind me to never eat at your house
Get a broiling pan and broil it in the oven. We chop ours into smaller cubes, wrap them in bacon and cook them this way. It’s delicious
I glazed over it...guess pecker was the furthest thing from my mind.You got pepper from pecker?
I feel like he did that on purpose
Reverse sear. Aim your oven to around 200-230F (measure it if you can). Cook in oven until meat is ~110-115F. Remove from heat. Get pan as hot as possible without causing your family to attempt murdering you due to smoke alarm. Use high temp compatible fat source, such as ghee. Sear for about a minute per side at most. Apply pepper afterwards.
This is another great option. Works well on the grill this way too. One reason I got a dual burner camp chef was so that I wouldn’t get in trouble every time I cook. Being able to sear outside keeps me out of the dog house.
Man. You guys ROCK! Great suggestions on short notice. Totally going to employ these at some point.
The Lord let the rain stop for a bit this evening just in time for dinner prep. Fired up the wood and had those babies cooked in no time. What a great Shabbat treat! Mama made a blueberry cobbler to boot!
Also... this boy is totally ready to hang!
The Lord let the rain stop for a bit this evening just in time for dinner prep. Fired up the wood and had those babies cooked in no time. What a great Shabbat treat! Mama made a blueberry cobbler to boot!
Also... this boy is totally ready to hang!
If you ever get bored and want to read about meat cooking science and techniques, I'd recommend
You can really get sucked into a rabbit hole there.
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You can really get sucked into a rabbit hole there.
yall frying with oil? i LOVE tallow, get 8-10 lbs of good beef fat, render in crockpot, strain thru cheesecloth, reheat and cook for another hr to get all the water out(keeps it from spoiling) put in whatever mold i can find/like, then have the best eggs/ frying there is!
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