Couldnt find any slowcooker so here we go the old way



and finally in the pot with red wine, rosemary, onions, garlic, veggi stock, juniper berrys, carrots, celery, bay leaves and thyme...



now in the ofen for some hours.

edit: i still suck at making and posting pictures.

cookie, looks nice and moist from the photo and you got a pretty good smoke ring on the meat. The trouble with this method on the standard weber is avoiding directly cooking the meat as you have so much in there, some of it will have to be directly over the coals. This may be why some of the meat was dried out and that "bark" looks quite dark.

Buy a weber Smokey Mountain, they are not that expensive and will cook for 8 hours on one load of fuel and the temp can easily be regulated with the vents. Plus they can handle a huge quantity of meat.

btw, what did serve the pork with? my fave is homemade bbq sauce on thick fresh white bread and a nice cold beer.

I posted the sauce earlier.

Had other people bringing salad and potato salad. Potatto guy bought potato salad, which sucked.

WSM is about $500 here.

cookie,
pork looks good. even if you **** it up a little, it's still pork!

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modifying my steak cooking technique a bit. When steaks are done searing on the first side, instead of directly flipping it, I hold the steak off to the side for a minute. Let the pan fully reheat. The sear turns out better on the second side.

Meat was about perfect and everything else super delicious as well...

Meat:



Dish served with potatoes and red cabbage:

the variences in temperatures on these things are ridiculous unles you have an expensive one.

This sounds like a great suggestion.

Leftover Pulled Pork + quinoa + salads

Izo, that's a very nice looking meal. Great choice of sides.

And you have apparently learned how to post pictures much better. Awesome!

Hey guys, the last whole beef tenderloin was so good that i'm thinking about getting another (i only have two peices left from the original that's frozen)

I started experimenting with cooking them on a pan after putting oil on the filet, and butter/cooking spray on the pan.

Here is my question though, I told the butcher to cut my peices into an inch each, and i'm not sure if this is the best ideal width for the pan, i'm thinking 3/4 inch might be better. I like my steak around medium, i like pink but when the meat is dar red inside i can't do that, and i feel like i cooked the outside a bit too much getting that inside done.

You can give them crust on a pan, then throw the pan in the oven.

Is striploin useable for steaks?

Oh yes, we call the steak a New York Strip here and it is one of my favorites. I like to set it on the fat side, render the fat down, add a little butter and a couple of garlic cloves and cook the steak in it.

I was thinking about doing this today actualy!

how long on the pan at one inch/oven time/temp

That can be equally true of ovens. There are cheap ones that do their job quite well though.

The real problem with them is most of the new ones boil on both settings, which is pretty bad. But if you read around, you can find the ones that don't. Unfortunately, the most well known ones (crockpot) are regularly reviewed as doing so, so you will have to be careful not to just grab the first brand and model you come to.

K, I'll get some then, its on offer at my local Metro.

Food termometer.

Several years ago Cook's Illustrated did an article about the best way to pan broil a steak. Their conclusion was to START the steak in the oven and FINISH the steak in the pan.

Their method called for putting the steak(s) in a 275F degree oven on a wire rack for 20 minutes (for medium rare). There's about a two minute pip on either side for rare or medium, although the thickness of the steak matters as well.

Once the steak finishes this process, pan broil it as you would, although each side will likely take anywhere from 3 min. to 90 seconds.

The article explained the chemistry behind the process, most of which is lost to me, the Cliffs Notes being that the process mimics an aged steak. When it comes out of the oven it will look dry aged. Secondarily, the internal temperature of the steak is uniform with the outside, so during the pan broiling process you're just putting the sear on the outside. The majority of the cooking has been done internally.

I especially like this for rib eyes, but it works for an array of steaks, even big cuts. I use this process before grilling as well and the results are equally good.

The Cook's Illustrated site was slow, but this explains it well (including the science):

http://www.tinyurbankitchen.com/2009...ye-steaks.html

Where would you guys start if you wanted to take a stab at making sushi? Any good book/website recommendations? I have no experience whatsoever, but think it would be fun to give it a shot.

By the way, this thread is awesome.

You talking maki or nigiri or what

november 8th. boy. pretty excited/nervous.

Ive made maki a couple of times, but they dont look super pretty. Cant really help with literature on the matter.

I'd like to try both. I would imagine that making maki is more difficult, but I really have no idea.

Does anyone know of a website or other resource that has complied a list of cuts of beef searchable by that cut's common name(s) in the various parts of the English speaking world? Google was not particularly helpful. I'm looking for something much more detailed than the Wiki page. Such a resource would also be useful for fish and shellfish. TIA

I've tried making maki twice and failed at it pretty badly. I cannot get the rolls to stay uniform and usually they end up falling apart. I will try again however.