Gravy's Cooking Thread

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lurkingdirk

lurkingdirk

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I have a great recipe for a ham roast that includes boiling it, then finishing it in a hot oven with a honey glaze and cloves. It's delicious, and makes awesome pork stock for soups. Win-win!

Now I'm feeling like I need to get a sous vide machine. Except not. I might try it in a cooler sometime. shrug.

I'm about to take possession of 1/2 a cow. Roasts, steaks, ground beef, liver, tongue, heart, awesomeness. This beef is grass fed, and is so lean, there is literally 0 fat in the pan when I fry up ground beef. We're going to be making some awesome steaks soon. I'm thinking of having a night with friends where I prepare a steak in multiple ways - fry pan, grill, sous vide?, slow baked, any other recommendations?
 
Vitality

Vitality

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lurkingdirk_sl said:
I have a great recipe for a ham roast that includes boiling it, then finishing it in a hot oven with a honey glaze and cloves. It's delicious, and makes awesome pork stock for soups. Win-win!

Now I'm feeling like I need to get a sous vide machine. Except not. I might try it in a cooler sometime. shrug.

I'm about to take possession of 1/2 a cow. Roasts, steaks, ground beef, liver, tongue, heart, awesomeness. This beef is grass fed, and is so lean, there is literally 0 fat in the pan when I fry up ground beef. We're going to be making some awesome steaks soon. I'm thinking of having a night with friends where I prepare a steak in multiple ways - fry pan, grill, sous vide?, slow baked, any other recommendations?
Click to expand...
For the leaner cut: I'd sear it a few minutes on each side and remove it from the pan and do a butter - red wine (something drinkable) ju style reduction with all the caramelized bits stuck to the pan. Serve with garlic roasted potatos and blanched Haricot verts. Can't do this with a non-stick pan though.

Cook time depending on cut size.

If you were to sous vide the lean cut you referenced, you'd need to season it after you cook it. And Likely do a butter + olive oil liquid in the bag with the meat so it doesn't come out that flavorless. Any type of fat add to this lean cut will go a long way.

Some sous vide techniques will have you take it out of the sous vide and sear off the steak in a very hot pan for a minute or two on each side a couple minutes before it would normally be done in the sous vide.
 
Sir Funk

Sir Funk

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Milk Steak.

always-sunny-milk-steak-preview.jpg
 
Gravy

Gravy

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lurkingdirk_sl said:
I have a great recipe for a ham roast that includes boiling it, then finishing it in a hot oven with a honey glaze and cloves. It's delicious, and makes awesome pork stock for soups. Win-win!

Now I'm feeling like I need to get a sous vide machine. Except not. I might try it in a cooler sometime. shrug.

I'm about to take possession of 1/2 a cow. Roasts, steaks, ground beef, liver, tongue, heart, awesomeness. This beef is grass fed, and is so lean, there is literally 0 fat in the pan when I fry up ground beef. We're going to be making some awesome steaks soon. I'm thinking of having a night with friends where I prepare a steak in multiple ways - fry pan, grill, sous vide?, slow baked, any other recommendations?
Click to expand...
Made me hungry for tongue. I'm not a fan of the other 'guts', liver, heart, brain. But tongue is so beefy and good. It's probably bad for you, since I like it.
 
Adebisi

Adebisi

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No turkey yet.

If soygen shows up he has to help me top dress the lawn.

Grownupstuff
 
lurkingdirk

lurkingdirk

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I like the counter thing you have built around your smoker. Very convenient.

Pork should be done shortly, right? I'll bring beer. Fuck your lawn.
 
Adebisi

Adebisi

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Pork's 189 F as we speak. It's passed the stall and should be ready to take off the BGE in the next 30 minutes. After that it gets to rest for an hour before I pull that pork.

I'm making a special saws
 
Gravy

Gravy

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Adebisi_sl said:
Pork's 189 F as we speak. It's passed the stall and should be ready to take off the BGE in the next 30 minutes. After that it gets to rest for an hour before I pull that pork.

I'm making a special saws
Click to expand...
I was hoping for a finished product pic. I was going to ask for an 'after' pic, but I didn't want to see poo.
 
lurkingdirk

lurkingdirk

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Leg of lamb, deboned, stuffed with olive oil, garlic, mint leaves, and goat cheese, well seasoned, rolled together and tied with twine, seasoned on the outside, started in hot (400) oven for 20 minutes, then another hour or so until it gets to 135 in the middle. Pair that with diced potatoes cooked in goose fat, corn on the cob, cabbage salad with peanut dressing, and finish with cr?me br?l?e. Mother's day dinner done right.
 
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