I never would have guessed nutmeg.

I was thinking maybe a couple dashes of cayenne. Then again I used goldfish in burger patties before.
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Alton Brown?
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I've been testing out this Ninja Foodi I got for Christmas. So far, I've done a couple batches of Fries which turn out basically perfect in 18 min with no preheating...



I tried a a few quick boneless homestyle ribs that took less than an hour from package to place. So tender they fell apart.



then for the AFC champ game, I tried a rack of ribs. Let me caveat this by saying that there is of course no replacement for 6 hours on the smoker, but I completed these from package to plate in roughly 1 hour (20 min in the pressure cooker, 15 in the air fryer, 30-ish min. of prep, rub, sauce, etc)



I'm going to attempt my first batch of chicken wings this weekend and perhaps a ribeye. All-in-all, I was pretty skeptical about air fryers and instaPots, then I was given this for Christmas and I can say that they have won me over. Having both in one device is awesome. It is ridiculously fast and easy to clean up. All you do is swap lids when either pressure cooking or air frying (it's also a broiler). If you have the $$$, I say give it a shot. The time saving and convenience is worth it.
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I'll be trying out the 32-day aged prime rib eye tonight. Here's what it look like as I trimmed it for cooking.

Untrimmed:


First trim:



Four 2-inch steaks:



Close-up:



Trimmings:


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Ooooooh nice. Any plans for the trimmings?
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No, maybe next time. I've heard you can cut them into lean beef for burgers, but I don't know. It's really dry, like jerky.
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Would it work in a steak soup?
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It's mostly fat.
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I would cut the lip off and grill it rare as fuck as a chef's treat. The remaining will make killer bone in steaks... Awaiting review
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Flavor is ... meaty. Got a little funk, in a good way. A ton of flavor in the fat. More tender than I expected. This was the first cut, so closest to where I trimmed. I expect it's got the most funk. I did a coarse pepper crust that was really a good choice for the thick cut ribeye. Will do again.

Straight out of the sous vide.


Seared in oil/butter mixture in cast iron.



Sliced.



Plated with veggie fried rice.


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:-):-):-):-):-):-)
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I froze three of these beast steaks. Since much if the water has evaporated from the roast, they freeze exceptionally well.
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Beggin' the Colonel's pardon, sir, but it appears that the poor animal from which that piece of meat was cut musta fell from the absolute top of the gristle tree and whacked every branch on the way down.

Dinny
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Green and yellow bell peppers stuffed with Cajun style red beans, beef stock rice, onion, garlic and hamburger

Just dressing up a box mix with a few things for an easy Monday night
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