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The Lounge>Fire Me Boy! What's For Dinner? Thread
Buehler445 08:45 AM 07-15-2015
Since the other one got too big, let's keep the food truck rolling. Whacha got?

Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408
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threebag02 03:40 PM 03-30-2019
Coo FMB
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cooper barrett 06:07 PM 03-30-2019
I need to get on line and look at my last bloodwork...

I have no idea where my numbers fall but other than a little fungus I have all my toes.
[Reply]
Fire Me Boy! 06:15 PM 03-30-2019
Originally Posted by cooper barrett:
I need to get on line and look at my last bloodwork...

I have no idea where my numbers fall but other than a little fungus I have all my toes.
Fuck you.
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Pablo 07:26 PM 03-30-2019



Didn't even consult with my local seam butcher before getting this $8/lb strip from the Costco meat case and cooking it.

Think it may have tasted better if I would have sought after their wisdom.


Sent from my iPhone using Tapatalk
[Reply]
Willie Lanier 07:36 PM 03-30-2019
Originally Posted by Pablo:



Didn't even consult with my local seam butcher before getting this $8/lb strip from the Costco meat case and cooking it.

Think it may have tasted better if I would have sought after their wisdom.


Sent from my iPhone using Tapatalk
I know you guys are giving the meat elitist shit, but he's not wrong...

Tri tip isn't a good cut

All that said I eat tri tip weekly because it's delicious if properly prepared
[Reply]
cooper barrett 08:48 PM 03-30-2019
I bought some really nice $10 strips from Sam's last week. Marked choice looked prime. The 'in the know" butcher didn't know about it. Ever try a dry salt brine? 12 hours at less the 1" 24 hours over an inch longer if you dare.

Originally Posted by Pablo:



Didn't even consult with my local seam butcher before getting this $8/lb strip from the Costco meat case and cooking it.

Think it may have tasted better if I would have sought after their wisdom.


Sent from my iPhone using Tapatalk

[Reply]
threebag02 08:53 PM 03-30-2019
I threw together some steak fajitas.

I need a recipe rehab

I don’t know if it’s the spring coming on or if I am just getting bored of my menu.

It’s just been busy then grow in a couple days of nice weather then back to some nasty shit.
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cooper barrett 09:13 PM 03-30-2019
Smoker ready to go, fryer chickens, thighs, and ribs brined and seasoned, ready to go but it's been raining and suppose to be snowing tomorrow...:-):-):-) Fuck Me Running


Originally Posted by threebag02:
I threw together some steak fajitas.

I need a recipe rehab I have been doing philly steak in a low carb tortilla recently.

I donít know if itís the spring coming on or if I am just getting bored of my menu.

Itís just been busy then grow in a couple days of nice weather then back to some nasty shit.

[Reply]
Fire Me Boy! 06:16 AM 03-31-2019
Originally Posted by cooper barrett:
I bought some really nice $10 strips from Sam's last week. Marked choice looked prime. The 'in the know" butcher didn't know about it. Ever try a dry salt brine? 12 hours at less the 1" 24 hours over an inch longer if you dare.
Many of us preach the dry brine for steaks. I find 24-48 hours is the sweet spot.
[Reply]
patteeu 07:26 AM 03-31-2019
Originally Posted by Fire Me Boy!:
Many of us preach the dry brine for steaks. I find 24-48 hours is the sweet sport.
I thought love was the sweet sport.
[Reply]
cooper barrett 07:41 AM 03-31-2019
Originally Posted by Fire Me Boy!:
Many of us preach the dry brine for steaks. I find 24-48 hours is the sweet sport.
Depends on the meat, marbling, thickness.

Too long is worse IMHO than too short. I went 48 hours on 1 3/4" thick porterhouse/ t bones.

Not all of us have a countertop machine to age our steaks. I haven't heard much about yours
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Fire Me Boy! 08:54 AM 03-31-2019
Originally Posted by cooper barrett:
Depends on the meat, marbling, thickness.



Too long is worse IMHO than too short. I went 48 hours on 1 3/4" thick porterhouse/ t bones.



Not all of us have a countertop machine to age our steaks. I haven't heard much about yours
I've got a prime strip in there now. The ribeye turned out good, but I didn't age it long enough. I could definitely tell a difference in the tenderness and meatiness. Going 45-50 days on the strip. Should be ready to go around the first of May.
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Fire Me Boy! 10:41 AM 03-31-2019
Having sous vide mahi with a corn tomato salad for lunch.
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mlyonsd 10:55 AM 03-31-2019
Originally Posted by Fire Me Boy!:
Having sous vide mahi with a corn tomato salad for lunch.
Yesterday on America's Test Kitchen they did sous vide poached eggs cooked in the shell. It was weird watching them crack the shells open and lay a perfectly poached egg on top of toast.
[Reply]
Baby Lee 11:54 AM 03-31-2019
Originally Posted by patteeu:
I thought love was the sweet sport.
I thought Gin Rummy was the suite sport.
[Reply]
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