Why, Dave, WHY? Don't you know: BEEF, it's what's for dinner!!! https://wildcatblogology.edublogs.org/files/2011/12/beef_1-25mnt5j.jpg Edit... OK, why doesn't the image pop up?
I know Beef is best. My cholesterol can't take that much beef. Would rather eat a good fire grilled steak if I am going to eat beef.
Here ya go doc. Here's a pic of the Witbier after 2 days of fermentation. Looks a bit nasty but after 2 weeks of fermentation it will look better & be ready for the 2nd fermentation to clear it up.
Oh and we have added wine to our portfolio. Here is a carboy full of wine that turned into 29 bottles of Moscato tonight.
I've finally read this thread, right after starting a diet, you guys are killin' me here! I'm impressed with your cooking skills, I can cook some things well, not many 'really' well! I'll eat vicariously through this thread, keep it up! 10lbs down so far....
It seems sometimes I have to do some cooking. Mostly when my wife pokes her head in the garage and yells " Have your Buick make your dinner!" I make the steaks. Who really trusts their wife to make a steak? I also do the bbq.
Having sampled your beer in the past, I know what you are capable of David! Looking forward to trying something next time we meet.
So tonight was a repeat of a several weeks ago, made my world famous Jamaican ribs with Georgia Williamson brothers barbecue sauce, same recipe as before. I use baby back ribs which I squeeze lime juice over. Then I rub them in dark brown sugar. Then I coat them in various seasonings (you can use any seasonings you like, a friend of mine uses mustard and gin) including cinnamon, and then put to the baking pan, add dark beer, Cover them and bake them for 3 hours at 225°F. I typically uncover them after the three hours, pour off the juices, add barbecue sauce and put them back in for another 20 minutes. sometimes I throw them on the grill to give them a little bit of crispness over the fire. Wife made homemade potato salad mustard style!
The difference tonight was I used this new Guinness nitro brew dark beer with coffee. Absolutely recommend this one. I hope this is not a limited edition Limited production run… The stuff is great for cooking!
I recently found out about no-liquid, slow cooker ribs from America's Test Kitchen people. So simple and so good. Just a good dry rub, 7 hours in the crock pot (no liquid added), sauce, quick broil, more sauce, tent for 20 minutes. As you can see - the bones came out clean.
Although it's a mass market sauce, I'm happy with Stubbs. I prefer their spicy, but I can't always find that and go with the original. I can always add some spice to it. It also is lower in sugar. I don't like sweeter sauces. Tom Douglas' rub is what I've been using, but Stubbs also has a good rub. I haven't gotten around to trying to make my own. Here's the recipe: https://www.splendidtable.org/story/2017/03/23/slow-cooker-memphis-style-wet-ribs
just grilling ribeyes tonight after the sauté in the cast-iron skillet… There will be homemade potato salad along with it as usual.
So it comes down to this, a great ribeye, great homemade potato salad, a good stout red wine, a libation of vodka or tequila, it doesn’t really matter, but this is part of the life we live!
I hope that I will be part of the cooking team at the racetrack along with Dave and others. I really enjoy cooking and seeing the reaction of the guys when they are served some of the best food they have ever had!
Hoping to get my wife and her mom to make me a big bucket of potato salad to bring up to the nationals. I’ll bring as many ribeyes as I can. Maybe ribs as well. We’ll make some great food!
