Are there any pepper heads in here? Ive been trying various hot sauces lately and I seem to like the vinegar based variety . On that note have any of you tried to make your own or care to share a recipe that you have made and enjoyed ?
I am feeding a crew tomorrow, though. Prime rib and a ham.
We're doing a similar thing for Christmas: 'Turkey Ballantyne', or two breasts rolled with cranberry stuffing. Weighs about 2.5kg. Rubbing with butter, covering with bacon then foil and roasting on a rack.
Done cooking for the work crew tomorrow. Have more stuff coming in from essential employees , dressing , corn, green bean cassarole and maybe a cake! Oh and dinner rolls
Curious ........ ahhh fuck , everyone doing ok ? or cooking anything? Kenny went missing again, not sure who killed him this time. Im trying to lighten the mood "in these trying times". I for one miss it
found a really good rub , 2 brothers gringo brisket rub , really good . There is another one that I picked up that is sweeter , more for ribs or pork , I wont mention it, Ive made similar with brown sugar and such in the past .still good though . That two brother gringo brisket is good. I'll take a little over to JR tomorrow for a taste test
I just fired up my smoker. Gonna smoke a pair of pound and a half pork tenderloins (thought I bought one 3 pound tenderloin until I open the package and found out it was two LOL) . Rubbed them early this morning with my favorite pork rub recipe, a sweeter rub because the wife and kids don't like spicey. I've only done ribs and pork butts before this. Hoping everything I've read on the internet about these being super easy to smoke is true. I have a remote internal temp probe
Comments
Ribeye, destined for reverse sear. Smoke em til ~130 then use my newfangled Searzall to crust em up.
I am feeding a crew tomorrow, though. Prime rib and a ham.
We don't have it too often, but a nice eye fillet roast, marinated in honey, brandy and dark balsamic vinegar: delicious!
Geoff
We're doing a similar thing for Christmas: 'Turkey Ballantyne', or two breasts rolled with cranberry stuffing. Weighs about 2.5kg. Rubbing with butter, covering with bacon then foil and roasting on a rack.
Wine sauce to finish.
Should be very nice and no waste!
Geoff
With that weight, I suggest sear and seal both sides on the grill to get flavour and colour, then into the oven.
That will be a thick piece of steak so it might be hard to do it on the grill, depending on whether you want to cook it rare or medium rare.
Geoff
La casa de Richards a few nights ago:
Lunch.
Curtido for tomorrows pupusas .