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10 minutes ago, South Austin said:

Do you want me to bring a side dish?

Can u bring your mom instead?

2 minutes ago, Errestaurants said:

Can u bring your mom instead?

Whatever it takes to get a seat at your table.

1 hour ago, VABuckeye said:

Smashburgers on the Blackstone.  Not sure there's a better way to cook a burger.

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meat/bread/molten cheese/condiment the end.  i like it.



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Looks good, I'm assuming the onion, pickles, avocado and tomato are going on the 2nd burger
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Pop and i made 15 lbs of boudin today.

My cousin in Nome would marry you on a NYC second. She eats Boudin every day. And looks like it.

1 hour ago, NateHitch said:


 

 


Looks good, I'm assuming the onion, pickles, avocado and tomato are going on the 2nd burger

 

I like em simple.

2 minutes ago, VABuckeye said:

I like em simple.

word. my 4 part test for a great cheeseburger:

1.  Need Napkins (Plural) - grease needs to be rolling down my wrist by the end

2   It Can Stand on its Own -  it is just as good, or even better, plain - maybe add a condiment 

3. Molten Cheese - not melted, molten.  you can't tell where the burger ends and the cheese begins 

4. I Can See My Reflection in the Bun - self explanatory

  • Popular Post

Twice in the late week, I’ve cooked picanha on the BGE. Last Sunday, I did a straight grill over high heat after using EVOO+Perini Ranch steak rub+Hardcore Carnivore Black. Was awesome. Ran it again last night for my dad and his buddy, who were in town.

I was smoking some ribs so I smoked one picanha with salt/pepper/Black about an hour or 1:15 on 275-degree fire and then hot grilled the other with same Perini/Black rub mix as last Sunday. All I can is wow!

Last Sun — cut picanha in three “chunks” before grilling

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Yesterday’s meat

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Smaller pieces below are one of the grilled chunks and the larger slices are from the smoked one, which I let go a little longer than I wanted. Cooked much faster than expected.

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Last weekend, smoked some green onion sausage from Best Stop and some chicken thighs for this...

Jambalaya:

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  • Popular Post

I braised about 5 lbs of spice rubbed short ribs done Asian style (beer, stock, mirepoix, fish sauce, rice wine vinegar, soy sauce, gojuchang, brown sugar...) with stone ground grits and baby bok choy. This was one of the best dishes I've made in months. 47182a4a05dc28e08bcc3d054141c436.jpg

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Twice in the late week, I’ve cooked picanha on the BGE. Last Sunday, I did a straight grill over high heat after using EVOO+Perini Ranch steak rub+Hardcore Carnivore Black. Was awesome. Ran it again last night for my dad and his buddy, who were in town.

I was smoking some ribs so I smoked one picanha with salt/pepper/Black about an hour or 1:15 on 275-degree fire and then hot grilled the other with same Perini/Black rub mix as last Sunday. All I can is wow!

Last Sun — cut picanha in three “chunks” before grilling

77dc6bb9577679d22b49d2401e8f0693.jpg

Yesterday’s meat

f249347166339c68729cb7b3521bff6f.jpg

Smaller pieces below are one of the grilled chunks and the larger slices are from the smoked one, which I let go a little longer than I wanted. Cooked much faster than expected.

52963d6623b437e5550a3eeac329f13a.jpg
Where did you get the picanha?
1 hour ago, Spur08 said:
6 hours ago, C-Man said:
Twice in the late week, I’ve cooked picanha on the BGE. Last Sunday, I did a straight grill over high heat after using EVOO+Perini Ranch steak rub+Hardcore Carnivore Black. Was awesome. Ran it again last night for my dad and his buddy, who were in town.

I was smoking some ribs so I smoked one picanha with salt/pepper/Black about an hour or 1:15 on 275-degree fire and then hot grilled the other with same Perini/Black rub mix as last Sunday. All I can is wow!

Last Sun — cut picanha in three “chunks” before grilling

77dc6bb9577679d22b49d2401e8f0693.jpg

Yesterday’s meat

f249347166339c68729cb7b3521bff6f.jpg

Smaller pieces below are one of the grilled chunks and the larger slices are from the smoked one, which I let go a little longer than I wanted. Cooked much faster than expected.

52963d6623b437e5550a3eeac329f13a.jpg

Read more  

Where did you get the picanha?

Indeed, I’m looking to do a brazilian bbq for the gfs bday and this is her favorite cut

Where did you get the picanha?


Central Market on NW Highway in Dallas

I just had to look up HuliHuli Chicken and I determined that you crushed it. Fucking looks delicious.


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  • Popular Post

Kept it simple this weekend, carne asada tacos and the margarita machine (me).

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  • Popular Post

Smash burgers with grilled onions/japs with summer salad and potato salad

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Nice burger, but tell me about that Texas sign, I think I need that



Was a gift... wanna way from Smithfield or the like.

We call it the bat signal.

Getting creative with my CSA spoils. 
 

mini quesadilla with whole milk mozzarella, kale blanched in ghee, roasted radishes, and bacon bits. 
and the salad is romaine that was picked earlier today. 

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Edited by Pato del Muerto

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Chicharrones con carne en chile verde, frijoles de la hoya y tortillas de harina.

Crazy story: the Michoacána meat market that I purchased the chicharron from on Monday burned down this morning.


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Haltom City, eh? 

Yep. I’m in Keller just north of it. Closest Mexican meat market (used to be). Now it’s Super Mercado Monterrey a little south of that.

I eat pork chops like popsicles. Can’t get enough. Usually prefer thin but couldn’t pass up these two when I saw them.

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10 hours ago, Tailgate said:

I eat pork chops like popsicles. Can’t get enough. Usually prefer thin but couldn’t pass up these two when I saw them.

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I can't tell, but is that some sort of glaze or marinade?  I like pork chops, but I only sear them in the cast iron skillet and that gets boring. 

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I teamed up with Jew Boy Burgers for this. I smoked the pork belly but the rest of the burger is his work. 1a82b4e1c9912a295f60563170462a83.jpg
Give him a visit after the 4th if you’re in the Allandale/Rosedale area

I can't tell, but is that some sort of glaze or marinade?  I like pork chops, but I only sear them in the cast iron skillet and that gets boring. 
You gotta sous vide them and then hit them for 60 seconds or so in a hot cast iron skillet. I don't know if I'll ever cook them any other way.

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On 5/27/2020 at 7:13 PM, Tailgate said:

I eat pork chops like popsicles. Can’t get enough. Usually prefer thin but couldn’t pass up these two when I saw them.

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Would smash.

Have you tried grilled pork chops smothered in some homemade brown gravy? There aren't many things better.

Did some asian marinated pork tenderloin and chicken thighs. Served with spring mix salet with homemade miso ginger dressing. Corn dressed with salted Plugra butter which I fucking love

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  • Popular Post

smoked a 9 lbs leg of lamb a client brought me from a show lamb she raised. made a rub of olive oil, salt, pepper, lemon zest, garlic, fresh oregano and rosemary. grilled some onions and heirloom tomatoes, wife hobbled around on a broken foot and managed to contribute a killer tzatsiki and homemade sourdough pita.

had lamb plenty of times in the past, but it was my first time doing lamb...that show lamb is a game changer.

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  • Popular Post

Bread pudding with rye-peach sauce and toasted pecans for brunch

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Blackened speckled trout that we caught yesterday
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8 hours ago, elfenix said:

Bread pudding with rye-peach sauce and toasted pecans for brunch

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Pretty gotdamned Southern fare right there. 

i gotta tell ya it was one of the best things i've ever put in my mouth.  bread pudding recipe was nyt's simple bread pudding, used a combo of sandwich bread i'd baked, banana bread i'd baked, and some bioche buns from the store.  really just odds and ends i'd put in the freezer.  sauce is serious eats whiskey-peach.  i'm out of cheap bourbon so used old overholt. 

hat tip.  out of rep today but will circle around tomorrow. 

088-DA74-E-1-C8-A-42-A8-BFA3-ABBBA17-D76
 

Brazilian beef stroganoff, these fuckers put potato sticks on everything and I’m here for it.

16 hours ago, Hank_Hill said:

088-DA74-E-1-C8-A-42-A8-BFA3-ABBBA17-D76
 

Brazilian beef stroganoff, these fuckers put potato sticks on everything and I’m here for it.

Yeah, that's nice and all, but where's pics of the Brazilian?

16 hours ago, Hank_Hill said:

Ur mom was in the last couple shoots also, still want them?

Negged for using "ur." 

1 hour ago, SydneyCarton said:

Negged for using "ur." 

Sorry, u’re*

Edited by Hank_Hill

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