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Re: What are you making tonight?
Posted: Sun September 15, 2019 5:45 pm
by tragabigzanda
Re: What are you making tonight?
Posted: Sun September 15, 2019 5:46 pm
by spike
breaded chicken in a stew has me intrigued...
Re: What are you making tonight?
Posted: Sun September 15, 2019 5:47 pm
by tragabigzanda
Re: What are you making tonight?
Posted: Sun September 15, 2019 5:59 pm
by doug rr
tragabigzanda wrote:doug rr wrote:tragabigzanda wrote:Doug what’s your apron game like?
i have 2 that were given to me from friends but i never wear one
But what does it say or is there a picture on it or what
one is just a nice plain linen and the other one has a pig on it with the cuts of meat...
Re: What are you making tonight?
Posted: Sun September 15, 2019 10:25 pm
by doug rr
doug rr wrote:stepping out of my comfort zone today..cooking a 9 lb prime rib for 6 people..a lot of pressure not to ruin a hundred dollar piece of meat..ive watched numerous youtube vids and came up with one ill try..wish me luck
this just went in the oven..its a method that is based on its weight so its in the oven at 500 degrees for 44 minutes..then i turn off the oven and leave it in there for 2 hours and never open the door...fingers crossed...
Re: What are you making tonight?
Posted: Mon September 16, 2019 1:05 am
by spike
We picked up Costco’s chicken street tacos kit for dinner. It’s actually quite good.
Re: What are you making tonight?
Posted: Mon September 16, 2019 1:35 am
by wease
doug rr wrote:doug rr wrote:stepping out of my comfort zone today..cooking a 9 lb prime rib for 6 people..a lot of pressure not to ruin a hundred dollar piece of meat..ive watched numerous youtube vids and came up with one ill try..wish me luck
this just went in the oven..its a method that is based on its weight so its in the oven at 500 degrees for 44 minutes..then i turn off the oven and leave it in there for 2 hours and never open the door...fingers crossed...
The Myron Mixon method.
Re: What are you making tonight?
Posted: Mon September 16, 2019 2:33 am
by Chris_H_2
doug rr wrote:doug rr wrote:stepping out of my comfort zone today..cooking a 9 lb prime rib for 6 people..a lot of pressure not to ruin a hundred dollar piece of meat..ive watched numerous youtube vids and came up with one ill try..wish me luck
this just went in the oven..its a method that is based on its weight so its in the oven at 500 degrees for 44 minutes..then i turn off the oven and leave it in there for 2 hours and never open the door...fingers crossed...
see. this is where sous vide is your friend.
Re: What are you making tonight?
Posted: Mon September 16, 2019 4:01 pm
by doug rr
Chris_H_2 wrote:doug rr wrote:doug rr wrote:stepping out of my comfort zone today..cooking a 9 lb prime rib for 6 people..a lot of pressure not to ruin a hundred dollar piece of meat..ive watched numerous youtube vids and came up with one ill try..wish me luck
this just went in the oven..its a method that is based on its weight so its in the oven at 500 degrees for 44 minutes..then i turn off the oven and leave it in there for 2 hours and never open the door...fingers crossed...
see. this is where sous vide is your friend.
it came out perfect...now we get roast beef sandwiches for tonight
Re: What are you making tonight?
Posted: Mon September 16, 2019 5:23 pm
by Chris_H_2
doug rr wrote:Chris_H_2 wrote:doug rr wrote:doug rr wrote:stepping out of my comfort zone today..cooking a 9 lb prime rib for 6 people..a lot of pressure not to ruin a hundred dollar piece of meat..ive watched numerous youtube vids and came up with one ill try..wish me luck
this just went in the oven..its a method that is based on its weight so its in the oven at 500 degrees for 44 minutes..then i turn off the oven and leave it in there for 2 hours and never open the door...fingers crossed...
see. this is where sous vide is your friend.
it came out perfect...now we get roast beef sandwiches for tonight
did you au jus that shit?
Re: What are you making tonight?
Posted: Mon September 16, 2019 5:32 pm
by doug rr
Chris_H_2 wrote:doug rr wrote:Chris_H_2 wrote:doug rr wrote:doug rr wrote:stepping out of my comfort zone today..cooking a 9 lb prime rib for 6 people..a lot of pressure not to ruin a hundred dollar piece of meat..ive watched numerous youtube vids and came up with one ill try..wish me luck
this just went in the oven..its a method that is based on its weight so its in the oven at 500 degrees for 44 minutes..then i turn off the oven and leave it in there for 2 hours and never open the door...fingers crossed...
see. this is where sous vide is your friend.
it came out perfect...now we get roast beef sandwiches for tonight
did you au jus that shit?
no, i used peanut butter..
Re: What are you making tonight?
Posted: Mon September 16, 2019 5:43 pm
by Chris_H_2
doug rr wrote:Chris_H_2 wrote:doug rr wrote:Chris_H_2 wrote:doug rr wrote:doug rr wrote:stepping out of my comfort zone today..cooking a 9 lb prime rib for 6 people..a lot of pressure not to ruin a hundred dollar piece of meat..ive watched numerous youtube vids and came up with one ill try..wish me luck
this just went in the oven..its a method that is based on its weight so its in the oven at 500 degrees for 44 minutes..then i turn off the oven and leave it in there for 2 hours and never open the door...fingers crossed...
see. this is where sous vide is your friend.
it came out perfect...now we get roast beef sandwiches for tonight
did you au jus that shit?
no, i used peanut butter..
describe your au jus production. water + packaged shit?
Re: What are you making tonight?
Posted: Mon September 16, 2019 5:52 pm
by doug rr
Chris_H_2 wrote:doug rr wrote:Chris_H_2 wrote:doug rr wrote:Chris_H_2 wrote:doug rr wrote:doug rr wrote:stepping out of my comfort zone today..cooking a 9 lb prime rib for 6 people..a lot of pressure not to ruin a hundred dollar piece of meat..ive watched numerous youtube vids and came up with one ill try..wish me luck
this just went in the oven..its a method that is based on its weight so its in the oven at 500 degrees for 44 minutes..then i turn off the oven and leave it in there for 2 hours and never open the door...fingers crossed...
see. this is where sous vide is your friend.
it came out perfect...now we get roast beef sandwiches for tonight
did you au jus that shit?
no, i used peanut butter..
describe your au jus production. water + packaged shit?
just a very simple use of the drippings, a little flour, some beef broth..thats pretty much it..you?
Re: What are you making tonight?
Posted: Mon September 16, 2019 6:06 pm
by Chris_H_2
doug rr wrote:Chris_H_2 wrote:doug rr wrote:Chris_H_2 wrote:doug rr wrote:Chris_H_2 wrote:doug rr wrote:doug rr wrote:stepping out of my comfort zone today..cooking a 9 lb prime rib for 6 people..a lot of pressure not to ruin a hundred dollar piece of meat..ive watched numerous youtube vids and came up with one ill try..wish me luck
this just went in the oven..its a method that is based on its weight so its in the oven at 500 degrees for 44 minutes..then i turn off the oven and leave it in there for 2 hours and never open the door...fingers crossed...
see. this is where sous vide is your friend.
it came out perfect...now we get roast beef sandwiches for tonight
did you au jus that shit?
no, i used peanut butter..
describe your au jus production. water + packaged shit?
just a very simple use of the drippings, a little flour, some beef broth..thats pretty much it..you?
pretty much the same for me. i've always been terrible at homemade gravies, roux, etc. though.
Re: What are you making tonight?
Posted: Mon September 16, 2019 6:33 pm
by doug rr
Chris_H_2 wrote:doug rr wrote:Chris_H_2 wrote:doug rr wrote:Chris_H_2 wrote:doug rr wrote:Chris_H_2 wrote:doug rr wrote:doug rr wrote:stepping out of my comfort zone today..cooking a 9 lb prime rib for 6 people..a lot of pressure not to ruin a hundred dollar piece of meat..ive watched numerous youtube vids and came up with one ill try..wish me luck
this just went in the oven..its a method that is based on its weight so its in the oven at 500 degrees for 44 minutes..then i turn off the oven and leave it in there for 2 hours and never open the door...fingers crossed...
see. this is where sous vide is your friend.
it came out perfect...now we get roast beef sandwiches for tonight
did you au jus that shit?
no, i used peanut butter..
describe your au jus production. water + packaged shit?
just a very simple use of the drippings, a little flour, some beef broth..thats pretty much it..you?
pretty much the same for me. i've always been terrible at homemade gravies, roux, etc. though.
yeah, i'm not bad but i prefer if my wife does it...she made killer yorkshire pudding last night to go with it..
Re: What are you making tonight?
Posted: Mon September 16, 2019 6:37 pm
by Chris_H_2
doug rr wrote:Chris_H_2 wrote:doug rr wrote:Chris_H_2 wrote:doug rr wrote:Chris_H_2 wrote:doug rr wrote:Chris_H_2 wrote:doug rr wrote:doug rr wrote:stepping out of my comfort zone today..cooking a 9 lb prime rib for 6 people..a lot of pressure not to ruin a hundred dollar piece of meat..ive watched numerous youtube vids and came up with one ill try..wish me luck
this just went in the oven..its a method that is based on its weight so its in the oven at 500 degrees for 44 minutes..then i turn off the oven and leave it in there for 2 hours and never open the door...fingers crossed...
see. this is where sous vide is your friend.
it came out perfect...now we get roast beef sandwiches for tonight
did you au jus that shit?
no, i used peanut butter..
describe your au jus production. water + packaged shit?
just a very simple use of the drippings, a little flour, some beef broth..thats pretty much it..you?
pretty much the same for me. i've always been terrible at homemade gravies, roux, etc. though.
yeah, i'm not bad but i prefer if my wife does it...she made killer yorkshire pudding last night to go with it..
to say the least, my wife cannot cook. at. all.
Re: What are you making tonight?
Posted: Tue September 17, 2019 12:32 am
by wease
Roasted pork tenderloin, baked sweet potatoes
Re: What are you making tonight?
Posted: Tue September 17, 2019 12:49 am
by doug rr
wease wrote:Roasted pork tenderloin, baked sweet potatoes
do you like pork pink inside? i have to admit that it still freaks me out
Re: What are you making tonight?
Posted: Tue September 17, 2019 1:58 am
by wease
doug rr wrote:wease wrote:Roasted pork tenderloin, baked sweet potatoes
do you like pork pink inside? i have to admit that it still freaks me out
Yeah. A little pink is ok.
Re: What are you making tonight?
Posted: Tue September 17, 2019 1:40 pm
by dimejinky99
It’s really not good to leave pork pink. One meat you should never do that with.
