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What’s on the menu????


fishnbowljoe
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A breakfast casserole from Sam the Cooking guy on YouTube on Father’s Day.
Very simple and very tasty.  No leftovers!
 

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  • 2 weeks later...

Grilling some ribeye on the Weber. Will have with garlic mashed potato. 😋 

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18 minutes ago, beasled said:

Grilling some ribeye on the Weber. Will have with garlic mashed potato. 😋 

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I don’t know why the thought just entered my brain that ribeyes and such “steak” cuts might not be harvested in the UK, but I guess I do wonder.  Are they all from domestic cattle?  

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5 minutes ago, smokinjoe said:

I don’t know why the thought just entered my brain that ribeyes and such “steak” cuts might not be harvested in the UK, but I guess I do wonder.  Are they all from domestic cattle?  

 

 

 

I get my beef from a local farm shop which uses local cattle. When it comes to supermarket stuff we have a cross of British and Irish cattle. There is also Scottish beef which is well regarded (Aberdeen Angus etc). You can get USDA from some specialist places that import it I think, but its mostly home grown.

 

I try to buy as local as possible, guarantees freshness and supports local farming. 

 

We have a few variations to you guys when it comes to the naming of cuts. A prime rib is a rib roast; chuck is typically sold as 'braising steak' as we slow cook in stews etc; NY strip is sirloin, otherwise I think most cuts are the same.

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14 minutes ago, beasled said:

 

 

 

I get my beef from a local farm shop which uses local cattle. When it comes to supermarket stuff we have a cross of British and Irish cattle. There is also Scottish beef which is well regarded (Aberdeen Angus etc). You can get USDA from some specialist places that import it I think, but its mostly home grown.

 

I try to buy as local as possible, guarantees freshness and supports local farming. 

 

We have a few variations to you guys when it comes to the naming of cuts. A prime rib is a rib roast; chuck is typically sold as 'braising steak' as we slow cook in stews etc; NY strip is sirloin, otherwise I think most cuts are the same.

Ah!  Thanks.  Bon Appetit!  

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1 hour ago, beasled said:

 

 

 

I get my beef from a local farm shop which uses local cattle. When it comes to supermarket stuff we have a cross of British and Irish cattle. There is also Scottish beef which is well regarded (Aberdeen Angus etc). You can get USDA from some specialist places that import it I think, but its mostly home grown.

 

I try to buy as local as possible, guarantees freshness and supports local farming. 

 

We have a few variations to you guys when it comes to the naming of cuts. A prime rib is a rib roast; chuck is typically sold as 'braising steak' as we slow cook in stews etc; NY strip is sirloin, otherwise I think most cuts are the same.


How about Scottish Belted Galloways?  A couple that I worked for/with years ago raised them. They delighted in showing them at fairs. They also liked raising awareness of the breed here in the US. 
 

Biba! Joe


 

 

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25 minutes ago, fishnbowljoe said:


How about Scottish Belted Galloways?  A couple that I worked for/with years ago raised them. They delighted in showing them at fairs. They also liked raising awareness of the breed here in the US. 
 

Biba! Joe


 

 

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I mean it's not like I pick the breed I'm gonna eat.. :D

 

I've heard of them but never tried them, nor seen them sold near me. The Scotch must keep them for themselves!

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Made red beans on rice. Instead of andouille I took a good chorizo. Turned out pretty good. Had a Rodenberg Cru with the food, an Noahs Moll afterwards.

 

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Did those HASSELBACK potatoes that Kbarth showed in the smoker thread.  Did these in the oven, and did cheddar on two and shaved parm on the other two, along with lots of butter, garlic, coarse salt, and parsley.   Family is loving them!  😋😋😋

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Well, Joe @smokinjoe, here’s another Hasselback dinner to try. This time I made Hasselback chicken which was really messy and hard to not cut all the way through the chicken breasts. Wet brined the chicken for about an hour, put thin sliced peppers and onions in the chicken slices, sprinkled some veg oil on, and then fajita seasoning. Onto my hot Weber kettle for about 15 mins, indirect, then sprinkled some Mexican cheese on and cooked indirect another 5 mins. Tasted like a fajita, delicious and juicy.

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A while back, @smokinjoe was gracious enough to share his boozie dog recipe with me. Thanks again Joe. My wife made a crock pot of non-boozie, boozie dogs today. 🤔 Good stuff, long story. 😉

 

FWIW, we were already on seconds before I took the pic. 😜

 

Biba! Joe

 

 

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On 7/11/2022 at 8:44 PM, Kjbarth said:

Well, Joe @smokinjoe, here’s another Hasselback dinner to try. This time I made Hasselback chicken which was really messy and hard to not cut all the way through the chicken breasts. Wet brined the chicken for about an hour, put thin sliced peppers and onions in the chicken slices, sprinkled some veg oil on, and then fajita seasoning. Onto my hot Weber kettle for about 15 mins, indirect, then sprinkled some Mexican cheese on and cooked indirect another 5 mins. Tasted like a fajita, delicious and juicy.

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That. Looks. Sounds. AWESOME!  Can’t wait to try!  

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14 minutes ago, fishnbowljoe said:

A while back, @smokinjoe was gracious enough to share his boozie dog recipe with me. Thanks again Joe. My wife made a crock pot of non-boozie, boozie dogs today. 🤔 Good stuff, long story. 😉

 

FWIW, we were already on seconds before I took the pic. 😜

 

Biba! Joe

 

 

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👍🏻  Looks good!

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Some rib eye steaks for dinner tonight. On the Weber kettle. Finished on Weber gasser.

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Grilled orange roughy, asparagus, and a blackberry mint compote. Ri1 and a key lime tart for dessert.

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Its raining here at the moment. So the steaks are going on the cast iron. Im doing it up next to some green beans. Being helped along by a russels sib rye.

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I actually remembered the finished photo this time.20220729_180427.thumb.jpg.35d9eb33be671cf285fcf07b04640108.jpg

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Spiced racks of lamb on the Weber with some veggies on a warm sunny Sunday afternoon.

 

 

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  • 4 weeks later...

Mrssmokinjoe and Littlesmokinjoe are off to the Lady Gaga concert at the park, so I’m batchin’ at home with Grilled Teriyaki salmon on a paper plate out back with Braves on the radio.  I’m good..😁

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  • 2 weeks later...

Chilean sea bass with lemon butter caper sauce served with cauliflower mash and an avocado ranch tossed salad.

 

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Hot dogs, Chicago style.  Or, as much Chicago as I can get! 😁

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On 9/4/2022 at 8:10 PM, markandrex said:

Chilean sea bass with lemon butter caper sauce served with cauliflower mash and an avocado ranch tossed salad.

 

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Man, does that look good! 

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I love making chili from scratch!!!

I'd be stoked to share some with yall one day.

Maybe we start a SB.com chili contest!!

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Made some scratch waffles this morning with Blanton's barrel aged maple syrup.

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