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What's on your plate today?

whylieineedacigar said:
Do you reverse sear the steaks? Last night I was thinking about going by the butcher shop today to get me a couple of ribeyes, this picture definitely gave me some inspiration!
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No.... This place we get our beef from has unreal cuts of meat. I just find it best to get the Egg upward of around 700 degrees and throw them on, keeping the lid closed about 4.5 minutes on each side. Juicy, flavorful, and so tender every time. The same doesn't work for other cuts of meat like Filet.
 
I have been purchasing grass fed organic meat for a while now and I must say, the taste is on another level. So beefy and flavorful! I made a medium rare 12OZ burger topped with a sunny side up egg, white american cheese, romaine lettuce, cherry tomatoes, pepperoncini peppers and my homemade burger sauce on a ciabatta bread. A side of waffle fries never disappoints.
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whylieineedacigar said:
I have been purchasing grass fed organic meat for a while now and I must say, the taste is on another level. So beefy and flavorful! I made a medium rare 12OZ burger topped with a sunny side up egg, white american cheese, romaine lettuce, cherry tomatoes, pepperoncini peppers and my homemade burger sauce on a ciabatta bread. A side of waffle fries never disappoints.
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Yum, comfort food!!
 
This is going to be a GOOD weekend. I'm making pho from scratch! :)

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Oven roasted beef neck bones, onions, and ginger with spices---cardamom, coriander, anise, fennel, cloves, cinnamon---and fish sauce. It's got about 10 more hours to go and then it's noodles, sprouts, basil, various meats . . . oh man. I can already tell from the aroma this is going to be epic.

~Boar
 
Found a place down in my old 'hood where people are lined out the door for carnitas at 9am...the one thing they make. We have great legit Mexican food in KC, but the steamed bread "tamal" they use for the sandwiches isn't very common. It's great bread but huge, so I have them dip it in the carnita juice like a French dip. The carnitas are unbelievable. I cook a LOT of pork, but getting the flavor infused and distributed in the big muscles is tricky. And I refuse to use injectors. Pepe is a master, and you can stand there while he builds your order...more bark, less bark, more skin, leaner, more fat, whatever, as he goes. $7 per pound if you just want meat, $5 for this sandwich. Insane.

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zeemanb said:
Found a place down in my old 'hood where people are lined out the door for carnitas at 9am...the one thing they make. We have great legit Mexican food in KC, but the steamed bread "tamal" they use for the sandwiches isn't very common. It's great bread but huge, so I have them dip it in the carnita juice like a French dip. The carnitas are unbelievable. I cook a LOT of pork, but getting the flavor infused and distributed in the big muscles is tricky. And I refuse to use injectors. Pepe is a master, and you can stand there while he builds your order...more bark, less bark, more skin, leaner, more fat, whatever, as he goes. $7 per pound if you just want meat, $5 for this sandwich. Insane.

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Damn, now I'm hungry!
 
Still at it . . . had two tubs of pho broth still left in the freezer, but made some more fresh anyway---doubled the spices, used better, more authentic fish sauce, and extended the cook time. Whole house smells like a Vietnamese restaurant now!

Here's how I assemble a bowl of pho---start with a base of zoodles and snow peas:

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Add a layer of neck bone meat (from making the broth; only get to do this with the first bowl but it's incredible) and scallions:

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Add rice noodles, bean sprouts, sambal oelek and basil:

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Pour on the broth at a full boil and it's pho:

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This batch of broth is just amazing. Came out really, really well!

~Boar
 
Recipe:

  • 5-6 star anise pods
  • 2 cardamom pods
  • 1.5 tsp fennel seeds
  • 1.5 tsp coriander seeds
  • 1 cinnamon stick
  • 6 whole cloves
  • 3 dried Thai peppers
  • 4 lbs. beef neck bones cut into 2" sections
  • 1 large sweet onion
  • 6" raw ginger root
  • 1/3 cup fish sauce
Preheat oven to 425º and arrange neck bones on a large baking sheet. Place in oven. Add quartered whole, unpeeled onion after 20 minutes. Add ginger root, broken up and sliced in half lengthwise, after another 20 minutes. Continue cooking for 40 minutes more.

Add bones, onion, and ginger to a large crockpot (I use a 6 qt. but you could use these same amounts in a larger one) and cover with cold water. Add spices and fish sauce. Cook on high for 4-5 hours, then on low for at least another 12. Use a slotted spoon to remove bones, onion and ginger from the broth, then ladle into containers through a fine-meshed sieve to remove spices.

To serve:

  1. Bring broth to low boil and set to simmer. You can add a touch of hoisin sauce, soy sauce, fish sauce or all three at this point.
  2. Bring water to high boil in second saucepan. Add rice noodles (the pho kind are called "rice stick" and about the size of thin spaghetti) and boil for 1 minute then set aside
  3. Have meat of choice simmering in skillet or warming in oven. Restaurants slice it thin and raw and let it cook in the broth but I like to precook mine.
  4. Assemble in bowl with meat on the bottom, noodles on top. Add anything else you like wherever you want it.
  5. Pour boiling pho broth over contents of bowl to fill.
  6. Serve with bean sprouts, fresh basil, lime wedges, and chili paste

~Boar

Edit: forgot the fish sauce! I use Three Crabs brand.
 
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