It is that time again. Holiday weekend. Lets hear your 2023 Memorial Day Menu and more importantly, post the damn pics of your spread. Tomorrow: Apps: Grilled bacon-wrapped dates stuffed with chorizo Grilled mushrooms stuff with cream cheese & sage sausage Main: Beef short ribs Pork loin ribs Pork belly (already smoked) Beef shoulder clod (already smoked) Smoked chipotle mac & cheese Charred beef pinto beans (these are the show stealer) Guests are filling out the menu with some potato salad, watermelon feta salad, a couple more sides, about 4 desserts, and about 4 different breads. Coolers of beer will be iced down this evening and fresh and exotic ranchies will be mixed up tomorrow. Monday will be an epic recovery day.
going to freestyle off of this https://www.instagram.com/reel/CrOossesGsD/?igshid=NjZiM2M3MzIxNA== https://overthefirecooking.com/french-onion-steak-pinwheels/
Damnit Shawn, this is a good vibes only thread. Next time just say you are splurging for Jimmy Johns WITHOUT a coupon and adding chips and a drink. Fuck.
Charred Beef Pinto Beans Soak 1lb dried pinto beans for 12 hours, then rinse. Roast or Smoke: 1 m red onion 4 jalapeños 2 serranos 4 garlic cloves Peal skin from onions and peppers. De-stem and de-seed peppers. Chop red onion Finely chop peppers Mince garlic Smoke or grill 1lb skirt steak rubbed generously with coarse kosher, coarse pepper, garlic powder, paprika. Move skirt steak over high heat and char both sides. This might take a couple times to get right. You want it charred but not inedible. Chop steak in ~3/8” cubes. In soup pot, cook 6 pieces of thick cut bacon to crispy. Remove bacon and chop and set aside. Add 1 m chopped yellow sweet onion to bacon grease and soften, browning onion a little. Lower heat and add minced garlic, 1 Tbsp cumin, .5 Tbsp paprika, .5 Tbsp dried oregano. Stir until highly aromatic. Add water and salt (get amount required off of bag of beans). Add Better than Bouillon, but triple amount required to make beef stock (get amount required off of label). Add beans. Bring to boil then lower to simmer, stirring occasionally. When beans start to soften, add chopped peppers, red onion, bacon, and beef. Continue to simmer until done while adding s&p as needed. If needed, use apple cider or white vinegar to balance. Cut off heat when done and stir in 1 bunch cilantro chopped and 1 bunch green onions chopped. Garnish with crumbled cotija or queso fresco. Cotija is strong and musky, fresco is light and buttery. Also finely chopped cilantro. *continuing ed: seriously take char on beef to past edible on its own but not to point of just a lump of coal. It will soften and add flavor to beens with simmer. You can use whatever beef you have available but skirt is already pre-cut to the perfect depth so less cutting and more surface area that is charred.
Serious, I can make the best smoked meat I have ever made and people still go “fuck man, those beans.” And I am no slouch with smoked meat.
Just got back from the store: Snacks: Charcuterie Shrimp cocktail Veggie tray Meal: Garlic teriyaki marinated chicken breasts Kobe burgers Corn on the cob Homemade havarti Mac n cheese Garlic green beans Dessert: Chocolate fudge ice cream cake Drinks: Ranch Waters Coronas High Noons
bacon-wrapped chorizo stuffed dates. For the grill. You drizzle them with maple syrup when done and it is a fucking party in your mouth.
hosted a dinner for some friends last night and made: - st louis-style ribs after ~24 hours sous vide (https://www.seriouseats.com/sous-vide-pork-ribs-recipe-food-lab) - cole slaw (https://www.seriouseats.com/creamy-cole-slaw) --- made this for mother's day, too. and i usually hate cole slaw. - sweet corn tomalito (https://www.allrecipes.com/recipe/41460/sweet-corn-tomalito/) it was all very good though the ribs were not as hot as i would have liked when i served them.
learned this morning that we're doing dinner and game night with 8 total people and I'm chef'n. Going for something summer-y Grilled kabobs with meat, pineapple, and red/yellow peppers. Half with chicken thighs seasoned kinda al pastor-ish and the other half with mahi coconut jasmine rice with diced zucchini tomato and cucumber salad in a red wine vinegar dressing appetizer grilling some shrimp that has jalapeno slices and monterey cheese all wrapped in bacon
a.tramp rolling this steak up and tying it off and slicing in half was quite the son of a bitch. Ended up getting a pair of needle nose pliers out of the garage and basically tying a suture around it. Got it done without spilling too much but there is no way I can throw it on a grill to sear it without it falling apart. called and audible and I have it on a baking sheet in the oven on 200. Going to get it to 125 and then either sear it under the broiler or with the torch. We shall see how it turns out.
Knowing this, I would put it in freezer until almost frozen next time, then cut it. It would be a fine line to balance but most likely yield good results.
good to know. It definitely is a fine line. Don’t want it too tight that it smushes everything out but tight enough to not fall apart when handled.
Smoked a chicken and two rack of ribs today served with asparagus and carrots my wife made homemade strawberry pie with homemade crust and whip for dessert fucking delightful
Damn. This will be in the rotation. I put a little too much brown sugar in the onion reduction but it turned out amazing.
Ain't making shit for memorial day as my brother is hosting a cookout at his place. I did make some bomb ass homemade Philly cheese steaks for supper tonight though. May have broken my 6 week sobriety also. Feeling pretty tuned up atm.
Lol, I have the gout and beer is my number 1 trigger so I took a break. It's been high 70s all day and I had 18 holes of golf in by 9:30. Played bags with the neighbors/fam all day. Absolute perfect day out. I said fuck it and enjoyed the day. Tomorrow will be bad though. Probably won't be able to walk.
Thawed out a Snake River Farms tri-tip and will marinate it tomorrow....grill it on Monday. I did it a couple months ago and it turned out incredibly good...
Gotcha. When you said “sobriety” it made me think for other reasons. But yeah fuck gout. I have only had 2 flare-ups but if someone told me 1 particular thing was the cause I would do without it 99% of the time as well.
Finished the official Memorial Day weekend meal of Beef and Broccoli (Kenji style) Tomorrow making a similar version of @a.tramps beans and fajitas. Also will be making filets with Brussel sprouts for dinner. Pool is going to be so clutch this weekend.
At the inlaws' lake house, so not a darn thing. Closest was a ledaig 18 that I just poured in a plastic cup
T-bones Chicken thighs Stadium Dogs Bacon wrapped chicken skewers Mac & Cheese Fruit Ice cream 300mg of THC edibles
About to put a brisket on. So will be having that and some mac and cheese tomorrow. Texas Weiners and brisket tacos on Monday.
Smoking a Chuck roast today and shredding it for Street tacos with some pinto beans and cilantro lime rice.