Baked Stuffed Flank Steak
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Submitted July 16, 2015 at 07:02AM by Noticemenot
via reddit /r/food Baked Stuffed Flank Steak
Archive for July, 2015
#PeTA
Herb crusted rack of lamb, crispy garlic potatoes, arugula salad (sorry for potato quality – taken from my phone).
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Submitted July 15, 2015 at 07:40PM by ADuncan222
via reddit /r/tonightsdinner Herb crusted rack of lamb, crispy garlic potatoes, arugula salad (sorry for potato quality – taken from my phone).
Meat, topped with meat, and served with a side of meat.
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Submitted July 15, 2015 at 11:05PM by Durchii
via reddit /r/tonightsdinner Meat, topped with meat, and served with a side of meat.
Chicken-Fried Chicken w/ Cream Gravy [OC][1500×1125]
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Submitted July 15, 2015 at 07:59PM by J_Kenji_Lopez-Alt
via reddit /r/FoodPorn Chicken-Fried Chicken w/ Cream Gravy [OC][1500×1125]
How to Cook Steak | Jamie Oliver
Jamie shows you his way to cook the perfect beef steak and let’s you in on the secret of how to get the best from your butcher.
(Prices are approximate and based on the price on the day of upload.)
All the food made in this video was shared out and eaten among the very lucky Food Tube crew. Nothing goes to waste.
For more nutrition info, click here: http://ift.tt/1AY6QpD
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via YouTube http://youtu.be/46eRIxVxkG8
What do I have here? (brisket flat?) and a few questions
I mostly smoke pork. This was given to me as a gift. It was from a farm in PA. so I don’t know much about grading. It weighs 5.5 lbs.
I think it is just the flat.
My first question, how do I ensure that it is moist and delicious? I know the flat is mostly muscle. I planned on injecting it with beef stock. Keeping the smoker at 225-250. Rubbing with salt/pepper. Smoking to 150, wrapping with some more broth. Cooking until 195. I have a clay saucer in my WSM, so no water. I can use water, if I must, but I prefer it without it, for cleanup.
Also, which way is the damn grain going? I want to make sure to cut it against the grain, but I am having trouble telling. Any advice would be welcome, since this is only my second brisket, and first in my WSM. I am worried about drying it out.
Submitted July 16, 2015 at 07:29AM by donutman84
via reddit What do I have here? (brisket flat?) and a few questions
[Tools] What do you use for cleaning your BBQ? (Brushes = not good idea)
Hi,
The title says it all. I heard that metal brushes can cause pretty grave health problems, because of the way it’s made.
And as we all know, metal scrapers or spatula are bad for the metal of your grill.
THEN what are you currently using? Everything is good, nothing is stupid, see it as a brainstorming. I want us to come to the best solution.
For myself, I currently use a regular metal brush, as I always did. Nothing happened to me, but now that I know that… Not sure I’m going to continue using it. xD
Submitted July 16, 2015 at 06:32AM by Weehuw
via reddit [Tools] What do you use for cleaning your BBQ? (Brushes = not good idea)
Reverse sear tomahawk ribeye with seared scallops topped with bacon and cilantro line aoili
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Submitted July 15, 2015 at 10:23PM by hoppyheadred
via reddit Reverse sear tomahawk ribeye with seared scallops topped with bacon and cilantro line aoili
Smoker ribs with homemade mac and Beans
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Submitted July 15, 2015 at 10:24PM by hoppyheadred
via reddit Smoker ribs with homemade mac and Beans