Weekday cooks

[jackmaelen]

My favorite dish is Steaks which I use to make after every 3 days. Let must share it's recipe with you guys:

Ingredients:

• Thickish cut steak – no more than 2.5cm/1″ thick, because we want to cook this entirely on the stove (thicker cuts need to be finished in the oven). Ideal steaks: boneless rib eye / scotch fillet, porterhouse / New York, T-bone. Grade: takes high quality steak over the top amazing, really elevates economical steak.
• Butter, garlic and fresh thyme
  
  Step:
  
  
• Bring to room temp! This makes an amazing difference to cooking through evenly rather than ending up with a thick overcooked band in order for the very centre to be cooked to your liking;
• Pat dry and season the steak generously with salt and pepper – this helps form that amazing crust we all know and love about great steaks;
• Get your skillet SMOKING HOT before putting the steak in – again, for the crust
• WARNING: The butter will sputter when you add the thyme, so stand back!
• Take the steak off the stove BEFORE your desired internal temperature (see chart below) because the internal temperature will continue to rise as it rests; and
• REST your steak for 5 to 10 minutes so it sucks its own juices back in and the fibres relax. This is a must-do step for any protein you cook hard and fast!
  
  
  
  
  
  I use to make steaks on my Gas Grill which, I have recently bought. The advantage of using gas grill because, it enhances meat taste and tenderness.
  

 

[Corners]

Country style ribs and baby back ribs. Started at lunch, done for dinnerView attachment 2098View attachment 2099View attachment 2100

Now all of THAT looks absolutely delicious!!

 

[AHoneyman]

I am looking at that sauce/gravy.

Do we have a hungry icon?

 

[abmet]

Wings last night.

 

[whoareya]

Wings last night.
View attachment 3586

Look great, did some myself tonight, tried a new method where I put them in a ziploc bag with a cup of low salt chicken stock and a homemade rub for a couple of hours, drained them off & patted them dry and put some baking powder on them. 30 minutes on Smokeboost and 25 minutes @ 410F The skin crisped up lovely and the stock added loads of extra flavour. Shame the Smokefire decided controller decided to lock up and go into shutdown mode of its own accord when I lifted the lid towards the end, but luckily the wings had reached temp.

 

[abmet]

Look great, did some myself tonight, tried a new method where I put them in a ziploc bag with a cup of low salt chicken stock and a homemade rub for a couple of hours, drained them off & patted them dry and put some baking powder on them. 30 minutes on Smokeboost and 25 minutes @ 410F The skin crisped up lovely and the stock added loads of extra flavour. Shame the Smokefire decided controller decided to lock up and go into shutdown mode of its own accord when I lifted the lid towards the end, but luckily the wings had reached temp.

Nice might have to try this sometime. Glad they got finished before it locked up.

 

[Corners]

Wings last night.
View attachment 3586

Ah Geesh, I’m envious.

 

[Old Man Grills]

Hi boys and girls, sorry no pictures.
today we used up the leftover lamb from my failed cook on Sunday.
Mrs Grills made up a new recipe - warm Pearl barley, butternut squash salad with onions, bell peppers, broccoli and toasted squash seeds

cook the squash and barley and leave it to cool until it’s barely warm, add sauteed onion, peppers and broccoli and toasted seeds and stir together. Serve with slices of hot lamb over the top.

although we didn’t do it on the smoker you could do everything except the barley on it.
great way to use up veggies that you have lurking around.

 

[DutchieCooks]

Another day, another pichana lol

 

[Bruno]

Another day, another pichana lol
View attachment 3610

Nice!!

 

[whoareya]

Managed to beat the weather for an hour today, Hake on a Cedar Plank, just a sprinkling of Sea Salt on them and coated with the butter the asparagus was being cooked in. Cooked to 165F IT at 370F for just over 30 minutes. Served with buttery mash

 

[abmet]

We really do need that drooling emoji someone else mentioned.

 

[JpsBBQ]

We really do need that drooling emoji someone else mentioned.

it’s a standard emoji on your keyboard. Just not in the quick response line I guess.

 

[Bruno]

I’m moving to Canada eh

 

[Corners]

Managed to beat the weather for an hour today, Hake on a Cedar Plank, just a sprinkling of Sea Salt on them and coated with the butter the asparagus was being cooked in. Cooked to 165F IT at 370F for just over 30 minutes. Served with buttery mash

View attachment 3611
View attachment 3612

Hungry, very very hungry.