The Official What's Cooking Thread [Food Porn]

[Dirt Chicken]

Mmmedium rare...

Fuck I need a meat grinder!

Fuck that's what I was thinking

Sent from my SGH-T989D using Tapatalk 2

[NASH]

This was awful.

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[Graham.C]

This was awful.

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I don't believe you.

[jeffsmith]

Putting a little sear on a hunk of prime rib. Will go in the oven for a couple hours around 300° along with some onions, shallots, creminis, and garlic.

[NASH]

Looking wicked!

Transmitted from the hop-phone.

[canuck]

Greg, that's a wicked looking meat & cheese tray!

Jeff, that is one serious piece of prime rib!! Looks freakin' awesome!

[RubberToe]

Jeff that kicks ass.

Sent from the brew timer.

[mr x]

[RubberToe]

I decided to try my hand at sous vide. It is so effin easy with my brew rig! I picked up a rack of lamb on sale at the Superstore a week or so ago and thought this would be an awesome way to cook it.

I set my kettle to 56C, vac sealed the lamb after rubbing with salt and pepper, submerged for about 2.5 hours.

I had a t-bone steak in the fridge too so when the lamb was done I set the temp to 65C and did the same to that. It will be done in a bit and will go directly into the freezer for a quick meal sometime.

I seared the lamb with a propane torch. I am looking forward to supper!

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Sent from the brew timer.

[jeffsmith]

Very cool, did you use your pump to recirculate and create a bit of turbulence while the lamb was cooking?

[RubberToe]

Very cool, did you use your pump to recirculate and create a bit of turbulence while the lamb was cooking?

Yeah but only for the first half hour or so really as the temperature was holding great. The element / PID was maintaining temps and I had my false bottom separating the element from the meat.

[NASH]

Looking good TubberRoe! I like sous vide shit a lot, but I like CHAR better

[NASH]

Crisp.Smoked.Cajun.Breasts.

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Baseball cut with BREAD.

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[RubberToe]

Looking good TubberRoe! I like sous vide shit a lot, but I like CHAR better

I think I might be with you there as I prefer my fatty bits rendered out and crispy. I'm going to try some leaner cuts of meat as well. One thing that's certain is it was amazingly tender! It was so easy too, set it and forget it!

I'm thinking about doing a sous vide corned beef for St. Patty's Day.

[RubberToe]

That beef looks salivating.

[NASH]

The beef was stupid.


Moose steak on the medium Big Green Egg gone nuclear. I don't think I posted these before, they're from a couple years ago. 45 seconds per side on teh cast iron...

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[canuck]

Looks awesome! I can't say that I've ever had Moose meat before. How does it taste in comparison to beef?

[Tony L]

Looks awesome! I can't say that I've ever had Moose meat before. How does it taste in comparison to beef?

It tastes like nothing else to me and I wouldn't know what to do if I didn't have any on hand at any particular time.
I love it. It has a distinct wild game flavour that we here on the rock would call brousey.

If there is anyway for me to get you some I will. I could do up a bottle of it with a little salt and send it to you when finances allow me to
spring for the shipping, lol. Or if Chalmers is along this way some day soon and would mule some back for you. I owe him some anyway.

[canuck]

Looks awesome! I can't say that I've ever had Moose meat before. How does it taste in comparison to beef?

It tastes like nothing else to me and I wouldn't know what to do if I didn't have any on hand at any particular time.
I love it. It has a distinct wild game flavour that we here on the rock would call brousey.

If there is anyway for me to get you some I will. I could do up a bottle of it with a little salt and send it to you when finances allow me to
spring for the shipping, lol. Or if Chalmers is along this way some day soon and would mule some back for you. I owe him some anyway.

Very interesting Tony.......sounds delicious! I assume that your preferred method of cooking it is grilling? And no worries about paying for shipping as I'd gladly pay for it (as well as the cost of the meat).

[derek]

Looks awesome! I can't say that I've ever had Moose meat before. How does it taste in comparison to beef?

It tastes like nothing else to me and I wouldn't know what to do if I didn't have any on hand at any particular time.
I love it. It has a distinct wild game flavour that we here on the rock would call brousey.

I understand the usual weapon of choice to bag a moose on the rock is a 350 caliber pickup...

[Tony L]

Very interesting Tony.......sounds delicious! I assume that your preferred method of cooking it is grilling? And no worries about paying for shipping as I'd gladly pay for it (as well as the cost of the meat).

Nope. I love it fried with a ton of onions and a little salt to taste or done as a roast in the oven. Cost of meat .. none.
You would have to have it rare like Nash did to have it anyway near tender.

I'll let you know when I do up some bottles ( canning ).


[quote="derek"
I understand the usual weapon of choice to bag a moose on the rock is a 350 caliber pickup...[/quote]

More common would be a 2 liter Cavalier, but there have been a few with a 350 I see my share of them every year.

[HPhunter]

With all the Moose talk, I decided to make some Donair with some mainland moose burger. Cause the ole lady won't eat moose I made a Hamburger one for her too. They came out ok.

[Tony L]

Cause the ole lady won't eat moose I made a Hamburger one for her too. :

Ha ha, mine won't either. Last time I made chili with moose meat, I told her it was beef. Sucked it back like a half starved dog.
After she finished it, I told her what it was.... big mistake
Now she don't trust me at all.

[wortly]

...mainland moose burger.

I hope you mean "highland" moose burger - unless it was from NB, of course .

I've done this before with deer meat... deernair. Fantastic. When I get a deer (been a couple of years now), I do my own butchering so I just freeze cubes and don't bother grinding it until I have to. Had to mix it with 40-50% beef fat (pellets) to get it to the right texture/moisture.

That looks good. +1 on the moose meat. Definitely one of the best tasting ungulates on the East coast.

[HPhunter]

Of course it's Highland Moose, I considered any moose not from NFLD mainland Moose.