I'll guess the end result will be either corned beef or pastrami because that looks like a brisket flat right there.Mystery Meat
It puts the brine on it's skin and then it gets the hose again.
It's Grilling Time! The Official Stangnet Grill/Smoke Thread
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I'm horrible at remembering to take pics.
This time:
I made this plate just to take a pic of it. Then I ate it.
The brisket turned out with a consistancy a lot like prime rib.
You can definitely taste the cloves and ginger that went into the brine. Cannot taste the beer at all. It's hard to explain the flavor. It definitely not any corned beef and cabbage my mom ever made. The Ancho chillis that soaked in the brine definitely gives it that outdoor/smokey flavor. You know... Like brisket.
This time:
I made this plate just to take a pic of it. Then I ate it.
The brisket turned out with a consistancy a lot like prime rib.
You can definitely taste the cloves and ginger that went into the brine. Cannot taste the beer at all. It's hard to explain the flavor. It definitely not any corned beef and cabbage my mom ever made. The Ancho chillis that soaked in the brine definitely gives it that outdoor/smokey flavor. You know... Like brisket.
My next trick BTW, will be a prime rib. I've never done one and now it's stuck in muh brainz. 
I’ve got hamburgers again.
The top two are Miyazaki wagyu burgers. A5 japanese wagyu direct from japan. The bottom two are fullblood wagyu from a herd in Ohio.
The burger on the left is the A5. The fat started melting almost immediately after putting it on the heat (hence them big old flames surrounding it).
Cooked they all looked like hamburgers, who knew?
One of my boys and I tried these out. We took a bite of the regular wagyu first, still tastes fantastic. A reminder from when I did the taste tests on hamburger meat starting with walmart and working my way up the food chain, this regular wagyu was light years better than the best local (which was the butcher’s meat).
The A5 is just as big a leap in flavor over the regular wagyu. Holy smoke it’s fan-freaking-tastic. What an intensely rich beef flavor.
The damage? The regular wagyu is about $45 for a five pound bag. The A5 was $47 for one pound. This gives an idea what a true A5 steak must taste like without having to pony up the $300 for that.
It‘s worth trying y’all. I will buy this at least two or three times a year for sure for special occasions . I know it’s only three hamburgers for the money, but it’s soooooo good.
One very slight critique which may not even be critical, The A5 has the consistency of something like butter, it doesn’t have the normal chew of hamburger meat. It really felt like stiff clay when i was forming them into patties.
I got this from double 8 cattle for those that are curious.
The top two are Miyazaki wagyu burgers. A5 japanese wagyu direct from japan. The bottom two are fullblood wagyu from a herd in Ohio.
The burger on the left is the A5. The fat started melting almost immediately after putting it on the heat (hence them big old flames surrounding it).
Cooked they all looked like hamburgers, who knew?
One of my boys and I tried these out. We took a bite of the regular wagyu first, still tastes fantastic. A reminder from when I did the taste tests on hamburger meat starting with walmart and working my way up the food chain, this regular wagyu was light years better than the best local (which was the butcher’s meat).
The A5 is just as big a leap in flavor over the regular wagyu. Holy smoke it’s fan-freaking-tastic. What an intensely rich beef flavor.
The damage? The regular wagyu is about $45 for a five pound bag. The A5 was $47 for one pound. This gives an idea what a true A5 steak must taste like without having to pony up the $300 for that.
It‘s worth trying y’all. I will buy this at least two or three times a year for sure for special occasions . I know it’s only three hamburgers for the money, but it’s soooooo good.
One very slight critique which may not even be critical, The A5 has the consistency of something like butter, it doesn’t have the normal chew of hamburger meat. It really felt like stiff clay when i was forming them into patties.
I got this from double 8 cattle for those that are curious.
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Now stop hating on those japanese cows.
It‘s not an everyday meal. What it is, is if you’ve wondered how good true japanese A5 beef is and what the flavor is like, this is a cheaper way to find out.
Though those cows do have some pretty lips........
Its all relative to what you want and enjoy. Cant do it everyday but its fun to splurge once in awhile.
So I had 1/3 pound left of the A5 wagyu waiting for my youngest boy to finish up finals week at school. I told him earlier in the week I’d cook it today with a regular wagyu and a butcher’s hamburger so he could do the whole taste test thing.
It’s been in the seventies this week.
The weather decided to cooperate as you can see......
If you can’t follow through on a promise, don’t make the promise I say......
Is this what it’s like grilling in boston right now. @Mustang5L5 ? Mike, you badass, you’re probably out there in a speedo.
Btw, he was just as impressed with the flavor. Unfortunately the butcher hamburger is kind of cardboardish to me now.
I‘m kind of scared to try the wagyu filets, the butcher’s filets are fantastic.......
It’s been in the seventies this week.
The weather decided to cooperate as you can see......
If you can’t follow through on a promise, don’t make the promise I say......
Is this what it’s like grilling in boston right now. @Mustang5L5 ? Mike, you badass, you’re probably out there in a speedo.
Btw, he was just as impressed with the flavor. Unfortunately the butcher hamburger is kind of cardboardish to me now.
I‘m kind of scared to try the wagyu filets, the butcher’s filets are fantastic.......
Yup, that’s exactly what it’s like. I grill outside once a week regardless of the weather. Snow, -5 degrees....I fire that grill up.
reminds me, I need propane.
If was in the 60s today, but going to drop into the 20s and snow this week. I’ll do burgers
reminds me, I need propane.
If was in the 60s today, but going to drop into the 20s and snow this week. I’ll do burgers
We might have a legit noreaster on Thurs.
I get to play with this bad boy.
I get to play with this bad boy.
I want to mount mine to the front of a tractor.We might have a legit noreaster on Thurs.
I get to play with this bad boy.
Here ya go @Davedacarpainter how we grill in New England.
29 degrees outside and dropping, with 12-18” of snow forecast starting in an hour or so. Grilling steak with the Xmas lights on.
29 degrees outside and dropping, with 12-18” of snow forecast starting in an hour or so. Grilling steak with the Xmas lights on.
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And I cooked this!
We did Christmas today. Family has to head home tomorrow.
We did Christmas today. Family has to head home tomorrow.
Bought this beautiful cut today. Ten pounds of deliciousness.
I‘m going to Arkansas Sunday to visit with one of my sisters and my brother. Thought I’d bring something nice. We’ll cut this into our own desired thickness‘ and grill them.
I‘m going to Arkansas Sunday to visit with one of my sisters and my brother. Thought I’d bring something nice. We’ll cut this into our own desired thickness‘ and grill them.
So... It's cold outside and nobody seemed interested in the ham we made at Christmas:
Cheesy Scalloped Potatoes with Ham
Make it like Lasagna:
Set Oven to 350
Pam on the casserole dish
layer of potatoes peeled and sliced 3/8 to 1/2 inch
layer of drained sweet peas 1 can (frozen also works 2-cans total)
layer of sliced and separated yellow onions
layer of chopped ham
--Repeat layers starting with potatoes--
Sauce:
3T butter melted in a non-stick pan (don't burn it)
salt/pepper
roast 3-4T all-purpose flour into the butter and simmer for a minute
pour in 1 cup cold milk and stir until smooth
add another cup of milk
Add slices of Velveeta until it's as cheezy as you want it (I used about 1/3 of a block)
keep stirring it until smooth then pour it over the top
cover with foil and cook 1 hour
remove foil and cook until brown (this took about 20 minutes.. maybe 15)
Pull it out of the oven and let it sit for a good 5 minutes (this is important)
This stuff is [way] more amazing than it has a right to be.
I also made potato soup with the rest of the ham. That'll be ready tomorrow. I'll let ya know how it is.
Cheesy Scalloped Potatoes with Ham
Make it like Lasagna:
Set Oven to 350
Pam on the casserole dish
layer of potatoes peeled and sliced 3/8 to 1/2 inch
layer of drained sweet peas 1 can (frozen also works 2-cans total)
layer of sliced and separated yellow onions
layer of chopped ham
--Repeat layers starting with potatoes--
Sauce:
3T butter melted in a non-stick pan (don't burn it)
salt/pepper
roast 3-4T all-purpose flour into the butter and simmer for a minute
pour in 1 cup cold milk and stir until smooth
add another cup of milk
Add slices of Velveeta until it's as cheezy as you want it (I used about 1/3 of a block)
keep stirring it until smooth then pour it over the top
cover with foil and cook 1 hour
remove foil and cook until brown (this took about 20 minutes.. maybe 15)
Pull it out of the oven and let it sit for a good 5 minutes (this is important)
This stuff is [way] more amazing than it has a right to be.
I also made potato soup with the rest of the ham. That'll be ready tomorrow. I'll let ya know how it is.
That sounds great, but I'd probably use real cheese instead of Velveeta "processed cheese food product".
Shredded cheddar and mozzarella, for example.
(Anything that includes "food" on the label... who are they trying to convince it's "food?" and why?)
Shredded cheddar and mozzarella, for example.
(Anything that includes "food" on the label... who are they trying to convince it's "food?" and why?)
Try it with the Velveeta first. LoLThat sounds great, but I'd probably use real cheese instead of Velveeta "processed cheese food product".
Shredded cheddar and mozzarella, for example.
(Anything that includes "food" on the label... who are they trying to convince it's "food?" and why?)
It's just one of those things:
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