2- Sams wagyu burgers made into 4 one inch paddies for sliders with onion, romaine, seasoned mayo and grey wine poop on) mustard and a Italian four cheese shred blend.
I really recommend the cheese...The burger meat, not so much. I will rest it longer next time.
Originally Posted by cooper barrett:
2- Sams wagyu burgers made into 4 one inch paddies for sliders with onion, romaine, seasoned mayo and grey wine poop on) mustard and a Italian four cheese shred blend.
I really recommend the cheese...The burger meat, not so much. I will rest it longer next time.
I saw sams had Wagyu burgers. How were they? I thought about throwing them in the cart and not telling the wife what they cost. [Reply]
In honor of the 57 and sunny day we're getting here, I'm thinking its grill time... like maybe a mix of chuckeye's and bbq boneless chicken thighs [Reply]
Wife was out so I decided to put my experiment cap on. I got my cast iron skillet out in honor of FMB!
I cut up some broccoli an onion and carrots, then I finely chopped a chipotle pepper and threw it in too. A pretty good caramelization on the veggies and they were fucking good. GOOOOOD. I should have seeded it or went with just the sauce, but holy crap, that was cash in the bank. Hot, but good.
Butterflied a breast with coarse ground pepper and kosher salt. Did a shit job of butterflying it so it didn’t cook very even, but got a good sear on it and it was good.
Originally Posted by Rasputin:
My sexy AF GF is making me do keto with her even though she doesn't need to lose weight. I need to lose some for kayak fishing.
I'm sooo ready to go fishing again I could almost cry
Its 57 and sunny today, and has been pretty warm the last three days so I went out to the local lake today hoping for some open water... nope, its still a 375 acre block of ice :-) [Reply]
Originally Posted by Baby Lee:
They freeze great, MoF, the one I plan on cooking this week has been in the freezer since last year, and I'll buy new to replenish. [I usually make another sometime in early fall, maybe a 3rd in winter].
I instapot/pressure cook them, and they're always fork tender. Done it for 10+ years at least now.
Also, not as cheap as Aldi, but Walmart had points for 2.99 and flats for 3.99, while Sams had the same flats only for 3.99.
I haven't actually been to Aldi to pick a couple up yet, but sister called yesterday to say they looked good and lean at her Aldi and were selling like hotcakes.
We normally freeze several. I soak them to take out salt then season them with coriander and smoke them to make pastrami.
I've been using the instapot so much I'm thinking of trying to make some pork chops and then browning the meat with the butane torch when done. The meat comes out so tender from the pressure cooker I think it would be worth a shot.
