Nut House Cook and recipe thread

[osurox]

cooking up some bone-in chops tonight in the cast iron skillet. Using butter and bacon grease. Going to be good; seasoned these suckers this morning with my salt, chipotle pepper, chili powder, garlic, onion, and oregano mix.

[BWT30]

I got this on a recommendation from Porter House, it's called beef vs bacon. Its a combination grind of aged ground beef and ground bacon. It has a little more fat content because of the bacon, but my friend said it was the best burger he has ever had. I'll give it a try when I get mine and report back!

https://porterroad.com/collections/beef/...f-vs-bacon

[osurox]

Making some kielbasa tonight. I think I will use onions, peppers, and pineapple and make kabobbs.

[osurox]

Making soup currently. Ham & potato. Started with the leftover honey baked ham bone from Easter, boiled it in some chicken stock for a few hours, then kept the juices. Added to a new pot with onion, celery, carrots, and garlic all chopped up. Added another quart of chicken stock and some water, salt, pepper, thyme, and a dash of nutmeg. Then added a can of corn and 5 cubed up russet potatoes. Letting this simmer all day until I make a roux and add to thicken it up, and then add some cream at the very end.

[BWT30]

Got some St. Louis style ribs out for Saturday. Finishing them off with Montgomery Inn Sauce.

[zigbee]

Got some St. Louis style ribs out for Saturday. Finishing them off with Montgomery Inn Sauce.

[BWT30]

I had to mail order the sauce because I can't get it down in Tennessee. No biggie, ordered 3 big bottles paid about $10 more with shipping, but that's ok. Anyway, the ribs came out great, I had a picture but somehow my rookie experience won't let me post it or copy and paste. I'll figure it out.
I also smoked turkey legs with the ribs. Those were unbelievably delicious. Put a rub on them, smoked, and finished them off with a honey glaze.

[Buckeyechick]

I had to mail order the sauce because I can't get it down in Tennessee. No biggie, ordered 3 big bottles paid about $10 more with shipping, but that's ok. Anyway, the ribs came out great, I had a picture but somehow my rookie experience won't let me post it or copy and paste. I'll figure it out.
I also smoked turkey legs with the ribs. Those were unbelievably delicious. Put a rub on them, smoked, and finished them off with a honey glaze.

Red beans and rice in my house tonight.

[osurox]

Just heard form my uncle who works at JTM down in Cincy, there is going to be a chicken and pork shortage coming very soon, and because of that beef will also be gobbled up. Went and dropped $150 at costco on meat last night; got enough for almost 2 months.

Making some tri tip steak tonight on the charcoal weber. Going to season it here soon with salt, pepper, onion, garlic, chili powder, cumin, and oregano.

[osurox]

Just heard form my uncle who works at JTM down in Cincy, there is going to be a chicken and pork shortage coming very soon, and because of that beef will also be gobbled up.  Went and dropped $150 at costco on meat last night; got enough for almost 2 months.

Making some tri tip steak tonight on the charcoal weber.  Going to season it here soon with salt, pepper, onion, garlic, chili powder, cumin, and oregano.

Scratch the tri tip; making that tomorrow now. Instead, making crack chicken.  2 lb chicken breast, 16 oz. cream cheese, 1 ranch seasoning packet in the crockpot for 6 or  hours.  Once done, shred the chicken in the crockpot, add cooked up bacon, cheddar cheese, pepperjack cheese, and green onion.  Can serve it over potatoes, rice, or my favorite, take a puff pastry and make homemade hot pockets.

[osurox]

Smoked a whole turkey yesterday. Started with a wet brine, then injected with chicken stock and apple cider mix. Made a paste with olive oil and seasonings, then rubbed all over the bird (over and under skin where I could). Smoked using apple wood chips at 275F. Took about 4.5 hours, but came out juicy and delicious as hell.

[Alabuckeye]

wow! That sounds amazing!

[Bonebuck]

Cooking on an "Infra Red" gas grill is so much better with heat distribution and non-burning. I have finally mastered what I consider a perfect steak. Steak must be 1.5-2" thick cut. Take it out of fridge and let it come to room temperature. After 1-2 hours rub lightly with olive oil on both sides.
Then you are ready for whatever rub/seasoning you want. The oil keeps the rub clinging to the meat vs. falling off while grilling. I prefer the McCormicks steak seasoning with Worchestire sprinkled on. Let steak sit another 1-2 hours after seasoning.

Cook at your desired wellness. I like mine medium rare. I usually buy the NY Strip or Ribeye at Costco. Beautiful cuts of meat they have. I am sure Sam's Club has the same.

[BWT30]

Cooking on an "Infra Red" gas grill is so much better with heat distribution and non-burning. I have finally mastered what I consider a perfect steak. Steak must be 1.5-2" thick cut. Take it out of fridge and let it come to room temperature. After 1-2 hours rub lightly with olive oil on both sides.
Then you are ready for whatever rub/seasoning you want. The oil keeps the rub clinging to the meat vs. falling off while grilling. I prefer the McCormicks steak seasoning with Worchestire sprinkled on. Let steak sit another 1-2 hours after seasoning.

Cook at your desired wellness. I like mine medium rare. I usually buy the NY Strip or Ribeye at Costco. Beautiful cuts of meat they have. I am sure Sam's Club has the same.

I've had my infra-red grill for 3 years and wouldn't consider switching to a regular grill.

[Alabuckeye]

I got an infra-red grill last fall......took a little time to adjust to the quicker grill time and such, but at this point I love it.