Nut House Cook and recipe thread

[BWT30]

Malcom Reed is awesome.  I've learned A LOT from him.

How are you going to smoke the ribs?

I have a pellet smoker..run it about 275* for 2 hours or so, wrap and add some beef broth/honey and place back on smoker until I hit 203*. Once they hit 203* I let rest for and hour.

Prep with some Texas Pete as a binder with a little salt/pepper and then coat them in my rub.

[zigbee]

Pork Schnitzel with Great Lakes Oktoberfest......mmmmmmmmm
INGREDIENTS
Schnitzel:
- 1 medium pork tenderloin, cut into 1-inch thick medallions and pounded thin
- ¼ C all-purpose flour
- 1 egg, beaten
- 1 C bread crumbs
- 1 C olive oil or vegetable oil Gravy:
- Half-stick butter
- 1 shallot, diced
- 12 oz. Oktoberfest
- Salt and pepper, to taste
METHOD
Season pork with salt and pper. Lightly dust pork with a portion of the all-purpose flour. Mix egg with floured pork, then coat with bread crumbs to make schnitzel. In a deep sautà pan, heat oil. Once hot, add pork and cook 3 minutes on each side. Remove schnitzel from pan. In the same pan over medium-low heat, melt butter. Once melted, add shallots and stir in drippings from pork. Cook for about four minutes, or until shallots are soft. Whisk in remaining flour, continuing to scrape up pan drippings. When flour is evenly whisked, add Oktoberfest, salt, and pepper, and cook over medium heat for two minutes, whisking regularly. While making gravy, finish cooking pork in the oven at 350 degrees for no more than five minutes. Serve gravy over schnitzel with mashed potatoes or braised cabbage. Serves 5.

[BWT30]

Man that looks good! Will have to try it out.

[BWT30]

Labor day and going to have my wife's family over. Making pork tenderloin on the grill and 2 kinds of ribs, baby back and St. Louis style. After I'm done trimming up the space ribs into St. Louis style cut, going to use the left over tips to grill some rib tips with a nice char on them.

[osurox]

Went to Kroger this weekend, got a 3 pack of rib-eyes (14 oz each, bone in) for $23 and a tomahawk steak for $20. Grilled up all of them and some chicken breasts yesterday after storms rolled through. Had the neighbors over, was told it was the best steak/chicken they had ever had.

[zigbee]

Went to Kroger this weekend, got a 3 pack of rib-eyes (14 oz each, bone in) for $23 and a tomahawk steak for $20. Grilled up all of them and some chicken breasts yesterday after storms rolled through. Had the neighbors over, was told it was the best steak/chicken they had ever had.

I picked up one of those tomahawk Angus select steaks last week.  Can't wait.

[Syncro]

I picked up one of those tomahawk Angus select steaks last week.  Can't wait.

How'd it turn out?

Tomahawks are more for presentation than any special flavor, you pay a lot for the bone. When they're done right, they look great and people love them!

[zigbee]

I picked up one of those tomahawk Angus select steaks last week.  Can't wait.

How'd it turn out?

Tomahawks are more for presentation than any special flavor, you pay a lot for the bone.  When they're done right, they look great and people love them!

Still in the freezer.   Agree on the presentation and bone.  I picked it up for about 9 lb so it was pretty good buy for angus choice cut.   My wife will bake that like standing rib and use meat thermometer.

[BWT30]

Made onion burgers today. Simple to make and man are they good!!

Use either a griddle or a large cast iron skillet. You also would need a mandolin to slice the onions paper thin.

Roll out balls of 80/20 hamburger about 4-5 oz. each

Use yellow/sweet onions, and have the mandolin set on the lowest setting and slice the onions. For 4 burgers I will use about 3/4 onions depending on size.

Spread a little olive oil on the grill/skillet and put the balls of meat on and squash the meat into a burger shape. Make it thin.

spread the onions on top and let the burger sizzle until its ready to flip and the edges get crispy

Flip them over with the onions being on the bottom and the burger on top of the onions

Put the buns on top of the burger and let it finish frying trying to get the onions a little brown

when it's done, take the bottom bun set it on a plate and flip the burger on the bun where the onions are on top

add pickles and mustard cover with the other bun...grab a beer and enjoy!!

[BWT30]

Had some sausage (cut up), bologna (cut up chunks), onions, red, green, and yellow peppers marinated everything in EVOO, with some rib rub and put it in the smoker for 3 hours at 225*, served with ciabatta rolls....out of sight!!

[osurox]

Working from home today, so smoking ribs. Rub is made of salt, pepper, brown sugar, cayenne pepper, onion, garlic, coriander, chili powder, and oregano. Following the 3:2:1 method, as my wife prefers it this way. 3 hrs at 225 in the smoker. 2 hrs wrapped in foil at 275. Final hr unwrapped
and coated in bbq sauce at 250.

I put a pan of veggies under the ribs to cook/catch all the drippings. Usually do potatoes, carrots, broccoli, peppers, and onions.

[Alabuckeye]

Working from home today, so smoking ribs. Rub is made of salt, pepper, brown sugar, cayenne pepper, onion, garlic, coriander, chili powder, and oregano. Following the 3:2:1 method, as my wife prefers it this way. 3 hrs at 225 in the smoker. 2 hrs wrapped in foil at 275. Final hr unwrapped
and coated in bbq sauce at 250.

I put a pan of veggies under the ribs to cook/catch all the drippings. Usually do potatoes, carrots, broccoli, peppers, and onions.

Yum

[osurox]

Picked up a 6 pack of fillets from costco for $26. Each has to be 8+ oz. What a deal. Got 2 marinating now in some red pepper vinaigrette and minced garlic. Serving with aside salad, steamed veggies and garlic rolls.

[zigbee]

Picked up a 6 pack of fillets from costco for $26. Each has to be 8+ oz. What a deal. Got 2 marinating now in some red pepper vinaigrette and minced garlic. Serving with aside salad, steamed veggies and garlic rolls.

I think steak and meat in general is coming down a little bit it seems from where it was months back when slaughter houses and meat packaging plants got hit with COVID.

[maize]

Do we have any vegans or vigietarians on the Nut House?

Meat is awesome. I do not eat dog like Obama.