Only boomers eat chili. We typically have steak about every night.
My wife would eat steak every night if I let her. She's a boomer. And, a Texan. Dang it, now I'm craving a steak! T Hey, I just Googled and I'm a boomer by 2 months. ☹️ Heck. I thought I was a Gen X hipster.
Fun Fact Of The Day: Wimps don't eat Chili. Sent from my SAMSUNG-SM-J727A using FerrariChat.com mobile app
After smoking the TG turkey, I had a little oak left over, so I chucked on a three-bone standing rib roast to give it a little, but not too much, smoke. About hour to 90" on a slowly dying fire. Only pink Himalayan salt and a dash of chipotle for seasoning. Image Unavailable, Please Login Finished it up last night in the oven. 275 F until about 115 F internal, rested it while I got a pan up to temp, lubed with bacon grease. Image Unavailable, Please Login Nice color on outside. Image Unavailable, Please Login Carved it up into 3 steaks, one per bone of the standing rib roast. Avert your eyes if you are scared of rare beef! Image Unavailable, Please Login After about a 2" sear, internal side only. Missus was pleased. I did mine for 1" per side since I took the inside piece. Went old school for the side. Kroger tater flakes! Just like mom used to make. Image Unavailable, Please Login T
So, last night I did a chicken in the new F.A.G.O.R. cooker. Chili lime seasoned and seared the skin for 5+5 minutes and covered it with a mirepoix, squeezed lemon with the rind, a beer and a quarter cup of tequila. 25 minute high pressure cook and done. The dark half was fall apart delicious and the breast was very juicy and kept it's firmness. I didn't put a trivet under the chx but I suspect that will keep the dark meat firmer next time.
Thanks! I bought the standing rib roast last week when they had a sale at Kroger with the thought that I'd keep it in the freezer until Xmas. But, when my neighbor dropped off the oak, I got to thinking...Beef + oak = T
Get some oak wood, three days to defrost in the fridge, and fire up that grill! My wife doesn't like beef overly smoky, except for brisket, so this scheme worked out well. Enjoyed it with this wine. Image Unavailable, Please Login T
Baby fish, baby shrimp, fried shrimp, fried anchovies, clams in Granada. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Pickled anchovy after I shot my second ibex. Image Unavailable, Please Login Sent from my iPhone using FerrariChat.com mobile app
The F-chat chop meister strikes again. Yummy. Image Unavailable, Please Login Rib roast soup. Boiled the bones from the previous night's rib roast. Sweated onions, celery, carrot and turnip. Add spices, beef jus, the bone broth. Some ditalini near the end. T
Texas Chili absolutely does not have beans. State and Man-Law. My Bride is not from Texas & believes "Chili" must have beans. Cincinatti "Chili" is another form of heresy. However, if one is to have Beans worthy of praise or Santa Maria Tri-Tip or Sirloin, then seek out the mighty Pinquito. Sent from my SAMSUNG-SM-J727A using FerrariChat.com mobile app
And the duplicity- no beans in Chili and “Ranch style beans” in everything else.....gotta love Texas!!! Sent from my iPhone using FerrariChat.com mobile app
Borracho beans FTW! https://www.food.com/recipe/best-damn-borracho-beans-period-271610 These are me common in South Texas than up here, but they're great with Q. T