What's for Dinner?

Yeah, I froze a bunch of that and re-heated in a crock pot with a little beef broth. No way not to 'cook' it all the way doing that, but for a mid-week dinner still off the charts good. I love horseradish, so the Tiger Sauce puts it over the top for me.
 
I really wanted a glazed ham tonight but I would be eating that bad boy for 2 weeks. :(
 
Boone said:
Yeah, I froze a bunch of that and re-heated in a crock pot with a little beef broth. No way not to 'cook' it all the way doing that, but for a mid-week dinner still off the charts good. I love horseradish, so the Tiger Sauce puts it over the top for me.
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Add some onions and garlic and bay leaf to that broth, get a good crispy roll and that roast beef?instant French dip!
 
I watch all of these YouTube videos and shorts and it absolutely drives me crazy when people are cooking whole pork tenderloins and do not take the silver skin off. Total rookies. /rant

Great pork glaze here...4 TB brown sugar, 1 heaping TB Dijon, enough of your favorite hot sauce to make it a glaze. You can also add a TB or two of peach jam or orange marmalade before the hot sauce if you like.
 
RedWolf said:
I watch all of these YouTube videos and shorts and it absolutely drives me crazy when people are cooking whole pork tenderloins and do not take the silver skin off. Total rookies. /rant

Great pork glaze here...4 TB brown sugar, 1 heaping TB Dijon, enough of your favorite hot sauce to make it a glaze. You can also add a TB or two of peach jam or orange marmalade before the hot sauce if you like.
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Agreed!!!
 
We are doing lamb steaks tonight on the Weber. It's not fancy. And it's stupid simple. And yet, everybody raves about it every time I do it. And the irony is, everytime I do it is simply because the price per pound is almost half of what lamb chops are, and the bone to meat ratio is significantly better. AND IT TASTES GREAT!

Take a lamb leg. Slice it up about a half inch thick. Yeah, there's a bone in there which is a PITA, but work around it best you can. The steaks will be brutally ugly. Don't worry about it. Dry brine. Then put some olive oil on them. Throw them on the hot Weber for three minutes, then flip and cook another two minutes. Done. Serve. Amazing! Everybody loves them. Can't miss. I've been doing this for decades. It's just stupid simple!
 
Mark The Homer said:
We are doing lamb steaks tonight on the Weber. It's not fancy. And it's stupid simple. And yet, everybody raves about it every time I do it. And the irony is, everytime I do it is simply because the price per pound is almost half of what lamb chops are, and the bone to meat ratio is significantly better. AND IT TASTES GREAT!

Take a lamb leg. Slice it up about a half inch thick. Yeah, there's a bone in there which is a PITA, but work around it best you can. The steaks will be brutally ugly. Don't worry about it. Dry brine. Then put some olive oil on them. Throw them on the hot Weber for three minutes, then flip and cook another two minutes. Done. Serve. Amazing! Everybody loves them. Can't miss. I've been doing this for decades. It's just stupid simple!
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Lots of garlic and dried oregano...served with lots of lemon
 
Mark The Homer said:
We are doing lamb steaks tonight on the Weber. It's not fancy. And it's stupid simple. And yet, everybody raves about it every time I do it. And the irony is, everytime I do it is simply because the price per pound is almost half of what lamb chops are, and the bone to meat ratio is significantly better. AND IT TASTES GREAT!

Take a lamb leg. Slice it up about a half inch thick. Yeah, there's a bone in there which is a PITA, but work around it best you can. The steaks will be brutally ugly. Don't worry about it. Dry brine. Then put some olive oil on them. Throw them on the hot Weber for three minutes, then flip and cook another two minutes. Done. Serve. Amazing! Everybody loves them. Can't miss. I've been doing this for decades. It's just stupid simple!
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Cool idea. I love lamb and it is my daughter's favorite. I have never attempted a leg of lamb, but would hack the meat off one and attempt your method. To me, lamb screams for olive oil, salt, garlic, and rosemary, maybe even a little lemon. Has to be seared and a little pink inside.
 
Boone said:
Cool idea. I love lamb and it is my daughter's favorite. I have never attempted a leg of lamb, but would hack the meat off one and attempt your method. To me, lamb screams for olive oil, salt, garlic, and rosemary, maybe even a little lemon. Has to be seared and a little pink inside.
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I agree. The problem is, Mrs. Skinsfan will not eat lamb. That, combined with her penchant for well done meat pretty much takes it out of the rotation for us. That said....I buy the packs of chops at Costco for myself and get 4 meals out of them. I don't do much to them. Dry brine and then a little SPG, rosemary powder, (I grind rosemary into a dust), and seared over warp 10 heat on the grill. Rare, of course....
 
RedWolf said:
Please for the love of God learn how to cold smoke meat. You will thank me for this later
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Fried Rice Ok GIF by Nigel Ng (Uncle Roger)


I Give Reaction GIF by MOODMAN
 
RedWolf said:
Please for the love of God learn how to cold smoke meat. You will thank me for this later
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I'm not talking about curing meat with salt and sugar then slow smoking for long term preservation, like VA country ham loins.

This is in reference to infusing smoke into meat and then finishing them on the grill. For example, we would cold smoke a large bone-in prime rib and then cut them into six bone-in steaks. The meat would be raw, full of smoke flavor, and cooked to the desired temp on the grill. Effing heaven. We would also cold smoke entire fish. Salmon, Rock, Bluefish, Mackerel etc

You can do this for any whole portion of meat. Something like pork tenderloins would not take long. It's best with large cuts of meat, primals. Like bone in pork loins etc.

I learned how to do this by studying Jeffersonian menus and techniques at the Library of Congress

I'm not trying to be arrogant I just want people to be aware of the technique and the benefits. You will go crazy once you have tried it
 
I think we need a Jeffersonian menu and techniques thread (or post) at the BGO forum.
 
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I would have to have a smoker again. The problem is the smoke flavor creates problems with my wife's acid reflux.
 
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