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NiteProwleR

Free Hole Lay Row
Nov 17, 2023
6,663
10,357
Much like party ribs there's more surface to seasoning ratio as well. They came out nice and juicy and you dont lose any meat it just flattens it so its also a superior method to cook them on a flat surface like a griddle.
 

Papi Chingon

Domesticated Hombre
Oct 19, 2015
30,352
37,626
Ribeye roasts were on special along with babyback ribs so I picked up 2 2.25lb roasts and 4 racks. I took each roasts and cut them into 2 for nice, thick 1lb steaks (stores here cut thin bullshit for all the vegan ligan libs who wont eat them anyway). I froze 2 and am dry brining these 2 until Monday. I also freezing 2 racks and will cook the other 2 same-day, or Sunday. Meat sweats incoming.

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Papi Chingon

Domesticated Hombre
Oct 19, 2015
30,352
37,626
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I seasoned some cutting boards today while waiting for my (still cooking) ribs. I didn't do a before on everything, but I did on the bamboo ones. These were way overdue.

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Looking fresh to death and ready for me to fuck shit up again.
 

luchalibre

Totally not a fed
Aug 13, 2024
866
1,644
at 600 degrees?
600 degrees gave me a perfect rare in 13 minutes with rest. Take steak direct from fridge and throw on a hot ass grill, 90 seconds turn 45 degrees, 90 seconds flip, 90 seconds turn 45 degrees, 90 seconds take off and let rest 10 minutes. Pulled at 118, came to 125 after resting.

Edited because I had 2 vodka drinks after dinner and can't type for shit
 
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Papi Chingon

Domesticated Hombre
Oct 19, 2015
30,352
37,626
View attachment 162441
View attachment 162442

Hanger steak, clams, and roasted taters. No pics of the final product though. I was hungry.


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