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  • josevolutionjosevolution Posts: 30,541
    lmckenney24 said:
    Back to drop a bomb @Cliffy6745. This thing was so thick, I sliced it like prime rib. Smoked at 225 until 110, then finished on grill high heat.
    Perfect! 
    jesus greets me looks just like me ....
  • josevolutionjosevolution Posts: 30,541
    Loujoe said:
    What cut of meat?
    Clams casino. What do you put in there? Never made it
    Got two dozen fresh clams chucked them they were so clean I couldn’t believe it! In frying pan I mixed diced onions peppers and grated some day old bread for crumbs sautéed them in sautéing olive oil , topped the clams added parmigiana cheese and hot sauce into 400 degree oven for no more than 20 minutes till they brown on top! 
    jesus greets me looks just like me ....
  • nicknyr15nicknyr15 Posts: 8,745
    josevolution said:
    Shrimp parmigiana & clams casino ready for the oven 
    Looks great!!! 
  • nicknyr15nicknyr15 Posts: 8,745
    Dry aged burger at Harry’s last night. One of the best burgers around. My wife got her usual beef Wellington. Another must have. 
  • josevolutionjosevolution Posts: 30,541
    nicknyr15 said:
    Dry aged burger at Harry’s last night. One of the best burgers around. My wife got her usual beef Wellington. Another must have. 
    Uhmm damn I need to have a good burger soon like this afternoon 😋
    jesus greets me looks just like me ....
  • nicknyr15nicknyr15 Posts: 8,745
    josevolution said:
    nicknyr15 said:
    Dry aged burger at Harry’s last night. One of the best burgers around. My wife got her usual beef Wellington. Another must have. 
    Uhmm damn I need to have a good burger soon like this afternoon 😋
    I’m already thinking about the next one 🤣🤣
  • LoujoeLoujoe Posts: 10,275
    josevolution said:
    Loujoe said:
    What cut of meat?
    Clams casino. What do you put in there? Never made it
    Got two dozen fresh clams chucked them they were so clean I couldn’t believe it! In frying pan I mixed diced onions peppers and grated some day old bread for crumbs sautéed them in sautéing olive oil , topped the clams added parmigiana cheese and hot sauce into 400 degree oven for no more than 20 minutes till they brown on top! 
    Heck yes. Might try to grill something up like that. 
  • LoujoeLoujoe Posts: 10,275
    lmckenney24 said:
    Loujoe said:
    What cut of meat?
    Clams casino. What do you put in there? Never made it.
    My butcher had a crazy sale right after Christmas on Prime Rib odd cuts after he did custom orders. This was 3.5lbs, and got it for $6.99/lb. Double vacuum sealed it that day. 

    Was phenomenal. Will be good steak and eggs tomorrow.
    Alright. Your butcher must know you'd take good care of it. 
  • Cliffy6745Cliffy6745 Posts: 33,954
    lmckenney24 said:
    Back to drop a bomb @Cliffy6745. This thing was so thick, I sliced it like prime rib. Smoked at 225 until 110, then finished on grill high heat.
    Dude…hell yes 
  • Get_RightGet_Right Posts: 13,514
    Clams casino, prime rib, five star burgers, did I mention this is my favorite thread on the board?
  • LoujoeLoujoe Posts: 10,275

  • LoujoeLoujoe Posts: 10,275

  • LoujoeLoujoe Posts: 10,275
    oxtail and beef knuckle stew. Busy day so started it all outside then put in crackpot aka crockpot. Autocorrect 'cracks' me up. 
    Kind of used glowgirls pot roast recipie. A little tomato paste, bay leaf, red wine,beef broth.

  • Jearlpam0925Jearlpam0925 Deep South Philly Posts: 17,286
    Lou just fucking crushing it over here, again and again. No fucking around; fire, cast iron pans & dutch ovens, chunks of vegetables, meat.
  • LoujoeLoujoe Posts: 10,275
     B)
    Thanks! Those pans make a difference. Dutch oven is a cheaper brand. Scored it at a thrift store for 10 bucks. Iron skillet a hand me down that gets tons of use. 

    It came out great. Added a potato too. Read to let it cool and remove the fat. Still have to do that. Had a cup and great flavor. Oxtail is a cut i just started cooking with a couple times. Really lush, velvety texture. 

    Good stuff. 
  • F Me In The BrainF Me In The Brain this knows everybody from other commets Posts: 31,599
    Lodge cast iron.  One I have probably is the least expensive pans I own and damn near the best.
    The love he receives is the love that is saved
  • eddieceddiec Posts: 3,945
    josevolution said:
    Shrimp parmigiana & clams casino ready for the oven 
    Fantastic.
  • eddieceddiec Posts: 3,945
    lmckenney24 said:
    Back to drop a bomb @Cliffy6745. This thing was so thick, I sliced it like prime rib. Smoked at 225 until 110, then finished on grill high heat.
    Hell yeah.
  • GlowGirlGlowGirl New York, NY Posts: 11,457
    Loujoe said:
    oxtail and beef knuckle stew. Busy day so started it all outside then put in crackpot aka crockpot. Autocorrect 'cracks' me up. 
    Kind of used glowgirls pot roast recipie. A little tomato paste, bay leaf, red wine,beef broth.

    Cool. I am sure it came out amazing.

  • LoujoeLoujoe Posts: 10,275
    Yep. Thx for the advice. Yummy food for the week.
  • josevolutionjosevolution Posts: 30,541
    Very simple sliced tomato oven roasted breaded eggplant topped with fresh mozzarella basil olive oil & balsamic vinegar, so much taste 
    jesus greets me looks just like me ....
  • benjsbenjs Toronto, ON Posts: 9,225
    Sirloin burger, medium rare, on a fresh brioche with light spicy mayo, with parmesan, foie gras with balsamic glaze, and sea salt on top








    '05 - TO, '06 - TO 1, '08 - NYC 1 & 2, '09 - TO, Chi 1 & 2, '10 - Buffalo, NYC 1 & 2, '11 - TO 1 & 2, Hamilton, '13 - Buffalo, Brooklyn 1 & 2, '15 - Global Citizen, '16 - TO 1 & 2, Chi 2

    EV
    Toronto Film Festival 9/11/2007, '08 - Toronto 1 & 2, '09 - Albany 1, '11 - Chicago 1
  • benjsbenjs Toronto, ON Posts: 9,225
    Tuna tartare with fresh basil and seaweed, in a tempura cone


    '05 - TO, '06 - TO 1, '08 - NYC 1 & 2, '09 - TO, Chi 1 & 2, '10 - Buffalo, NYC 1 & 2, '11 - TO 1 & 2, Hamilton, '13 - Buffalo, Brooklyn 1 & 2, '15 - Global Citizen, '16 - TO 1 & 2, Chi 2

    EV
    Toronto Film Festival 9/11/2007, '08 - Toronto 1 & 2, '09 - Albany 1, '11 - Chicago 1
  • lmckenney24lmckenney24 Posts: 2,026
    benjs said:
    Tuna tartare with fresh basil and seaweed, in a tempura cone


    Damn that looks good
  • F Me In The BrainF Me In The Brain this knows everybody from other commets Posts: 31,599
    Yeah, I would demolish those.  Look awesome 
    The love he receives is the love that is saved
  • Get_RightGet_Right Posts: 13,514
    Everyone should have a dutch oven and a properly seasoned cast iron pan. So versatile. 
  • josevolutionjosevolution Posts: 30,541
    benjs said:
    Sirloin burger, medium rare, on a fresh brioche with light spicy mayo, with parmesan, foie gras with balsamic glaze, and sea salt on top








    benjs said:
    Tuna tartare with fresh basil and seaweed, in a tempura cone


    Damn 😋😋😋 cold beer or hot sake or cold sake? I prefer a cold Kirin or Sapporo brew 
    jesus greets me looks just like me ....
  • josevolutionjosevolution Posts: 30,541
    Get_Right said:
    Everyone should have a dutch oven and a properly seasoned cast iron pan. So versatile. 
    No doubt I have two cast iron skillets and a Dutch oven and also a flat iron skillet! Can anyone say smash burgers 😋
    jesus greets me looks just like me ....
  • CROJAM95CROJAM95 Posts: 10,058
    Brazilian steakhouse here on LI 

    we did lotta damage 😝I


  • josevolutionjosevolution Posts: 30,541
    CROJAM95 said:
    Brazilian steakhouse here on LI 

    we did lotta damage 😝I


    Dude where are you on Long Island? I haven’t been to a Brazilian steak house but I do frequent a Portuguese steak house here in smithtown! 
    jesus greets me looks just like me ....
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