What R U Eating ? ~OGH wants to know.....

[rubisean]

Eff you coronaView attachment 129493

Chimichuri

 

[Logan44551]

ChimichuriView attachment 129497

Killing it

 

[Eman]

 

[Logan44551]

Sourdough french toast

 

[ickyrica]

a little zucchini, squash and beef. Teriyaki glaze.

 

[Oregongearhead]

View attachment 129524 a little zucchini, squash and beef. Teriyaki glaze.

I think the veggies have been seriously overmatched by the BEEF.....

 

[Oregongearhead]

Eff you coronaView attachment 129493

ChimichuriView attachment 129497

Good to see @rubisean back in top form....

 

[Logan44551]

Any of you guys done burnt ends on the traeger or smoker?

 

[ickyrica]

Any of you guys done burnt ends on the traeger or smoker?

Yes, loved it. I should have let it cook longer tbh, I did what the recipe suggested but it could have gone longer and rendered down more. Pork burnt end with an apricot glaze. It's in the traeger cookbook. A+ item

My auger is constantly pushing pellets rn, kind of frustrated about it. I have a chance to look at it with a meter tomorrow and figure out wtf is going on.

 

[Logan44551]

Yes, loved it. I should have let it cook longer tbh, I did what the recipe suggested but it could have gone longer and rendered down more. Pork burnt end with an apricot glaze. It's in the traeger cookbook. A+ item

My auger is constantly pushing pellets rn, kind of frustrated about it. I have a chance to look at it with a meter tomorrow and figure out wtf is going on.

Pork belly? I was going to do brisket point

 

[ickyrica]

Pork belly? I was going to do brisket point

Correct, pork belly.

 

[Logan44551]

Yes, loved it. I should have let it cook longer tbh, I did what the recipe suggested but it could have gone longer and rendered down more. Pork burnt end with an apricot glaze. It's in the traeger cookbook. A+ item

My auger is constantly pushing pellets rn, kind of frustrated about it. I have a chance to look at it with a meter tomorrow and figure out wtf is going on.

You were my motivation to get the traeger in the first place, you gotta get that thing fixed

 

[ickyrica]

You were my motivation to get the traeger in the first place, you gotta get that thing fixed

Will do!

 

[gr8whitetrukker]

View attachment 129522

Blue cheese or ranch?
I would suggest a pepper corn ranch

 

[Eman]

Blue cheese or ranch?
I would suggest a pepper corn ranch

That is burnt onion aoli. You weren't expecting that, were ya?

This recipe is really easy but the hardest part is getting all the fucking ingredients together. It is a badass steak sauce though...I just mixed it with mayo to make an aoli on my burgers. I'm going to try this sauce on ribs sometime but add some spice to it. It's really good.

INGREDIENTS
One 3-inch piece orange zest

One 3-inch piece lemon zest

Half a large yellow onion, whole

1½ sticks unsalted butter

2 cups beef stock

1¼ cups raisins

¾ cup tomato paste

¾ cup Champagne vinegar

7 tablespoons Worcestershire sauce

¼ cup capers

3½ tablespoons gochujang

3 tablespoons caper juice

3 tablespoons balsamic vinegar

3 tablespoons barley malt syrup

1 tablespoon soy sauce

1 tablespoon colatura (Italian anchovy sauce)

2 teaspoons celery seeds, toasted

1 large red grapefruit, supremed

DIRECTIONS
1. Preheat the broiler. Place the orange and lemon zest on a sheet pan, and broil until charred, 2 to 3 minutes, then set aside.

2. Cover the surface of a small skillet with a square of foil and place the onion, cut-side down, on top. Heat over medium-high heat until well charred, 10 minutes.

3. Transfer the onion to a cutting board, discarding the foil, and roughly chop.

4. In a medium saucepan, melt the butter over medium heat. Add the chopped onions and sweat until softened, 8 to 10 minutes. Add the charred citrus zest and the remaining ingredients, then bring to a simmer.

5. Cook until thickened, 20 minutes. Transfer to a blender and purée until smooth. Keep in the refrigerator for up to 2 weeks, or jar or freeze for up to 1 year

 

[Logan44551]

That is burnt onion aoli. You weren't expecting that, were ya?

This recipe is really easy but the hardest part is getting all the fucking ingredients together. It is a badass steak sauce though...I just mixed it with mayo to make an aoli on my burgers. I'm going to try this sauce on ribs sometime but add some spice to it. It's really good.

INGREDIENTS
One 3-inch piece orange zest

One 3-inch piece lemon zest

Half a large yellow onion, whole

1½ sticks unsalted butter

2 cups beef stock

1¼ cups raisins

¾ cup tomato paste

¾ cup Champagne vinegar

7 tablespoons Worcestershire sauce

¼ cup capers

3½ tablespoons gochujang

3 tablespoons caper juice

3 tablespoons balsamic vinegar

3 tablespoons barley malt syrup

1 tablespoon soy sauce

1 tablespoon colatura (Italian anchovy sauce)

2 teaspoons celery seeds, toasted

1 large red grapefruit, supremed

DIRECTIONS
1. Preheat the broiler. Place the orange and lemon zest on a sheet pan, and broil until charred, 2 to 3 minutes, then set aside.

2. Cover the surface of a small skillet with a square of foil and place the onion, cut-side down, on top. Heat over medium-high heat until well charred, 10 minutes.

3. Transfer the onion to a cutting board, discarding the foil, and roughly chop.

4. In a medium saucepan, melt the butter over medium heat. Add the chopped onions and sweat until softened, 8 to 10 minutes. Add the charred citrus zest and the remaining ingredients, then bring to a simmer.

5. Cook until thickened, 20 minutes. Transfer to a blender and purée until smooth. Keep in the refrigerator for up to 2 weeks, or jar or freeze for up to 1 year

That sounds like some bougie sauce bro.

 

[KillaBig]

That is burnt onion aoli. You weren't expecting that, were ya?

This recipe is really easy but the hardest part is getting all the fucking ingredients together. It is a badass steak sauce though...I just mixed it with mayo to make an aoli on my burgers. I'm going to try this sauce on ribs sometime but add some spice to it. It's really good.

INGREDIENTS
One 3-inch piece orange zest

One 3-inch piece lemon zest

Half a large yellow onion, whole

1½ sticks unsalted butter

2 cups beef stock

1¼ cups raisins

¾ cup tomato paste

¾ cup Champagne vinegar

7 tablespoons Worcestershire sauce

¼ cup capers

3½ tablespoons gochujang

3 tablespoons caper juice

3 tablespoons balsamic vinegar

3 tablespoons barley malt syrup

1 tablespoon soy sauce

1 tablespoon colatura (Italian anchovy sauce)

2 teaspoons celery seeds, toasted

1 large red grapefruit, supremed

DIRECTIONS
1. Preheat the broiler. Place the orange and lemon zest on a sheet pan, and broil until charred, 2 to 3 minutes, then set aside.

2. Cover the surface of a small skillet with a square of foil and place the onion, cut-side down, on top. Heat over medium-high heat until well charred, 10 minutes.

3. Transfer the onion to a cutting board, discarding the foil, and roughly chop.

4. In a medium saucepan, melt the butter over medium heat. Add the chopped onions and sweat until softened, 8 to 10 minutes. Add the charred citrus zest and the remaining ingredients, then bring to a simmer.

5. Cook until thickened, 20 minutes. Transfer to a blender and purée until smooth. Keep in the refrigerator for up to 2 weeks, or jar or freeze for up to 1 year

Gonna try this one out soon! Thanks for the recipe!!

 

[KillaBig]

Man, it don’t matter what’s going on Corona, No Corona , Sources, Gyms closed, world closed. This thread always rains supreme every fucking day.
I love good food.

 

[Eman]

Pork belly? I was going to do brisket point

I've done it before... I haven't done a brisket in a while but that's honestly the best way to do a point IMO because it's just too fatty to slice. I think most recipes only call for 20min in the smoker but I think you can go a lot longer... It is just about impossible to overcook one I think.

 

[gr8whitetrukker]

That is burnt onion aoli. You weren't expecting that, were ya?

This recipe is really easy but the hardest part is getting all the fucking ingredients together. It is a badass steak sauce though...I just mixed it with mayo to make an aoli on my burgers. I'm going to try this sauce on ribs sometime but add some spice to it. It's really good.

INGREDIENTS
One 3-inch piece orange zest

One 3-inch piece lemon zest

Half a large yellow onion, whole

1½ sticks unsalted butter

2 cups beef stock

1¼ cups raisins

¾ cup tomato paste

¾ cup Champagne vinegar

7 tablespoons Worcestershire sauce

¼ cup capers

3½ tablespoons gochujang

3 tablespoons caper juice

3 tablespoons balsamic vinegar

3 tablespoons barley malt syrup

1 tablespoon soy sauce

1 tablespoon colatura (Italian anchovy sauce)

2 teaspoons celery seeds, toasted

1 large red grapefruit, supremed

DIRECTIONS
1. Preheat the broiler. Place the orange and lemon zest on a sheet pan, and broil until charred, 2 to 3 minutes, then set aside.

2. Cover the surface of a small skillet with a square of foil and place the onion, cut-side down, on top. Heat over medium-high heat until well charred, 10 minutes.

3. Transfer the onion to a cutting board, discarding the foil, and roughly chop.

4. In a medium saucepan, melt the butter over medium heat. Add the chopped onions and sweat until softened, 8 to 10 minutes. Add the charred citrus zest and the remaining ingredients, then bring to a simmer.

5. Cook until thickened, 20 minutes. Transfer to a blender and purée until smooth. Keep in the refrigerator for up to 2 weeks, or jar or freeze for up to 1 year

Keep it up and youll be getting full time membership to the turtleneck club.
ITS A CARDIGAN GODDAMITTTT