What are you eating/cooking?

[ACamp1900]

I've done the Busch's Southern Pit BBQ Grillin Beans the last few times... we enjoy them... I've never once made BBQ beans from scratch... I've done red beans but not BBQ... I'll have to try that recipe.

 

[wizards8507]

I've done the Busch's Southern Pit BBQ Grillin Beans the last few times... we enjoy them... I've never once made BBQ beans from scratch... I've done red beans but not BBQ... I'll have to try that recipe.

I don't imagine the thrift shops out your way have a huge selection of classic New England crockery. Something like this:

 

[ACamp1900]

ha, yes I see those at local safeway, salvation army, as well as other top retailers....

 

[zelezo vlk]

So for Easter I had a center cut lamb steak, roasted red potatoes, broccoli, and a Sicilian red. Delicious stuff.

 

[Cackalacky]

Okay, so butter....

how do you all go about storing it?

I buy unsalted and clarify for non-baking cooking. It raises the smoke point by 75 degrees (up to 450 degrees) and wont spoil as it is pure butter fat with no moisture (if done correctly).

I store it in a dark container in the dark like olive oil for up to three months.

 

[zelezo vlk]

I buy unsalted and clarify for non-baking cooking. It raises the smoke point by 75 degrees (up to 450 degrees) and wont spoil as it is pure butter fat with no moisture (if done correctly).

I store it in a dark container in the dark like olive oil for up to three months.

I've always wanted to clarify my butter, but I'm much too lazy. Also, by "store it in a dark container in the dark", you mean unrefrigerated? Just making sure, in case I do get off my lazy behind.

Also, I made limoncello about a month ago, some is ready to add zest now, another batch will be ready this coming weekend. I am really looking forward to testing it.

 

[Cackalacky]

I've always wanted to clarify my butter, but I'm much too lazy. Also, by "store it in a dark container in the dark", you mean unrefrigerated? Just making sure, in case I do get off my lazy behind.

Also, I made limoncello about a month ago, some is ready to add zest now, another batch will be ready this coming weekend. I am really looking forward to testing it.

Yes. I actually save old dark Olive oil bottles and keep in those. It will keep fine and we use a lot of it so it doesnt spoil but technically there should not be any moisture or solids left in it after clarifying so it won't (shouldnt) spoil. I keep it at room temp for ease of use.

 

[zelezo vlk]

I really want to make tri tip and Central Market has it, but it's $6.99/lb...

 

[ACamp1900]

I really want to make tri tip and Central Market has it, but it's $6.99/lb...

chimichurri tacos brah...

the whole squad will be like:

 

[zelezo vlk]

chimichurri tacos brah...

the whole squad will be like:

That's exactly what I did last time with it. But I can get prime top sirloin for a dollar less per pound...

 

[ACamp1900]

You ever do Santa Maria style??

 

[zelezo vlk]

Nope, never. I don't really have the ability to barbecue at the moment anyways

 

[ACamp1900]

You can do SMTT in the oven... I've also smoked it... I'm sure you can do it on a stove too with cast iron??

How do you cook your tri tip as is??

 

[zelezo vlk]

You can do SMTT in the oven... I've also smoked it... I'm sure you can do it on a stove too with cast iron??

How do you cook your tri tip as is??

I really can't remember if I marinated the tri tip or not. But it would've been on cast iron, probably on the stove.

 

[ACamp1900]

You can do SM and chimichurri that way... I'd marinate either for a day, set some of the marinade aside from the start and use some of that during the cooking process and the remainder as topping on the final product.

Just a thought.

 

[zelezo vlk]

You can do SM and chimichurri that way... I'd marinate either for a day, set some of the marinade aside from the start and use some of that during the cooking process and the remainder as topping on the final product.

Just a thought.

Yeah I think that's what I did. Then I sliced it thin like a carne asada and cooked it on the cast iron. If I'm remembering correctly. May have been a waste of the tri tip

 

[ACamp1900]

Yeah I think that's what I did. Then I sliced it thin like a carne asada and cooked it on the cast iron. If I'm remembering correctly. May have been a waste of the tri tip

Didn't come out like you wanted??

 

[zelezo vlk]

No I thought it was awesome. I just dunno if I could've done that with a lesser cut of meat.

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[ACamp1900]

We get pretty intense winds out here form time to time and the last time I made chimichurri tacos I was forced to cook it on the stove during a wind advisory. Came out amazing...

I marinaded the steak for a day or two, which I always do, then just cooked it intact as you would on the cast iron while basting in the remaining chimichurri. I then cut it up as you described and threw it back in a clean pan for just another minute or two to ensure the center cuts were done. It was every bit as good as it would have been had I done it on the grill... one of my very fav meals.

 

[ACamp1900]

On tacos: last night I made pork tacos.

I had this big cut of al pastor seasoned pork in the fridge, threw it in the crock pot while at work with some onion, about a half cup of chicken broth and a fresh cut of pineapple... kind of a hybrid between pastor and carnitas... amazing stuff.

 

[wizards8507]

1 lb navy beans / pea beans

Camp, send me your al pastor marinade / rub. I want to try that in my pressure cooker. Make tacos with pineapple jalapeño slaw.

 

[ACamp1900]

One small onion diced fine
1/3 cup OJ
1/3 cup vinegar
1/4 cup chili powder or a bit less depending on the heat of your CP
2 spoons cumin
1 spoon oregano
2spoons adbobo chile diced up w sauce
2 garlic cloves diced fine
Splash of chicken broth
Salt pepper

Mix well... add with your meat in a freezer bag and lay marinade for a day or so...

Place meat in crock pot with some sliced onion, couple pineapple wedges and either a bit more chicken broth or simply the reserve from the bag... 8 hours on low... I usually use pork for this.

 

[wizards8507]

2spoons adbobo chile diced up w sauce.

Que?

 

[ACamp1900]

Que?

Sorry, to be clear:

Couple of these peppers diced up w broth will do.

 

[wizards8507]

Well that should be easy to find in Central Connecticut.

 

[ACamp1900]

Well that should be easy to find in Central Connecticut.

They should be in your Mexican or ethnic isle... just ask if they have canned chipotles I guess... there are various brands... you could make them yourself through dried arbols but just getting a can of these is much more convenient...

If you can find them, they are a must incredient for any self respecting guacamole as well.

 

[wizards8507]

My guacamole isn't self-respecting. I usually mix avocado and lime with jar salsa. It's embarrassing.

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[ACamp1900]

maybe four fresh avocados, rough mashed, diced, whatever... lil fresh cut pico, lime juice, salt, garlic, and a couple of diced chipotles... maybe a tad extra cilantro if the pico didn't have enough.... #winningatguac

 

[ACamp1900]

Yeah I think that's what I did. Then I sliced it thin like a carne asada and cooked it on the cast iron. If I'm remembering correctly. May have been a waste of the tri tip

Had family over. Did this tonight... everyone loved it. Chimchuri is my jam.

 

[wizards8507]

One small onion diced fine
1/3 cup OJ
1/3 cup vinegar
1/4 cup chili powder or a bit less depending on the heat of your CP
2 spoons cumin
1 spoon oregano
2spoons adbobo chile diced up w sauce
2 garlic cloves diced fine
Splash of chicken broth
Salt pepper

Mix well... add with your meat in a freezer bag and lay marinade for a day or so...

Place meat in crock pot with some sliced onion, couple pineapple wedges and either a bit more chicken broth or simply the reserve from the bag... 8 hours on low... I usually use pork for this.

What type of vinegar, cider?

Table or teaspoons?