2024 Smoking/Grilling/Cooking Baking thread

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  • Ingomike

    Top Hand
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    6   0   0
    May 26, 2018
    31,433
    113
    North Central
    So last night I grilled a ribeye and filet for dinner and had left overs of both. I put them on a hot flat grill to take off the chill, sliced them both thin, cut Italian bread buttered and toasted both sides on the flat grill, then made Worcestershire sauce.

    4 tbs Mayonnaise
    2 tsp Dijon mustard
    4 tsp Worcestershire sauce
    1 clove garlic
    Salt
    Pepper

    Is the recipe I had.

    I added some dried shallots and a splash of cognac.

    Spread sauce on bottom bread slices put on meat, a little more sauce, slices of Swiss cheese and out it under the broiler until cheese was bubbly and melted, put on top slice of bread, cut in half.

    WOW!

    The sauce was addictive. Well balanced flavors.
     

    Brad69

    Grandmaster
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    0   0   0
    Jul 16, 2016
    5,577
    77
    Perry county

    tim87tr

    Freedom lover
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    9   0   0
    Jul 3, 2010
    1,570
    113
    Eastern IL
    Food prep, 7 chucks, 2 sirloin, 2 arm roast from a Simmental half beef. It is excellent and was 67% hanging weight from a 1275 lb live. Found a good local farmer to deal with. Bought a lamb from him that's currently being processed.

    Work station out by the smoker so the big mess is outside. Slightly thaw, season, low smoke 160 degrees about 4 hours, vacuum seal and refreeze. I use black cherry pellets for all my smoking. Ready for pressure cooker (ninja foodie) whenever one wants.

    GridArt_20240921_090117511.jpg
     

    freekforge

    Master
    Rating - 100%
    13   0   0
    Jul 20, 2012
    2,824
    113
    marion
    Picked up a half picnic roast on sale yesterday. made a really sloppy snake while I was getting the kids ready this morning. It's been on since about 10:30. Backyards smelling really good right now.
     

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