Email yourself the third recipe procedure (time will make you forget the exact details) & then just use that whenever you want steak...consistent results every time (assuming the meat is of a similar thickness & size/weight). My procedure lately is:
1. Sous vide the steak (typically NY Strip)
2. Salt & pepper, then sear (in butter lately)
3. Add homemade compound butter (I usually do an herb butter and/or something with garlic, SUPER easy to make)
Wrap the shredded pork up in a warm pita tortilla, quarter a pickle lengthwise & slide it into the burrito for crunch, add the sauce, and top with black pepper. Nom nom nom. Also, PB rice krispie treats with Nutella on top:
Did the Kalua pig with 1 teaspoon of hickory liquid smoke. Good, but I think I could bump it up to 2 teaspoons easily. 1 tablespoon might be too much tho.
Also going to try a second pork shoulder using 1 cup of apple juice instead of water.
This afternoon i had a chicked meat döner with vegetables and garlic sauce.
Something similar as this, but from Ali.
And i am so full because of the size of the bun filled with meat and vegetables, that i decided that tonight for dinner i will have a few pieces of French bread with garlic/herb butter.
Thinking about making soft shell tacos tonight We shall see. I really would like to grill, but here in Colorado the weather has been shit. It better not be cold and rainy this Memorial (the official kick off to Summer). I plan on making patty melts using Texas toast, American and Swiss cheese, and caramelized grilled onions. Now I need a side. :hmm:
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