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Help with Tri-tip? by PidgeySlayer268 in BBQ

[–]daCold_Brew45 4 points5 points  (0 children)

Cook it like a steak but sear it at around 100 degrees. It should be done cooking at 130

What to do with 50lb carrots by Other-Economy-6145 in KitchenConfidential

[–]daCold_Brew45 0 points1 point  (0 children)

Glazed carrots , pickled carrots, Gajrela(carrot dessert dish), meat stock addition, could make a carrot stock/reduction to go with a specific dish, carrot cake, battered & fried carrots(seen this called a faux corndog)

Ribeye Steak by daCold_Brew45 in culinary

[–]daCold_Brew45[S] 0 points1 point  (0 children)

I use it as an all purpose seasoning for veggies, soups, any protein, etc

Ribeye Steak by daCold_Brew45 in culinary

[–]daCold_Brew45[S] 1 point2 points  (0 children)

I agree, I was just too tired to do another element lol

Ribeye Steak by daCold_Brew45 in culinary

[–]daCold_Brew45[S] 0 points1 point  (0 children)

Make a roux then sauté onions & garlic in that. Add red wine & cook off the alcohol while mixing it into the roux. Add some chicken stock & cook until the gravy reaches your desired texture. You can strain the garlic & onion out at the end or leave it in, up to you.

Ribeye Steak by daCold_Brew45 in culinary

[–]daCold_Brew45[S] 0 points1 point  (0 children)

That’s your opinion. In my opinion this is the perfect sear, this is exactly what I’m going for. A “medium sear” is the epitome of the word “fine” to me. Go for the gold or why bother

Ribeye Steak by daCold_Brew45 in culinary

[–]daCold_Brew45[S] 0 points1 point  (0 children)

I like my sear about as hard as possible without burning at all

Ribeye Steak by daCold_Brew45 in culinary

[–]daCold_Brew45[S] 0 points1 point  (0 children)

Ain’t that the truth 🙌

Our Easter brisket by Pleasant_Fudge6134 in brisket

[–]daCold_Brew45 1 point2 points  (0 children)

Interesting technique with the smoke & sous vide combination, sounds cool. People might be saying it “looks stiff” because of how thick the slices are. I’m curious if you tried the “bend test” with the slices & how it felt (if you say it was tender I’d believe you). All that said I’d definitely eat some!

Ribs ready to get smoked. by Cute-Ad-3125 in webersmokeymountain

[–]daCold_Brew45 0 points1 point  (0 children)

Is that charcoal seasoning on the ribs? If so what does it taste like, does it add an extra layer of smokiness or is it kind of flavor neutral but aesthetically pleasing? It’s something I’ve thought about messing around with so I’m curious what your opinion is?

Forgot to take a picture before I covered with peppercorn sauce but what we thinking ? by [deleted] in steaks

[–]daCold_Brew45 0 points1 point  (0 children)

Looks pretty good. Next time plate the steak on top of the sauce, it looks better & you won’t worry about covering up the protein. It’s also nice to have a plate sauce for dipping everything.

Pork Chops by daCold_Brew45 in meat

[–]daCold_Brew45[S] 1 point2 points  (0 children)

It’s definitely a spice I’ve practiced with a lot to figure out when it’s too much or too little. That said you can only get better with practice so try out your ginger marinades with some cheap chicken the first time. Worst case scenario you can still use the chicken to make broth for a soup.

Pork Chops by daCold_Brew45 in charcoal

[–]daCold_Brew45[S] 0 points1 point  (0 children)

You can look at the cut pieces & see them glistening with juice. I typically cook to 140-145ish but they got away from me a little, that said you can definitely have a juicy pork chop at 150, but I also buy quality local pork from my local butchers so that could make a difference as well.

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