OT—cooking thread

[HuskerGarrett]

Just to keep it in the food thread instead of making another post… @HuskerGarrett if you haven’t tried Lowery Beer Garden, between Colfax and Parker Rd, please do. Great brew selection from all over Denver and holy shit their brats and other food is amazing. It’s 100% run by former service members, great environment, mostly outdoor so plan it on a sunny day.

I’ve heard good things about that place! I need to go try it one day. I bet @ThomOsborneMD or @RedSeaRising have been there

 

[Faux Sean Callahan]

View attachment 8893

My afternoon project

View attachment 8893

My afternoon project

Seared it on my grill

Smoked it till 125

Hit it with some melted butter and seasoning 2 times during the smoke

Took it off and let it rest but hit it with the rest of that mixture.

Had an amazing smoke taste and was very easy to cut. Similar to a camp fire steak flavor

 

[Jim14510]

Seared it on my grill

Smoked it till 125

Hit it with some melted butter and seasoning 2 times during the smoke

Took it off and let it rest but hit it with the rest of that mixture.

Had an amazing smoke taste and was very easy to cut. Similar to a camp fire steak flavor

View attachment 8901

What was it? Looks tasty.

Might try doing same process with a chuck roast.

 

[Faux Sean Callahan]

What was it? Looks tasty.

Might try doing same process with a chuck roast.

Tomahawk ribeye

 

[Toe]

Seared it on my grill

Smoked it till 125

Hit it with some melted butter and seasoning 2 times during the smoke

Took it off and let it rest but hit it with the rest of that mixture.

Had an amazing smoke taste and was very easy to cut. Similar to a camp fire steak flavor

View attachment 8901

This guy steaks. I'm usually a sear last guy, rather than sear first, but I think some get a little too worked up over the difference - both are great if done right.

 

[Faux Sean Callahan]

This guy steaks. I'm usually a sear last guy, rather than sear first, but I think some get a little too worked up over the difference - both are great if done right.

Yeah I just know I can control the internal temp better if I sear first vs last.

I don't think it makes a noticeable difference. It is purely so I don't have to worry about over cooking it.

 

[Toe]

Alright, so I had myself a little taste test, lol.

Top tier:
Kerrygold - Butter flavor hits you pretty quickly and strongly. Noticeably salty. What butter should taste like.
Vermont Creamery - Rich and flavorful with a nice cultured tang, especially once it's melted.

Mid tier:
Aldi Irish butter - Solid medium flavor, faintly grassy, flavor hits more at the end. Good for the price.
Trader Joe's Cultured French butter - Sweet and creamy, a bit like Vermont Creamery (both cultured butters) but clearly not as flavorful overall.
Trader Joe's New Zealand butter - Something faintly odd in the flavor when it first hits, sweet and a bit grassy as the flavor builds, with a nice aftertaste.

Shit tier:
Minerva Dairy - Highest butterfat percentage of any I tried. Has a velvety richness, but a fairly weak 'butter' flavor. Disappointing, but might be useful if you want the texture for something.
Sam's Club Member's Mark butter - Stick of wax with a hint of butter flavor. TBH, I think that's how it is for most American butters. America got lost in the margarine era and hasn't really figured out how to make good butter.

 

[redzoner]

See lots of people using the kinder seasoning. What are the good ones to try first?

They had way more of them than I was anticipating.

 

[Toe]

@redzoner Whatever sounds good. Think I've tried four of them at this point, and they're all pretty solid. Are you wanting an all-purpose seasoning, or something more specific, like to put on steaks or something?

 

[Eaton Beaver]

 

[Toe]

Tried making the Minerva Dairy butter into brown butter. Even that didn't turn out that great.

 

[redzoner]

@redzoner Whatever sounds good. Think I've tried four of them at this point, and they're all pretty solid. Are you wanting an all-purpose seasoning, or something more specific, like to put on steaks or something?

I might just grab a couple and try them for various things.

I stick to S&P for my steaks but for everything else I throw on the grill I like other seasonings.

 

[HuskerPAC]

Doing my first brisket tonight. What internal temp do you take it off at? How and how long do you let it rest?

 

[Jim14510]

Doing my first brisket tonight. What internal temp do you take it off at? How and how long do you let it rest?

Be better to wait for others to chime in because I've only done it a couple times. I took mine off at 190. Was already in tinfoil but put another layer on and put in a cooler wrapped in towels for about an hour.

 

[Saudi_aurora]

Be better to wait for others to chime in because I've only done it a couple times. I took mine off at 190. Was already in tinfoil but put another layer on and put in a cooler wrapped in towels for about an hour.

 

[Saudi_aurora]

Brisket sounds so damn good right now. Show pics when done!

Made a pan seared halibut with sautéed green beans for dinner, turned really nice. Never cooked this fish before.

 

[Faux Sean Callahan]

See lots of people using the kinder seasoning. What are the good ones to try first?

They had way more of them than I was anticipating.

@redzoner Whatever sounds good. Think I've tried four of them at this point, and they're all pretty solid. Are you wanting an all-purpose seasoning, or something more specific, like to put on steaks or something?

This ^^^

I've used their prime, woodfire garlic and a peach one.. All have been great

 

[BIG TONE SOPRANO]

Tried making the Minerva Dairy butter into brown butter. Even that didn't turn out that great.

What happened man?

 

[BIG TONE SOPRANO]

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Did you guys eat the cooler after? How did people do bbq before the cooler was involved?

 

[Bootleg11]

Currently making a low carb appetizer. Pickles wrapped in bacon, sprinkle a mixture of a tiny bit of brown sugar, cayenne and black pepper. Smoke on 250 until the bacon is cooked