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A few more cooks

Today was a busy cooking day. I cooked some pepper wine beef for during the week. I use wine instead of stout.


For dinner I cooked some dry aged rib eyes and Ny strips



On to dessert I did my first go of coconut cake.  I ran into a problem, I didnt have three cake pans so I used some foil pie pans.  The pie pans left the edges on an angle so the cake looks funny buts tasted really good.

Comments

  • Beautiful looking steaks!  I bet they were tasteful. 
  • The rest looks good too :)
  • Good looking cooks !!!!
  • SGHSGH Posts: 25,167
    peggyc said:
    Beautiful looking steaks!  I bet they were tasteful. 
    I agree with sister Peggy. Awesome job.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • Nice looking cooks. Rib-eyes are my favorite but that pepper wine beef looks out of this world. Care to enlighten me/us on what you did? 
  • bill37bill37 Posts: 120
    Dito  looks and I bet tasted great.
  • TinyfishTinyfish Posts: 1,755
    Nice looking cooks. Rib-eyes are my favorite but that pepper wine beef looks out of this world. Care to enlighten me/us on what you did? 
    Thanks.

    The recipe is from the wolfepit pepper stout beef. Instead of stout I use white wine I'm sure red wine would be delicious too. Simply some your chuck roast till an internal temp of appox 165f then put in a covered pot with red peppers, onions, garlic and jalapeño (I didn't use)  worcestershire  sauce  and wine cover and cook till tender and pullable about 205f give or take a few degrees. 
  • SGHSGH Posts: 25,167
    Not trying to get your thread buffaloed, but man that KK is nice. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • TinyfishTinyfish Posts: 1,755
    SGH said:
    Not trying to get your thread buffaloed, but man that KK is nice. 
    Thanks SGH.  

    There our so many nice colours, each one nicer then the next.

    Dennis the owner can make any pattern or colour combination you like if he has the colours you want,  your favorite team maybe.  Dennis just showed a nice camo type of colour he has at his house.

    We joke and say "watch out for the KK fever" its hard to shake.
  • Nice looking cooks!
    If it is worth doing, it is worth overdoing.

    XL, Medium, Minimax, Mini, Blackstone, WSM
  • @Tinyfish Thanks man, much appreciated. I am all over this cook. Will post results. 
  • Pepper stout beef is amazing. Everything is looks great! Have you ever used a shoulder instead of chuck roast? I got a shoulder on sale and was thinking about doing it that way. 
    LBGE | Conroe, TX
  • TinyfishTinyfish Posts: 1,755
    @tisoypops

    I'm not a meat expert but the chuck roast is also a part of the shoulder.
  • Outstanding cooks!  
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • bgebrentbgebrent Posts: 17,481
    Great lookin grub!
    Sandy Springs & Dawsonville Ga
  • SmokeyPittSmokeyPitt Posts: 9,966
    edited September 2015
    It looks wonderful.  How do you like the wine vs stout in the beef?   I was thinking of trying this with a mix of wine and beef broth one of these days to change it up.  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • TinyfishTinyfish Posts: 1,755
    @smokeypitt thats a great idea.  If you like the flavor of the added wine then next time you can use more wine and less broth.
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