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SSN686

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  • V-Day dry aged dinner...

    SSN686SSN686
    Morning All: Well the 53 day wait was worth it...I cooked the two steaks at the bottom for dinner last evening... I began by roasting them indirect at a dome temp of about 425 until the IT was 100-10…
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  • Dry aging at 53 days...

    SSN686SSN686
    Morning All: I sliced the rib loin today after 53 days of aging...I started with this... After about 18 days I added some cheesecloth & soaked with Amaretto, here... Today I pulled it & cut i…
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  • Pork tenderloin & brown rice...

    SSN686SSN686
    Morning All: Tonight was pork tenderloin skewers with brown rice pilaf...the pork was cut into 1" thick pieces & coated with Hoisin sauce with Chinese five-spice powder...just on the Egg dir…
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  • Comfort food...

    SSN686SSN686
    Morning All: Yesterday the much better half wanted a pot roast so who am I to argue...started with a 2.5 pound chuck roast seasoned with Kosher salt & Dizzy Pig Raising the Steaks... Browned it i…
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  • Beef and onions...

    SSN686SSN686
    Morning All: This one of our favorites & I really need to do it more often...start with a small (2 pound) eye of round for the beef plus a couple of sweet onions...cut a few slices in the onions …
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