What's that you're eating?

This thing was like a mini delicious meat advent calendar. Finally finished it off today in some ramen for lunch and a sammich for dinner.

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Thanks for the memories, brisket, I had a great time.
 
NWFRS said:
Ribeye for lunch today.

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Worked out better this way anyway, with plenty of daylight. I know I should have used TheEgg but it was cold outside and I was feeling lazy, so it just went low and slow on the gas.
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That looks incredible. We went with some carrots tonight also. The preferred method here is cut into small pieces, coated in some butter with paprika, turmeric, celery salt and a touch of cinnamon. Sautéed until tender. I like them the way you have them prepared, but I get overruled frequently.

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Ribeye cap, sautéed carrots and roasted broccoli.

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And for those who were watching earlier, the ribeye cap turned out just fine. Took about 5 minutes on the grill to get a good sear.
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clinton1 said:
Looks great!



(Also, fancy drink! 😉)
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Thanks! It was! That ribeye sat in the fridge for a day-and-a-half, heavily salted, and sweated out quite a bit of liquid. Over two pounds, it came out tender and salty. The drink was tasty but had very little alcohol in it-orange juice, limeade, water, and Midori.

Ellis Wyatt said:
That looks incredible. We went with some carrots tonight also. The preferred method here is cut into small pieces, coated in some butter with paprika, turmeric, celery salt and a touch of cinnamon. Sautéed until tender. I like them the way you have them prepared, but I get overruled frequently.

View attachment 2426187

Ribeye cap, sautéed carrots and roasted broccoli.

View attachment 2426188

And for those who were watching earlier, the ribeye cap turned out just fine. Took about 5 minutes on the grill to get a good sear.
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Thank you! Your carrots look decadent! I personally love those savory old-world flavors in meats and veggies but I have a tough time selling the wife on cinnamon, cloves, nutmeg, etc. I coated our potatoes, pepper, and carrots today with avocado oil, consumé chicken bullion, Montreal steak seasoning, Greek seasoning blend, and Johnny’s salt. That broccoli looks perfect, too.
 
clinton1 said:
Pulled pork biscuits and gravy with hotsauce. Is that weird??😆


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Not at all! That looks fabulous.

We’re eating leftovers today. The wife asked for Coq Au Vin for dinner tomorrow. I have no idea what put it in her head but it looks fun, just reading the Wikipedia page. It’ll be a bastardized version of course, but she’s always kind.
 
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