What's that you're eating?

[clinton1]

My mom made prime rib in the oven. I would have smoked it, but she wanted a nice oven roasted. Made some horseradish sauce with sour cream, mayo, apple cider vinegar and black pepper.

Pulled at 125° and it rested until a final temp of 135°. Better than expected for a grocery store $7 lb. rib roast.

Looks fantastic, my man!

 

[toker]

20 lbs of short ribs.

 

[jlauffer]

 

[TRfromMT]

Rib Roast came out 9 / 10 here. Good night, I'm stuffed. No pictures. Plenty of leftovers for next few days, too!

 

[toker]

The finished product.

Father in law made Cantonese style lobster (ginger and scallions).

 

[Ellis Wyatt]

The finished product.

Father in law made Cantonese style lobster (ginger and scallions).

I love good ribs, but that lobster dish looks incredible!

 

[DennisM]

The wife is visiting family a state away and I lost track of time watching football and other unproductive things ...

Ahhhh ... my Christmas Dinner ...

Hunter giving me the "you meant OUR Christmas dinner look".

 

[ferider]

Cabin Xmas dinner.

 

[Jetlau3111]

Steamed dungeoness crab

 

[Gravelface]

Smoked Ox tail and a pair of ducks my kid harvested yesterday.

This orange / ginger glaze is next level. Certainly going to be using it on more items. Seeing as how the wife is pretty basic and not a fan of either protein.


Just have to watch for the steel shot I missed while cleaning…….

 

[oldmanwilly]

BBQ with a bit too much sauce that wasn't even necessary.

 

[Big DJ]

You guys are killing me!

 

[Gravelface]

Gulf shrimp in a lemon garlic sauce, with ribeye cap. The wife generally hates ribeyes (too much fat), so I cut the center for her and I have the remaining cap.

Smoked for 1 and half hours at 225. Center hits 130° then sear for 1 minute per side. Salt pepper garlic and onion powder. Cook the shrimp last few minutes on the smoker with the ribeyes.

 

[yoko]

Gulf shrimp in a lemon garlic sauce, with ribeye cap. The wife generally hates ribeyes (too much fat), so I cut the center for her and I have the remaining cap.

Smoked for 1 and half hours at 225. Center hits 130° then sear for 1 minute per side. Salt pepper garlic and onion powder. Cook the shrimp last few minutes on the smoker with the ribeyes.

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That looks delicious!!!!

 

[Gravelface]

That looks delicious!!!!

When I say stupid good. It’s testing everything every bit of my willpower not to go eat the kids part. But since he’s out duck hunting, I’ll leave it alone……but I may eat a few more shrimp. The old fisherman selling out the bed of their pickups is sometimes the best seafood you can find locally!

 

[Synov]

Kimchi-braised osso bucco with asparagus and papardelle

 

[yoko]

Kimchi-braised osso bucco with asparagus and papardelle

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Okay that's not even fair! Lol

 

[Synov]

Okay that's not even fair! Lol

Very easy to make if you have enough time, and beef shank is super cheap. I was going to use short ribs but the market was out. I think beef shank turned out even better than short ribs though, since there's more meat and you also get the marrow.

 

[oldmanwilly]

Kimchi-braised osso bucco with asparagus and papardelle

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I like all of the words you wrote in your post.

 

[Synov]

2 lb beef shank
1 yellow onion thinly sliced
1 jar kimchi chopped
5 cloves of garlic peeled
3 tbsp gochugaru (Korean red chili powder)
4 tbsp soy sauce
2 tbsp sugar
2 tbsp toasted sesame oil or perilla seed oil
1 bunch of asparagus cut into bite size pieces
24 oz papardelle or other wide pasta
Chopped parsley
Parmesan

Turn oven to 325F. Season the shanks with S&P and sear them in a large pot with oil until brown, then remove. Add onion, kimchi, garlic, seasoning, and 2 cups of water. I also added some leftover chianti from Saturday night, because why not? Mix and bring to a simmer, then add meat (remove string if your shanks are tied). Cover and braise in the oven until the meat is falling apart, about 3 hours. Remove bones but leave the marrow, and shred meat with tongs or forks. Add asparagus to the pot. Cook pasta until a few minutes before done and transfer directly to the pot. Stir for a few minutes until the sauce thickens. Serve with parsley and parmesan.