What's that you're eating?

toker said:
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.

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Looks fantastic, my man!🤩
 
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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Gravelface said:
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!!!!
 
yoko said:
That looks delicious!!!!
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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!
 
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.
 
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