What's For Dinner? | Page 463 | FerrariChat

What's For Dinner?

Discussion in 'Drink, Smoke, and Fine Dining' started by agup48, Apr 7, 2010.

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  1. Preston Joslin

    Feb 14, 2019
    29
    Indianapolis
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    Preston Joslin
    Only boomers eat chili. We typically have steak about every night.
     
  2. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
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    My wife would eat steak every night if I let her. She's a boomer. And, a Texan. Dang it, now I'm craving a steak!

    T

    Hey, I just Googled and I'm a boomer by 2 months. ☹️ Heck. I thought I was a Gen X hipster.
     
  3. dustman

    dustman F1 Veteran
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    Jun 12, 2007
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  4. darth550

    darth550 Six Time F1 World Champ
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  5. Preston Joslin

    Feb 14, 2019
    29
    Indianapolis
    Full Name:
    Preston Joslin
    Ok, now we're cool. Carry on.
     
  6. Preston Joslin

    Feb 14, 2019
    29
    Indianapolis
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    Preston Joslin
    Side question: does anyone here happen to have a 458 140k-150 range?
     
  7. wax

    wax Five Time F1 World Champ
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    Jul 20, 2003
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    Fun Fact Of The Day: Wimps don't eat Chili.

    Sent from my SAMSUNG-SM-J727A using FerrariChat.com mobile app
     
  8. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
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    Does chili have beans, what sayeth wax?
    T
     
  9. I.T. Guy

    I.T. Guy F1 World Champ
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    Jul 17, 2004
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    It’s a trick!


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  10. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
    25,865
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    After smoking the TG turkey, I had a little oak left over, so I chucked on a three-bone standing rib roast to give it a little, but not too much, smoke. About hour to 90" on a slowly dying fire. Only pink Himalayan salt and a dash of chipotle for seasoning.
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    Finished it up last night in the oven. 275 F until about 115 F internal, rested it while I got a pan up to temp, lubed with bacon grease.

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    Nice color on outside.

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    Carved it up into 3 steaks, one per bone of the standing rib roast. Avert your eyes if you are scared of rare beef!

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    After about a 2" sear, internal side only. Missus was pleased. I did mine for 1" per side since I took the inside piece.

    Went old school for the side. Kroger tater flakes! Just like mom used to make.
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    T
     
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  11. darth550

    darth550 Six Time F1 World Champ
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    Tom, That's one helluva after-thought!

    You're good people! :D :D
     
  12. darth550

    darth550 Six Time F1 World Champ
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    So, last night I did a chicken in the new F.A.G.O.R. :) cooker.

    Chili lime seasoned and seared the skin for 5+5 minutes and covered it with a mirepoix, squeezed lemon with the rind, a beer and a quarter cup of tequila. 25 minute high pressure cook and done. The dark half was fall apart delicious and the breast was very juicy and kept it's firmness. I didn't put a trivet under the chx but I suspect that will keep the dark meat firmer next time.
     
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  13. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
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    Thanks! I bought the standing rib roast last week when they had a sale at Kroger with the thought that I'd keep it in the freezer until Xmas. But, when my neighbor dropped off the oak, I got to thinking...Beef + oak =
    T
     
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  14. I.T. Guy

    I.T. Guy F1 World Champ
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    I have one in the freezer ... now I know what to do :)


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  15. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
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    Get some oak wood, three days to defrost in the fridge, and fire up that grill! My wife doesn't like beef overly smoky, except for brisket, so this scheme worked out well.

    Enjoyed it with this wine.
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    T
     
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  16. max930

    max930 Two Time F1 World Champ
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    Apr 16, 2017
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    Did sashimi and chopped scallop rolls last night. Tonight keeping it simple, pizza again.
     
  17. darth550

    darth550 Six Time F1 World Champ
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    I do too. Garlic injected and rubbed, waiting for a Sous Vide XMas.
     
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  18. Frank_C

    Frank_C F1 Rookie
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    May 29, 2004
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  19. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
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  20. NbyNW

    NbyNW F1 Rookie
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  21. NbyNW

    NbyNW F1 Rookie
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  22. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
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    The F-chat chop meister strikes again.
    Yummy.

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    Rib roast soup. Boiled the bones from the previous night's rib roast. Sweated onions, celery, carrot and turnip. Add spices, beef jus, the bone broth. Some ditalini near the end.

    T
     
  23. wax

    wax Five Time F1 World Champ
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    Texas Chili absolutely does not have beans. State and Man-Law.

    My Bride is not from Texas & believes "Chili" must have beans.

    Cincinatti "Chili" is another form of heresy.

    However, if one is to have Beans worthy of praise or Santa Maria Tri-Tip or Sirloin, then seek out the mighty Pinquito.

    Sent from my SAMSUNG-SM-J727A using FerrariChat.com mobile app
     
  24. Frank_C

    Frank_C F1 Rookie
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    May 29, 2004
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    And the duplicity- no beans in Chili and “Ranch style beans” in everything else.....gotta love Texas!!!


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  25. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
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    Tom C

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