Beef. It's what's for dinner.

[Jeff Lebowski]

Thanks for doing that. I still never found wuap's recipe (though I found several posts from various posters (including wuap) saying "why is that recipe so hard to find." But those weren't coming up when I searched before the rebuild, so the rebuild must have worked. Thanks again.

Phew. Good to know.

[Bo Diddley]

[Donuthole]

I just rebuilt the search index. It took an hour or two.

Thanks for doing that. I still never found wuap's recipe (though I found several posts from various posters (including wuap) saying "why is that recipe so hard to find." But those weren't coming up when I searched before the rebuild, so the rebuild must have worked. Thanks again.

1/2 red onion
6 cloves fresh garlic
2 cups firmly packed parsley leaves
1/2 cup olive oil
2 tbps. red wine vinegar
3 shakes of red pepper flakes
1/2 tbsp of kosher salt
The juice of one large lemon

Put it all in the food processor until it makes a paste or add more vinegar/oil to reach the consistency you like. Enjoy!

Thanks, wuap, for sharing your chimichurri recipe here.

[jay santos]

I'm on the quest to make the perfect Pittsburg black and blue steak. https://en.wikipedia.org/wiki/Pittsb...g%20to%20taste.

I finally have realized that is how I like my steaks best. Heavy, charred crust on the outside and more rare than normal rare on the inside.

I was getting the process down pretty good. Using the Iwatani butane cooker. https://www.amazon.com/Iwatani-Corpo.../dp/B00522F2R2 I really like this unit. thanks the The Dude for the tip.

My best attempt so far:

Then I saw this video and became obsessed to take it to the next level.

https://www.youtube.com/watch?v=3k1glMPJoFk

I picked up this propane burner on Amazon and set it up in an old grill that's no longer working. https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

First attempt, I didn't even get the cast iron skillet as hot as when I used the Iwatani. So disappointing.

I learned how to set the air intake valve and optimize the distance from the burner to the skillet and gave it about 10 minutes to heat up. Tried it again.

Nearly started a fire. I tried dropping in some avocado oil. It immediately vaporized into a cloud of fire 10 feet high. I could see the cast iron skillet turning a little red. I estimate it was probably about 1,000 degrees, and I totally destroyed the seasoning on the cast iron skillet. But very promising to give me hope I can nail this next time.

Any tips on how to set this up better?

[Jeff Lebowski]

The truncated search index may also be contributing to improved performance. It will be interesting to see if performance starts tanking and we start getting a lot more CPU or IO faults with a full search index.

I just rebuilt the search index. It took an hour or two.

[BigFatMeanie]

I will try rebuilding the search index again.

The truncated search index may also be contributing to improved performance. It will be interesting to see if performance starts tanking and we start getting a lot more CPU or IO faults with a full search index.

[wuapinmon]

New search feature struggles. wuap, will you post your chimichurri recipe here?

1/2 red onion
6 cloves fresh garlic
2 cups firmly packed parsley leaves
1/2 cup olive oil
2 tbps. red wine vinegar
3 shakes of red pepper flakes
1/2 tbsp of kosher salt
The juice of one large lemon

Put it all in the food processor until it makes a paste or add more vinegar/oil to reach the consistency you like. Enjoy!

[Jeff Lebowski]

New search feature struggles. wuap, will you post your chimichurri recipe here?

I will try rebuilding the search index again.

[Donuthole]

New search feature struggles. wuap, will you post your chimichurri recipe here?

[wuapinmon]

We’ve got a new bbq place that opened up a couple îles down the street.

Nice to see that your spellcheck is helping you keep your mission language skills sharp.

[Uncle Ted]

Mods... Can we change the title of this thread to "100% Synthetic Beef. It's what's for dinner"?

https://www.dailywire.com/news/bill-...synthetic-beef

Bill Gates: Rich Countries Should Be Eating 100% Synthetic Beef
[...]
“I do think all rich countries should move to 100% synthetic beef. You can get used to the taste difference, and the claim is they’re going to make it taste even better over time. Eventually, that green premium is modest enough that you can sort of change the [behavior of] people or use regulation to totally shift the demand. So for meat in the middle-income-and-above countries, I do think it’s possible. But it’s one of those ones where, wow, you have to track it every year and see, and the politics [are challenging]. There are all these bills that say it’s got to be called, basically, lab garbage to be sold. They don’t want us to use the beef label.”
[...]

[Donuthole]

Trust me bro. These are money.

[old_gregg]

[color="purple"]disburse

[Donuthole]

Beef. It's what's for dinner.

those look great, but you forgot to post the recipe.

If you care to share the recipe, I'm interested.

Recipe below. You can certainly tinker with the bbq sauce recipe to add spice/flavor. I usually do half brown sugar half white sugar and add some cayenne for spice. But a homemade sauce is better than just using a store-bought, as the baking causes the sauce to thicken quite a bit. If you start with a thicker store sauce, you end up with goo. Also, I usually save about a cup of the bbq sauce out in a squeeze bottle for use at the table.

The other tip is don’t over mix the meat. Stir everything together well enough to evenly spread all the ingredients, but resist the temptation to dig in with your hands to squeeze the meat together. And when you roll the meatballs, roll them together as loosely as possible but just tight enough that they will still hold together under browning. Do not roll them into super tight, compact balls—you’ll have chewy rubber nuggets if you do that. The best method is to use a 1.5” cookie dough scoop. Fill the scoop. Flatten off on edge of the bowl. Eject into hand and roll loosely into a ball. Roll in flour and place them all on a plate and get ready for browning.



Addendum: you can brown them and then put them in a crockpot with the sauce and they’ll cook fine. But they won’t have the crust that the oven-baked single layer batch will get.

[Moliere]

Looks great, Moli. I see beef ribs at the store here, but they’re the ones without much meat, so I haven’t purchased any.

We’ve got a new bbq place that opened up a couple îles down the street. It’s very good, like Franklin’s good. We got beef ribs there and they were some of the best meat I’ve ever had. I was walking through HEB and they had packs of beef ribs on sale so o figured I’d give it a try.

Salt a pepper as the rub and smoked for around 5 hours. They were very good but needed maybe five more degrees to be the exact tenderness to be perfect. It was my first time for beef ribs so I learned something.