Beef. It's what's for dinner.

[Jeff Lebowski]

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

I will try rebuilding the search index again.

[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!

[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.

[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.

[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?

[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.

[Bo Diddley]

[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.

[CJF]

I’ve been on a grind my own burger kick lately. Tonight I felt like changing it up. Had so fresh dill, a cucumber and some Greek yogurt. Threw a tzatziki sauces together. Seasoned the freshly ground chuck with garlic, diced red onions, oregano, and crumbled feta. Smash burger on my griddle and topped with thin sliced feta. Roma tomatoes, tzatziki, arugula burger and more tzatziki. Freaking great.

ACEF11EC-1925-4186-97FA-1F5B2C46F335.jpeg

[All-American]

So, jerky.

Take a lean, cheap cut like eye of round. Slice somewhat thin. Then marinade for up to 24 hours. Set on the smoker for 3 or so hours, until done. Refrigerate, and eat unreasonable amounts at will.

Delicious. (Important to cut against the grain, though. I see some recommend cutting with the grain, but I find that makes it too tough, especially with how thin I am able to slice it.)

[Jeff Lebowski]

[Green Monstah]

I finally replaced my smoker and have smoked a few chuck roasts. Fantastic flavor and bark.

[smokymountainrain]

I finally replaced my smoker and have smoked a few chuck roasts. Fantastic flavor and bark.

i made chuck roast burnt ends the other day. didn't really compare to brisket burnt ends, but they were very good.

[Donuthole]

I didn't get any pictures, but we had a Stake Campout over the weekend. We collaborated with another family for dinner. He did the sides, I did the meat. He did Dutch-oven potatoes and a berry cobbler. I did tri-tip. I cooked it sous vide the day before. Brushed with liquid smoke and rubbed with Spade L. Then cooked at 128 for 3 hours (well, 4.5, because I forgot to set a timer. But with sous vide, didn't matter!). Took it chilled in the cooler and then seared it up for about 7 mins a side once the potatoes were ready. Perfect medium rare, and sliced like butter.

Just enough leftovers to throw into breakfast burritos with eggs and leftover potatoes. Probably not as good as a smoked tri tip, but super easy to do in advance, and just sear on site.

[CJF]

That sounds great. Tri-tip is my favorite meal. I love it for leftovers also. I've never thought about brushing with liquid smoke. Great idea.