The cooking thread

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Prime Rib 2nd half from the Christmas dinner
Extra heavy on the butter and spices as half won't stick and make au jus sauce anyway. Weigh
cook 500ºF for x number of minutes - (multiply exact weight x 5) = cook time + coast
8.5# or 8 lbs 8 oz = 42 and a half minutes + coast
Do not open oven till after 2 hrs of coasting
Turn oven off and allow to coast for 2 hours uninterrupted. Prime Rib.

Now that shot glass...a LOT of history behind where it comes from
play the video, very clean Toledo Hungarian side of town mentioned
in 6 episodes of M*A*S*H put them on the map so to speak.
www.tonypacko.com

Tony Packo's

Tony Packos Pickle and Peppers are World Famous from MASH and Klinger. Located in Toledo Ohio. Or order online today!
www.tonypacko.com www.tonypacko.com
Only been once, I like my hot dogs way better 😋 not so greasy and my sauce is awesome.
 
Japonicus said:
View attachment 281796
Prime Rib 2nd half from the Christmas dinner
Extra heavy on the butter and spices as half won't stick and make au jus sauce anyway. Weigh
cook 500ºF for x number of minutes - (multiply exact weight x 5) = cook time + coast
8.5# or 8 lbs 8 oz = 42 and a half minutes + coast
Do not open oven till after 2 hrs of coasting
Turn oven off and allow to coast for 2 hours uninterrupted. Prime Rib.

Now that shot glass...a LOT of history behind where it comes from
play the video, very clean Toledo Hungarian side of town mentioned
in 6 episodes of M*A*S*H put them on the map so to speak.
www.tonypacko.com

Tony Packo's

Tony Packos Pickle and Peppers are World Famous from MASH and Klinger. Located in Toledo Ohio. Or order online today!
www.tonypacko.com www.tonypacko.com
Only been once, I like my hot dogs way better 😋 not so greasy and my sauce is awesome.
Click to expand...

You got that crazy red veined marble in your backsplash?
Nice.

Sorce
 
sorce said:
You got that crazy red veined marble in your backsplash?
Nice.

Sorce
Click to expand...
I will get it grouted one day. I abhor grouting. Also have a bad back and just
pressing this into the mastic set me back a bit. I have the grout...
I rebuilt the island/bar but is incomplete, I installed new cabinets in it
Just have to finish the ends, wire, and build cabinets and doors under the bar part.
 
Different day, different Porter House, bone removed revealing full sized Filet and NY Strip, total wt 18oz, 1 1/4" tk. cooked 5 min for Medium Rare, seasoned salt, pepper, Montreal steak on a Geo Forman, served on Walnut Steak Board...….
P1010847.JPGP1010845.JPGP1010840.JPG
 
For above post #224...A comment.

The Porter House Steaks were Rated USDA Prime and Sale price was $9.90/LB...
The Tenderloin Filet portion was almost Melt in your Mouth, Really Good & Flavorful.....
The NY Strip side was Tender but not like the Filet portion, definitely tasty and flavorful...
I find it hard to imagine the difference in the two steaks considering they are separated by only a bone...??
I am going to leave the Bone in for my next PH Steak, next week....just to see if there is any difference in flavor...???
 
Bolero said:
The NY Strip side was Tender but not like the Filet portion,
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Two different muscles. The filet part is much more tender, but the strip part has more fat, so to me, is more flavorful. You get the best of both worlds with a porterhouse. When I can't grill outside, I prefer pan searing a steak and basting it with a little butter in the end to get a decent sear. If you want the whole steak to be tender, get a jaccard. Works great for steak, pork chops etc. steak yesterday.jpg
 
Thanks for the info Carole, don't need the Jaccard yet, that Butter really standing out on your Steak...Lookin good...
 
Didn't have enough Panko so I had the boy crush some corn Chex, added it to the panko with a couple tablespoons of lemon pepper season, some season salt, and some Reggie salt , paprika till the bottle was empty ...

I'm getting good at chicken!20200222_183620.jpg

425 12 minutes flip and till done.
That corn Chex doesn't burn!20200222_184042.jpg

Mmmm.

Sorce
 
sorce said:
Didn't have enough Panko so I had the boy crush some corn Chex, added it to the panko with a couple tablespoons of lemon pepper season, some season salt, and some Reggie salt , paprika till the bottle was empty ...

I'm getting good at chicken!View attachment 284994

425 12 minutes flip and till done.
That corn Chex doesn't burn!View attachment 284995

Mmmm.

Sorce
Click to expand...
Looks really good. Get some non-stick foil, it will save you in clean up.
 
sorce said:
Didn't have enough Panko so I had the boy crush some corn Chex, added it to the panko with a couple tablespoons of lemon pepper season, some season salt, and some Reggie salt , paprika till the bottle was empty ...

I'm getting good at chicken!View attachment 284994

425 12 minutes flip and till done.
That corn Chex doesn't burn!View attachment 284995

Mmmm.

Sorce
Click to expand...
Man that's some scrumptious lookin chicken and breading. You can see some of the Chex.
I worked at the Colonel about 5 years back early 80's
but "there's no place like Home"
I need a good pizza dough recipe for electric oven.
 
Never ever strip electrical wires with a box cutter, cutting towards yourself. Nicked the bone of my index. Tetanus shots suck. And don't trust the doctor when he says the wound-glue has dried. Took of the bandaid and ripped it open again. Should've gotten stiches the first time..
Two visits to the emergency room later and you can call me wires_grill_wires.

IMG_20200229_201518.jpg
Coal should be hot enough to anneal the copper over night. Or at least, that's what the internet said.

My life is a self-inflicted comedy sometimes. Best to share some laughs with you guys. 😅
I make the mistakes, so you guys don't have to!
 
Whatever is in the kitchen today.

(Marinating Chicken)

Is going outside on the grill tomorrow.

55f hoot!

Sorce
 
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