What are you cooking right now?

jmanic

JORBA Board Member/Chapter Leader
Staff member
JORBA.ORG
Team MTBNJ Halter's
The things we do for love.
Why does stir-fry night always land on a Monday?
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If I had any sense, I would have fucked this one up from the get-go.
Nope. Now she likes mine better than the delivery joint down the street.
So rookie.
 

qclabrat

Well-Known Member
Looking again at Jeremy's steak. Great cut btw. Has anyone had success dry aging at home? About 50-60 days. I'd like to try a 20lb prime ribeye but concerned I'd screw it up.
 

jmanic

JORBA Board Member/Chapter Leader
Staff member
JORBA.ORG
Team MTBNJ Halter's
Blackened sole-
Would have been easier if it was some other fish that wasn't 18 filets per pound, but it worked out.
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Pro tip: disable smoke alarms before doing this (I did), or do it outside on a grill (I will next time).
 

serviceguy

Well-Known Member

jmanic

JORBA Board Member/Chapter Leader
Staff member
JORBA.ORG
Team MTBNJ Halter's
Is it your own spice mix or you buy it pre-made ? Looking at your pictures made me fancy some blackened grouper!
I think this is the recipe I used:
  • 1 tablespoon paprika
  • 2 teaspoons dry mustard
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon salt

Just disarm the smoke detectors or do it outside on the grill!
 

qclabrat

Well-Known Member
I think this is the recipe I used:
  • 1 tablespoon paprika
  • 2 teaspoons dry mustard
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon salt

Just disarm the smoke detectors or do it outside on the grill!
What kind of paprika and salt?
 

Magic

Formerly 1sh0t1b33r
Team MTBNJ Halter's
What kind of paprika and salt?
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