What are you cooking right now?
- Thread starter Patrick
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GTCHAMPION1
Well-Known Member
I think my ribs are a little dry 😐 oops
What did you do for marinade?
Garlic, Thyme, Worcestershire, S&P and Evo. Twas tasty.
Looks fantastic.
GTCHAMPION1
Well-Known Member
I have to eat my meat well done as per doctors orders. I was able to keep it juicy 🙂
iman29
Well-Known Member
Flank steak marinated with sweet teriyaki glaze and frozen for 2 days then defrosted today.
wife made her special carmelized red onion and mushroom mix which I neglected to take pics of because we were all hungry.
fresh corn on the cob from local farm but we cheated on the fries and had the ones you bake in the oven. Sweet potato always better.
paired with a nice cold Belgian white Fat tire Beer.
omg this was soo good it should be illegal.
wife made her special carmelized red onion and mushroom mix which I neglected to take pics of because we were all hungry.
fresh corn on the cob from local farm but we cheated on the fries and had the ones you bake in the oven. Sweet potato always better.
paired with a nice cold Belgian white Fat tire Beer.
omg this was soo good it should be illegal.
Talk to me about this marinading technique- just food holding with the freezer, or does it do flavor voodoo I need to know about?
I usually will marinade flank/skirt 24-48hrs in the fridge.
iman29
Well-Known Member
I’m no expert but last summer the wife set up some flank steaks marinating in freezer bags for a party and we had one extra so we froze it. A week later I defrosted it for me and the 3 boys while she was away and it was SOOO good we demolished the whole thing.
that’s why this time she bagged it and left it in the fridge for 24 hours earlier this week then we froze it (good thing my generator works good ) and then we defrosted it this morning.
I swear it make a difference then just fridge but it could just be me. Try it and let me know if you think so too I’d be curious for a new opinion.
Mrs Manic has had a hankering for making some homemade sauce.
It came up in rotation today.
She found a local source for Tesla San Marzanos. Damn, game on now.
Of course there’s gonna be a salad in play
The plate I made for her was prettier, but I didn’t have my phone.
It came up in rotation today.
She found a local source for Tesla San Marzanos. Damn, game on now.
Of course there’s gonna be a salad in play
The plate I made for her was prettier, but I didn’t have my phone.
I’m thinking moisture loss and concentration of flavors.
You know I’m going to have to science this shit now.
Side by side: fridge vs freezer death match!
Grillin’ and chillin’ with @Norm and @Dominique today
The highlights
The belle of the ball- cold pasta salad with slow roasted local Tesla mini plum matoes and Tesla mozz from Jersey Girl. Of course hyperlocal Tesla Basil
Grilled Tesla veggies
Not pictured: green salad and la freida burgers.
But what the freezer looks like when everyone has the same idea (ice cream). 8 pints of Tesla ice cream, various flavors
Good times
The highlights
The belle of the ball- cold pasta salad with slow roasted local Tesla mini plum matoes and Tesla mozz from Jersey Girl. Of course hyperlocal Tesla Basil
Grilled Tesla veggies
Not pictured: green salad and la freida burgers.
But what the freezer looks like when everyone has the same idea (ice cream). 8 pints of Tesla ice cream, various flavors
Good times
GTCHAMPION1
Well-Known Member
Marinated the drum sticks with lime juice overnight, cracked some black pepper corns & rosemary, experimented with airfry for 10 minutes and then roasted the chicken for 50 min at low heat and airfry again at the last 6 minutes after pouring more lime juice and pepper, the taste actually came out incredible
I did the “week in review” eggs the other day, cleaning the fridge.
Sausage, bacon, mushrooms and steak fries.
As far as I got with pics
And tonight is grilling more Tesla veggies
After learning the trick with eggplant (slice then salt and let sit for at least 15 minutes, wipe off salt and moisture)
I’m loving these things.
It takes away the bitter, and they go down like potato chips at Comic-Con.
After learning the trick with eggplant (slice then salt and let sit for at least 15 minutes, wipe off salt and moisture)
I’m loving these things.
It takes away the bitter, and they go down like potato chips at Comic-Con.