Plate ‘em up

WildWill · Jun 22, 2023

Keep on said:
Leg of lamb, on the smoker for an hour, then reverse sear with olive oil, butter and garlic along with baked taters and first of the year squash caserole. View attachment 280980 View attachment 280981

Lamb is so under rated looks amazing and so does that squash casserole!

BrentD · Jun 23, 2023

Could not find an outer skirt steak so I settled for a flank steak. I have also used flat iron steak.

Marinate the meat in equal parts of the best, smokiest, peatyest scotch you can find. Homemade maple syrup, and a stiff, salty, soy sauce. Then add a good bit of freshly ground black pepper. Put the steak and the mix in a ziplock in your fridge for 12-18 hours, and then grill. Save the marinade for a sauce (simply reduce by half over medium heat with 2 T of butter for good measure).

Grill to 120f. The peat and sweet and salt is amazing stuff.

Thank Steve Reichlen for the recipe, although he recommends bourbon. He is wrong about that. Lagavulin was perfect. Laphroaig Select would be just as good.

Wildabeest · Jun 23, 2023

BrentD said:
View attachment 281117

Could not find an outer skirt steak so I settled for a flank steak. I have also used flat iron steak.

Marinate the meat in equal parts of the best, smokiest, peatyest scotch you can find. Homemade maple syrup, and a stiff, salty, soy sauce. Then add a good bit of freshly ground black pepper. Put the steak and the mix in a ziplock in your fridge for 12-18 hours, and then grill. Save the marinade for a sauce (simply reduce by half over medium heat with 2 T of butter for good measure).

Grill to 120f. The peat and sweet and salt is amazing stuff.

Thank Steve Reichlen for the recipe, although he recommends bourbon. He is wrong about that. Lagavulin was perfect. Laphroaig Select would be just as good.

Glad you found a use for that peatty crap. Certainly isn’t fit to drink!

BrentD · Jun 23, 2023

Wildabeest said:
Glad you found a use for that peatty crap. Certainly isn’t fit to drink!

There are times that I feel sorry for you. Not often, but when it comes to Scotch. You can cook circles around me for sure, but try that recipe. You just might like it.

How's Wasatch? He should be carrying a small cask of Lagavulin under his chin for ya

20210926 Wasatch Greg Hendersons Bernese.jpg

Wildabeest · Jun 23, 2023

BrentD said:
There are times that I feel sorry for you. Not often, but when it comes to Scotch. You can cook circles around me for sure, but try that recipe. You just might like it.

How's Wasatch? He should be carrying a small cask of Lagavulin under his chin for ya

View attachment 281119

That stuff tastes like OntarioHunter’s campfire to me.

Wasatch is good, and only carries good bourbon in his collar barrel!

BrentD · Jun 23, 2023

Wildabeest said:
That stuff tastes like OntarioHunter’s campfire to me. Wasatch is good, and only carries good bourbon in his collar barrel!

Now, let's not be too crude there. OH can stay on the bench.
Post more pic of W. The guy is too handsome to stay so anonymous.

On the other end of the handsome scale, who's ankles are those? @VikingsGuy ?

Wildabeest · Jun 23, 2023

BrentD said:
Now, let's not be too crude there. OH can stay on the bench.
Post more pic of W. The guy is too handsome to stay so anonymous.

On the other end of the handsome scale, who's ankles are those? @VikingsGuy ?

Can’t post too many Wasatch pics, lest I be accused of shamelessly trying to pad my reaction score.

Definitely my ankles. The size of the right one is a dead giveaway.

kansasdad · Jun 23, 2023

Wildabeest said:
Can’t post too many Wasatch pics, lest I be accused of shamelessly trying to pad my reaction score.

Definitely my ankles. The size of the right one is a dead giveaway.

View attachment 281124

Wow,

How do you fit into ski boots with that Ayer’s Rock sized lump?

Wildabeest · Jun 23, 2023

kansasdad said:
Wow,

How do you fit into ski boots with that Ayer’s Rock sized lump?

Surefoot custom boots.

BrentD · Jun 24, 2023

Wildabeest said:
Can’t post too many Wasatch pics, lest I be accused of shamelessly trying to pad my reaction score.

Definitely my ankles. The size of the right one is a dead giveaway.

View attachment 281124

I don't know. If it wasn't for Gus I wouldn't have a reaction score. Dang, that angle looks ouchy!

Maybe you can ride Wasatch.

Nick87 · Jun 24, 2023

Hey I know let's plaster the food thread with pictures of our feet.

wtf

WildWill · Jun 24, 2023

Wildabeest said:
Can’t post too many Wasatch pics, lest I be accused of shamelessly trying to pad my reaction score.

Definitely my ankles. The size of the right one is a dead giveaway.

View attachment 281124

But if you're gonna post feet/ankles the least you can do is throw in Wasatch as a consolation prize. On a serious note what's up with that ankle? I'm guessing a bad break at one time? None of my business but the medical professionals in me has to know.

Wildabeest · Jun 24, 2023

WildWill said:
But if you're gonna post feet/ankles the least you can do is throw in Wasatch as a consolation prize. On a serious note what's up with that ankle? I'm guessing a bad break at one time? None of my business but the medical professionals in me has to know.

Correct. Rec basketball injury in college. Fracture and torn ligaments - the latter never being properly diagnosed or repaired which led to many later sprains and additional fractures over the past 35 years. Essentially there’s nothing holding it together other than all that extra bone mass it developed.

Now let’s get this thing back to food! Apologies for the distraction folks.

Devilscrown · Jun 24, 2023

How the hell did I not know about pork belly until now… unreal flavor!

Wildabeest · Jun 25, 2023

My Sunday take on a patty melt. Neighbor brought me some sourdough starter, so I made some bread yesterday. Tonight I spread some 2020 vension burger on it and cooked it open faced under the broiler. Then topped it with some Gruyère and sautéed onions. A little whole grain brown mustard on the other slice of sourdough.

For those of you who don’t add suet to your grind, this is a good way to do a burger since you don’t have to worry about it falling apart.

PNWGator · Jun 25, 2023

Wildabeest said:
My Sunday take on a patty melt. Neighbor brought me some sourdough starter, so I made some bread yesterday. Tonight I spread some 2020 vension burger on it and cooked it open faced under the broiler. Then topped it with some Gruyère and sautéed onions. A little whole grain brown mustard on the other slice of sourdough.

View attachment 281381

For those of you who don’t add suet to your grind, this is a good way to do a burger since you don’t have to worry about it falling apart.

The Melvin 2x4 speaks VOLUMES regard your culinary prowess…well done on the patty melt too!