Cooking/Food thread

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Shadowrider

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Imma eatin the hell out one of these right now! Sous Vide with slap ya mama and seared on the BGE with oak lump.

IMG_5540.JPG
 

CHenry

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Here you go for the easy Unstuffed Cabbage rolls, and I made it easier by varying a little from the original recipe with my comments after the hyphen - mark, i will make it the very same way next time. I do not think I could stand it any better. JMO

INGREDIENTS
2 lbs 90% lean ground beef browned in pot - I did not drain, used the juice.
1 large onion, diced - I put in early enough to saute a little as the meat was about done.
1 garlic clove, minced - I used 1 Heap Tbl spoon Jar Minced Garlic
1 small cabbage, chopped - I used Lg Bag of Chopped Cole Slaw
2 1/2 cups white Minute Rice - Just pour it in dry.
2 (14 1/2 ounce) cans diced tomatoes - I used 1 28oz Hunts can I had on hand
1 (8 ounce) cans tomato sauce - I had none, used 1 can Rotel Tomato & diced pepper, worked well
1/2 cup water - Added more as needed as the rice absorbed and it cooked down.
1 teaspoon ground black pepper - I added a more to fit my taste buds
1 teaspoon sea salt - Added a little more to fit my taste buds (However I do not eat much salt)
Optional very small pinch of cinnamon - I think Eddie's had that, it worked for me.

DIRECTIONS
In a large pan, skillet, or dutch oven, brown the ground beef.
Add the garlic and onion, cook an additional minute or two if desired.
Add all remaining ingredients and give it a stir.
Bring to a boil, cover, reduce the heat and simmer about 25 minutes or until the cabbage is tender. - I stirred a couple times and had to add a little water.

Pretty easy, pretty tasty. Hope you enjoy.
Yep I've been making that same receipt for years with a few slight variation.
 

tRidiot

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I made pastrami today. Sorry, no pics, unless you wanna see some of my fat face kicked back in the recliner like a big ol' tick. :D I think The Wife has a few pics on the phone, I might get them put up sometime. It came out fantabulous, though - store bought corned beef (2 points totaling about 8½ pounds or so), desalinated for about 8 hours, cold smoked for about 2 or 3 hours, then 24 hours in the sous vide at 150°F, then rubbed with my own thrown-together special rub and smoked at 225°F for about 3 hours. Plenty of smoke on the pellet smoker with a couple of pellet tubes going at the same time. Delicious, juicy, tender, not too peppery, very smoky and flavorful.

Awesome.
 

dennishoddy

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I made pastrami today. Sorry, no pics, unless you wanna see some of my fat face kicked back in the recliner like a big ol' tick. :D I think The Wife has a few pics on the phone, I might get them put up sometime. It came out fantabulous, though - store bought corned beef (2 points totaling about 8½ pounds or so), desalinated for about 8 hours, cold smoked for about 2 or 3 hours, then 24 hours in the sous vide at 150°F, then rubbed with my own thrown-together special rub and smoked at 225°F for about 3 hours. Plenty of smoke on the pellet smoker with a couple of pellet tubes going at the same time. Delicious, juicy, tender, not too peppery, very smoky and flavorful.

Awesome.
That sounds incredible. I know your first attempt just like mine came out too salty. It sounds like you may have the ticket.
 

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