Cooking/Food thread

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

Jon3830

Sharpshooter
Supporting Member
Special Hen Supporter
Joined
Sep 9, 2005
Messages
2,587
Reaction score
714
Location
Sapulpa
Had to grill some ribeyes the other day
1000004960.jpg
 

Firpo

Sharpshooter
Supporting Member
Special Hen Supporter
Joined
Mar 24, 2020
Messages
2,056
Reaction score
5,934
Location
Lawton, Oklahoma
Best I’ve made was on a rotisserie but roasting in a 325° oven at around 20min/lb to 135° (med-rare) is hard to beat. The meat is delicious so I don’t overdo it on spices. Simply salt, pepper and a little garlic powder, set it on a trivet sprayed with Pam and roast it in a cast iron skillet. For an au’jus this recipe is pretty hard to beat.
IMG_7398.jpeg
IMG_7399.jpeg
 

clintbailey

Sharpshooter
Supporting Member
Special Hen Supporter
Joined
Aug 8, 2009
Messages
2,710
Reaction score
6,198
Location
Cheyenne, OK
I’d think you’d want it pretty darn cool outside to take on smoking cream cheese. I’ve smoked cheddar, mozzarella, jack and a few others but nothing that soft.
I thought the same thing but from what I've been reading on that page, they actually use warmer temps for it than the block cheeses. I still need to try out the smoke tubes for cold smoking.
 

Latest posts

Top Bottom