The Food Thread

[la szum]

Did a really good lamb curry over the weekend...

Yumm!! Love the photo collage, too. Epic!

 

[bucephalus]

Yumm!! Love the photo collage, too. Epic!

Cheers

 

[la szum]

Going to put Corned Beef in the Smoker and hopefully come out with some Pastrami today.

 

[la szum]

Well, it wasn't exactly Pastrami after smoking it, but the Corned Beef turned out UH-mazing!

I will definitely put this on the playlist and do it again going forward.

Meat Candy is superior to Candy Candy, in my world.

 

[Chocol8]

Well, it wasn't exactly Pastrami after smoking it, but the Corned Beef turned out UH-mazing!

Was it a store bought corned beef or did you cure it yourself? I found that the store bought ones were the wrong style, so I have been making my own, but I only do it once or at most, twice a year as it is a colossal pain in the ass.

 

[PLX]

Wagyu steaks tonite !

 

[bucephalus]

Did a nice lamb rump roast with garlic, rosemary and sea salt crust last night. Had it with skin on chips and petits pois Francaise. Was pretty good.

Think having the crust on the lamb though didn't allow for decent rendering of the fat cap so next time will cook it as is then coat top in Dijon mustard and roll in some finely chopped chives instead.

 

[la szum]

Was it a store bought corned beef or did you cure it yourself? I found that the store bought ones were the wrong style, so I have been making my own, but I only do it once or at most, twice a year as it is a colossal pain in the ass.

It is a PITA!!

I bought a bunch of post St. Patrick's Day Corned Beef on markdown at $1.99/lb and stuck
them in the Freezer. Really need to soak and rinse them, because the salt level is brutal. I
have another soaking and ready to go into the Smoker this weekeend.

I've done my own curing with an whole Brisket before, but with such a massive piece of beef
I have found I really don't have the refrigerated space of a walk-in cooler, so until I do I am
not going that route again.

 

[la szum]

Did a nice lamb rump roast with garlic, rosemary and sea salt crust last night. Had it with skin on chips and petits pois Francaise. Was pretty good.

Think having the crust on the lamb though didn't allow for decent rendering of the fat cap so next time will cook it as is then coat top in Dijon mustard and roll in some finely chopped chives instead.

View attachment 47953View attachment 47954

YUM!!!

Did you sear the Lamb prior to roasting it? I really need to get into making/using more Lamb.

 

[bucephalus]

YUM!!!

Did you sear the Lamb prior to roasting it? I really need to get into making/using more Lamb.

Not on this one due to the crust on top, I would normally start it fat side down in a cold pan to render then sear all over before the oven

 

[bucephalus]

YUM!!!

Did you sear the Lamb prior to roasting it? I really need to get into making/using more Lamb.

And yes, lamb is something that should get more use, fantastic flavour and texture, though it doesn't do as well cold as some others for leftovers. The fat is incredibly greasy once it cools.

Great to grate it and put into a shepherd's pie though.

 

[la szum]

I have always assumed Lamb was like Duck and you had to Sear it to render the Fat prior to additional cooking.

I'd love to try some kind of Pistachio-based Crusted Lamb.

 

[la szum]

And yes, lamb is something that would get more use, fantastic flavour and texture, though it doesn't do as well cold as some others for leftovers. The fat is incredibly greasy once it cools.

Great to grate it and put into a shepherd's pie though.

Awesome! Thanks for the heads up.

I'll be shopping for some here sometime this Summer. Have other Meatz to work through first!

 

[bucephalus]

I have always assumed Lamb was like Duck and you had to Sear it to render the Fat prior to additional cooking.

I'd love to try some kind of Pistachio-based Crusted Lamb.

Yeah you're correct in that, it definitely benefits from the render in a cold pan to start. But I was in a rush and it was a midweek dinner so crusted and oven cooked. Fat wasn't too deep so just about got away with it.

Pistachio lamb rack is top level stuff

 

[la szum]

Appreciate the inspiration and knowledge drop @bucephalus .

 

[la szum]

Bacon Wrapped Pork Tenderloin before and after. Smoked at 250F for 2 hrs.