Gotta go to the grocery. Might p/u a pizza sub and some beer.
[/QUOTE]incredible looking jerky! Reckoner
Dinner tonight.. FAJITAS!! . Pure Corn tortillas (GMO FREE) , with layer of sour cream and avocado cilantro lime spread (mashed up with some pink salt).
marinated a grass fed flank in: fresh orange juice and lime juice, olive oil, cracked black pepper, pink salt, cilantro, garlic, jalapeno for 2 hours . (thanks mheusler for the inspiration)
browned it in the larger pan alongside onions and bell peppers, then finished in the oven quickly to be rested. My deba then made quick work of it!!
Simple, delicious.! Only downside is I had a bit to drink , and cut the first half of the 1st piece WITH the grain. So the first tortillas was chewy
as i was chewing i was like "wow my jaws getting weak". Was pretty funny, took down the rest of the meat in minutes after i realized
Oh and for the cast iron heads pans used are griswolds 14 and 5
Pictures!
Adam: That steak looks amazing (I think I should have steak soon, myself).
All the steaks, fajitas, meatballs, jerky, and sausages are amazing (apologies if I missed anything). This thread is always full of inspiration. I promised a photo of my bacon chop (with some potato salad, I had already taken a bite when I thought 'I should probably get a photo').
Sorry, the plate's a bit untidy:
View attachment 306037
The difference between this and a pork chop is that it is a cured bit of pork and I have let it dry out a bit (to concentrate the flavours for bacon) and it is dryer and firmer in texture than a loin chop of course. Quite flavourful and tasty, though. Perhaps a hint of smoke on the next batch would be nice.
adam: That steak looks amazing (i think i should have steak soon, myself).
All the steaks, fajitas, meatballs, jerky, and sausages are amazing (apologies if i missed anything). This thread is always full of inspiration. I promised a photo of my bacon chop (with some potato salad, i had already taken a bite when i thought 'i should probably get a photo').
Sorry, the plate's a bit untidy:
View attachment 306037
the difference between this and a pork chop is that it is a cured bit of pork and i have let it dry out a bit (to concentrate the flavours for bacon) and it is dryer and firmer in texture than a loin chop of course. Quite flavourful and tasty, though. Perhaps a hint of smoke on the next batch would be nice.
I used this recipe:
http://www.seriouseats.com/recipes/2011/04/extra-flaky-scallion-pancakes-recipe.html?obref=obinsite
They tasted really good, I'll be making them again.
Just trying a few things . . . using stuff from my pantry differently.
View attachment 306747
Fusilli salad with fried grape tomatoes and red peppers and a whole mess of Italian spice and crumbled feta.
View attachment 306751
My wife couldn't wait (I was making beef curry and rice) this was her meal. The green salad is Quinoa (white and black), Israeli couscous, and arugula salad with mango juice with a bit of lemon dressing. I used the cast iron pan to brown the beef for my curry . . . then a pressure cooker. Sorry no pics as I was walking my dog as quickly as possible to get back to this.