Who's making what today?

[Gypsy]

Originally Posted by mark46th

TS, Gypsy- These taco spices are for ground beef tacos, right?

I use it on chicken as well. Matter of fact I threw a bunch of leftovers together: quinoa, poached chicken, black beans, some pico de gallo, shredded lettuce...seasoned with the taco seasoning and then added some salsa and a dollop of Greek yogurt.

Your marinade for the Carne Asada sounds great!

[mark46th]

Thanks, Gypsy. Here is a rack of ribs with achiote in the dry rub that I will smoke tomorrow. The lightness on the right end of the ribs is where the meat juices haven't soaked through. I will post the final product then....

[Gypsy]

mark46th hope that turned out finger licking good!

[Lan]

Originally Posted by tazaygul

Picked up some 14oz filets from Harris teeter. Whipped up some herb butter. Marsala mushroom risotto and sautéed spinach for sides. My best work yet!

That looks delicious!

Gypsy- I missed your post about taco seasoning. I will definitely try it. Thank you!

I look forward to seeing mark46th's ribs. They look really good!

[Gypsy]

Originally Posted by Lan

Gypsy- I missed your post about taco seasoning. I will definitely try it. Thank you!

I found this one online, so far it's my favorite blend. I will play with the measurements depending if I want more heat.

[mark46th]

Here is the finished product. These were spare ribs that I cut the tips off, kind of like a St Louis cut. I saved the tips for burnt rib tips for another day. The achiote in the rub gives that nice dark red hue...

[cbtengr]

Originally Posted by mark46th

Here is the finished product. These were spare ribs that I cut the tips off, kind of like a St Louis cut. I saved the tips for burnt rib tips for another day. The achiote in the rub gives that nice dark red hue...

Great Color! Those are some really fine ribs!

[Lan]

Originally Posted by mark46th

Here is the finished product. These were spare ribs that I cut the tips off, kind of like a St Louis cut. I saved the tips for burnt rib tips for another day. The achiote in the rub gives that nice dark red hue...

Looks delicious! I need to grab a few racks at Costco now

[Gypsy]

Originally Posted by mark46th

Here is the finished product. These were spare ribs that I cut the tips off, kind of like a St Louis cut. I saved the tips for burnt rib tips for another day. The achiote in the rub gives that nice dark red hue...

Am I late for dinner? Those look delicious!

[Lan]

Melt a couple tbsp butter in a pot, throw a whole diced onion in it. Cook until soft. Throw a couple handfuls of carrots in it, and a couple stalks of diced celery. Cook until soft. Add 4 diced potatoes, and 6 tbsp flour. Add 8 cups beef broth, 4lbs beef chuck, and a can of tomatoes. Bring to a boil, put the heat on low for as long as you can stand it, but at least an hour. While it simmers I add these ingredients:

2 tbsp sea salt, tbsp cumin, tsp cayenne, tsp chile powder, tbsp Montreal steak seasoning, pepper, red pepper flakes, tbsp Costco no salt seasoning, tbsp Worcestershire, tbsp brown sugar, some oregano, tbsp garlic powder, and tbsp taco seasoning.

I made the batch pictured a few nights back. I didn't have beef bullion so I added some onion soup mix and red wine to act as a possible substitute (something I read online). It came out really good without the bullion to my surprise. No celery in this batch either. I used to sear the meat before adding it to the stew, but the meat falls apart using this method. In the interest of time I skip that step.

Is my process flawed? Any advice is appreciated.

[mark46th]

TS is going to slap your hand for not searing the meat first...

[Team Sergeant]

Originally Posted by mark46th

TS is going to slap your hand for not searing the meat first...

I think you just did.......

Lan first thing you should have done was cube the beef, season it and sear it.

Remove it and then start your onions etc.......

http://www.thekitchn.com/how-to-sear-meat-47333

The only thing she's dead wrong about is caramelizing. Meat does not caramelize it "browns" due to the Maillard-Reaction

[Lan]

Thank you warriors. I am making a rump roast today using the maillard reaction method, I'll post how it turns out. I thought the purpose of searing was to hold the juices in.

On another note, I made chicken last night using chipotle peppers in adobo sauce with a side of Mexican rice. I copied Chiptole's chicken recipe to satiate my burrito bowl addiction.

[Lan]

Pot Roast (seared) with Sauerkraut

[echoes]

Originally Posted by Lan

Thank you warriors. I am making a rump roast today using the maillard reaction method, I'll post how it turns out. I thought the purpose of searing was to hold the juices in.

On another note, I made chicken last night using chipotle peppers in adobo sauce with a side of Mexican rice. I copied Chiptole's chicken recipe to satiate my burrito bowl addiction.

Lan,

Is that a whole chipolte pepper in your picture? It should be chopped up to add flavor, and your rice appears to be very overcooked. What recipie did you use? Remember, even if you are incorporating a sauce at the end, your rice must be cooked seperate or par cooked before adding the sauce to ensure it still retains its firmness.

Your chicken looks melt in your mouth good!

Good job!

Holly