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What's on your plate today?

I'm learning to make pho.

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This is my second attempt and came out pretty good---I'm using a pho broth concentrate, but this time I made it with part water, part beef bone broth for a deeper, more intense flavor and a bit more body.

Probably going to try to make my own from scratch eventually, though---it's just roasted beef soup bones, ginger, anise, baked onion and fish sauce . . . and time. You need to simmer it about 10 hours, but that's what crockpots are for.

~Boar
 
The Black Cloud said:
For me, pho is all about the broth.
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I get cravings for it like I do for menudo and when I looked up how to make it I think I figured out why: tripe and bone broth, which is what pho basically is, are both rich in collagen, which is super good for your digestive tract, your skin, your hair, your fingernails . . . food as medicine.

~Boar
 
Ribeye steaks on The Big Green Egg!

A lot to be said for cooking on high heat 700°. Definitely sears in all the flavor.

Cooked potatoes in EVO with basil and Brussel sprouts with EVO and onions/bacon inside foil packets on the Egg to go with the steaks. Pretty much the kids favorite meal that I make.

I throw splints of Hickory on the coals just as I put the steaks on for extra flavor.
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Let me just say that any Friday that includes a stop at Rudy's BBQ on the way home from work is a fine Friday indeed! :cool:

They do a jumbo smoked baked potato, loaded up with butter, sour cream and grated cheddar then topped with smoked brisket. Which I get with a little more brisket on the side, for a balanced meal. o_O

It's a LOT of food and damn it's good!

~Boar
 
jfields said:
Ribeye steaks on The Big Green Egg!

A lot to be said for cooking on high heat 700°. Definitely sears in all the flavor.

Cooked potatoes in EVO with basil and Brussel sprouts with EVO and onions/bacon inside foil packets on the Egg to go with the steaks. Pretty much the kids favorite meal that I make.

I throw splints of Hickory on the coals just as I put the steaks on for extra flavor.
View attachment 19345 View attachment 19346
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Do you reverse sear the steaks? Last night I was thinking about going by the butcher shop today to get me a couple of ribeyes, this picture definitely gave me some inspiration!
 
I've been reverse searing for years and in my opinion it really depends on the meat used. Beef tenderloin works great...especially when bought whole and done in 8"-10" long pieces that we then slice for steak sandwiches, prime rib as well. Even when I have the butcher cut the rib eyes 1 1/4" to 1 3/4" thick....reverse searing requires a keen eye that doesn't blend well while cooking under the influence of alcohol. Lately I've been cooking my rib eyes sous vide with a short finish on a very hot grill (or my outdoor pizza oven at 900+ degrees) with outstanding results....and by doing it this way my 'f*ck-up factor' is greatly reduced.
 
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