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Food Porn Thread

A true American classic

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Homemade marshmallows

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What kind of dark magic is this? :yum:

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Smothered chicken & shrooms, from stump to stomach:

My cat hit submit before I finished.
Take 2.

Sautéed

A little broth

Some cheesy taters

20211013_222725

Broiled breastses

Then you make a rue… :laughing:

That chicken had a pro card, no kidding :flushed:

Finally…

Dinner!

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Ohh… I freakin knew it!

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Seems like a good place to ask…
Any of you recommend a way to cook this?
I typically only buy beef ground, for cost; this was a similar price per pound.


I’m not a cook. But typically use cast iron if its going on the stove.
@boilerman I nearly asked in your log as you seem to know your way around a piece of beef lol.

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You got a slow cooker or instant pot?

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I second what @T3hPwnisher said. I’d give it a sear in a cast iron pan very quickly and then pop it in a slow cooker or instant pot. If you DON’T have one of those, then after searing it, put it in a pot that you can put in the oven (like a ceramic dutch oven), pour a LITTLE bit of either beef stock or red wine over it - not much at all - and pop it in the oven at like 275-300 until it’s falling apart.

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Since that says HEB I am assuming you are in Texas. The cold front is on the way. Chop it up and make cowboy chili or stew. Either way you will need to cook it for a couple of hours for it to get tender.

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Just did this with a 3, maybe 3½ lb… chuck roast-

And

But the finished product didn’t make it to pics.

Anyways, I’d cube, braise, and make a slow cooked black bean chili with that.

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Thanks @T3hPwnisher @flappinit @ChickenLittle
Yup I’m in TX, looking forward to a nice day tomorrow.
I do have a slow cooker. So I’ll plan on that tonight - super hot cast iron (How long is a sear? are we talking 30 seconds or 2 minutes?) and then the slow cooker for a couple hours?
@SkyzykS and @ChickenLittle the chili sounds great but isn’t in the cards for me at the moment. I’m a one-ingredient kinda guy most of the time.

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That’s even easier then.

Braising is an art form, and @flappinit is a master craftsman, so I’ll default to what ever he says about it.

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Closer to the 30 seconds. And have it out of the fridge for at least 30 minutes so it’s not cold going into the pan, which can jack up your sear. Slow cooker for a couple hours.

@skyzyks is too kind, but cubing that like him and @chickenlittle suggested is great too - just gotta be careful, as cubing can lead to drying out pretty quickly.

They don’t look like chuck ribs, haha. I guess I can’t tell from the angle - are they bone in?

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@flappinit it says boneless on the package so I’m assuming it’s just chuck cut near the rib portion of the shoulder? It doesn’t look like a chuck eye to me, but I’m not a pro.

I appreciate the tag @jdm135. I’d listen to all the suggestions here as they will absolutely get you a nice meal. I personally would recommend braising or using a slow cooker to get it tender and keep it juicy… but I have been known (very often) to just sear a chuck and eat it straight up. I like the taste and don’t mind chewing. I’m pretty basic when it comes to food, like you said you are. Single ingredient, quick and easy.

I’d suggest the next time you end up wanting a steak (or buying beef) maybe checking to see if they have a flat iron or flank as they’re not expensive but end up being a little easier to cook than chuck. @flappinit gave me some great ideas a few months ago for a marinade for flank.

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It says boneless. Looks like some kinda offcuts, and at $5.xx/lb I imagine that’s what they are. As I said I typically don’t buy “cuts of beef” due to cost. Hell I’m even balking at ground beef at $5.50/lb these days.
@boilerman thanks, I’ll keep an eye out. I’m definitely willing to eat straight out of the pan lol, but I imagine this cheap stuff will be really chewy…

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Most of my test-taking questions I’ve ever gotten wrong were just from not reading the question, as is evident by my reading the word “ribs” but not the word “boneless” right after it…

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If you go for straight out of the pan, cook it at medium high in the cast iron and drop a tbsp of butter in after the first turn, and baste the butter over it repeatedly. Virtually no fat on those poor suckers, haha.

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Jaw gains bro. :muscle:lots of reps.

Eye of round roasts are usually relatively inexpensive, super lean, and pretty tasty.

You can cut those at like ¾ to 1 inch thick and they’re wonderful.

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Squash-alo stew!

This meal is a modified version of our very own @simo74 's recipe. I used top sirloin buffalo (bison) steaks, a butternut squash (aka butternut pumpkin in Australia), carrots, and a potato.



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