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MD_Ag last won the day on September 15

MD_Ag had the most liked content!

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  1. Those are the proportions I like in a shepherd's pie. Sadly my wife prefers lentils... Nicely done!
  2. Those are definitely short ribs, but mighty tasty looking ones. Good job on them. Beef back ribs usually have only the thinnest of layers on top, because that's ribeye steak meat that can be sold for 3x the price.
  3. They are, but I feel like not cutting then open may have kept out some of the duck fat and smoky flavors. They would be a perfect match for pearl onions in a pot roast though. Have you seen his entry?! This is like when you give someone the illusion of choice with one obvious answer and one placeholder. Mary Ann, and Tomato (this one had some BBQ sauce). I think the stuffed trend comes from both wanting to keep it moist, and as a beef analogue to stuffed sausage fatties.
  4. The goal: make an all-in-one meatloaf meal. The key components: ground chuck from the actual butcher shop, a wheel of brie cheese, an onion, duck fat, herbs, and the tiniest potatoes ever. I mean, look at those things. Started off by cooking the potatoes and onion in some duck fat with some rub on the grill at 350. Basic idea was to infuse them with smoke so that the flavor would be more uniform throughout. Let them cool when done. The meat was formed into a shell using the ceramic cast iron pot. The cheese was chilled, sliced, and placed in rind side down (hoping to prevent an oozing mess. This was then layered with half the potatoes and onions, then the other half of the cheese and the remainder of the potatoes. This was all capped with a layer of meat. The grill was still set to 350. Temp was a tricky thing: the center technically didn't need cooking, but some beef juices that did would certainly drip in there. I went for about 55 minutes, with the center probing at 147. Checking the outside showed a way too high 180, so this beef was done done. The pot kept all the juices in, so it was surprisingly more moist than expected. For the final shot, this slice was leftovers. Letting it chill overnight helps to show that the layers did in fact stay intact. It was equally tasty with a side of grilled asparagus as it was with these plantains, and the peach cobbler dessert, sadly not pictured, bumps up every meal. Thanks for reading!
  5. Either. Don't know if that's in my pick'em yet. Gotta figure out something for the A&M / Auburn game myself.
  6. Good looking cook there. Heard about runza many times, but never looked at it closely. Any ideas for Illinois next week?
  7. Fun was indeed had by all. Some of my wife's college friends that she hadn't seen in years were randomly in town, so it was nice to finally meet them. Ribs showed up about halfway through, both S&P and a spicier rub. One of these years I'll actually remember to photograph the sides as well.
  8. So tasty already, but we all know a toss in sauce, butter, and honey makes them transcendent.
  9. It's that time again. We're down a participant this year, so the menu is a bit more limited. Cole slaw and pasta salad are already prepared. Pork belly bites have just gone on the grill. When they're done and holding warm, I'll try my first batch of smoked bacon mac and cheese. Sweet and sour meatballs, ribs, and candied bacon are also on the menu. More pics as things get made/ brought. Also, I need a bigger grill.
  10. Well I figured lots of people do a mango salsa, so with leftover peaches, why not try?
  11. How runny was it when sliced? I make a strawberry rhubarb custard pie, and despite several tweaks that should eliminate moisture, I usually get a puddle in the pie pan. Always tasty, but still looking for any hints to improve.
  12. I had in mind to make something with peaches, and then I saw this month's challenge. Perfect timing. Then I saw the recent Food Wishes post for "Baltimore Peach Cake", which confused me for two reasons. First, I'd never heard it called that, I suppose for the same reason no one in Houston would ask for "Texas Brisket". Secondly, it just didn't look like my grandmother's peach cake. Too thick, too bready. Luckily, I had her recipe in an archive, so here we go. For the peaches, I recommend some that haven't ripened yet so they'll slice easier. Since my cast iron wasn't quite big enough, I did use a regular pan for the leftovers and tossed it in the oven. You know, compare and contrast. Even though I used baking powder as the rising agent, it puffed up way more than I remember as a kid. I wonder if Granny used less. I'm also trying to remember if she left it a bit doughy and under-baked, more like a Danish pastry. Anyway, plate with some homemade whipped cream and sprinkle with a dash of cinnamon sugar. Since I still had some peaches left over, I chopped them up to make a peach salsa. Peaches, a bit of onion, green pepper, lime juice, honey, and cilantro. Shrimp were marinated in olive oil, lime juice, cayenne, chili powder, and sweet pepper sauce. Grill until done, then make tacos with the salsa and some crunchy slaw. Corn was also grilled and served with butter and Old Bay.
  13. Very Happy Birthday!, and very tasty meal I'm sure.
  14. A bit long and the camera angle isn't the best, but you can't go wrong learning from Aaron Franklin. He even points out some differences between home/ restaurant trimming and competition trimming. As for your circled picture, my best guess is some of the hard deckle between the point and the flat has already been removed.
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