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I made hamburger pie last night. It looked like a disaster but was fantastic. The pie crust is always the hardest, the secret is crisco. After that mixed brown gravy into ground beef, veggies and beans to make it a thick stew. Add the thick layer of meat stew in the pie, coved it with lots of cheese, then ad a final layer of mashed potatoes. Bake till done.

Super bowl is going to be ribs. I have presmoked them on the traeger for six hours. Just need to defrost and cook at 225 in the oven for a few hours.
 
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donkiez said:
I made hamburger pie last night. It looked like a disaster but was fantastic. The pie crust is always the hardest, the secret is crisco. After that mixed brown gravy into ground beef, veggies and beans to make it a thick stew. Add the thick layer of meat stew in the pie, coved it with lots of cheese, then ad a final layer of mashed potatoes. Bake till done.

Super bowl is going to be ribs. I have presmoked them on the traeger for six hours. Just need to defrost and cook at 225 in the oven for a few hours.
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Crisco makes pie crust flaky as does lard.
 
Lanny said:
Crisco makes pie crust flaky as does lard.
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I'm really just discovering the wonders of baking with crisco. I've always substituted butter in the past but that makes things a little greasy. Crisco is amazing. I've also been using pastry flour which takes it up another level.
 
Butter needs to be very cold. Cut into small pieces and chill about 3/4 while freezing the rest. Chill flour, use ice water. I never have greasy pie crust.
 
ABM said:
Any of you enjoy cooking? I know I do. Anyway, if you have good recipes/techniques you'd like to share here, I'd love to check them out!

Normally, I prefer to grill my steaks. I have one of those kamado-style grills that does an amazing job. I generally do the kosher salt method (I can explain if anyone is interested) and the steaks are really, really good. I prefer a rib-eye (USDA Prime from Costco).

OK, so, we have a Jeff Ruby Steakhouse in Nashville (there are a number of them in the South), and consider it our go-to steak restaurant for special occasions. https://www.jeffruby.com/nashville . Their steaks (and overall atmosphere) are a-mazing!

Now, considering the COVID-19 challenges, they're now offering "meal kits", whereas you drive up, grab the kit (whatever you've ordered), then cook it at home. We haven't done that yet, but I found their technique (video) to be interesting, and certainly worth a try, whether I use one of their steaks, or not.

Check it out.

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Rib eye is the second best steak. The New York is the king of steaks.
Salting with kosher salt half an hour or more before cooking is incredibly delicious. I've learned to use a lot of salt. It makes the exterior delicious with a fantastic crush. Yeah, steaks must be grilled, I think it's a federal law.
 
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Lanny said:
Rib eye is the second best steak. The New York is the king of steaks.
Salting with kosher salt half an hour or more before cooking is incredibly delicious. I've learned to use a lot of salt. It makes the exterior delicious with a fantastic crush. Yeah, steaks must be grilled, I think it's a federal law.
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Someday soo, I'll be trying my first tomahawk. Yes, salting beforehand is nice. NOTHING but kosher salt for sure.
 
Try crushing a garlic clove, mix with a tablespoon olive oil, and rub on steak about an hour before grilling. Then after it's done squeeze on a bit of lemon.
 
crandc said:
Try crushing a garlic clove, mix with a tablespoon olive oil, and rub on steak about an hour before grilling. Then after it's done squeeze on a bit of lemon.
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YES!

I like a garlic/butter/worcestershire sauce mix for rib eyes but yours would work too.
 
This is some of the best rub I've ever made. Makes a lot, so certainly can be scaled down to suit.

1/2 Cup paprika (split 50/50 with smoked paprika for a little more smoked pep)

3 Tbs. cayenne pepper (or less to suit)

5 Tbs. freshly ground black pepper

6 Tbs. garlic powder (or granules)

3 Tbs. onion powder (or granules)

6 Tbs. kosher salt

2 1/2 Tbs. dried oregano

2 1/2 Tbs. dried thyme
 
Flat side of a knife crushes effectively.

I use olive oil for the flavor and to avoid meat/ dairy mixing.
 
crandc said:
Flat side of a knife crushes effectively.
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Indeed. I usually use it when crushing a number of cloves at once. It's a one-step deal. No smashing, then chopping. At any rate, it was just a thought as I had recently purchased one.
 
ABM said:
Someday soo, I'll be trying my first tomahawk. Yes, salting beforehand is nice. NOTHING but kosher salt for sure.
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I've never tomahawked a steak. Always seemed like a waste of time unless you need a handle when cooking or when gnawing on the bone.
 
ABM said:
This is some of the best rub I've ever made. Makes a lot, so certainly can be scaled down to suit.

1/2 Cup paprika (split 50/50 with smoked paprika for a little more smoked pep)

3 Tbs. cayenne pepper (or less to suit)

5 Tbs. freshly ground black pepper

6 Tbs. garlic powder (or granules)

3 Tbs. onion powder (or granules)

6 Tbs. kosher salt

2 1/2 Tbs. dried oregano

2 1/2 Tbs. dried thyme
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I had some great grilled chicken that used nothing but onion salt and garlic powder. i think a little cayenne pepper might have made it even better.
 
crandc said:
Try crushing a garlic clove, mix with a tablespoon olive oil, and rub on steak about an hour before grilling. Then after it's done squeeze on a bit of lemon.
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I'm a purist when it comes to a steak. I just want the kosher salt.
I figure if you want sauces or additional spices on your steak you need to buy a better steak.
 
All that money people she'll out for baby greens? I thinned the winter lettuce, kale, bok choy and arugula and got enough baby greens for a salad.
 
Crap! Shell out. What is this with S2 edits that turn sentence to nonsense?
 
Lanny said:
I'm a purist when it comes to a steak. I just want the kosher salt.
I figure if you want sauces or additional spices on your steak you need to buy a better steak.
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why ruin it with salt? lol
Salt is bad for ya Lanny! Unless you're an athlete.
 
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