Picture Thread: What's For Dinner?

[Shaun @ Tru6]

the perfect burger v12.0

First, I think 12.1 will be needed with addition of fresh vidalia onion. Could do caramelized as well but I think the fresh sweet onion will work better on this super simple burger.

wagyu ground beef griddled in ghee with 3 slices of american cheese melted (steam) on top. Kaiser roll griddled in butter. Mayo both sides, burger, a little ketchup. I ended up putting some ketchup in a ramekin and knifing small amounts on each bite to get just the right amount of acid per bite. Grease everywhere, it was sublime.

Should have taken a pic before putting the top on, the melted cheese glistened like gold.

[Baz]

^^^ Beautiful, Shaun. I made burgers last week and really enjoyed the simplicity of the process.

Couple quick questions if you don't mind...

1) Do you make your own ghee?
2) How do you steam the cheese?

Great photo too, BTW!

Thank you, Baz

[Shaun @ Tru6]

Hey Baz, yes, easy to make the ghee and I've been using it more and more these days going into autumn.

Steaming the cheese, just get the pan up to temp and splash a little hot water in it and cover quickly. I have an electric kettle and many times get the water boiling first. It's amazing how fast even room temp water cools down a pan and you can be left with cheeseburger soup if you aren't careful.

[Baz]

Originally Posted by Shaun @ Tru6

Hey Baz, yes, easy to make the ghee and I've been using it more and more these days going into autumn.

Steaming the cheese, just get the pan up to temp and splash a little hot water in it and cover quickly. I have an electric kettle and many times get the water boiling first. It's amazing how fast even room temp water cools down a pan and you can be left with cheeseburger soup if you aren't careful.

Thanks Shaun - but I'm not sure I understand the steaming process you just explained.

You do this while the burger is in the pan after cooking? Lay the slices on top....then hot water in the pan and cover? Do I have it right? Thanks!

[Shaun @ Tru6]

Sorry, I should have been more clear. Burger has been flipped and you've put the cheese on. When you think your burger is done, or just a little before, splash in the water and and cover the pan and let it steam for a good 10 to 20 seconds, sometimes shorter, you really have to get a feel for what cheese melts and how and how warm the cheese is in the first place. I take it out of the fridge an hour before if I remember so it's pretty warm and wants to melt.

Careful, the steam is super hot!

[Baz]

Originally Posted by Shaun @ Tru6

Sorry, I should have been more clear. Burger has been flipped and you've put the cheese on. When you think your burger is done, or just a little before, splash in the water and and cover the pan and let it steam for a good 10 to 20 seconds, sometimes shorter, you really have to get a feel for what cheese melts and how and how warm the cheese is in the first place. I take it out of the fridge an hour before if I remember so it's pretty warm and wants to melt.

Careful, the steam is super hot!

OK got it....thank you, sir!

[sammyg2]

Originally Posted by Shaun @ Tru6

Hey Baz, yes, easy to make the ghee and I've been using it more and more these days going into autumn.

Steaming the cheese, just get the pan up to temp and splash a little hot water in it and cover quickly. I have an electric kettle and many times get the water boiling first. It's amazing how fast even room temp water cools down a pan and you can be left with cheeseburger soup if you aren't careful.

[Baz]

I like the idea of squeezing the moisture out of the hash browns! As well as using a waffle iron for the bacon. Genius!

LOL, those goggles....Alton Brown rocks!

[Evans, Marv]

For hamburgers, my wife does some magic thing with mixing liquid smoke, Worcestershire sauce, garlic salt (?), & maybe some other things into the meat. The best ever.

[Gogar]

Originally Posted by Shaun @ Tru6

the perfect burger v12.0

Beautiful!!! You lost me at the mayo but you got me back with the American cheese!

[vash]

Great burger!

[Gogar]

Tenderloin; 128f for 50 minutes in the bath then Montreal seasoning and then 3-ish minutes on the infra red grill. Not very creative but YUM!!!!! My buddy liked his bite.

Im starting to think that really tender cuts don’t belong in the sous vide.

[Shaun @ Tru6]

So I've got a lot of these mushrooms. Anyone want some? I can ship via USPS.

Bone-in ribeye with shallots, butter and madeira

[Baz]

^^ Looks delicious, Shaun!

Ironically, I just pulled out a couple NY strip steaks from the freezer because I bought mushrooms yesterday and will have them for my dinner tomorrow.

[Shaun @ Tru6]

be sure to post Baz!

[Baz]

Originally Posted by Shaun @ Tru6

be sure to post Baz!

I'm usually too preoccupied with eating what I cook than how it's plated or photographed!

But since it was requested by someone I respect....I will endeavour to do so.

I actually do a lot of cooking here. I just ate a BBQ pulled pork on garlic bread sandwich and it was just insane good. Made the pork in my slow cooker Thursday night and then just used a store bought garlic spread on french bread, which I broiled to crispness perfection. Yum!

[TimT]

Im starting to think that really tender cuts don’t belong in the sous vide.

My observations as well, though filets and tenderloins do well in Sous Vide, just not with long times in the bath..... dont need all the extra time to break down the collagen and fats with the buttery cuts

[Shaun @ Tru6]

Update on the steak. First, this was over 1.5 lb, cut from a standing rib roast at Whole Foods. $12.99/lb and freshly cut from the roast that had the best marbling, can not beat that. Anyway, with so much left over (will be 3 meals), I cut the eye in half and put it back in the saute pan with some leftover mushrooms and then back in the oven to heat up for lunch. Strategically included some cuts of fat. Good lord is was even better than last night. And the best part, tomorrow night's dinner will be the best of the three with the bone. Some food for thought.

[sammyg2]

Picked up a simple recipe many years ago on food channel from Sandra Lee.

Take cold hamburger meat, add a packet of au jus spice mix and some French's fried onions. Mix up and form patties and let them sit in the fridge for a couple hours minimum to let the flavors do favor stuff.

Then cook and eat. Awesome burgers.

[biosurfer1]

What's a good pulled pork slow cooker recipe? I love it and prefer to cook with a slow cooker while I'm at work but everytime it comes out just ok. Looking for better options to try.