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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-21-2011, 03:55 PM | #31 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Very nice!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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12-21-2011, 04:09 PM | #32 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Everything about this post is beautiful!
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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12-21-2011, 04:21 PM | #33 |
is One Chatty Farker
Join Date: 02-06-09
Location: Orange County, CA
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That looks soooooooo good!!!! Your the man MOOSE!!!
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Ryan Chester - The Rub Company & Smoqued California BBQ |
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12-21-2011, 04:27 PM | #34 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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The Missus’ Green Peppercorn Sauce - As Requested
OK, here it is!
The Missus’ Green Peppercorn Sauce 2 cups beef stock ½ cup red wine of choice 1 shallot, minced 2 cloves garlic, minced 1 teaspoon jarred green peppercorns with juice ½ teaspoon whole black peppercorns 3 T butter 3 T. flour Dash of Kitchen Bouquet Salt and pepper to taste. Combine beef stock, green and black peppercorns, shallots and garlic into 1 quart saucepan. Simmer for 30 minutes then add red wine and increase heat to medium high. Boil off the red wine for 2-3 minutes then remove from heat. Strain stock to remove the peppercorns, garlic and shallots and replace broth into sauce pan and bring to a gently boil. Melt butter and flour together to form a roux and cook for 3 minutes. Add roux to broth using a wire whisk and boil for 2 minutes. Slowly add a dash of Kitchen Bouquet or more as desired for a richer, dark brown color. Serve with beef or lamb. Serve with beef or lamb.
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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Thanks from:---> |
12-21-2011, 04:27 PM | #35 |
On the road to being a farker
Join Date: 12-24-10
Location: Portsmouth Virginia
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Darn it, now I'm hungry, AGAIN. Beautiful peice of meat you cooked up there.
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2ndChance, 22.5 Weber Kettle & ECB-M & Smokey Joe & MUDS and UDS |
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12-21-2011, 04:27 PM | #36 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Wait. I can't believe I didn't post in this thread. I mean, I DID reference it in another thread as a great example so the cook obviously impressed me...
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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12-21-2011, 05:21 PM | #37 |
is One Chatty Farker
Join Date: 03-06-11
Location: Hillsdale,Mi.
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That is still a great looking steak,just showed it to Mama Bear and she said we have to have some of that this weekend I told her like Friday night ...
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