• xenforo has sucessfully updated our forum software last night. Howevr, that has returned many templates to stock formats which MAY be missing some previous functionality. It has also fixed some boroken templates Ive taken offline. Reat assured, we are working on getting our templates back to normal, but will take a few days. Im working top down, so best bet is to stick with the default templates as I work thru them.

carne crosta

  1. ShadowDriver

    Steak Night in the 505 - w/ Pr0n

    I haven't cooked a good steak in a few weeks. Found a couple of really nice prime ribeyes at Costco after waiting 1+00-ish for entry. One for tonight... another in the freezer for next time (they're big and thick). Zipped through and popped out the other side 0+15 later and >$200 lighter...
  2. ShadowDriver

    Anniversary Shenanigans in the Duke City - Surf & Turn w/ Pr0n

    Well, our marriage is now old enough to imbibe on its own... CINCHOUSE and I decided to re-up for another year. :crazy: :becky: I started the evening by firing up some more of that El Diablo lump charcoal from Costco. Big fan! Picked up another 40lb bag for $13. This stuff is excellent...
  3. ShadowDriver

    Duke City Weekend Shenanigans - / Pr0n

    Happy Phriday, Pholks! It's been a good, but busy week out here in the SW USA. I thought I would celebrate the start of the weekend with a bargain bin t-bone from the commissary and a baked potato. After a good scrub down, I gave the tater a light drizzle of EVOO, followed by a heavy-handed...
  4. ShadowDriver

    High Plains Valentines Surf & Turf

    My usual stuffed mushrooms first made an appearance as we worked on the rest of the meal. The lobsters have to swim a long way to get to Eastern New Mexico, so I picked up a couple of tails from some that were living in the Bahamas. A big ribeye with a 50/50 blend of Carne Crosta and Santa...
  5. OneHump

    Carne Crosta

    Someone had mentioned “Carne Crosta” in another thread and I hadn’t heard of it so I looked it up. Not only did I find a lot of positive feedback, but I also learned that it came from Oakridge BBQ, which I’m very familiar with. I decided to run a test. I souse vide a prime ribeye to 125F...
  6. ShadowDriver

    Fri Night Ribeyes on the High Plains - w/ Pr0n

    Last night was a hoot. Our Purple Witch was nearly more excited about handing out candy to the bigger kids than she was about collecting her own! This afternoon, I stopped by the Commissary and picked up a couple of ribeyes and a couple of russet potatoes. The potatoes got a good wash, a...
  7. SmokinJohn

    Tenderloin with Carne Crosta on a Comal

    After realizing there is a Beefsteak TD, I had to post this (even though it is also an answer to a question in another thread). One of the local grocery stores sells the butt end of the tenderloin for 6.99/lb. I can harvest 4 filet mignons from it, and then I have two pieces of tenderloin...
  8. ShadowDriver

    Weekend cookin' on the High Plains - w/ Pr0n!

    Thank heavens for a greatly appreciated weekend! Kicked it off last night with an Oakridge Santa Maria/Carne Crosta ribeye, stuffed mushrooms, grilled asparagus, and a sweet potato. Today, I broke out a rack of spare ribs and some 4 Rivers Smokehouse rub from Stingerhook. This stuff is...
  9. Kanco Connection

    Singed the crap out of my eyelashes but cooked a great steak

    2.2# tomahawk w carne crosta (much appreciation to the Brethren for the fantastic recommendation) and additional S&P. Indirect about 235* took about 1:40 to get to 118*. Used Weber briqs and B&B lump. Took it off and added some EVOO since that is recommended w carne crosta. Got a raging...
  10. S

    Venison, Jah Love Jerk chicken wings, 2.5" bone in chops...

    Things have been crazy and I haven't been on here much but that hasn't stopped me from doing a few good cooks over the last week or so. First up - 2 1/2" bone in chops from the hog we butchered. These were hit with Meat Church's Honey Hog (dang this stuff is good). The same night I...
  11. S

    Hanging Tender - Oakridge Carne Crosta Style

    I did a little Sunday night steak cook last night, this time a hanger rubbed up with Oakridge BBQ's Carne Crosta. I've used this rub a couple times so far and really enjoy it. I should have got the good camera out for this cook but I didn't. Here it is trimmed, tied back together and rubbed...
Back
Top