galiuro mountain man Report post Posted June 12, 2023 So 14 hours in and finally sliced it. Very similar to brisket but so much more tender. Put the juices on and it should be some great ends It is pretty tasty right now without being finished. Edit: now that I am about done the wind stops 4 Share this post Link to post Share on other sites
galiuro mountain man Report post Posted June 12, 2023 Last half hour or so, very tender and juicy. Corn is coming along as well. 2 Share this post Link to post Share on other sites
galiuro mountain man Report post Posted June 12, 2023 Ok, I'm gonna have to say, these are without a doubt the best burt ends I have done. One thing I will do different next time is cut them at 190 to 192. I temp probed for tenderness at 195 and was wondering if it was a little too done. Wasn't dry or anything, just not the consistency I like. About as close to perfect as I have gotten burnt ends to be. 5 1 Share this post Link to post Share on other sites
stanley Report post Posted June 12, 2023 Pronghorn backstrap med-rare, a little left over bacon bits, feta, spinach, avocado, misc other veggies. 5 1 Share this post Link to post Share on other sites
Big or Bust Report post Posted June 12, 2023 Pork tenderloin and a mango tomatillo sauce with crappy quality asparagus. 1 Share this post Link to post Share on other sites
CatfishKev Report post Posted June 12, 2023 On 6/9/2023 at 5:45 PM, SwarovskiCoues said: curious on the marinade? Bottle soy sauce, cup brown sugar, 2 squeezed oranges, 1/3 cup rice vinegar, hot Chinese mustard, tablespoon siracha, 3 dashes sesame oil. 2 Share this post Link to post Share on other sites
CatfishKev Report post Posted June 13, 2023 More kababs. Beef n squash with taters and corn. 3 Share this post Link to post Share on other sites
muledeerarea33? Report post Posted June 13, 2023 6 hours ago, CatfishKev said: Bottle soy sauce, cup brown sugar, 2 squeezed oranges, 1/3 cup rice vinegar, hot Chinese mustard, tablespoon siracha, 3 dashes sesame oil. My/grandpas chicken marinade is the same except no siracha, orange juice concentrate instead of oranges, and a cup of bourbon. Oh, and garlic! Good mix bro! 1 Share this post Link to post Share on other sites
trphyhntr Report post Posted June 13, 2023 Deer, jalapeño, bell pepper, onion, Cajun seasoning 5 1 Share this post Link to post Share on other sites
firstcoueswas80 Report post Posted June 13, 2023 Ate out at a Peruvian restaurant tonight with a visiting member from Flagstaff one of my best buds. Absolutely amazing food! Lots of seafood with lime and salt base sauces. Delicious. Share this post Link to post Share on other sites
bigorange Report post Posted June 13, 2023 On 6/11/2023 at 9:09 PM, galiuro mountain man said: Ok, I'm gonna have to say, these are without a doubt the best burt ends I have done. One thing I will do different next time is cut them at 190 to 192. I temp probed for tenderness at 195 and was wondering if it was a little too done. Wasn't dry or anything, just not the consistency I like. About as close to perfect as I have gotten burnt ends to be. I’ve done this with pork belly with great results. Kids call them meat candy. I’ll have to remember to try beef belly next time. Share this post Link to post Share on other sites
CatfishKev Report post Posted June 13, 2023 8 hours ago, firstcoueswas80 said: Ate out ar a Peruvian restaurant tonight with a visiting member from Flagstaff one of my best buds. Absolutely amazing food! Lots of seafood with lime and salt base sauces. Delicious. What's it called? Check out Zemam's Ethiopian food if you haven't yet. It's the bomb. Well get the sampler platter. Share this post Link to post Share on other sites
firstcoueswas80 Report post Posted June 13, 2023 Villa Peru. Google says Zemams is closed. Share this post Link to post Share on other sites
Chef Report post Posted June 13, 2023 16 hours ago, CatfishKev said: More kababs. Beef n squash with taters and corn. I saw on your last kabob post where you had burnt wooden skewers. To deter the skewers from scorching, soak them completely in water for a while before piercing the ingredients. Share this post Link to post Share on other sites
Zeke-BE Report post Posted June 13, 2023 I just came across this. Some of the best food porn Ive seen!!! Share this post Link to post Share on other sites
