Thread: What did you have for dinner? -Part dois

Homemade Tacos and Margaritas

Fruit Salad w/cottage cheese and crackers

Feral boar, cheesesteak.

Originally Posted by ReverendHellh0und

Feral boar, cheesesteak.

That sounds interesting.

Originally Posted by Thorgasm

That sounds interesting.

It was freaking delicious.

Originally Posted by ReverendHellh0und

It was freaking delicious.

I'll bet it was.

T-Rex Ribeye....


Seasoned and ready to go:




Seared at 900 degrees over Lump charcoal and Oak.



Just at 115 Degrees internal:




A little herb butter and pink flake salt to finish:




Cut and ready to be plated:






How Steak is... Done...

Originally Posted by ReverendHellh0und

T-Rex Ribeye....

Just at 115 Degrees internal:

How Steak is... Done...

looks fabulous and great choice on temp, I would not want it any other way.

I got my hands on an uncooked, unseasoned/uncured ham and cooked it up yesterday. I do not have a smoker, and other than basic grilling my outdoor cooking skills are lacking, so I baked it in the oven -(I am not sure how it would have worked with my glaze/drizzle sauce with a smoked flavor anyhow) -300 degrees for I dunno how many hours it ended up being, pulled it when the internal temp was approaching 170.

It was glazed with a self made concoction that I created as I went, it ended up being a dark rum based, tamarind, brown sugar, citrus juice (a local citrus variety that I raided from a friends tree over the winter that looks like tiny oranges but almost has the tartness of lemons) concoction with jerk inspired seasoning (allspice, cinnamon, dash of nutmeg, powdered ginger, thyme, cayenne, and and I cannot even remember what else I grabbed for it).

It came out nice and very moist, and with extra sauce/glaze on the side to drizzle over it, I was in heaven.. and I am not even that huge of a fan of pork to begin with.

there is plenty left over for sammiches as well, made one for a late night snack, and will probably have another for lunch.

Nice, when I do fresh ham, I keep the skin on to make some cracklin.

Originally Posted by ReverendHellh0und

Nice, when I do fresh ham, I keep the skin on to make some cracklin.

Well dammit I did not even think about that, and it was a pita to get the skin off. All good I suppose, although I love them, I am trying to eat a leaner diet. I thought the cracklin was usually the skin being fried/cooked in oil?