Is it me of there’s been a fair bit of fighting in this Bos-nyi game?
- Karine Hains

fighting, spearing, crosschecking. it's all good. they'll be tired enough for TB to beat the winner in 5.

Lol, we’ll see...I can see the Bruins putting up quite the fight...although it seems the injuries are pilling up

fighting, spearing, crosschecking. it's all good. they'll be tired enough for TB to beat the winner in 5.
- fidopro

Lol, we’ll see...I can see the Bruins putting up quite the fight...although it seems the injuries are pilling up
- Karine Hains

they first have to beat NYI

they first have to beat NYI

- fidopro

Indeed they do, won’t be easy by the looks of it

Man, you write great blogs AND go out for beer and steak?

The charmed life, I tell ya! You want both those things together here, you gotta go to the supermarket! Can't even eat at a patio restaurant yet! Thanks, Doug!

Man, you write great blogs AND go out for beer and steak?

The charmed life, I tell ya! You want both those things together here, you gotta go to the supermarket! Can't even eat at a patio restaurant yet! Thanks, Doug!
- Darksyde

you're welcome

Man, you write great blogs AND go out for beer and steak?

The charmed life, I tell ya! You want both those things together here, you gotta go to the supermarket! Can't even eat at a patio restaurant yet! Thanks, Doug!
- Darksyde

Not just a steak really a tenderloin, a Pittsburgh tenderloin, with cajun spice and mushroom and port sauce. And to be fair, restaurants have only just reopened here and the province i down to 200 odd cases a day, i think Ontario’s getting a lot more still no?

- Garfield512

Hey!!!!

My junior B coach was in that movie!

Lol are you trying to make me blush? Not hard right now just came back from the restaurant and might have drank a bit too much beer, but had the best steak EVER, forgot how much fun it was to go out lol

Whatever happens in these playoffs, I think we’ll all remember the epic comeback against TO and the fact that come playoffs time, Price is Prime Price
- Karine Hains

🥺😢

🥺😢
- Woderwick

Why is my nose brown ?

Not just a steak really a tenderloin, a Pittsburgh tenderloin, with cajun spice and mushroom and port sauce. And to be fair, restaurants have only just reopened here and the province i down to 200 odd cases a day, i think Ontario’s getting a lot more still no?
- Karine Hains

Sigh, yeah.... We're still well over 500 cases/day. I miss going out...

Steak sounded amazing... Could likely do without the sauce, I like my steak...steak-y. Most I'll put on a steak is a rub and/or an herb compound butter.

Why is my nose brown ?
- henny1953

Side effect from having your head up your ass?

Sigh, yeah.... We're still well over 500 cases/day. I miss going out...

Steak sounded amazing... Could likely do without the sauce, I like my steak...steak-y. Most I'll put on a steak is a rub and/or an herb compound butter.
- Darksyde

It's a tenderloin, that's hard to even consider a steak for me, you'll need to do a lot to give it some flavour, although a compound butter would help the lack of fat issue. To each their own I guess but for me a tenderloin is barely a steak

Side effect from having your head up your ass?
- Darksyde

*does research


Story checks out

It's a tenderloin, that's hard to even consider a steak for me, you'll need to do a lot to give it some flavour, although a compound butter would help the lack of fat issue. To each their own I guess but for me a tenderloin is barely a steak
- Takemedrunkimhome

For me, given the tenderloin? I'd do a sous-vide cook with a reverse sear. Slather that tenderloin in the softened compound butter, vac-seal, bring to just around blue-rare, then hard sear on cast iron to bring to rare/mid-rare.

For me, given the tenderloin? I'd do a sous-vide cook with a reverse sear. Slather that tenderloin in the softened compound butter, vac-seal, bring to just around blue-rare, then hard sear on cast iron to bring to rare/mid-rare.
- Darksyde

Just got one and did this for the first time a week or so ago. I was shocked by how awesome it was. This is the way.

Still want a ribeye or strip though

Just got one and did this for the first time a week or so ago. I was shocked by how awesome it was. This is the way.

Still want a ribeye or strip though
- Takemedrunkimhome

Oh, for sure.

I've done sous-vide pork tenderloin with the herbed butter mix before. Because you can sous-vide for hours without overcooking, doing that with leaner meats like tenderloin allows the flavors from the compound butter really permeate the meat, without killing the texture. With tenderloins, for me? It's sous-vide or smoke now. Low and controlled temperatures all the way.

Oh, for sure.

I've done sous-vide pork tenderloin with the herbed butter mix before. Because you can sous-vide for hours without overcooking, doing that with leaner meats like tenderloin allows the flavors from the compound butter really permeate the meat, without killing the texture. With tenderloins, for me? It's sous-vide or smoke now. Low and controlled temperatures all the way.
- Darksyde

My gf did boneless skinless chicken breasts and they were so juicey I was shocked. She told me she forgot about them and they cooked for like an hour but stayed the right temp inside. It changed how I plan to cook a lot of proteins moving forward

My gf did boneless skinless chicken breasts and they were so juicey I was shocked. She told me she forgot about them and they cooked for like an hour but stayed the right temp inside. It changed how I plan to cook a lot of proteins moving forward
- Takemedrunkimhome

I'm gonna smoke some chicken wings to munch during the game...mmmmm.

I'm gonna smoke some chicken wings to munch during the game...mmmmm.
- Darksyde

Do you smoke for a full cook or do you finish in a pan or fryer?

Do you smoke for a full cook or do you finish in a pan or fryer?
- Takemedrunkimhome

I finish in the oven, just long enough to crisp up the skin, so you get that crunch. No sauce, just rub and smoke @235 F for 1.5-2 hrs. (Using an apple&hickory mix)

I finish in the oven, just long enough to crisp up the skin, so you get that crunch. No sauce, just rub and smoke @235 F for 1.5-2 hrs. (Using an apple&hickory mix)
- Darksyde

Nice. Secret rub, or..?

good morning to all




GO HABS GO!

Nice. Secret rub, or..?
- Takemedrunkimhome

Not really, though I do prefer a savoury rub to a sweet one, for chicken.
2 Tablespoons Chili Powder (I use Ancho and/or chipotle)
2 Tablespoons Smoked Paprika (If using chipotle, regular paprika works fine!)
1 teaspoon Cumin
1 teaspoon Onion powder
1 teaspoon Garlic powder
2 teaspoons Kosher salt
3 teaspoons Fresh Ground Pepper
1 teaspoon Cayenne (I use fresh ground dried pequin peppers...Good heat, nice smoky flavor)

Dry the wings, add a bit of oil, toss, apply rub, let sit for minimum 1 hour, and smoke away.