Where those pistachos come from?

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https://www.consumeraffairs.com/new...tudy-says-the-stuff-wont-kill-you-082525.html

Beef-eaters rejoice: new study says the stuff won't kill you

ConsumerAffairs. A study reveals that animal protein does not increase mortality risk and may reduce cancer-related deaths, supporting both protein types for health.

Large cattlemen-funded survey found no link between animal protein and increased mortality

 

https://www.consumeraffairs.com/new...tudy-says-the-stuff-wont-kill-you-082525.html

Beef-eaters rejoice: new study says the stuff won't kill you

ConsumerAffairs. A study reveals that animal protein does not increase mortality risk and may reduce cancer-related deaths, supporting both protein types for health.

Large cattlemen-funded survey found no link between animal protein and increased mortality

Not sure thats true or not, maybe. Lol

kv

 

Yea, but nowadays it can kill your budget.

 

Pineapple grilled chicken, marinade for 24hrs grill and plate with salad. The wife said moist and tender.

https://www.delish.com/cooking/recipe-ideas/a47354/grilled-pineapple-chicken-recipe/

kv

 

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Pineapple grilled chicken, marinade for 24hrs grill and plate with salad. The wife said moist and tender.

https://www.delish.com/cooking/recipe-ideas/a47354/grilled-pineapple-chicken-recipe/

kv

Interesting recipe ... thanks for posting!

 

Raw pineapple and the juice made from it are loaded with protease (bromelain). This enzyme is used as a meat tenderizer and so if you used raw juice for this recipe, I think it would nearly pre-digest your chicken. It would go way beyond making it tender. The enzyme is easily inactivated by heat, for instance in the canning process.

I think the recipe assumes a pasteurized juice instead of raw, but you know what happens when we assume.

 

Ya next time 24hrs will only be 2 to 4hrs, to me it looses color a more lighter color, still was juicy and tender though

kv

 

That looks so good.

 

Porterhouses on their way to the grill. Just salt and pepper, nothing fancy. Served with baked russets with sour cream and fresh garden chives. So good.

 

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Firing up!!!

 

Mission accomplished!

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Found this recipe for Pork Chops…. https://younggoodsandeats.com/mustard-crusted-pork-chops/

Anyone done this with mustard ? If so how was it

kv

 

Found this recipe for Pork Chops…. https://younggoodsandeats.com/mustard-crusted-pork-chops/

Anyone done this with mustard ? If so how was it

kv

Oh yeah, I've had them many times. The wife makes them adding some white wine. They are absolutely scrumptious.

 

My classic grilling technique. But this time with Short Ribs ... seasoned with salt, pepper, thin slices of roasted garlic and a little rosemary:

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I forgot to post the rib roast I did for New Year's.

 

Your post made me realize that I've gotten behind in my posts here! I'll try to catch up all at once.

One of the family favorites is planked salmon. It's super easy and delicious. My family has quit ordering salmon when we go because it alway falls so far short of this. Soak a cedar plank, apply a thin layer of olive oil, lay the fish on the wood, meat down if it has skin. Bake at 320-350°F. Timing is not super critical, maybe 20 minutes? You want the translucency of the flesh to disappear and you definitely don't want to overcook the salmon. That's really the only way to ruin it. Bloody Mary's optional! Home made Hollandaise mandatory, IMHO.



Milk-braised pork shoulder. I could have never made this one up on my own - it seems impossible - but apparently it's a well-known Italian dish. Everybody likes this one. https://www.scribd.com/document/101247604/The-Cook-and-the-Butcher#page=22



Reverse seared filet mignon. A big hit for a special occasion. Get the meat at Costco. It's not cheap but wow. Keep reminding yourself, "It's cheaper than eating out". I love the reverse sear process - so easy and reliable.


Hawaiian style short ribs. More or less this recipe:
https://recipekeeperonline.com/recipe/ofJZqhOae0yiYuX8GJ0veQ


And finally, the Christmas prime rib with its marinade. Recipe upon request.

 

You know what, those aren't filet mignons, they're thick lamb chops. Same reverse-sear cooking technique.