Welcome to the IHoP v.2

[mikel7829 90]

Yummy...this looks good!!

 

https://www.newsbreakapp.com/v/0B6u0FEd?s=a99&pd=50520721

[///M5 2,833]

8 hours ago, mikel7829 said:

Yummy...this looks good!!

 

https://www.newsbreakapp.com/v/0B6u0FEd?s=a99&pd=50520721

No.  Make the omelet separate from the toast.  WAY better.

[j-roadtatts 1,129]

 Birdsnest’s are good. I don’t know about all that other goofy shit in there though.

[dem beats 1,223]

Only got an hour and a half of sleep.

FML

 

Ribs are on the smoker though. 

[MKader17 332]

I'm definitely going to grab an anova when they are on sale. I've made sous vide salmon for the w 3 different times and shes really liked it.

[mikel7829 90]

Anybody got a couple of subs,8"s or 10"s for sale that haven't been beat to death?

[mikel7829 90]

Anybody got any suggestion on marinating a steak?

[///M5 2,833]

8 hours ago, MKader17 said:

I'm definitely going to grab an anova when they are on sale. I've made sous vide salmon for the w 3 different times and shes really liked it.

Salmon isn't a protein I feel benefits that much.  Chicken is the big winner.  Salmon loves a nice crust on the meat or skin and slow roasting.

[///M5 2,833]

5 hours ago, mikel7829 said:

Anybody got any suggestion on marinating a steak?

Does the steak need marinade because it isn't a good steak or because it is becoming something else (taco, sandwich, etc)

[///M5 2,833]

9 hours ago, dem beats said:

Only got an hour and a half of sleep.

FML

 

Ribs are on the smoker though. 

I just ate ribs off the smoker.  Babies here though unlike your beasts!!

[///M5 2,833]

because they were in my freezer.

[dem beats 1,223]

27 minutes ago, ///M5 said:

I just ate ribs off the smoker.  Babies here though unlike your beasts!!

How were they?

Ours were amazing.  6.5 hours.  I finish them with a honey ginger glaze.  I know its sweet for you but candied pork is fucking love.

[mikel7829 90]

33 minutes ago, ///M5 said:

Does the steak need marinade because it isn't a good steak or because it is becoming something else (taco, sandwich, etc)

It was a new York strip..Now its in my belly!!! I just put it in a bowl with worshire sauce and lemon pepper.

[nem 2,019]

Front half all wire brushed down. Not bad for living in the rust belt. It will look new when I am done.

[nem 2,019]

This will be the last time I do something like this without removing the frame. Good learning lesson.

[dem beats 1,223]

19 minutes ago, nem said:

This will be the last time I do something like this without removing the frame. Good learning lesson.

You're a masochist either way.

 

Edited July 23, 2018 by dem beats

[nem 2,019]

I will take a picture tomorrow after the converter cures.

https://www.eastwood.com/eastwood-rust-converter.html

Then Wednesday I can apply this.

 https://www.eastwood.com/eastwood-rust-converter.html

[MKader17 332]

1 hour ago, ///M5 said:

Salmon isn't a protein I feel benefits that much.  Chicken is the big winner.  Salmon loves a nice crust on the meat or skin and slow roasting.

How slow after? What is your preferred internal temp? One thing I work with is my wife came from a family that cooked every to death and was scared of food poisoning. The last salmon I cooked came off at 124 but I let sit in the oven at 170 until it hit 132.

[Tirefryr 1,742]

1 hour ago, nem said:

Front half all wire brushed down. Not bad for living in the rust belt. It will look new when I am done.

Is that your Yota?

[Tirefryr 1,742]

22 minutes ago, MKader17 said:

How slow after? What is your preferred internal temp? One thing I work with is my wife came from a family that cooked every to death and was scared of food poisoning. The last salmon I cooked came off at 124 but I let sit in the oven at 170 until it hit 132.

Check your PMs.

[nem 2,019]

22 minutes ago, Tirefryr said:

Is that your Yota?

Yes, my 2005.

[///M5 2,833]

1 hour ago, MKader17 said:

How slow after? What is your preferred internal temp? One thing I work with is my wife came from a family that cooked every to death and was scared of food poisoning. The last salmon I cooked came off at 124 but I let sit in the oven at 170 until it hit 132.

Yikes.  I pulled it at 105

[j-roadtatts 1,129]

13 hours ago, nem said:

Front half all wire brushed down. Not bad for living in the rust belt. It will look new when I am done.

 You are a mad man. I like it!!

[///M5 2,833]

14 hours ago, mikel7829 said:

It was a new York strip..Now its in my belly!!! I just put it in a bowl with worshire sauce and lemon pepper.

A good cut of meat only needs kosher salt and pepper.  Bad cuts of meat need marinade.

[///M5 2,833]

Not saying other herbs and flavors like garlic are bad, just not necessary to marinade.