News:

SMF - Just Installed!

Main Menu

Tonight's cook *pic heavy

Started by inkaddictedchef1, April 15, 2019, 06:17:26 PM

Previous topic - Next topic

inkaddictedchef1

Reverse seared eye of ribeye

Sent from my SM-G965U using Weber Kettle Club mobile app


Jules V.

#1
Currently cooking some chicken but it doesn't look appetizing anymore once  i saw this. Can't really get any better than eye of ribeye.
Dude thanks for ruining my dinner

Mike in Roseville

It doesn't get any better than this! Matt, you've beautifully elevated that dish. Exceptional!


Sent from my iPhone using Weber Kettle Club

JEBIV

It looks awesome, I need to know how you incorporated or served the Huitlacoche. I see it on the steak but is that how it appears once warmed/cooked
Seeking a Black Sequoia I know I know, I'd settle for just the tabbed no leg grill

hawgheaven

Jeezus man, you nailed that meal!!
Multiple kettles and WSM's. I am not a collector, just a gatherer... and a sick bastard.

HoosierKettle


Quote from: JEBIV on April 16, 2019, 02:57:57 AM
It looks awesome, I need to know how you incorporated or served the Huitlacoche. I see it on the steak but is that how it appears once warmed/cooked

I will take a guess and say he used it to make a compound butter. Just guessing.


Sent from my iPhone using Weber Kettle Club mobile app

Cellar2ful

I had no idea what Huitlacoche is.  Googled it.  For anyone else like me that didn't know what it was. Read this in your best Cliff Clavin voice, beginning with "You know Normy, it's a little known fact that Huitlacochre is............"

"Pronounced whee-tla-KO-cheh, huitlacoche is also known as corn mushroom, corn smut or Mexican truffle. It is a fungus, which randomly grows on organic corn (not sprayed with any fungicide). It is rare, as it develops on the corn ears as they ripen after the rainy season or an errant rainstorm."




My thing is wine (as indicated by my handle).  Huitacoche is like Botrytis or Noble Rot in the world of desert wines.
"Chasing Classic Kettles"

Mike in Roseville

Quote from: HoosierKettle on April 16, 2019, 03:24:02 AM

Quote from: JEBIV on April 16, 2019, 02:57:57 AM
It looks awesome, I need to know how you incorporated or served the Huitlacoche. I see it on the steak but is that how it appears once warmed/cooked

I will take a guess and say he used it to make a compound butter. Just guessing.


Sent from my iPhone using Weber Kettle Club mobile app

Yeah, it's a compound butter; but Matt went all "Iron Chef" with it.  8)


inkaddictedchef1

Quote from: Mike in Roseville on April 16, 2019, 08:56:21 AM
Quote from: HoosierKettle on April 16, 2019, 03:24:02 AM

Quote from: JEBIV on April 16, 2019, 02:57:57 AM
It looks awesome, I need to know how you incorporated or served the Huitlacoche. I see it on the steak but is that how it appears once warmed/cooked

I will take a guess and say he used it to make a compound butter. Just guessing.


Sent from my iPhone using Weber Kettle Club mobile app

Yeah, it's a compound butter; but Matt went all "Iron Chef" with it.  8)
... Mike, Ha! 70 plus hours a week I cook what the guests want and posture self and crew to keep the chef/owner off perusing other ventures and "out of the way".
Family meals and weekend cooks are the only times I get to cook for the love of cooking and the process to put a piece of self on the plate as it's my easiest for of expression.

Sent from my SM-G965U using Weber Kettle Club mobile app


griz400