What is your Signature Dish?

[enjoythemusic]

Damn you guys are making me hungry!

[Boopie]

Beef brisket cooked for 12 hours on “low” in a crock pot slow cooker.

My husband I make a lot of great meat dishes, whether steak or burgers in a cast iron skillet, or a ribeye roast in the oven (tonight’s dinner). There are times around certain holidays or meals when I make a slow cooked brisket.

I season both sides of the brisket with various spices, and then make a sauce out of tomato paste, raisins (to cut the acidity in the tomato paste) and red wine. I coat the underside of the brisket with the sauce, put the brisket in fat side up, and then slather the top of the brisket with the sauce. I then pour the rest of the wine bottle in for the brisket to cook in (with some water), while not submerging the brisket. I also put some cinnamon and paprika in the liquid, and then cook for 12 hours on low. Sometimes I throw in a couple of garlic cloves. I try to avoid a lot of salt, because a too-salty brisket can’t be undone.

Obviously steak etc. is quicker, but it’s so nice to come home from a long day of work to smell an incredible brisket that’s almost already done, and no more food prep is needed. Plus, I get a large one, so there’s always leftovers.

[SportEye]

Chicken and sausage gumbo

The key is the butter roux.


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[JasoninDenver]

Originally Posted by Easy E

My wife does most of the cooking and she does so very well. My personal station in the Easy family food service is the grill. This may or may not be inline with the intent of the thread, but this is thing thing I like to cook most. Reverse seared filet.

I start them off on the Green Egg, low-ish, anywhere around 300 works. Basic SPG for seasoning(light on the G). Cook to an internal temp of about 125.


Then pull them off and wrap them in foil with a pat of butter to rest while the Blackstone is coming to temp.


I will then run the Blackstone as hot as I can get it - that's right around 600 in the center with all burners at warp drive. Sear to desired finish temp.


Pretty good eats.

Oh hell…. Now I know what I am doing tomorrow night!!!

[JasoninDenver]

No matter how fancy my dishes can get, the one thing everyone asks me how I make every time are my charro pinto beans. No matter how many pounds I do, there are never any damn leftovers for me.

[1William]

After all the pictures I am hungry for dinner at breakfast.