Lugnutz/Boston's food thread

Typical El Presidente Random Thoughts type stuff

Re: Lugnutz/Boston's food thread

Postby midd » Sun Jun 26, 2011 8:05 pm

Spencer Pratt wrote:I went in on the purchase of a cow at an auction to be butchered. Anyone do this before?
i guess i can just pick a bunch of cuts from a sheet and get whatever i want.

Ideally i want ribeyes, short ribs, tips, etc

How many pounds of short ribs would you get out of a normal sized cow?


how much did you pay? for what portion?
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Re: Lugnutz/Boston's food thread

Postby Spencer Pratt » Sun Jun 26, 2011 8:27 pm

1/2 a cow it was 200 for my portion. I have to pay a little more for butchering.
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Re: Lugnutz/Boston's food thread

Postby BS1 » Sun Jun 26, 2011 8:35 pm

tballa55 wrote:
Spencer Pratt wrote:How many pounds of short ribs would you get out of a normal sized cow?


Best question ever asked on this board. Waiting for Lugz to google some bullshit answer.


im actually waiting for MCA to say one of his good friends is a butcher......lol
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Re: Lugnutz/Boston's food thread

Postby TeeDub » Sun Jun 26, 2011 10:32 pm

you can get a good look at a T-Bone by sticking your head up your butcher's ass...no.....you stick your head up the cow's ass...no.....
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Re: Lugnutz/Boston's food thread

Postby lugnutz » Mon Jun 27, 2011 8:36 am

tballa55 wrote:
Spencer Pratt wrote:How many pounds of short ribs would you get out of a normal sized cow?


Best question ever asked on this board. Waiting for Lugz to google some bullshit answer.



I Googled that in 09 waiting for someone to ask that exact question.
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Re: Lugnutz/Boston's food thread

Postby Spencer Pratt » Tue Jun 28, 2011 1:30 pm

http://www.google.com/products/catalog? ... CEQQ8wIwAw


I made sun dried tomato and feta grilled turkey meatballs last night

outstanding

only problem was the 1st side stuck a little to the grill

maybe I should have oiled the grill, suggestion lug or any other grill masters
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Re: Lugnutz/Boston's food thread

Postby lugnutz » Tue Jun 28, 2011 1:36 pm

Always brush on some EVOO, or canola oil. A lot of the time people tear meat because they haven't let the proteins meld enough and it still needs more time on that side. A simple trick is to wiggle it slightly (either in the pan or with a spatula or tongs)if it doesn't move much leave it alone. It will release when its done cooking and that side is seared enough.
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Re: Lugnutz/Boston's food thread

Postby Spencer Pratt » Tue Jun 28, 2011 5:31 pm

OK tonight I am remixing my stuffed pork tenderloin, last time I used frozen spinach and it had no flavor, also this time I marinated the pork in garlic, evoo, s+p

stuffing=mushroom, spnach, feta, sundried tomato

seems like a home run so far

serve with a tzatziki sauce
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Re: Lugnutz/Boston's food thread

Postby B Luc » Tue Jun 28, 2011 5:38 pm

Jesus are you entertaining hoes every night or something? You do a lot of pretty big cooking.
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Re: Lugnutz/Boston's food thread

Postby TeeDub » Tue Jun 28, 2011 7:20 pm

Spencer Pratt wrote:serve with a tzatziki sauce



just curious why you would go with a gyro/greek sauce
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Re: Lugnutz/Boston's food thread

Postby Spencer Pratt » Tue Jun 28, 2011 7:41 pm

I like it and it goes well with pork. I personally like it on there, i wouldnt put it on the tenderloin and serve it to people, i just have it on the side.

What would you suggest?
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Re: Lugnutz/Boston's food thread

Postby TeeDub » Tue Jun 28, 2011 8:01 pm

Spencer Pratt wrote:I like it and it goes well with pork. I personally like it on there, i wouldnt put it on the tenderloin and serve it to people, i just have it on the side.

What would you suggest?


hard to say. don't know what the main entree/theme is.
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Re: Lugnutz/Boston's food thread

Postby Spencer Pratt » Tue Jun 28, 2011 9:02 pm

Image
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Re: Lugnutz/Boston's food thread

Postby B Luc » Tue Jun 28, 2011 9:22 pm

Those look fucking delicious.

I've had a salad for dinner every night for pretty much the past week except saturday night. I'm tired of salad, but I'm more tired of being morbidly obese.
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Re: Lugnutz/Boston's food thread

Postby Section 40 » Tue Jun 28, 2011 11:15 pm

Spencer Pratt wrote:1/2 a cow it was 200 for my portion. I have to pay a little more for butchering.


Did your $200 get you half the cow or a portion of half the cow? I ask because that sounds incredibly cheap and the fucking cow probably ate more than $400 worth of grain/corn/whatever in the past month alone.... = Big loss for the seller of said cow. I hope you got a big freezer.
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