Juana & SR's Grill (with Hype)

off-topic conversation unrelated to Jane's Addiction
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SR
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Re: Juana & SR's Grill

#21 Post by SR » Wed Oct 26, 2016 1:01 pm

Juana wrote:SR in honor of Texas officially being labeled as a swing state I'm gonna celebrate, thawed these fuckers out letting them get to room temp and about to clog some arteries

Image
:lol: Y'all still scare the shit out of me with the exception of one particular Faker and Laker fan!

Those look amazing and from the same bull it appears. This quality level requires nothing more than proper seasoning and preparation. And you're right on the price....too, in an 'excellent' steakhouse, those would go for 80 to 100 a pop. They look like they're 20+ oz with bone. See you have your disposable 1/2 400 pans at ready as well. :thumb:

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Hype
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Re: Juana & SR's Grill

#22 Post by Hype » Wed Oct 26, 2016 1:09 pm

SR wrote:
Juana wrote:SR in honor of Texas officially being labeled as a swing state I'm gonna celebrate, thawed these fuckers out letting them get to room temp and about to clog some arteries

Image
:lol: Y'all still scare the shit out of me with the exception of one particular Faker and Laker fan!

Those look amazing and from the same bull it appears. This quality level requires nothing more than proper seasoning and preparation. And you're right on the price....too, in an 'excellent' steakhouse, those would go for 80 to 100 a pop. They look like they're 20+ oz with bone. See you have your disposable 1/2 400 pans at ready as well. :thumb:

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Juana
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Re: Juana & SR's Grill

#23 Post by Juana » Wed Oct 26, 2016 4:05 pm

SR wrote:
Juana wrote: :lol: Y'all still scare the shit out of me with the exception of one particular Faker and Laker fan!

Those look amazing and from the same bull it appears. This quality level requires nothing more than proper seasoning and preparation. And you're right on the price....too, in an 'excellent' steakhouse, those would go for 80 to 100 a pop. They look like they're 20+ oz with bone. See you have your disposable 1/2 400 pans at ready as well. :thumb:
Of course gotta have the disposables because if I don't wash the non-disposables right away then the dogs get unruly. Yeah they smallest one was 2.2 with the bone and largest was 2.28 with the bone according to my food scale. I'm also hosting some friends for the WS and they're unfortunately Cubs fans but have to be a good host or the better half will kill me.

Image

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Re: Juana & SR's Grill

#24 Post by SR » Wed Oct 26, 2016 4:45 pm

So, are you cutting them on a bias (about a 1/2 inch w.) to feed 4?

Pups are in for a treat as well

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Re: Juana & SR's Grill

#25 Post by Juana » Wed Oct 26, 2016 4:51 pm

SR wrote:So, are you cutting them on a bias (about a 1/2 inch w.) to feed 4?

Pups are in for a treat as well
Well typically since they're so big I let people cut what they want since her friends will not be able to eat a whole one. And yeah I usually chop up what fat people do not eat and fry it up for the dogs as a treat. I'm going to saw the bones up and use 1.5 to make a stock for some beans and give the rest of those to the dogs.

I actually wanted to do a brisket but it didn't thaw out in time and I didn't want to rush it and ruin good meat. Well that and I doubt people wanted to wait until like 2AM to eat :lolol:

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Re: Juana & SR's Grill

#26 Post by SR » Thu Oct 27, 2016 8:38 am

Juana wrote:
SR wrote:So, are you cutting them on a bias (about a 1/2 inch w.) to feed 4?

Pups are in for a treat as well
Well typically since they're so big I let people cut what they want since her friends will not be able to eat a whole one. And yeah I usually chop up what fat people do not eat and fry it up for the dogs as a treat. I'm going to saw the bones up and use 1.5 to make a stock for some beans and give the rest of those to the dogs.

I actually wanted to do a brisket but it didn't thaw out in time and I didn't want to rush it and ruin good meat. Well that and I doubt people wanted to wait until like 2AM to eat :lolol:
Do you have a smoker/bbq like most I think of there?....the 55 gl barrel cut on it's side?

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Re: Juana & SR's Grill

#27 Post by Juana » Thu Oct 27, 2016 10:38 am

72" and a 30" smoke box and then I have a tube that routes the smoke out of my patio so people can hang out out there and not deal with itchy eyes etc. I have a gas grill as well (I know I know but I'm lazy and usually only use it for wings or searing if I'm in a hurry)

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Re: Juana & SR's Grill

#28 Post by SR » Thu Nov 03, 2016 3:26 pm

[img]
ceviche.JPG
ceviche.JPG (128.67 KiB) Viewed 7315 times
[/img]

Likely the last one of the season.....straight Mexican Ceviche.....Orange Roughy, Serranos, Cilantro, Tomatoes, Red Onion ( :hehe: , yeah....not so Mexican), Lemon&Lime juice....seasoned to taste.

All but the fish and onion are the last gasps from my garden this year....

Go Celtics!

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Re: Juana & SR's Grill

#29 Post by kv » Thu Nov 03, 2016 3:37 pm

Much like sushi...nobody is supposed to ever speak of ceviche

Now I will have to drive over to my Mexican market I love within 48 hours :lolol:

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Re: Juana & SR's Grill

#30 Post by SR » Thu Nov 03, 2016 3:51 pm

kv wrote:Much like sushi...nobody is supposed to ever speak of ceviche

Now I will have to drive over to my Mexican market I love within 48 hours :lolol:
Is it a carniceria as well? I have a few I frequent....some as far as 10 miles away.

Fish cooks a bit with the acid, but still, there are some fish not at all advised.

Now it's on to fall/winter dishes even though it's 80 efffin degrees today :rockon:

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Re: Juana & SR's Grill

#31 Post by kv » Thu Nov 03, 2016 4:26 pm

Yep, La Venadita in Carson is my jam for ceviche and carne asada.

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Re: Juana & SR's Grill

#32 Post by SR » Thu Nov 03, 2016 5:08 pm

The one I go to that's far is around 130th and Inglewood.....forgot the name.

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Juana
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Re: Juana & SR's Grill

#33 Post by Juana » Thu Nov 03, 2016 8:48 pm

I got one close buy that is wonderful but typically to get the freshest fish I have to go to the coast. I'm going shark fishing this weekend so I will hopefully be able to pick up a good amount of seafood for the rest of the winter. That ceviche looks amazing. As for carne asada I will drive all the way down to the South side of San Antonio to hit this hole in the wall mom and pop place.

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Re: Juana & SR's Grill

#34 Post by Juana » Mon Nov 07, 2016 11:37 pm

Image

Getting these prepped for tomorrow, pics do not show all the marbling but they're gonna be great.

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Re: Juana & SR's Grill

#35 Post by SR » Tue Nov 08, 2016 8:49 am

That was a big animal

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Juana
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Re: Juana & SR's Grill

#36 Post by Juana » Tue Nov 08, 2016 8:51 am

SR wrote:That was a big animal
They get beef right out here

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Re: Juana & SR's Grill

#37 Post by SR » Tue Nov 08, 2016 9:05 am

:cool:

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Re: Juana & SR's Grill

#38 Post by SR » Wed Nov 23, 2016 5:58 am

No Turkey

Doin a home made noodle/pasta this am.....salt, flour, eggs, H2O.....laying them out to dry for 30 hours. Searing of chicken quarters in white hot cast iron pan, deglazing with lemon, white wine and then SLOOOOW braise in chix stock and herb bouquet.

Bringing the noodles back in jus and stock....served with chix and mashers, jus reduction gravy....bacon and balsamic Brussel sprouts.

Pumpernickel, sausage, wild mushroom stuffing started with mirepoix, sage, thyme, and a touch of rosemary....bound with Plugra butter.

Julian Pie Co. https://julian-pie.myshopify.com/ Dutch Apple Pie a la mode. (Haagan Daz Vanilla).

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Re: Juana & SR's Grill

#39 Post by Juana » Fri Nov 25, 2016 8:52 am

We did a deer shoulder and leg, a ham, a turkey, some skirt steak, a beef loin, a pork loin, and obviously sides. I will post pics when I come to from my food coma.

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Re: Juana & SR's Grill

#40 Post by SR » Fri Nov 25, 2016 9:43 am

:lol: Yeah, see ya in a year or two

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Re: Juana & SR's Grill

#41 Post by SR » Wed Dec 14, 2016 5:52 pm

Finishing up this Emeril recipe with a leftover pot roast....

http://www.foodnetwork.com/recipes/emer ... ecipe.html

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Juana
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Re: Juana & SR's Grill

#42 Post by Juana » Wed Dec 14, 2016 10:43 pm

SR wrote:Finishing up this Emeril recipe with a leftover pot roast....

http://www.foodnetwork.com/recipes/emer ... ecipe.html
Nice! I'm going to be smoking a brisket and a couple Boston Butts this weekend.

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Re: Juana & SR's Grill

#43 Post by SR » Thu Dec 15, 2016 7:54 am

:lol: , there needs to be a bridge to the exercise thread here.

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Re: Juana & SR's Grill

#44 Post by Juana » Sat Dec 17, 2016 8:04 pm

SR wrote::lol: , there needs to be a bridge to the exercise thread here.
As well as sponsorships from diabetic and heart medications :lolol:

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Re: Juana & SR's Grill

#45 Post by Hype » Fri Apr 14, 2017 9:22 am

Reviving this thread. Last week I corned a 4lb beef brisket, and today I'm smoking it with apple wood to make pastrami for "Easter/Passover" on Sunday. :rockon:

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