I always wanted to make... BOOM!

Alright guys and gals, here's a new food thread for us all. One that will kick some of our asses into gear.
 
Post what you plan to cook and have it all worked out (or are working it out), but haven't made it yet. Describe it as you see it, and that will be the inspiration for you too cook it. When you finally do, go ahead and quote it with your masterpiece below. Boom!
 
And to the peanut gallery, feel free to egg us on
 
Spicy a must.
 
I will start.
 
There's this Alsation pizza/flatbread called a tarte flambee. I've had it many times. Like a rustic cracker crust pizza. The base is often creme fraiche. The one I want to make is...
Tarte Flambee
Creme fraiche base
Seared bay scallops
A mild nutty melting cheese, fontina or havarti
Fresh dill
Saffron-infused oil drizzle
A tangy hot sauce (or spice up the oil)

 

[The Hot Pepper]

Keema matar is awesome! I love that dish, with the naan it's like a taco!

 

[Ashen]

I have always wanted to make vada pav, since I heard about it last week at least.

Sometime over the Xmas break maybe.


https://youtu.be/AL2T8c9vFSI

 

[MikeUSMC]

BUMP!

“I always wanted to make…”

a “BEEF HAMMER”

This cut of meat is a bone-in beef rear hind shank. For anyone else who might be considering smoking this cut, you should know that it’s very lean, with a TON of silver skin, and a lot of tendons and ligaments in it. It also took MUCH longer to cook than I’d expected it to. Not trying to deter anyone! Just letting you know

Kept the seasoning on this simple, and went with a 50/50 blend of Lawry’s Seasoned Salt and black pepper. 7lbs before trimming and, smoking at 275°F, it took a full 10 hours to cook That absolutely shocked me, after seeing just how lean this cut was. Anyway, here we go…

Once the internal temp hit 200° (I should’ve let it go til at LEAST 206°, but it was getting really late), I yanked it off, drizzled it with beef tallow, wrapped it up and let it rest in a cooler, wrapped in blankets for 1.5 hours. After the rest, I started pullin’, and dumped the liquified bone marrow all over the shredded beef

Ended up making street tacos with this
Topped with chimichurri, spicy pickled red onions, cotija cheese and lime juice (forgot to top with cilantro )

Fun cook! Fred Flintstone would be proud
Thanks for looking, everybody!

 

[midwestchilehead]

I can't believe you forgot the cilantro! It sounds yummy. How did it taste?

 

[rgreenberg2000]

Strangely, my brother just sent me a pic he found of someone who had just cooked this as well....the pic didn't specify what cut it was, but we both assumed some version of whole beef shank......and it looks just like what you have there! I'll have to track one down.

Looks fantastic!

R

 

[MikeUSMC]

Strangely, my brother just sent me a pic he found of someone who had just cooked this as well....the pic didn't specify what cut it was, but we both assumed some version of whole beef shank......and it looks just like what you have there! I'll have to track one down.

Looks fantastic!

R

Thanks! Yeah, I usually see it labeled as “Osso Buco” in the meat cooler, but it’s already sliced into 1” thick pieces (roughly) for stew/braising. I asked the butcher if he had any that weren’t cut up yet and got lucky It was $3.99/lb and the whole piece cost me $28

I can't believe you forgot the cilantro! It sounds yummy. How did it taste?

It was really good! I’m still surprised by how long it took to cook though, with it being such a lean cut! Going into it, I couldn’t fathom it taking more than 6 hours at 275°F, so I started it just before 11am, thinking: 6 hour cook, 1 hour rest, dinner at 6pm, right? Well, by 6pm, the I.T. was only at 165°, and I had wanted to let it go until it hit 208° I didn’t want to but, I broke down and had to use the Texas crutch and added about 3/4 cup of beef broth to the foil, to braise it a little and speed up the cook. I also cranked the smoker up to 300° for the last 3 hours too because it was getting late. After a 1.5 hour rest in the cooler, I didn’t end up eating until 10:30pm

I’ll admit that it did come out kind of “oily,” but I think I might’ve gone a little overboard when drizzling the beef tallow on there during the wrap, haha. Either way, it came out delicious, even though I forgot the cilantro…