It’s the inevitable decades-long devolution of a taco into a cheeseburger.
Step one - just use ground beef. No weird meat.
Step two - too spicy. Use the spice from the chili on a chili-cheese dog (Thank you Glen Bell.)
Step three - replace Mexican toppings with burger toppings. Lettuce, tomato, yellow cheese.
Step four - flour tortillas so it tastes more like a hamburger bun.
Step five (where we’re at) - form the beef into a patty.
I’ve been alternating flank steak and flanken ribs marinated in a korean sauce. It is so damn good. I have to go fill up my propane tanks so I can grill more, or I would be eating it again the next couple of days.
As in
?
Because I was already impressed…
@doogie OMG flanken ribs are divine! What a treat.
The saga of the beef cheeks
I decided to listen to all the good advice I was getting and braise them…AFTER smoking them. I actually wanted to confit them, but I didn’t want to use that much fat on my first attempt (more an economics thing than a nutrition thing), so I instead braised in a combination of leftover kalua pork stock and some beef stock (I’m specifically saying “stock” and not “bone broth” because @Brant_Drake has educated me).
These were one of the most delicious things I’ve ever eaten, and remarkably also some of the most SATIATING things I’ve ever eaten. I got through only half the serving I had on the plate before I just plain wasn’t hungry any more. It was a weird feeling. I wasn’t TIRED of the food, like what happens when you try to just eat dry chicken breasts. And when I eat ribs, the food is so delicious that I don’t have an off switch. But this time, I enjoyed every single bite and then suddenly my body was like “Hey, dude: that’s enough”. I’m wondering if these are just nutrient dense due to all the collagen and connective tissues.
I did the whole thing in a Ninja Woodfire Grill. Smoked on a smoke rack, then put it in the aluminum pan to braise.
They look good.
I’m eating chicken tonight and now I’m sad.
Looks like it!!
Honestly, if you’re buying it in the store it doesn’t matter. This is one thing where you really do need to make it yourself to get a good product.
The pork stock was homemade. Leftover from the last time we made kalua pig, and absolutely divine
I enjoy the way you talk about food.
Thanks! I’ve always been passionate about food, which is probably why I grew up as a fat kid, haha.
Amazing!
I got a mini pan with a lower profile.
Hate to be the person who blames equipment, but the old pan + flat electric stove was definitely the main issue
I love good tools that work. 
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Hate to be the person who blames equipment, but the old pan + flat electric stove was definitely the main issue
You’ve been powerlifting adjacent long enough to know that equipment ABSOLUTELY matters, haha. This cooking challenge actually demonstrates it as well
The guy cooking dollar store food with restaurant quality equipment beat the guy cooking high quality food with dollar store equipment.
I’d put my money on Anna’s improv skills up against that guy, same ingredients & same equipment ten times out of ten.
I made this topic a while back on that subject
@Brant_Drake impressed with stories of hotdog cart shenanigans, but yeah: I really dig the pioneering spirit of “making it work” when it comes to cooking. Seems so primal.
My wife is in a federal prison camp, and it is absolutely amazing to hear the things they manage to make.
Oh wow - I’m sorry to hear that.
