Fifth Avenue Forum

not to get off topic bc this is good talk but cherry season is in full swing and peaches are gaining momentum

so the world may be falling apart but i'm going to enjoy some damn good produce

not to get off topic bc this is good talk but cherry season is in full swing and peaches are gaining momentum

so the world may be falling apart but i'm going to enjoy some damn good produce

This is the first week that we're getting produce in our CSA that isn't green leafy things or storage items from last year. Kinda stoked.

I made a stonefruit bbq sauce to go with dinner last night. Was good, will eat again.

(Peaches and apricots from the back yard, cherries from the store)

not to get off topic bc this is good talk but cherry season is in full swing and peaches are gaining momentum

so the world may be falling apart but i'm going to enjoy some damn good produce

i have been super underwhelmed with the produce lately - costco, sams, giant eagle, aldi, fresh thyme, trader joes - each seem to get moldy within 48 hours. i have karen'd a lot of stores lately

It's likely because they are being harvested more slowly and thus older. thanks to covid

The only place where I have not seen a dip in quality over the last couple months is the farmers market, or going directly to the farm itself and buying from their roadside stand.

I noted sometime in late April or early May that I took a drive through local farm country, and there were dozens and dozens of acres of unpicked produce just rotting in the field.

not to get off topic bc this is good talk but cherry season is in full swing and peaches are gaining momentum

so the world may be falling apart but i'm going to enjoy some damn good produce

i have been super underwhelmed with the produce lately - costco, sams, giant eagle, aldi, fresh thyme, trader joes - each seem to get moldy within 48 hours. i have karen'd a lot of stores lately

Definite supply chain issues. Buy local when you can.

not to get off topic bc this is good talk but cherry season is in full swing and peaches are gaining momentum

so the world may be falling apart but i'm going to enjoy some damn good produce

i have been super underwhelmed with the produce lately - costco, sams, giant eagle, aldi, fresh thyme, trader joes - each seem to get moldy within 48 hours. i have karen'd a lot of stores lately

I bought blackberries (which aren't cheap) yesterday AM. Went to have some with lunch today and they were already getting moldy on the bottom. The hell man.

Made some stir fried Mama noodles today


daaaaaaaaaaaaaaaaaamn that was good

Who would happen to have a good recipe for some smoked ribs?

cc: @mac5155

I know next to nothing about this and have always bought the $50 cheapo from Walmart to make hamburgers, etc...

I'm in the market for a next-step-up grill (charcoal preferably) top end price would be $250.00.

Any ideas?

I’ve had my Weber kettle grill for about 15 years and would definitely recommend.

Concur for sure. 22" master touch. Just such a great purchase and works very well for smoking too.

Who would happen to have a good recipe for some smoked ribs?

cc: @mac5155

Pork?
Baby back or SLC?

Too late. Got some pork baby back ribs.. gonna try this 3-2-1 method and see what happens.

Would've been my recommendation. What rub you use?

I grabbed a 40oz tomahawk ribeye today. Going to make it for our anniversary Monday with some scallops.

Should I sous vide or reverse sear on the pellet grill?
It's about 2 inches thick.

I'm guessing you paid a good bit of money for that.

You know my recommendation.

Sous vide that bad boy

I'm guessing you paid a good bit of money for that.

You know my recommendation.

38 dollars. 13.99pp.

My only hesitation to SV is... How the Sam f do I finish a piece of beef that's a foot and a half long?

I grabbed a 40oz tomahawk ribeye today. Going to make it for our anniversary Monday with some scallops.

Should I sous vide or reverse sear on the pellet grill?
It's about 2 inches thick.

Really want a tomahawk, but can’t justify paying for all that bone!

I'm guessing you paid a good bit of money for that.

You know my recommendation.

38 dollars. 13.99pp.

My only hesitation to SV is... How the Sam f do I finish a piece of beef that's a foot and a half long?

Grill?

I’d slow and low in the oven and then sear on a screamin hot grill.

Would've been my recommendation. What rub you use?

Made a sauce and have a KC style rub from the local meat market. I'm excited to see how this goes. First attempt

I'm guessing you paid a good bit of money for that.

You know my recommendation.

38 dollars. 13.99pp.

My only hesitation to SV is... How the Sam f do I finish a piece of beef that's a foot and a half long?

Maybe think that through on the front end, Chief.

Also, wouldn't that be your question with any non-SV cooking method?

True. OK SV and grill finish it is.