Novak Conversions Jeep Wrangler TJ engine mounts

The meat gazers corner (a place to show off yer meat)

Cooked my favorite thing to cook tonight. A 2.5 lb tomahawk.

I started by dry brining with hickory smoked salt in the fridge for 36 hours.
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I smoked it with oak wood on a Masterbuilt electric smoker at 220 degrees for 1.5 hours, then reverse seared it on an Inferno infrared broiler (1500 degrees) for 1.5 min per side. After resting for 10 minutes, it finishes at 125 (medium rare) internal temperature, just how I like it. When I took it off, I added some blue cheese, roasted garlic and herb compound butter.
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Then I removed the rib cap to use for some kick ass steak tacos in the next couple of days.
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Then sliced up the rest for dinner tonight and French dip sandwiches later.
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I'm not really much of a fat eater, so I trim all that off before I eat it, but that fat makes for some amazing flavor.
 
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I know this thread has been dormant for awhile, but I recently decided to try and replicate one of my favorite steak meals I've ever had. It turned out great and I thought I'd share.

My father in law lives in Omaha Nebraska and during a visit we made many years ago, he told me about this place in town, called Dixie Quicks, that serves a pepper steak that isn't the traditional pepper corn pepper steak, but rather a chili pepper pepper steak. The restaurant and this dish was featured on Diners, Drive Ins and Dives (S4, EP4) and I knew I had to try it, so we went there for dinner. It was perhaps the best restaurant steak I've ever had!

I'm not one that usually sauces up a steak. I prefer my steak seasoned with salt and pepper, then smoked and seared, and finally finished with a compound butter, but I remembered how much I loved this steak and figured I'd try to replicate it. I think when done right, this sauce can be the perfect compliment to a quality steak.

The sauce is a bourbon cream sauce that is made with anaheim, poblano and jalapeno peppers, along with red onions.

I also made mashed potatoes to go with it.

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This steak was a fat 2" ribeye. It's a lot of fun doing a flambe' sauce when you don't catch your kitchen on fire. 😁

Unfortunately, the restaurant is no longer in business, but thanks to studying the video from that triple D episode, I think I've figured out how to do a decent job of keeping this delicious dish alive.
 
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Murf926 said:
I know this thread has been dormant for awhile, but I recently decided to try and replicate one of my favorite steak meals I've ever had. It turned out great and I thought I'd share.

My father in law lives in Omaha Nebraska and during a visit we made many years ago, he told me about this place in town, called Dixie Quicks, that serves a pepper steak that isn't the traditional pepper corn pepper steak, but rather a chili pepper pepper steak. The restaurant and this dish was featured on Diners, Drive Ins and Dives (S4, EP4) and I knew I had to try it, so we went there for dinner. It was perhaps the best restaurant steak I've ever had!

I'm not one that usually sauces up a steak. I prefer my steak seasoned with salt and pepper, then smoked and seared, and finally finished with a compound butter, but I remembered how much I loved this steak and figured I'd try to replicate it. I think when done right, this sauce can be the perfect compliment to a quality steak.

The sauce is a bourbon cream sauce that is made with anaheim, poblano and jalapeno peppers, along with red onions.

I also made mashed potatoes to go with it.

View attachment 576953
View attachment 576954

This steak was a fat 2" ribeye. It's a lot of fun doing a flambe' sauce when you don't catch your kitchen on fire. 😁

Unfortunately, the restaurant is no longer in business, but thanks to studying the video from that triple D episode, I think I've figured out how to do a decent job of keeping this delicious dish alive.
Click to expand...

I'm glad you described the sauce because in the morning light with my eyes barely open and on my PHOOOOOONE, it honest to goodness looked like the nacho cheese at the skating rink.

EDIT:
Now seeing it on a big 24" monitor with my glasses on it looks nothing like skating rink cheese at all. Looks tasty.

Steak - good
bourbon - good
peppers - good

488-joey-tribbiani-custard-good-jam-good-meat-good.gif
 
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Murf926 said:
I know this thread has been dormant for awhile, but I recently decided to try and replicate one of my favorite steak meals I've ever had. It turned out great and I thought I'd share.

My father in law lives in Omaha Nebraska and during a visit we made many years ago, he told me about this place in town, called Dixie Quicks, that serves a pepper steak that isn't the traditional pepper corn pepper steak, but rather a chili pepper pepper steak. The restaurant and this dish was featured on Diners, Drive Ins and Dives (S4, EP4) and I knew I had to try it, so we went there for dinner. It was perhaps the best restaurant steak I've ever had!

I'm not one that usually sauces up a steak. I prefer my steak seasoned with salt and pepper, then smoked and seared, and finally finished with a compound butter, but I remembered how much I loved this steak and figured I'd try to replicate it. I think when done right, this sauce can be the perfect compliment to a quality steak.

The sauce is a bourbon cream sauce that is made with anaheim, poblano and jalapeno peppers, along with red onions.

I also made mashed potatoes to go with it.

View attachment 576953
View attachment 576954

This steak was a fat 2" ribeye. It's a lot of fun doing a flambe' sauce when you don't catch your kitchen on fire. 😁

Unfortunately, the restaurant is no longer in business, but thanks to studying the video from that triple D episode, I think I've figured out how to do a decent job of keeping this delicious dish alive.
Click to expand...

Looks great
 
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Rickyd said:
Wings from scratch for dinner last night. Hot pepper dredge,high temp peanut oil fry topped with franks Xtra hot buffalo!🥵 No baking or other steps. Pretty quick and holds in the moisture compared to other cooking methods!
View attachment 604313
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Did you bread them, is that what the hot pepper dredge is? They don't sell the extra hot at my grocery store 😞
 
lBasket said:
Did you bread them, is that what the hot pepper dredge is? They don't sell the extra hot at my grocery store 😞
Click to expand...

Dredge is just flour,salt,pepper,garlic powder,onion,cayenne,paprika,(insert favorite mexican chili powders.arbol,etc) or whatever you want.pepper flakes,whatever.

Drain wings,toss them in the dredge and rest.then put em in the oil in a pot just below the smoke temp. Golden brown and they come off onto a paper grocery bag to drain.

I find gallons of the Xtra hot buffalo on Amazon sometimes for about 20$ the hot buffalo is good too with a bit less vinegar taste.
 
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Rickyd said:
Dredge is just flour,salt,pepper,garlic powder,onion,cayenne,paprika,(insert favorite mexican chili powders.arbol,etc) or whatever you want.pepper flakes,whatever.

Drain wings,toss them in the dredge and rest.then put em in the oil in a pot just below the smoke temp. Golden brown and they come off onto a paper grocery bag to drain.

I find gallons of the Xtra hot buffalo on Amazon sometimes for about 20$ the hot buffalo is good too with a bit less vinegar taste.
Click to expand...

Sweet I will have to try this. Not sure ive had breaded wangz before but looks amazing. How long does it take to fry them from raw? I might have to get some of that from Amazon, IDK why but I always feel weird ordering food products from there lol.
 
lBasket said:
Sweet I will have to try this. Not sure ive had breaded wangz before but looks amazing. How long does it take to fry them from raw? I might have to get some of that from Amazon, IDK why but I always feel weird ordering food products from there lol.
Click to expand...

I haven't timed it but the trick is to have the oil hot enough the whole pot bubbles like crazy when they go in, and pull them out before they get dark brown and overcooked. If the temp is too low you get dry wings being in there too long. 10-20min in the pot?

And make sure there is enough oil to cover them and deep fry.

I hear ya on the Amazon food thing. Gallons of buffalo sauce and some Asian ingredients are the only food I've ever bought from Amazon. Only because I couldn't get it anywhere else
 
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Rickyd said:
That is some high praise for meatloaf?

Can you share the recipe?
Click to expand...

Have made this one in the oven without the glaze quite a few times and its good. The smoke and the glaze make it really good.

Pretty much this recipe for the meatloaf but not the glaze. And the glaze from this one scaled down for my one pounder.

Put it right on the grill. Pulled it when the internal was 140. Took about an hour.
 
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CMBD said:
Have made this one in the oven without the glaze quite a few times and its good. The smoke and the glaze make it really good.

Pretty much this recipe for the meatloaf but not the glaze. And the glaze from this one scaled down for my one pounder.

Put it right on the grill. Pulled it when the internal was 140. Took about an hour.
Click to expand...

Thanks. I've never made meatloaf before. I'll give it a try on my smoker!
 
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