Dank A$$ Beef

So I got hammered and decided to braise this beef roast because I felt like it. Usually make this type of shit in the winter, but I was like… Naw the time is now. So I took the beef roast and seared that bitch. Made some beef stock in a cast iron Dutch oven. Added red wine vinegar, onion, carrot, celery, garlic, sriracha, and some tomato paste. Brought the liquid to a boil. Placed the meat inside and placed it in the oven at 315 degrees for 5 ish hours. Made sandwiches out of it because a young pimp likes to eat with his hands. The beef literally falls apart when done and melts in your mouth (no chewing necessary yabish). More to come this weekend I promise.  

    
    
   

Cielo

I haven’t posted in a long @$$ time, but I’m back. Recently I went to Cielo at the 4 seasons. Had an epic meal sampling a charcuterie and cheese plate, scallops, foie gras with bone marrow,, squid ink pasta, lamb chops, and Osso Bucco. 

   

Here we have duck andoullie, lardo, prosciutto and smoked ham. Cheese were Gorgonzola, a peanut butter infused cheddar (was flame af), and one I can’t remember because I was hammered. Also another slice of foie gras.

  

Scallops poached in butter were super tender. 

  

Here’s the foie gras and bone marrow. 

  

The squid ink pasta in a cream sauce with lobster (whole claws was dank).

  

Lamb chops that were the juiciest I’ve ever eaten.

 

The Osso Bucco with cauliflower purée and vegetables. 

Expect more posts now that it is summer. I was recovering from school so I was out the game for a while, but we back at it now.

Chicken – 2 styles

This is kinda old because schools been busy and I’m a lazy turd, but anyway here’s another chicken recipe (yeah I fuck with chicken a lot).

First off is the chicken tenderloins. Dry rubbed with paprika, garlic powder, onion powder, salt, pepper, cayenne, and the ultra not secret ingredient dried ground chipotle pepper. Gives it a smokey flavor. Grilled these on the top shelf and they take about 5-7 minutes.

  

The other chicken I baked in the oven with the same dry rub except this time I used thighs (my favorite cut). I like thighs because they taste the best in my opinion. Covered the thighs in olive oil, seasoning and then placed them on a greased pan with aluminum foil (easy cleanup). Oven was preheated to 325. Thighs in for 30 ish minutes. Take them out and drain all the rendered fat. Turn on the broiler. Put the pan on the top shelf to let the skin get crispy. Takes 1-2 minutes. Any longer and the thighs burn.  Take them out and enjoy.

  

I have a video of the prep work, but as of right now the trap computer is on vacation so it will upload whenever it decides to come back. Stay tuned for that later.

Do You Like Sriracha? Check out this video by Brothers Green Eats

Sriracha. One of the best condiments known to mankind. One of my favorite Youtube channels, Brothers Green Eats, did a 5 Ways to Get Creative with the Rooster sauce. Thought it was worth sharing.

Their channel can be found here. Watch more of their shit, it’s fuckin cool.

https://www.youtube.com/channel/UCzH5n3Ih5kgQoiDAQt2FwLw

Chef Eazy Etron’s Pussy Pounding Pulled Pork

We’re bringing the pig back in a big way. I’m talking pork cooked slowly so that that ish falls apart. My boy Chef Eazy Etron (shouts out) made this for me the other day and it was fuego. Recipe is in the video. Pics are below. Try not to drool on yourself.

 

        

Italian Stallion Ribs

Lazy Sunday. Woke up late and headed over to trap castle Gibson to get my grub on. I’m there for maybe 5 minutes when the good Dr. Beoletto aka The Italian Stallion (shouts out) walks in with a tray of his special recipe ribs. He grilled the rib meat slabs to perfection. He was nice enough to do a video which you can see below. He marinated them the whole day so you know the flavor was popping.

Pictures of the finished product below.

    

Expect a post about some chicken we cooked up today soon. Subscribe to the youtube channel: Trap Chef

Grilled Chicken

Haven’t posted at all this week because school took a fat shit on my life. Had an exam today (probably failed that shit, but whatever). Anyway Monday night I bought a bunch of chicken thighs, drumsticks, and wings because they were on sale. I wanted to grill them because I need that good smokey flavor, but my shitty apartment didn’t have any working grills. I drove back to my parents house to use theirs because I was so desperate for grilled chicken. Anyway, here is how I made it.

First, I took the chicken and dried off any liquid on them. This is to gets the skin crispy/make stuff stick better to it. Then rubbed olive oil all over them thighs, legs, and wings. Dumped some dry rub on the chicken which had salt, pepper, cumin, garlic, onion, cayenne, and cumin. Then it was time to grill.

Grilling chicken can be pretty tricky, especially when you have all these different cuts. So my advice is to really check on the chicken every 6-9 minutes (nice weather = easy mode). Once some of the chicken was cooked I brushed some generic barbecue sauce on there. I honestly preferred the pieces with dry rub only. I wish I had more pics, but if you have me added on snapchat you would have seen the whole process.

As for this weekend I plan to film a video and make more posts to make up for this week. Also get outside and go grill some shit if you have nice weather. Deuces.

MI Hungry – Jerk Chicken Dinner

Today was my last day of spring break and I’ve been running around the place trying to finish some school work that’s due tomorrow. I needed some school supplies so I ran to the Walgreens on Lindell to get some. Outside in the parking lot was a MI Hungry food trailer so I had to get some Jerk Chicken because I had an instant craving. I got the Jerk Chicken Dinner, which comes with half a chicken, rice, greens, and baked beans. I took it back to my apartment and dug right in. The Jerk Chicken Dinner is definitely designated as flame meal of the day and will be added to the “Top Spots” list. I plan to go up to their restaurant and try more of their menu when I’m not in such a rush. The link to their website is below the pictures.

   http://mihungry.tripod.com/id18.html

THE Official Drink of Spring Break 2015: Seasonal Drinks from Tipsy Tim

Spring break is upon us and that means one thing… BOOZE. Head somewhere tropical and get inebriated with a creation that my boy, Tipsy Tim (shouts out), brought back to The States with him. Here it is ladies and gentleman, The Four Broko Margartia.

Na$ty N8’s Drink of the Week

Been a pretty busy week for me. I’ve been on spring break living it up and relaxing before it’s back to the grind. My boy Na$ty (shouts out) was showing me a bit about mixology and I’m gonna try to get more of his bomb ass mixed drink recipes.

Also I’ve started a youtube channel to actually do legit cooking vids. The link to my channel is below.

https://www.youtube.com/channel/UChwPxIDEy4whgoPNciDOB-A