tyronebcookin

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Showing posts from November, 2008

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25 Reasons I would never own a restaurant

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Coffee Night

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Passed

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The Secret Place

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Need help in the kitchen?

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Looking for the perfect cheesecake recipe? This is a classic New York style cheesecake with a cookie crust and high sides. We also add some leftover "Halloween" candy! It is dense, rich, and light at the same time. But we can't take credit for the recipe we just bumbled through it for some excellent results! Simply Recipes - The Perfect Cheesecake | I got to say, it is for my tastes, I love it! (and our whole family as well) https://www.simplyrecipes.com/recipes/perfect_cheesecake/ If you need help picking great tools for your kitchen , see my reviews for top picks! Kitchen Best Buys https://bit.ly/KitchenBestBuys

Teres Major Steak

I remember back in the day (2006-2007) catering in East Texas finding out about this muscle in the cow between the shoulders or shoulder blades called terse major. It is a seldom used muscle second only to the tenderloin filet in tenderness. It is also referred to as a shoulder tender. If sliced into medallions, they are appropriately named petite tender medallions. Also known as (AKA) petite beef tender, beef filet, chuck tender steak...the list goes on. But with great beef flavor, a good chew/bite that's tender, and a fraction of the cost of tenderloin you can't lose on price and flavor! Back then we bought it for $2.80 a pound. And it was a hit! It's said you can cook it all kinds of ways but the most successful way we found to do it was to rub it down (whatever rub mix or seasoning you want to use) and sear it on the grill or in a pan, finishing it in the oven to a medium rare. At that time a major meat company (and family) that we knew told us the price was about to

Season and Smash Grilled Chicken Technique

We're not going to keep you here long. Our video is about 8 minutes. In it, you'll find instructions for enhancing and tenderizing solid cuts of meat. It's a simple technique used best on chicken. It will speed up your cooking time when you take it to the grill. The pieces are thinner, cooking faster Being uniform in thickness they can be flipped at the same time They will all be done close to the same time. AND there may be a few extra tips for grilling vegetables thrown in for added value, for fun. Let us know how we are doing. Tytus is getting better at filming and our next buy will be a microphone to make the audio better. What else? Give us some constructive criticism. Do you like the banner on our Youtube page? Did you like the older one with the family better? How is the video? Do you know how to subscribe to our channel? Should we make an instructional video on subscribing? What DO or DON'T you like? There you have a few starter questions to help you

PIZZA! Start to Finish!

Pizza! Start to Finish! Is a promise we gave you in "trial run 2". We said we would revisit PIZZA in more detail and here we have! There's no food shortage in Barton's house. We say this because you can whip up some dough and throw all kinds of leftovers on top and call it a pizza! LOL The boys and I have fun with this! We use either a pizza stone or a pizza steal in the oven. We have both. Some people feel the need to let it cool down and remove it after use. We leave the stone/steel in there all the time. We cook right on top of it. Doesn't matter if its a sheet tray of cookies or a casserole in a glass dish. Here's a recipe to get you started... Easy Bread and Pizza Dough Recipe

I'm BACK!

In the last couple of years, I was over at BartonsOnBoard.com blogging about being with Mercy Ships in West Africa. I was working as the Food Service Manager. I posted a few food-related things over there but mostly it was about our family live on mission. If you know me, I think you'll love to check out the other link. It won't be all food and such, but I am sure it's going to come up from time to time. My oldest son Tytus, now 10, has shown an interest in cooking, computers, and doing some cooking videos. SO maybe we may do a few things here and see how it goes...

Southern Greens in 10 Minutes

Greens are delicious! Collard greens, mustard greens, turnip greens, beet greens...And even swiss chard. In this video, I prepare Swiss chard like a southern green. How do you do that? With pork fat! This is a quick technique I use to produce some delicious greens in a short amount of time. I use leftover grease from quality hickory smoked bacon, red pepper flake, and fresh garlic. That's about it except for seasoning with salt. Enjoy! Check out my Kitchen Best Buys! I have been working a lot on this lately! These are some of my top picks of things I use in the kitchen. If you look closely enough in my videos you can see that I use the products I endorse. If you have some suggestions on things you would like to see or items I should review leave it in the comments. THANK YOU for visiting our website and watching our videos!