Pellet pooper chicken. Rub was SPG, herbs de provence, and Cosmo Killer Bee. Pooper temp set to 350°. Smoke tube with pear chips rounded out the setup. No plated pics because I was hungry. ​ ​​​​​​​
A steak from last night front seared. A baked Yukon Gold potato and a salad were the sides, but I ate them while waiting for the steak to reach final temp.
Eric2662 Here's the pasta recipes: The brown butter sage we learned from an ex-Microsoft woman who became a pasta chef at a renowned Ligurian style restaurant in Juanita, near Seattle. She gives private pasta lessons in her home!
It's very simple, but you need to know how to spot the right time to remove the 'brown butter' from the heat (just as soon as you see the small brown protein lumps separate from the clarified butter.) Then dump a load of chopped fresh sage leaves, and watch them fry (off the heat.) This only takes about 4 minutes total. I like using a silicone spatula during this part.
Your egg pasta should be ready at the same time, transfer into the butter/sage with tongs, and using your spatula, stir while adding additional starchy hot pasta water, emulsifying until it looks right (hah, vague enough?). Serve, with the main source of salt being the grated parmigiana or pecorino romano. Black pepper also goes well at the end.
Re: the scallops, we used a recipe from a very practical pasta book, Back Pocket Pasta by Colu Henry. We added the white wine when the tomato 'sauce' was too dry, and it was perfect. We used Rustichella spaghetti for that recipe.
As with all pasta, boil in much less water than we learned to last century. That way, you have more concentrated starch in the hot water to help you make your fat/starch emulsification.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Last night's Choice strip steaks from Sam's. They were on sale so had to act, $9 off the pack of 4. Front-seared over charcoal then indirect up to ~130. Used a light dry brine then Henrik's Hank's Signature, my favorite steak seasoning
Served with garlic mashed Yukon gold taters, garlic-sauteed broccoli and a nice bold cabernet sauvignon.
Sous vide KBQ brisket..... There's no need for 12 plus hours brisket smoke.
If you incorporate the Texas Clutch in your brisket cook..... Sous vide takes care of that.
pkadare @jccbbq pretty straight forward. I season with salt 2 days in advance. Toss in 200 degrees KBQ until temp hits 140. Then into 155 degrees hot tub time machine for 30 hours. At this point you're done with actual cooking. Cool refrigerate until needed. To serve, I toss it back in 200 degrees KBQ. Heat to serving temp
Wings. Half were rubbed with Memphis Dust and half were rubbed with my Green Mango rub and tossed in Frank's and melted butter. I used a poortex on the Performer and they were done in 30 minutes. On the side I had a cherry tomato, red onion, and feta salad as well as some veggies. Also, some store-bought deviled egg potato salad.
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