CHIKIN!!! No rub, just salt and burnt oak wood into coals.
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Brisket flat smoked on the kettle with mesquite last night.
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8 pounds of beef riblets. These things are so so good. I learned that you don't need to take them up to 203°. Once an instant read thermometer penetrate the meat with minimal resistance, they're done. I cooked the amazing bourbon barbeque beans beneath them. Those live up to their name, for sure!Attached FilesComment
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USDA Prime Filet Mignon. Sous vide at 137, cold shock, seared with beef love and char crust seasoning.Attached FilesComment
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Oh Scott, that looks terrible. 😂
👍👍Last edited by Panhead John; May 16, 2021, 05:32 PM. -
Wow. If that got placed in front of me at a steakhouse, I'd get the chef's name and only come back when they were working. Perfecto!
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Duck fat hot dogs from Meat Artisan. These are HUGE, four to a pound, and delicious!
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Last edited by Richard Chrz; May 16, 2021, 05:57 PM.Comment
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That looks ok and all Richard, but did ya see my sandwich pics from earlier? I had a lot of positive comments about it.Last edited by Panhead John; May 16, 2021, 07:46 PM.
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Oh....lets keep that tri tip thing going!
Oak Ridge BBQ Carne Crosta rubbed and done on the kettle. Served with roasted Brussels and Rancho Gordo Red Quinoa, which was excellent!
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The PBC does it again! I decided to cook the turkey in halves. One half had Meathead's Simon and Garfunkel rub and the other half had a SPOG rub. Both were juicy with crispy skin. I used B&B lump charcoal with a couple of cherry wood chunks.Comment
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Strip sous vide at 132 for 2 hours, then chilled for 1 hour. Smokin hot Weber then some zucchini while it rested. Also made some grains with Swiss chard.
The sauce is chimichuri-like - beef juices, red wine vinegar, and Rick Bayless green chile adobo.
Pre-grill:
Plated:
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Last edited by Elton's BBQ; May 17, 2021, 10:10 AM.Comment
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Last edited by Elton's BBQ; May 17, 2021, 10:07 AM.
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Made some zucchini and chicken thigh skewers on the grill. Marinated the chicken in Dijon mustard, honey, olive oil, and lemon juice… pretty good! Also whipped up some spicy Mayo which was good but didn’t really go with the chicken… tasty and quick, can’t complain!Comment
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On a warm, sunny, spring day I heard Tri-Tip and beans calling my name. Pinquitos, of course, because what other beans would you have with Tri-Tip. And a mixed berry salad. On the back patio with a glass of cabernet from Walla Walla (since I didn't have anything from Paso Robles handy).
The pinquitos were from Rancho Gordo and were amazing. I cooked them to "almost done" in just chicken stock. They were so good right then, I could have had them just like that. My wife said they were "life changing". I did doctor 'em up, though, cause why not. So I put together a sauce from tomato puree, bacon, ham, onion, garlic, and some seasonings of this and that. I held the beans in the fridge until just before dinner and then added them into the sauce I'd been simmering for 45 minutes. May just be the best beans I've done yet.
The Tri-Tip got some salt, pepper, Chile powder, onion powder, and cumin .... rub recipe from a somewhat known restaurant in central California.
The wine is Va Piano ..... beautiful little winery in Walla Walla.
Half pound of Rancho Gordo's Pinquitos
Bacon, ham, Anaheim pepper, onion, some spices
Tomato puree and beans added to above
Nice looking choice Tri-Tip
Just finishing the reverse sear on the grill grates
She's ready to slice!
Was such a nice evening that we ate outside
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The direction of the tank's gun makes me nervous. JK.
Your dinner, however, looks perfect.
Those RG Pinquitos are delicious. I had a life changing experience with some as well, using this recipe, which has many of the ingredients that you used. As usual, our beany minds are on the same track.
K.Last edited by fzxdoc; May 18, 2021, 06:11 AM.
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