We had a half pork loin in the freezer that we had cooked sous vide a while back. Reheated it back in the sous vide bath, slathered with Omnivore's Sicilia sauce and seared to make cubanos.
-
-
Sous vide (165 for 24 hr) prime beef chuck with bbbr. Then smoked after a quick chill. Pulled beef sandwiches on 1st day.
Made tacos with the leftovers. Rehydrated ancho and guajillo Chile's with salt, garlic, and cumin. Coleslaw with mayo, chipotle sauce, and limes. Topped with queso fresco.
Comment
-
Made wings on the Big Green Egg yesterdayAttached FilesComment
-
-
Food shots from the girls’ "last BBQ" …. Pork butts and ribs
Ribs just went on, pork butts are in the stall
Ribs!
More ribs
Pork butts are in good shape
Can I haz some
Pulling the pork
Almost ready!
Where’d all that meat go?
Comment
-
-
On Vacation this week and next. Can not go visit empty handed. ( HTTPS, and no money involved.)
Comment
-
Today we grilled buffalo shrimp, a parmesan encrusted grilled zucchini with a white bean, cherry tomato, garlic and white wine topping.
Comment
-
Low and slow on a chuck roast today, then finished it off in a hot pan with a reduction of the captured juices, balsamic, and Cabernet. Sour cream, chives, and garlic mashed, and a glass of the cab to go with.
Comment
-
A different use for flank steak: Sichuan beef shreds. Turned out really well.
Comment
-
treesmacker It's simple. One pound beef cut with grain into shreds. Marinate 2-3 hour in 1/4 C soy sauce, 1T sherry (or Shaoxing wine) and 1.5 t sugar. Stir fry in hot oil until all liquid evaporates--takes a while to get dry, dark color. Add 2-3 Arbol chiles cut up partway through (I also added some Flatiron Asian reds) and then chuck in a couple of shredded carrots and some celery at end. We've been cooking this one about 40 years.
-
Inspired by recent Peruvian chicken post with the Serious Eats link. Sweet peppers from our Hood River OR garden (Jimmy Nardellos are the long red ones, the 'Fooled You' Jalapeños are sweet, but with the thick wall and flavor of jalapeño, and the waxy looking peppers are Mariachi, with variable heat.) Big hit. Thanks gboss SheilaAnn @Dewesq55 fzxdoc @Polarbear777 Did I miss anyone, if so sorry. And, a thanks to my agent, my publicist, my rabbi, my....
And yes, everyone loves the green sauce. Made a small batch without the peppers and Amarillo chile paste for the 8 y/o, who loved it. The batch with the chiles was used with NY steaks the next night, and on steak sandwiches the night after that. All gone now. Sad
​
Last edited by Dr. Pepper; August 8, 2021, 08:38 PM.Comment
-
And, for Mrs. Pepper's bday, Painted Hills NY steaks. Dry Brined for 2 hours, then in 210 oven until IT 124 (took about an hour, these were 2" steaks), then back into fridge. Started lump charcoal in the chimney, transferred to the SNS basket, and pulled steaks from fridge (IT then about 80-90). Seared with frequent flipping, until IT back to 125-135 range. Worked pretty well. It's what I like to call a dry sous vide method. Enjoyed with some of the leftover Peruvian green sauce.
After dry brine
After 210 oven until IT 124
Columbia River in background, with Mt. Adams to the north. Looking from OR towards WA
Foreground focus
Distance focus
Comment
-
Chili Lime Seasoned Flank Steak! Delicious! Direct heat until I got the color and sear I wanted, then finished off indirect!Attached FilesComment
-
-
Smoked brisket using an SPG rub. It spent half its time in the pit barrel cooker, but I had a hard time with the coals dying out in the middle of the night (first time I've ever had this issue with the PBC). So I had to switch to the pellet smoker. The flat was a little overcooked and dry, but the point was perfect. It was a choice brisket, but there was little to no marbling in the flat. But I was very pleased with the bark on this one.Comment
-
It’s hard to imagine that I would not sit down to any of these meals with any one of you. Every cook shows the enjoyment of out door cooking. Yet the community, even more.Last edited by Richard Chrz; August 8, 2021, 08:52 PM.Comment
-
Haven’t put up a dish in a while…. Coffee spice rubbed skirt steak with red skinned mashed and grilled zucchini with garlic oil.
Comment
Comment