Made some focaccia again, and made some pizza with one of the dough balls (prosciutto, peps, caramelized shallots). No clue what I am doing when it comes to dough, but these both turned out tasty! 
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jhoskins Those look delicious. My pizza dough guide is Ken Forkish book The Elements of Pizza. My go-to recipe is his 24-48 hour dough, which spends 24 hours in the fridge during the second rising. Kind of like slow cooking, but instead, slow fermenting. -
I have Forkish’s book. Haven’t dove in yet. My latest jams has been Reinhart’s "An American Pie, my Search for the Perfect Pizza". Yours looks good! Try this: https://www.seriouseats.com/foolproof-pan-pizza-recipe
It’s a game changer, IMHO. Dress it like a traditional focaccia (olives, garlic, herbs, sun dried tomatoes, etc) or top it for your favorite pizza. It’s tough enough for a heavily topped pizza like we like at home. Dough is tasty enough with minimal toppings.
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@jhoskins The pencil notes are for different hydration percentages, and scaling for full recipe (3 balls, 285 gm each dough ball), 4/3, 5/3, etc.
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I have been hard at work all day, so a 5 minute cook was perfect. Did some flank steak for me and the wife on the PK TX. Served with plenty of red wine and a bowl of tsatziki. Tasty!
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Last night I got the LSG cabinet started and running at 220°F with KBB and hickory chunks. Trimmed a 10# butt and a 20# whole shoulder. Seasoned with Hank’s Royal rub and in at 5:00pm
Taken out at 195°F at 8:30 this morning. Rested in oven @ 170 for 2 hours.
Pulled then mixed in a little more rub and Plowboys BBQ Tarheel Tang BBQ Sauce. Then bagged and sealed it all. I’m keeping about 6# and giving the rest to a good friend Who misses SC and his wife is losing the battle with cancer…………..So a little love
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Here's my first brisket done sous vide que, which turned out damn good! I did sous vide at 155 for about 48 hours (more like 45), then chilled in fridge for a couple hours, then on Egg at 225 for about 3 hours until bark formed and internal hit 145. This is a point (~7 lbs) so it is pretty fatty - next time I'll go with a flat given this worked out as well as I could have hoped.
I threw that garlic head into the smoker as well. Served this with a giant beet (visible in the background of the second photo!) and some nice crusty bread.
Attached FilesLast edited by ilooklikeelvis; August 21, 2021, 04:34 PM.Comment
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My Henrik inspired Johnny Trigg-style SLC's. They were very tender, but not mushy. They were moist/juicy. They didn't fall off the bone, but the bone easily came out clean. I really get why folks like them. BUT, we did not love them. We both found the braised texture inconsistent with what we expect from barbecue. Barbara said they tasted almost boiled. She also said they tasted hammy, and she doesn't like ham. I didn't notice a hammy taste, however. I used a spicy rub so they weren't overly sweet, despite the brown sugar and honey in the wrap. I'm glad I tried them, but I will gladly be going back to my regular all smoke, no wrap recipe and method going forward.
After the wrap:
Ready for the glaze:
Finished:
Decent smoke ring:
Side was sauteed/stewed vegetables from our garden at home:
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Smoked some Double R Ranch choice chuck short ribs I picked up at the grocery store for $7.99/lb, which seems like a pretty decent price these days for such high quality beef. Dry brined overnight. Rubbed with black pepper using Louisiana hot sauce as a binder. Cooked on the performer with B&B briquettes in the SnS, which are still keeping the cooker at 250 after 11 hours on a single SnS full of coals. Used some hickory, pecan, and cherry chunks, which has become a favorite combination of mine. Came out fantastic!
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I came up for air after the first week of teaching at my university, and smoked two pork shoulders. Definitely a great way to spend my Saturday.
Carolina pulled pork sandwich, smashed potatoes, and coleslawAttached FilesComment
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In lieu of my usual crap food pictures, I give you something that actually came out pretty damn good. A 2†thick pork chop and some of my favorite sausage. The sausage is from B & W Meat Market in Houston. It’s a spicy garlic beef and pork blend. This place has the best sausage I’ve had. I dusted the chop with one of my favorite rubs, Big Moe’s Pork Rub.
EDIT: I forgot, this isn’t the best sausage I’ve had. Brett’s BBQ in Rockdale, I had their pico de Gallo sausage and Tejas BBQ in Tomball, their pepper jack cheese and poblano pepper stuffed sausage was better.
Last edited by Panhead John; August 21, 2021, 09:41 PM.Comment
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Very nice! Panhead John Are the sausages pre-cooked, or dry cured? -
Dr. Pepper Their sausage is all dry cured and ready to cook. I reverse seared the chop and smoked the sausage off heat.
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Pulled pork on a homemade sourdough hamburger bun. This is the softest, tenderest hamburger bun I've ever made. I used the same recipe to make a loaf of white bread too - also soft and moist. I added yeast to the bread loaf but not to the hamburger buns.
Recipe: https://www.kingarthurbaking.com/rec...er-buns-recipe
Last edited by 58limited; August 21, 2021, 08:28 PM.Comment
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While at HEB yesterday, I noticed they actually had inside skirt steaks. Typically, I've only seen outside skirt steaks there. So I grabbed one and did half of it today.
I scored the steak with a cross-hatch pattern, just to give the marinade a little more places to get into. The marinade was extremely simple: 2 tbl soy sauce, 2 tbl lime juice, 1 tbl cumin, 1/2 tsp garlic powder, and 1/4 cup of canola oil. (I eschewed the fresh garlic, pepper, and cilantro I used last time to avoid them burning.) I marinated it for two hours.
I got my cast iron skillet up to 500-550 and did the steak two minutes and thirty seconds a side. That gave me a beautiful crust and got me to 125 F. I lowered the heat slightly and did another minute per side which got me just under 140 F, exactly where I wanted to be.
While the steak rested, I warmed up some corn tortillas. I then chopped up the steak into thin pieces, added that and the onion and cilantro to the tortillas, finished it off with a little fresh squeeze of lime and here we go!
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Very appetizing. Skirt is my favorite meat. My Chilean SIL says they call it 'entraña' in Patagonia. So full of meaty flavor. -
Yes, I love the beefy flavor of skirt, and this inside skirt is so much more tender than outside skirt. It's still a cut of meat one needs to slice thinly and against the grain, but so much flavor.
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Great minds Red Man . Here is our rack of chuck short ribs from Creekstone Farms. Dry-brined, then black pepper and a bit of granulated garlic rub. Eight hours on the smoke vault. Succulent.
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Beer brat hotdog night
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Rack o’ Lamb, Red Skinned Mashed, Braised Cabbage with Apples
Plated pic almost belongs in "make fun of it". But it was dang tasty!!
Pre-Marinade: Dijon, Pickled Mustard Seeds, Greek Seasoning
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My favorite! Lamb rack divided into individual ribs. Increases the surface flavor area. And sweet and sour purple cabbage? Very Berwyn. -
Dr. Pepper technically, I was born in Berwyn at MacNeal Memorial. Not that I have this stuff memorized, but I needed my birth certificate the other day and read through it.
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