Nothing Fancy, just home made Sloppy Joes.
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I am now officially a QVQ fanboy! I present my first QVQ chuck roast.
I can definitely see why some compare this to prime rib. It certainly has the look, but as Troutman points out, the flavor is different. Served up into sandwiches (of course with my wife's KC-style barbecue sauce) with corn that was grilled during the final Q step.
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Looks great! I wish my wife liked pink in her meat...
. She wants everything medium-well... I've fed her a few medium steaks, and if she didn't look at it, I bet she would EAT a medium rare piece of beef. It makes it hard for me to do things like prime rib, as I have to toss anything for her in a skillet to cook further.
Do you think you could QVQ chuck roast at a higher temperature, say 145 (medium well) and still have tender results? -
jfmorris I think the 145 approach would work great. And I bet you'd even be observant enough to slice it properly instead of my rookie mistake. If you wanted, you could still do the SV at 132 (followed by chill) and then on the final Q, split off a chunk for yourself at 130 and then leave hers on to 145. Probably only 10-30 minutes difference if you're direct at 325.Last edited by Jim White; August 26, 2021, 08:50 AM.
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I've heard drinking while smoking protein (fire you know) in some states is illegal. I have not confirmed this but if true and I lived in that state, I'm movin' the hell out.
Oh, as usual nice cook.Comment
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Richard Chrz When you’re bragging about Wisconsin don’t forget Chief Leinenkügel from Chippewa Falls! -
Dr. Pepper I’m admittedly not a fan of leinenkugel. But, yes, very wisconsin. As are brats.
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Update!
The CrapMaster 2000 chronicles since it's become popular
I'd rather use the Weber kettle but it's 3 flights of stairs away and it's 90+ degrees outside right now.
Burger night, it does such a good job on beef. Ultra high temps, life is good
A small handful of apple chips and rock on!
Here's the results........Attached FilesComment
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I have a wood back porch at 2nd floor, NO CHARCOAL!!!, the CrapMaster 2000 hits the loophole for this and still gets me the sear I'm looking for, life is good
I bought this one from amazon and added the thermometer just to see where it went and was very surprised to say the least
I think because the cooking volume is so small is the reason why it hits the high temps so easy but I'm ok with that when cooking beef which is my go to, so it works out.
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Progressive dinner tonight, started with fresh bruschetta…
Took another shot at pizza… came out fantastic (Kenji recipe for a Foolproof Pan Pizza), still need to work on shaping though since I didn’t get much rise on the edges.
Also did a venison steak w/a coffee rub and a venison tenderloin w/soy/mustard powder/ginger/garlic (venison courtesy of my buddy the master hunter)
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Wanted to try something different with pork ribs so I decided on trying the Tuscan rib recipe for dinner tonight. Made Mrs. Meathead's vinaigrette and marinated a rack of spareribs overnight. Put them in the grill indirect (no smoke) at 225*.
Basted every 45 minutes with the vinaigrette for 5.5 hours.
Removed and let the ribs rest in foil while my wife prepared garlic bread and summer squash and we had a glass or two of wine. Put the ribs back on the grill on direct heat to char up a bit.
The finished product was fantastic. Highly recommend the Tuscan rib recipe .
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Hatch chili bratwurst, rice with confit tomatoes and garlic, pickled beet and walnut salad with watermelon.
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Grilled chicken teriyaki bowl. So easy and so tasty.
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Had some cast Iron Paneer and Naan with my Shahi Korma last night. Man was this good.
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Thighs. Light coating of oil with some salt and pepper. Cooked at 400 until 175/180.Attached FilesComment
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So, I tried my hand at making hot sauce for the first time. It turned out really good!
I used a recipe for Garlic-Habanero Hot Sauce on Chili Pepper Madness' website: https://www.chilipeppermadness.com/c...ero-hot-sauce/
For the peppers and veg it calls for eight habaneros, twenty (yes, twenty) cloves of garlic, and one onion. The habaneros are roasted for 15 minutes in the oven while the onion, garlic, vinegar and other ingredients simmer away.
After everything has had about twenty minutes together, one purees it. This is also when I learned that they put "max liquid fill" lines on blenders. It took a bit cleaning that mess up, but I probably only lost a tablespoon or two.
After the pureed mixture simmered for a bit more and had cooled down, I strained it. I kinda wish I hadn't....it actually was spicer as a puree (for obvious reasons). I did save the "pulp" and could add it back in, but I don't know enough about hot sauces to know if it is cool to have that many bits of garlic/onion/pepper hanging out with no preservatives in something that is going to be in the fridge for awhile.
It is definitely more garlicky than habaneroy, but not over-poweringly so. The habaneros give a good kick of heat that lingers for a bit. It's a good ratio. All in all, it turned out really good for my first go at this sort of thing.
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Looks great! I can smell that mixture simmering away from here! I am curious about the shelf life, my understanding is that garlic in oil can be a problem potentially over a long period of time, and that has kinda made me hesitant on flavored oils and hot sauces, wonder if any of the other pit members will weigh in that know more! -
From what I have read, it should keep 2-3 months. I am still very much learning, but refrigerated shelf life is directly tied to the ph of the sauce. I'm thinking of getting a quality ph meter. Looks like, for home cooks, you want to keep it more acidic than the commercial stuff so around 3.5. Adding vinegar will lower the ph, but, of course, also dilute the sauce.
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So, I was in the local HEB today. Hurricane heading towards the mid-coast of Louisiana (and shifting east) but everyone is panicking. While those selfish hoarders were buying up all of the bottled water and toilet paper some jerk (
) bought the last case of Hatch chilies.
Anyway, on an unrelated note here is what I cooked for dinner tonight:
Hatch Chili Rellenos with Red Hatch Chili Sauce. Even if the hurricane shifts back west I'll have plenty of chilies to tide me over
Last edited by 58limited; August 26, 2021, 07:37 PM.Comment
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Dr. Pepper I stuffed them with cheese and TexMex seasoned ground beef.
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The picture certainly is not riveting like Richard’s or Ernest’s, but it was tasty! Tostadas, tres flavors. Ceviche with Sitka Black Cod and tomatoes from the garden. Refried Beans with Cheese and Pico. And while I am allergic to vegan, the third is a vegan ceviche made with cauliflower. The vegan dish is made from my old tenant and it is delicious.
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Dr. Pepper so then anyways, I built and curated a food hall with several tenants (burgers, pizza, vegan, stupid 💩 for the ‘gram). Anyone who knows me well, knows I am allergic to vegan (stupid inside joke). This lady’s food is fantastic. Her ceviche was my gateway drug. Her mushroom tamales are savory and delicious. Am I vegan now? Oh, hell nah….. but when I taste something I enjoy I celebrate it.
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Chicken on the throne tonight. Got a new chicken holder an gave it a go tonight. Rub was Hanks KC. Pooper was set to 350°. Smoke tube got one charcoal briquette in the bottom, and topped off with pear wood chips I got from a coworker. Very happy with the new throne. I'll do a review of it when I remember to take a picture of it without a chicken sitting on it. The chicken came out just like it usually does. Crispy skin, juicy and delicious.
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