They had chuck eyes at the store last night, so steak on the Genesis with boiled taters and salad.
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Baking baguettes and watching football. A good day.
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Not too long ago Panhead John posted about a portable butane burner. I was really interested in it for having around the kitchen, because we don't have a gas hookup (electric range only). I bought one, it's cool & I already used it in the kitchen a bit
Well today I actually got to use it as a portable cooker. My wife wanted to go on a hike today while the leaves were still falling, so I packed up the burner, a few beers in a cooler as well as a steak that I bought on the drive to the mountains. In the middle of our hike we stopped and I made some blackened ribeye for us
Worked super well, it turned out great. We finished off with some expresso so that my wife made, also with the burnerAttached FilesLast edited by BradNorthGA; November 13, 2021, 03:49 PM.Comment
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Caffeine88 she made it in a moka pot, tiny little thing easy to pack in a bag. The portable burner is pretty light as well and has its own carrying case. Had to make room for the cast iron, honestly the cooler was the heaviest thing to tote around though 🤣 -
Moka pot - love it. I think I have almost every coffe/espresso device there is. That's a great one, but it's been out of my rotation for a while. 👍ðŸ»👍ðŸ»
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Got up at 5am so start this weekend as yard work was on the docket. New Jacket on my GMG was clutch.
Menu Prime Rib, Pork Belly Burnt Ends, Tri Tip, Beef Spare Ribs, and Deer Ribs
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Beef back ribs, my first time with this cut. Pit Boss Copperhead 5 vertical pellet smoker. These were the best beef ribs either my wife or I had ever tasted, and she even says the best beef dish she's ever had, period. Now that's a bit over the top and attributable to food-coma beef-fat headrush delusions. She's Queen of the Kitchen and has made innumerable drop-dead amazing prime ribs and roasts and steaks of any description. But to be fair, I really don't see how they could have been any better either!
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Chuck roast on the Weber, V2. With much gratitude to those who offered comment on how to improve the previous dried out disappointment, this one was fabulous.
A nicely marbled chuck roast, with a modified BBR that added espresso and cinnamon. Juicy, rendered, silky and and even better with the pan juice from the braise. Matched with pan toasted golden potatoes in butter and a lot of garlic, and sauted zuchinni and yellow squash.
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I did a smoked meatloaf on the Recteq for dinner tonight. It was a mash up of two different recipes. Out of respect for those recipes I will not say where or who they came from.
It was absolutely terrible. A fail in so many ways. So bad no pics deserved. I was so embarrassed. My son and fam were here and tried to be gracious.
Moral of the story: Sick to one recipe!Comment
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I feel your pain. It’s always frustrating when things don’t work out, especially when you’re serving guests. I know you aren’t supposed to try new recipes out on company but my parents and I for whatever reason are totally fine with doing just that. Our justification is you aren’t company, you’re family. Ya win some, ya lose some, but the journey is the fun part.
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Hey Jfrosty27 Don’t want you getting the big head and thinking you’re the only one who screws up. I went back to our SUWYC Spoof channel and dug up a few classics. ENJOY FOLKS
Here’s an actual hamburger I did. 😂 What a piece of crap.
Here’s a Classic cook from Waiting for the Worms
And for those not willing to believe it, here’s an actual early steak from our own beloved Richard.
Last edited by Panhead John; November 14, 2021, 05:51 AM.Comment
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It's going to be a long night. 2 cheesecakes done, 3 to go...
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Take and Bake on my Traeger with a Kiss of Smoke,
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Umai Dry 34 Day Aged Rib Eye’s
Living a not-really-roughing-it homesteader lifestyle means that we eat really high quality food, mostly from stuff we grow, raise or hunt. So a few years ago we began buying Umai Dry salami casings and making our own salami and pepperoni (gotta have pepperoni on the homemade pizza). I kept thinking about their dry aging bags but we live off grid and while we have the battery bank sized to have two large freezers we don’t have enough room for a whole or side of beef, too bad since we live in a high mountain ranching area. So when we were planning an RV trip to visit family in Wisconsin for the first time since the plandemic began I returned to a great Pitmaster post on meat markets around the country and found Just Good Meats in Omaha. Stopped at JGM and picked up a nice 14 lb subprimal boneless rib roast on the trip home.
October 10th we followed the instructions and bagged up the roast and placed in on a cooling rack for air circulation and placed it in the motorhome fridge since it was mostly empty and not being continually opened. By Oct 31 I moved it to the meat locker that we use for aging venison since hunting season opened that day and we had the first 2 of the season ready to hang. November 13th we were finishing up butchering the last of the deer and it had been 34 days for the beef so it was time to cut some steaks. The fat tail was a little disappointingly large so the yield was much less than expected. Trimmed out we got just under 6 lbs total of mostly 1 1/4†thick steaks. Squaring up the ends of the chunk provided a nice trim of steak that will be diced this morning for steak and egg rancheros.
We hit the first two beautiful steaks with a two hour dry brine and then into the smoke box at 215 deg on the Good One - Open Range. A few small pieces of apple and cherry wood for just a touch of smoke. Brought the IT up to 100 and then thanks to the fabulous design of the Good One (which by the way is the perfect reverse sear setup in my mind) on to the firebox side for the finishing.
Mary made up some sweet potato coins in the air fryer and some fresh broccoli from the garden. Paired with one of our favorite bourbon’s, TX… the steaks were absolutely fantastic with that rich aged tnzo-flavor, tender and super juicy thanks to the reverse sear. Definitely worth pursuing dry aging using the Umai system if you have a spare fridge that you can use for a month or so.
Given the results that we achieved with this effort, I'm already thinking about talking with the fine folks at Ranch Foods Direct in Colorado Springs. Mike Callicrate, the owner of Callicrate Cattle company in western Kansas is a highly ethical and quality focused rancher and Ranch Foods Direct is his retail outlet. They raise black angus as well as waygu… Once we cut into our current inventory of the aged steaks I’ll see what a subprimal of Waygu will set us back. While we’re here on Earth we might as well eat good!
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Parents popped in for a visit last night.
Pulled a tri tip out of the freezer.
Sous vide, then pecan smoked and seared on the SnS.
​​​​​Also zucchini noodles with vodka sauce and cauliflower tots.......bc we pretend to be healthy
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A simple quesadilla for brunch... egg, thin sliced mushrooms, thin sliced ham, scallions, cheddar &american cheese...
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😂
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