I used shredded beef rib from Louie Mueller BBQ plus a slice of brisket and brisket beans from Brett's Backyard BBQ. Fresh corn and flour blend tortillas from HEB.
Here is today's lunch....start to finish, perhaps 10 minutes. This one is meatless and used up my broccoli and mushrooms. I tried something different: as it takes a while to get broccoli cooked in a pan. I steamed the broccoli in the microwave (90 seconds and it is perfect) while the mushrooms browned in avocado oil in the pan. Once the noodles were done, I added the broccoli in, some chiles de arbol, and three minced cloves of garlic. Once the garlic was fragrant, in went the noodles and stir-fry sauce.
Mix, top with some crushed red pepper flakes and sesame seeds and done!
I am really into these egg noodles. They come pre-portioned and you just plop them into boiling water for 2-3 minutes and they really soak up the sauce!
Hereis the one available at my local store. I am sure there are similar ones available elsewhere. You can see the individual servings are coiled up and there are nine per package. Each one will fit easily into the palm of your hand. You cook until they unravel.
¡Muchas gracias! I just looked up the nutrition label, and these are not fried. Nice. The fried noodles add about 300 calories to each serving (which some of us don't need during Covid times.)
Last edited by Dr. Pepper; October 27, 2021, 02:07 PM.
I have to go to a local Asian food store to get frozen noodles. They also come in a 16 oz package, but it's one large lump. I cut it into thirds and use two thirds for one meal for the two of us. I freeze the other third for next time. I like the way yours are packaged better.
SheilaAnn & HawkerXP. Lol. I still have never made my own burger buns. I do need to explore it, I’m just down so many other rabbit holes all the time.. 😂😂
So I recently procured a 15 lb prime brisket. Decided in my head I was going to separate the point from the flat and turn the flat into pastrami and save the point for a later date. Being in NY, where we don’t have access to whole packers, I’m fairly noob coming to trimming/separating it. I would up with around a 6 lb flat, 4 lb point and another ~1 lb piece of flat. The big flat is currently being corned and will be ready maybe Sunday or early next week and the point was vac sealed and is in the freezer for a later date.
That left me with the minuscule flat piece. Being I had the SV going for something else, decided to SVQ it. 24 hrs at 155, followed by and overnight chill and a smoke for about 2 hrs at 225. Turned out pretty damn good for a small little flat. Nice smoke flavor and bark (and nice smoke ring). Also threw some russets onto the smoker. Didn’t pick up much smoke flavor, so likely won’t bother doing that next time.
Not my best work. For whatever reason my MAK was refusing to get below 200 (pretty sure it's because I used foil on the bottom grate), but I figured these NY strips would get to 115ish in less than an hour... they didn't, after 1.5 hours they were at 103 (pretty sure because of the foil). Anyway, even with constant flipping until 125 IT they weren't edge to edge pink like my usual reverse sear attempts.
Still really good though, just won't use foil again like this, and stick to the flame zone covers I usually roll with..
BTW my hypothesis about the foil is that it was acting as a radiant barrier to the meat AND redirecting all the heat at the thermocouple. As soon as I removed the foil the temp dropped to 180 before I set the MAK to grill mode. And if it was 180 or less where the meat was, that jives with the reverse part of the cook taking twice what was expected vs the 225-200 reading I was getting with the foil. IF I do this again, I'll throw the on grate probe on the fireboard to confirm this hypothesis.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Had Steak night the other night. Big ol' 32 OZ ribeye, a little skirt in there and some broccoli bake. I could eat this meal every day. One meal a day these days, so I make sure I am getting all I need.
I steam the broccoli on the stove. Then throw it into a hot skillet to get everything to melt together. Then slide the skillet into the oven at 450 F with convection on. Wait about ten mins or when the cheese is melted and browned to your liking! This is one of my favorite high fat, low carb meals. I eat it all the time. Andrrr
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