22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
If you recall, the large skirt steak was broken down and I saved the thicker center cut (if you will). Dalmatian rubbed. Grilled hot and fast, turning often. I didn’t want to tank it like I did the other pieces. Just wanted to let the meat speak for itself. Y’all, this was amazing!!! My one critique would be that I tested the doneness by feel. The marbling was so perfect, that it fooled me a bit. BUT, even the edges were like butter! Served with baker and sautéed garlic spinach.
Oh, and this is the Akaushi Wagyu from Click.
Last edited by SheilaAnn; November 14, 2021, 11:52 AM.
Reason: Listed the brand of beef.
Bein a relative Novitiate, I'm truly embarassed to havedta admit, I'm not even entirely certain what's th difference between wagyu, an "Manager's Special", which is what I usually grab...
Man if the exchange rate wasn't so big I would have outbid them. Shhhhewww, as a brownie fanatic I'd be all over that and a must have recipe for me please.
Taco - couldn’t post a photo of the finished product because Panhead John would add it to his fail post. Oh, what the heck. It was delicious. How to make a delicious taco ugly -
So, I've never been a huge pork tenderloin fan. Sure, it's juicy and tender (as long as not overcooked), but I've always found it boring. Whenever I would remark on this, at least three people on here would say "try Bahn mi!"
So I did. Wow. This is it. I don't think I am going to make pork tenderloin any other way again.
The marinade was very simple, equal parts fish sauce, rice vinegar, and hoisin sauce. I marinated for 24 hours.
I chose my Weber Kettle as I wanted to sear the tenderloin, then have it finish on the indirect side. Love my SnS for these types of cooks. Also, as an aside, I am so much more relaxed with cooking now. A few years ago I would fret about the exact amount of coals, the exact vent settings, and the exact temp. For this cook, I just used 3/4 of a standard chimney and set the vents to half open. I didn't even use a grill thermometer. This isn't baking; this is grilling.
Here we are searing....
Then finishing indirect (some cherrywood thrown in as well) until 143 F.
Love that.
Mmmm....
I picked up some made-that-day sub rolls from the grocery store. Using a trick from Sam the Cooking Guy, I brushed them with an egg wash (white only) and then sprinkled on some corn meal. Five minutes at 350 F in the oven.
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I think I nailed the doneness. (Bottom bun is coated in mayo; top bun in hoisin sauce.)
I had quick pickled some carrots and jalapenos. Basically, a bit of salt and cover with rice vinegar. They probably soaked for 45 minutes.
It would stand up for a bit.....That fish sauce does add a little something to it, to be sure. But it would be like any lean mean....roast beef, turkey beast....you need "a something else" with it.
2 1/2 lb prime tri-tip frpm Wild Fork Foods with a side of Rancho Gordo Eye of the Goat beans - cooked using the recipe fzxdoc posted awhile back: Rajma (Northern India-style) Beans: https://pitmaster.amazingribs.com/fo...760#post769760
On the PK-O for some color
Moved to the kamado to finish. Here it is resting:
I also love oxtail. My mom made oxtail stew when I was a kid because it was cheap. Nor so much any more. Big fam, small financials. It was so, so good. Now I need to make it.
Wasn’t sure where to post this, so here it is. A lot of goodness. 7 oz of homemade Chipotle. Grew the jalapeños, ripened in the sun. Smoked over pecan pellets.
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.
Dewesq55 are we not supposed to eat this way? I do it all the time with good Indian and naan. Mint chutney sauce is a must especially with lots of cilantro.
Outside tools:
22" Weber kettle (2x)
Santa Maria grill attachment
2-burner Camp Chef Explorer propane stove
Temperature tools:
ThermaWorks Smoke
ThermaWorks ThermaPen Mk4
Inside tools:
36" Viking gas range
Anova sous vide
Lodge cast iron skillets, griddle, dutch ovens - several
Stupid expensive but very beautiful cast iron gifts for my wife - 4x
Other tools & accessories:
Buck Chef knife and serrated knife
Victorianox Fibrox Pro Chef knife - 3x
Cave Tools Metal Meat Claws
​​​​​​Meathead's book: The Science of Great Barbecue and Grilling
Once again I am making SVQ pork loin with the Clint Cantwell recipe here on AR. I think this is the 3rd or 4th time I've done it this year. It's good, practically foolproof, and makes enough food for my wife & I to eat on for a week. Pork loin ain't terribly expensive either.
As has become a ritual around here, as soon as the pork loin was ready I cut it into slices & made some Cuban sandwiches with it
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