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After clearing 14.3†of snow from the driveway and patios, I decided it was definitely a comfort food day.Attached FilesComment
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So easy on a pellet grill. Spatchcock, season, then into the 375*f pellet grill at 15:18, done at 16:10. Glazed and started shut down mode. The best chicken I have done to date.
There was one OH NO. Should have cleaned the grill after last smoked pork butt. Grease fire burned out quickly. Lesson learned. Don't wait for the grill to tell you it is time to clean.
Sorry, out of PBR until warmer weather.
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Wings on Wildcard Weekend! Marinated in a Chef @ericgephart steak marinade! DELICIOUS! Check it out at https://youtu.be/DrOUDxd-D7E
Smoked at 225° for 45 min then cranked it up to 350° for 15/20 min until the color and crispiness was there!Attached FilesComment
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A spin with ramen - looked at a few recipes from Serious Eats and then went at it with flavors that I enjoy with the wok. And, a soft boiled egg on the side, done SV style (not the easiest thing to peal - partial shell still there!)
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I’ll refresh my steps, it’s been awhile, I did eventually figure that step out, but, I went SV, then opened from the big end, and let it slide out on it’s own into a small wire hand held mesh strainer, and then into boiling water to finish it with a real poaching. It’s a bit more work, but, when I was doing it a lot, it was a pretty perfect process. I’ve been craving this again! Looks fantastic.
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Another awesome cook!
1. Two firsts for Brisket. Overnight cook at 200 degrees and finished wrapped in butcher paper. The Best Bark!
2. Pork Belly Burnt Ends
3. Huge Spare Ribs that is my biggest cutting board.
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Smoked a 9-lb bone-in pork butt from Creekstone today, but decided to separate the "money medallion" and pull it off between 175-180 for slicing, and let the other, bone-in piece go all the way to pulling temps. Got some good recommendations from folks here, full details available at this link right here. The sliced medallion made for an awesome dinner, and the nibbles of the pulled pork we sampled as I portioned it up a couple hours later were delicious. The smaller piece was done in plenty of time for dinner, while the bone-in piece needed more time to get there. Any time I have a butt that allows me to do this, I'm gonna from now on. Best of both worlds.
Ran at 250 on my Pit Boss vertical p-smoker, in the coldest weather I've yet run in, didn't get above 25F all day. Didn't seem to make much difference except that when I tried to start off on the "smoke" setting, it couldn't keep it at that low temp against the cold. Trivial, I just restarted and went to my set point.
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I made two chickens (only one pictured) and 3 racks of ribs, two traditional Memphis style and one Filipino style (per Steve Raichlen’s recipe). A few lessons:
1. I don’t like Steve Raichlen’s Filipino rib recipe
2. you can’t rush good bbq
3. If you lose your coal bed on the KBQ you’ll have a hard time
I knew 2, but I tried it anyway. The consequence, ribs that had significantly more bit through than intended… ah well.
also turns out that hanging with your baby by yourself while cooking lots of food can be distracting and lead to coal bed loss :P
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While the day wasn't overly cold, we had sustained winds of 20 mph and gusts to over 50 mph....not a day I wanted to use any of my grills for a long period of time, so I turned to a Sam The Cooking Guy recipe I've been wanting to do: https://www.youtube.com/watch?v=WP_-Wjfvo5M
It's basically beef stew, but it turned out phenomenal!
After cubing up some chuck roast, you sear it in bacon fat. Then in goes carrots, pearl onions, cremini mushrooms, garlic, tomato paste, the seared beef, plus the bacon used to render the fat earlier. The liquid is provided by Guinness (yes, Guinness) and chicken stock. You braise it at 325 F for 2.5 hours.
I never have really liked stews, but this is delicious and has some very interesting flavors. The Guinness is in the background and contributes some coffee, chocolate, and perhaps even caramel notes. The sauce is not watery, thanks to some addition of flour. It's velvety and wonderful!
Looking back at all of the chilis, stews, and other braised dishes (including my 2018 crock-pot phase) I've done, this is the best I have ever done, without question.
Tomorrow, I am going to do part 2, which is to place the cooled stew into a pan and drape a sheet of puff pastry atop it and brown that up making a pot pie.
I served it with some homemade garlic-parsley-parmesan butter on toast.
Also, my house smells amazing right now.
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Pozole was one of the first dishes that cboss made that really blew my mind.
We made it again tonight. Freezer pork shoulder, house dried chile mix, garnished with cabbage, onion, oregano, watermelon radish, limon, avocado. It came out fantastic.
Edit: house chile mix: guajillo, pasilla, and cascabel. Toasted, then rehydrated. 3/4 cup rehydrating water reserved.
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I'm waiting for my Rancho Gordo shipment to arrive (they announced a restock of their hominy a few days ago.) I may be reaching out to barelfly or cboss for advice! -
Dr. Pepper we were disappointed that we couldn't get any RG hominy in our last order. But the local ethnic grocer came through and had both dried and canned.
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Braised Beef short ribs as described by Chef Jacob Burton. And cauliflower mash as described by Sam the Cooking Guy.
look at that marbling!!! 👀
Also, my son tested positive yesterday, so I’m almost 110% have it too (mild symptoms). But I was still able to pull off the cook!Attached FilesComment
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