New York Cheesecake - all ready to go for tomorrow. I’m hoping to get a photo after I take the springform pan apart, as well as a slice that will be served with either cherries or blue berries.
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Christmas Eve dinner with the fam. Sister hosted and made her crock pot pulled pork. I offered to smoke a butt instead but she insisted her family likes it done her way but I was welcome to make one. So I smoked a pork butt with Memphis dust for everyone else with taste buds. Needless to say I had no leftovers on my end and her kids ate the smoked pork butt as well. Made Lexington dip and the Columbia gold sauce as well. No finished product pictures but lots of happy faces. Hope everyone has a great time with family these next few days.Attached FilesComment
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Beautiful meteor! I once brought a 'competing' dish to my sister's house for an invited dinner, and she got all sulky. â˜¹ï¸ Thin ice! -
Dr. Pepper she seemed very sulky ! Almost felt like I did something bad -
Well, she was proud of her crockpot pulled pork, and you brought a superior product. And, you are siblings. So....... (I speak out of sympathy, not accusation.)
ps: Next time bring some boiled or microwaved ribs.
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Reverse-seared Beef Tenderloin for Christmas Eve dinner! Smoked at 225° until IT came to 110° then seared off until IT was about 128°/129° then let it rest! Delicious!Attached FilesComment
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Smoked my first chuck roast yesterday. This is a 4.5 lb Click Akaushi wagyu chuck roast, dry brined 40 hours.
BBBR rub
Onto the SnS Kamado (in kamado mode) at 225o with a little beer in the drip pan below it.
Had a little trouble, the wind really picked up at sunset and blew right into the vents, fire got away from me: billowing white smoke. I pulled the meat and shut it down for a few minutes which, due to distractions, ended up being long enough to smother the fire completely. I restarted it and brought the temperature to 275o to speed things up. Wrapped half way through the stall (lasted a little over an hour) and pulled at 205o at 2am, wrapped in a towel and placed into a cooler. At 8am this is what it looked like:
Pulled (and tasted). Very rich and buttery.
Breakfast, served on jalapeno cheddar slider buns and a little 1701 BBQ sauce. This cook, with downtime, lasted 12 hours but it was worth it.
Anyone who wants to try Akaushi Wagyu can order from Click Akaushi and get a 10% discount thanks to the artist formerly known as Zero_Credit ( STEbbq ) here: https://pitmaster.amazingribs.com/fo...kaushibeef-comLast edited by 58limited; December 25, 2021, 09:38 AM.Comment
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Merry Christmas to all who celebrate it!
Had a bit over half a pound remaining from the pigsket I smoked the other day, so I cubed it up, heated on the stovetop in a bit of butter, and used it for taco filling along with the usual suspects lettuce, tomato, shredded cheese, sour cream, guacamole. Also drizzled on some real-deal New Mexico Santa Fe Ole red chile sauce, which has a wonderful earthy flavor that complemented the smoked pork. ¡Delicioso!
Sorry a little blurry on that last one, that taco was a handful, not easy to manipulate the phone...Comment
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Two days ago…. Sausage time
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Curious to see how long this frozen little beast will take.
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Feast of the Seven Fishes Christmas Eve dinner:
1. Caesar Salad (1. anchovies)
2. Seafood Linguini (2. Clams, 3. Shrimp, 4. Lobster tails, 5. Sea scallops, 6. Salmon, 7. Crabmeat)
3. Not pictured - Fried Calamari (bonus #8) because I forgot to take a photo. (Yeah, I know, didn't happen. . . But it was really delicious!)
Also not pictured is the garlic bread which got inadvertently left in the oven to burn to a crisp. ☹ï¸
🎄🎄🎄
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RolfTaylor - True, it can be. This wasn't. 🤷â€â™‚ï¸
troymeister - I know, right? The thing is, it was perfectly done - too early! I put it back in the oven just to warm up, didn't set a timer and forgot about it. Oh, well.
Dr. Pepper - Prime rib today!👍Last edited by Dewesq55; December 25, 2021, 01:28 PM. -
I wasn't going to say a thing but since it happened to someone else, well..... I had 4 garlic rolls under the oven grill to crisp up and when I remembered and opened the oven door the tops burst into flames. Fortunately they weren't completely doomed and I had another 4 that I did with a better success.
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Merry Christmas, Happy Solstice, Happy New Year, etc, everyone.
I don't do cooking on Christmas, but often I do something for Christmas Eve, And indeed, this year it was Rib Roast.
After reading through Meathead's advice, I reluctantly decided to cut off the ribs. The reverse sear technique I embraced with no reluctance at all. Instead of the dry rub I went with a crust I have used before (herbs and mustard). First the pictures, and then the commentary:
Here it is after I forced it into a cylinder and tied it.
I deliberately put the forceps in the picture to remind me to comment on how useful they were. I pulled the string tight, held it with one finger and then used them to hoid it while I finished the knot. It worked very well to get the string nice and tight.
Here it is again, ready to go into the Big (medium) Green Egg. I had the convector in the egg, and my drip pan/platter filled with veggies on the convector, with the grate on top of that.
Potatoes, sweet potatoes, and carrots all finished. I put them in the Weber propane grill to keep warm as I seared the roast. They were in the grill the entire time the roast cooked, but since I was cooking low and slow (~225) they didn't over cook.
Off the grill ready to carve.
Searing was complete at about 127 degrees, so I let it sit for a few minutes til it got to 130 before carving. Just as Meathead promised, medium rare edge to edge!
mmmmmm!
Notes and comments:
Using my crust recipe was a mistake. It works very well for traditional roasting, but much of it stuck to the grate during the sear process. Next time a dry rub it is!
As soon as I cut the string I could see medium rare meat in the crack that opened up. I knew at that point that it was going to be evenly medium rare throughout. That was exciting indeed!
I am a big fan of fat so I left the fat cap on. Another mistake (trust Meathead). During the sear stage I was getting enough flare ups that I couldn't leave it on as long as I would have preferred. It was seared (I even did the ends) but it could have been more so. Consequently it wasn't at 130 degrees when the sear was done, so I had to rest it till it got up to 130.
Note to self - got to get me a firebrick wrapped in foil to help with balancing. I was able to prop it adequately, but it would be easier.
Given no 2 zone in an egg (especially a medium) I put it in the Weber propane between the time I took it and the veggies off, and had the fire stoked up to max. That worked well. I preheated it and then turned off all but one burner which I left on low.
I continue to really like Rockwood Charcoal. I doubt I will be experimenting any further as it works so well.
$5.99/Lb Choice beef from Giant was ok, but not as good as other $5.99 beef rib roasts I have had in the past. Always something of a crap shoot with meat. If I can repeat yesterday's performance a second time I might consider spending more sometime as a treat. The technique worked well.
There's a reason Lawry's Prime Rib restaurants have seasoned salt at every table. Just a bit of this definitely amped things up with this particular beef.
While I don't have room for it in this kitchen, a lamp (or 2) with an infrared bulb could be a very nice thing to consider when designing a dream kitchen. 130 degree meat doesn't stay hot for long. Seconds are pretty much guaranteed to be luke warm. I would strongly suggest pre-heating your serving platter and your guest's plates.
Thank you Meathead and to everyone here in the pit. This was a great culmination to a great grilling/barbecue year!Last edited by RolfTaylor; December 25, 2021, 12:06 PM.Comment
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Looks amazing. I toyed with doing reverse sear this year, but concerns about timing are stopping me, yet again since I do a big feast for Christmas Eve and need a break before turning around to Christmas Day. The locking forceps idea is brilliant! I have a pair in my guitar repair and setup box (one of them🙄) and will have to give them a try for tying up roasts and trussing poultry.Last edited by Dewesq55; December 25, 2021, 01:31 PM. -
I like those mini potatoes (particularly since I limit my consumption). Aldi's sells a combo with half red & half gold babies. I cut in 1/2 or 1/3. I oil that platter and the potatoes go in first with the skin side up. Then the sweet potatoes with the carrots on top. The picture is after I mixed them up. I bought that metal platter for my turkey at Thanksgiving and made gravy in it. I went to 4 different stores to something to fit in BGE. This time it went right to the table with the veggies. -
RolfTaylor Does that hemostat imply a connection to the medical field, or is it simply a repurposed roach clip?
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Turkey got the old thumbs down this year so smoking this 4lb sirloin tip
Dry brined over night with Texas 1836 rub
Smoking on Fogo lump with cherry wood chunks and a handful of maple bourbon chips
Right outta the fridge gave it a coating of my dry rub and onto the grate
The Keg is hanging in there at about 270
Stay tuned for updates
....and Merry ChristmasAttached FilesComment
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CAB 7-bone rib roast has been chillin with some salt in the fridge since Wednesday night.
Roasted bones to make stock for gravy. When I went to the butcher for the marrow bones, they had beef back bones on sale (cheaper than the marrow bones), so I picked those up too. Blanched the bones, discarded water. cboss was thinking of veal demi glace when she told me to rub the bones with tomato paste before roasting them. Didn't hurt anything and will be a nice umami addition.
Tasted the rib meat after straining the stock: tastes like absolutely nothing. Perfect, all the flavor went into the stock.
Rubbed my 7-boner in light olive oil and used Meathead Mrs. Oleary Cow Crust with added urfa biber.
Threw on the Akorn with the stock and more aromatics underneath to catch drippings.
Merry Christmas!!! I hope Santa was nice to all you Pitmasters out there.
I'm hoping this beef turns out spectacularly!!Comment
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Dewesq55 do you typically blanch the bones when making stock? I was always worried about throwing away flavor in the discarded water. But I followed a recipe for tail soup that had me blanch those. After doing it again this time, I am converted. Virtually no skimming necessary. I hate skimming a stock.
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So we did Christmas ham for Christmas eve and Christmas Turkey for Christmas day. Both roasted on offset smoker at c.a. 160-180°C for 3-4h.
All in pretty happy. I think the (cured) ham pipped it.Attached FilesComment
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