Game day grub, about as CA as I can get here in NC. Walmart also tricked me with a massive fat cap on this tritip. Still good eats. Congrats Bengals and let's go 9ers...
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Our futboll fude:
AFC Championship: No jalapenos at the grocery store, but plenty of poblanos:
NFC Championship: Kolaches, baby, kolaches! 5 - bratwurst, 5 - hot link:
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And like the games, the AFC snacks were much better than the NFC snacks. To be fair, though, as I opened the M-Wave to reheat a kolache for lunch today I spy the 1/2 cube of butter in a bowl that was supposed to go into the kolache dough, DOH! That was the first "choke" of the NFC game, but at least it was because I started sipping bourbon at noon! -
What's on tap for Super Bowl? Though I'm sure we'll see the pics here next week anyway!
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Tonight's dinner was some thick Berkshire pork chops, twice baked potatoes, and steamed broccoli. Full details at this link right here. Followed the suggestion of CandySueQ to smoke low n slow to an IT of 120ish F/50ish C, then searing (in my case on GrillGrates at my Weber Spirit 3's warp 10, about 600F/315C at the surface) with a final IT at 140ish F/60ish C. Sides were steamed broccoli and twice-baked taters. Got a couple of russets baked in the usual way, then scooped out the innards and mixed with some half n half, shredded cheese, butter, chopped green onions, and a mixture of lite sour cream and some Simon & Garfunkel rub. (You will note that I steal only from the best.) Refill the skins and top with heaps of shredded cheese, then back in the oven for another 25 min or so. Added some steamed broccoli and et voila.
This pork was stupendous! Incredibly flavorful and tender, very juicy, better than any pork chop we've had in a restaurant (and we've had some great ones). Very easy to get right this way!
Last edited by DaveD; January 30, 2022, 07:04 PM.Comment
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First attempted at fermented hot sauce. Went two different approaches. Mango Habanero and fresno chile and carrots. Both were in a 3% salt brine. The Fresno chile fermented for a week and the Mango Habanero took longer and went two weeks. The Mango Habanero is fantastic and turned out better than the Fresno chile which has a bit of an odd sweetness. Looking forward to more experimenting.
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Dr. Pepper I think floaters are the little pieces that escape being fully submerged and are a one way ticket to mold, bacteria, etc. learned that the hard way….. re,beer when I put up giardinera? Notice that was the last y’all heard about it? Epic fail. -
Dr. Pepper if you look at the Fresno+Carrot mason jar you can see that there is a piece of pepper floating at the top of the brine above the glass fermentation weight. That is a floater. This type of lacto fermentation is an anerobic ferment and anything above the brine and exposed to air has the potential to form mold or yeast. -
pkadare - Had weights in there that kept all the goodies submerged. Took the pictures as I got started and tucked that floater back under the weight (it popped up when I moved the jars to a cooler room).
The mango habanero seems to have the right balance to me but might play around with adding more flavors post-ferment for my next batch.
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Reverse seared 21 oz. Costco ribeye. Served with charcoal grilled beets and mash.
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And the journey of trying new ingredients continues - although I’ve had mushrooms, I don’t think I’ve used shiitake mushrooms specifically, it’s usually cap style. So tonight….
Shiitake and Beef Rigatoni - full of flavor with the bonus of fresh pasta! I could have had these mushrooms by themselves, same goes with the flap. I only salted the flap then seared on the CI the sliced and finished in the mushrooms. Oh my….a dish by itself! But, then the rigatoni, a bit of sour cream (couldn’t find Crème Fraiche) and some peas and parsley to finish.
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Thanks all - a fun dish, and always fun making pasta!
SheilaAnn - I love the KA extruder. There are 6 different extruder plates, rigatoni is my favorite. Bucatini is also a good one
Caffeine88 - sampling…
but of course!
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I've got a pasta roller, but didn't know that KA made an extruder. More things I didn't know I absolutely had to have!!
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Smoked Turkey and DumpingsComment
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I had a buddy over for the games today and wanted something simple without spending a lot of time cooking. While at Kroger yesterday, I saw some hot dogs made with beef brisket, their Private Selection brand. Thought I’d give it a shot. Damn, they were pretty dang good! The best tasting dogs I’ve had. Even with all the toppings and bun, the flavor came through. My buddy thought so too. Had sautéed mushroom, onion and bacon burgers with them, along with fries.
Last edited by Panhead John; January 30, 2022, 09:15 PM.Comment
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Last edited by Attjack; January 31, 2022, 01:51 PM.Comment
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Dr. Pepper Spinaker I guess the purple coals were a result of the lighting and how the camera interpreted it. I didn't notice purple coals at the time. I'll have to see if that happens again next time I use the Son of Hibachi out there.
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Reverse seared ribeye, photo'd during various stages of the cookAttached FilesComment
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Birthday was last week. Decided to do Brazilian Steakhouse at home. Prime Picanha, Fraldinha, and Cupim.
Served with chimichurri, collards and bacon, corn, broccoli, smashed potatoes.
Cupim is the "hump" on certain cattle. Our cows don't generally have them in the US. I got this at a Brazilian supermarket. It was imported from Australia. Wasn't too expensive. I trimmed it and cut it in half. One half I prepared the traditional Brazilian way of searing, wrapping with fat in foil and cooking for a while to tenderize. The other half I prepared like brisket or chuck and smoked it. Took them to ~185F and then rested. Seared then sliced to serve. Both were really, really good.
Attached FilesLast edited by gboss; January 30, 2022, 10:30 PM.Comment
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Pork Loin Thick Cut Pork Chops!
Initial pull at 125°-130°, rested & cut into thick chops, seared & pulled off at 143°-145°.
Dry brined 24 hrs overnight then seasoned prior to hitting the grill.Attached FilesComment
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I made this Chocolate Chip Cookie in my 12" CI Pan. Recipe is from the Cooks Country Cook it in CI Cookbook. Since I don't bake cakes or cookies this was fun to try. It turned out crispy but still soft and chewy. skipsdaughter and her Husband Joe were here for the football games yesterday. They are moving back to Minnesota from Iowa so they're staying with us for a couple days until the moving van shows up.Last edited by Skip; January 31, 2022, 07:25 AM.Comment
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I hope their moving van shows up quicker than my kids did. At least yours are only coming from Iowa. My daughter and her family moved from Washington (state) to Lakeville, MN, and three weeks after taking possession of their house, the moving van is supposed to be their tomorrow. Nobody wanted to drive a truck over the mountains. BTW, that cookie looks great!
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Fired up my el cheapo kettle with the Slow 'N Sear, Fireboard 2 Drive and the Pit Viper fan. Decided to smoke an Iberico Pork Shoulder/Butt. Love the Iberico Pork! Awesome flavor.
This time I didn't want to do pulled pork, so I'm just bringing this up to "slice temp". Want to serve thick slices with a Swedish style mash called "rotmos". It's mashed potatoes, but made with swede, carrots and potatoes, so it's orange in color. Traditional Swedish peasant food from 100 years back, but real good.
Night before: dry brine
Morning: apply a good pork rub (KC Royale)
Smoke wood: hickory chunks
Grill temp: 120° C / 250° F.
Smoke time: 5 hours.
Faux cambro: 3.5 hours.
Last edited by Henrik; January 31, 2022, 09:48 AM.Comment
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Looks very nice, Henrik Don't forget to grab us a photo of a slice before you ingest it all!
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