More comfort food for a winter's day. This is another version of my Smoked Osso Bucco recipe. I ran across some cheap chuck shank meat at my local Hispanic market and thought I'd give it a try. Smoked with mesquite for about an hour then braised for two hours to finally make the meat fall apart tender. This is a testament to making cheap meats delicious but boy I had to fight this bad boy !! Regardless it came out really tender, rich and stick-to-your-bones good !!
Here's the original recipe using veal shanks if interested. It can be made with beef, veal, pork or lamb with great success !!
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
2 lbs of pork loin, a box of stovetop, some asparagus, 2 hours on the SnS Ketlle (which was rock solid, look at that FB graph!) ..... and voila, stuffed pork loin for dinner
My first attempt at the reverse-sear method with steak. I had three porterhouses and left them in the fridge, on a rack for 48 hours, with 24 of those hours a dry brine. They shrunk down to just about an inch thick. It was 22º outside with wind gusts of 37 mph, but thankfully we had the ingredients for a Manhattan.
Put the steaks on the Bronco at 215º with a couple of white-oak pieces for about 45 minutes until IT of 112º. Then pulled and rested them while I fought the winds and moved the fire to the upper level of the Bronco for the sear.
Dinner served with crispy mashed potatoes, mushrooms, salad, and a gorgonzola/bacon topping.
So good I almost forgot to get a picture of the results. The beef wasn't bad either.
DTro And, pulling at 112 was smart, especially given the 1" thickness. I know that when I was starting to try reverse searing, I was pulling at 125-130, before searing. I overcooked them, until Iearned to 1. pre-cook or pre-smoke at a low enough temp so as not to have much carryover heat, and 2. Pull from pre-sear at 115, or 120. Don't underestimate the heat from the sear. You've done well, Grasshopper!
Nice cook! Plan on digging out the deck/grills tommorow. Other option is PBJ or Smokey Joe which reside in garage. Driveway plowed out. I do like to get the snow off the deck, just because. Either way somethings getting smoked soon.
Great looking cook. Nothing like a post blizzard cook. I love your dedication! I was in NH that weekend and got spared the worst of it. Got back home on Sunday and we barely got an inch.
fzxdoc. I do not hold back any reserves.I like it all cooked down, I also cook down with put a lid most of the front end, if too thick, I’d rather add in pasta water (which is what prefer anyways) But, I’ve found putting the lid back on in the end builds back the little extra moisture in the end that appeared to have cooked off prior.
We has some leftover pot roast, so I shredded some , added a bit of taco seasoning , and heated through. I then made quesadillas. The best parts were the thin strings of beef that got really crispy when I heated up the shredded beef.
Cold and rainy outside, so I did a quick salmon and broccoli stir-fry. Surprisingly, this actually is one of the best ones I've ever done!
I've been fighting a bitter note in my sauce, which I suspected was the garlic, so I left the ginger and garlic out this time. Sauce was 1/4 cup chicken stock, 2 tbl soy sauce, 1 tbl oyster sauce, 1 tbl soy paste and 1.5 tsp sugar. Excellent flavor and I love the texture on the salmon when I sear it in cast iron.
(I don't stir-fry the broccoli....I never can seem to get it cooked right, so I steam it instead.)
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
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Last night as part of the game time food I had tacos. It was taco beef mix I made awhile ago and had leftover in freezer. So tonight had some more beef left. Boiled up some Penne Pasta. Added the beef, pasta, salsa, chopped onion and cowboy candy to C.I. pan then Mexican 4 Cheese blend topped. In oven till cheese melted. With a roll and some wine.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Well, today was a nice sunny winter day, mild (in the 50's) and looked to be a good day to toss something on the grill. I found some boneless skinless chicken thighs in the freezer this morning, and had been craving shawarma for a while. So, whipped up my marinade recipe after thawing the chicken using a Grillgrate griddle panel (excellent for defrosting stuff), and also made a batch of Naan dough (King Arthur recipe). The wife picked up some bell peppers and mushrooms, and we made a batch of veggie kabobs to go with the chicken.
Everything came together, and while things were going on the grill I cycled the naan through a hot skillet on the stove. When it came time to eat, I sadly realized I didn't make any yogurt sauce or buy lettuce, so we just ate the naan alongside the chicken and veggies, and used some of my marinade as a dip. All in all a good and pretty healthy meal.
Found a new (old) light source to use out by the grills, to supplement the string of lights in the pavilion... I've actually had this latern hanging from a hook out there all winter.
Ran inside to make the Naan...
Starting to get a little char on the chicken...
And finished product - I did cycle the veggie kabobs over the fire briefly to finish them off after pulling the chicken.
Tested out my Victorinox bread knife on the chicken...
And plated...
We will eat this tomorrow too. Gonna make an effort to eat healthier food for a bit, according to SWMBO. She did approve this menu plan of mine as healthy...
Troutman Yep! We do see ourselves as plumbers. Pressure, flow, resistance, resistors (arterial narrowing or blockage) in parallel vs series, (also a little electrician there as well.) And, I do like to fix things around the house. And, not to worry, I've never taken myself too seriously! We're all in this together. 'This' = 'Life'
Last edited by Dr. Pepper; February 1, 2022, 10:56 PM.
Dr. Pepper Oh, my doc talks to me about it all the time. I listen sometimes ;-) .... also, less cigars would impact my cigar sales rep's ability to feed her kids!
Last edited by ecowper; February 1, 2022, 05:34 PM.
CACIO E PEPE https://smittenkitchen.com/2018/09/foolproof-cacio-e-p , Hot Italian sausage from a local source, Jack Mountain Meats, Skagit Valley WA, and kale/shaved brussels/seeds salad. The secret to making cheese and starch water look like cream:
NOTE: NO CHEESE CLUMPS. COMPLETE EMULSIFICATION OF THE PECORINO & PASTA WATER
Last edited by Dr. Pepper; January 31, 2022, 11:38 PM.
This looks awesome. Cacio e pepe is my wife's favorite dish, and while she also has a favorite restaurant for it, I've tried it at home a few times. Have had moderate success following Kenji's approach but will try this next time, your results speak for themselves!
das85 While I'm a big Kenji fan, this worked.
In a restaurant with enough cheese, it would be easier. But for us 2, I find I have to have about 3 meals worth to be deep enough for the immersion blender to function. I use a Pyrex measuring cup as the container, I scrape it down, pulse, repeat. And, as noted, I fine grate. I think last time I used about 100 gms of pecorino romano, ½ -1 tsp black pepper which I ground in spice grinder, and worked my way up to 4-6 Tbs cold H2O. It freezes well.
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