Costco prime brisket cooked on my kettle. Rubbed with Meatheads Red Meat Rub.
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Sous Vide Prime Grade Ribeye, Seared on the Charcoal Torch! Used a little tallow to finish. Served with some steamed Broccoli, and Sausage/Parm Stuffed Mushrooms.Attached FilesComment
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Baked ziti ...except I used penne. Still delicious!Attached FilesComment
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Made 12 pizza doughs and 12 loaves this week, all out the door, burger night for me. Caramelized onions, mushrooms, bacon cheeseburger, on a butter toasted bun.
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Richard Chrz your burgers always look so great. Ever thought of baking your own buns? I’d love to see that from you. -
SheilaAnn to be honest, it frankly scares me a bit. I worry that I will take it serious, and will then somehow require. But, with that being said, I would love the to learn how to build a bun to fit any burger size I’m looking for, especially little tapas style sliders for gatherings. I’ll post anything I decide to try, thank you for getting me thinking on the project, -
Looks GREAT as usual Richard! You really should try buns...(if you want). My favorite bun recipe is https://www.kingarthurbaking.com/rec...er-buns-recipe
Recipe works well with Bread Flour too for a little firmer bun.Last edited by Skip; February 6, 2022, 06:22 PM.
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Reckon I been holdin back, some, but has me some pics available, so: here goes...
Egg Pie 001Egg Pie 002
(Never even once said "Good" Pictures...)
Last edited by Mr. Bones; February 5, 2022, 12:23 AM.Comment
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Well, no cooking on Friday night here, but on a rainy and cold Thursday night I wok'ed it up, breaking in my new carbon steel wok from the Wok Shop with a batch of beef and broccoli, using about 20 ounces of NY strip to feed four. This is the first time I ever blanched and shocked broccoli and it sure makes a huge difference in keeping that bright green color.
Last edited by jfmorris; February 5, 2022, 12:32 AM.Comment
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Did these two prime grade NY Strips a few nights ago. Just salt 6hrs prior to cooking and fresh cracked pepper. low and slow and then reverse seared on my new Smithey Ironware carbon skillet!Attached FilesComment
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Smoked Bobotie.
served on yellow rice.
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holehogg So I read your last comment "One of my fave ZA dishes" I automatically went to Zombie Apocalypse because of books we have listened to and since I didn't know what Bobotie was I had to look that up too! My mind wanders too much! 🤣🤣🤣 All in all, it looks good and I may have to try making it sometime. -
Saw this and saved the recipe in Paprika. Just gotta find a couple ingredients. Now, I don’t think I’ve seen yellow rice for sale. Is that white rice with some added spice for color? My daughter uses some type of anatto rice spice packets that turn her rice a similar color. -
jfmorris I just add turmeric to the cooking water. It's more for effect than anything else. Lots of peeps add raisins to the rice once cooked and drained. If you copied the recipe I posted I can assure you it is honestly a very decent one. There are simpler versions, this is my aunty Gloria who is a good cook and at 80 something still bakes for home industries.
tamidw 😂😂 ZA = Zuid Afrika (South Africa).
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Flank steak for fajitas tonight with mesquite chunks for smokiness. Sorry, no final photo, too hungry to take a load of pics, but was good! First time trying a marinade with pineapple juice. Really like the flavor on this one. It’s a keeper!
Attached FilesLast edited by Mark-B; February 5, 2022, 06:14 PM.Comment
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Some chicken tikka
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For those interested in the Cacio E Pepe @das85 mnavarre @Caffeine88 DTro , here's what the Pecorino/black pepper mix looked like when we took our unused portion out of the refrigerator for last nights modification, where I added some reconstituted dried porcini to the finished pasta.
From last week: https://pitmaster.amazingribs.com/fo...47#post1168147
Last edited by Dr. Pepper; February 5, 2022, 06:55 PM.Comment
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holehogg I made mine looser in the beginning as well. This photo looks quite stiff, but it was out of the refrigerator. When I made it about 4 days ago (?) it was definitely the texture of anchovy paste. Add the starchy pasta water in increments, stirring (I use tongs) until all of the lumps have emulsified, disappeared. It's worth pulling the pasta just as soon as any white/chalky interior has disappeared. You could even pull before, you would just add more pasta water. -
That and carbonara are two of my faves. I keep emailing simple and the put the hurt on them. Can't get enough.
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Baked myself a loaf today, grilled cheese for dinner.
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Smoked a rack of beef back ribs from Porter Road today, about 2.4lb/1.1kg on five bones. Turned out to be way more substantial than I'd anticipated from looking at the raw cut. The meat thickened as it pulled back from the bones (enough to let me get a leave-in probe in there at about 175 degrees), and it was just spectacular. Moist, tender, explosive beef flavor coating the whole mouth. We had a nice Chilean cabernet-based blend and my lovely bride roasted us some taters & onions, as well as making us a chocolate cream pie. Yum!!
Smoked in the vertical p-smoker at 225F/107C. Stalled in the mid-170sF/80C, so after a while I ramped it up to 275F/135C and that got us back on track. Finished at 203F/95C, removed & wrapped in butcher paper and into the FC for about 45 minutes. T was down to high 160sF/mid 70sC by the time I sliced 'em up.
Dry-brined overnight, doused with Mrs. O'Leary's Cow ahead of going in.
4 hours in:
7 hours in. By this time, the meat had thickened enough that I could get a leave-in T probe in there.
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Nicely Done, My Heartiest Congrats!
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