You know I like this. We make a version of this with chicken parts called Chicken Inasal. My only comment beyond well done is you must have employed some anti-gravity ingredient in your marinade (pic 5) 😂
I'm in on that.
When I worked at KLM cargo at YYZ we also handled Thai Airways cargo.
We had to wait till all the Pax were of to get the cargo docs, always hit up the ISM for left over meals. Most were happy to give us meals out of the first class galley. Even after some 20 hours....superb.
The bread looks fantastic too
Rented a house for the week in Harpers Ferry. The weather is warm today (which is wild) and while my smoker is back home, the house has a big gas grill so we made an assortment of skewers (Cornell chicken, teriyaki beef, assorted veggies, and tofu for the lone sad vegan).
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 OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPops and a Thermapen MK4. 3 TempSpike wireless meat thermometers.
Saturday night tomahawk steak. Was a little bit fatties than we'd care for but worked out okay.
was about 2.5lbs, 3" thick at biggest depth.
Cooked on a Weber Genesis for about 2.5 hrs at 225. Used a cast iron smoke box with hickory chips and a piece of foil with three hickory chunks - both of these were over the flame. Added a smoke tube with Kingsford Signature pellets and placed that right next to the meat (first time using Kingsford)
Once the meat hit 120 on the Thermoworks Smoke, pulled the meat off and cranked the grill burner to high. About 5-10 mins later, temp registered at 500 on back grill wall, 800 directly on grill grate.
Started the sear, flipping every 30-60 secs until internal temp at deepest area registered 135
was very happy with the smoke-enhanced flavor if the Kingsford vs previous use of traegar pellets in similar usage.
Internal temp was spot on for us.. nice way to finish a Saturday
WillTravelForFood I think that in order to render a large chunk of interior fat, you have to cook it like a brisket. The choice is: cook for juicy tender steak, vs cook for fall apart, rendered, pullable meat. You can't have both. The outside fat on the steak melts in the quick searing heat, but the temp on the outside during the sear may be 500, 600, 700 degrees! The interior temp of your beautiful tomahawk steak is about 130-135, and the large chunks of fat remain large chunks of fat.
I give you the richest thing I have ever cooked: Smoked Gnocchi
(Incidentally, this is the first time in my life I've ever had gnocchi. I like it! Tasty, creamy dough balls.)
I adapted this from one of Sam The Cooking Guy's recent recipes. You start with about 4 oz of diced bacon. Once that is crisp, you add in about 10 ounces of sliced shiitake mushrooms and get those soft. Then saute about 3-4 cloves of minced garlic and get it all nicely combined.
Then add in 1.5 cups of heavy cream. (I told you it was rich.) Then add two whole heads of roasted garlic (yum!) and mash that up.
Let this all reduce down a bit and cook the gnocchi (I used 16 oz) in boiling water until they float (about 3-4 minutes). As they float, add them to the cream saucepan.
Once all the gnocchi are all added, then add about a cup of shredded gouda and half a cup of shredded parmesan. (Rich, yes?)
Mix in a handful of chopped parsley for color and then get it to a smoker (I used my Chimp) at about 350 F for about 30 minutes until nice and bubbly and started to get a little brown on top.
Wow, this is so good, but also, so, so rich. Smaller portions are better here, without question. The gouda and the roasted garlic make this amazing. And the texture of the gnocchi and mushrooms go really well together.
Last edited by Michael_in_TX; February 12, 2022, 09:12 PM.
Reason: Left out where the gnocchi are added!
SheilaAnn - flyingpiglet started some beef broth yesterday. Got a bit of marrow out of some of the bones that she roasted. Put it it good use on our steaks.
Took advantage of a mild day yesterday to smoke some bacon. Used apple, hickory and cherry and Meathead's maple bacon recipe for two slabs. Added some cayenne and smoked paprika to the third slab. Now I need to figure out what to do with nine pounds of bacon. I am sure I will think of something.
An authentically creative whatchagot kimchi bokkeumbap. I had some leftover BBQ'd pork steak, some leftover Mexican rice, 1/2 each red bell and pasilla pepper, a leftover 1/2 an onion, a jar of kimchi, a heaping Tbsp of gochujang, a squirt or 2 of hoisin sauce, a healthy dash or 3 of smoked paprika and a bit of salt topped with the traditional sunny side up egg. This was pretty dang good for not feeling like cooking! The funny thing was, the more I got into making this the more I got into cooking it.
Dr. Pepper yes, that's leftover chimichurri from Brazilian Beef Birthday. Color is no longer as bright as it was (look at the difference between that and the fresh parsley), but it was still tasty.
I meant to get a towel to clean up the smudges for the photo, but this was cboss' dinner and I chose to get it to her quickly instead of playing photographer.
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 OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPops and a Thermapen MK4. 3 TempSpike wireless meat thermometers.
The ribs done on PBJ yesterday. Had for lunch. Had to cut in half to wrap and put in fridge. No room otherwise.
​ I'm getting the hang of plated pictures, watcha think? ​
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