I was out of steaks the other day and went back to Costco for a refill. I bought a package of ribeyes, N.Y. Strips and filet mignons. Decided to do a NY Strip last night. After dry brining it for a few hours I did another reverse sear using the Vortex and a few hickory chunks for smoke. Can’t brag enough on the vortex and Costco steaks. I know there’s better cuts out there, but for an everyday non-online order, it’s hard to beat Costco IMO. Turned out really tender and perfectly rare/medium rare. After dinner I laid on the couch watching a little Captain Kangaroo in my Snoopy pajamas….man, it just don’t get no bettern’ that.
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Last edited by Panhead John; February 26, 2022, 10:09 PM. -
Click Akaushi strip steaks. Dry-brined and sous vide. Seared in a dry CI on the Weber gasser side burner. This was our first taste of the Click wagyu. Really enjoyed it and can't wait to try more.
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Ann was craving a hamburger so Smash Burgers it is. I found recipe for oven steak fries on the America's Test Kitchen site that is brilliant and tasty. I've posted the recipe here.
Far too cold to cook outside for this Canuck so I did the smash burgers on my Breville Smart Grill. Seasoned with some Cow Cover Hot.
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My first attempt at Tacos Al Pastor on the MAK. Tasted pretty good but I will make a few changes next time. I've never had the "real thing" but was inspired by earlier posts on The Pit.Comment
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My wife's smash burgers. 1/4 lb/115g patties (80/20 from CrowdCow) on CI skillet with loads of sweet onions mashed in from the top during the sear. She got it absolutely perfect! One of the best burgers I have ever eaten. The frozen fries are just store brand from our local Harris Teeter, but they were outstanding-- although I'm sure they don't hold a candle to the ones that pkadare just posted a couple posts above. Simple but effective.
Last edited by DaveD; February 27, 2022, 07:12 AM.Comment
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Made some simple pork loin sandwiches with what was left of the oddly-shaped, 50% fat loin I cooked sous vide & smoked - details right here. Removed most of the fat, microwaved for a minute to warm it up, sliced and piled onto buns griddled on the CI skillet with some salted butter. Pork was still moist and tender, Rudy's Sause to top it off. Yum!
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Last night pastrami sandwich. But this is to showcase my first homemade rye bread. Pastrami is from a local place that makes it in house.
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Looks like Rosen's from Chicago! Did you use KA recipe, and if so, which one?
Thanks SheilaAnn -
Dr. Pepper I used RLB’s Jewish rye recipe from The Bread Bible. Pop over to the baking thread under recipes. I discuss it there.
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Did my first brisket on my offset today. I’m thrilled with the results! Brisket is usually a struggle for me but this one came out great.Attached FilesComment
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Each country style rib was coated with mustard, then placed in a zip lock with Meatheads' Memphis Dust. Shake to coat them very well. Then loaded onto my rack.
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Then loaded onto the top rack on my Yoder YS640S. About 1/2 way I swapped left and right, my Yoder runs hotter near the exhaust!
Out of the Yoder for the 1st Time
Sliced and chopped into chunks
Sauced.
Wrapped and back in my Yoder for an hour or so.
Out of my Yoder for the second time
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Nice looking cook. Dang it, Panhead John plates do get around -
Richie, I give all Pit members a 1% discount on all orders of $500. or more…..hence the popularity. -
Panhead John I don't know how you stay in business practically giving stuff away like that!
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Korean BBQ’d ribs (flanken) with pickled vegetables and a few pot stickers. Family liked the flavor of the ribs, but they were a bit chewy. I marinated in a store bought Korean rib sauce for about 5 hours. I think next time it’ll be over night. The other complaint was that they were fatty. Not much I can do about that. Any suggestions on how to make these better is welcome. I direct cooked the ribs over coals for the entire cook. I wonder too if cooking them indirectly and then searing would’ve made them more tender. Not too bad for the first try though. Work in progress. I love this style of BBQ \grilling.Attached FilesLast edited by Mark-B; February 27, 2022, 06:14 PM.Comment
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I always marinate galbi over night. Those look on the thick side for galbi also, which is probably why they were tough. If I'm not buying meat for galbi at H-Mart I have the butcher cut them about 1/4" thick. There's still some chew, but between the marinade and the thinness they're not tough. -
mnavarre Yep, got them at Sam’s and I thought they were a little thick too. I bought a package of 12, so I have 6 left for another time. My family is pretty picky about fatty meat, so after the next run it’ll probably be the last on the ribs. I may do the same marinade with a more lean cut of meat.
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Cast Iron Pan Pizza. Recipe from ATK which I'll post later. This was amazing and easy with a no knead dough. The recipe called for a 12" pan but I only had 10" pans hence the mess. 😜ðŸ•. Amazingly good. The bottom of the crust was so crispy and the frico from the cheese around the edge of the pan was incredible!
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Broccoli and feta cheese pizza with sausage crust. I upped the amount of broccoli because I never get enough veggies, but this was too much. Still delicious!Attached FilesComment
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Used the first half for bait. No bites. Apparently, my local catfish prefer some smoke on their dogs. 
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