SV (135 @ 3 hours) and cast iron (window open smokey kitchen) finished venison steaks, fries and mushrooms. One of the best venison steaks my wife and I have ever had.
Last edited by Richard Chrz; March 5, 2022, 07:11 PM.
First time I have spatchcocked a chicken in a long time. I placed it over a disposable pan with a bit of water, carrots, celery, onions, garlic, and mushrooms in it. Turned out rather tasty. my wife thinks it had more flavor than when I spin 'em.
I don't know how the second one wound up upside down but when I edit a photo on my phone, AR will not let me post it...
WSM David Yep it's basically Meathead's corned beef and then pastrami recipe from the free side, but sub in a pork shoulder instead of brisket. I don't like making pastrami from the cheap St. Patty's day corned beef, but I can't bring myself to cure a brisket. This is perfect for my purposes. Saw it a couple different places before I made it:
Finally an end to the drought! After spending all of Jan and Feb fighting and coming back from Covid, having no energy or appetite. Fixing boxed mac & cheese for the wife and (oh, the Horror of admitting this) canned Campbell chicken noddle soup for my self and forcing down an apple or orange.
One of our Daughters came over for lunch yesterday. I made up some "Not your Mama's" grilled cheese sandwiches and home made Macaroni salad.
The sandwiches are on Panera Tomato & Basil bread with Sharp cheddar and Monterey Jack cheese shredded
Not spectacular but a giant step back.
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
I made a rub of fresh rosemary, freshly dried (recently dried?) blood orange peel, ground back pepper, and dark brown sugar. I added some kosher salt and send it for a swim at 140 for 2 hrs. They went on the cold side of the Weber for a few minutes with pecan for smoke, and then seared.
​​​​​​My wife made crispy potatoes with rendered beef fat (OMG - yes, you should do this!)
Ultimately, the chops were tasty but disappointing in the juiciness/slightly chewy category. I would definitely do the rub again, but next time I'll try wet-brining.
Last edited by Caffeine88; March 5, 2022, 11:21 PM.
It looks fantastic. Great photos as well. I have never had luck with pork chops, but admittedly I have only bought ones already packaged at grocery store. Was thinking about SV and sear in the future. I hope mine look as good as yours!
I used to have the same results that you did--close but still not good enough. Once I started setting the Joule to 135° for pork, then rubbing with oil, sprinkling rub, and lightly searing to 140°, the clouds parted and the BBQ gods smiled.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
SheilaAnn, what is your secret for making tasty Brussel Sprouts? My wife and I have tried to make them any number of ways but they're still sort of bland.
Season well! I cut them in half and slit the bottoms if they are way big. Toss with olive oil and roast at about 400*F. Don’t overcook. That’s when they get gross.
Or… I slightly steam and toss with the bacon rendering and cooked bacon. Drain some fat if a lot rendered.
A couple sprinkles of good balsamic is also a nice way to mix it up.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Day project: English muffins…. Thinking they should go in the "make fun of it" thread. Because I can’t leave well enough alone, I halved a recipe and these suckers are like 4†high! BF said the split them into thirds and make Big Mac-muffin (see what I did there?j with sausage sandwiches for breakfast tomorrow. 🤣🤣
they did toast up nice. Super light, not chewy like store bought. I will keep working on this….
RustyHaines toasted up with butter and old lady jelly (orange marmalade 🤣)
We devoured the breakfast sandwiches so fast, never got a picture.
Last edited by SheilaAnn; March 8, 2022, 01:01 PM.
Reason: Showing toasted and topped
Those look perfect ! Set one aside from your sammy project and please fill those nooks and crannies with butter and the jam of your choice. I can hear the crunch from here. Great job and top notch pics.
Click Akaushi new york strip with air fryer baked potato and salad. Reverse seared the steak on the kettle. For some reason the steak was chewy. Not tough, but not the same consistency as the strips I get from the Fresh Market or my local butcher. Disappointing.
holehogg doing the potatoes in the air fryer is the best way I have found other than foiling them and burying them in coals. Crisp skin, beautiful consistency.
Have had an air fryer for about 6 weeks and yet to use it. I do the foil on the coals thing and sometimes it goes on jacket only. My most favoured way of doing 'tatoes.
holehogg try rubbing one with olive oil, salting and poking with a fork. No foil needed. 400 for 30 minutes, check and turn over. I usually go another 15 minutes at 400 to get it the way I like it.
Mama and the three youngest asked for brule'd French toast for breakfast last night. I had just got putting the torch to them and put it up with the intentions of taking a photo to send to our eldest when the tray got swarmed. Looked like coons on a trash pile. All I got was this pic.
Same thing happened to me last night. Performed my first reverse sear on some steaks but never got a chance to snap a pic. DW rolled in after a 10-hour workday and was ready to eat. I wasn't going to argue...not good for my health.
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