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Another awesome smoke day! Prime Rib cooked to 140 seasoned in Moose Knuckle Brisket Rub. Tri Tip smoked like a brisket in Bearded Butcher Original. Chopped Pork instead of pulled pork. I smoked it with a foil pan on the bottom..I chopped, reapplied Rub, and add in left over pan juice. It stayed moist and tender. I finished the day with Country Style Pork Ribs. I will need to eventually get another nice cutting board.
First attempt at smoking cheese! Did 3 hours with some apple pellets and it’s sitting in parchment now in the fridge overnight. Tomorrow I’ll vac seal it and the long wait begins. Torn between waiting one or two weeks, but going to try and be patient. Got two sharp cheddars, 1 pepper jack, and 1 muenster.
Cut some off now. Then season the rest. Have the non seasoned. Take notes. Then in 2 weeks sample the seasoned. You will know why 2 weeks is worth the wait.
I personally am ok with a few days wait, though things do get better with time. I thought my pepperjack I smoked was off, but it needed 3 weeks before it tasted good. My opinion of course, wife said it was fine after a week.
So Collette wanted to get in on the cooking band wagon and we spent the morning making over 500 ravioli. While that seems like a lot, she lays out a sheet of pasta and does about 80 - 90 at a time. I make the fillings and she does all of the rolling, forming and pressing. The main recipe is the standard beef and spinach (and other stuff) from my Italian family and we made a smaller batch of Italian sausage and ricotta cheese. It's actually pretty easy and fun to do. It was just the 2 of us this morning, but getting together with my Italian family and making ravioli is an all-day riot with plenty of bloody Mary's, red wine, loud talking, laughter, and more love than the room can hold! Bei tempi!!
Last edited by CaptainMike; December 26, 2021, 11:03 PM.
In your photo, I see what I believe is a ravioli press/roller? I love the look of that! I have a press that….works ok, so usually I make by hand and use a cutter. But that roller is how to do it! I’ll have to look up a video of those!
Nice catch, Jeremy. We've tried a few different rollers over the years with similar results to yours. We found this one at an estate sale and it works great. If you look closely it has wider spines, about 1/4", that separate and seal the ravs a lot better. Also, Collette starts in the middle and works outward both ways. This helps limit the "bulldozer" effect of pushing and piling the filling from one side to the other.
We made fire and "braai-ed" on Friday evening and then again Saturday afternoon for Christmas lunch (no pics) and again on Sunday.
More of a simple Sunday sausage fest and a Texan pork steak (for the wife). My cousin, who is fan of boerewors and blind from birth picked the "wors".
The sausage on the grid was oriental chilli wors, sosatie wors and a chorizo loop.
I prefer thick wors but wasn't much to choose from so thin wors it had to be.
Served on seeded hot dog rolls with left over sides.
Curried 4 bean, potato and green salads and creamed sweetcorn.
Leftover trifle for dessert.
Those 'wors' look great! I can see them in the bun, with some fresh onions, mustard, maybe what they call 'pebre' in Chile, which is almost the same as a pico de gallo.
I did a quick starter today. It is done with direct grilling only. I use Sumac (dried red berries with a distinct lemony flavor) to add flavor to Vannamei shrimp, perhaps better known as white-leg shrimp. They're slightly bigger and more meaty than regular shrimp.
Grill avocado halves over direct heat for 2-3 minutes. Apply a good amount of sumac to cover all shrimp. Now sear them for 1 minute in a cast iron pan, hot as h*ll.
Serve on a plate, and drizzle some balsamic vinegar creme over. You can also use mayo if you like, works great too.
About Me
My name is Josh, not Joey (surprise), and I reside in Central Ohio. I have been grilling since I could drive, and smoking for around 15 years. Over the past couple of years I have gotten more into just cooking, and really enjoy sous vide and the flat top. I find myself experimenting with different foods and new ways of cooking as an outlet to work stress. I use every piece of equipment I own regularly, with the exception of the electric smoker. That only gets brought out on occasion to make jerky.
My favorite beverage is bourbon. I typically have at least 8-10 bottles open at any given time. While I have favorites, I enjoy sampling new and different varieties.
Took too many days off from the internet for the holidays. Here is my Christmas Eve prime rib roast. 225 in the ThermoTemp XL until 115 then seared on the flat top on tallow from the Akaushi brisket of a few weeks back. Turned out awesome, though as usual my phone pictures aren’t the best.
SNS Deluxe
Cheaptex (Vortex knock-off)
Weber charcoal rotisserie (turkey making machine)
Weber charcoal baskets (only use with the turkey making machine)
Steelmade Flattop (griddle attachment for gasser)
Thermoworks Smoke
A few days late, but my first attempt at prime rib for Christmas. A bit more grey band than I would like, but everyone still loved it. Smoked in my Weber kettle with SNS at 210-240 to ~117 and seared to 130. But there was a fat end and a skinny end, and I put my probe in the center. Next time I think I'll put it at 1/3 deep on the fat end. Still pretty happy!
Attached Files
Last edited by Grillin Dad; December 27, 2021, 09:13 AM.
So I wasn't good about posting cooking pictures this past weekend until yesterday. Cooked this rib roast around 225 until IT hit 130 then seared. Came out very well for my first "prime" rib. I used Kinders SPG.
Christmas dinner. No time to take pics. Rotisserie chicken and 5 bone prime rib and I cooked the ribs and chicken on my big Weber gasser with cherry smoke. Boneless prime rib on Weber kettle 22 with SNS at about 250 indirect and then seared on gasser.
22 people. Was a 7 bone full primal rib roast (BTW, I paid $89, not $246) but I cut off the 2 end ribs and made 4 ribeye steaks now sitting in my freezer. We had a lot of food but it all was eaten by the Italian side of the family.
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"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Last night, at Stacy's request, I turned that ham bone into ham and beans. Used Rancho Gordo's cranberry beans, the remnants of the ham and bone. Made some ham broth first, then added a mirepoix, beans, and about 8 ounces of Mac n Jack's Amber Ale. Started at 1 PM, was serving at 6 PM.
Bone, water, onion, carrot, celery for the broth. Cooked for about 90 minutes
Ham I pulled off bone and diced up
The bone after cooking. I kept it, will make more stock. It's not done :-)
Cranberry beans ..... NOM
Onion, carrots, celery ..... cooked in EVOO until onion is translucent
All the dry ingredients
Ready to serve!
Time for my first post outside my introduction-post. Still pretty green on working with my smoker I got from Hanks True BBQ.
Got asked by several families to cook ribs for them to serve at Christmas. Over 10 families wanted ribs so i figured why not baptism through fire.
10kg of iberico spareribs and 10kg of St. Louis cut.
Never cooked for people that aren’t guests and wanted to push my limits.
All and all i was pretty happy with the results and after Christmas was done my mailbox had 16 new messages from people who ate the ribs and wanted to order from me.
Walking on clouds here tbh.
Wow! Those look great! And, I've got to admire your spunk, starting out with Iberico ribs!! Why waste your time with lesser foods. Congratulations.
ps: Are you sure you're not hustling us?
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