Little something I whipped up. Yes, of course its dry aged.
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Corn beef (Pastrami) and Cabbage! Happy St. Patrick’s Day! ☘ï¸
Smoked for 2 hrs at 250°, bumped up the temp to about 300° and braised until the IT reached about 203°ish until probe tender then added veggies to complete the dish until they were cooked…about an additional 45 min to an hour.Attached FilesComment
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French toast brule' by request once again. Sugar is still bubbling from the torch in this photo so I thought it neat.Attached FilesComment
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Promised daughters boyfriend last week would cook up ribs Tuesday.
Also justified a bottle of Safeways finest for MR Bones cook.
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Due to a home renovation project, I've been cooking a lot less than usual, and certainly grilling less. When you spend 2-3 hours each night after work up on a ladder messing around overhead with insulation, can lights, wiring, etc, cooking is not high on your list. Regardless, I thawed out two small USDA choice sirloins yesterday morning, thinking I would slice them up and do a quick stir fry in the wok, but I ended up just firing up the Genesis II and flipping them hot and fast on Grillgrates, while SWMBO nuked some potatoes in the microwave. The gasser is not my normal steak cooking method, but it worked just fine for these, and it was all done in 5 minutes of preheating and 10 minutes of flipping. Dry brined for several hours, then seasoned with Hank's Signature Steak rub.
Not sure why this is blurry, but it was almost a shame to fire up this big ole grill for 2 tiny 6 to 8 ounce steaks!
While its not an all over sear, and there were "grill marks", I was pleased with the results.
And for such lean meat it was very tender and delicious, with a microwave baked potato and salad.
Last edited by jfmorris; March 17, 2022, 11:04 AM.Comment
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Sesame crusted seared albacore served over rice with stir-fried baby bok choy and tatsoi from the garden.
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99% of the time these are victory posts. I have.... the epic fail. Never rush a defrost or a smoke. Easy rule. I planned on hitting the Beef Palace in Huntington Beach after going to the OC Fairgrounds Swap Meet. As I was leaving I smelled tri-tip and came across a butcher site. All the tri-tip was heavily marinated and I prefer a salt brine and dry-rub so I asked about any other meat they had. Prime Rib. Hmmm always wanted to smoke one of those and guest coming tonite for dinner, I'll take one and save the trip across town. Got home and realized this is still frozen. Damnit! Okay I have 8 hours until guest arrive, a microwave defrost, dry rub and I will be smokin. Set up thermometers in the meat and go. Thirty minutes later the temperature profile was unchanged, flat lined at .... 28 degrees!!! That's still frozen. A run back to the microwave to save this with a 2 minute blast of energy to the insides and another 20 minutes of 28 degrees. Back into the kitchen to cut into it and partially cooked meat around the outside of a 2 inch meat ice ball. The difference from inside to outside was severe. EPIC FAIL - into the trash. I follow Meathead religiously except for this time when I tried to cut time. Never again and never buying frozen meat. (I did do a tri-tip run to the grocery store and satisfied our guests but I knew inside what an eff up the day had been). No photos of the sad meat in the trash.Comment
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@pricerrj, you didn't come here for advice as to what you should have done, and it's too late now. I sympathize.
However, jfmorris, I cook lots of my pork and beef starting at an IT of 28-30, but I also like to start cuts I want to end up at 135ish. For the same reason, the outside picks up more smoke, but the inside stays cold for a long time. But, you have to know that's what your starting with, and adjust your timing accordingly.
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Troutman for the win.
I used his recipe but subbed chicken for the veal. It turned out great and my wife loved it too.
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Happy St. Patrick's Day! Followed Meathead's Recipe came out great.
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I found a couple of nice ribeyes on sale. Reverse seared. First on the pellet grill and then finished on a 650+ F sear plate on the Weber gasser. Turned out great! Topped with sautéed mushrooms and served with baked potato and sautéed asparagus for sides. Hit the spot!
sorry, forgot to take a sliced pic. I was hungry!
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Meathead’s Ultimate Meatloaf-It is delicious, juicy, and full of flavor. As advertised you will not confuse it with your mother’s meatloaf. It’s worth the effort.Comment
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Sourdough bread sticks, and stuffed manicotti.Attached FilesComment
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Panhead John not really my bag. Maybe something like Dirty Old Redneck's would be my restaurant name.
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All that talk of bleu cheese the other day got me craving a favorite burger of mine. Point Reyes Bleu with grilled red onions. When I took the burger shot, I thought too much bleu and removed some before devouring. Please note, no mustard was used here tonight. Believe it or not, that’s where a draw the line. 🤣🤣
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