Tonight was pichana (with the fat cap) and sides. First time cooking pichana at home vs getting it at one of those Brazilian places.
Did 225 indirect on the gasser for about 90m until 120 (used a smoke tube with Kingsford Signature Pellets) then seared up to about 130. Added a chimichuri sauce for grins. Seasoned the pichana for the cook with a salt, garlic, activated charcoal seasoning blend.
Did my first brisket today - although, not the full monty, just a 5lb/2.2kg point that I got from Crowdcow. They sourced from New Zealand, 100% grass fed. More than you'd ever want to know about the cook right here. Dry brined, pepper/garlic/celery seed rub, 275F/135C in the vertical p-smoker, total process about 11 hrs. Came out superb, huge beefy flavor, moist and tender. For just the two of us, way more than enough, can't imagine doing a whole brisket unless I needed to feed a large group, which won't be happening any time soon.
Wrapped at IT about 150F/66C.
After IT/tenderness reached, rested, sliced, served.
VooDoo Ribs! Used one of the Duroc St. Louis slabs that Creekstone Farms had on sale a couple of weeks ago - it was 21" long. WoW! My best ribs yet. I used a mix of pecan and hickory initially. After 2 1/2 hours the bark looked good so I thinly sauced both sides, letting each side set for 20 minutes with some applewood chunks for smoke, then I wrapped with some more sauce for an hour. Took them out of the foil and sauced the top one more time with a little hickory on the fire.
Dry brined overnight with 50/50 Himalayan pink salt and Red Boat fish salt. Rub is pepper, paprika, and garlic and onion powders.
Wow! For some reason, that just screams brunch to me. Maybe it’s the word hash, and I am not a hash person. BF will always do a hash when we go out. Looks fantastic.
Smoke testing with overnight smokes.
1. Brisket with Bearded Butcher Original butcher paper wrapped at 175. Bark keeps getting better.
2. Pork Butt then chopped
3.Boneless Country Spare Ribs with new flavor combo Bad Bryon Butt Rub with Bearded Butcher Original. Great flavor.
4. Ribs by request
Sous vide and seared boneless pork loin. Split a 4 lb Creekstone Farms roast into two parts. Dry-brined overnight. Cooked the two roasts sous vide, 144 F for 3 hrs. Hit one with Hank's KC Royale, then seared on the Weber gasser. Served with chimmuchurri, and roasted potatoes and cauliflower with red onions, capers, and Chile. Froze the second roast for later.
Smoked a couple pork butts (one was really small) for a friend get-together last night. Took them over to their house and pulled them. We had pulled pork nachos and tacos. Forgot to take pictures of the finished pork, but it was definitely tasty and didn’t have too much left.
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Richard Chrz I hope you like it.
Ingredients: 4 servings
Olive oil
3 lbs of onions sliced
Pat of butter
Dash of sugar
4 oz mushrooms finely finely chopped. I use a food processor.
3/4 cup of white
fkrall I make my custard the night before, and set whatever bread I am going to use to go stale. Morning of I soak the bread 2x 30 seconds a side and set back on rack until it all soaks in. Medium low heat a minute or so per side in a skillet with butter, then in a 375° oven for 5 minutes. Remove, top with course brown sugar, and brule' with a torch. Custard is heavy creme, eggs, bourbon, vanilla, and salt.
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