Smoked an organic, boneless turkey breast from Wild Fork yesterday. Seasoned it with SPG and put it on the Yoder for 30 minutes at 180F to get smoke on it followed by 275F until it reached 165F internal. Neglected to take any pre-cook pics. But. here it is when it came off the smoker.
This morning it met up with the Weston 9" meat slicer I received as a birthday gift last week.
Well, we ran out of pulled pork that had not been portioned into meal size packs in the freezer, so last night I looked for something to "wok" on the stove, and came up with a stir fry using some peppers and onions and carrots, as well as a pound of ground chuck I found in the freezer. My wife was dubious of "ground beef stir fry" but she said it was amazingly good. I seasoned with salt, pepper, Flatiron Asian Red pepper flakes, minced garlic, ginger paste, and a half cup of Bachan's BBQ sauce. That Bachan's is the bomb...
I've got to work on the seasoning on this wok. Much of the original oven seasoning I did has stripped off during use down in the bottom half of the wok.
The trick I've learned from the few recipes I've watched from folks like Grace Young is to do your stuff in batches. Brown/cook the meat, set aside, do the veggies, then combine. Woks great!
Been eating a lot of fatty foods the last few days, so decided to eat something light today. The weather hasn't been great, so felt like a soup day. Found a recipe online for water soup. It was a little bland, so I think I might add some more salt next time
Smoked Breakfast Skillet with Sausage, Hashbrowns, Egg & Cheese
Smoked at 350° for about 45/50 minutes ensuring eggs were set and cooked! Easy and Delicious!
Gorgeous hunks of beef but of everything on your plate I’m also liking the " zucchini with tainjin seasoning". We use it mainly on fruits, will have to give it a try on veggies.
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
Nashville Hot Chicken Sandwich! 🔥🔥🔥 Tried out the Meatchurch recipe for this version & seasoned with Postalbarbecue Chicken Rub….Did NOT disappoint! Delicious!
I have a picanha dry brining right now. I cut the fat cap off, to try a few things with the fat cab separate;y. If mine come out even close to this, I will be stoked!
Picked up a Brandt farms prime flat iron. Was originally going for hanger but my butcher convinced me to try the flat iron. This was incredible. As tender as filet with more beefy flavor. My gasser was running out of fuel so I lost some sear but no big deak. Just did some SPG for seasoning. Served with roasted brussel sprouts (not picture but I swear I there were vegetables). Will definitely be picking this cut up again.
Flat Iron's are my go to cut. Some much lower in price with all the great beefy steak flavor. Tender as can be if not over cooked. Yummy. Nice work pitmaster.
SheilaAnn I never heard of it before today actually. I started going to a new butcher shop near me which had a few of their products. The guy here knows his stuff - carries Snake River Farms as well, and harder to find cuts (on the East Coast that is) like tri tip.
@bb_esq I am not sure of the provenance of Brandt, other than I was searching for a butcher (Before I had my own shop) and they came up. And since their place was only about 15 minutes from me, I went to check it out. Turned out it was NOT a shop, but a packing house. But they guy let me buy a couple things since I was there and they did have stuff packed for retail. I have not been back since.
I am new to this forum and am clearly going to have to up my photography game. I joined after buying Meathead's book and deciding to reverse sear a lean top round. Between the book and the forum, I got it right. My son wanted "French Dip", so we modified Meathead's recipe and left the gravy thin.
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