Lamb steaks and frozen taters all done on the MAK
-
-
Smoked a turkey today. Cutting the bird into parts prior to cooking is the way to go. Only downside was that I couldn't fit everything on one kettle, so I used two. I dry brined the turkey the night before, then added Simon and Garfunkel rub. I was also able to use my Thermoworks Billows on one of the kettles which worked flawlessly. It kept the temp around 325 deg the whole cook.Comment
-
Loaded the Grilla OG up with Oak pellets and set it at 240 in Pro Mode
7:00 AM
10:30 AM
1:00 PM
Then I wrapped in aluminum foil with some beef broth and continued cooking until 3:30 PM.
Took off the OG and put it in a cooler for 2 hours with a cup of boiling water.
5:30 PM
Taking it to work tomorrow to share with my coworkers. I plan on heating it up in some very hot French Onion Soup and serving it on some Kaiser rolls with some crumbled Blue Cheese.
Comment
-
A less than stellar first attempt at brisket. 3.5# flat.. tasty, but, on the dry side..
struggled getting temps in the PBC down...
Rounded ot the meal with some roasted fingerling potatoes, smoked vegetable medley, and a tomato and mozzarella salad...
Comment
-
Chicken on the M36.Attached FilesComment
-
-
Chops, sourdough dinner roll, broccoli rice & cheese.Attached FilesComment
-
-
Carnitas, all done in the oven! It's been a busy project weekend and I needed something i could put in the oven while I tended other stuff. Served w black beans and kale - sorry no pic of it plated.
Also chickens i cooked on the PBC a few nights ago. These are a huge improvement thanks to the excellent research and empirical studies presented over on the PBC lighting thread.Attached FilesComment
-
-
Did a couple of grass-fed filets (CrowdCow from one of their Down Under sources) sous vide to 125F/52C, then seared to high 120sF/mid-50sC. Sides were steamed broccoli and some Ukrainian piroshkis my lovely bride made from scratch over two days, with about three hours' work each day. The filling was potato & onion, and the dough turned out perfectly, browned on top with a perfect bite, with creamy filling inside. Yum!!
This was a bit of a last-minute meal decision so I had only 30-45 minutes to dry brine, then into the hot tub with some granulated garlic, fresh ground pepper, a glug of EVOO, and a bay leaf.
Steak was incredible, like beefy silk, and the piroshkis were absolutely amazing. A lot of work for my wife, but so good!!
Ready for searing, with a batch of piroshkis ready to eat.
The sear to the plate:
Last edited by DaveD; April 3, 2022, 06:34 PM.Comment
-
Something a little different tonight. Cherry wood smoked (Weber kettle grill) Asian ginger chicken (thigh) on a bed of rice. A few pot stickers too. Side of dipping sauce for both. Family likes this one!Attached FilesComment
-
-
Inspired by Troutman italian classics i realized i havent had chicken francese in ages. Now you can argue whether its italian or more of a north east italian american dish but its delish either way.
Last edited by grantgallagher; April 3, 2022, 06:44 PM.Comment
-
Troutman yours will look much better when plated, mate. with 2 little kids scrambling for dinner its usually the last thing on my mind. im generally happy when i remember to take a pic
-
Decided to have my parents over for a fancy dinner.
Started off with some appetizers. First one was an apple brie and arugula crostini with a drizzle of hot honey. Unfortunately I forgot to put the prosciutto on it until I was packing up the left overs.
The second appetizer is a spicy artichoke dip.
And now for the main course, we split some A5 Japanese wagyu,
So we ended up having Wagyu steaks with aBacon Bordelaise dipping Sauce, browned butter, garlic and buttermilk mashed potatoes, roasted rainbow carrots (that I forgot in the oven and let them cook too long) and an orange spinach and arugula salad.
And for desert my wife made Madeleines with three different dipping sauces. A strawberry whipped cream, a lemon curd, and a blueberry compote.
Comment
-
I sure hate following that feller up there above me, cause this is hardly gourmet food. Did a 1/2 chicken on the SNS kettle tonight with fresh green beans and Yukon Gold smashed taters. The gravy was home made from scratch, 🙄 with a little help from Pioneer
Also had a link of DJ’s Boudin. Pretty popular here in these parts.Comment
-
-
Been super busy with work in the past week. But have managed to make meatballs twice as my husband has been wanting some. First and second pics were Italian type meatballs I smoked first then added to a red sauce over spaghetti noodles. Second was Swedish meatballs I oven roasted then added to sauce and made bow tie pasta with them because that’s what the kid wanted.
Comment
-
Here's my latest attempt at sous-vide-que brisket, a 5 lb-ish flat. 24 hours at 150, then ice bath, then smoker for about 2 hours (225 until around 150).
The thinner side came out awesome - the thicker side was a bit tough (though not dried out). So I am thinking it needed a bit more time. I will keep trying as each one seems to be a little better than the previous one, just not quite there yet!
Attached FilesComment
-
Hi Bogy - I meant target temp for the meat itself, not the smoker. -
ilooklikeelvis, Meathead in his book on Sous-Vide-Que, which you can access here https://pitmaster.amazingribs.com/fo...e-guide-ebooks , recommends a water temp of 145, and then to smoke it at 225 to an IT of 131 (after the ice bath). Sounds to me like you are trying to go by time, and Meathead generally recommends going by temp.
-
Comment