What is going on here folks? These pictures are nuts! Way to go peeps!
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SvQ 'ed turkeybreast.. grilled potatoes and veggies.. Topped with whiskypepper sauce..
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Cooked up a pair of ~8oz/227g Kurobuta pork chops from Wild Fork, with a very simple recipe from Weight Watchers originally. Marinated the chops all day in a sauce of dijon mustard and honey with a little more mustard than honey; plus a splash of cider or red wine vinegar (total volume about 1/2 cup/188ml for two generously thick chops), salt and ground black pepper. Then 2-zone until ITs reached about 125F/52C, pulled them off to carry over while the grill was coming up to thermonuclear temps, and they were at about 133F/56C when they went on to sear. Final temps around 150F/66C, a few degrees higher than my target, but they were really excellent. Firm and toothsome while very juicy, and some nice flavor from the sear (they were on there about five minutes total). Served with jasmine rice and steamed zucchini.
You can see the amount of marinade in the ziplock... once the chops were in there, I squeezed most of the air out of the bag, sealed it shut, and just kneaded the marinade into the meat through the bag.
After about 8 hours in the bag.
On the cool side.
Carrying over while GrillGrates heat up to warp 10.
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Last edited by Richard Chrz; July 8, 2022, 06:17 PM.Comment
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Uuni feta pastaAttached FilesComment
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SWMBO wanted smoked chex mix...
Sweet Bourbon style
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Anudder tomahawk ribeye, but this time SVQ + sear. This one was 36 oz and quite thick so I SV for 2:15 at 137F. Ice bathed it next down to ~ 80F. Then onto the pellet grill for about 1:15 back up to IT of 125F.
Some have posted on here that after SV, smoke uptake is minimal and I’m sure they have evidence to back that up. I think this reinforces that and I agree. No smoke ring and not much of a smoky taste. Next time I’ll QV + sear.
Can anyone explain the food science behind less/no smoke uptake after SV? Just nerdy curiosity.
I did use Traeger Gourmet Blend pellets for the first on this but I don’t think it played a significant role in less smoky flavor.
Post SV.
Q on the pellet grill.
Sear on the gasser.
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No great pics because they’re just chops (I only make them because rest of family likes them). My daughter said they were the best I’ve ever made. What was different? First time I’ve ever wet brined pork. They probably were the best I’ve ever made and they had a smoke ring.Attached FilesComment
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Just some EBR, getting ready for a weekend of flank steak, salmon, and a prime top sirloin cap! 🔥🔥🔥ðŸ¿Attached FilesComment
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ecowper I’ve got a rub that’s the wasp’s ass on tuna.
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Six pork shoulder butts looking, smelling, and tasting... AMAZING!Attached FilesComment
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barelfly I agree, I’d like to see more pics of that thing as well. It might be the one in his avatar. 😱
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Dry-brined and reverse seared strip loins on the SnS kettle.
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A simple breakfast with some left over chickenAttached FilesComment
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Chicken Breast Stuffed with Spinach and Feta Topped with Browned Garlic Butter, Stuffed Mushrooms, Jalapeño Popper, Roasted Broccoli.
All cooked on the DnG Pan on the Weber 22 with the SnS.
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fzxdoc Just the regular one. I Started with the grate on the DnG. Then removed the veggies and finished the chicken with the garlic butter. I had a lemon but forgot to squeeze it at the end. Still good though.
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