Took the beef with broccoli recipe, subbed asparagus for broc., added the egg white to the marinade, and I velveted the beef after blanching the asparagus.
Ended up a little salty; I salted the blanching and velveting water. There's enough in the sauce as written that I'll skip the salt in the blanching water net time.
SheilaAnn Thank you for jumping in with the answer! MsTwiggy It's an Ancient Chinese SecretTM. Kenji has you velvet the chicken but he doesn't have you velvet the beef for BwB. I'm not sure why, but I think it makes a difference especially when using really tough cuts like top round.
Full packer brisket on my Char-Griller 980 Gravity Smoker. The brisket was injected with Meat Church Holy Cow injection and rubbed with a blend of salt, pepper, and garlic powder. It ran for 11 hours at 225 degrees with hickory chunks. I separated the flat and the point, which I cubed and sauced for burnt ends.
That looks like a mighty fine brisket!! Nice work!
I might suggest, if anything, that you try for a tighter wrap on your butcher paper. Loose paper can act as a sort of insulator. I'll look for some videos for you later on. Cheers!
sat night dinner. 2x 2†thick bone in ribeyes, 1x 2-1/2†thick bone in ribeye, on Weber kettle w/SnS. Reverse sear, choked down to get grate temp around 300. On kettle until IT hit around 125, then transferred to big Weber gasser to sear. Steaks seasoned generously with Malcoms AP steak seasoning. Served with baked potatoes and broccoli.
Bronco Pro Barrel Smoker
PBC
Pit Boss 757GD Griddle (2)
Blaz'n Grill Works Grid Iron
Weber Genesis E-310
Original Original Grilla
Smokey Joe® Charcoal Grill 14"
Fireboard 1
Thermoworks ThermoPop
Thermoworks Thermapen Mk4
Thermoworks Smoke Thermometer with gateway
2 iGrillminis - from before they were Weber.
Easy day today. Just one brisket in the PBC. Friday night it held about 250 all night. Evidently I do better starting it in the dark. Today I think I loaded it with too much charcoal and I threw in a couple of chunks of mesquite which I didn't bother doing Friday night, and it ranged from 300 to 350. Put it on at 8 am and pulled it at about 1 pm. It's ok, but Saturday's was better. With some roasted sweet corn and fruit.
There really is a brisket in there.
MsTwiggyFireManofelles If I had flipped the steak over, it would have matched the zucchini with much more well defined orthogonal markings…I just liked the color of the side I put up to admire while I ate it. Though now I’m disappointed I didn’t put some weight on the zucchini for perfect markings end to end.
I fired up the Bronco on Saturday and made BBQ beef sandwiches from a chuck roast, smoked over charcoal and oak. (Yes, possibly better than pulled pork.)
The chuck went on the smoke at 8 am @250º. It got a brush of Meathead's Texas BBQ juice two hours in and then left alone for more hours as the Bronco held temps. Six hours in, the beef was boated in foil and left to finish. When pulled, it rested for another 1.5 hours in a cooler wrapped in towels.
For the plate and sandwich: grilled corn, beans, tomato salad, a whole wheat roll, and caramelized onion. The beans, from a can, were seasoned with a tablespoon or two of TX bbq juice. The onions got way too much butter, if that could happen. The sandwich also got a splash of TX bbq juice and a dollop of horseradish sauce.
The beef was good, but I had to chop the it. It did not pull apart even though it was probe tender and moist.
​​​​​​My sister brought me a bunch of pork to cabin so for our annual extended family get together I chopped up and cooked down 2 large pork butts carnitas style. The next days I simmered the sauce all day and crisped up the pork under the broiler. Meanwhile, I made Mexican rice in the instant pot and grilled corn for the elotes.
Attjack I was reflecting on how growing up in a rural place can push you to be a better cook. When it's a 40 minute drive to a restaurant you pick it up naturally. A lot of my friends from Mendocino, Trinity, and Humboldt county are phenomenal cooks simply because they wanted to eat good food and there weren't other options. If you are any indication it doesn't surprise me that your family would have the knack.
I saved some fat from the pork shoulders from the previous night and combined it with some pork loins (with fat caps) and we ground it up for another take on pork lettuce cups testing my Weber Spirit's capacity in the process. The fish sauce and toasted sesame oil really make the dish. My brother-in-law thought of all the meals I made for our family get-together this one was the best.
Leftover carnitas pork and Mexican rice became another round of taquitos. This oven I bought last year has a big air fryer which is nice. The taquitos got a little over crisp but were still delicious.
Well, this was YESTERDAY's cook, and I did not take a picture of it when done as I was just distracted or something. I made this for some neighbors down the street. Their 6 month old baby was in the hospital with COVID for several days, now they are home and the two grade school age daughters and the husband all have COVID. Only the wife has been spared as she had it a month earlier and can now look after everyone else.
We took them an entire Boston butt, along with slaw, cookies, chips, bbq sauce, etc. It should feed them for a few days.
I ran this cook on the SNS Kamado, using the SNS insert. Slathered the butt in mustard and coated with Hank's KC Royale rub.
And I think Panhead John or someone else once said that NO ONE uses that lanyard on the Smoke remote... Well, I was rocking it yesterday in my faded Grill Sergeant shirt, with a Thermoworks necklace...
Jim White the neighbor is one of the pastors at my church. Plus I have another unopened bottle of the KC Royale, and hints from Henrik that it may be on the market again soon. And I had no MMD or other rub mixed up and ready to go...
I wet cured a bone in butt that I cut up last week from Thursday night to Monday night, then rinsed, dried, seasoned and then let it sit with the tasso seasoning overnight. I made a double batch of the seasoning mix to coat a 7 pound butt, but the recipe had plenty of the cure liquid for the cut up butt.
This is right after going on the SNS Kamado, again using the SNS insert today.
Running this cook without water in the SNS reservoir, again using the SNS insert in "turbo slow mode". Trying to keep the cook between 225F and 250F, and plan to pull the tasso at around 170F, since the goal here is to dry it out, vacuum seal, and then use as a seasoning meat. Note the smaller hunks and pieces are due to cutting out the bone, and I will be consuming those today as a "cooks treat".
And once again - ROCKING it with my BBQ necklace. Yvonne came in with the 18 month old granddaughter (Shiloh) at lunch, and Shiloh really liked my necklace.
Here's a picture I just snapped a couple of hours into the cook. Some of the smaller bits are approaching 170F, and I will check them in 45 minutes. The larger hunks are all in the 150's, in the stall.
I’ve never made it before myself, but that Savoie’s Tasso I buy is really good. In addition to red beans and rice it’s good in a lot of Cajun dishes like Jim mentioned, such as Jambalaya or etouffe.
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