My lovely bride braised some brats in beer this afternoon in the dutch oven (sorry, no photos of that stage), along with some onions, bell pepper, and garlic, with a touch of brown sugar. Then I seared them on the hot GrillGrates, rails up. A nice summertime dinner.
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Tried something new from Wild Fork tonight. A pre-seasoned boneless lamb "mini" roast. About 3 pounds. Seasoning was a Moroccan style they called it. I figured it would be really easy and it was. I just tossed it on the Recteq at 250 for about two hours. Boom. Done.
Well my wife had about three bites and declared she doesn’t like lamb. Now this is a person who’s had and seemingly enjoyed lamb many times. 🤷â€â™‚ï¸🙄. I thought it was terrific. But as usual, what do I know. So I broke it down to smallish portions and froze the large amount of leftovers for me to consume at some later date when she is away or something. I’m NOT going to toss a $28 piece of meat.Comment
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My father in law did not like lamb. He did like goat (chiffon), and he liked venison. So when he was at our house and we had lamb we had to tell him it was venison and he loved it. Many guys who served in WW2, and were stationed in England, were served mutton, which is entirely different. A lot of it is how it is seasoned. Obviously, your wife doesn't like Moroccan seasoning. I've done Passover meals (I won't call it a Seder) and served lamb. People would take a tiny bite, then take 2nds & 3rds.
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Chuck eye roast from my chuck roll.
Salted by weight then sous vide for 24h. Chilled then seasoned with the "Steve Albini" rub. Seared over charcoal. It was delicious and the crust was great. I sacrificed some edge to edge doneness, but I think it was worth it for the crust. Saved the SV bag purge, coagulated out the proteins, strained, then forgot about the jus.
Rub:
(2 parts good sea salt) omitted here
1 part black pepper
1/4-1/2 part sumac
1/3-1/2 part ground coffee
1/4-1/2 part garlic powder
1/4-1/2 part cocoa powder
Verdict: very prime-rib-ish and tender. Intense beefy flavor. Tender from the SV; no problem with the thick slices. Still some inedible bits (bound to happen) but very minimal.
Edit: I've done some more reading and re-reading and apparently while Steve Alibini 'approves' of this rub, it was a colleague who created it: Tim Midyette.
Original article:
Tim sells it (I've only ever made it myself):
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I'm impressed you took the time to seperate it. I bought a chuck roll and turned it into a bunch of chuck roasts for chili. Saved the neck portion, and something resembling skirt steak, but overall just hacked away.
Was it worth the time? Looks really good. -
MsTwiggy Thank you, it was!
theroc Thank you! It's been a while since I used the SV.
DaveD The crust was delicious. I could have done some things differently to decrease the gray... I have one more roast in the freezer, but was thinking something more traditional for that.
DesertRaider I would say it was worth the time, but then again I'm a cheap^H^H^H^H^H frugal bastard. I enjoyed doing it and learned a lot. -
gboss Good to know, as I do still have most of that piece in the freezer. I agree, worth the time, especially for those of us who are a bit "frugal" as one of my friends says about me.
I'm also thinking when the winter settles in, I'll give the skirt like thing some smoke time and then sear it. Done that before, and it's really good. Works well in large flour tortilla's.
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Dry-brined, grilled flank steak. Rubbed with a bit of Meathead's Red Meat rub, then hot and fast on the SnS kettle. Served with roasted eggplant with anchovies and oregano, another Ottolenghi recipe - so good.
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Burger Night: half-pound 80/20 ground chuck patties heavily seasoned then seared on each side in cast iron, then smoked at 250 F until 160 F internal.
Here's how I like mine: toasted bun, mayo (Japanese preferably), romaine lettuce, burger, red onion, bacon, dill pickles, mustard (Whataburger mustard because this is Texas), and toasted top bun.
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RichieB Not so much that, but there is a royalty payment in the works.
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Berkshire Thick Coppa Pork Steak from Wild Fork. Served with HEB Charro beans and mashed potatoes and turkey gravy.
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Dave's Staycation Food-a-Palooza continues with my very first full brisket now about 11 hours in after I started it last night. You can stop by the thread starting at this here post to follow along if you've a mind to. I left the set point at 200F/93C overnight, and the cut was parked at 150F/66C internal, and I bumped the SP to 250 for the rest of the way, since my pit is running a little under SP today and I'm aiming for the traditional 225F/107C for my inaugural brisket. Keeping it simple elsewise too: dry brined overnight and then just pepper before going in last night. Will foil-boat it in due course and then rest it in the Cambro all afternoon once it hits target for tonight's dinner. Wish me luck!
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Last edited by HawkerXP; August 8, 2022, 07:48 AM.Comment
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Got my brisket to probe-tender and now it's in the Cambro where it will rest five hours before dinner. Everything appears nominal... wish me luck!
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1.75 lb. Tomahawk Rib-Eye cut from the small end. 24 hour dry brine, seasoned with enhanced BBBR, front seared over hot coals to desired crust/caramelization, finished indirect to 132d. The cooker temp for finishing indirect was a constant 325d. Mopped with butter, rested while I made my Tom/CuCu/Mozzarella salad. So delicious.....
ILMsmoke - thought you'd like to see this from the PK360, which you just recently bought.Attached FilesComment
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DaveD glitchy I've been on the "flip every 1 minute" bandwagon and things have been turning out pretty dang well. I will (and have) admit that my steak grilling skills aren't that great but for anything maybe 1.25" and under, for sure, in my experience is better off flipping every minute until done.
BTW TripleB your pictures are top notch and not to discredit the food pics, but the closeup of the thermo on your PK is pretty sweet. I can't explain it, it just is. Well done on everything.Last edited by Andrrr; August 8, 2022, 10:45 PM.
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7 pound bone-in turkey breast... for my 25 year old daughter, her 18 month old baby, and the son in law... been telling them I would smoke it for months, and kept putting it off... Finally pulled it out to thaw on Thursday, and told her to plan on it for dinner on Monday. I needed the space for more beef!
Bonus! I found another use for the Weber rib rack - to hold a bone in turkey breast upright while roasting!
EDIT:
Right before pulling - got some color, and what skin there is is pretty crisp from cooking at 350ish.
And guess what! Grandpa delivers! I went over to their house, filleted off the meat and cut it up on the cutting board. And my favorite BBQ delivery recipient enjoyed it immensely. I wish I could post the video where she is asking for more after that first bite!
Last edited by jfmorris; August 8, 2022, 08:27 PM.Comment
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TripleB thanks! That is our baby, with her baby! She would die if she knew I posted a picture for the world to see.... she's been home with a cold, and also nursing baby #2, who is now on the way. So I had even more reason to deliver BBQ...
Not sure they designed it that way, but that Weber rib rack upside down just was the perfect size to hook onto the ends of a 9x13 pan.
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Tried a different brand of kielbasa today, not as good as the U shaped stuff we usually get. To be fair these are butterball turkey kielbasa and we usually get the pork/beef ones.
Also my MAK surprised the crap out of me, while it is 90ishF outside, the grill is in the shade AND the pellets in the hopper are 50/50 pitboss apple (which isn't high BTU) and my normal grill blend that is mostly hickory. The MAK went from off to 585F in only 11 minutes!
I was expecting to grill at about 450 or so considering all the variables.
Last edited by ItsAllGoneToTheDogs; August 8, 2022, 03:00 PM.Comment
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ItsAllGoneToTheDogs You could have a special blend too, I’m just used to someone saying a single species and most of those being 70-80% oak. -
glitchy unfortunately PB doesn't disclose their blends anywhere I can easily find. Lots of contradicting info on their apple pellets, so who knows.
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