Yoder Roasted Chicken
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Put the Grilla back together with the new igniter and the new fire pot and have been meaning to make the magic porkchops, 5S applied. Selection, Salt, Season, smoke, Sauce.
selection: those HeritageFoodsUSA duroc T-Bone chops
go into Blonder brine:for an hour or so:
blot them dry and season (Honey Hog from Meat Church)
Let that adhere and throw on the Grilla at 250 for about an hour. Flip halfway through. Glaze with maple sauce + vinegar + tabasco sauce.
plated with roasted asparagus and jasmine rice:
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Longing for something Caribbean tonight.
Belizean Stewed Chicken, Coconut Rice, Beans wit Gravy...Oh Yeah!
The Biggest News is: I got new Plates...As a gift...From Macy's....Thanks Jules.
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Playing with the new Ooni pizza oven and we did three flatbreads. Margherita on the left (dried our own tomatoes today), scallop, shrimp with fresh thyme in the middle, and chicken, dried tomato, mushroom, and mozzarella on the right.
Middle one was my favorite.
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Pepperoni, bacon, and half jalapeño pizza. My wife made the dough
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My favorite thing about brats….finding the mustard seeds in my teeth after devouring them.Comment
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My first attempt at dry aging. Picked up a 5.5lb NY strip loin at my local butcher shop and dry aged it for 28 days. The first pic is the loin straight out of the Umai dry aging bag. The second is a cross cut look. Third are the trimmed steaks (different thicknesses as my wife prefers thinner steaks than I do). And, finally, onto the Gabby’s grill over post oak coals. A quick sear and then raised a bit to finish them off. There were no more pics after this as I was hungry and got distracted. Verdict? Why have I not done this before!?! This was the best NY strip I have ever tasted by far. Excellent flavor and soooooo tender. I may never do steaks any other way again. My wife, who likes, but does not love, steak said this was the best she has ever eaten. Glad I have a few more in the freezer now. And a Wildfork ribeye roast on the way….
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Long day in the kitchen. I had a few heads of cauliflower, so I decided to pickle them. I have been Jonesing the pickled cauliflower of my youth, but haven't been able to find it locally. I happen to have all the canning supplies, so I just picked up some serrano peppers and got to work. Cauliflower, turmeric (mainly for color), and half serrano (seeds and pith removed); hot pack method, made 5.5 quarts in total. The jars sealed perfectly: here they are just after removing from the canner:
I have to wait 30 days to try, but they should go well with some burgers and other grilled meats.
Now onto something more relevant to this group. I made Brazilian style linguica, about 2 kg. I worked with some beef and pork I needed to get rid of, about 1kg of beef, 1kg of pork and pork fat, and 150 grams of bacon fat, and I had natural casings in the pantry for some reason. Seasoning was sea salt, vinegar, paprika, black pepper, scallions, parsley, and garlic. I could not find a recipe I was happy with, so I just winged it.
It was really labor intensive and incredibly messy, but the results were pretty cool. Special thanks to Murdy for encouraging me to use my leftover pork fat for sausage. I have never made sausage before today, so I have a new found respect for those who make sausage for a living, particularly using natural casing. I fried up the leftover bits I couldn't get into a casing, and it was pretty good. My wife, the Brazilian, approves, but the real proof is when I cook them tomorrow. I got a case of Gaspar's Portuguese linguica earlier this week, so I will compare and contrast at some point.
I will vacuum pack and freeze two coils and cook the other coil and two links tomorrow. I will post this to the Pit: should I smoke or grill? Brazilians grill, but I am open to suggestions.
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MsTwiggy, they cooked up okay and taste great, but the texture was not right. I am guessing it did not have enough fat, but my wife liked it. The other problem is that I ran the grill temp too high and couldn't get it down in time, and was fighting flare-ups and all sorts of thing. We'll see how the next batch goes. -
Murdy, the flavor was excellent, but the texture was off, kind of like hamburger patty. I goofed up and grilled them too hot, so they split open and I think they just dried out. I think I needed more fat, as these were pretty lean by any standard. Next time I may just do all pork. Anyhow, the leftovers are probably going to be good in an omelette or over rice.
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Wrapped up my Staycation Food-A-Palooza with a prime rib roast yesterday. Following lots of good advice from folks here, I separated the 3-bone roast and re-packed up the spinalis and bones for next week, and used the "eye" of the roast, just under 3 lb/1.4 kg. Dry brined overnight, then a light dusting of garlic powder & coarse ground pepper, trussed it up, ran it in the sous vide for 8+ hours at 131F/55C, then seared on screaming hot GrillGrates after coating with Mrs. O'Leary's Cow Crust. Full details start at about this post in the Staycation thread.
The roast was just superb. Outstanding flavor and tenderness, and not a bite wasted since it was already separated. I whipped up some jus by combining the liquid left in the SV bag with some smoked wagyu tallow, beef demi glace, and water all boiled & simmered. Served with some roasted taters (approach described in the Staycay thread also) following a recipe from Jess Pryles, some steamed broccoli, and a Ridge zinfandel. Yum!
After SV, coated with Mrs. O'Leary's:
Rollin' & tumblin':
After searing:
Slicin' & servin'.
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DaveD, it has been great following your Staycation posts. I love the animation of your sear, looks like it is moving on it's own, haha. This meal looks incredible! You've inspired me, so I am probably going to thaw one of the bone-in rib roasts I have in the freezer this week, if I have the space in my fridge. I may just have to do a smoky roast, as I do not have an SV device.Last edited by HotSun; August 14, 2022, 11:12 AM.
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A Reel from my second cook on my PK360. First time on the pork steaks! for the price it was a good cook!
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Yeah I don't do the twittergram or faceyspace scene. -
I still don't even understand the difference between Snapchat and Instagram... I even had it explained to me once by an extremely conversant social media maven. Still don't get it. And it's not like I'm some get-off-my-lawn luddite or anything. I prided myself on being right up there with every development until HTML 4 and Javascript took over. From then on the pace of change accelerated way too fast for me to ever keep up...
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A couple recent breakfastes. Avocados are expensive right now, so I save a buck by buying four at once. Four avocados are a lot for two people, so I make a simple guacamole first thing in the morning, and two avocados last two people two days.
I just use avocados, garlic, lime, and salt.
1) Fried eggs, cheese, tomatoes and guacamole, with chips. Kind of a deconstructed migas, I guess?
Next day, tamales and eggs. A bed of salsa, with sour cream. Then tamales, eggs, cheese, and guacamole, with a garnish.
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SheilaAnn pico to guacamole? Great idea, I’ve got to try that! Thanks -
Yes to pico with guacamole!
Mrs Mosca can’t have tomatoes or onions or hot peppers, though. Which is a source of great sadness for her, because she loves those things. No salsa. No spaghetti sauce, no pizza with red sauce. So I pretty much make everything without, or with a lot less. If I need onions or tomatoes or capsaicin, I can add it to mine.
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Can't stop with the noodle bowls
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Some brunch griddlin! And I made 4 quarts of granola this morning.Attached FilesComment
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