Here is a progress shot. Looking a bit tasty!
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Tonights dinner was an experiment in sous vide. I’m camping at an RC event and wanted some easy meals. Before I left I made some extra BBQ chicken on the weber. What we didn’t eat I put two pieces each in the vac pack and froze. Tonight I dropped one partially frozen in the sous vide for 75 min at 160°. It came out great! The chicken tasted very close to "just off the weber" except of course the skin was not crispy but it was not rubbery either, was easy to bite clean. I will definitely do this again. I have one more vac pack on this trip and may slap the next cook on the propane grill for 5 minutes after the sous vide! gotta go, planes are calling me 😁Attached FilesComment
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Dry bribed some steaks and cooked them fast and hot on the gassier.
I put some (a little) brown sugar in the brine. Good idea! No glaze...
I made a mod to the Bronco I thought you all should see...
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Last edited by Richard Chrz; October 9, 2022, 07:12 PM.Comment
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Fellers Ranch Wagyu NY Strip Steak for Dinner tonight. Plated with Onions & Peppers and Sweet Potato. Seasoned only with S&P and all done in my Lodge CI pan. Really good!Comment
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Smoked up a rack of Kurobuta SLC spares today on the Copperhead 5 vertical. Dry brined overnight, Central BBQ rib rub half an hour prior, ran with Cookin' Pellets 100% hickory at the "smoke" setting (~120F/49C) for an hour then 250F/121C for the rest of the way. Did a foil boat/cover after four hours, total time just over six before serving. Sides were steamed broccoli and green beans from my lovely bride's garden, and some frozen onion rings that came out damned well. Ribs were splendid, tender & juicy & smoky with tug-off-the-bone consistency. Could be my best spares yet.
Second straight cook with these Cookin' Pellets pure hickory pellets, and they really bring the flavor. Have to say that nearly all other pellets I've tried end up with a nearly identical smoke flavor profile, but these stand out thus far. More data are needed.
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Sid P - the onion rings are from McCain, it's their craft beer battered variety. Very good indeed. See:
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Smoked Beef Shank Chili with Jalapeño Cornbread!
Smoked a beef shank at 225°F for about 2 hrs then wrapped and braised with beef broth at 300°F until the IT reached 205°F and probe tender. Shredded and put into a batch of smoked chili accompanied with some Jalapeño Cornbread seasoned with some Smoked Finishing salt! DELICIOUS!Attached FilesComment
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Thank you hoovarmin and @WayneT
Yep, that’s a lodge enameled 5qt cast iron Dutch oven. Love it!
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Fried chicken bao with quick pickled shallots. Garlic honey soy glaze on the left, spicy Korean bulgogi sauce on the right.
So good. As soon as the first five wear off, I'm going back for 4ths.Comment
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Mari Jo and I went elegant tonight with SV Beef Wellington.
Pâté, mushroom duxelles, and prosciutto on the puff pastry.
After wrapping in puff pastry and baking. SV the tenderloins at 131F for 90 mins first for a medium-rare finish. Then baked at 375F to brown the puff pastry. It was my idea to try the fancy weave pattern. I need to sharpen those skills.
Crispy Brussels sprouts with a honey-chili aioli.
Plated.
Gorgeous interior on the tenderloin.
A forkful of carnivorous decadence. The Pâté made this such a rich dish.
Paired the meal with a 2019 Hauts de Barville Chateauneuf du Pape, which elevated the entire experience.
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There were Choice TriTips in the bag on sale last week, so I bought a couple. Got them rubbed and on the smoker. Learned something important about rub as I was taking this shot. Not only does it taste good, but, it really hides my mediocre knife skills!
Still working on the mediocre plating, but, by this time I was really hungry and just wanted to get the shot. Once again, green stuff to keep the docs happy.
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Steak tasting round 3 (see Round 1: https://pitmaster.amazingribs.com/fo...49#post1288349 and Round 2: https://pitmaster.amazingribs.com/fo...87#post1296342)
Today's steaks were a filet mignon, skirt steak and sirloin flap meat.
Flap meat on left, two filets on top and the skirts on the bottom
All steaks were dry brined for about 6 hours and cooked on the SnS kettle. Did a brief reverse sear for the flap steak as it was a bit thicker and the rest were cooked direct heat to medium rare.
Filet on the top left, flap steak on the top right and skirt on the bottom
My daughter's surprise favorite was the flap meat. She said it reminded her of hanger steak and she was not wrong. Very good flavor and texture. I was surprised that she didn't love the skirt as that is always one of my favorite steaks and this one was great. She liked the taste but wasn't a fan of the texture. Personally I would have ranked these as skirt then flap steak then filet.
Our final battle will be among the three individual winners - Ribeye vs. Hanger vs. Sirloin flap steak.Comment
The ribs look lonely.
​ ​​​​​​​Ribs at my house tonight too. Nothing special or unusual for this crowd. A rack of STL spares. Rubbed up and smoked low and slow on the Recteq. Tasty.
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