jfmorris I've been tying more and more, especially if I think I'm going to do a frequent flip cook. Even still, neither steak would stand on end like I had hoped to sear the edges. It's good practice for doing butcher's knots.
They were very close to a ribeye in taste and tenderness, maybe even a bit beefier. There was maybe one bite that had some inedible bits, but otherwise the fat was largely that soft, delicious fat that you get in a ribeye. Fairly sure you'll like it.
gboss Thanks for the links. I was working from a couple of youtube vids as well, because I've got so much of it going to regular whole chuck steaks. That took me out of the Sierra and Denver cuts, but still had parts left over for grinding into burger, and I think a new cut of meat. Not intentionally, just worked out that way. When I do it again I'll take time to take photos and post.
Nice work and great knife skills.
Basic bbq chicken thighs on the mini gasser tonight. Hot and fast baby! But due to my laziness the grill grate wasn’t clean enough and I had some of the skin stick. Oh well. Still tasty.
Schedule is all screwed up these past two weeks so here we are on a Monday night with nothing thawed or prepped for dinner!
Mrs said let’s just have Bbq sammiches. I said sure, pulled pork or brisket? She says pick one. I say no…
If you like spicy Asian food, you have to give this one a try. This is a recent Sam the Cooking Guy recipe (https://www.youtube.com/watch?v=cYBuXbgc5G0) and is his take on cheese buldak, which is Korean Fire Chicken with Cheese. (Any dish with the word "fire" in it has to be good....)
The marinade is gochujang, chipotle chilli powder, cayenne, smoked paprika, soy sauce, Mike's Hot Honey, garlic, ginger, sesame oil and enough avocado oil to get it thinned up a bit. I neglected to get a photo of the marinade, but you can imagine it was a very, very red sauce. I marinated overnight.
As is my norm, I direct-grilled the things on my Kettle using some cherrywood for smoke. While I rarely need it, I am glad I left a cool zone. Due to the sugars, these thighs get char on them really fast, so I let them finish on the cool side, cooking indirect.
You can't beat that color.
The chicken is then cut up into bite-sized pieces and placed in a baking dish. A top that you place some sliced mozzarella cheese and then it all goes under the broiler until the cheese is melty and gooey.
Here it is all plated up!
The gochujang just brings a depth of flavor to this and it is delightfully spicy. The cheese helps tone it down significantly. Plus, it's cheese.
I served it with oi muchim, which is a Korean spicy cucumber salad that is absolutely delicious and goes together in just minutes. The key to oi muchim is gochugaru, which are Korean red pepper flakes and readily available online. (I still had a bag in the fridge leftover from my kimchi experiments.) Here's the recipe I used for the oi muchim: https://www.koreanbapsang.com/oi-muc...ucumber-salad/
That’s a fine explanation of a rather detailed cook. I’m always interested in learning where people lived or visited or were otherwise influenced to get their fondness for and appreciation of spicy foods. My spice appreciation level is probably middle of the road. I’ve a cousin up in WI who literally seeks out his next fiery food fest as a hobby. 🔥🔥
Haha. I can't believe your awesome photography skills even extend to a beautiful presentation of.... frozen fish!
Actually, we sometimes have a bag of Gorton's beer battered fillets or crispy battered fillets in the freezer for quick convenience meals. Some tarter sauce or malt vinegar, and you are in business.
Pork tenderloin schnitzel with German potato salad from the free side. Made a sauce for the pork with creme fraiche, fresh dill, lemon and some finely minced dill pickle. This was incredibly good.
I mixed up the seasonings, basted the chicken, including under the skin, and put in the chiller for about 90 minutes.
Got the Kamander up to about 375F, and put the chicken in the Vortex cone for indirect roasting, with some mesquite and hickory for smoke:
This roasted fast and the temperature was running hot (ambient temp was about 65F). Here we are about 45 minutes in:
Pulled it off a 165F and tented. It ended up being done almost 30 minutes earlier than I expected. Here we are right before tenting and putting in the warming oven (back side up again...I have to stop doing that):
As pretty as it looks, it was really bland tasting. There was much flavor other than chicken. It was very moist all the way through the breast to the tenderloin, but just meh tasting.
One redeeming thing came out of this, the au jus. I used an old takeout foil container that fit perfectly under the cone to catch the drippings. After the chicken came out, I sucked as much juice as I could from the drip pan with a baster, resulting in this perfect au jus:
I had to do nothing other than skim some extra fat; it was perfectly reduced. I drizzled it on the chicken and it saved the day for me.
Sorry, no plating pics, but I served with white rice, couscous, yellow corn, and romaine.
Regardless, the chicken was a letdown and the family was not impressed. They liked the last Peruvian chicken better (https://pitmaster.amazingribs.com/fo...06#post1276906). I am not sure what I could have done better since people seem to rave about this recipe, maybe let it marinade for 24 hours. If I do this again, I will reserve some of the marinade/seasoning to serve as a sauce on the side.
I gave this a go today. Had been wanting to try this for some time, just never remembered I had this in my Paprika file. I didn’t do whole chicken, just boneless chicken thighs. Marinated for 4-5 hours and basted. It was full of flavor - all the flavors were there from the marinade and aji just added another level of flavor. As others state, I’ll let it marinate for 24 hours next time when I use a whole bird.
Kamado Joe Big Joe III
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hoovarmin , 'burger glop"...haha, I like it. Back in the day when I was cooking on nickel griddles in a commercial kitchen, we used scrapers with sharpened steel blades. Not sure if that is a practical or even usable tool on your griddle, but it did the trick for us. Here is a similar one: https://www.restaurantsupply.com/che...ith-a-18-frame
HotSun thanks for that suggestion. I love it. The burger glop is a AR recipe and it's definitely worth making. My fam won't eat burgers without it anymore.
jfmorris yes sir that is pulled brisket! I did an overnight end of August and did 4-9lb butts and a 18lb packer.
Left the packer wrapped on the kettle while the fam and I pulled and packaged the pork for the freezer. When I brought the brisket in my help were all pretty much over helping and full of pork. I normally slice enough brisket for dinner then chop the rest and it goes in the freezer for nachos, sammiches, chili or what not. Anyway I was already set up with the pans and stuff to pull and with no one to feed said what the heck! So I pulled an entire prime brisket and made 11-1lb packages of goodness for the freezer.
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Last edited by CHNeal; October 11, 2022, 08:54 AM.
Ok, so the flat AND the point got pulled. I'm actually surprised that the flat pulled and shredded that well. It's been some years since I picked up a prime brisket at Costco, but this looks like an interesting way to go, and cheaper per pound than using chuck roast for pulled beef.
jfmorris I was also surprised how well the flat pulled. It was wrapped in foils and braising in its own juicy goodness for a few how’s then no rest to tighten up so that helped I’m sure.
As for price…it was cheaper a lb then ground beef or chicken breasts! That’s how I sold it to the Mrs when she asked if I really needed to cook 54 lbs of meat for our little family!
This is a recent Sam the Cooking Guy recipe (
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