I had heard of Russian Honey Cake, a famous thing. I tried to find it in town to try, but couldn't, so I had to make it, have had it on my list for years. Now I know why I couldn't find it locally. No one in their right mind would go to the effort. It took me six hours of busy time. I had never made a layer cake before, so probably not smart to make an 8 layer cake for the first try. Note that I don't include the entire cake pic. I swear I built it straight up, but at a certain angle it was the Leaning Tower of Pisa. I think it might be famous because it is so much work to make. It is good, though.
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Another Brisket on the smoker starting tomorrow morning. Made my own rub based on some of my favorite flavors. Pretty excited about this one. It is going to be a long slow smoke. Likely starting at about 200 for a stretch of hours. Damn, I am hungry already.
Day will start with coffee and hopefully a beautiful sunrise. Then a bloody Mary. Mid day will involve bottling my first batchbof homebrewing beer.
#traeger780 #homebrewing #brisketforthewinAttached FilesComment
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Sounds like a good day! Back in my brewing days, before I switched to packaging in soda kegs, my bottling routine was to load up the bottles into the dishwasher and run it with some bleach. By the time the dry cycle finishes, the bottles are quite sanitary. Then you can bottle on the counter, pulling one out at a time, catching drips in the d/w. Assumes bottles are clear of debris etc, which they should be if this is your first batch. Have fun! -
Running Star san through before bottling with my buddy. -
Look like you get a good start, can't wait to learn see pics.just don't go to far in home brew.😁
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Had this Rib Eye in the freezer for a while, so decided it was time to try cooking it on the smoker. Had to cut it in half so it would fit across rather than lengthwise, as the firebox end is a little hotter than the smoke end.
So while the smoker was warming up I gave it a good rub and once it got to temp put it on the smoker.
Cooked for about 4 hours until it 135F, pulled, rested, and then it was dinner. Some noodles with mushrooms and fresh grated parmesan along with corn on the cob.
It was good!Comment
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Last edited by Skip; September 24, 2022, 05:35 AM.Comment
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We're having Birthday Weekend for my lovely bride, whose actual day was this past Wednesday. Today is the main event, and started out this morning with donut delivery from Dunkin, a total "why the hell not" indulgence (that's the point of Birthday Weekend). For lunch, smoked up some very thick cut bacon (just 8 slices per 1lb/454g pack) for BLTs (plus a couple thin slices of Vermont white cheddar). Super delicious!! Some of the best bacon we have had.
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HotSun I did the bacon in the Pit Boss vertical pellet smoker, and had some Cookin' Pellets 100% hickory in the hopper. Ran it on the low-T (~125F/52C) "SMOKE" setting for the first hour, then bumped it up to 225F/107C for 90 more minutes, my SOP for bacon. Very easy and perfect every time, provided the bacon is thick enough -- too thin and they stick to the rack. Also pays to remove them from the rack right away after they're done, same reason.
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Gonna rip some pork belly in the outdoor oven tonight. Pics will be inbound and comin’ in HOT!! I am trying a Korean inspired wet rub I kinda made up. If it’s any good, I’ll post the recipe for those interested.Comment
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New season, new thread, let's do this....
Took a 'mystery' sirloin from the freezer yesterday and prepped for a reverse sear, using our new Vortex device in my Kamander. Seasoned with my own beef rub blend and put in the chiller for about 6 hours to age/dry brine.
Setup the grill for indirect/direct as indicated by the fine people who make the Vortex. This is after my first turn:
Grill was already running hot as you can see above and I'm guessing I had too much charcoal. Amateur hour over here.
After a couple more turns, getting very brown, very fast. Internal temp was probably about 70F.
The piece of meat was an uneven thickness, so I took the temp at the thinner end, and when it hit about 110F, I put it to sear over the jet-engine cone in the middle of my grill:
Gave it a couple turns over the direct heat, then plated it and let it rest for about 5 minutes.
From the thick end, it was still pretty rare inside, but that's what I expected. Here is the full piece cut for serving:
The thin end was closer to medium. Here is my dinner plate:
I topped my meat with some chimichurri, had farofa with black beans and rice (my daughter left me almost no rice
), roasted broccoli and cantaloupe.
Meat was a just little chewy, so I think a 24 hour dry brine/aging would have helped nicely. Next time, I will have to use less charcoal and keep the temps low on the indirect side. Still, it was fun.
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holehogg, thanks! I have to take what it gives me sometimes (Kamander is a kamado-style). It was running between 400-500, way too hot I think. Ambient temp was too cool to just leave the lid up (60F). I ended up keeping the lid cracked a couple inches. I've never done indirect, then direct on a grill. I will probably shift the Vortex cone all the way to the front so I have greater indirect space.
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holehogg
Ok so I completed the burgers and chips and Mrs.Neal said I was spot on!!!!
These are modeled after a burger called the " Raspberry Beret" from an amazing burger joint downtown.
The burger features candied bacon, jerk-ginger peanut butter, raspberry jalapeño jelly, red onion and Romaine served on a brioche bun.
I forgot the Romaine and I think it is impossible to find brioche buns here( I’ll have my daughter make some next attempt) so my standby 4 1/2 inch dusted Kaiser filled in along with Leaf lettuce I had already.
I served these with homemade sweet potato chips from the air fryer that I just figured out was a feature in our oven I bought so the kid could bake her homework!
While the flavor was most excellent I’ll need to make sure my next attempt has crispier candied bacon and a much hardier bun! My peanut butter needed a bit more spice and I think the onion needs to be sliced a bit thicker.
All in all a great 1st attempt. I am pretty sure I need to take lessons from SheilaAnn in the build quality before the guy that takes the menu pictures calls….Comment
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Well, it was almost fall the other night so I made ramen:
Now it's back to being summer, so I made poke bowls:
I'll get 'round to actual fall stuff later. I'll take 83, no humidity, and a nice breeze any day.Comment
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The Wild Fork ribeye roast that I have been dry aging (36 days) was ready. So tonight I grilled a couple of those steaks over a post oak and hickory fire. This is my favorite way to cook steaks and the result was outstanding. Served covered in sautéed mushrooms, baked potato, and roasted Brussel sprouts. Great meal!
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My lovely bride's birthday weekend main event: my first tri-tip, a "Mishima Reserve" wagyu cut from CrowdCow. Prepared it on my new SnS kettle, and it was spectacular. Sides were the Jess Pryles roasted taters and some steamed broccoli, and with a splendid cabernet & port reduction. Gory details right here. My lovely bride was delighted!
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Due to constant cheating with my Pit Boss Griddle, I was served divorce papers today from the Bronco. Luckily, I was able to sweet talk her into staying. I love doing shish kabobs on the Bronco, they’ve always turned out so good with little effort. Just hang ‘em, no flipping or rotating. NY Strip, mushrooms, red onion, Campari tomatoes, red and green bell peppers.
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Finster The shish kabob set I have comes with 3 skewers. You could always put the meat on 1 skewer and veggies on another, time the cook accordingly. The steak cubes for this cook were probably about medium doneness and my veggies were still a little bit crispy, except for the tomatoes.
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