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While I hoping the weather would be a least somewhat chilly, I still made Chili Colorado (literally, chili with color). I started with some gorgeous and huge USDA Prime chuck roasts from HEB.
I then seasoned them generously with Meat Church (Matt Pittman)'s Holy Cow rub, which is my favorite beef rub.
I let those dry brine overnight. Today, I fired up my PBC and got some cherry and hickory smoke rolling over these things.
The PBC stayed at 275-325 F the entire cook. It took about 2.5 hours to get the chucks to 170 F, at which point I took them off. While they rested, I made got the rest of the ingredents going. You reconstitute four dried new mexico chiles, four guajillo chilles, and four pasilla chilles in some beef broth. Add to that 4-5 San Marzano whole tomatoes and blend the thing up.
I then cubed up the chuck roasts, taking some QA samples along the way.
I mean look at this bark!
And yes I ate that piece. It made me very, very happy.
After sauteeing some onion and garlic, everything goes in the pot: meat and the chile sauce and more beef broth. Then you just let it simmer covered for two hours.
So incredibly good. The rendered fat from the meat just makes the sauce so luxurious. The chiles give it a wonderful flavor without being overly hot.
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Jerod Broussard The rub has some serious black pepper in it.
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Nice, thanks for sharing your process Michael_in_TX ! I have smoked chuck cubes in the freezer that will be ideal here. PBC is my next device for certain. Beautiful plating.
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Homemade Shrimp Pesto Pasta. Homemade Garlic Breadsticks from left over Pizza Dough. Cherry Tomatoes with Olive Oil Balsamic Dipping Sauce.
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Boneless Pork Chop for dinner last night. Brined in PS Seasoning Meat Cure for 1 hour then SV @135 for 2 hours and finally a short 400* blast on the MAK Pellet Grill to +140*. The pork was juicy and the cure turned it a little pink and added a nice flavor overall. Another fun experiment with a tasty finish.Comment
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Lamb riblets and what I think is some pieces of flank.
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I re-cleaned the Bronco using dish soap and a brush... Far better results...
I dry brined 3 ribeye steaks with Himalayan pink salt, brown sugar and some aromatics...
They came out pretty good. Searing on the Bronco takes a little longer than the gasser, but not much.
I had to keep the sear down so as not to burn the sugar.
As usual, I used WAY too much charcoal...
I haven't cut them yet...resting.Comment
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I agree with hoovarmin Allon, at least his first 2 sentences. 😉 You shouldn’t have to clean the inside of most cookers except on the occasion of large soot buildups. If it’s starting to get a little flaky inside the lid, just take a putty knife to scrape off the flakes so they don’t fall on your food. But yours is way too new to need that. -
Panhead John, I was going by the manual. It clearly states for them best performance you should clean the Bronco after 3 or so cooks.
It only takes about 30 - 45 minutes to scrub inside and out and reassemble... I spent more than that just getting the dual fuel ready to cook...
The Bronco is great. Just light a few briquettes in the chimney, dump some in the charcoal pan, light it up and set the vents to about 1 1/2 open on both and tah-dah 225°F for as long as the charcoal load lasts
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Primo Jr got a good workout, put an onion on first to get the soup going, then the shrimp, then reverse seared the ribeyes then asparagus…and then ..and then..😂Attached FilesComment
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Cooked Kurobuta back ribs that I got from SRF. A bit smaller than feedlot at the grocery store would be. The small rack was done in 3 hours, the bigger rack about 3 1/2 hours. Dry brined for 4 hours, rubbed liberally with MMD, smoked with red oak (of course). Served with fried potatoes and green salad.
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Za on the Big Joe tonight for dinner.
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Grilled Italian Chicken on fettuccine Alfredo w/ Caesar Salad and bread sticks.
Chicken done with my own seasoning blend and marinaded/ brined in olive oil for 2 days. Cooked hot with some post oak smoke. I prefer Jim Beam barrel stave for this cook but haven’t chopped up my last two barrels yet.
I really need to work on my photo skills, especially plating to hang with you all.
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So this is not about “SheilaAnn made another big-@ss burger”. (She was sad and wanted comfort food).
This is about the product itself. I received one of those coupons from the behemoth Amazon Fresh ($10 off $20 of meat or seafood purchase) and decided to bite. I picked up the Pat LaFrieda blend of ground beef. Seasoned simply with salt and pepper, served with pepper jack cheese, lettuce, red onion, mayo, mustard, brioche bun. It was a very toothsome blend. Super solid feel in my hand, like really dense. I pressed a lot while grilling because they were balling up a bit. I should have tempered them a bit more. Naturally, a super filling burger (just what the emotional doctor ordered) and very tasty (grilled over charcoal and a small chunk of white oak). I would purchase again. Actually, the coupon expires tomorrow, so I will purchase again!
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Husband decided he wanted jambalaya, so I made some. Haven’t posted in quite a while. 😁
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I can't remember who got me thinking about blue cheese, maybe WayneT or hoovarmin , but I figured I should start using it again. I scored some ground turkey for $3/lb at BJ's, Butterball Farm to Family brand, 93/7. I bought it last week and had outstanding results, and for the price, I couldn't pass it up. This is really good ground turkey, the best I've ever had, and I don't care for the super lean stuff as a general rule.
So last night's cook: Blue cheese + ground turkey = turkey burgers. I found this recipe to try: https://fountainavenuekitchen.com/bl...urkey-burgers/
Simple ingredients: mayo, blue cheese, S&P, and ground turkey.
Not the most appealing picture, but that's what I got. These are patties I made and froze; the burgers I fried last night were fresh.
I don't have any cooking pics, as I had my hands full with no sous chef to help me. I fried in an oiled CI skillet. Here is my plating:
Blue Cheese Turkey burger on a 'bulkie' roll (whatever that means), potato puffs (I am such a child at times), and corn. The burger needed no other condiments, though it would have been great with mushrooms, dill relish or pickles, aioli, mustard, or other stuff. It was juicy and flavorful. My DW likes burgers over greens and she added some antipasto alongside it. She loved it.
I am glad I made all 2.5 pounds of this, which yielded 10 patties surprisingly (the roll above is pretty big). I will be able to grab these patties from the freezer for a quick evening meal. I have been looking to add some non-red meat meals to our rotation and this will be featured regularly.Comment
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