So I splurged today!!! Costco had some lobster claws on sale and I picked up some ribeye cap steaks….I’m in misery right now but very happy!! I haven’t eaten like this in almost two years but wow what a treat!!
-
-
Working on two cooks at once.
I’m planning on making chili sometime early this week so I smoked a small piece of chuck and pork neck meat for that. Took those pieces to IT of 125F. Planned to take the 3.5 lb. chuck roast to pullable stage - 195F - 205F. Roast with SPOG in foreground.
Smoked these on my Copperhead 5.
Pulled the pork and small chuck piece at 125F IT to store in fridge until they get diced or ground for chili.
This chuck was on for 7 hours when it finally hit 197F IT. At 4 hours into the cook, it stalled at 151F so I deployed the foil boat and poured a cup of beef broth in it per the Clint Cantwell method.
There were still some less tender parts in this chuck but overall, it was tender, moist and delicious. As illustrated by the smoke ring, there was great smoke penetration.
Dinner was later than I expected but it was well worth the wait. Buttered brioche bun, caramelized onions, pulled Chuck and queso.
Enough leftover for 2 more meals for two.Comment
-
I haven’t had a steak in probably a month or so and have been out for a while. Went to Costco today and stocked up on some filets, ribeyes and N.Y. Strips. While there, I noticed a drastic reduction in the price of Alaskan King Crab Legs! They’re now only…..$38. per lb.
Down from $45…….As much as I love King Crab Legs, ain’t no way in hell I’m paying that! Anywho, I reverse seared a ribeye tonight and had some oven baked taters as my side. Can’t beat the vortex for searing, I use it all the time for my reverse sears.
Comment
-
Cooked two turkeys on my PBC today for a church event. Turned out excellent! Juicy and delicious.Attached FilesComment
-
-
As I had some ground beef I needed to use up, I made some spicy Korean ground beef bulgogi. This is an Aaron and Claire recipe: https://aaronandclaire.com/ground-pork-bulgogi/ (They used pork, but I used ground beef.)
I usually don't like ground beef "sauce" type dishes (e.g. sloppy joes), but this was excellent. Gochugaru (Korean chili flakes), soy sauce, and mirin is such a wonderful flavor.
Gochugaru flakes are not like American red chili flakes. There are no seeds and they have an almost crystalline quality to them, somewhat reminiscent of the shape of kosher salt crystals. They are not overly hot but give a wonderful depth of flavor. I really like them and they can be easily found on Amazon.
This comes together quickly. After sautéing some finely diced onion, you cook the meat, draining the fat if you need to (I did), and then you add the sauce and let it cook down. Then add some chili peppers and green onion and you're done. I served mine over brown rice.
Comment
-
De Constructed Parmesan Reggiano Custard Caesar Salad, Homemade Fresh Mozzarella Stuffed Chicken Breast with a Light Marinara, Sautéed Spinach on the Side.
Inspired from Thomas Keller's Cookbook. But I adapted the dish to the Ingredients I could get.
WayneT Homemade Fresh Mozzarella Brother!!.
Last edited by troymeister; November 20, 2022, 09:36 PM.Comment
-
SheilaAnn The Parmesan Reggiano Custard is one of the most amazing things I have ever tasted. Especially in conjunction with the other flavors.
-
Smoked dry brined chicken wings on the PK360 for about 40 min at 325 F. Dry battered them in flour and AP rub. Air fried for 20 min in oven. Tossed in the Kroger version of Frank's wing sauce.
Picked up persimmon pulp at the local orchard on Saturday and got a good deal on a peck of apples. Canned seven pints of applesauce today too!
Comment
-
On a quest for decent turkey skin (*really* crispy), I tried out a couple of things on a chicken today.
This was salt and pepper under the skin. Served with cous cous, sweet potato fries cooked under the chicken, and broccoli.
The skin was great.
Attached FilesComment
-
-
-
Last night I cooked steaks and fixins for my best gal and me.
Prime top sirloin
Mushrooms in butter and onion
Baked Potatoes
Brussel Sprouts
Garlic Bread
Did it all on the 26er and the cook got kinda busy at the end so my pic suffered in quality and quantity
Meal turned out very good but I missed the Ribeys but the Mrs likes the sirloin and I enjoy the challenge of getting it as tender and flavorful as my beloved ribeye.
sorry my pics are all outa order but it 0351 and I gotta get to work so not time to fix!
Attached FilesComment
-
-
Cooked up the last prime rib we had in the freezer. Was pretty cold out, and I was feeling lazy, so cooked it inside. 250 until IT of 120. Rest it for about 10 minutes until an IT of 125. Then a quick sear in the cast iron to an IT of 130. Doesn't get much better than thisAttached FilesComment
-
-
Comment
-
MRI 6 days,
Simple tonight. Big Cook Thursday
Comment
-
Nibbles
Comment
-
Comment