My MAK is freshly cleaned out so didn't wanna use it today, and I am out of charcoal so the oven got some lovin'.
Also made a chemical weapon, er I mean fresh horse radish. Woooweee that thing had me cryin, but oh so clear sinusy good!
Chuck cooked at 220 convection until 165 IT, then removed some of the au jus to reduce separate and used the onions to elevate the covered chuck until 205 IT, removed chuck, poured reduced au just back in and smooshed the garlic cloves up.
Clawbear57 yeah later this year or early next year I'm gonna see if I can find some reasonably priced 5+ gallon pots to grow a little myself. Last time I tried I picked a bad spot so they never grew, but at least with a pot I can control drainage.
I burned the first pot of Rancho Gordo beans I have ever tried to cook today. I put them on and then went outside to rearrange the leaves in the yard thinking I'd remember to check on the beans. I forgot.
But the good news is that, since there are no photos, it didn't happen,
I cooked my first dried beans for chili recently and wasn’t really impressed compared to the flavor from canned beans. I did the quick cook instead of an overnight soak. I had to cook them in the chili about another 3 hours plus the original 3 hour cook to get them tender.
Thank you ItsAllGoneToTheDogsMichael_in_TXAndrrrAllonhoovarmin. The Wing Dust couldn’t be any more simple to use. Simply cook your food up and apply it after it’s cooked. No need for additional seasoning unless you want it. Let it sit for a couple of minutes and then it’s ready. I
always cover my food in foil to help the rub breakdown evenly and quickly. Excellent on wings but I use it on all kinds of things.
I wasn't expecting this to be much, but it turned out spectacular. (If you make this yourself, do read the recipe a few times. The instructions don't quite match up with the ingredient order, but you'll figure it out.)
This is also the first time I have ever made my own enchilada sauce. It was really good and so simple. Tomato sauce, onions, spices, and some flour to thicken it up. It will get to the consistently of nearly tomato paste when you make it, but loses most of that viscosity when you bake it. And it stays on the tortillas!
Another thing that made this amazing is that HEB (yay Texas) carries these tortillas called mixla: they are half corn and half flour, so you get the consistency and taste of corn with the flexibility of flour. I did not pre-cook any of these and they turned out perfect.
Here we are with the pulled pork filling rolled into the tortillas, topped with the sauce, and covered with cheese, ready to go into the oven (it's raining outside, else I'd use the Chimp).
Here we are after 15 minutes at 350 F and an additional three minutes under the broiler. No, that is not burned cheese....that is that delicious, divine stuff you get atop pizza. (I shredded my own colby/monterry jack cheese.)
And here we are plated up with a side of refried beans (alas, from a can) with a dosing of Tapatio hot sauce, some garlic-lime crema, and cilantro. Y-U-M!
Pulled pork enchis are one of my main go-to leftover delivery vehicles for pork butt... so good! After I make a pan of 'em and we have a meal, I portion up the rest and vac-seal them individually, ready for a quick meal on demand. Yum indeed!
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
I wanted a nice lunch on this chilly, red rainy day, so I made pastrami and Swiss on rye with sauerkraut. The best part is that all of it was homemade, except the Swiss cheese! King Arthur sandwich rye bread, home cured sauerkraut, and homemade pastrami, using the Sous Vide Q method. 😎 I am pleased with the results!
Michael_in_TX rare on the inside still though. Kids and wife scarfed all 4 down before I could get a pic of them sliced. Served with mashed taters and green bean casserole from scratch. Currently elbow deep making 120lbs. of venison sausage.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
We didn't get to cook dinner this Thanksgiving ... so today we did a belated version for ourselves. SWMBO (an outstanding cook in her own right) did all the usual sides and I decided to give SV turkey breast a try ... and this may become our annual goto:
3 lb. Butterball breast meat "roast"... liberally seasoned with poultry seasoning (no added salt) ... then vac sealed and SV 143Fx5h. There was a bit of a fat cap so before serving I seared it with the Searzall torch. I have to admit it was the tenderest ... and most moist hunk'o'white meat ever. Definitely going to happen again ...
140F - looks good ... but it's at the bottom of my texture tolerance scale and get's too near the bottom limit (for me) for food safety purposes.
150F - looks too high ... especially if I stray into longer cook times in search of my preferred texture.
145F - looks good, if I nailed both time and temp every time.
143F - looks just right ... since I tend to err on the side of longer times. It also gives me a couple of degrees leeway ("error bars") if the meat is warmer or cooler than normal when it goes into the SV bath.
SheilaAnn I found a YouTube video making the ribs in the style of Italian sausage. Fennel in the rub and orange zest and juice in the glaze. It was delicious. Definitely make again. Also, first time making ribs in my oven.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
So this is another monochromatic meal. This dish brought to you by the color brown. I wasn’t going to post, but after about two bites in, I decided it was too delicious to not talk about it. And as we know, no pics, didn’t happen. Whole grain mustard chicken over braised leeks. Cauliflower with dates and pine nuts. Parmesan roasted potatoes.
DTro roast the cauliflower. Toast the pine nuts. Melt butter and add diced dates. When the butter gets foamy, add the cauliflower and pine nuts. Stir to heat through. Love this dish!
treesmacker riff of Suzanne Goin recipe for the chicken and leeks. Besides fried chicken, this is my jams!
I put them on and then went outside to rearrange the leaves in the yard thinking I'd remember to check on the beans. I forgot.
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