Today has been a busy day in the kitchen. Homemade Beouf Bourginon Ala Julia Childs for dinner tonight. Three pork butts for a full day smoke tomorrow starting at 4 am. The pork butts are for an Ace Hardware Ladies Night event. Chef Graham on duty to cook and serve. And to top it all off, i have 2.5 lbs of burnt ends to cook for a friend. I sure hope it's not to cold tomorrow.
True comfort food. Homemade chicken and dumplings. Bisqick dumplings and bone in skin on chicken breasts. Chicken cooked sous vide at 145 degrees for 2 yours then hand pulled and simmered with the drop dumplings. This one made by my bride!
I miss chicken n’ dumplings. My mom made it decades ago but I’ve not had any for a long time. She would actually roll out the dough and cut it into 3 inch strips.
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
Y’all have seen me do crab cakes/salmon cakes in the past. But I want to talk about technique here. I found a recipe that called to take about a third of the salmon (in this case) and emulsify it with the mayo, mustard, spices, egg. The other 2/3 is roughly chopped (again salmon as opposed o lump crab). Chopped salmon is tossed with panko, then the emulsification is folded in. Kinda like a mousse folded into the remaining ingredients. It was a study in texture. And it did not disappoint! New technique in the arsenal. Served with arugula (it’s a vega-ta-bull) (name the movie) and toasted ciabatta from Sunday.
texastweeter not Caribbean curry. This was salt, chipotle powder, onion and tomato paste. Oxtail has been "chefed" up in recent years and now price has gone way up. I think it's the best part of the cow.
Yes, I've done curry goat way too many times. LOL
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
Skip I subbed out the butternut for the honey nut. Subbed thyme for the sage, cuz I didn’t have sage. Omitted the cream because the sauce was so tasty without it! I did need a splash of pasta water after I added the cheese.
Wednesday night impromptu picanha. This thing was pulled from the freezer and solid as a rock at 5:45pm. We were eating by 9. Cous cous and blue cheese pistachio salad. Not bad considering how pulled together everything was.
That looks fabulous! And I like how you got it from freezer to plate that quick! Did you thaw and do it on the grill, drop it into a sous vide bath and then sear, or just smoke it from frozen and reverse sear?
jfmorris started the defrost in a water bath (was vacuum sealed). Left it there while I did other prep work and got the fire going. When it was defrosted enough to have the rub stick, I seasoned it and threw it on the grill. Flipping often, adjusting distance between coals and meat, managing flareups, etc. It was ~85F in the core when I pulled it off the grill and stuck it in a 225F oven to slowly finish to 125F. Finished the rest of prep while it came to temp. Sliced and served.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Too wet outside to grill, even under the pavilion (everything is wet!), so my two chuck eye steaks, cut from a chuck roll, got a new cold pan flipping sear treatment in, of all things - my Oxo non-stick skillet, instead of the cast iron! There was a recent discussion and post of a video of this technique elsewhere in the Pit: https://pitmaster.amazingribs.com/fo...ar#post1339529
They were surprisingly good! And the baby bello mushroom gravy I made took them over the top!
I will say - shout out to gboss here - that these chuck eyes I cut myself were some of the most tender steak I've ever had. Even just flipped in a pan for 12-14 minutes, they were so tender and good. They started falling apart on me along the fat seams, but the wife and I both really enjoyed these. I finished mine. I get the rest of hers for lunch tomorrow, haha.
While mushrooms cook, steaks are searing in the skillet, 2 minutes per side (starting in a COLD PAN), with nothing but Tellicherry pepper on the steaks. No dry brine.
After about 14 minutes, my steak was 135, wife's was 140ish. Finished them with a sprinkle of kosher salt...
Now, to smother it with mushrooms...
Only knock with this technique is that it doesn't sear the edges of the steak, but I really didn't care, as it was that good...
gboss I will have to think of that next time. I have a defrosted roast from the chuck roll that is tied up in twine in the vacuum bag, but I think I did that to make it into a cylindrical shape more than anything. I'm either smoking that or instant-pot cooking it tomorrow. Likely the IP, as it predicted 80% rain tomorrow...
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