Busy night. My attempt at Nashville hot chicken (spurred on by Spinaker ) and just prepped some fermented mango habanero hot sauce. The other jar in the background of the mash picture has some farm stand red and green jalapeños that has been fermenting for almost 2 weeks.
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I picked up a 3 pack of prime NY Strips at Costco today and decided to cook two of them on my new SNS Kettle. They were each about 1lb 2 oz.
‹ I dry brined them about 2 hours, then loaded one side up with coarse ground peppercorns for steak au poivre.
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‹ I was really pleasantly surprised at how both of these steaks rose in temp together with one close to the coals and the other behind it. They tracked less than 2F apart the entire 46 min. cook, excepting sear. Grill temp ranged around 300F-355F.
‹ Put the CI griddle over the SNS and within minutes, the temp was 650F! I was shocked and awed. I wanted to use the griddle for two reasons. 1) To keep from scraping off any peppercorns on the grill grates, and 2) I like the entire side of the steak seared evenly. Final IT was 131F before sear.
‹ Slathered a little ghee on each side. This sear was just as intense as any I’ve done on my Weber gasser. I'm a believer!
‹ Plattered.
‹ Plated. Gorgeous interior. These steaks were so moist and tender and had a great smoky taste. Those juices were to die for.
‹Self explanatory!
Paired this delicious meal with an Barossa Valley (Aussie) Shiraz, Two Hands Gnarly Dudes, 2020. As young as it is, this wine did not need decanting or breathing time. There was a natural peppery note you find in most Shiraz's, but it was mellow enough right out of the bottle. Perfect pairing for steak au poivre.
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Indoor cook tonight. Sous vide chicken breasts and garlic thyme pan sauce. Served over homemade "San Francisco treat."
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A little fire roasted garlic in some olive oil. I strain this, then store it in a jar for further use. It is killer.
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Yesterday I smoked about a gallon ziploc bag full of shrimp shells I had in the freezer with some garlic and onion. Smoked some plain Johnsonville brats at the same time.
Today I toasted some peppercorns, added everything but the brats, and some celery and a splash of fish sauce.
Then boiled some raw shrimp (deshelled with shells saved for next time of course) in the broth, added some shitakes, noodles (which next time I'll skip and add more mushroom), thinly sliced brats, scallions, seaweed, and some sprouts.
Last edited by ItsAllGoneToTheDogs; September 29, 2022, 03:46 PM.Comment
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Oh also, I decided I wanted a larger bowl set for pho and other soups. I wasn't expecting much for 24 bucks but these bowls are actually really nice. Could care less about the spoons and chopsticks they come with but they might last a few uses
https://www.amazon.com/Ceramic-Japan.../dp/B07TX3XSK9
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Since it’s fall I better get started with the squash!
Did some loin chops we cut and froze a couple months ago when I found loins on sale for 1.49 a lbs ( I bought 10) and some butternuts.
Chops went 2 days in olive oil and a tablespoon each of Webers garlic jalapeño and Webers caramelized onion seasonings. The usual 8 mins a side with pecan smoke the a quick reverse sear.
Squash got a quick sear for some beauty marks then sprinkled with ginger and cinnamon then cover in brown sugar and topped w/butter ( not real healthy but it sure makes my girls smile!)
daughter was in charge of salad so that’s why we only had chops and squash….
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I've never made pork belly in the smoker, so I trolled AR for ideas. I got some great suggestions on what to do with a pork belly I had (see: https://pitmaster.amazingribs.com/fo...belly-question ), and realdocBBQ challenged me to do just S&P on half, so here goes:
I scored the fat cap to make sure rub and S&P made it to the meat.
Cut in half, left is my own pork rub, right is S&P as suggested.
I didn't have time to dry brine this yesterday and it needed smoked today, so I just popped it in the chiller and got my Kamander rolling with some hickory again (good choice here, btw).
I had the brilliant (read: stupid) idea of putting this into my rib rack. In one way, it worked great, but in another way it was darn near impossible to remove when it was done.
About halfway through, rub on top, S&P on the bottom:
I started to lose temp (stupid charcoal) after about 5 hours and I was in the stall, so I moved it to my convection oven to finish. It had enough smoke at that point, so it was just about bringing it to 203F. This is just before popping it in the oven:
The S&P was done first. I took one bite and knew this was dinner tonight:
Well, the S&P crushed it tonight. I couldn't believe how much flavor was there. Thanks to realdocBBQ​ for this challenge! The family was blown away, and we ate all of it. I thought they would hate the fatty part, but my son was eating slices of it. I pulled some of it and separated the fat, as my wife doesn't like too much fat in meat. The other piece was ready during dinner, and it was equally good. However, if I do this again, it will be S&P all the way. Incredible!
Maybe next pork belly I will do burnt ends, but that is a heck of a lot of fat, almost too rich for me. But it is ooooh soooo gooood.
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Yes, you can definitely do savory burnt ends, too. I did them spicy one time, it was for one of my get-togethers during the watch parties for the last season of Game of Thrones - I called them "Dragon Belly Burnt Ends". Used hot honey and cayenne, etc. My son STILL talks about those, they were SO good.
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Very nice. I’ve always wanted to try cooking pork belly.Comment
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Thanks, CHNeal . It was unlike anything I've ever made. I suggest giving it a try. I got pork belly for a great price and I never made it before. Folks suggested smoking it like a butt, low and slow, so I did. I could have trimmed some fat, but lesson learned.
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Decided to make pulled beef on my PK 300. I wanted to test utilizing the whole grill area, instead of having a hot zone in one end and a cooler zone in the other. So I applied the "ceramic grill trick" with a deflector plate instead. I fabricated one out of 5 mm steel. Worked out very well!
Here are some shots. Smoked at 125° C for 7 hours, then rested for 3.5 hours in a faux cambro. Amazingly tender and tasty!
When the meat hit the stall I wrapped it in foil and poured half a beer in each "package".
The PK 300 with Marabu charcoal, unlit
Dropped in 1/2 chimney of lit charcoal
Fit my deflector plate on top of the grates
The wire rack on top of that
Time to smoke some meat! 4 kilos of chuck roll
Finished product. Yum!
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Nothing really special. Just grilling some chicken. However, I have to give a shout out to Perry Mason for posting pictures of the his Santa Maria attachment for his PK360. Always wanted a SM attachment and they are available for Kettles, but I just don't cook all that much on Webers. My PK360 is my go to grill and small smoker. I also took Perry Mason's advice on not cooking to close to the fire. I let my wood burn down to coals and then grilled. It was a fun little cook.
Dry brined for 24 hours, marinated in Italian dressing for 3 hours, seasoned with Italian seasoning before putting on the SM and then basted occasionally with a butter, lemon and It. seasoning mop.Attached FilesComment
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Oven roasted stuffed sea bream.Attached FilesComment
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More pork loin chops. cboss wanted mustard/maple glaze for this round, so the pork chops wet brined then smoked until ~95F internal. Took them off then cranked to sear. Final minutes of the sear with the glaze and then the carry over to a perfect pink.
Definitely have my internal temps/carryover dialed in for the chops this week. Served with baked sweet potato and steamed broc. Browned-butter-fried sage to top, and some browned butter for the tater.
Pretty nice Thursday meal. Would trade the wet brine for dry next time.
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This week I harvested the Garden Salsa Peppers before our first light frost...so today I made Pepper Jelly.Comment
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Repeat: spicy salmon poke bowl. I didn’t have any squeeze bottles like Ernest so the sauce is drizzled from a teaspoon. But I did "mold" the nori rice.
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