Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
We made the last batch of Sausage for the Holidays this morning. Breakfast Pork Sausage stuffed in natural sheep casings and given little smoke in the MAK Pellet Grill.
This was a completely off-the-cuff stir-fry and wow, sometimes I impress myself, very, very good!
So, it all started with me wandering aimlessly around the kitchen holding a zucchini and trying to figure out what to do with it. I thought stir-fry....and then things happened very quickly. I took half of the zucchini and cut it into half-rounds. I then sliced up three green onions I needed to use up. I also made Brian Lagerstrom's stir-fry sauce, which is sugar, soy sauce, oyster sauce, and Shouxing wine (about 2 tbl of each). I also got some water boiling for some egg noodles and along with some frozen diced chicken.
When the water reached a boil, I got a pan going and briefly sautéed the white parts of the green onions. Then in went the zucchini slices. When they started to brown, I put the frozen chicken in the microwave and got the noodles started. By the time those were done (3 mins), the zucchini and noodles were ready.
In goes the noodles into the pan, followed by the chicken. After a brief mix to evaporate off some of the water from the noodles, in goes the stir-fry sauce followed by just a bit of cornstarch. One final mix and it is done. Garnished with the green parts of the green onions and some furikake.
About 10 lbs. of pastrami getting ready for the Draznnl family Chanukah celebration tomorrow night. Since most of the family is out of town and will be joining in via zoom, I’m looking forward to the leftovers.
First time tackling a strip loin roast. Dry-aged by my local butcher, seasoned with Kosmo Cow Cover, and smoked at 225 until 120. Seared in a pan until 130.
I’ve never had it before and now it’s going to be on the regular holiday rotation.
I’ve done a few and I really enjoy them. It doesn’t seem to be as common as other roasts and that’s a shame. Folks are really missing out.
Looks great Pitmaster!
SheilaAnn I know right!? But I say if you are going in go in hard! They are what the Lord intended when he needed a chip to go with the chili cheese and onion dog…THE Lays Classic!!
WayneT Just to prove that you cant take the redneck outa a guy I prefer re-hydrated chopped / minced onion on these!!! They taste like the old A&W - Dog and Suds (If you are not an old midwesterner these wont sound familiar) dogs from my youth.
To continue a post from the other night: here is 20 quarts of venison stock about to go into the freezer. This is half of what the end total will be, the rest is simmering now. Special thanks to a good friend of mine who brought me a big cooler of venison. I now have 85 lbs of venison vacuum sealed in the freezer, plus this stock. I'm good for awhile.
It should not be unexpected that those of us in higher education mark the passage of time by semesters. Well, it is the end of the semester, and I just did our commencement so..... let's COOK!
Cheesesteaks are the order of the day. I made/baked the bread, sautéed the onions, used American Waygu top round, and made by own Cheez-Wiz!
(Quick aside for those of you in Texas and in driving distance of an HEB. This American Wagyu stuff is legit. I got 2 lbs of top round "wagyu" for $7.99/lb and this stuff is seriously marbled. I chose it over the much more expensive USDA Choice Strip and Ribeye -- it was more marbled! Check this stuff out! Ridiculous value and great beefy flavor and tender!!!)
And it is very easy. The bread comes together very fast if you have a mixer. Takes about 3 hours to fully proof/cook. The onions are easy. The beef you just sliced thin.....alas mine was more diced than shaved, but it was delicious. The home-made cheez-wiz is very tasty and is interesting: 8 oz sharp cheddar, dusted with corn starch, and 1 cup of evaporated milk. You cook it over low heat until it melts and becomes creamy. This does take several minutes and you might not think it will ever get there... and then instantaneously, you have cheez-wiz.
Here's the bread after being shaped into french rolls, brushed with egg wash (responsible for the dull color), and dusted with sesame seeds. (They are sitting on a bed of corn meal.)
Out of the oven....25 minutes.
Chees-wiz being prepped....just keep stiring over low heat. It will turn out okay!
To celebrate the Amazing Ribs 50th Annual Secret Santa event, I decided to do some STL cut ribs on the Bronco. Glad I did, they came out pretty darn good.
Started this tasty craziness in 2018.
Using a Traeger Silverton pellet smoker.
Home is the Seattle area...
So much to learn, but it’s a helluva fun education!
I vividly remember my first brisket not that many years ago, nerves frayed, finger nails duly chewed, checking in here for advice and guidance. A few cooks later and this one was my best yet. Leftovers are still moist, and the (11#) flat seemed bigger than usual and I was worried I might have bought an old, tough chunk-o-beast. I check in here at every cook, just in case I miss a tidbit of wisdom. The point is, you all just rock and I can't thank you enough. From Meathead and staff to all you amazing fellow members, thanks for sharing your experience so graciously. You da best!
... and who says you can't get a nice smoke ring with a pellet smoker!?
Putting my new cutting board to use for a party tonight for my husband’s birthday. He wanted brisket. Everyone said it was great, but sadly I think I overcooked it a bit. It was still good. as I got into the thicker parts, it was moist but thinner parts of flat weren’t.
Finally got around to doing a full up reverse sear steak cook on the SnS kettle. We've been very very happy with our sous vide que approach, but I had a pair of great big Black Angus strip steaks (about a pound and a quarter each! Over 550g) from Wild Fork and figured it was time to do it.
Dry brined overnight, then garlic powder & coarse black pepper before going on.
Set up the SnS precisely as described on their website for rev searing: 25 coals in a chimney for the first go round. Yep, I counted them out. Kettle settled down to 250F/120C very nicely and I tossed a hickory chunk on top for some smoke. Flipped them over when the ITs hit about 85F/30C.
Got a full chimney fired up to be ready to sear, and pulled the steaks off when they hit about 115F/45C internal (the smaller one was several degrees warmer than the larger, not surprisingly).
I was able to leave the probes in these thick steaks while searing, which was very helpful. Did the "cold grate" approach, putting the steaks on the cold side and spinning it into place every 45 sec or so.
And here we go. Plated with corn on the cob and steamed broccoli, with the steaks topped by some compound butter my lovely bride whipped up using some of her homegrown herbs. Hall Ranch zinfandel to accompany.
This is where I could write, wow this was awesome, a fabulous steak! And nobody would be the wiser. However, it was anything but. Tough, chewy despite IT not exceeding about 137F/58C. Flavor was excellent from the charcoal & wood, but very unsatisfying otherwise.
WF has been consistently excellent in quality, but I guess I got a bum steer on these steaks. They'd been in the chestie about six months, not excessive storage time at all. The cryovac seal had failed though, and there was air in the package and some freezer frost. Maybe that was the culprit... Sure doesn't motivate me to abandon the SVQ for charcoal-based rev searing though...
While I personally prefer SVQ, it is unlike you to just jump to conclusions Dave. I think you need to run a side by side test. Perhaps cut a single steak in half to control for any variation in the meat. Then, one piece SVQ and the other reverse sear. Afterwards, you can tell us how much better the SVQ piece was.
There was never a question of giving up on SVQ, rest assured! And yeah Draznnl, I have of course thought I should do something just as you suggest. The trouble is trying to sear on two cookers 20 feet apart so that the meat can be served at the same time. Those steps pretty much have to be done simultaneously. Running back and forth is asking for trouble...
Secret Santa event, I decided to do some STL cut ribs on the Bronco. Glad I did, they came out pretty darn good. 
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