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.
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Show Us What You're Cooking! (SUWYC) - Volume 27, Fall / Autumn 2022
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Charter Member
- Dec 2014
- 1355
- NC, The Triad
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WSM 22.5", Pitmaster IQ110, Weber 22.5" Kettle with SNS, Weber 14" Smokey Joe.
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Club Member
- May 2020
- 2691
- Long Beach, CA
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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.
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Club Member
- Oct 2015
- 1037
- Summerville
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http://patio-q.com.
Cookers
PitBoss. CH7;
Weber Performer with Vortex
SNS Slow N Sear
SNS Easy Spin Grate
Blessed with a screened in covered patio to cook in!
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Going Caribbean? Can you do it goat curry style too? Looks delicious! Oxtail is one of the most under utilized cuts in the us, and I love it!
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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
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Club Member
- May 2020
- 2691
- Long Beach, CA
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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
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texastweeter I had these for the first time when I did a catering a few weeks ago. They are so good!
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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.
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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.
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Club Member
- Nov 2017
- 7089
- Huntsville, Alabama
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007)
- Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
- King Kooker 94/90TKD 105K/60K dual burner patio stove
- Lodge L8D03 5 quart dutch oven
- Lodge L10SK3 12" skillet
- Anova
- Thermoworks Smoke w/ Wifi Gateway
- Thermoworks Dot
- Thermoworks Thermapen Classic
- Thermoworks RT600C
- Weber Connect
- Whatever I brewed and have on tap!
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...
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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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jfmorris thanks ! Will have to try it.
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