It is always astonishing when the leftovers turn out better than the original!
So I did the flaken-cut ribs yesterday which turned out delicious. For lunch today, I did tacos: I diced up some heated rib meat from two ribs, sprinkled on some diced green onion, then a little drizzle of sambal, and finally some shredded cheese.
Wow....incredibly good and a lovely departure from the usual Mexican taco flavor profile.
So last weekend I tried the foil boat method with a brisket. It was 28 degrees outside so I could only get the smoker to hit 250 degrees instead of the 275 I wanted. It was a choice brisket that was the best I could find in the bin. Work with you got right? Seasoned with salt, pepper, granulated garlic and onion. I also sprinkled a little white sugar to help form the bark. Using hickory and oak. I went for about 7.5 hours until the temp hit around 170 degrees then I removed it from the smoker to bring it inside to make the foil boat using heavy duty foil. Returned it to the smoker for another 7.5 hours until the Thermo Pop read 198 degrees for a total of 15 hours. I think that I got good bark that remained edible and not too hard. I was surprised to find that the flat and the point maintained almost identical temperature readings throughout the cook. Usually, the flat cooks faster. I was only able to let the meat rest for 1.5 hours before I had to wrap it and put it in the fridge. It was 11 pm. I will definitely try this method again. Hopefully with a better cut of beef
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
Ok, so we gotta 2fer for this post. First was a Polish dish called Golonka. Pork shank brined, then braised with stout, honey and mustard. Served with potato pancakes. And pickles and cucumbers, not shown.
roast
potato pancakes
plated
and for tonight, the orange chicken from one of the past SE newsletters. Served with steam rice and broccoli. I over cooked the broccoli. I even made the dried orange peel! This was a labor intensive recipe (and I know things, like mise en place and timing and stuff). Recipe said 10 minutes prep, 20 minutes cook. My big toe! Overall, it was ok. Just ok.
SheilaAnn Thanks for the link. Now I got to make it. Did you try the polish potato salad that was referenced? Looked interesting, but so are potato pancakes.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
When your wife comes home from work feeling very sick, you scrap the grilled pork chops you were planning, make some soup with chicken stock and a couple grilled cheese sammiches.
Thanks for the well wishes Clawbear57 and tamidw …. Seems that home made chicken noodle soup and grilled cheese is supposed to be served two nights in a row!
Michael_in_TX The bacon had gochujang, shoyu, and gochgaru in the cure and got glazed with gochujang, oyster sauce, honey, and shoyu a few times towards the end of smoking. Needs some tweaking, but I'm calling it a qualified success.
mnavarre Everything you said there is absolutely delicious. I may experiment with such a thing as well. And an oyster sauce-based glaze sounds absolutely fantastic!
This is the case where I started with the side - had some Swiss chard, so what to have with it? Meatballs in sauce from freezer and some spaghetti from the pantry...
$1.98 a pound for choice brisket at Winco. This one started out at 11 lbs. I separated the point from the flat for cooking. I was a bit disappointed in the point as it was two pieces of meat with a layer of fat between, so I got no thick slices. But it is great anyway. Blended three sample packs of KosmosQ to make the rub.
My coworker's dad passed away last week and she's back in the office now. Our team decided to give her a couple bottles of wine and I made some soup for her to eat with her family when they need a meal. This Red Lentil soup went into the crockpot before I left for high school wrestling last night and after watching my cousin's get his 100th win, the soup was done when I got back home!
I certainly am getting some milage out of these flanken ribs. Lunch today was a quick stir-fry with the diced up rib meat: egg noodles, meat, green onion, stirfry sauce, and furikake.
When my son was about 3-4 he would come home from the daycare asking for ‘fruity kackie’ on his food. I couldn’t for the life of me understand what he was talking about until the sitter told me it was furikake he was asking for.
I was dining solo last night...Hmmm...What to make? Looked in fridge...Ground Beef, Shredded Cheddar, Looked in cabinet...Canned tomatoes and I had some tomato sauce in the freezer that I nuked. So...Ah ha...American Goulash on the fly it was. Darn delicious I might add.
Chicken quesadillas inside tonight due to bad weather. I also made some Mexican rice. I used brown rice at my wife's request, and I couldn't find any tomato sauce, so I subbed salsa. I would not make it with brown rice again. It was OK, but not worth repeating.
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