Sliced a 28 day dry aged prime NY strip loin yesterday. First time using my new Kopala Serbian chef’s knife. I love this knife! It made quick work of the loin. Will do a review in the cutlery section soon. Anyway, rubbed 3 of the steaks with Heath Riles Garlic Butter Rub and cooked them tonight on the Gabby’s Grill
over a post oak/hickory. Served with sautéed mushrooms, baked potato and Caesar salad. Delicious!
This is my wife's favorite chili: Chili Colorado (literally, chili with color). It is very similar to traditional Texas red, just with fire-roasted tomatoes added. It is warm, but not spicy.
To get this going, yesterday I picked up a chuck roast and a shoulder roast, both USDA Prime at my local HEB. Why did I get two different cuts of meat? Well, they only had one good looking chuck roast. I've used shoulder roast before; it's basically a leaner, slightly less-tender chuck roast.
Here they are prior to getting dry-brined. The shoulder roast is on the right.
After just a little bit of trimming, I seasoned them liberally with Meat Church's Holy Cow, a pepper-forward Texas-style beef rub.
Into the fridge they went for the next 12 hours or so.
I love using my PBC for this, so I got it going around 1 pm today. I used two chunks of hickory for what my notes told me will be about a three hour cook.
Sometimes my PBC just flat-out impresses me. The thing ran 274 F nearly solid for three full hours. I pulled the roasts when they hit 150 F internal, and in indeed took almost exactly three hours.
While they rested and cooled so I could handle/slice them, I did the rest. I diced up a yellow onion and minced 5-6 cloves of garlic. I then ripped up (removing seeds) 4-5 each of pasilla, guajillo, and New Mexico chiles and added those to a blender along with two cups of boiling beef stock.
While that set and rehydrated the chiles, I carved up the two roasts, snacking on a few bits to ensure quality.
Once 15 minutes had elapsed and the chiles were rehydrated, I added in a can of Muir Glen fire-roasted crushed tomatoes. I then (carefully, this was boiling beef stock 15 minutes ago!) blended the chile, stock, and tomato mixture until smooth.
Everything comes together really fast now....soften the diced onion (3 mins), add the garlic (30-45 seconds), pour in the chile mixture, 1 tablespoon of oregano, 2 tablespoons of Mexican oregano, all the beef and its juices, and top off with two additional cups of beef stock.
Let this come to a boil, reduce to a simmer, cover, and let it get happy for 2-3 hours, stirring occasionally. And then you will be left with this:
And here it is served up with some honey cornbread.
Today was probably our last day this winter of highs below 60 F, so this dish was perfect.
I was curious to see if I could tell/taste the difference between the chuck roast pieces and the shoulder roast pieces. I think I could: the shoulder roast pieces were slightly less tender than the chuck roast pieces. Not in any negative way, they just weren't as tender as the chuck roast. Flavor on both was just fine. But if I have the choice, I am going with chuck roast all the way.
Cookers:
Oklahoma Joe Offset (older thick steel version!)
Camp Chef Woodwind
OK Joe Bronco
Weber Genesis
Ooni Karu
Weber Kettle
My goal is to eventually have at least one of every style of cooker….. I have work to do. Lol!
Thermometers:
ThermoWorks Thermapen MK4
ThermoWorks Thermapen ONE
ThermoWorks Thermopop
ThermoWorks RFX
ThermoWorks IRK-2 Infrared
Maverick XR-50
TempSpike Plus
Other Gear:
Megaforce 3000 Meat Grinder
Weston 7-pound sausage stuffer
Jerky Gun for making poppers. (Game changer!)
Amaz-N-Tube
Original SnS with drip n griddle
Weber Chimney
Fuels Used:
Splits/Chunks, whatever I can get. Usually B&B competition. Favorites are Cherry, Apple, Post Oak, and Hickory.
Pellets, Lumberjack.
Charcoal, whatever is on sale. Currently have a bunch of KBB. Will eventually try B&B. Use whatever lump is on sale in my Ooni.
Propane, Blue Rhino.
Rubs:
Usually make my own riff’s on Memphis Dust and BBBR. Also use Meathead’s commercial rubs and occasionally try something new. I like a couple from Tuffy Stone and Kinder’s. After several surgeries, I’m very sensitive to “spicy” stuff, so I need to be careful about heat levels.
Stir-fried garlic chili prawns. These prawns were swimming this morning at TransparentSea acquaculture farm. Arguably the best prawns we have ever had. Served with glazed shitakes and baby bok choy.
Last edited by theroc; February 19, 2023, 04:28 PM.
SheilaAnn - for 1 lb shitakes, stir fry with a healthy amount of minced garlic and ginger, and 3 small red chile peppers for a few minutes, then finish with a sauce of 1 Tbl brown sugar, 1 tsp toasted sesame oil, 3 Tbl soy sauce. When done, top with slice scallions and toasted sesame seeds. This is a David Tanis recipe from "Market Cooking."
Used some leftover cured and smoked pork chop, spinach, cheddar, a couple eggs, half & half, salt and nutmeg to make a redneck quiche lorraine. Cheated and use a store bought pie crust i found in the freezer.
While I sous vide the steaks I had planned to make this weekend (will throw on the grill after work tomorrow before we get 8-24" of snow this week), I made this orang and guajillo chilies pulled chicken. I threw it on a pizza crust with some mozzarella for dinner. Nice touch of smoke and spice, but a strong orange flavor.
Broke down a 12lb full prime tenderloin from Creekstone Farms into the chain, the head, and a bunch of fillets last night. Fillets for dinner tonight. I'll pound the chain thin for cheese steak sandwiches tomorrow, then when back from NY make roast beef with the head.
I've used shoulder roast before; it's basically a leaner, slightly less-tender chuck roast.
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