Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Current Equipment
Lil Tex Traeger
Masterbuilt 560 Gravity Fed
Masterbuilt 40 inch ThermoTemp XL Propane Smoker
Chargriller Akorn Kamado
Chargriller Gasser
Helpful Gadgets
Inkbird auto off instant read temp probe
Javelin auto off instant read temp probe
Thermo Pro Dual probe temp gauge and wireless remote readout
TempMaster Pro by BBQube, fan and temp system for the Kamado
Fuels other than propane
Weber Hickory Chunks
Western Hickory and Mesquite Chunks
Diamond Smoker post oak and hickory wood chunks.
Diamond Smoker Pure Hickory Wood Pellets
Bear pellets Hickory, Mesquite, Apple, and Gourmet
Fogo Premium lump charcoal
Kingsford Competition Charcoal
B&B Oak Lump charcoal
Sharp Toys
Mundial 14" slicing knife
Equinox Chef Knife 8"
Ontario Knife 7"
Ontario Old Hickory knife, 14"
Victorinox Fibrox Pro 8" breaking knife
Wusthof Classic 8" Butcher Knife, Hollow-Ground - 4657-1/20
The best way to start a Monday. Ten pound prime brisket on the Traeger.
Using Big Bad Beef Rub and Amazing Ribs Smoked Brisket Recipe. Added cumin to the rub.
“Mosca, why do you post so many breakfastes?” Man, I only eat twice a day now, and Mrs Mosca has restrictions on tomatoes, onions, and a lot of other stuff but mostly those, so dinner just isn’t usually that interesting. I go to bed thinking up stuff to make for breakfast.
I had some leftover spinach, a quarter of shallot, a nice mushroom, a couple pieces of bacon, and a tomato that needed to get used TODAY, or never. And, I’ve been ignoring these corn tortillas…
(The soft white corn tortillas from Mission are decent. I have a tortilla press, and I’ve used it, and making them is easy, but I can only get masa in a freakin’ five pound bag, and I make them so infrequently now [see: Mrs Mosca can’t eat onions or tomatoes] that it’s a waste. Take a soft corn tortilla, brush it lightly with vegetable oil, and put it on a ripping hot cast iron skillet for about a minute per side. You get a nice fried tortilla that’s halfway between soft and hard, a little crispy but not cracking.)
This is a spinach, mushroom, shallot and cheese omelet, served on corn tortillas with tomato and bacon. Honest to god, this is up there with the best stuff I’ve ever made; it is solidly in the middle of “simple food, made well”. If I were served this in a restaurant, I would order it every single time.
Mosca I feel your pain. Mrs. Bogy also can't eat onions, tomatoes, fiber, excessive sugar, gluten, just to name a few of the things. Breakfast looks great!
Made some simple breakfast tacos yesterday morning that included smoked Hatch Green chiles, jalapenos, red bell peppers, onion, cherry tomato's, dab of guacamole, hickory smoked bacon, cheesy eggs, topped with sriracha and smoked hickory poblano powder. They were tasty. so I powered down five of them.
My solution to fitting a whole rack of ribs in my tiny Akorn smoker! Here we have St. Louis Cut dry rubbed ribs. A small skewer to attach the ends together and a can filled with water to provide stability until the meat firms up. I call it Meat Volcano.
Last edited by joepro5013; March 20, 2023, 11:24 AM.
Decided to do something really fast last night: Five-minute (or there abouts) cheesesteaks.
Saute some peppers and onions until slightly charred then add in some shaved beef. Once cooked, top with cheese. My wife like swiss; I like provolone:
Here we are, plated up.
This cooks stupidly fast, especially if your pan is really hot, as it should be. I will say that I wish I had used my griddle as doing this in a pan is somewhat awkward.
For the beef, I'll admit I used Steakums for the first time. I was pleasantly surprised....this stuff is good. I thought it was sirloin, but it renders out a lot of fat, it is must be a fattier (and cheaper) cut.
For something that comes together in less than ten minutes in a single pan....I'll definitely be doing this again.
I live in the land of cheesesteaks. No shame in using steakum
I grew up on those things as a young kid.
We always had them in the freezer
It was something I could cook on nights I was left to fend for myself for dinner...
I've not had Steak-umms since I was in college. My parents kept them in the freezer, and I would tear through them faster than I am sure my folks liked, frying them up in a skillet to make sandwiches. I'll have to keep an eye out for them.
Well, my first cook of Spring 2023 happens to be for someone else! My daughter got a free/cheap 19# frozen Butterball back in November and put it in my freezer, and I finally thawed it and am spinning it for her on the Weber Performer rotisserie as I type this. Fixing to pull it about 4pm and deliver for them to eat off of this week. Me? I'll eat leftover pork chops from yesterdays cook tonight...
I did a poor job of trussing the legs, but haven't worried about it too much. Legs are done and in the upper 170's. As soon as the breast hits 155 (should be in about 10 minutes), I am pulling it, wrapping in foil and driving to their house to sit in a warm oven until dinner time.
Thanks texastweeter! The daughter and son-in-law both texted how much they appreciated it, and according to the daughter he spent an hour or more after dinner breaking down the carcass and bagging up all the meat - he's never carved a turkey before, haha. I was gonna break it down for them, but then decided he needed the experience... and that my free prep and smoking/spinning and then delivery service was sufficient.
jfmorris, that's the mildest form of tough love I've ever heard. I'm sure the SIL learned a lot, and that he's making some great broth from the carcass.
fzxdoc haha thanks! This particular son in law is a picky guy, and does nothing but burn stuff if he tries to cook, so the idea of him making gravy from a carcass is pretty funny in several ways! This is the same one who ruined his own grandmother's CI and my daughter brought it to me for restoration - saved 1, other is still in my garage.
We made some chili cheese dogs on the kettle for the tree tapping at Syrup Camp this weekend. Man these are good. This was easy to make with all the action going on at camp. When we are boiling the meals are a lot more substantial.
These chicken breasts were marinated in a Korean-style BBQ sauce, given a quick sear, and moved to the low temp side of the grill to finish. They were then sliced and served with a salad, pickled peppers, and soba noodles. The BBQ sauce recipe is from Steven Reichlin; https://barbecuebible.com/recipe/kb-...arbecue-sauce/
I made the sauce almost two weeks ago for another recipe, so this meal came together rather quickly.
I have half a quart of the KB sauce left in the back of the fridge from a few weeks ago, and am thinking of using it for some chicken. Maybe as a marinade would be good, since its "aged" for several weeks, haha. It's probably safe, maybe I can boil it to be sure...
Fired up the kettle and did some hot and fast skewers with shrimp, smoked sausage, red onion, and cherry tomatoes. Basted with a sauce of olive oil, sherry wine vinegar, smoked paprika, garlic, thyme, and a little crushed red pepper. Turned out really good. Wifey found the recipe online somewhere.
These delicious kebabs are a
Spanish take on surf and turf. Because the
skewers aren't on the grill long enough to
cook fresh sausages, fully cooked sausages
are used here.
Nice cook. I love the recipe! I discovered it years ago in a then-recent issue of Bon Appetit. It's a family favorite for us. You have inspired me to put it on my Upcoming 22" Kettle Cooks Wish List, hopefully in the near future.
Got a point cut corned beef going for Montreal smoked meat. Desalinated overnight and rubbed with a salt free Montreal steak rub
About 1 hour in, My first time using B&B in the SnS, it was running hotter than KBB would at the same vent settings.
3.5 hours in, i threw on a smallish ribeye to reverse sear.
Figure another hour or two before I need to figure out wether I'm going to wrap and let it ride or bag it and finish SV.
UPDATE:
5 hours in, we are stalled good 'n hard. It's been at 145 for the last 2 hours even running at 275. The 80% humidity might have something to do with it.
Attached Files
Last edited by mnavarre; March 20, 2023, 06:22 PM.
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