Just finished SVQ pastrami by following cure calculator and Clint Caldwell’s recipe. Had a piece of prime brisket, cured for 3 days. Sousvide for 32 hours at 145deg. Rubbed with pastrami rub from free side and refrigerated for 3 days. Cooked in stick burner this morning to internal temp of 140.
This takes a time commitment but worth it. So good!
So I had a stupid amount of jalapeños left over from the jalapeño salsa I made, so I decided to quick-pickle them. I used a recipe I found on Pepper Geek's site: https://www.youtube.com/watch?v=b_H1PsIVWG
It is incredible simple: just vinegar, water, sugar, salt, oregano, mustard seed, and, of course, jalapeños.
Truth be told, I did give the mandolin a try, but quickly abandoned it. Mandolin blades are extremely sharp and you use more force than you anticipate pushing something across it. Also, jalapeños are tall and a bit wobbly and can easily slip and I do not have a "knife glove." The mandolin did show me that a 3 mm slice is what I was after and it was easy to do the rest of the peppers with my standard knife.
@barefly Good question! I didn't drink any bourbon yesterday I was too busy working around the yard. I'm sure that I'll make up for it down the road...
Porterhouse Pork chops with Dijon Mustard Cream Sauce!!!
Picked up some Heritage Farms Cheshire Porterhouse Pork chops and seasoned with a salt & herb marinade (a Julia Child’s creation of salt, pepper, ground thyme, ground bay leaf, allspice and garlic) overnight. Seared off for about 3 1/2 to 4 min per side in a preheated cast iron skillet then set aside. Simmered in a dijon mustard cream sauce for a few minutes to let the sauce thicken before serving! ABSOLUTELY DELICIOUS!
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
For our Sunday meal today, I did a second iteration on an experiment I first ran on New Year's Day, doing a Creekstone Prime tri tip SVQ style but with a crash-cooling step followed by heating back up in smoke prior to a final sear, to see if that smoky note can come through. The cooling step is intended only to give me time to get smoke on the meat while it heats back up.
On NY day, I used my pellet smoker and gas grill, but today did it all on the kettle. Full details right this way, the first ~10 posts are about the first cook, and then comes today's. The two cuts came together in an order of three, btw. 8 hours at 131F/55C, then in an ice bath until ~70F/21C, then on the SnS kettle indirect side at ~250F/120C until IT was a little over 120F/50C, then dumped in a lit chimney and seared using cold(ish) grate technique.
This came out stupendously well, and without question we could easily pick up the smoky note, clearly distinguishable from the char of the sear. The latter was the best sear I've ever done, I reckon, incredibly tasty. Sides were the Jess Pryles roasted taters, which came out perfectly, and some asparagus, which wasn't the best quality but got 'er done. This tri tip was just tremendous!
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Weber Smokey Joe with mini-WSM Tamale Pot modification
The Good One Marshall
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Brook King Regal S490 Pro
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:
2 x Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
ThermoWorks Thermapen ONE
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Quick meal tonight: fried egg sandwich (like grilled cheese) and macaroni salad. Half-spring and half-winter since we've had 80 degrees and snow in the last 48 hours in Minnesota.
barelfly Fried egg sandwich is easy: start by frying an egg (with salt/pepper/seasoning) and while it's frying, prep what you would for a grilled cheese. Between layers of cheese, add the fried egg, and then make your grilled cheese as always. In a pinch/to speed things up, make your egg in the microwave, but generally I take the extra 5 minutes to make the egg in the pan. Throw a slice of ham or some cooked bacon on to enhance further
Hatch Chile Tortilla Soup, recipe courtesy of ofelles because it was 80 degress yesterday and it's 36 and raining today. I figured a stab at this gave me a good excuse to make some tortillas as well.
This recipe is the real deal, folks. It's every bit as good as any tortilla soup I've had anywhere else and honestly I don't think I would change a thing. Thanks again for sharing.
I made both ww and white, (00), pasta today. SWMBO prefers ww. And I mase marinara for the sauce. I also had some meatballs in the freezer, so a couple of them went in too.
My wife thought the ww pasta was very good, and I'll be making that again for her. I thought the 00 pasta was good, but not worth the work, so it's back to store bought for me.
Here's the 00 pasta sauced, and there's a meatball buried under the sauce.
My personal experience is that homemade fresh pastas work best with non tomato based sauces. I can't speak for the fresh made semolina that is dried. I like egg, cream, oil, & butter sauces that let the texture and the mouthfeel of fresh pasta shine.
Made some blue and yellow corn sopes. Topped with refried Rancho Gordo Mayocoba beans, shrimp, guacamole, cilantro, lime, and cabbage. Plenty of El Yucateco hot sauce on top.
I was too busy working around the yard. I'm sure that I'll make up for it down the road...
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