About 2 weeks ago I posted day one of my hot pepper ferment using yellow hot peppers I found in Whole Foods plus one scotch bonnet and a few cloves of garlic. After two weeks of fermenting, I turned it into hot sauce. Just enough of the brine to bring it all together and then strained and thickened with xantham gum.
the color was too nice and the pepper flavor was so good, decided not to add anything else.
Friday Night's Steak Night. Beautiful N.Y. Strip on sale. Reverse Seared using the Cold Grate Method on the Weber 22. Farm Stand Sweet Corn, Baked Reds. Served with Our Delicious Gorgonzola Sauce.
The technique is legit. Guga has a really nice and clear video on how he uses the technique and how and why it works so well. He does it twice, once for a thick steak and again for a thin steak: https://www.youtube.com/watch?v=g5Ejn57MKao
Smoked Maple bacon cheesecake.
Baked at 200 for 4+ hours on the Kamander, then briefly browned in a hot oven. For Cook's Illustrated fans, this is my take on their Foolproof New York Cheesecake recipe. Maple sugar is used a bunch in this version, both in the cheesecake and to candy the exterior bacon (home cured, of course).
You asked for it, you got it. The next official AR Smack Down will be for seafood AND dessert! What a great combination of foods to allow Pit members to display their abilities to multi-task in the kitchen. Here in eastern NC, seafood and key lime pie is a standard pairing but don’t be constrained by what’s standard anywhere,
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.
Double smash burger with sauteed onions & toasted bun on the flat top and the normal fixins. I honestly have little desire at present to go back to grilled burgers.
Yo Huskee , try this: flatten those burgers between two sheets of parchment, then grill them. It’s a nice inbetween, with some of the benefits of both and no real downside.
It's been a while since I've posted, but I've been lurking.
We're having the office picnic at my place this afternoon, and I'm providing the majority of the food. Which means I got to expense it! So of course I had to try the Wagyu brisket from Costco, and the standard pork shoulders.
I was also able to convince my wife that since we're running the smoker anyway, might as well get a brisket (choice) and pork shoulders for ourselves to use as leftovers for chili and quick meals.
So right now I've got 3 briskets and 4 pork shoulders running at the same time. Meat went on at 6:30am, I'll wrap in not too long once the bark is set, and hope to pull off for a hold around 3 or 4 at the latest. Running around 275-300 on average.
Briskets trimmed and seasoned with SPG. The Wagyu ones didn't need much trimming at all.
3 pork shoulders got Meat Church Holy Gospel rub (expensed), and one got southwest seasoning for carnitas-type leftovers. Here's all of it on the smoker.
Hi all! I haven't posted much at all lately... been busy with my new 3D printer and with visiting daughter and grandchildren.
Made some smash burgers with my grandson. He literally thought SMASH - I handed him the bacon press and he swung it from a couple feet above the grill and whacked that burger ... I wasn't expecting that HeeHee! I kindly explained that we just set the bacon press on the burger and then push hard! Sorry, no pics of that, but it really did happen.
Here are some pics of a Costco pork sirloin tip roast that I did in a kinda unusual way. It worked out beautifully with a nice smoke ham like flavor, and super tender. I seasoned it with Guga rub and put it on the Rec Teq pellet grill at 180F for 1 hour using cherry pellets. Then I vacuum packed it and sous vide for 2 hours at 142F. Finally, I threw it back into the pellet cooker at 375F until internal temp was about 150F. Simple and delicious. Sandwich served on some of my home made beer rye bread.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Well, today I got busy and fired up several cookers that I don't use much, for my mom's 80th birthday surprise party. My dad asked for ribs, so I obliged, cooking up 8 racks of baby backs. I got these at Kroger so that I could pick each rack to be under 3 pounds - I liked to avoid the super thick "extra meaty loin back" ribs that I get in the multipacks at Sam's club... ribs got the Rendezvous treatment, after an overnight dry brine. Fired up the offset about 7am, put the ribs on about 8am for a 1pm meal.
Even on the offset, I needed to use a rib rack and a couple of skewers through the floppy ends, to get them all on the offset. Ran the cook at about 250, and wrapped in foil for an hour or so to get the tenderness folks coming probably expect.
In the meantime, I ran some baked beans and mac-n-cheese over on the Performer...
To finish up, since my mom wanted the ribs sauced, I went with a glaze of Williamson's Brothers BBQ sauce, from back home in Marietta (my mom's favorite) on 4 racks, 2 with Blues Hog Raspberry-Chipolte, and 2 with Dreamland... and, this may be SACRILEGE.... I finished the ribs on the Weber Genesis for the final 20-30 minutes, to firm things up after unwrapping them and putting a glaze of sauce on both sides. Low heat on grillgrates over there.
Anyway, that's a wrap! Got my 3 least used grills all called into action today, and everyone loved the results! The mac and the beans got demolished, and I sent 2 slabs of ribs home with my parents, and kept one here for us for dinner tomorrow...
An identical cook to last weekend with one crucial difference. Last week’s tomatoes were grown in my brother’s backyard, and were amazing. These came from a local farm stand, were grown in Kentucky, and were mediocre at best. The corn was great.
I did lots of cooking today, but I'll feature just a couple posts here. Hard cooked eggs, baker's dozen, per request from the ladies in the house. My method is from Michelle Tam of Nom Nom Paleo. I have tried nearly every method and this one is the quickest and gives the best results.
About 1 cup of water in my Kuhn Rikon pressure cooker with the steamer plate. That's a lot of eggs!
Cook on high pressure for 6 minutes; quick release.
Ice bath for five minutes:
Ready to eat! My daughter holding the finished product, just about darned near perfect.
Tonight's dinner: main protein was sirloin chunks of some kind or another. Dry brine and season for 5 hours:
After 5 hours:
Got the Kamander in Vortex mode, cooking indirect with a reverse sear to finish. A little mesquite for some smoke, which worked wonders:
Put some Gaspar's linguica and some cheddar brats on, too:
Sausages came off, still working the beef. The thicker cut started out slower, but passed the thinner cut, and beat it to the direct sear:
Both sirloins were brought to 115F before moving to direct. I kept the probes in so I could easily pull them when they hit about 130F.
The first sirloin off, ready to serve:
The second sirloin:
Plating:
I taught my wife how to make those green beans. The black beans are fresh, one of my other cooks from earlier today. That's a hunk of garlic on the right that I was too lazy to press in the beans, haha.
It was all good. And that, my friends, is what I was cooking.
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
... I wasn't expecting that HeeHee! I kindly explained that we just set the bacon press on the burger and then push hard! Sorry, no pics of that, but it really did happen.
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