Thick, choice Black Angus T-Bone I rescued from the discount bin at the local grocer. Sous Vide 2.5 hours at 123 then ice bath, patted dry, seasoned with SPG. I used the fzxdoc method of "smoking" it back up to 123 internal on kettle/SNS with apple wood. Then seared 1 minute per side. I like this method, thank you Kathryn!
I thought my pinch test after 2.5 hours was good but this steak could have used maybe another 1/2 hour in the bath. Real good flavor but could have been just a bit more tender. My wife and I made a good meal of it with some fresh local sweet corn as a side.
Made some chicken stock, lemon juice, butter, herb and spice marinade for injection. Removed the thigh bone, scraped off the fat & tendons from the skin, rerolled and injected. Let them sit for 20 min then onto my PBC (charcoal only). Took about 45min at 225F. Super moist, lightly smoked and tangy with the whisky peach sauce .
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Todays dinner, I did it Chipotle style: everything all together in one wrap, with the beans and the rice and salsa and everything all rolled up. It hits all the right notes, like a big ol’ C-chord of flavor.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Spicy cumin beef burger. This is usually made with leg of lamb but I took some sirloin flap meat out of the freezer last night and then decided earlier today after I had a craving that I was making this dish one way or another, I figured what the hell let’s make it with beef. Not quite as good as lamb but damn fine on its own.
The recipe for both the meat and bread was from Xi’an Famous Foods cookbook. The bread is called Daily Bread in the cookbook and is a pretty simple low hydration dough sort of like a quasi English muffin. Took about 40 min to make (most of that is resting time)
Beef burgers go next level when spiked with cumin and Sichuan peppercorns, and served with caramelised onions and capsicums.
Do these ingredients sound close?
ground beef
ground pork
sliced onion
sliced red pepper
sliced green onion
cumin seeds
Sichuan peppercorns
Chili powder
fzxdoc - no, that recipe looks very different. I took the Xi'an Famous Foods recipe for Spicy Cumin Lamb and subbed out sliced flap steak for the leg of lamb.
Found this recipe online from the cookbook. One the meat is done cooking, add to the bun.
No trip to New York City is complete without at least one stop at Xian Famous Foods. It’s one of our favorite NYC restaurants and their noodles are a must…
Also, Ethan Chlebowski (sp) has a video on YouTube where he makes his version of the dish including the bread, so if you search for the video you can find his version of the recipe.
There may be colder, darker days ahead as many of us enter winter, but we're all still cookin', right? ...So...
Welcome to Show Us What You're Cooking Volume 24, Winter 2021/2022!
Here's a link to the past SUWYC (Fall 2021) https://pitmaster.amazingribs.com/fo...e-23-fall-2021 (https://pitmaster.amazingribs.com/forum/food
I'm happy to take a pic of the recipe when I'm home later if that would help but the link above looks identical to me
The best Andouille sausage I’ve ever had is from “The Best Stop” in Scott, La., next to Lafayette. The folks going to the Cajun Country MeatUp in October are in for a treat if you get some while there. Anyway, I did a simple shrimp and andouille stir fry tonight sprinkled with a little Tony’s.
I tried doing something different today as far as burgers go. I've always been that type of person that just forms ground meat into patties and then seasons heavily with SPG.
1.5 lb ground chuck was mixed with oyster sauce, soy sauce, garlic, onion and ginger powder, panko, sugar, and an egg.
I did my usual 275 F on the Chimp until they hit 155 F internal.
These were the juiciest burgers I have ever done in my life! (Almost too juicy!) I was floored. Maybe there is something to this meatloaf-like prep!
The flavor of the meat was outstanding and a welcome departure from the typical American burger flavor. To serve it up, I used toasted ciabatta rolls, sriracha-mayo, some velveeta (all I had on hand) cheese, and cilantro.
bbqLuv I sort of winged it. 6 ears of fresh picked corn I cut off the cob and toasted in a fry pan. Added a diced up jalapeño and a finely grated large garlic clove. Let cool to room temperature. The sauce was two heaping spoons of mayo, one heaping spoon of sour cream, juice of 1/2 lime, maybe 1/4 cup green part of green onion, ~1/4 cup garden fresh parsley and maybe a teaspoon of Tajin or two. Mixed this into the corn with a handful of grated cotija cheese.
HotSun I used the Spam can to form the rice. 😆 I packed it full of the sushi rice I made. De-molded it and then used unflavored dental floss to cut the pieces to the correct thickness.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
Nice cook!
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