My mother-in-law has been in the hospital for several days and got out this afternoon. We picked up groceries for her to have at home and I made this spinach tortellini soup to bring her some sustenance over the next few days. It's a crockpot favorite recipe. I doubled it so we can have some quick meals this week.
Having greatly depleted my stock of vac sealed leftovers this week, I did a marathon SVQ on a pair of picanhas, one from Wild Fork, and the other from CrowdCow. The former was much larger, just under 4lb/1.8kg, with the smaller at about 2lb/900g. The WF cut had a much thicker fat cap, but I left both of them alone except for scoring them before dry brining.
The marathon part: In the sous vide at 131F/55C for a full 18 hours, then allowed to cool a bit on the countertop tented in foil while the gas grill fired up. Rain put the kibosh on my original plan, which was to ice down the cuts after the SV step and bring them back up in the SnS kettle to put some smoke on, before searing over coals. But these came out great, so no complaints!
After SV, patted dry (saved all the purge, about 1c/235ml), hit with Uncle Chris's (remember y'all, it's Extra Fancy), then seared on the raging hot GrillGrates on the Weber gasser. No action shots because it was raining, I just ran back and forth from the grill to the doorway...
Plated with some o'Them Taters and a simple salad (which didn't make it into the photos). Both cuts were really excellent. The texture from the long SV was amazing! The WF cut's much bigger fat cap (on the right below) made for an obvious difference. The CC piece was perhaps just a tad richer; it was my lovely bride's preference. I can't say I prefer one over the other, they were both just what I was looking for.
CC on the left, WF on the right.
A CC slice, the ones from WF were too short to do this.
Some Santa Maria Style BBQ tonight. Minus the Santa Maria Grill Apparatus...First time ever doing Tri-Tips, Rancho Gordo Pinquito Beans using Food and Wine's Recipe, Red Cabbage Slaw from my Garden. Tri-tip is not a common cut in the Mid-West but my local grocery had 2. I bought them right away. They were a big hit!
fzxdoc Thank you. You get credit for introducing me to RG beans. F&W's recipe is indeed very good. I was going to go SV but I decided to go with a little old school reverse sear with oak chunks for smoke. The bigger one was dry brined the night before. I bought the smaller one the same day because 2 more people were added. They were both very good. I will say the dry brined one was juicier and had more in depth flavor than the one that was freshly salted.
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
Chicken Noodle Soup. I fortified my roasted chicken broth in order to get some shredded chicken. I cut veggies separate and simmered them in the finished broth until tender. I prepared egg noodles. Garnished with fresh parsley.
I got home from my conference and BF has both TB and cholera. I mean, he has the sniffles 🤧🙄 so I made him soup. FWIW, he tested negative for C.
What to do on a rainy Sunday afternoon? Make pizzelles.
My son and I whipped up a batch of our favorite anise based recipe, which is huge (7 cups of flour, 6 eggs, 1/2 lb butter, etc.). I froze half the dough, which I think will work when we want pizzelles again.
Anyhow, delicious and father-son bonding. Win-win.
There should be no problem with freezing the dough. I have done that with chocolate chip cookie dough. I portioned, put on a cookie sheet and froze. Then into a freezer bag. Either SWMBO or I would take a few out of the freezer and have fresh and hot cookies in short order. That way we had fresh made when we wanted them.
Thanks RonB ! That was my general thinking. I worked for years with frozen muffin batter, cookie dough, and brownie batter, with great success. If it's good enough for Sysco, it's good enough for my house. 😁
hoovarmin asked Panhead John “Did you make a deal with the with the devil at the crossroads?”
The Devil went down to Texas, looking for a steak to steal,
He spied PJ along the way and said, “son, let’s make a deal!”
When PJ saw Beelzebub he let out a high pitched squeal,
But he made a grin and told him then, “you ain’t gonna steal my meal.
The devil said “I’ll light your fire to sear that steak just right,
But when I do this meal’s for two just me and you tonight.”
Ol PJ grabbed his charcoal, and said, “I think I’ll pass,
And if you try to join me, I’m gonna kick your ass!”
Beelzebub in all his haste forgot just where he was,
He never thought he could be caught in a big faux pas.
“Ain’t this Georgia, Johnny, where all the smoker mess is?”
PJ said, “You ain’t right in the head cause you just messed with Texas!”
The devil bowed his head real low ‘cause he knew that he’d been beat,
He knew too well, that back in hell he’d never find such good meat.
How’d the devil find himself in such a huge disaster?
He learned to never tangle with AmazingRibs Pitmasters.
Last edited by WayneT; September 18, 2023, 06:07 AM.
Bogy If anyone else had said that, my immediate answer would be “go to hell.” But, you being a man o’ the cloth and all, I’ll take a picture for you when I get there.
Costillos de Puerco en Salsa Borracha from the book Asada by Bricia Lopez. Well, mostly. She just braises the ribs in the salsa, but getting some smoke and bark seemed like a good idea to me.
Haven't done ribs on the Weber in ages. I forgot how much longer they take than on the PBJr.
About 2 hours in.
After braising and getting a sear on. Fall off the bone, which is what you want here.
Hell, yeah, it'll taco. Didn't need anything more than some more of the salsa and a homemade tortilla
I can see doing this with pork steaks or country style ribs for a party. Just so good.
SheilaAnn When you see her tell her some dumb gringo on the internet says that one recipe is worth the price of the book. Both her books are fantastic (and beautiful).
Mother nature said a big no to cooking outdoors on Friday, so I was forced into the kitchen. A nice ribeye in the oven and then seared in a CI skillet.
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