LMR's with salad and pasta. Clive the dog looking on.
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My first Sous Vide steak. Seared on the 26" Weber Kettle & Slow n Sear.
I bought 2-2" thick choice Bone-in New York steaks, $5.77 per pound. My intent was to do 1 sous vide and then sear it on the grill today. The then tomorrow I'm going to do it all on the grill.
Today's steak I dry brined overnight in the fridge and then vacuum sealed it at noon and put it in the SV bath tub at 134°. At 6:00pm I took it out of the bath tub and out of the bag. I blotted it dry and painted on some beef love and put it on the direct side of the Warp 10 grill. I turned it with my long handle meat hook every minute. When I got the crust I wanted I pulled it and stuck the Thermapen in it, 135°.😉
Tomorrow I'm going to grill the other 1 reverse sear on the Weber & SnS just to see if there is a noticeable difference.ðŸ¤â€Attached FilesComment
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What I like about sous vide is it takes the guess work out of meal scheduling. I put a 2 inch tenderloin in (132F) water for four hours. If I'm not ready to eat, it sits there until I am. When ready I sear it in a pan or on a grill for a minute a side with thyme and butter, season it, and eat. Perfect foolproof steak.Comment
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Ok... Day 2 and the other steak cooked reverse sear on my large Big Green Egg. No plate setter & 1 grate. The BBQ Dragon is handy.ðŸ‘Â
I dry brined the 2" bone-in New York steak overnight in the fridge. I fired up the BGE and got it to 225° and took the steak out of the fridge and put it on the grate up above the felt line and put in the meat probe from my DigiQ Dx2 and closed the dome. I left the dome down until the meat was at 120° IT.
I removed the meat and flipped my grate upside down to move the meat down to within 2" of the Warp 10 lump. I hit the lump with the BBQ Dragon to get the lump hot, 2 minutes. I put the steak back on and seared it.
The difference between the Sous Vide cooked steak and the reverse seared steak was noticable. The SV steak was more tender even though both were cooked to 135° internal temperature. So... I'm going to SV and grill my steaks... Most of the time from now on.ðŸ˜â€Attached FilesComment
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Baked Mostaccioli. This is a really simple, make-ahead dinner. Tomorrow is car-pool hell for me and we will all be eating at different times. So I put this together tonight. It couldn't be more basic and simple but that's not necessarily a bad thing. The biggest key to making this a good dish is the scratch-made sauce. The second key is under-cooking the pasta so that it isn't mushy after baking for an hour.
Tube noodles
Meat sauce (more on that in a moment)
2 cups store-bought shredded mozzarella mixed in
2 cups store-bought shredded mozzarella on top for the last 10 minutes of the cook uncovered (more on that as well).
The meat sauce is inspired by my Mother-in-law's spaghetti sauce. Tomato juice + tomato paste forms the base. To that powdered spices (garlic, onion, salt, pepper *I add oregano but she doesn't use it*) are added. I dash in a little of my homemade hot sauce and a little bit of sweetener to tame the acidity. My mother-in-law makes meatballs (which I do as well but not for this dish) and she adds thick slices of pepperoni. The meatballs and pepperoni give the sauce a lot of zesty flavor. She then simmers with the lid on for at least 4 hours and props the lid with a wooden spoon - I do the same. It really thickens nicely without being cloying. For this dish I kept the pepperoni - but I purchased a bag of Hormel mini pepperoni (this is a quick and simple weeknight dinner after all). I also used a pound of Bob Evans spicy sausage in lieu of meatballs. This resulted in a flavorful and zesty sauce with good meatiness and thickness.
The under-cooked pasta is immediately immersed into the sauce before clumping can occur. It is mixed with 2 cups of the mozzarella and cooked covered at 350 for 45 minutes. Then it is pulled and the foil cover is removed. The remainder of the 2 cups of mozzarella is added to the top. To that I added some dried parsley and oregano and I grated some fresh parmesano. It cooked uncovered for 10-15 minutes and that is it.
Homemade meat sauce and a little extra love incorporated into the cheese topping make this a delicious make-ahead weeknight dinner that is just as good re-heated as leftovers.
Last edited by JeffJ; March 14, 2016, 11:36 PM.Comment
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Cast Iron seared worcester marinated flank steak with salad.Comment
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Last night's mushroom & sauteed onion burger, toasted buns. The side was Buffalo roasted cauliflower.
The patties were from frozen, although hand-made. They took 50 min from the freezer cooking at ~330 indirectly to get to 160.
The Buffalo roasted cauliflower:
Last edited by Huskee; March 16, 2016, 09:48 AM.Comment
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Today I'm smoking a 3lb rack of baby backs on the kettle + SnS. Using apple & grape wood.
Less than desirable weather- low 40s, 45mph wind gusts forecast and off & on rain, sometimes pouring.
After ~8.5hrs
The first 2 hrs I had the temp low, at 200-210. Then went up to 225-230 the rest of the cook.
My brown sugar definitely limited my smoke ring, but it's still there and that's ok by me!
Last edited by Huskee; March 16, 2016, 05:12 PM.Comment
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Nice, very nice Huskee ...
You make great looking buns.👌 I didn't know you knew how to make bread.🤆You Da Man!
I keep about a dozen 6oz Steakhouse Steakburger patties in the freezer all the time. Just for those times when you feel like a good hamburger.😋 I drop it in the SV hot tub for 1 hour @135° and then sear in my cast iron skillet to get a crust on it and melt the cheese. I caramelize the onions while its in the bath tub. The whole process takes about 70 minutes total but only about 10 minutes of actual work.
You're becoming famous for your rib rub too.👠I like what my WK & SnS do to ribs too.Comment
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Thanks Breadhead ! Dont Tell A-Ron I lifted that back image from him hehehehehe
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Last Meal Ribs last night. St. Louis style ribs, rubbed with MMD then smoked for 6 hours at 225F. Sauce applied at the 5.5 hour mark. Served with white corn, salad and a glass of John Christopher Cellars Starlight red blend from 2008. Dessert was homemade cherry-chocolate-almond non-dairy ice cream.
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Lol, thanks for the pic Jon Solberg! I should have you design me a label or two. Here's the logo I made a few years ago for my shirts and for KCBS if I ever compete, which I probably wont.
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I am no designer BUT I did stay at a Holiday Inn express last night.
Which reminds me I still need to do my team swag for:
With A Bullet Barbecue
Standish MI
Huskee
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Huskee ... Here's my pre-mixed rubs I keep on hand all the time.ðŸ‘Â
Big Bad Beef Rub.
Huskee's Rib Rub.
Memphis Dust.Attached FilesComment
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Pittsburgh salad. Romaine, cucumber, carrot, red onion, cherry tomatoes, French fries, mozzarella cheese and reverse seared prime ribeye, cooked medium. No dressing needed but a little ranch or Italian goes well.Comment
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Yep! My Hampton Inn kitchen
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Wild goose breast. Dry brined, then rubbed down with garlic powder, onion powder, thyme, sage, and savory. Slow cooked to 145 IT, and then seared to 160 IT. Unbelievable!! My youngest daughter said it was like steak. What better compliment than that??Comment
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Jerod Broussard, it was Canadian. My first try with wild goose. I have had domestic before, but the wild is much better.
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