I bought a great looking filet at the local butcher today, and a nice looking piece of salmon for the wife. The salmon turned out great, but I managed to let the steak go a few degrees past where I wanted to. For sides we had stir fried Szechwan green beans and onions and a baked potato and a sweet potato. This was a great combination.
For those interested, I used the top of my galvanized ash can to reflect light onto the shady side of the raw steak.
David Parrish - it was one of the best tasting filets I have had. All I did to it was dry brine for a couple of hours. Then straight from the fridge to the "low" side opposite the SnS
Sous Vide Pastrami. Corn the brisket flat, Sous Vide for 48 hrs at 140, then torch it brown. You can smoke it if you like, but do it before you sous vide. This comes out perfect every time. Don't laugh at the fine china I chose for presentation...
After years of prodding, my wife finally entered her sweet pickle relish in the county fair last week and came away with a blue ribbon and 3 bucks. Not too shabby on her first attempt! I do have to apologize for not posting this earlier this week but I have actually been working at work this week. She has been asking me all week if I have shared with BBQ friends, so now I can finally say yes.
Thanks, I will send on the good wishes. The "dynasty" started back in the '50's when her grandma won a blue ribbon at the South Dakota state fair with this recipe. After her grandma passed a few years ago I have been egging her on to enter our county fair, so this year she said what the heck and went for it. I guess what is old is new again.
Capon - Started on the rotisserie, then (after the thing proved too big for the rotisserie) moved to the standard rack. Tastes a lot like really good frier chicken, just much, much bigger. Buy again? Probably not. Still had to try it when I saw it at the store!
Any idea why the skin splits? I have had the same problem with chickens after I salt and dry the skin.
Don't worry about the missing wings - I know where those went; wings tend to disappear as soon as a cook goes long!
A capon (a castrated chicken that is allowed to grow to maturity) is about half the size of a turkey, a bit more than twice the size of an "intact" chicken.
This "boy" was close to 10 pounds, and proved to be too heavy for my rotisserie. The rotisserie did ok with the added weight/torque, but then the clamps slipped out and things went downhill from there.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
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.
Sous vide pork chops. Dry brine and MMD, in the HTTM with crushed garlic and EVOO for 3 hours at 140°F (lost track of time) then seared on the gas grill with Grill Grates turned upside down. Came out unbelieaveably awesome. Served with Cesar salad with Kenji's homemade dressing which I made with Kenji's homemade 2 minute mayonaisse.
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.
Last night's 7.5lb Choice brisket flat. Smoked 10hrs with peach & hickory, and a ~2hr power cambro. I used a modified BBBR after a 20hr dry brine.
Served with roasted Brussels sprouts and home made garlic mashed redskin potatoes. Glass or three of Trefethen Merlot (an absolutely stunning Napa winery BTW).
El Pollo Loco style chicken again. This is a shot of the thighs, the breasts needed a bit longer. Served with a mix of sweet potato and regular fries made in my new toy - a Philips air fryer - and salad.
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