> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
If there was ever a poster child for what sous vide cooking is good for, this is it: Sous Vide Duck Confit
Turned out to be a 4 day process: Thaw for 24 hours; brine (salt, thyme, and peppcorns) for 24 hours; SV at 170 F for 12 hours, then reheat (SV. of course) then sear and serve.
The result? Almost perfect on the first try! Next time, I'll cut back on the salt and add a bit of rosemary in an effort to remove the word "almost".
Brined and bagged ... with duck fat, bay leaf, and thyme sprigs:
Plated ... with roasted garlic mashed potatoes and maple syrup glazed bacon-wrapped Brussels sprouts:
I'm no food photographer and the iPhone 6 is no Hasselblad ... so these will have to do ...
Meatloaf, served with Brussels Sprouts that were first cooked using the Michael Voltaggio microwave+vacuum bag technique (which I have been using a lot lately), then pan sauteed with homemade bacon lardons.
Tri-Tip tonight. Woulda posted sooner, but I was too busy eating.... That's Mrs. O'Leary's Cow Crust on the meat. Doesn't show the color of the meat very well. It was good!
Very interesting... David Parrish and Breadhead. I followed Anova's recipe and they were suggesting 140 for 45 minutes and not more than 2 hours. I figured 1.5 hours would be ok. It was an after work cook so a very long SV wasn't an option.
Troy... I'm not an expert but I've been cooking pork chops to 140° for quite a while. That just seems like a good temp to me. But I do think more time in the bath tub will give you more tender meat.
Chicken Pot Pies! My MIL is staying with us while her broken foot heals, and our son is home for Christmas. They both love pot pies, so I decided to make 4 individual 6" pies yesterday. I used this recipe, but would make 50% more gravy next time. I also added some diced, cooked potatoes. They turned out great, but could have used more gravy as noted.
Here was my first attempt at using my Joule... Everything turned out pretty well except I got too excited looking at the results and should have turned it to cut against the grain instead of with it.
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.
Winter ribs on the stickburner today. Nice calm weather today, sunny and 37.
I decided I'd better find a good way to melt the snow off of it. So some porcine costals/intercostals fit the bill. St Louis cut, 1 rack with HRR and one with MMD, both with extra brown sugar topper. Ash wood, some oak to start the coals.
With one of my favorite sides- cheap box mac 'n cheese!
David Parrish I'm digging it. I can get the receiver to stand up, although it's a weeble wobble. I like the magnet on the transmitter. It's a win, it could be buttoned up to be better, but it's a win.
It rained in Hermosa Beach today.🙄 So I improvised. Dunch, a Prime grade Ribeye cooked in the Sous Vide bath tub, seared indoors in a cast iron skillet. Red potatoes nuked in the microwave, mashed and I added butter, salt, pepper, sour cream and green onions. Store bought bread and a glass of Merlot.😎 Just keeping it simple.👍
Attached Files
Last edited by Breadhead; December 22, 2016, 06:11 PM.
Mild winter weather today, in the 50's..so I smoked a pair of briskets today(approx 13# ea after trimming).
Dry brined both over night and gave them a good dose of BBBR & few shakes of Montreal seasoning.
The scary part: I Wet Aged one for 3.5 weeks, while the other one was purchased Wed morning. Wow! The aged brisket passed the Sniff Test and was so loose and floppy I felt as though I could've tied in a knot.
Put them on the stick burner with some beef back ribs(Post Oak coal bed & Pecan splits). Ribs were nothing worth writing about, just OK. However the briskets were fantastic.
Aged one noticeably more tender and probably could have pulled it earlier than I did.(12 hours at 225℉). Still, a fun and tasty food experiment😎 ...... Merry Christmas everyone! Oh, I like store bought bread, here are my grilled cheese sandwiches with smoked spiral glazed ham. Made them on the fire box griddle.
Meadow Creek SQ36
Webber Ranch Kettle
Texas style Off-Set smoker
Maverick Redi-Chek wireless
TruTemp w/Meat Probe
Weber w/ dual Meat Probe
Weber Insta-Check Thermometer
LARGE Slow and Sear for the Ranch Kettle
Major in Brisket / Pork Ribs / Steaks
Minor in Chicken
PHD in Bratwurst (hey it's Wisconsin)
FAVORITE BEVERAGES
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Miller Products
Jack
Crown Royal
Spotted Cow
Shiner Bock
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