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.
Show Us What You're Cooking! (SUWYC) - Volume 32, Winter 2023/2024
Blast it, it's officially winter now. But that doesn't stop those of us on the side of the globe where it's cold. Keep on cookin', folks, and post your cooks here!
I'm cooking pig meat! Two pigskets cooked two ways going head to head. Err, shoulder to shoulder. One via SV and reheat on the smoker, the other just low and slow on the kettle as usual. Looking good so far! Also got some bacon just about ready to come out of the pellet rig for lunchtime BLTs. Yum!
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.
Tri tips. These were from Creekstone Farms, they had a deal on a 3-pack so I made two of them. Dry brined a few hrs ahead of time and then coated liberally with Meathead's Red Meat seasoning, and a little Big Bad Beef Rub after that.
Reverse seared on the Silverbac for gentle smoke then seared on the Flatrock griddle. Finished at mostly medium rare but the thinner ends hit medium or a little plus. Look at that juice!
Current Equipment
Lil Tex Traeger
Masterbuilt 560 Gravity Fed
Masterbuilt 40 inch ThermoTemp XL Propane Smoker
Chargriller Akorn Kamado
Chargriller Gasser
Helpful Gadgets
Inkbird auto off instant read temp probe
Javelin auto off instant read temp probe
Thermo Pro Dual probe temp gauge and wireless remote readout
TempMaster Pro by BBQubeβ, fan and temp system for the Kamado
Fuels other than propane
Weber Hickory Chunks
Western Hickory and Mesquite Chunks
Diamond Smoker post oak and hickory wood chunks.
Diamond Smoker Pure Hickory Wood Pellets
Bear pellets Hickory, Mesquite, Apple, and Gourmet
Fogo Premium lump charcoal
Kingsford Competition Charcoal
B&B Oak Lump charcoal
Sharp Toys
Mundial 14" slicing knife
Equinox Chef Knife 8"
Ontario Knife 7"
Ontario Old Hickory knife, 14"
Victorinox Fibrox Pro 8" breaking knife
Wusthof Classic 8" Butcher Knife, Hollow-Ground - 4657-1/20
Put a brisket on this morning at 4:30. 12 pounder, fought hard too. ;-) Post oak, hickory and cherry wood for smoke. I failed to mention I used the big bad beef rub recipe and Myron Dixon's sweet brisket rub. Update. Finished, rested 2 hours, sliced and served over sliced in half dinner rolls. Now it is just gone. Can't ask for a happier ending.
I used my MASTERBUILT 40-Inch ThermoTemp XL Propane Smoker. This keeps temperatures within a couple degrees, no matter the outside conditions. Uses very little fuel. This thing really is a blast to use.
So, for Ysabel's Birthday I used a Sous Vide to cook the prime boneless ribeye steaks from 7/22 that I found last month cleaning the freezer. I cooked them for 4 hours at 125F then put them on the grill until they had an internal temperature of 115F. Then I seared them in butter and olive oil on the Plancha. Finally they were brushed with melted basil butter (that Ysabel made from basil from our garden earlier in the year) and covered with foil to rest before slicing. I also grilled chicken thighs and Ysa made Peruvian Causa. Also served were cornbread, and baked beans. Ysa made a frozen peanut butter/chocolate ganache cake. What a meal!
Did a full-fledged experiment in porknography yesterday and today. Customary ridiculous amounts of detail right this way.
Prepared a nearly identical pair of pigskets two ways for comparison. One low and slow on the kettle, the other SV overnight the night before, followed by chill and reheat in the same kettle timed so that they're ready together (which, thankfully, worked out). Rolled them into cylinders to try for more even cooking. They were both outstanding, with hardly anything to choose between them. A bit barkier in the full-kettle version, and some textural differences, but they were both great.
Huskee The SV was far less hassle than riding the vents on the kettle all day... it's absolutely worth it. 10 min to vac seal up the cut while the SV gets to temp, then it's completely hands free (in my case overnight). Another 5 min if you remove from the SV bag, dry, reseal, and then you have lots of flex on when to finish it. And it was fantastic! I could see doing straight SVQ on one of these and just sear it instead of smoke it.
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
Not my cooking, but this was my lunch today in Jamaica. Lobster, King fish, butter beans with corn, rice and peas, plantain, topped with pickled scotch bonnet peppers and onions.
Wife and were invited to a small get together for some beer and snacks. Thought I'd try my hand at some smoked bologna (fancy baloney). 40F ambient, 2-1/2 hrs at 250F, sauced and another 30 minutes at 288. (was going for 300F but couldn't there) 150 internal. Tried a burnt end it's a hit!
One of our go-to recipes, Pollo Sabroso, which we've adapted from this recipe at SkinnyTaste. Marinade chicken thighs in a blend of low sodium soy sauce, red wine vinegar, sazon, adobo, garlic powder, and oregano for a few hours, then on the gasser in 2-zone mode with the indirect side running between 325-350F/160-175C.
When IT got to the mid-160sF/low 70sC, pulled them off and cranked the grill to Warp 10 to sear. Final temps in the high 170s-low 180sF/low 80sC with nice crispy skins - finally remembered to pat them dry thoroughly after they came out of the marinade. Delicious and very easy.
Plated with green beans and jasmine rice. Comfort food
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