Double smash, side of fries, with sauteed onions, mushrooms, pickles, and mayo.
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Today I cooked the dry aged Tritip that Dadof3Illinois included in the tremendous Secret Santa box he sent. This thing was awesome.
Very little trimming was needed. Very nicely marbled.
With today's stormy weather, it was also a great chance to use the new Anova Pro that our daughter gave me for Christmas. (Yes, the new outdoor kitchen is under cover but the rain was blowing sideways today, so the whole area was pretty wet.) After dry brining, the tritip got 3 hours at 131 degrees. It then sat almost an hour on the counter still in the sealed bag.
Then I patted it dry, hit it with cooking spray and a heavy coat of Hank's Signature Steak Rub. Got my handy Lodge cast iron skillet ripping hot with some avocado oil in it and got a great sear.
This was beautiful on the inside.
Served up with some Rancho Gordo Pinquitos and some asparagus.
But wait, there's more! We didn't eat the meat on its own (not really Lisa's style), so I toasted some ciabatta buns, got out our KC style barbecue sauce and the last of the green chile that didn't go into last night's frittata.
And there's enough to do this again one more evening this week. This was my first taste from Porter Road. I can't wait to eat through the rest of the bounty that was in that generous box.
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What a great SS you had! I do my TTs so much longer in the SV bath, closer to 12 hours at 131°. When many of us got our SV units several years ago, there was a lively SV group that was in to testing things like times/temps for various cuts of meat. One avid tester was Breadhead (no longer a member), and I took his well-researched comment to heart (see next Comment}: -
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Breadhead's recommendation for smoking Tri-Tip roasts:
If I was in a hurry I would do a 2, 4, 6 hour SV cook but I will know not to expect a tender piece of meat. I would think most of us would find the sweet spot somewhere between 8 and 12 hours in the SV at 131°.
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I do all my SV tri-tips at 12 hours/131°. Maybe I should try the short cook again?
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Thanks, fzxdoc I thought about going longer, but this one was dry aged and well marbled, so I decided 3 hours might be enough (although my quick and dirty research didn't show folks going as long as you mention). This was quite tender, although it was clear that a bit more tenderness would have made it even better for the sandwiches.
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Chicken Fajita Stromboli served with Shell's Octoberfest Fest to make and a good cold winter weather easy indoor dinner.Comment
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Like many others, we have heavy weather today, and had strong wind in the forecast too, with power outages predicted. Fortunately, those did not materialize yet - although it looks like we should be out of the woods within an hour if not less. But in any case, kept it super simple: baked taters topped with shredded colby jack and some pulled pig from the vac sealed stash, heated to 175F/80C for about 90 minutes. Warm, comforting, almost no cleanup, all done before the worst of the storm hit.
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Very simple: Axis deer butter burger. 1/4 lb ground Axis formed around a disk of compound butter. Cooked with onions like an Oklahoma onion burger and a piece of pepper jack cheese. No condiments, it was great!
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Venison and sweet tater hambone soup.
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Salmon Salad Nicoise - second day in a row I’ve pulled from Woks of Life. This salad was outstanding - and the dressing was the reason! Amazing champange vinaigrette with some great flavor additions to it!
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This is a mix of new but employed leftover. The new is Trader Joes 4 Cheese Ravioli. The leftover is Nancy's Thanksgiving sauce with sweet sausage and braciole. Also slices of mozzarella. Boiled the Ravioli per directions. Heated up the sauce and meat. Layered in a glass pan and added the cheese. Baked at 350 for 15 minutes. Paired with a nice Chianti. Easy and delicious.
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Working theory:
heavily buttered and air fried brioche bread is the best for toasted sandwiches.
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I thought I would try some Bacon Wrapped Stuffed Meatloaf the other day.
Stuffed with some Minced Mushrooms, Cheddar, Cream Cheese and a Homemade Chili Sauce.
It was very good, a little different. I would do this again, but with a few changes. I might cook at a vary high heat at the end to crisp up the bacon instead of waiting for it all to be done.
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I can attest it works. Anything wrapped in bacon or poultry skin gets the hot oil treatment in my house...my waistline tells you I'm not lying. -
I use super thin center cut bacon for wrapping meatloaf. If I smoke it at 350° for about an hour to get to 165° internal, the bacon renders nicely in my PBC. Not so much in my WSCGC--for it I have to use the broiler at the end, keeping an eye on it so the bacon doesn't start to curl.
Do you have a convection-roast setting in your oven? The PBC is more like a convection-roast oven.
Your meatloaf looks absolutely delicious. I really like your stuffing ingredients.
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fzxdoc It was one of those week night last minute ideas that took too long. Lol. No time for the grill and the weather was lousy. It was good, just a little dry. I considered putting it in the air fryer. Thinking about it now after you mentioned convection. It probably was a good idea. Next time I’ll give it a whirl.
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Carne asada tacos tonight. Flank steak marinated for 24 hrs and then seasoned before going on the Weber gasser. Queso blanco, fresh quac, fresh pico…delicious!
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Earlier this week I attempted a nicer meal... interrupted by a sad little one, so I ate it cold and it was still good. A version of lomo saltado (sirloin steak) using Milk Street's recipe and roasted potatoes and Brussels sprouts tossed with salami-infused oil and fried salami. And toasted bread from a loaf that didn't quite rise...
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Last edited by Richard Chrz; January 10, 2024, 07:28 PM.Comment
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tamidw
My tricks, American cheese, and put it on about a minute or so before you are going to pull it. If you are using a different cheese that may not melt as easily, drop the slice of cheese in your pan, griddle, plancha.. and use a spatula to take it back off in a couple seconds, it pushes the process.
Looks delish!
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