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
The last of my jalapeno brisket sausage I made a while back. These are so good…and I just commented on another thread how much easier a dedicated grinder is…I’ll say the sausage stuffer is the same! And now that I’m completely out it’s time to put those to use!
grilled up some sweet onions to go with and used up the rest of the provolone from the cheesesteaks last night. These were excellent!
Tonight, we let the three grandkids who are staying overnight with us to make their own pizzas. I made the dough balls and they took it from there, with only minimal instructions from grandpa.
Connor’s pie - tomato sauce, cheese, pepp, pepp, pepp, pepp pepperoni and sausage.
Parker’s pizza - tomato sauce, cheese, pepperoni and a missing piece. Hungry kiddo.
Spencer’s pie - tomato sauce, cheeeeeeeeeeeeeese, pepperoni.
They had a great time making their own pies tonight and ate all of them. That’s a clear testament to the superior supervision I gave…er, I mean, how quickly they went down the learning curve.
Pastrami Reuben Pizza anyone? I made a Dijon Mornay sauce , cooked that a bit, put on the kraut, cooked a bit more, then pastrami and Swiss. Everything bagel topping around the edges. Drizzled w a spicy Russian dressing. I’ll give it a B. Good but didn’t blow me away. In my mind it was going to be epic.
Isn’t it frustrating when the reality doesn’t measure up to the expectations? It looks like a good build with lots of forethought. I especially like the bagel seasoning around the edges.
This week I’m hanging out with 1000’s of my closest RC friends at an event called Joe Nall at Tripletree Aerodome in SC. Tonight after two day drive I decided sous vide and quick sear a filet sided with a blueberry spinach salad would recharge my batteries! Anyone near Greenville SC should come by and spectate!
We have family coming over to the house for Mother's Day, so I've been busy cooking. My wife brought this pork shoulder home from Michigan. This was the larger half at almost 8 lbs. I cooked this friday. This was my first shoulder and I like it! 9.5 hrs.
This might be the very best pork butt I've yet made. Got it from Wild Fork, boneless at 7.8lb/3.5kg, their standard "aged" pork. Dry brined it for about 48 hours, then hit it with a seasoning from an outfit called FlavorGod, "Everything But The Salt" seasoning. We used the salt-bearing version when we cooked grilled chicken for the family on our trip to my niece's wedding last October and really liked it, and fortunately they make a salt-free version, so bonus. It's also sugar-free, so I mixed it 2:1 with white sugar before dousing the cut with it.
B&B coals and a couple of apple chunks on the SnS kettle, and it spent the last couple hours in the kitchen oven because a line of thunderstorms was rolling in. Ended up at 200-202F/93-94C, probing super tender, and generated more juices than I've ever seen in a pork butt. It filled the foil I had below the grate and then overflowed the foil boat I put it in for the last few hours. Prodigious! Results were incredibly tender and juicy, smoky, great bark. We'd been very happy with the Smithfield butts we've been using from our regular grocery store, but this was just vastly superior. Two pinkies up!
Plated with some mashed russets courtesy of my lovely bride, and some steamed asparagus. YUM.
I had a small dish of Rudy's to dip in, just out of the shot Vinegar is one of the few things I really dislike, so those vinegar-heavy sauces are no go for me. I've tried several, and just don't like 'em.
Picanha. It turned out great but I was a bit disappointed in the whole picanha: it was funny shaped and small; the only disappointing thing I've bought from Wild Fork. Served with charro beans and a red chimichurri.
We hosted my mother in law over for an early Mother’s Day dinner. I SV’d a Tri Tip, and then seared over a fire of pecan chunks on top of a bed of oak briquettes for the finish sear (catching some of the early smoke), my grilled potatoes and carrots, and a slice of the left over torte with the bourbon cream.
Last edited by Richard Chrz; May 11, 2024, 07:49 PM.
Although a lengthy and almost all day process, taking beef cheek and turning it into a wonderful barbacoa taco is right up there with pure flavor heaven to me. Amazing flavor notes, tender and completely rendered beef makes this taco one of my absolute favorites. Served here with pimento cheesy corn (also a new favorite) and classic mango pico-de-gallo.
If interested, here's my methodology. If you can't source beef cheek try using oxtail or even chuck. The consume is what puts it over the top.
Homage to the Taco Chronicles – The Series – Tacos de Barbacoa de Res
There are a lot of culinary words and described techniques of cooking that are simply misnomers. French fries and French toast are hardly French inventions. Strawberries are not berries at all. Danish pastries don’t come from Denmark, I could go on and
so definitely getting it down!
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