Prime brisket from Costco with big bad beef rub. Smoked with oak at 225 until the stall and then wrapped it. Thermometer alarm woke me up at 2 AM when temp dropped. Instead of adding charcoal, I put it in the oven at 225. Brisket got to 205 and was butter soft. Into the cooler. I out it back in the smoker for about an hour to get some back back.
Two pieces of salmon, one with salt and sugar, the other with a salmon rub my daughter had. Smoked with cherry.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Smoky Red Chimichurri Sauce
★★★★★
Sauces, Spices, Etc
Ingredients:
6 cloves garlic
2 large shallots
1/2 cup olive oil
2 tablespoons red wine vinegar sub white wine vinegar in a pinch
1/4-1/2 cup chopped fresh parsley or cilantro, or a mixture of both
1 tablespoon sweet smoked paprika
1 teaspoon chipotle chili powder
3/4
Thanks for the red chimichurri recipe, and you get bonus points for the Paprika file. First thing that jumped to mind was harissa. I'm makin' this! Yum.
After a week in west Texas eating fajitas, fried catfish, and chicken fried steak, it is good to get back to something a little lighter: ahi tuna coated with shishimi togarashi (Japanese pepper blend), seared, then placed over romaine lettuce and carrots, roasted sunflower seeds, and topped with a drizzle of Bachan's Yuzu (soy-citrus) sauce. Yum.
Second attempt with carne crosta steaks on the griddle. Ribeyes this time. 550°F ish griddle, put some ghee on the griddle, and 1 minute on every side and keep flipping until 115°F internal temp. 9 flips just like last time. Rested for about 10 min. Came out great again and paired it with a burrata tomato salad.
smokenoob griddle steak will be my goto for a while. And I’m also going to try the flip every side, every minute technique for kettle cooks. I have never had consistent steak cooks like this. I used to just hope for the best and felt lucky if I got close.
It will be a sad day when my carne crosta stash is depleted.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPops and a Thermapen MK4. 3 TempSpike wireless meat thermometers.
Thank you Richard Chrz. It's getting better. Mainly energy level and stamina, the challenge. I'm keeping a positive attitude and pushing.
Who would have ever thought Pneumonia could do this.
First cook on my brand new chimp! Went with something different and did a turkey breast.
Started with dry brine for about 24 hrs. Went super simple with the seasoning and just used some tony chachere I had laying around. I also put some pats of butter under the skin.
I used lumberjack oak pellets. Once it was well and good heated up I threw the bird on. started in pro mode at 225, until I had good color, about 2 hrs in. Then bumped the temp to 375 to try and get the skin to crisp up.
Taste was great, but skin was still rubbery. Maybe I should have bumped up the temp sooner? Even got a little bit of a smoke ring. I think I’m gonna have some fun with this little smoker!
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
I had some short ribs on the 26 this morning, and then went to a small vendor market my friend hosts in his neighborhood, Came across new to me chestnut mushrooms,. So I added a mushroom risotto with Amish butter to the short ribs.
I adapted this from a recent video of Malcom Reed's. I took a center-cut pork loin, trimmed off just enough fat to make it even, then dry-brined it overnight. This evening, I slathered it with dijon mustard, then a light coating of 16-mesh black pepper, a light dusting of garlic powder, and then a generous coating of Italian seasoning.
Into the Chimp it went at 275 F..
Meanwhile, I had two sweet potatoes roasting in the oven at 350 F. (I went lower than normal as I quickly realized the potatoes would finish before the pork.) Once the pork hit 135 F internal, I took it out. Here it is right before I pulled it.
I wrapped it in foil and let it rest for ten minutes. When I could wait no longer, I sliced it.
Served the pork alongside the sweet potato topped with a little butter, brown sugar, and cinnamon.
This was surprisingly good! The key with pork loin is dry brining and not overcooking it! Exceptionally moist and tasty, and that salt got down in there. The sweet potato was delicious and....of course....essentially doubled as dessert.
Buckle in, folks, it's gonna be a long one tonight. The Great Freezer Purge of 2024 continued with 4 pounds of cubed pork shoulder. I must have frozen it with the intention to make sausage, as there was a lot of extra fat that I had to pull out. The idea for this was to make pork carnitas, my very first attempt. I didn't quite have the time, patience, or materials to make Spinaker 's carnitas, so that will have to wait for another day. I went with the first recipe I found on the interwebs, which seemed to be wildly popular (40 pages of comments).
Of course, I did my own mods, but stuck fairly close to the recipe. Here goes... mise en place:
Orange peel, orange juice, lime juice, s&p, cumin, bay, oregano, and pork, of course. My Mexican oregano is missing, so I had to use regular. I have an unlabeled 'mystery herb' in my pantry that is probably Mexican oregano, but I haven't used that spice enough to be able to identify by smell.
Playing with the mandolin that I got for my birthday a couple months ago, nice thin onion slices:
Sauteed in bacon fat; love the carmelization I got here:
Dumped all the ingredients, with 16 oz of water, into the pressure cooker. High pressure for 45 minutes, natural release. I took a hint from DaveD 's cook yesterday and used my induction device to do the pressuring cooking portion, to keep it a little cooler. Removed the pork from the liquid, then strained the liquid, separated the fat, and then reduced the liquid by 75% or so. I should have just used 8 ounces of water, but the original recipe was meant for slow-cooker or oven. Here we go, orange gold:
I had to add about 3 more Tbsp of lime juice during reduction. I felt it needed more acid and I guessed correctly.
I finished the pork outside on the Kamander. I wanted to break in my new 18" pan, which I bought for roasting. I just fits. Here we are, about to drop the lid:
Here we go, almost done, cooking for crispy. The charcoal wasn't getting quite to the temp I wanted, but I think we settled in at about 375F. Took longer, but it worked:
Ready to serve:
Plating 1 and 2:
Crispy pork carnitas with the sauce. I'm on keto at the moment, so no starch. Veggie was romaine, Asian dressing, chili lime pepitas, and cukes. Perfect complement in flavor to the pork. My DD used the Asian dressing as a 'sauce' and she said it was really good.
DW rated this 10/10. I have to agree. This was incredible. To be honest, it didn't quite smell right, so I didn't have a ton of hope. The original recipe needed more acid, which the lime juice provided. Even both kids loved it, so all around win. Thank for sticking with me, that's all for now.
Last edited by HotSun; June 10, 2024, 06:26 AM.
Reason: Missed an ingredient.
Thanks, Kathryn ( fzxdoc ). I actually used the induction inside this time because it has less wasted heat energy than our natural gas, thus keeping things cooler, but I have used it outside with the pressure cooker with great success, particularly when temps push north of 85.
How long? I don't know, maybe 20 minutes? I had to babysit it, since the temps were low. I just kept checking until it seemed right, just before burning. I would time it like you would bacon in the oven.
I just did one yesterday and I thought the same thing, the old boring pork butt. I'd give it a B+ maybe but everyone said how much they liked it and went back for seconds, then the continual picking at it after that, so I have to call that a win. After all, it's about making the guests what they like and everyone likes pulled pork.
I continue to defend the much-maligned pork butt. There's nothing boring about achieving a consistently good cook every. It's a good smoky palette for sauces and rubs.
Beans with pork is a winner in my book every time.
My much better half said that she would take care of Sunday dinner, and she did. I can take some credit because I started the pellet grill for the mac and cheese. Grilled han steaks with a side of mac and cheese .
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Hi, so check out how thin this is! It weighs in at about 3#. I’m thinking I just go for straight burnt ends. Thoughts?
and yes, DaveD my pinky is slightly extended while holding the little measuring tape. 🙃
Take your dough shaped like a pizza, load up in half with fresh mozz, then the other half drizzle and brush in olive oil and fold over like a calzone. Then load it into the wood fired oven for about 2-4 minutes based on fire temp.
When you take it out, it will open in half again, because of the oil and cheese.
That’s when you load it up with mortadella, burrata cheese, and fresh pesto with pistachios in place of pine nuts.
Last edited by Richard Chrz; June 10, 2024, 07:49 PM.
Richard Chrz I searched the inter webs for this and only found videos. What few recipes I did find were way too European for me to translate. Did you just use one of your fav doughs? And then the technique of cooking, stuffing and finishing?
SheilaAnn pretty close, I went a bit bigger hydration, which at least the fire I had built did not give me what I had hoped, but first time, what can I expect…
But any good dough would work for this, the caveat on the fermentation percentage, being based on timeframe, but this was based on my pizza dough at 15%. I hope to try this again this weekend.
Decently healthy lunch: salmon seasoned with Tony's Cs, seared in EVOO, served over brown rice and peas/carrots, topped with a generous portion of feta cheese.
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