My contribution yesterday to the Memorial Cook: plate of Prime short ribs from Creekstone on the SnS low and slow all day. Some of the very best food I have ever prepared, it was spectacularly good. Plated with Them Taters and some steamed broccoli, paired with a 2019 Hall Ranch zinfandel out of Paso Robles. For absent friends
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 a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Weber Smokey Joe with mini-WSM Tamale Pot modification
The Good One Marshall
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Brook King Regal S490 Pro
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:
2 x Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
ThermoWorks Thermapen ONE
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
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
A birthday brisket. Yesterday was my b’day, so I smoked a brisket from SRF.
Here’s how it looked after a few hours:
After about 15 hours at 250, it was ready.
Sorry, no pics of the wrapped hunk o’ meat coming off and going in the cooler to rest. Similarly, no pics of the sliced, finished product because I forgot to take any. And then the locusts, er I mean family, descended upon it. My kids came down from Chicago as a surprise to help me celebrate.
My daughter made some RG black beans, wife made corn bread, sister made a salad, son just ate. Enjoyed with a PlumpJack Syrah.
Last night I cooked a 50 day dry aged NY strip. Served with some black buck and rice sausage (its not boudain but its pretty good) and a galette - my first time making one.
Making the galette:
Onions and butter first
Then added sliced garlic when the onions were caramelized. This took about 30 seconds, I swear
Finished and topped with shredded Romano
Plated. Steak was cooked reverse sear and is almost 2" thick.
I've wanted to get an asado grill, something similar to a Santa Maria grill, but what I found was either too expensive or too cheaply made. I found several great models from Tagwood and other companies, but costing around $6000 and up.
About 3 months ago I decided to see what I could find in China. Having worked over there for
labbq if pozole is your jams, you have to come on down to my work. Last Sunday of every month. We do red pork and green vegan (written up in the New Yorker).
I didn't get my act together for the memorial cook, but I did throw a bunch of stuff together that needed to be used up: chicken legs with taco seasoning, cilantro rice, and queso. Added some strawberries that were on sale to complete the meal. Life with a little one doesn't let me cook enough, but I love seeing all your cooks!
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