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.
SheilaAnn and Richard Chrz - not really a pie. The pan is an oval Staub CI. Just the angle makes it look like a pie pan seen from the side. But yes, it was delicious. Great smoke flavor.
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
I did a Rick Bayless recipe last night and like all of them, it is incredibly simple yet so full of flavor.
First, roast some poblanos over a flame then scrape off their skin. Add them to a food processor along with a serrano, some garlic, a head of cilantro and a head of parsley, and some salt. Combine with 1.5 lbs of fatty ground pork. Marinate overnight.
Cook in a wide skillet. (Yes, it is meant to be this green.)
Serve your homemade chorizo on toasted flour tortillas with a black bean paste and picked red onions.
First try at a Tritip. SV at 131 for 8 hours and chilled overnight. Then onto the old Smokey on an offset for to brig it up to temp. Kept it on a bit too long due to helping a neighbor, but that’s ok. Paired with some chicken thighs and sausage, roasted taters and carrots and some zucchini fries. The tip was incredible.
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 BBQube, 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
Brisket is the word of the day. Started a cook this morning at 5:30 AM. The brisket is a prime, 16 lbs before trimming. Low and slow, just smoke for 2 hours. I used Bear Mountain Hickory and Oak blend pellets. Smoke a ton and great flavor too. Then upped to to 245 degrees and just rolling along. Layers of flavor. Will wait until it forms an awesome crust before wrapping. About 7 hours so far. I used the Big Bad Beef rub from here, Myron Nixons sweet BBQ rub, Tennessee Smoke from Spiceology, Black Carnivore by Jesse Pryles and a tad bit of Lawry's. I am posting a continuation picture at about 170 degrees so far. Okay! Pulled to wrap at 172 degrees, put back on and pulled off at 202 degrees to go sleepy time in a cooler. Will know a couple hours or so from now.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
I hadn't planned on having a steak tonight, but while in Fresh Market today, I saw some gorgeous prime filets and bought one, (wife had fish even though she loves a good steak). I front seared it and then put her fish on with my steak for the low part of the cook.
She was happy with her fish, and I was very happy with the steak - probably the best I have had in a long time. We had baked Yukon Gold taters and a salad for sides, but I ate my salad before cooking the steak, and and the tater while waiting for the steak to come up to temp.
I found this on Michael Symon's Burgers Brew and 'Que show and reverse engineered the recipe. It was so damn good!
Edit: In my recipe I neglected to mention that a plastic wrap piece be pressed into the top of the custard while cooling and before refrigerating so it does not form a film.
Last edited by lostclusters; June 20, 2024, 09:07 PM.
DaveD That cut was my "secret" way of eating well in college. Its basically a ribeye but was 1/3 the price back in the day. If I saw them in the store I'd buy all they had (which was usually only two or three 2 packs, they never had many). I also went there early Sunday morning when they moved the ground beef to the discount bin for about 1/3 regular cost. I would buy most of it and freeze it in 1 lb increments in baggies - Hamburger Helper, the life blood of college.
Seems to be a lot of hotdog talk recently, so here’s what I did when it was just my boys and I eating lunch…
Cook a few pieces of bacon in a frying pan. Once done remove bacon, but leave all the grease. Proceed to fry the hotdogs in the bacon grease! (This step seems like it would work great with those cross-cut dogs I’ve been seeing.)
Dress the dog with slice of bacon, mayo, and mustard.
SnS Kettle
Napoleon 500 Pro gasser grill
Weber Slate 30” griddle
Gozney Arc XL pizza oven
Instant Pot Duo Crisper 8 qt
Cuisinart food processor
Kitchenaid Stand Mixer
Breville Smart toaster oven
Anova Sous vide (Pro version and Standard Version)
Cabella 15” Vacuum Sealer
Combustion Inc Wireless Probes (Gen2 upgrades)
Fireboard v2
Fireboard Spark
Fireboard Pulse (2) probes and S1G antenna
ThermoWorks RFX gateway and 2 RFX meat probes
Thermoworks IR gun
Thermoworks MK4
Thermoworks Zero
Thermoworks Signals
Grill Rescue brush
7 Shun knives (paring to 12" slicer)
Misen Chef's knife
Dalstrong Phantom Series Boning Knife
8-9 other knives (enough to get an eye roll from wife!)
2 Mandolins, 1 veggie spiralizer
Work Sharp E5 sharpener
Chef's Choice sharpener
The results from my first low-n-slow on the SnS. I've had these ribs in the freezer for a few months and thought they would be perfect for learning how to do this on a charcoal grill. Doing ribs on my old MAK pellet pooper was easy-peasy - my over-thinking, OCD mind was in overdrive for this cook. The result was excellent. Ribs rubbed with a layer of Meat Church Holy Cow, then a layer of BigPoppa's Money rub. Used half KBB (to finish a bag of them) and half B&B Oak briquettes. Grill ran about 275* the whole way. 5.5 hours, the last hour or so in a foil boat.
Rubbed Ribs:
Sliced then plated with Trader Joe's potato salad.
Panhead John Not a fan of hickory. I will try pecan. It supposedly is a milder form of hickory, and I did use pecan pellets in MAK for beef short ribs. It added a bit of a spicy flavor.
I cut a boneless rib roast into steaks on Monday and decided to live like a rich man for a week - ribeye every night. Last night I made creamed spinach to go with it.
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