Beef and veggie stir fry tonight.
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14 Lb full packer brisket done last weekend.
I know, I know, sloppy trim job, but it was an "experimental" brisket. Largest I've ever done and I left a pretty good amount of the fat cap on. Wanted to see if it would help "protect" the meat by smoking fat side down. Also used an interesting rub that called for granulated maple sugar.
Flavor was good and created a pretty nice bark.
Wrapped in butcher paper (also a first time experiment for me, have always used foil) at about 165 internal temp and pulled it off after almost 16 hours on my Camp Chef pellet grill at 201 degrees. Kept grill temp a constant 230 and let rest about 2 hours in just the butcher paper. Pretty juicy, except for the thinner part of the flat.
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au4stree I have blended Muenster in the past, not sure I have tried Jack on them, like you said, it is definitely part of the same consistency as brick. Jack would also be very Midwest in flavor profiles.
SheilaAnn WayneT thank you, I’m loving these pans, and I’m all in on pizza right now, and having a blast.
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A choice chuck roast smoked on the SNS using Meat Church Gospel rub and hickory wood chunks.
This roast was on for about 9 hours and had one of the best and crunchiest barks I’ve ever produced.Comment
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Tonight was leftover night. With plans for new food tomorrow to celebrate Independence Day I needed to clear out the fridge a bit.
On the left is leftover carne asada, Mexican rice, and refried beans from yesterday. On the right is leftover tri-tip cubes and veggies from Monday. Added a little couscous leftover from another meal, hit it all with soy sauce, hoisin, and sweet chili sauce and made a tasty stir fry!
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For dinner last night, made up another batch of Rita's Fajitas, this time using 12oz/340g of leftover tri tip that I'd cooked via SVQ a few weeks ago. On that day, the part of the cut we ate was sub-nominal, rather chewy, although the flavor was spot on. So this seemed a good way to use the rest.
Cut up the veggies and got them marinating in the late morning, then started up a pot of Rancho Gordo Santa Maria pinquitos to accompany the fajitas. Used some of the bell peppers and onions from the fajita pile plus some garlic and celery all chopped up, sauteed in some smoked bacon grease. Usual approach of bringing beans to a full boil for 15 min or so then simmer for several hours (I put the dutch oven in the kitchen oven set at 250/120 to hold it there with no fuss).
I reheated the vac-sealed leftover tri tip in the SV as usual, and sliced & chunked it up to add to the mix in due course. At go time, I first sauteed some sliced shrooms in EVOO until they gave up their water, then added the marinated peppers & onions.
Even after cooking these down, it was clear I had overdone it on the veggies, so my lovely bride had the brainiac idea to pull out about a third of them before adding the meat, and we'll easily find a use for them (pizza topping probably). That was the move that made the meal, for sure.
Fixin's included shredded cheddar, (light) sour cream, salsa, guacamole, and Hatch green chile. No way to pick these babies up, it was knife and fork all the way!
And the beans!
Fortunately the tri tip was lots more tender than we'd remembered from the original day, from some combo of the additional couple hours in the SV and the quick saute with the veggies on the stovetop. And the beans were off the hook great - first time having these pinquitos but absolutely won't be the last! They retained a noticeable bacony note from sauteeing the aromatics in that smoked grease, more than I'd expected. Yum!!
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Beautiful cook , and those beans, I love Pinquitos as well, I credit fzxdoc for introducing me to them. -
Richard Chrz Who knows if I'd ever have heard of Rancho Gordo beans had I not joined here... they are life changing!
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Chicago Style Thin Pizza. As many of you know, Pizza is my love language.
As a recently diagnosed type 2 diabetic, I thought good pizza was a thing of the past. Until I found King Arthur Keto Pizza Crust Pizza Mix. It was a little pricey but I found it on sale so I bought 3 boxes.
Anyway I found the crust to be crunchy and chewy at the same time. It was absolutely delicious.
The Cucumber is from my small garden. Delicious too...
Last edited by troymeister; July 4, 2024, 03:08 PM.Comment
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Who’s got his Hasty-Bake rolling smoke? This guy ….. 2 racks of ribs. Will also do a chicken on SnS. In a weird twist of the world, our daughter and her boyfriend are in Eugene today, but the boyfriend’s parents are in town. So they are coming over for Independence Day BBQ. Ribs, chicken, macaroni salad, potato salad, corn on the cob and a jello salad for dessert.
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I'm not so fancy...Attached FilesComment
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Pork belly and some country style ribs for 4th of July. Injected belly and ribs day before with apple juice and white vinegar plus some spices. Vacuum sealed and over night in fridge. Rub is brown sugar white sugar kosher salt and pepper. Added cayenne and paprika to rub the ribs. Glazed in my sweet salty sauce. Ms Debbie’s hand cut coleslaw and homemade baked beans.Attached FilesComment
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Cooked some STLs for the 4th on the Bronco. Sauced with Black Swan OG.Attached FilesComment
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For a change of pace and the fact that our garden has started producing we did a roasted vegetable paella for the two of us.
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