Made two pizzas on the kettle tonight, I wheeled one over to the neighbors house, and kept one for myself.
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So I cooked a couple of slabs of ribs toda on my new Recteq. They came out great! So far I smoked a small piece of brisket, roasted two chickens and now the rib. I’m very impressed with the Flagship 1100 smoker/grill!Attached FilesComment
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Mix of steaks (delmomico, NY strip, sirloin) sous vide at 130F and finished over lump. Grilled corn for elote. Sautéed oyster mushrooms, onions, and garlic on the blackstone.
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Tonight was a pork tenderloin that I sous vide while the baseball game was on, along with curried sweet potato salad, and sliced of peach. Even the little one had some pork tenderloin, sweet potato strips, and peach. It was fun to all eat together.
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We were talking about chuck roast on here the other day, so I decided to do one. Actually, this is a shoulder roast, which was on sale. $11 for 3.5 lbs of it. It had some but not a lot of intramuscular fat, but that is why they invented braising.
I trimmed the meat of some silverskin then seasoned it generously with Meat Church's Holy Cow followed by Killer Hogs' The Hot Rub.
Here it is after a seventeen-hour dry brine.
And on to the PBC we go, with two chunks of cherrywood and one of hickory.
I let it go for two hours and then checked on it. The bark was quite set.
I then plopped it into an aluminum pan and added two cups of beef broth, just enough to come up halfway, along with five pats of unsalted butter. I inserted a probe thermometer at this point and was at 160 F internal.
I let it continue cooking in the oven, covered, at 275 F. It got up to temp fast. Just ninety minutes later we were at 210 F and probe tender all over. I let it rest for 30 minutes.
It did not take long to shred this roast up! Once I did, I added it back into the pan added about 1/4 cup of the reserved broth, and a light dusting more of Meat Church's Holy Cow.
To serve, I plopped it on a brioche bun, topped with a slice of pepper jack cheese (melted with a propane torch), and some banana peppers. Served it alongside some HEB macaroni salad.
That is a good sandwich. I ate two.
This is perhaps the most tender and pull-apart roast I have ever done. My previous one, I let it go a bit too long on the PBC (I aimed to start the braise at the stall) and it dried out significantly. For this one, I may have overshot on the other side. While I nailed the tenderness, it still had a bit too much of a "pot roast" quality.
Maybe what I need to try is pick a modest temp, perhaps 170 F, and them wrap in foil at that point, but not braise and see what that gets me. (I possibly should also use an actual chuck roast; there may be a flavor difference coming into play there.)
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It’s been years since I’ve made my own pizza…I don’t even remember the last time it was. And I stopped because trying to make a gluten free crust just never provided great results. Well, recently I found that Caputo makes a GF flour and read that people were very happy with results. So I bought some a few months back and today was the day.
I went with a margarita style as well as pepperoni. The dough was a really nice to work with, came together well and balled up easily. The recipe calls for cold fermenting, but I watched some videos later in the day and saw people using a room temp ferment. So, with a 5 hour fridge rest wrapped in plastic, there was no rise that I could tell so that is one thing I will try next time. The main challenge I faced, shaping the dough. But given the time it’s been in shaping and first time working this, with some practice maybe next few times I’ll have pizza rounds
but overall, I am really pleased with the results here. This truly was one of the best GF crusts we have had, so excited to try some other recipes with this as well! They have a deep dish and focaccia recipe I’ll give a go!
And to kick things off as an app - we did a Caprese Salad with burrata - which was outstanding!!!
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hoovarmin - yes because it has that true pizza dough chew to it. The pepperoni was the second round and I got a better crust out of it and cooked it a tad longer and it reminded me of pizza. I’m excited to try this flour with pasta now for that same reason. Other than the edge of the crust being white from the tapioca flour (no sticking when stretching using this), I’m pretty happy with it. I’ll try the different ferment/rise next time and see how that works, but nice to be able to make pizza!
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Some good old comfort food tonight. Salisbury steak with browned butter and scallion mashed potatoes
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More comfort food here, too. Chicken and rice. Top it off with a Space X Starlink launch from VSFB for dessert.
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I've been fierering up my Ooni Koda 16..
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Test run on Pig Shot appetizers for family 4th of July gathering. Pretty tasty!
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Last edited by JCBBQ; June 24, 2024, 03:40 PM.Comment
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I’m calling these “Resurrection Ribs” 😁
I smoked 2 racks of “Last Meal Ribs” a month ago and rack n a half went into the vacpac and freezer. It’s 98° in Amarillo and turning on the oven in the RV is not an option, AC is grunting full time to keep us at 74°, turn on the oven and it’s game over 🔥! More like damn-nation! 😂Another less known feature of sous vide is it is so efficient at reheat without heating the environment! 😁🤓
Joanne said “best wibs ever” I think she was hoping they were not “Last Meal Wibs” 😂
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If in Amarillo going to see Palo Duro Canyon is a must! -
texastweeter I will definitely check that out when it cools down!
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This has got to be one of our favorite commodity pork dishes. It eats as good as ant steak. People are skeptical at first but the moment they try it, it's a wrap. Pork steak seasoned with salt, pepper, paprika, onion, garlic, crushed red pepper, coriander, and dill. Let sit 4 or 5 hours uncovered on a wire rack in the fridge. Grill hot and fast until medium/medium rare. Imagine bacon crossed with ribeye. Look for heavily marbled pork steaks about an inch to an inch and a half thick. You won't be sorry.
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Sunday's ribs on the Bonco - hung, wrapped, and sauced to finish. I haven't wrapped ribs in a good long while. This may be my go-to now. Good moisture, bite and color.
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BF wanted to show off his “salad”. You see, I go on about the salad pics shown here at home. So BF made his salad.
note: WF meatloaf mix supplemented with an extra pound of ground chuck. Added a bunch of stuff (onions, green bell, garlic, meathead beef rub, egg, panko). Topped with meathhead KC sauce. Smoked for about 4 hours. Super moist! (I did this part, BF just added the salad).Comment
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