Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
And the water is eyeballing until it’s right…i know, not helpful. But…you know the dough is right once it blisters after you beat it for several minutes with a wooden spoon.
But, I’d have been right there with ya making and eating! This is what we made for Christmas dinner last year! But I’ll get more on the recipe to you soon.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Blast it, it's officially winter now. But that doesn't stop those of us on the side of the globe where it's cold. Keep on cookin', folks, and post your cooks here!
For the now-expired Vol 31, Fall/Autumn 2023 click here: https://pitmaster.amazingribs.com/forum/food-recipes-techniques-show-us-what-youre-cooking/show
Bunless fatburgers with SRF ground wagyu on the plancha. Melted havarti. Served with sauteed shitake mushrooms and flyingpiglet's tomato galette using fresh tomatoes from the garden.
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
Johnny Booth Same. I still want to do a brisket at least once a year, but this something I might do monthly even. $30 for a Prime roast is a lot better than a $80-$100 brisket.
Breakfast......been experimenting with different salsas/sauces on eggs. This morning I did Nando's Peri-Peri sauce (hot version). Not bad. Nando's sauces always evoke chicken for me, which I thought was unusual on an egg until I remembered what an egg is (I hadn't had my coffee yet, clearly).
(I put the sauces on the eggs right after I get them in the pan. Most sauces will thicken up a bit as the eggs cook as their water evaporates. I think this effect. Concentrates the flavor a bit.) My favorite so far is just diced chipotles in adobo sauce.
And here was lunch, a reprise of dinner. This time no sauce (did not need it at all) and dill pickles instead of jalapeños. Yum!
The best festbiers and marzens (which are basically the same thing, the former being the latter plus about five months of age) combine malty with dry - for my money, the holy grail of brewing. Very difficult to achieve, but when it happens, it's beer paradise!
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