We’re doing a surprise birthday party for a great friend tomorrow evening, so I made a cake for her. She loves to bake and is well known for her delightful cakes and creations. I hope my cake loves up to her standards. Her daughter told me surprisingly her favorite cake is yellow with chocolate frosting, so I set out to make completely homemade. We’ll see after tomorrow evening how it was.
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SheilaAnn the cake turned out really well, it turned out moist. My friend said she really liked it, which was good. 😁 I completely forgot to get a picture of the cake once it was cut as I was too busy dishing out pieces. Even another friend that doesn’t eat desserts ate a piece and said it was good.
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You Will see these again. I follow "butcher wizard" on YouTube, save the trimmings for grind.
When working with a primal cut, I cut the trimmings into grind size and vacuum seal freeze these also
4 pounds of ground meat, buth beef and pork trimmings
Grinder parts. have to hand wash these
12 6oz patties,
These will be GOOD!Comment
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Black Friday brisket, my first whole packer. 19 lbs pretrimmed weight. Got it in the PBX with several pieces of hickory at 5:40 am, wrapped at 12:40, and in the cooler at 3:40 pm. Cook went really well, maintained temps between 220 - 270 most of the time.
I'm no expert, but I think that's what it's supposed to look like
Pretty happy with that smoke ring ....
And burnt ends for the win!!
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This is what I ate for thanksgiving. None of those yams or cranberries; just the good stuff! Turkey is from the pictured bone in breast, cooked on my Rec Teq pellet pooper at 275 degrees; we were very happy with the result.
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Made a ham stock with the bone from Thursday's ham and made split pea soup today with it. No way to make split pea soup look pretty, but with some aged sherry vinegar drizzled into it - wow, it was so delicious!
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It’s cold here now so my Pennsylvania gal made some potato cheese soup with smoked bacon!
OMG that smoked bacon makes it!Attached FilesComment
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Neither of us had time to prep for Thursday, and I wasn't really feeling it anyway so actual T-day was a rack of lamb, some roasted veg, and a couscous risotto. I neglected to take pictures.
Today, however, was Turkey Time:
Semi-fancy organic turkey breast. Not Diestel, but half the price, and a truly ludicrously huge drumstick. Spatchcocked the breast and dry brined for 3 days. Injected with 1/2 lb/ butter once it hit 90. A little over 2 hours later the leg was done, as was the smoked stock for gravy.
And a bit later the boobs were done:
Not the juiciest breast I've ever done, but more than acceptable. Lightly smoky, pretty juicy with bite through skin. I'm calling it a win.Comment
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Made Sausage on Friday and Smoked it on Saturday. This batch will last us quite awhile.Comment
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We're getting our first taste of winter temps here in Delaware, so it's time for a little comfort food.
Nonna's Gravy (not my Nonna, but somebody's I'm sure)
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Our Thanksgiving leftovers are small scale this year, with just the two of us and a smaller bird. So last night it was a couple of excellent steaks via sous vide que. These are USDA Prime from Wild Fork, labeled "ribeye filet", apparently cut from the core of a ribeye roast from which the spinalis had been removed. Dry brined them for about five hours before vac sealing them up with light hits of coarse black pepper and garlic powder, plus a small glug of EVOO and a bay leaf.
Ran them at 130/54 for a few hours, then dried them and gave them a dash of Uncle Chris's Extra Fancy, then seared over KBB. These thick steaks made it easy to sear the edges!
Plated with string beans and some Pioneer Woman mashed potatoes left from Txg, along with the last of the killer gravy, and paired with a 2022 Hall Ranch zinfandel (highly recommended, a really great zin and only 20 bucks at Total Wine). Melt in mouth tender, huge beefy flavor, and a nice sear on the surface of the wall-to-wall pink
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After all the hard work with turkey and fixin’s and all…. Time for a salad!
and no, not Fresno chiles…. Tiny san marzanos from CSA along with romaine (that has lasted almost two weeks!)Comment
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And for the final act of meat-palloza 2024, chopped brisket sliders. Chopped and fried the leftover brisket on the flattop with the leftover mop sauce and topped with pepper jack cheese (not traditional, but it's what we had in hand). Awesome way to end the trip.
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