Porkalicious cook on the Pit Boss Copperhead 7. St. Louis ribs, pork butt and on the bottom some chef delights from the rib trimmings. Traeger Signature pellets in the hopper and Cookinpellets 100% Cherry in the smoke tube. Ribs were done in about 3 hours at 275-300. Butt is still going, will be about 8 hours when done.
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Torta-adjacent as I did not have bolillos, queso Oaxaca. Sub hoagie (it was soft enough to pass) and pepper jack cheese. A schmear of refried beans, leftover pork roast simmered with onion and a serrano, cilantro, tomato, avocado, sour cream. Chips and guac served on the side (not shown).
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Chuck roast pot roast! Seasoned, smoked, braised! Pretty darn good for country cookin’!!!Attached FilesComment
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In an effort to post pics here that are NOT smash burgers…
Steak and eggs for breakfast today. Cubed a 12oz New York, seared in cast iron.
Original plan was for over easy eggs, but when the first flip was a flop I went with scrambled!
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Repeating my post from the baking steel thread….. oh. emm. gee. I can’t even……
I made a dough I haven’t done in a while, Peter Reinhardt “americano”. He compares it to American delivery style (Pizza Hut, dominos, etc, my words, not his). Not my fav, the milk in it was weird. But sturdy enough to allow me my first run with the steel and not cluck it up.
can you tell I love mushrooms?
Lookit that crust!!!
aaaaahhhhh…….
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Continuing my “non-smashburger” theme today I made tacos for dinner.
Flap meat with my citrus and spice marinade. Cooked over a lump charcoal fire.
Canned beans because I didn’t plan ahead enough to make my own. Corn and flour tortillas from my local Stater Bros - their bakery dept has really stepped up their game.
Home made pico and salsa.
Everyone was happy with tonight’s dinner!
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From my bachelor night posting
Wagyu NY Strip - reverse seared in oven and seared in cast iron skiller
Hash browns/Rosti cooked in a mini cast iron skillet
Garlic green beans
Wagyu strip was great. Super tender and flavorful without being too rich. Surprised a NY Strip could be that tender and without the typical chew it has (but not soft by any means).
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Another iteration of Pollo Sabroso, chicken bone-in/skin-on (maybe we should establish the acronym BISOn for that
) thighs 2-zone in the SnS kettle running 300-325/150-160 indirect with some B&B coals and a few bits of cherry wood. Took about an hour to come up to 155ish/70ish, then seared over the coals after taking off the lid and letting it crank up. Came out really well, a very nice smoky note, not over the top at all, and the thighs picked up some lovely color. Plated with jasmine rice and broccoli, nothing fancy.
Got one of the thighs' skin a little crispy, but it tasted just fine, the char is superficial. Got them off in the nick of time...
Flipped 'em over when ITs reached about 120/50.
Searage.
Service.
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As always in such a hurry to get things in the heat, pics are lacking. Candied Pecans from AR.
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Pork Loin Steaks, Bacon, and a little bit of parmesan cheese
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Chicken fajitas tonight.
The little cast iron griddle still works great on my induction cooktop.
The salsa I made had a couple of datil peppers in it. Amazing that two tiny peppers can add so much fruity taste to a big bowl of salsa.Comment
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I wanted to workout the Anova 3.0 a bit more. I did a chuck roast, 2.5#. Brined over night then BBBR applied. 24 hours in the bath at 155. Out and ice bath an hour. Then out of the bag, dried with paper towel. In fridge till ready to finish about 2 hours. In the oven at 275 until the I.T. 195#. Out and tented with foil. I also used the juice in the bag. In a pot and reduced to 1/3. I then added Meatheads BBQ Sauce. Mixed/added until I was happy with the texture/thickness and taste. When ready, I sliced a portion and placed on toasted ciabatta roll. Added the sauce and of course Tots. This is my 1st time cooking this method. Honestly, one the best I've done. Texture, tenderness and taste. Bark was perfect. I'll still use my cookers but this exceeded expectations. Even my wife liked it.
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Did a Creekstone Prime tri tip the other day, third of a batch of three I bought from them earlier this year. The first of them was really great, but the second and now this one turned out the same: Absolutely perfectly cooked and properly sliced, but chewy as all getout despite being uber-tender and exploding with juice. I am chalking this up to inferior starting material, it's the only thing in common here.
Dry brined overnight, then hit lightly with garlic powder and coarse black pepper, then SV for about four hours at 130/54.
After SV, pat dry, dust with Uncle Chris's Extra Fancy, sear over raging KBB.
The grain on this cut is very evident, and I first cleft it in twain right along the line where the grain direction changes, then sliced up the long piece at right angles to the grain as one must with tri tip.
As you can see, it is cooked perfectly, edge to edge pink. The sear did not bring the IT above the SV setting. I didn't take a shot showing a slice drooping over a utensil, but you can see how those slices above are basically falling over of their own weight because they're that tender.
And it was cooked properly right down the very tippity tip:
Plated with a pan of Them Taters and some string beans.
A beautiful looking result, and the meat's flavor was awesome, but just so chewy, very disappointing. Reckon the remainder will end up in a pot of chilibeans at some point... And I am surprised that Creekstone of all places would produce something this inferior, they are usually top quality. Ah well...
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Lamb Rack from Costco. Seared and slathered with Dijon/whole grain mustard mix. Panko, Romano, parsley breading. Finished in the oven. Chard with Boursin, roasty potatoes with this delicious spice rub (thank you Oak Smoke ). But the rub got a little well done. But so delicious!
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