Yesterday I went to work on this 10.91lb Prime packer that was wet aged for 43 days.
Three lbs of well trimmed flat went into the crockpot for pot roast with Yukon gold potatoes, celery, carrots, and seasoned with Mrs O’Leary’s cow crust rub (Meathead’s recipe).
Four lbs of trimmed point were vac sealed and tossed in the freezer.
Two lbs of nice white fat - I skipped the pink stuff that looks like brain - ground and rendered in the crockpot for tallow!
Snake river farms "ribeye filet" was VERY well marbled, sous vide to 130F and seared on cast iron with ghee, herbed butter. I am going to suggest that is what a medium rare steak should look like. It was amazing.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
Snowed off and on all day so made this Mediterranean Pizza tonight in the oven. Lots of toppings but only a little bit of each one. It's not the pizza you'd want to serve people who were roofing or cutting trees all day but for a lighter meal it was very good. The bottom was nice and crispy. I used KA Pizza Flour Blend.
Haven’t done a ham in forever. Picked this one up at HEB, never heard of this brand but it was pretty darn good. Green beans and corn on the cob were the sides. Smoked the ham on the SNS kettle using the SnS insert and a big ol chunk of hickory. Most of the hams I’ve bought over the years that say hickory smoked….if they were, it’s not very noticeable. That’s why I always smoke em myself.
The black stuff next to the beans was some extra crust I pulled off the ham.
Last edited by Panhead John; December 19, 2024, 08:22 PM.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
It's basically chicken, stuffed tortellini, and spinach in a (super) rich cream sauce. And it is divine. Easily, easily in the top twenty, if not top ten things I have ever made.
Cut up some chicken breasts into bite-sized pieces and season with salt, pepper, Italian seasoning, and some flour.
Next, you get some bacon going in a 12" cast iron pan until it is nearing crispness (Sam used 4 oz, I used 6, because bacon)....
Remove the bacon, leavinng a decent amount of the grease in the pan. Add the chicken to the pan and cook through.
Remove the chicken. Add in a diced small-to-medium onion and get that cooking....
Once that has softened, and in three minced cloves of garlic and once that gets fragrant, add in a tablespoon of tomato paste, some red pepper flakes, and about 2 tbl of flour (as a thickener), about 5 oz of roasted red pepper strips (from a jar), 2 cups of chicken stock, and 20 ounces of spinach and ricotta filled tortellini....
Let that simmer for five minutes then add in some more Italian seasoning, salt and pepper, and one full cup (!) of heavy cream (this is not health food). Let that simmer for a moment until thickened, then and in two cups of baby spinach and 1/2 cup of fresh basil leaves and get those wilted. Then return the chicken and bacon to the pan....
Let that all heat through and serve!
Not only is it a gorgeous dish, it is freakingdelicious! (Well, of course it is.....nearly 1/2 of bacon and an entire cup of heavy cream!)
This is certainly going on the monthly rotation!
My wife remarked that not even the richest Olive Garden dish has anything on this.
gotta love those kinda comments from the family, but especially a spouse (since at least in my house, they're more likely to tell ya if something isn't good)
It's incredibly easy. Pick up some brats at the store (fully cooked!). I used Johnsonville beef brats. To make the dough, use a packet of yeast, 1.2 tbl of brown sugar, and 1.5 cups warm water. Once the yeast has bloomed, add 2 tbl of slightly-cooled melted butter, a tsp of salt, and slowly mix in four cups of flour.
Then let it go in your mixer until well-kneaded....about 3-4 minutes until it starts to slap the sides.
Put the bowl in a warm spot, over with cling wrap or a towel, and let rise for an hour.
Next plop it out and pat it down and make a disc.
Cut this disc in half and each half into six wedges. I found that this recipe will make enough dough for four sets of six brats. (I froze the rest of my dough for next time.)
Roll each wedge into a long snake, then wrap around each brat. Be sure to pinch the ends back onto another part of the wrapped dough to secure it. If you don't, the snake will unravel in the baking soda soak. (I had one that did this and had to redo the dough on it.)
Get ten cups of water boiling and then add 2/3 cup of baking soda to it and return to a boil. Add the brats, three at a time, and let soak for 30 seconds, then remove.
Bush the tops with beaten egg and sprinkle with kosher/flaky salt. Here's where we are at this step.
Cook in a 450 F oven for 12-15 minutes. (Mine were perfect at 12.) I thought about doing this on my pellet grill, but it struggles to keep temps steady above 400 F.
Out of oven we are....
Served up with some Whataburger (because, Texas) mustard. (I even tried that swoosh thing that fancy restaurants do lol.)
These were good. The baking soda bath seems to have really crisped up the outside of the dough while allowing the interior to remain soft and delightfully chewy. And these Johnsonville brats have a nice snap to their casings, which I really liked.
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
This Friday’s pie. I did the neo-neopolitan recipe from An American Pie this round. Overnight proof. I was a little nervous it wasn’t going to turn out. Looks better than it tasted, I must say. Pepperoni and mushroom. I brushed the crust with garlic butter.
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