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
Veal Marsala with rainbow chard, mashed red-skinned potatoes and roasted rainbow carrots. Chard and carrots from CSA. The sauce reduce a bit more than I would have liked (while retrieving the carrots from the breville), so more like Marsala glazed mushrooms. I gotta tell ya, I would have been happier with chicken Marsala. The veal was just so thin (gifted to me this way). And pasta next time, not mashed, but I was feeling mashed tonight.
And those are really baby carrots…. Like half my pinkie! So good though, and I’m not a fan of cooked carrots.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
Very little chance I'll be able to travel to Japan any time soon, and that's a bummer cause I'm dying to go. But the next best thing is going there in my own kitchen. This is chicken Karaage with Kewpie Mayo and Shichimi Togarashi. Basically Japanese fried chicken that is marinated in grated ginger, soy sauce, and sake, coated with a mixture of flour and potato starch, then fried 3 times so that it becomes extra crispy.
It’s been a couple of weeks since my last rib cook, that cook was unusual in two ways. One I normally cook St. Louis cut ribs, these were baby backs given to me number two. I have never spritzed meat of any kind before that. I did spritzed the ribs ever hour.
The goal is to re-create that effect. Today I’m cooking St. Louis cut ribs, and are going to spritz every hour. If this works, then we know spritzing makes a difference, if it doesn’t, maybe it’s the baby backs, we try again in a couple of weeks.
The neat thing about this kind of analysis and testing is we get to eat ribs a lot!
Grace and Guts, back pain worried about perfect rib
Charcoal Snake Ring
Seasoned with Salt, Pepper, and garlic rub. Also 1 pound 3 oz grind meat
Tonight I made pork chops cooked via sous vide then finished over coals with sides of Hasselback potatoes gratin, steamed green beans and some bread.
I don’t sous vide ever, really, so I need to work on the browning after the fact.
This was my first time making these potatoes and they were pretty good but there’s room for improvement. I gave them a 3/5 in paprika but with some modifications these could absolutely be a 5, perhaps with something as simple as adding more cheese and garlic. Recipe here:
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
hoovarmin Ah, I made that up. It was a play on Shinjuku station in Tokyo. 3.6 million people go through that train station every day in Tokyo.😳 when I went through there, it was quite a trip!
Fun stuff on the train. I am, or was at the time, 6'4" and could not stand straight up in their trains. So, besides a zillion people packed into each car, my head kept banging hand rails. Lots of coved mouth "heh-Heh's" from the regulars.
Being the adventurous cook that I am, it should be no surprise that I am constantly venturing out and exploring new culinary masterpieces. Ha! Take that fellow Pit Members!
Are you grillin on a Weber Summit Kamado? I thought i saw your deflector plate but was not 100% sure. Either way, those are some nice Pork Belly Burnt Ends!
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
Pork Sirloin Roast cooked with Sauerkraut, Onions, and Apples in my CI Dutch Oven on the MAK Pellet Grill yesterday. Plated with Seasoned Rice and Focaccia. A tasty way to occasionally make pork.
I wanted to do a nice Sunday dinner, but nothing that would require hours in the kitchen. Something with a steak. It was then that I remember that Chud's BBQ / Bradley Robinson recently did a video for steak pinwheels: https://www.youtube.com/watch?v=didYeItnuII
This seemed perfect. So off we go.....
First you butterfly a flank steak. (Aside: I used to dread this, but the key is a very, very sharp knife. That Hone knife sharpener makes my santoku knife wicked sharp and this was easy!) I seasoned both sides with Meat Church's Holy Cow, my go-to beef rub. Into the fridge it went while I did the rest.
There are three layers of filling: duxelles, sautéd spinach, and swiss cheese.
The duxelles is a mixture of minced baby bella mushrooms (use a food processor), a minced shallot, and seven minced garlic cloves. You get this going in a pan until the water is evaporated from the mushrooms. Brad said this takes only five minutes.....maybe because I was conservative on my heat, mine took nearly half-an-hour. You want it almost paste like at the end.
Here we are just starting to reduce.
Next, sauté some spinach. Crazy how much this stuff cooks down.
You then layer those things (plus the final layer of swiss cheese slices) on the flank steak, making them as even and flat as possible.
Alas! I forgot to get a photo of this! But here is what Bradley's looked like in the video and mine was effectively the same.
And here we are all rolled up!
Next you tied it up with some butcher's twine, put in some skewers, and slice into pinwheels. (Again, a sharp knife here is keeps you from smushing them.) Pretty little things.
Now, we grill!
Decent crust forming after 2-3 minutes.....
And, don't forget the sides. That would be a rookie move. (Don't go very long on the sides, you'll ignite the string!)
Once I got a good sear on them, I moved them to the indirect side to let them finish cooking. This is actually a bit challenging. You're going to end up with a range of doneness as the searing got the outside of the pinwheels a large head start. I noticed that when the centers were at 120 F, the outside was at 135 F.
All that is remaining is to take them off, let them rest for a moment, remove the string, and plate them with your desired side. I chose air-fried sweet potato fries.
I don't have to tell you this was excellent and the presentation is amazing. These things held together very well. The duxelles added an interesting umami-like flavor to the beefy flank and the cheese was great. The spinach makes it all healthy lol.
I nearly always cook my steaks in a cast iron pan on the stove, so it has been a very long time since I have done a steak over charcoal. Wow, I had totally forgotten that unique flavor charcoal imparts. I have missed that. I am seriously thinking I may forego the perfect crust to get this flavor. So, so, so good.
I have four swordfish steaks to grill here soon. Going with a citrus marinade. Been doing the blackened with my Mahi and tuna and want something different. One of the best fish meals I ever ate was on a Norwegian cruise and they featured swordfish the one night.
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