Wife's birthday today so we picked at some crab with homemade slaw. Dessert was Avocado Chocolate Mousse, a Gordon Ramsay recipe. Avacado, coco powder, honey and vanilla, most delicious.
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fzxdoc No candles and she really didn't need to hear me solo.
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Today is buckboard bacon smoking day. I cured this boneless shoulder for about 9 days, then on the smoker for about 2.5 hours at 275.
I use Meathead's pink salt calculator, and my liquid is about 2/3 maple syrup and 1/3 Sriracha (the spicy pepper and garlic flavor give a nice offset to the sweet of the syrup). Even my kids like this!
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Picked up a nice 2 bone rib chop on the way home Friday, dry brined it over night and gave it a coat of Redbeards #8.
Reverse seared with a couple small chunks of oak and cherry. With dock fat potatoes and Peruvian Aji Amarillo sauce.
I overshot my temp a bit but it was still juicy and delicious.
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Dry-brined for 24 hours, then flame-grilled two ribeyes over Jealous Devil lump charcoal and mesquite wood chunks—came out incredibly juicy, packed with bold, smoky flavor.
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Spent the weekend in Cincinnati looking at Dayton and Xavier for my daughter. Enjoyed it. Got home early this afternoon and took advantage of the sunshine in Chicagoland and headed straight to the butcher. Did a whole chicken and a few extra legs on the kettle. Did everything with Deez Nuts by Meatchurch. I love it and the taste came through. Fantastic dinner.
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Bolognese tonight, homemade sauce and pasta. The last time that I will make pasta until the Fall. The rolling pin in the picture is my mothers. That is the one she would use to chase me down with verbal threats. I laugh every time that I use it.
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barelfly Once the warm weather hits there is too much going on, don't want to spend the time making pasta. Also we probably don't eat much of it over the summer. Yes, moms had their methods.
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Sweet meets savory and spicy. Peach glazed pork tenderloin. Used a modified version of Chris Lily’s Apricot glazed. 3.5 lbs. pork tenderloin Smoked in Traeger and seared to finish. Delicious!
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Today it was cheap chuck steak day. And asparagus. I was going to use the afterburner method, but decided to fire up the gas grill instead. The asparagus was cooked in a butter bath with onions salt and garlic powder. The chuck steak (on sale and what I had vacuum-packed that would thaw quickly), was simply salted with kosher salt and left overnight in the fridge before cooking. A lot of trimming due to quite a bit of tough fat. I like the asparagus a little crisped up, so I left it on a bit longer that usual. Steak was cooked to medium, and the asparagus was nicely browned.
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Okay, caught the recipe for Sous Vide a Que ‘O Brisket. Followed it to a T. Not something I would normally do. With the exception of the wood. I grew up in the Southwest (so it’s mesquite) And since I now live in Southeast (Alaska) I still need my fix….. The recipe works really well. The mesquite make it really rich, so maybe pecan, peach, etc. might be better. However with a good Washington cab, (Fidelatas) pretty darn nice. This may ruin me as to how I cook brisket. I might try some pork in the same way. Kudos to Clint Cantwell for the recipe. IT IS “AMAZING”
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Our house goes on the market next week so I've been a little busy. Here are a couple of recent cooks, working on using up all the stock in the chestie before we have to move in a couple months.
Here's a pair of Wild Fork thick pork coppa steaks done sous vide que. Dry brined overnight, then doused with garlic powder and coarse black pepper. SV at 140/60 for 3-4 hours, then seared on a ripping hot CI skillet (rainy day, no outdoor available) after a dusting of Uncle Chris's Extra Fancy. These were SO good, incredibly tender and juicy.
Gotta love it when they're thick enough to sit on the edges...
Plated with broccoli and jasmine rice.
A few days later, did these Creekstone Prime strip steaks, last pair from a whole striploin roast that I picked up last year. Same exact process except the SV temp was 131/55, and the sides were asparagus and twice-baked potato.
Seared in the CI again, but with a dab of smoked wagyu tallow to zhuszh it up.
Melt-in-mouth tender, and super tasty despite not being seared over the fire...
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Pork butt today ready to wrap. Meals for camping and quick dinners.
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smokenoob now we have snow coming in Friday and weekend, low 27. Maybe you don't want to be here yet.
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Well I haven’t been posting for a bit , totally my fault but social media is taking its toll..but here’s a few cooks in the last week or two..wings, chicken quarters, and eye of round sliced for sammies..cheers!Attached FilesComment
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and the rolling pin story….my mom…all she had to do was shake the drawer with the wooden spoons to get my attention 
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