SRF Wagyu New York, dry brined a few hours, SV at 130* for 1.5 hours, rest outside SV for 30 minutes to let it cool, then sear on Napoleo IR burner. Served over the Yukon mashed taters ala Panhead John method - store bought and microwaved! Seriously, we've been recovering from Mr. Covid, so the pre-made taters were just fine for us. Served with a Silver Oak Napa cab.
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Mmmmm steak and mashed potatoes! One of my favorite meals. -
Ugh! GolfGeezer , pretty rotten luck to get covid from a doctor's office. Hope all is well by now.
K.
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Catching up on a couple of recent cooks... made another round of my faux carne adovada enchiladas, using smoked pulled pork. Heated it through with some Monroe's red chile sauce, then layered the flat-style enchis with chopped green onions and lots of shredded cheese. Baked at 350/175 for a little under an hour, first half-hour covered and uncovered the rest of the way. These are super easy to make (once you have the pulled pork on hand) and extremely tasty.
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I see what you did there DaveD, and I approve of the pun.
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And here's yesterday's effort. I spied this cut on the Wegmans meat case, and having read someone posting about their cook with one (can't remember who, sorry), decided to give it a go. Hadn't seen a "chuck eye roast" before. It weighed in at about 1.75lb/800g, and I dry brined it overnight and then hit it with coarse black pepper and garlic powder, then into the sous vide at 132/55 first thing in the morning. Sat there for about ten hours, then patted dry and dusted with some Uncle Chris's Extra Fancy before searing on the kettle over raging KBB.
Sliced it up and plated with a twice-baked honkin tater that we split, and my lovely bride contributed some absolutely delicious sweet & spicy Asian style green beans - the first thing she has cooked since suffering her fall back on 28 Feb, breaking her arm and requiring surgical repair. Her recovery could not be going any better, her physical therapist tells her she is weeks ahead of schedule in terms of her improving range of motion and strength. So grateful to have no complications!
The chuck eye was absolutely spectacular. Fantastic flavor, incredibly tender and juicy, and the charcoal sear put it over the top. I have had that old Rickie Lee Jones song "Chuck E's In Love" in my head though...!
Because of the shape of the cut, I had little choice but to slice with the grain. But it was actually the right move, because we were cutting across grain to cut our bites, like one might with a picanha.
I sure will make this again if I can get the cut after we move...!Comment
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My wife and I hosted our God Daughter's Wedding Rehearsal Dinner. Would have been a good opportunity to smoke a couple briskets but they catered Greek food that was excellent. 34 people! The quote "We are going to need a bigger Boat" comes to mind.
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Burger onion rings and a fruit salad
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Mother's Day breakfast for the gang. My part was the meat and hash browns on the Blackstone. Bacon comes out better on a flat top for some reason especially when it is homemade. Not shown is the eggs, toast, fresh fruit, coffee cake and lemon pound cake. A good time was had by all.
Happy Mother's Day to all of you amazing mom's out there!
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I made chicken parm from scratch for my Mom. cboss recently got a celiac diagnosis, so this year's version is gluten free.
Costco chicken breasts, split and pounded. Buttermilk and garlic brine. King Arthur GF AP flour, egg wash, grated parm, and kikkoman GF panko, fried in light olive oil. Rao's sauce, fresh mozz, fresh basil.
Served with baked rigatoni and Caesar salad (not pictured).
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Mrs Mosca came home with steaks for Mother’s Day!
I did them on the BGE half moon cast iron griddle, because I just don’t use that enough. You can take advantage of a kamado’s heat sink to get everything inside to about the same temp; as long as the fire isn’t raging underneath the iron, if the dome reads 475°, the iron will be about 475°, too.
I melted some Wagyu tallow and seared them using jkf for about 3 minutes, then moved them to the grate, shut the lid, and let them dwell for 2 minutes. On a 3/4” steak that gives a reliable medium rare; these were about 1/2”, and they came out medium. That’s fine.
With mixed squashes/ mushrooms/ peppers/ garlic, potato salad, and chimichurri from my Secret Santa chimichurri stash. Happy Mother’s Day, to our daughter’s mom!Comment
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Cheshire Pork baby backs with Honey Garlic rub.
SLC with DAS Pork Rub.
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Yep, my thought as well. I find them really satisfying. And they’re not shrunk down small like Kurobuta ribs, with shiners and no meat on top; these suckers are downright American-sized. Even the small ones; they used to have a disclaimer that if you ordered during the winter and spring, the ribs would be on the small side of the advertised range. I’ve ordered 4 times, total 24 racks, twice in the spring and twice in the summer, and I’d call them either normal or large.
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Dinner was a 3 rib standing roast on the Weber Kettle with the SnS and Cajun Bandit rotisserie. Roasted potatoes and onions in the drip pan.Attached FilesComment
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As my job gets progressively more insane, and the plumbing issues move from the input to the output, I chose to watch the Mets today and then the Yankees. I’m the weird NYC expat who likes both… sue me. Was nice to see the Mets play the Cubs because the Cubs are usually blacked out for me on MLB.TV, but being the Roku game gave me the pleasure. Yankees game more enjoyable, but both were good outcomes.
Wife had picked up some pasture raised chicken breasts at Wild Fork, so I defrosted them and made a quickie marinade of EVOO, lime juice, Flat Iron Dark and Smoky, freeze dried dill, and granulated garlic, and let em sit through the Yankee game and beyond. Wife was at her Sunday oil painting class, so I was left to my own devices.
Fired up the SnS with the end of the bag of lump, using two fogo fire starters (I love those things). Did the chicken direct, one flip, and maybe charred a couple on the front side, but nothing anyone objected to.
served with leftover Mac and cheese. Wife had a salad, we both had slices of toast.
A-, but I had a lot on my mind. Spent an hour plus on the phone with the travel agent at work to ensure some inspectors could go do their inspections and train some state inspectors on Monday. I take federal travel to heart, and it was killing me that we couldn’t get everything done, so I did something. Sue me.
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Two of my kids came over and prepared lunch for their Mom, my wife. All I had to do was fire up the barbie. Amazing Salmon Burgers with a secret sauce. Delicious.
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texastweeter I will have to ask my daughter for her recipe. I can tell you they were tasty, with a slightly spicy sauce, greens, tomatoes and avocados, worthy of something an expensive restaurant might serve. She may have bought a prepared salmon patty mix due to time, she prefers to make them with salmon pieces to make patties, but they were still great. A family wedding made for a very busy weekend for all of us. I reminded my kids, she is your mom, not mine, and they took over.
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As I mentioned in another post , I smoked a chucky using a commercial birria seasoning. I used a small amount of the seasoning as the rub and added the rest to the blended tomatoes - I wanted a smooth sauce. The recipe called for using a slow cooker and add the tomatoes, the seasoning, and the roast, but I smoked it in the kettle. I put the prepared sauce in an open Dutch oven on the charcoal grate right under the meat and let it run for about 2 hours. I then put the meat in the sauce, moved it to the oven and let it go several more hours. Several problems caused a few bumps in the road, but everything turned out well, (see the linked post for the "bumps").
The final product turned out pretty good and Nan liked it, so it goes in the book as a win. I liked the seasoning, but the local Mexican restaurant does a better job on birria tacos. The seasoning did have a little heat, (about what Texans give their toddlers to get them started on spicy food - that makes it about medium heat on the East coast. ) The consomme was a bit thick 'cause I forgot to add water. I like the way it turned out.
I forgot the get a photo of the chucky on the grill, but here it is just before shredding.
And I almost forgot the plated photo too. The consomme was also good on the Spanish Rice.
Here's the seasoning packet.
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