Show Us What You're Cooking - 7/16/2014 through 3/13/2015

[Jon Solberg]

Warmed up today (14°f) so I tossed on some legs.



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[Dewesq55]

I love chicken legs. Did you season them with anything?

[Ernest]

I'm a crab cake junkie. I wish crab meat wasn't so expensive.

[DWCowles]

Now Ernest tell the truth. You got those Krabby Patties from SpongeBob SquarePants at Krusty Krab restaurant

[Ernest]

HAHAHA! That's Krusty no DW. Made from scratch

[Huskee]

I could eat myself sick on crab cakes. Especially these.

[Marauderer]

My wife is from Baltimore and she loves Crab cakes. I make them every couple of months as the tend to aggravate my gout.

[The Burn]

A great deal. Shop-Rite had Australian grass-fed tenderloin on sale for just over $6/lb. Limit of one and I bought a 4-pounder. Said they only equated to Select, but I figured marbling was irrelevant on this cut. Still it was a bit fattier than I expected.



Trimmed it, cut out the silver skin, gave it a Santa Maria-style rub (kosher salt, coarse pepper & granulated garlic) and tied it up. Reverse sear using the Vortex.



This stuff was goooooood! Sliced like butter. The sounds of enjoyment coming from the GF and her daughter were the only motivation I need to keep cooking.

[Huskee]

Nice job, killer price!

[Dewesq55]

Awesome! When was the sale? We usually try to buy when ShopRite has their sales on it. We really like the Australian grass-fed beef and lamb.

[The Burn]

DEW, the sale here ran from last Sunday to today. This coming week they have Choice Chuck Short Ribs for $5.99/lb & CAB boneless sirloin for $5.99/lb. I get the circular by e-mail a day or two before it comes in the mail.

[richinlbrg]

WOWL, TB, that looks awesome! Making me drool! Ernest, easiest appetizer ever - put a brick of cream cheese on a plate and let it soften. Cover with cocktail sauce and smother that with backfin crab. Serve with crackers (I like "Social teas" if I can find them). Always goes fast.

[Huskee]

Last night's grilled pork loin chops, done on the Web with Kford and a few hot-dog sized pieces of apple limbs. Cooked/smoked indirect at approx 360-380 for 20-30 min until 135. 140 in the thinner one for the kids.

Even my 4 yr old said "Wow this is juicy daddy!"

Wet brined for about an hour in my 1gal water, 1 C table salt brine. This time I quartered it since I only had 4 chops. So one quart water + 1/4C table salt and 1 hr.

Dried off thoroughly and peppered one side. That's it.

Served with garlic sauteed broccoli and homemade truffle oil risotto courtesy of the Mrs. Glass (or three) of nice red table wine.

















The pics might not be show-stoppers but they were so good. Simple seasoning of salt, pepper and smoke. One of the better meals I make. I highly recommend trying a wet brine as described above for pork chops!

[Dewesq55]

Those are some great looking chops, right there. Nicely done, Huskee.

[The Burn]

Yeah, those chops look might juicy & tasty

[Huskee]

Thanks guys, yes they were melt in your mouth good

[David Parrish]

Here's my week in review. I've been slacking with pic upload lately.


Baby Back Ribs and Beef Ribs on the New Pit Barrel Cooker:


Came out perfect


The baby backs were definitely better than the beef ribs. For the beef ribs I should have wrapped them in foil for 30 minutes longer to really get them nice and tender.




Slow smoked Pork Butt on the Mak 2 Star.


This is about 10 hours into the cook



Here she is after 18 hours of slow smoking and an hour of rest


Couldn't have asked for a better result



Reverse seared Prime NY Strip. Dry brined in salt for two days


After searing I added a light coat of butter and pepper


Tender wall to wall red awesomeness

[richinlbrg]

Talent shows, PIt Boss! What a week you had!

[Breadhead]

Wow... That steak is Perfectiom!

[David Parrish]

Thanks Gents. It was definitely good eating.

[Dewesq55]

Brisket - my first. Here's the link to the cook.

Here's a pic of when it went on the smoker at 9:20 a.m."


DEW

[Dewesq55]

It came out good, not excellent. The rub got very soggy/mushy. But the meat had moisture even though it wasn't juicy. It was pull-apart tender. Served with mashed potatoes with the jus and a modified Aaron Franklin BBQ sauce on the side.


More pics in the cook thread here:

http://pitmaster.amazingribs.com/forum/the-pit-mastery-program/beef-steak-brisket-roasts-prime-rib-etc/59785-barrister-dew-s-best-bbq-beef-brisket-first-attempt

[Ernest]

Had some leftover crab meat, whipped up a savory crab bread pudding for breakfast.... These were served right in the mini cast iron skillets

[Dewesq55]

Brisket on a roll with gravy for lunch. I heated the brisket slices in a covered microwave dish with a tiny bit of beef stock in the bottom for moisture. I reheated at 30% power for 3 minutes. Whipped up a quick roux beef gravy flavored with a bit of the leftover jus from the crutch. The recipe is here. Served on a lightly butter Portuguese roll (because who doesn't like butter?) It was really delicious.

[Ernest]

We chucked it! Then we sandwiched it

[Ernest]

Yessir,

[Dewesq55]

Homemade rolls, too?

[Ernest]

Oh yeah Dew. Fresh out the oven

[Flavorsavor]

I took a run at Dewesq55's recipe for Polla a la Brasa, and it was amazing. Marinated for 24 hours in a ziploc bag then cooked on the 22.5 weber w/ rotisserie attachment for about an hour and a half at temps between 325 and 350.

[Marauderer]

That is a great looking Bird FS. You did an excellent job.

[Dewesq55]

Very well executed, FS. I'm really glad you liked the recipe. Any chance you took a run at the green ajàsauce to go with it?

[Flavorsavor]

Thanks guys. No aji sauce this time, we had some Lizano sauce I wanted to try with it and I was feeling lazy. We have a peruvian restaurant in Raleigh that the wife and I love named Mami Nora's, and this chicken was on par with their offerings. Now that I know how well the recipe works, next time I'm going to want cilantro salad, aji sauce, platanos maduros or tostones...sorry drool on the keyboard...

[The Burn]

Grilled Pizza on Kettle w/Cast Iron Mega Griddle

I used MH's recipe for Roman-style dough for 2 14" pizzas and made it into one 18" pizza. My original plan was to treat my griddle like a pizza stone and pre-heat the whole thing. However, even with corn meal on the pan and floured dough, when I first shaped it I found it was not going to slide off cleanly. A pizza peel might help or it might work better with the Neapolitan dough (which has no oil). So plan B was to treat this like a pan pizza and make it directly on the cold cast iron griddle. The griddle heats up well and transmits heat well, so this worked great - it was just a little more like a Chicago pizza on the bottom.

Homemade sauce, fresh garlic oil, mozzarella cheese & then everyone got to dress as they wanted. It was rounder when I first shaped it (I used to throw pizzas for a living during college 30 years ago), but moving it messed it up.

[Marauderer]

Very good looking pie!!

[Huskee]

That's awesome! Nicely done.

[Ernest]

My ultimate comfort plate of food. Eggs, rice and Chinese sausage. I eggs and rice but the Chinese sausage just takes it to another level