David Parrish , Looks great , Dave. Love the color of that Porterhouse! I think that you need to challenge the IT folks to develop cyber tasting...I'd surely indulge in this one!
-
-
Burgers got moved to Sunday.
But, GIT IN MY BELLLLLLYYYYY!!
UMAMI filled pork belly. Sous vide then Cooked in Vietnamese fish sauce, rice vinegar, a bunch of garlic and ginger.
Comment
-
Rough cook today. Got up at 4:50 to start a picnic ham. Had a few too many adult beverages last night so I didn't prep like I normally do. Just got the adapter for my WSM for my PartyQ. My new heavier door arrived yesterday as well. Was looking forward to trying out my new setup but it was not to be in the cards. I had set up the charcoal yesterday so I was ready to go this morning. I got 20 briquets going in my chimney as I oiled and applied the Memphis Dust to the picnic ham. I put the PartyQ in the adapter and threaded the probe through the grommet. Was not happy to see - - - in the PartyQ display, which meant a probe error. I had smartly (so I thought) bought an extra probe when I bought the PartyQ originally but when I hooked that probe up, I got the same message. The fan worked so I was at a loss as to what the issue was. I got my Maverick ET 732 and its probes ready to go. I put the ham on the lower grate as I was going to do some beef ribs from some standing rib roasts and some pork trimmed from from St. Louis ribs as well. When I turned on the Maverick, I got screwy readings i.e. meat was 131 and the BBQ temp was 145. I changed out the Maverick to my 733 and the probes too. Got good readings and went back to bed. I am fighting a cold so I didn't sleep much; too busy coughing. Got up and monitored the Maverick and the food temp was SLOWLY rising. I had done a picnic ham last month and the cook time was almost exactly 10 hours, including the wrap. This must have been an ornery pig because it stalled at 153 for a LONG time. I finally said enough is enough and I wrapped it with apple juice. Took a total of 12 hours to get to 203. I had put the ribs on at 4 hours prior to my meal target and the pork rib trimmings at 2 hours out.
The pork turned out tasty after I applied the East Carolina sauce (my favorite) and the ribs were just OK. The pork rib trimmings were good although my wife said it was a bit too smoky. Our youngest son was initiated into the Order of the Arrow (Boy Scouts) and he was very appreciative of a good meal when he got home. I gave the rest of the beef ribs to the leader who drove him to the event plus some rib trimmings.
I have a catering this coming Friday for 50 people for a post funeral meal for one of our Scout dads who lost his battle with cancer (CANCER SUCKS) so I hope the replacement probes I ordered from BBQ Guru arrive in time. Hopefully it is the probes, not the PartyQ. I will say that the new door seems to be a big improvement. I used 114 briquets (plus 20 to start the fire) and they lasted 11 hours. I did the Soo donut technique for the charcoal.Comment
-
FLBuckeye Sorry to hear the sad news FLB. Great of you to do a cook for this event.
As for your probe you can do it if it doesn't show up. I got my partyQ this summer and really find I don't need it. Its an old style as well. If you think you may not get the probe in time let me know. I would gladly overnight you mine to get you thru this cook. Then you can just mail it back regular mail. As far as that goes I'll send you the whole unit if it helps.Last edited by Jon Solberg; February 22, 2015, 06:56 AM.
-
-
Pork shoulders are $1.49/lb at Wegman's right now. I'm going to do a 10lb pork shoulder in the slow cooker, indoor bbq style. That means rub tonight, then tomorrow sear and slow cook with onions and garlic and liquid smoke, and serve pulled with bbq sauce.Comment
-
Cooked 2 chuck roasts yesterday on my Big Green Egg. About 8-1/2 hours. Meat was crazy tender. My wife wants MMD on everything so that's what I used - she was pleased. Here are 4 photos.Comment
-
As you will see from the photos I finish my chuck roasts in a double-pan covered tightly with double-hd foil with about 1/4 cup water for each roast (1/2 cup total) and get tender meat, but it still has a bit of chewy to it. On my BGE, cooking at about 250, my chucks always stall around 150 and that's when they go to the pan. Once the IT hits ~200 it usually takes about 2 hours for maximum tenderness. Finish IT hits 210-211. If I wrapped instead, would the meat be better in your opinion? I'm open for your suggestions. -
Our house rules are: Wife gets a vote. I get a vote. If there's a tie, wife gets another vote! :-)
-
-
WOW! Looks GREAT, nice job!
I looked in two grocery stores yesterday for a chuck roast but couldn't find any. Between you and Huskee from a couple days ago, I'm going nuts and starting to drool.Comment
-
richinlbrg, Thanks. Yep, photos on here make me hungry and off to buy meat. I can only find decently priced chucks at Sam's Club - typically ~$4.90 lb. Publix is much more expensive - maybe $7-8 lb. Sam's usually run about 2-3 lbs each; 2 per pkg.
-
-
OK, Saturday's festivities.
RUT ROH
First, you must know your path, or make your path:
Shoveled out about 7 1/2 inches and joind by a four legged assistant. Sadly, this one does not have a tail that wags. just a chair.
But got it going. Weber kettle, set up 2 zone for a spatchcocked chicken. Thank you, Strat50 for posting your recipe for injecting. I used your recipe and it turned out great!
It may have been cold and snowy, but never deterred! Bring it on, Mother Nature - can't get us down. Huskee, there was no libation outside. I didn't want to dilute a fine bourbon, so I kept it inside.
Looking good! Cooked at 330-335, used a few apple chips. brought the brest up to about 157 before bringing it in.
And the snow just kept coming. Had to clean up the paths a few times during the cook. Then came the sleet, then the freezing rain. The pathway was a sheet of ice this morning. Chicken was tasty and moist! Loved it!
Comment
-
Woke up to snow this morning too...
Pulled cushion pork... 8 hour cook pit barrel no wrapping HRR rub Finishing sauce with vinegar water and more HRR
Attached FilesComment
-
-
Nice job, Steveo! Also had to deal with the snow here but we persevere...
Another rack of baby backs for me..started with the "modified Huskee" rib rub overnight in the fridge:
followed by heat and smoke, courtesy of the GMG Davy Crockett, for about 4 1/2 hours total:
And I'm happy to say that I got my fair share!Comment
-
Well, no, Huskee. Th first round of modified Huskee rub that I made WAS without Chili powder, however the "modified" part was that I backed down on the cumin and cayenne and added paprika. The second round that I made for this cook, I kept the cayenne at 1/2 teaspoon, kept the 1 teaspoon of paprika, and changed the salt to coarse kosher from table salt. I added a teaspoon of chili powder (reduced amount from your recipe, and yes, I noticed that you added it back in) but this time it was stupid Ray who didn't check the supply of cumin before I started only to find out it was missing in the spice drawer, so I left it out. It was still fantastic!! So in my notes, it's called the "modified Huskee" rib rub recipe
-
Pulled Pork for breakfast!
Comment
-
Last Meal SLC's. Last night I trimmed, dry brined, and later rubbed liberally with Memphis Dust. A little while ago I shoveled out the BBQ area out back and set up my MES. Right now I'm making the sauce. My GF is working late so there is no hurry for the ribs. I plan to get them on before 3. I'm only making one rack today.
Last edited by Dewesq55; February 23, 2015, 12:06 PM.Comment
-
Mahogany Chicken. Recipe calls for thighs, but I wanted to clear out pieces parts from the freezer.
Comment
-
-
Thanks Dew! I'm busted!
This is a Cook's Illustrated recipe. I should post the recipe since I've mentioned it and uploaded pictures.
OK, this C&P'd very nicely. This is a very easy recipe - my 1st attempt. I had 2 drumsticks and 2 BNLS/SKNLS thighs, but already have the thighs foodsavered.
Just need to watch them during the final broil. Don't just let it go at 4 minutes without watching = blackened thighs - LOL!
The final sauce tastes very, very much like hoisin. Why this recipe works:
We wanted the moist, flavorful, well-rendered meat of braised chicken thighs, but we wanted crispy skin, too. Our hybrid cooking method helped us achieve all our goals. Gently simmering the thighs in a potent mixture of soy sauce, sherry, ginger, and garlic to an internal temperature of 195 degrees renders the fat, melts the tough connective tissues into rich gelatin, and boosts the flavor. A brief flash under the broiler crisps the skin and gives it a rich mahogany color.
Serves 4 to 6 For the best results, trim all visible fat and skin from the underside of the thighs. (This is important - so they claim ) Serve with steamed rice.
Ingredients- 1 1/2 cups water
- 1 cup soy sauce
- 1/4 cup dry sherry
- 2 tablespoons sugar
- 2 tablespoons molasses
- 1 tablespoon distilled white vinegar
- 8 (5- to 7-ounce) bone-in chicken thighs, trimmed
- 1 (2-inch) piece ginger, peeled, halved, and smashed
- 6 garlic cloves, peeled and smashed
- 1 tablespoon cornstarch
Instructions
1. Adjust oven rack to middle position and heat oven to 300 degrees. Whisk 1 cup water, soy sauce, sherry, sugar, molasses, and vinegar in ovensafe 12-inch skillet until sugar is dissolved. Arrange chicken, skin side down, in soy mixture and nestle ginger and garlic between pieces of chicken.
2. Bring soy mixture to simmer over medium heat and simmer for 5 minutes. Transfer skillet to oven and cook, uncovered, for 30 minutes.
3. Flip chicken skin side up and continue to cook, uncovered, until chicken registers 195 degrees, 20 to 30 minutes longer. Transfer chicken to platter, taking care not to tear skin. Pour cooking liquid through fine-mesh strainer into fat separator and let settle for 5 minutes. Turn oven to broil.
4. Whisk cornstarch and remaining 1/2 cup water together in bowl. Pour 1 cup defatted cooking liquid into now-empty skillet and bring to simmer over medium heat. Whisk cornstarch mixture into cooking liquid and simmer until thickened, about 1 minute. Pour sauce into bowl and set aside.
5. Return chicken skin side up to now-empty skillet and broil until well browned, about 4 minutes. Return chicken to platter and let rest for 5 minutes. Serve, passing reserved sauce separately.
Comment
-
Just for comparison, here are the ingredients from one Red Cooked Chicken recipe:
Ingredients
1 large roasting chicken, about 1.5 kg/3 lb
375 ml/12 fl oz/1 1/2 cups dark soy sauce
375 ml/12 fl oz/1 1/2 cups water
125 ml/4 fl oz/1/2 cup Chinese wine or sherry
8 large slices fresh ginger
2 whole star anise (or about 12 sections)
1 large clove garlic
2 tablespoons crushed rock sugar
2 teaspoons oriental sesame oil -
And another:
PREPARATION OF INGREDIENTS
2 tablespoons oil for searing
1 fresh chicken, 3½ to 4 pounds: rinse in cold water, pat dry
3 slices fresh ginger root, each as big and thick as a quarter
1 clove garlic: crush and peel
2 scallions: cut into 1½ -inch lengths, including green part
SAUCE MIXTURE (Mix in a Bowl)*
½ cup black soy sauce
¼ cup Chinese Shaohsing wine or pale dry sherry
4 teaspoons sugar
2 whole star anise
1 cup water
1 tablespoon sesame seed oil
As you can see, very similar to yours. I like the addition of molasses to yours (but then I like molasses in just about anything!) -
Verrrrrrryyyyyy Interessssstinngggggg! I think you are correct regarding variations.
Molasses definitely adds sweetness and some thickness. I would also venture that it adds to the "mahogany" color.
The final sauce is nicely thickened with the addition of the cornstarch solution.
--Ed
-
A little late here; Sunday's smoke. Some beef ribs and tips. I've only done beef in the smoker once before (and it was pretty good), but some of you really made my mouth water with your cooks lately, so tried it again Sunday. Dry brined, slathered with mustard and added some Big Bad Beef Rub. I've been going a bit lighter on my rubs so they better compliment the meats and not overpower them.
The back ribs could have used a bit more time, but we were hungry. Next time I'll start a bit earlier. Everything disappeared pretty quickly. We enjoyed them.Comment
Comment