Steakhouse with extended family Saturday -- hope it looks as good as Pit Boss's product, but I suspect it won't! -- and smoking chicken breasts on Sunday.
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Did 3 Frenched racks of lamb tonight on the grill. Two with a standard French treatment (Dijon, herbs & breadcrumbs) & 1 without breadcrumbs for my Atkins diet (Dijon, garlic, rosemary & olive oil). Tomorrow I'm doing a pork shoulder roast, starting the brine on a pastrami & figuring out what to do with some flap steak I bought (my understanding is hot & fast). Gotta get some good cooking in this weekend, next week is the road trip to take a step-daughter to college down in Florida.Comment
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Looks like a Tri Tip weekend, since a pair of them appeared on the counter a few hours ago. I think it was a BIG hint.
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I'm going though PBC withdrawal, haven't cooked in awhile. Going to go to Costco soon to see if I can get a 5 lb flat to cook while I listen to the GB game this afternoon.Comment
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I've been brining a Turkey for 24 hrs and will smoke it tonight. I'll post some pics. Smoked turkey sandwiches are awesome!Comment
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Originally posted by neile57 View Post
Did I hear pics? We want pics!Comment
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dprice I appreciate the kind words. The DW and I are on the road a lot and eat steak in many places, such as Meathead's favorite steakhouse in Chicago David Burke's Primehouse. Restaurants are great for a meal with friends, but the steaks you get there just can't compare to a steak you've lovingly prepped all day with salt then reverse seared for an hour. Meathead has set a standard we can achieve at home that can't be matched at a steakhouse. Gotta love it!
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A chicken, in my PBC, following the video on the website, using the PBC all purpose rub. Still getting used to the new cooker.Comment
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I've got my 5 lb flat brining away in the fridge, which will eventually turn into a Close to Katz's Pastrami. Hopefully I'll remember to do photos along the way at the desalination, rubbing, smoking and steaming stages. Last one I did - first via MH's instructions - was New Year's Eve and was spot on. Sometimes I think we should call MH's instructions "BBQ for Dummies," it's that easy to follow.Comment
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Made my first Tri Tip on the PBC. Turned out awesome! Dry brined for about 20 hours and added BBBR about an hour before the cook. Used half of it for fajitas tonight and will use the leftovers for lunch. Also threw on 2 chickens and used the PBC all purpose rub.Comment
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Nice job. that looks GOOD!Comment
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Sunday's cook. Bought three bone-in, skin on chicken breasts, removed the skin and dry brined the breasts per the blessed Blonder formula of 1/2 teaspoon of kosher per pound, individually plastic wrapped and put in the fridge overnight. The skins went into the fridge in their own bag.
Started the charcoal, pulled out the skin and cut it into pieces. Instead of smoking up a cookie sheet, I arranged the pieces on the flat side of a couple of Grill Grates, and put them on with a little wood when the cooker got up to around 325. Narration continued with the pics.
Used very little wood -- about 4 ounces of pecan, for each of the two cooks.Comment
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Well with 30 racks of Baby Backs coming on Saturday I'm thinkin its time to start consuming those.Comment
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I'm thinking it's time to do the Chicken Mojo Criollo recipe from the "Low & Slow" Wiviott book again. The family really likes that marinade and I haven't made it in a couple of years.
From 2012:
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Originally posted by IrondeQuer View Post
WOW!!!
tonight I'm cooking some ribeyes my butcher was proud of and had marked down for clearance. They're "rancher" grade which means not quite as good as Angus, but he seemed to think they'd be good and I figured heck for that price I may as well try it!Comment
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