Smoked a rack of spares on the Smoke Vault. Cooked up a pot of borracho beans to go along with the ribs.
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Dinner last night, one of our favorites. Tri-tip and roasted potatoes, and a glass of Prisoner Red Blend. Seasoned Santa Maria style (salt, pepper, garlic and herb blend), bagged and SV'd at 132* for 6 hours. I do 6 to 6.5 hours as it really does a great job tenderizing "choice" grade cuts. Out of the bag for 30 minutes, dried and then seared on the Napoleon gasser's IR burner. Home made chimichurri for me,
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I was working outside all weekend, and you know you gotta have the smoke rollin'. I did this chuck roast on the Big Joe. That thing is a real beast of a Kamado. I love it.
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I had a rib roast that was going one of two ways: roast or steak. My DS is headed to college as freshman, so we did it right. I decided steak: big, thick, obnoxious steaks. 2 kg of meat for three steaks. Cut Saturday and dry brined until tonight (Monday):
Would have gone longer, but we have to hit the road in a couple days. 58limited .... I didn't have the time after work to play with the Hasty Bake, so Kamander it was, or 'Old Reliable' as my DD nicknamed it today.
Vortex, briquettes (what I had close by, and hickory...because it is the summer of hickory here.
Here we go, indirect:
I don't use the temp gauge for precise pit temp, but I will say, for this type of cook, here is my sweet spot:
I time these at 6 minutes per side, then start in with sear. After first turn:
A little fire GIF:
And then, coming to the finish line:
And there we have it....
Been struggling with getting temp right, but nailed it here:
Plating: Roasted red skin potatoes made by my DD; blistered green beans made my by DS:
Not shown: romaine, cantaloupe, and cucumber.
Super proud of my kiddos by handling everything but the meat. They took direction well, cooked well, setup well, and ate well. There is hope.
That's what we're cooking.Comment
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Great looking meal, nice job on the steaks! I also like to use my vortex for searing. Just a little tip I figured out a while back, if you turn the vortex upside down you’ll have a much larger searing area and it won’t affect your cook. When cooking off heat at the beginning, I just move my steak, or whatever, closer to the edge of the kettle. -
Panhead John , thanks for the suggestion. I knew that, but I don't know why I don't do it your way. It's easier to load the coals with your method, too. I rotate the grate to even things up as I go along, sometimes 120 degrees, sometimes 180 degree.
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This is a brisket from a buffalo I was fortunate to have harvested in Feb of 25. They are smaller than a beef brisket, and zero fat cap. I smoked this on my homemade smoker, then crutched it and finished it in the oven. The leftovers didn't last very long!
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Picanha cooked like a reverse seared steak with a hatch chile chimmi
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Lobsters 2 ways (grilled and steamed), roasted clams. all from the waters off Narragansett RI
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After years of ribs, chicken, and pork butts, I finally was able to smoke my first brisket. Due to cost and # of people I was cooking for, I never had the opportunity to cook a brisket, until a week and a half ago.
Twelve hours in my cheapo Camp Chef pellet smoker, followed by a 1 1/2 hour hold in the cooler, it came out remarkably juicy and tender. It'll probably be some time before I cook another one, so I enjoyed the hell out of the experience! My horrible slicing job didn't get in the way of enjoying the end result.
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Variation on original .., leftovers. Naan bread piled with brisket jack cheese, fresh salsa! 💃🔥
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One of the things i love about a great chuck roast, is left overs! It gave me a great excuse to make some semolina pasta
From there I pan cooked some portobellos in a bit of butter, then removed the mushrooms, reduced down some chardonnay with a bunch of minced shallot and garlic to fuel a dry roux with short rib tallow thinned that down and reduced more with some beef stock, finished with cream, sauced the pasta, added back in the mushrooms, a bit of parmigiano reggiano, and fresh thyme.
It’s been a minute since i had hand rolled some pasta.
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TACOS!!!!! For TACO Tuesday!!!!!!!
and these are of the grilled mahi variety with a bit of slaw and jalapeños. Refreshing bite on a hot day!
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Rubbed down a corned beef after a day long desalination. Close to Katz pastrami rub on this and will sit in the fridge until Friday to get some smoke on it! Can’t wait for this one!
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Since it’s called show us what you’re cooking, (not actually grilling, smoking, etc.) I’m going to put my best leg forward. Well maybe several of them. Had a Red King Crab opening. Me and some buddies picked a couple.
In this part of the world we clean crab live. (Usually three out of four falls) Then into a pot bought to a raging boil to steam over salt water 18 minutes. (This by the way is the same seawater the crab live in.)Then into a saltwater bath to stop the cooking. And then to the table. It never requires butter. But a nice white wine works.
In the event there’s any left…. Doubtful, the next morning crab and pepper jack cheese omelet.
Apologies as the omelet never quite got close to the camera….
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Since I haven't been able to get out to the patio for the last few weeks, I figured I'd share what I eat during a typical work-week.
Not quite "cooked", but here's a salad I've been eating almost every weekday for the last 3 years. I'm not sure what to call this concoction, as best as I can describe, it's somewhat of a Cobb salad.
A quarter pound of some protein. Usually gyro meat we get from a local shop, sometimes shredded chicken (leftover from a weekend cook), sometimes shredded pork (also a leftover from the weekend), sometimes tuna fish (in water from the can). Sliced up steak gets in the mix sometimes as well.
One avocado, sliced and diced up, sprinkled liberally with salt, pepper, and apple cider vinegar.
Some type of protein delivery system (Spinach/Arugula (usually), or Red Butter Lettuce, or diced up cabbage).
One hardboiled egg, diced up.
Feta cheese crumbles, or Blue cheese crumbles.
Stuffed Manzanilla Olives.
Bacon bits.
A splash of Balsamic vinegar, and a tablespoon of this cultured cooking oil I found awhile back that's got low omega 6 and omega 3. Sometimes I blend in Italian spices for a homemade Italian dressing, sometimes I use red or white wine vinegar. Just depends on my mood.
All washed down with a bottle of water with a teaspoon of psyllium seed fiber added to it (orange flavored, hence the color, it's low in sugar at least).
And that's pretty much what I eat for the day. Weekends are reserved for smoking something delicious, hopefully having leftovers to carry into the following week as my protein in the salad.
Oh, and there's always a day or two in a given month where for whatever reason, I just don't make it to the store. Those days, I just pop down to Kroger and grab a few pieces of deli chicken or a small pack of ready-made sushi.
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