I was chemically inconvenienced by bourbon and had the munchies. Oh don't act like you don't get the munchies from drinking.
Diced up some leftover smoked beef, poured out some olive oil in a pan, dropped in some anchovy fillets, an obscene amount of grated garlic. Let it bubble gently.
Got the beef in there, let it get happy while I boil some pasta.
Hey this looks dull!
Steve Vojtek add them to onions when you saute for stews etc. Mash em and add to dips, lay em on burgers and sandwiches.
Most people love them as long as they do not see you or know that you added them to food.
Thanks,
I'm normally a lateral thinker but never applied it to cooking. I guess it's a by product of eating takeaway and following other peoples recipes most of my life ...but this old dog can learn new tricks - soaking it up like a sponge.....I'm sooo glad i found AR.....Appreciated..just like anchovies maybe i can find other uses for vegemite other than spreading it on toast with a sunny side up egg on top...Eyes wide open now!...
Last edited by Steve Vojtek; May 12, 2015, 05:16 AM.
Reason: mistake - i'm only human...
Tonight's dinner with friends. Filet mignon reversed seared in the the BGE. Fettuccine Alfredo, asparagus and bernasise sauce and my sourdough ciabatta bread, also baked on the BGE. A few good bottles of wine and everyone was very pleased.
Steve... Hollandaise sauce is the base sauce for bernaise sauce. Before you start making your hollandaise sauce do a reduction of white wine vinegar and terragon. You just need a tablespoon or 2 of that reduction to add to your hollandaise and you have Bernaise.
Alfredo sauce is simple Simon. I think people get goofy with it adding butter and all kinds of unneeded ingredients. All I do is add finely chopped garlic to a hot pan and sear it, open it for like 30 seconds. Then I pour in heavy whipping cream and let it come to a boil and then reduce the heat. Put the fettuccine noddles in to rewarm them and when the noddles are at the right temp start adding the Parmesan cheese. Want it creamy use less cheese. Want it not so creamy, use more cheese. Add fresh ground pepper at the table.
Alfredo sauce on a pizza sounds delightful... Hmmm, might have to try that.
Want a sourdough starter? First you need a digital scale. They are $15 on Amazon.
Do this... Get a cereal bowl. Pour in 50 grams of bread flour, 50 grams of Whole Wheat flour and 100 grams of water. Stir it up a little bit and wrap it with plastic wrap. Leave it on your counter top for 48 hours. Then pour half of it down your drain. Add 25 grams of bread flour, 25 grams of WW flour and 50 grams of water. Do the dump and feed daily from this point on. About day 3 or 4 you will have what looks like an active sourdough starter, but don't let that fool you.
After its initial bloom it will go flat and to a novice he will be discourage and quit feeding what he thinks is a dead horse. Think of it as the "Stall" like in BBQ. What's happening inside your starter is the 2 bacteria are battling for position and they quit producing Co2... No bubbles! That battle will go on for about 5 to 7 days. Then one morning you will wake up and see your very active sourdough starter that is ready to go to work. That will happen on day 10 to 14. When that second bloom happens get a small cup, fill it with water, scoop out a teaspoon of your starter, drop it in the water and if it floats... It's ready to bake a loaf of bread with. It's that simple!
The biggest hustle in the baking industry is selling novices a sourdough starter kit!!! There is wild yeast everywhere in the world and has been forever. ALL bread was sourdough bread for 1000's of years... Until someone figured out how to manufacture Active Dry Yeast.
When you are ready to make a loaf of bread feed your starter more flour and more water in the same weight percentages so you have some left over to feed for your next loaf. If you need 500 grams for your recipe. Dump out half of the 200 grams we've been using to get it started. Add 125g of bread flour, 125g of WW flour and 250g of water. In about 4 to 6 hours you will have 600g of an active sourdough starter that will pass the float test. Use your 500g for your recipe and you will 100g left over to feed for your next loaf. It is really very simple once you figure it out.
Last edited by Breadhead; May 10, 2015, 11:43 PM.
Reason: Spelling corrections
Wow Thank You!
That is the most detailed instruction on how to create sourdough starter I've seen - I've seen a handful or two - and i'm gonna copy and paste it into a text file. Thanks for the info on the bernaise and the alfredo - i use butter but i'll try it your way ...
Last edited by Steve Vojtek; May 11, 2015, 04:10 AM.
Reason: a little correction
We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
I had only planned to do pastrami today, but #1's daughter and her son are coming over, and the son LOVESI my ribs........but uneasoned and un-sauced. I had an extra rack of BBs in the fridge, so quick trimmed them and threw on some salt. Only had about an hour to dry brine, but.....oh well.
My neighbors might not be happy about smelling smoke so early in the morning. LOL
When you said unseasoned I was thinking "what's wrong with people?".... glad to hear he at least likes salt, that's way better. An hour is plenty for dry brining ribs. They'll still be dry brining during the several hours of cooking.
We all have different tastes.....so I am told. Personally, I think I've just not gotten him exposed to well seasoned/sauced BBs. I take it as a personal challenge!
Cooking for the week is definitely fun. No doubt. It doesn't hurt that you have a near perfect assortment of cookers - Weber gasser, PBC and Performer Kettle. It don't get much better than that.
We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
Well, smoked ribs and pastrami, and fired up the grill for chicken lunch. Here is the meteorite which should be pastrami Monday or Tuesday. The WSM runs much better since I installed the nomex gasket. Ran about 11 hours, no crutch. A long stall at 160, then went to 180, before the second stall, when I pulled it. I'll let the steaming finish it and will report back.
2Photos
Last edited by richinlbrg; May 14, 2015, 05:28 PM.
Reason: Update to show steamed pastrami
5 pizzas for Mother's Day! 4 were cooked in the kettle pizza.
This pic is from last week's test run. Because it was getting dark it was a cooler looking pic than today's. I cooked these at my wife's parents' (we did brunch with my mom). Since I have so many accessories for the 22.5" my wife came up with the clever idea of getting her mom and OTG 22.5" Weber kettle for Mom's Day. Since we spend most Sundays at her parents' place I can now properly cook over there!
I made 2 quasi Margharreta pies. A brushed the pie with a little olive oil and hit it with a very small amount of homemade pizza sauce. Then, chopped sun-dried tomatoes and topped with feta and fresh mozzarella. When it came out of the cooker I hit it with chopped basil.
I did a plain old pepperoni using provolone as my choice of cheese.
I cooked a 'Sicilian' pizza. To the sauce I added some fresh squeezed orange juice and homemade hot sauce. The toppings (which were at the bottom) were Bob Evans spicy sausage, chopped sweet bell pepper and caramelized onions. I topped this with fresh mozzarella cheese looking to have the mellow creaminess of the cheese provide balance for the assertiveness of the sauce and toppings.
The last pizza was a chicago style and this was cooked in the oven. After laying down the dough into the pan I added Bob Evans spicy sausage, chopped pepperoni and chopped/cubed proscuito. On top of that I layered mozzarella and provolone. For the sauce I took a large can of crushed tomatoes and drained the juice. I added a little salt and a few table spoons of my standard sauce to give it better consistency. This sauce is intended to be a simple and sweet complement to the bold "toppings". When it came out of the oven I grated some fresh parmesan onto the pie. Here are the pics:
I did not use pans in the kettle. All pies cooked in the KettlePizza were on a stone and the logs that were used for the fire were oak. My brother in law made a nice salad to accompany the pizzas and we had pecan pie for dessert. Many Bells Oberon beers were consumed during the process of cooking the pizzas.
6 & 2 burner gas BBQ's
Diy electric smoker
A-maze-n-tube 12 inch
Gas powered pizza oven
GMG Davy Crockett with Wifi
Rosle 24 inch charcoal kettle
Slow'nSear - my favourite
2 x Thermapens
2 x wireless thermometers
3 x wired thermometers
Favourite drink:
Scotch whiskey various brands
American Honey WT
And beer ....
And at work just plain old chilled water....
My first pulled pork....Followed MH's recipe with Memphis Dust..
I know these have been posted here lots but this is my first one and i have to share.
It's only a small one ( about 2 pounds of boneless shoulder ) but i'm learning and like to start small..
I took about 8 hours with a couple of 'stalls' first one not too bad but the second one roundabout 170ish took about 1.5ish hours but i didn't wrap i just took the t [ATTACH=CONFIG]n82410[/ATTACH] emp up to 275 as suggested by MH..
WOW where have you been all my life pulled pork! Awesome .
Some parts were a little bit drier than others but it was still awesome.
Ignorance is bliss and i have nothing to compare it to yet - but next time armed with a little more knowledge it will be 225 all the way ( i'll just get up earlier)...BTW i did this at work in a Davy Crockett - once finished wrapped in lots of aluminium foil and a thick towel - put in a small cardboard box and when i got home (only 10 minutes drive) it was still hot.And there were still some crunchy bits - loved those.. Anyway ....some pics....
5Photos
Last edited by Steve Vojtek; May 11, 2015, 05:39 AM.
Thank You for your comment - patting myself right now....And just between me and You i would have paid double for the membership - it's soo worth it - but don't tell MH.......
Weber Performer * Cajun Bandit * 18.5 WSM * WSM Mini
Maverick ET-732 * Maverick DT-09 * ThermoWorks RT301WA
Sierra Nevada Pale Ale * Shock Top Belgian White
Gas Grill: NXR Tabletop/Portable Propane Charcoal: Weber Performer Silver (i.e., 22.5")
Charcoal: Weber OTG 22.5" Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way Smoker: GOSM Propane 38" 2-drawer
Pellet: CampChef/Browning Deluxe PGP24LTD Thermometer: 2 Mavericks, Red backlit Thermapen
Anova Wi-Fi Sous Vide
Thanks Huskee and David Parrish! It was incredibly tender. Even the leftovers the next day nuked were tender as fajitas. Wish I could find Flat Iron more often at a decent price.
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