Made some pastrami.
I consider this one a partial fail. While it tastes great, it did not slice well. I don't steam mine, and so I take it to 200. The outside had bark so hard you could barely get a knife through it, and the inside was so tender that cutting across the grain meant much of it was falling apart. A little disappointed.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Wife had a friend up from Atlanta to visit tonight, and she told me ahead of time that she wanted me to make Pad Thai again. She gave me a week's notice so I was able to grow some mung sprouts this time. Some of the peanuts could have been crushed a little better, but everything else was excellent and our guest went back for seconds
Fired up the Woodwind for my next cook. Brined and smoked a 12lb Turkey and OMG we were blown away with how moist and flavorful it was, the wife is not a big Turkey fan but that has changed. My next cook is going to be a brisket.
Baby back ribs on the performer with B&B briquettes and hickory chunks. Rubbed with Hanks KC royale, glazed with Black Swan Beso del Fuego. Rancho Gordo pinquitos for a side.
Black Cod (AKA Sablefish)
Marinated for an hour in sherry, soy, sesame oil, brown sugar, garlic, ginger. Broiled/baked. Side of brown basmati rice with sautéed shiitakes & shallots, broccoli/rapini leftovers. Black Cod and Chilean Seabass are two fish which you cannot overcook. No one minute you're undercooked, next minute you're dry and overcooked with these oil rich fish.
Last edited by Dr. Pepper; February 21, 2021, 05:41 PM.
Reason: Forgot the brown sugar!
Pork loin interrupted. Yesterday cooked a 4.5 lb Duroc boneless pork loin sous vide, 4 hours at 144 F. Had a conflict come up before dinner so cold-shocked the roast and popped it in the refrigerator. Today, brought the roast back up to temp by cooking indirect on the weber gasser, then seared on the grill grates. Turned out great. Not much lost by holding the roast cold overnight.
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Served with a nice garlic and rosemary red wine sauce made with the purge, and tomato and mushroom risotto and snap peas.
The best steak ive eaten. Sold as a denver steak from Alpine Butcher online but it looks like a strip to me...not complaining either way. Dry brined then sous vide at 135 for 2 hours. Dusted with oakridge carne crosta then in the fridge for 30 mins. Back in the sous vide to bring back up to serving temp and then afterburner sear. Result: too much time invested in one steak but oh my, the best steak ive made.
Some Garlic and Chili Spiced Boneless Chicken Thighs. (In my new Carbon Steel pan), Some lower carb homemade Tortillas (Using almond flour and mozzarella cheese), Roasted Veggies.
I cooked a pork loin roast the other night using Carne Crosta rub and it turned out very nice. Sides were Brussels sprouts and fried taters. Cooked to 135° per my wife's request. Next time I will go a bit higher.
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