First attempt of home made smashburgers, will definitely try again and next time not forget the salt :-)
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Happy Hour last night had me with lump on the mind, so did Fogo grilled shoulder tender steaks and air fried red potatoes. First time I recall ever having these steaks, not sure if I will again. Very tender, but different flavor. Daughter loved them, wife was on my side.Attached FilesComment
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How much have I learned on this site? So much that on a cook that was filled with bone-headed mistakes, we ate like champions tonight. So thanks again to all of you who take us to school day in and day out. That is much appreciated.
Back in February, I bought a really cheap Sam's Angus packer:
I'm told here that wet aging in the cryopack for 30 days is safe, so I went for just a day or two under 30 from the "Processed On" date. And in breaking it down last night, that's where the mistakes began.
First of all, it was a two band aid breakdown (okay, to be honest that's probably about average for me). But as I was working on the actual separation after removing much fat, I started to get the feeling that one end of the flat was going to turn out far too thin, so I made a deviation in the separation cut to aim for a more uniform thickness across the flat. The poor bit of point that got cut off was incredibly awkward-looking. I dry brined at about 3/4 strength because I planned to use @Henrik's Bonafide Beef Rub and wanted to allow for its salt.
And then I got started this morning before drinking enough coffee. Always a mistake. Almost forgot to use cooking spray to bind the rub (it went on after the first bit of rub on the flat). I like lots of smoke, so in went hickory, mesquite and oak in good supply. So here's the start of the cook, where you can see the embarrassing part of a point.
If you have eagle eyes, you've already spotted the next, and biggest, mistake: no heat deflector or drip pan (with or without water). I didn't realize this mistake until a couple hours into the cook and then just decided to roll with it.
I cooked at a 275 pit temp and took the piece of point off at 190 to rest a couple of hours and vacuum seal for later burnt ends.
And of course, with probably only a half hour of good cook time needed to finish the flat, the supply of lump burnt out. I just didn't shake enough into the cooker while coffee-deprived. Oh well, after fiddling a few times, there was no choice but to chuck some more chunk in and finish up.
Despite all that, when the flat hit 203 internal, it probed butter-soft all over. And Hank's rub gave it the kind of bark we all prefer on our meteorites:
On slicing, it was clear that the lack of a heat deflector let the bottom side get too hard and so there was some tearing of meat in struggling to cut through that final crust. That probably could have been remedied or at least reduced somewhat by flipping the meat part way through the cook.
Despite all that, the flavor was through the roof, the smoke ring killer and moistness was acceptable.
Served up with some drunken pintos I had frozen a few weeks back.
You folks rock. With all these mistakes, the cook could have been hopeless but the methods you teach provide wide safety margins. And it was super-cheap, too. You probably noticed this was less than $3 a pound. But you've taught me that marbling in more important than grade and this Angus looked as good or better than the prime they had on hand. Add in the aging and Hank's rub and you get to flavor that just can't be beat.
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Comfort food. American Chop Suey. Kenji's Recipe.
Sweating the veg
Ready to Serve
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glitchy it was a staple growing up in New England. It's a pasta dish - home cooking at it's best. My Mom made it once a week. Stewed tomatoes, ground beef, sauteed onions and garlic, spices, and pasta. Cheap hearty meal. Kenji's is fancier with the addition of all the cheese. Back in the day we just added Parmesan at the table.
Last edited by Old Glory; March 6, 2021, 02:20 PM.
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Cooked up some St. Louis Ribs on the Monolith. Turned out fantastic. Rubbed them with some Plowboys and glazed them the last 30 minutes with Rufus Teague Whiskey Maple BBQ sauce.Attached FilesComment
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Just a simple cheese burger.... Well I lied. Mixed some porchini powder in the ground beef. Seasoned with Red boat fish sauce salt.....
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Wife & I took a chance on ordering some bone-in ribeyes from the local farmers market as part of an order we put in there. These are farm grown, grass-fed animals with no steroids or antibiotics or corn diets or anything like that so we wanted to check it out. When we first got the steaks in I was struck by how thin they were and how much fat they had on them which is a bit different than what I usually get at the grocery store or butcher but it was also clear they were pretty good quality meat
I went ahead and cooked them, and I fixed some brussel sprouts to go along with them. They were really really tasty, we both really enjoyed supper tonight it was fantasticAttached FilesComment
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BradNorthGA I am guessing the steaks cooked to your desired temp. I learned that grass fed cooks faster! The hard way..... -
SheilaAnn yeah they cooked incredibly fast! Glad I kept up with the internal temp the whole timeLast edited by BradNorthGA; March 6, 2021, 01:29 PM.
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Hollowed out a pineapple and used the juice to make a custom teriyaki sauce. Marinated some flattened chicken breasts and grilled them over high heat. Grilled pineapple chunks as well as some tiger shrimp. Cooked up some jasmine rice and made a bowl of shrimp, rice, chicken, and a bit of fresh cilantro. Topped it off with grilled lemon asparagus from my zebra lemon tree in the backyard. Great mealAttached FilesComment
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Smoke roasted Ora king salmon over mesquite in the Buckaroo.
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Any photos of the finished product? Looks intriguing. -
Dr. Pepper - sadly no. We ate it too quickly. It was fabulous.
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From earlier in the week. Prime Tri-Tip from the Alpine Butcher
Reverse Seared WSCG
Catching the Flames
Ready to eat
With sauteed cabbage and baked potato
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Just a simple grilled burger with sharp white cheddar and oven baked fries.Attached FilesComment
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Simple, perfect. glitchy How do you do your oven fries? -
Dr. Pepper We open the bag and put them on a sheet in the oven, LOL. Usually we use the air fryer, but the basket was in the dishwasher and it was running. I don’t usually mess with homemade fries, the diced potatoes a few posts up were homemade though,
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Gettin' there!
I smeared mustard on it, rubbed it down with a brown sugar, Memphis Dust mix, smoked for a couple hours. I just sprayed it with Sunny D, sprinkled some more brown sugar mix, wrapped her up, and back in the smoker til it hits 140°Attached FilesComment
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Broke in my new 8 in cs, bacon grease and prime New YorkAttached FilesComment
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A fiend of mine gave me a meat grinder. First time making Sausages:
Roughly three pounds of Homemade Italian Sausage (top photo) and three pounds of Bratwurst (bottom photo)
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First time? Nicely done. ðŸ‘ðŸ¼ðŸ‘ðŸ¼ðŸ‘🼠Share recipes if you like! I just did a batch of Italian myself, but I didn’t pipe them as I use it loose more often than not.
You do need a sausage pricker, though. Or a long sewing needle. You will want to pierce where those air pockets are so the skins don’t split wide open during cooking.Last edited by SheilaAnn; March 6, 2021, 04:55 PM.
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