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Prime strip dry brined 48 hours with broccoli and painter 's whole roasted cauliflower with green tahini sauce from Yotam Ottolenghi's book "Simple" he posted a few days ago. This was my first steak cook on the PBC and it was fantastic. I've always been a reverse sear on the SNS Kettle person, but I may change that after eating this. I don't recommend cooking the cauliflower in smoker - it seemed to absorb the charcoal smoke in a very bad way. My wife said it tasted like a charcoal briquet, and she was correct. I will do it in the oven next time.
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My wife didn't let me down. Eggs magically showed up late this A.M. So the results of the omlet below. Oh, I used the B.H. 3 cheese I mentioned in yesterday. Kicked up the omlet. My new go to for a cheese with some heat.
Another happy ending.
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It’s family pizza night. These were bar style pies in the style of Colony Grill in CT which is my sons favorite place. Mine had pepperoni, fresh jalapeños and hot chili oil.
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Tried something a little different that I picked up at the Nahunta Pork Center...Pork Ribs w/ Side Meat...
I left the skin on the ribs (learning moment) and scored the skin...Coated them with Butcher BBQ Brisket and Steak Rub as the base layer, after resting for a few hours I coated them in Sweet Rub of Mine...Then onto the PBC for a few hours...
I also fixed up a batch of beans to go on the Kettle, the bacon on the beans was country bacon from the Pork Center...
Final results, the ribs had good flavor but I will definitely remove the skin next time, beans were awesome...
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First post-medical issue cook:
EVOO Shrimp Scampi served over Squid Ink Pasta with Roasted Cherry Tomatoes and Broccoli Raab.
Lightly sprinkled with Parmesan Reggiano.
Spinaker Back in the saddle brother.
Last edited by troymeister; February 10th, 2019, 07:49 PM.Comment
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Prime NY strip and roasted broccoli
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Broke in my new 17” lodge with roasted chicken in a bed of veg. Spatchcock the chicken and made some stock with other veg and the backbone. Was amazing in flavor, I’ve never made stock like this although I have a bag of bones in the freezer waiting for a big batch of stock some day.
But great flavor on the chickken using Kenji’s recipe, in a way minus the baking sheet of course. Oil, Baking powder, s/p and The great Simon&Garfunkel rub. Skin was crisp and flavorful.
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It was my birthday yesterday (dirty thirty) so I decided to host a party on Saturday and celebrate with an American Wagyu gold-grade brisket from SRF.
The meat arrived on the 1st of February and it dethawed in my fridge for a while.
(Bonus steaks for Valentine's day)
The 20+lber was only about $10 more than the 18-20lber ($215 total) so I got the large one since I was expecting 12-15 guests.
I started the dry brine on Thursday at around 12:30pm. I trimmed it but didn't take too much of the fat cap off. In retrospect I should have taken a little bit more off in the flat on the right side towards the middle, but as this was my second brisket ever I'm not very good at recognizing where to cut yet. In the end it didn't matter much, just a little fatty for a few slices in one spot.
On Friday at about 6:30p I took it out of the fridge and applied the rub. I used Meathead's Big Bad Beef Rub. I also injected it with beef broth (and made a mess in my kitchen doing so). It was too big to inject in my sink. This was my first time ever injecting something.
To prep for my big day I bought a cheap choice brisket to do a trial run with on my smoker (a Camp Chef Woodwind). It was smaller, ~12 lbs, and I didn't have an injector. Besides those three factors everything else should have been consistent. The cook took around 16-18 hours @220 degrees (with crutch) for that one, so I planned for 20 hours for this one with no crutch. I got it in at 8pm figuring it'd be done around 2-4p and I would rest it in my faux cambro until dinner was served Saturday at 6:30pm.
I checked it at midnight before I went to bed and was surprised that the temperature was already at 170 degrees. I mopped it with Meathead's Texas Mop Sauce to cool it a bit and add more moisture for the stall to cook through and figured maybe it was just stalling at a higher temp. I went to bed but couldn't sleep as I was worried about my meat and checked it again at 2am. It read 180 degrees and I mopped it again. Figuring there wasn't much else I could do at this point I went to bed and set my alarm for 8:30am Saturday morning.
I checked the temp and it was at 209 degrees. Somehow it powered through the stall and cooked in less than 12 hours. I'm not sure if it was due to the injection or the higher fat content of the cut, but I was unpleasantly surprised since I had 10 hours until dinner. I wrapped it tightly in foil and put it in my faux cambro. I brought the cooler inside where it was warmer, and filled it top to bottom with bath towels to try to insulate it as best as I could and hoped for the best.
Worried I would have an inedible, overcooked mess to feed my guests, I woke my girlfriend up and we made an emergency trip to Costco at 9am. I bought three packs of spareribs and prepped them with my own pork seasoning and made a Kansas City style BBQ sauce for them. They hit the smoker at about 1:30pm. We finished the rest of the hors d'oeuvres and side dishes by 3p and I took a nap until 4p when my first guest arrived.
6:30pm finally came and I pulled the brisket out with my fingers crossed. Temp read 126 degrees. It was below where I wanted it, but I figured it would be ok to serve. With my guests looking on and my heart in my throat I cut into it...
It was beautiful.
While not perfect, it tasted fantastic and my guests all loved it, many saying it was the best brisket they've ever had. Moist, meaty, tender, juicy, exploding in flavor, it was incredible. Definitely lessons learned for the next time but I have to say that this was a success.
I also had 30 lbs of ribs, so no one left hungry
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That scotch egg thing got me. I hard boil the eggs so I can eat them for breakfast on the way to work. Local sausage mixed with TN Pride hot sausage, dusted with memphis dust, glazed with blues hog sauce. Did these on the traeger scout.
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Those look great. Have to try that again. Only made once, deep fried, and was not super impressed. -
I put them on the pellet grill at 250 for around 45 min till the sausage was done. They are really good. fzxdoc posted this link http://jesspryles.com/recipe/smoked-scotch-eggs/
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Reverse Seared Tri-Tip with Big Bad Beef Rub and a kiss of mesquite to balance out the sweetness of the rub. Served with steamed broccoli and roasted tri-color potatoes. Set up 2-Zone cooking and came out amazing. I like mine mooing a bit louder but happy wife = happy life so Medium Rare it is. Perfect cut across the grain.Attached FilesComment
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Last Friday was my birthday (65, I get the Sr. discount now), and on Friday I grilled myself T-Bones, which I have been doing for about 35 years now. However, this year I did it inside on the IR grill. Still turned out great, and those pictures can be found of the "Where's the Beef?" thread.
Also for my birthday my son and his family were with us on Sunday, and I did use the Grilla for that meal. I did a half a brisket (the processor cuts it in half when he does our half). He also trims it up pretty good. I did the brisket and a couple of pork shoulder roasts. They had dry brined for about 24-36 hours. I put them in about midnight at 225, and at 7 am they were all in the 180 range. Took them off, wrapped everything in foil, added some beef broth in with the brisket, and put them in the oven at 225. I figured it would be easier to tell someone in the family to run home and turn off the oven than to tell them what to do with the meat in the smoker if they hit 200+ while I was busy at church. Didn't have to worry, I turned off the oven at about noon, with everything between 200 and 205. They stayed there til about 1, when my wife had everything else done. I don't do a lot of brisket, since there's only one (or two the way mine get cut) to a half. I guess I ruined this one. I didn't cut it the way you're supposed to. I couldn't, it shredded every time I tried to cut against the grain. Either my knife wasn't sharp enough, or it was two done. I thought bark was supposed to get soft if you wrapped? But it was really juicy, and no one in my family complained. They ate most of it, and my son was willing to take half of what was left home with him. I'm glad they aren't as picky as I am.
Brisket on the right, one of the pork roasts on the left.
Could not get it to cut the way I wanted. It wanted to be shredded beef.
I just chopped up the pork, but that's what I planned to do.
Here's one platter of a mix of both.
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Pretty obvious you can't get either a smoke ring or bark with a pellet burner! More seriously, very happy with the way the Grilla held temp. Not the coldest night we've had, but down in the teens, and it kept right on temp, taking into account the swing of course. Did use more pellets than when it's 90. -
It sure looks like a smoke ring on my phone. Anyway it looks delicious. Happy 65th!
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