Food / Drink TCG Grillers, smokers and red meat enthusiasts
- Thread starter OffshoreDrilling
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Let's agree to disagree. I fundamentally hate cooking in general. HATE IT. Always have, always will. LOL This smoker is the wife's version of keeping up with the jones aka her brother. He likes cooking. I don't.
Also, as a follow up, last night, doing the Filets. I turn the Ooni on 20-25 mins prior to the Sous Vide being done and toss the cast iron pan in the Ooni to get heated up so we can sear the Filets.
Previously, I would use a "mitten" pot holder glove and wrap the cast iron handle in 1 or 2 generic pot holders that we've had forever and that worked. It's been a 2 person job to sear them due to some logistics of our patio. Recently, I found some "high temperature BBQ gloves" and picked them up. They tag said they're rated for 950 degrees or something, sweet. Ooni gets to 950 easily, so I though they'd work for last night.
I was wrong.
Get the Filets out of the Sous Vide, we go outside to sear them, I got both gloves on, I grab the pan and she tosses the first Filet on the griddle. THEN THE PAIN.
BURN
OUCH
OUCH
OUCH
Yeah, the outside of the glove started to melt and I have a nice pea sides blister on my finger now.
All the more reason to not fucking cook anymore. LOL
Final product from last night. Mix between Webber Brown Sugar Rub and Kill Hogg BBQ.
Smoked on the Traeger at 225F for 6 hours, no wrap. Sauced the last hour with Sweet Baby Rays.
Bones pulled clean out, yet had just enough hang on while you ate that they didn't just fall in your lap.
Smoked on the Traeger at 225F for 6 hours, no wrap. Sauced the last hour with Sweet Baby Rays.
Bones pulled clean out, yet had just enough hang on while you ate that they didn't just fall in your lap.
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Amy's out of town so I smoked a ham with a honey mustard glaze. Used cherry wood chunks on the kettle.
I can eat for several days on this. ?
Ham, ham, ham, ham...
I just tried a piece. Smoking these things is way better than just heating them up. I stay away from sugar but a brown sugar/pineapple or orange glaze on top of the honey mustard would be phenomenal.
I can eat for several days on this. ?
Ham, ham, ham, ham...
I just tried a piece. Smoking these things is way better than just heating them up. I stay away from sugar but a brown sugar/pineapple or orange glaze on top of the honey mustard would be phenomenal.
Looks a bit like a Coriander and black pepper murder scene. I did my own seat of the pants Pastrami Turkey breast. Wet brine was loads of picking spices and garlic. Small amount of brown sugar (personally like pastrami that is less sweet). I omitted salt because the turkey breast was salinized already by processing (aldi brand). Let it brine for 3 days.
3 days kind of worried me that the wet brine would deteriorate the meat a bit too much, and texture would suck. Happy to report that did not happen.
Rub was 1 part coriander 2 parts fresh cracked black pepper, laid on THICK. Thats it. Smoked over grapewood chunks and lump coals.
Strong flavors, even stronger aromas. Turkey flavor definitely overwhelmed by everything else going on. Thickest cut of this is the best. Wish there was a smoke ring to it, smoke flavor is definitely present. Definitely will do again.
I'll be honest, i wanted chinese tonight, but didnt want this to go to waste and overbrine. Glad i cooked it, one bite and glad i was eating this instead of kung pao.
3 days kind of worried me that the wet brine would deteriorate the meat a bit too much, and texture would suck. Happy to report that did not happen.
Rub was 1 part coriander 2 parts fresh cracked black pepper, laid on THICK. Thats it. Smoked over grapewood chunks and lump coals.
Strong flavors, even stronger aromas. Turkey flavor definitely overwhelmed by everything else going on. Thickest cut of this is the best. Wish there was a smoke ring to it, smoke flavor is definitely present. Definitely will do again.
I'll be honest, i wanted chinese tonight, but didnt want this to go to waste and overbrine. Glad i cooked it, one bite and glad i was eating this instead of kung pao.
First go on the pellet grill was a relative success. For the first time I’ve ever made ribs period they came out good. Around 2.5 hours at 275 with the mustard rub down and dry rub on them.
Put them in foil with brown sugar, tiger sauce, squeeze margarine, and mikes hot honey for another hour and a half.
out of the foil and back on the grill for about an hour. Cooked down the foil juice and brushed on twice.
Flavor is great they were just a little too fall off the bone for me.
Put them in foil with brown sugar, tiger sauce, squeeze margarine, and mikes hot honey for another hour and a half.
out of the foil and back on the grill for about an hour. Cooked down the foil juice and brushed on twice.
Flavor is great they were just a little too fall off the bone for me.
Just plain SPG ribs. Wrapping with some brown ale and applecider vinegar. And the cream cheese thing.
Amy doesn't like steak.
Amy's not home.
Steak Diane tomorrow!
(She told me to eat some of the steaks in the freezer. Somehow I have around 20 of them.)
Amy's not home.
Steak Diane tomorrow!
(She told me to eat some of the steaks in the freezer. Somehow I have around 20 of them.)
Ive recently been more into the plain bob SPG rubs these days, and also hadn't done a sauced rib in probably 4 years now. Kosmos Q rib glaze game changer was probably some sort of catalyst for me to to rethink and try something different. Whenever i do something with SPG or even just dialing the amount of rub back a lot, theres normally more meat and smoke flavor present. These ribs were no slather/binder, no fine granule rub of anykind. 4 hours of smoke, hickory and Peach wood. An hour wrap, 30 mins sauced.
I wrapped in foil with Moose drool brown ale, hoff hot sauce, and apple cider vinegar. Not a lot of it though.
Half hour cook with Lillys Q Carolina gold sauce on for the finish. My favorite pork BBQ sauce. I love mustard and pork combo. Very bold flavor back ribs. Not sure how it looks in picture, but smoke ring is nuts. I think slathers/binders, and fine granule rubs block the developement of the smoke ring. I firmly believe this here forward. These were smokeyer (sp?) And more flavorful with pork than my defacto back ribs. Everyone including myself enjoyed them, but prefer my normal dry rub ribs over it.
Used to think sauce was a crutch for bbq that sucks, maybe its the 5G radiowaves coming straight from the raspberry vinegarette galaxy from the Zeta-retuculian alien race, Memphis supremacy, or my biases slanted hard towards movie theatre butter. But i think that people enjoy sauced ribs, sauce ribs once an a while. It isnt bad or evil, i promise.
The biggest experiment of all though, smoked cream cheese. It's good, you should do it. Sishitos and carrots are great for dipping.
I wrapped in foil with Moose drool brown ale, hoff hot sauce, and apple cider vinegar. Not a lot of it though.
Half hour cook with Lillys Q Carolina gold sauce on for the finish. My favorite pork BBQ sauce. I love mustard and pork combo. Very bold flavor back ribs. Not sure how it looks in picture, but smoke ring is nuts. I think slathers/binders, and fine granule rubs block the developement of the smoke ring. I firmly believe this here forward. These were smokeyer (sp?) And more flavorful with pork than my defacto back ribs. Everyone including myself enjoyed them, but prefer my normal dry rub ribs over it.
Used to think sauce was a crutch for bbq that sucks, maybe its the 5G radiowaves coming straight from the raspberry vinegarette galaxy from the Zeta-retuculian alien race, Memphis supremacy, or my biases slanted hard towards movie theatre butter. But i think that people enjoy sauced ribs, sauce ribs once an a while. It isnt bad or evil, i promise.
The biggest experiment of all though, smoked cream cheese. It's good, you should do it. Sishitos and carrots are great for dipping.
Here's the Steak Diane. I don't know why restaurants don't make this anymore? It tastes great, isn't that hard to make and the flaming cognac is a wow moment at the restaurant.
Started with some pounded strip steaks, shallots and mushrooms.
The sauce is made by using a demiglasse or just reducing beef broth, tomato paste and butter. Add some corn starch to thicken and set aside. Sear the steaks in cast iron or steel pan to rare and set them aside to rest. Use the same pan to soften the shallots and mushrooms. Add some Cognac or similar alcohol and then tilt the pan or use a torch to light it and burn off the alcohol. Add cream, the beef broth, Dijon mustard and Worcestershire Sauce. Season. After it reduces a bit, add the steaks.
Spoon over some of the sauce, mushrooms and shallots and serve.
The steak should be rare to medium rare. No more. Great flavor and tender.
Man. it has been so long since I made this. I need to see if Amy might be OK with it so I can make it more often.
Started with some pounded strip steaks, shallots and mushrooms.
The sauce is made by using a demiglasse or just reducing beef broth, tomato paste and butter. Add some corn starch to thicken and set aside. Sear the steaks in cast iron or steel pan to rare and set them aside to rest. Use the same pan to soften the shallots and mushrooms. Add some Cognac or similar alcohol and then tilt the pan or use a torch to light it and burn off the alcohol. Add cream, the beef broth, Dijon mustard and Worcestershire Sauce. Season. After it reduces a bit, add the steaks.
Spoon over some of the sauce, mushrooms and shallots and serve.
The steak should be rare to medium rare. No more. Great flavor and tender.
Man. it has been so long since I made this. I need to see if Amy might be OK with it so I can make it more often.
Waiting for some take out from Chicago Culinary kitchen.
chicagoculinarykitchen.com
Waiting for some brisket, pork, smoked beans and bread pudding with fireball whiskey caramel sauce
Best BBQ in Illinois | Chicago Culinary Kitchen
At Chicago Culinary Kitchen, we’re more than just a restaurant. We keep our menu simple and use only the highest quality ingredients. All our meats & sides are smoked or cooked fresh for that day’s service. We feature amazing daily specials that range from BBQ to Internationally-inspired Dishes...
chicagoculinarykitchen.com
Waiting for some brisket, pork, smoked beans and bread pudding with fireball whiskey caramel sauce
Have read about them but never tried. How is it and what’s your favorite dish?Waiting for some take out from Chicago Culinary kitchen.
Best BBQ in Illinois | Chicago Culinary Kitchen
At Chicago Culinary Kitchen, we’re more than just a restaurant. We keep our menu simple and use only the highest quality ingredients. All our meats & sides are smoked or cooked fresh for that day’s service. We feature amazing daily specials that range from BBQ to Internationally-inspired Dishes...
Waiting for some brisket, pork, smoked beans and bread pudding with fireball whiskey caramel sauce
Here's the Steak Diane.
Started with some pounded strip steaks,
Jeebus ! Look at the marbling on those steaks !
One could drink 2 bottles of Tabasco sauce and shit fire water on them and they'd be delicious !
Costco, I suppose????
Those are actually Sam's Club choice steaks for $12.99 lb. I check them every time I go and dig through the pile for the best marbled steaks. The marbling is better than their prime steaks that are $25 lb.
That's probably why I have 20 steaks in the freezer. I can't pass up a well marbled steak for a "bargain" price. These steaks were $7.99 lb a year ago.
That's probably why I have 20 steaks in the freezer. I can't pass up a well marbled steak for a "bargain" price. These steaks were $7.99 lb a year ago.
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