A few recent cooks

AleBrewer · August 2012

Did a few cooks while my wife was out of town for an Iron Girl Triathlon. I got to stay home and finish painting and watch the dog!

A really nice center cut pork chop....this was about 2" thick too! I hit it with some DP Red Eye Express. Turned out great.

Next night was a CAB choice ribeye with DP Cowlick, and a few slices of fresh pineapple with some DP Pineapple head rub. Came out great, and the Cowlick was awesome...and so was the pineapple head!

Next up was about 7lbs of loin for Canadian bacon and a rack of St. Louis spares. Bacon was cured using a wet cure/brine from the book Charcutrerie. Turned out to be the best Canadian bacon I have ever made!

And the ribs were pretty good too. Finished with some Stubbs original.

nolaegghead · August 2012

Wow, you've been busy - looks great!

When can I come over?

Hungry Joe · August 2012

They all look great. You better hope you wife doesn't see all the fun you have been having, um....painting.

;)

stike · August 2012

Your bacon is sliced better by hand than when i use my cheapo 'deli' slicer. :(
:))

LizzieSamps · August 2012

Wow, nice knife work!

AleBrewer · August 2012

Well....besides all the "ummm painting" ....I also installed a new outlet by the egg so I don't have to use an extension cord with the Guru, and I also put in a motion light for Egging at night. So much for a relaxing vacation!

As far as the slicing goes.....it's all in the knife! That slicing knife makes quick work of that bacon.

CanadianAnvil · August 2012

Looks like a cutco knife?

Brownie · August 2012

nice looking grub.

Adamd · August 2012

I love that Stubb's BBQ sauce!!!

smokesniffer · August 2012

Wanna share your bacon recipe??? B-)

newegg13 · August 2012

Nice cooks and post. What kind of knife is that?

cazzy · August 2012

Great looking cooks! The canadian bacon is very impressive.

AleBrewer · August 2012

Canadian Bacon recipe can be found here:
http://ruhlman.com/2011/02/canadian-bacon-brining-basics/

The knife is a Victorinox 12" granton edge slicing knife. I got it a few years ago....really happy with it, and it wasn't all that expensive.

Austin Egghead · August 2012

Very nice cooks. Canadian bacon one of my favorites, thanks for the link. I like your taste in knifes.

Budgeezer · August 2012

The bacon looks awesome, thanks for sharing the recipe.

fletcherfam · August 2012

I love the idea for the canadian bacon, what temp did you cook it at?

AleBrewer · August 2012

I smoked the bacon at 230° grate temp until the internal temps hit 150°. I used peach wood on the bacon and ribs. Gives a nice subtle flavor to the bacon.

I highly recommend using the fresh herbs and garlic that the recipe mentions. I have made CB several times in the past, but never used any aromatics.....they really are a great addition to the bacon.

stike · August 2012

fletch.. check the recipe. hot smoke usually to 150 (hot smoke is 180-225, 250 max roughly)

nolaegghead · August 2012

I sliced up my my last batch of CB last night. I got distracted and pulled them off at 158F, I was shooting for 145. Smoked at 200 F to get a lot of smoke in them. Used apple. Came out great, just ate a CB sammich for lunch.

AleBrewer · August 2012

Nice!.....I gotta get mine into foodsaver bags and into the freezer today.

nolaegghead · August 2012

I was sitting on these uncut for about a week waiting for my meat slicer to come in. I cut half thin and half thick.

AleBrewer · August 2012

nolaegghead said:

I was sitting on these uncut for about a week waiting for my meat slicer to come in.

What slicer did you get?

nolaegghead · August 2012

I got the Chef's Choice 615. Love it, based on that first time use of slicing 7 or 8 pounds of loin.

It wasn't the cheapest one out there, but it has great reviews. $150 on Amazon.

AleBrewer · August 2012

Nice.....I've been keeping an eye out for a used commercial one.....never seem to be at the right place/right time.....or they are too expensive.

Will that 615 shave pretty thin?

nolaegghead · August 2012

Yeah, mechanically, it seems capable. Depends on what you're slicing. There's probably a little more play than there is on a Hobart (I used to have a Hobart, wish I didn't sell it, but it was huge....).

Anyway, it's surprisingly well built and easy to clean.

stike · August 2012

uh. not to pee in the pool. the chef's choice home-sized ones don't slice very thin, unfortunately. i have tried (and tried, and tried). whether the meat is chilled or not, the slicer doesn't manage very thin slices well. the adjustable platen thing (determines thickness ) bends as you slide the meat against it. you can get slices that are tin on one end and thicker on the other. no only does that make you crazy, but the chunk you are slinging will start to get slanted. as you cut more, the meat will start to loo like you are slicing it diagonally.

very disappointed in the thing. seems the only option is a 150 dollar chef's choice, or a 1500 craigslist deli slicer.

nolaegghead · August 2012

There were a bunch of cheaper Chef's choice models. I just got this one a day before yesterday and used it once. I'll run some stuff through it and see what it'll actually do. I'm sure it won't do bresaola paper thin cuts. The back plate has a little play, about what I expected. The pool is about 97% pee already, so no worries.

stike · August 2012

i think mine was $139. there seemed to be a couple chef's choice models, but all basically the same thing. if yours works, i would be happy to hear it.

AleBrewer · August 2012

I like my prosciutto shaved very thin, so I'll wait till I find a good deal on a used one. .....and I don't have a pool

nolaegghead · August 2012

You'll want to look for one with the non-serrated blade if you want microtome thin. Or buy a second blade.

fletcherfam · August 2012

Stike, you sure you don't work with me? Everyone at my work calls me Fletch.

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