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An Assortment of Recent Cooks (Pic Heavy)
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Big_Green_Craig
Posts: 1,578
It seems that life never slows down, but I guess that's a good thing. We've recently moved into out new place and I think we are 100% settled...FINALLY. (I hate moving...)
Anyways, onto the "meat of the thread"...
I ran across some beautiful yellow fin tuna at a local market. The quality was superb. I brushed the fish with some grape seed oil and seasoned with salt, pepper and a combination of white/black sesame seeds before hitting a screaming hot cast iron skillet on the MIni Max. I served it with a jicama, carrot & zucchini slaw wrapped in a zucchini roll and a homemade ponzu sauce.
Ponzu Sauce (no measurements were recorded, just taste tested)
soy sauce
rice vinegar
rice wine
brown sugar and lemon juice
This is my standard Paella recipe with chicken thighs, spicy andouille sausage, shrimp and some king crab. We love paella!
My local butcher started dry aging their own beef. Here are a couple bone-in NY Strip steaks that were dry aged for 28 days. "Tender" was not even an appropriate term for these cuts. These were reverse seared on the Mini Max and served with a lumpy mashed potato and a sauteed mushroom pan gravy.
We've been trying to add more fish and seafood to our diet. Mrs BGC loves some Chilean Sea Bass. Seasoned it with salt, pepper and a couple lemon wedges, then rolled it inside of a banana leaf. This cooked at 500F indirect for approx 11 minutes. Served this sea bass with spiral cut carrots, zucchini & squash, wild rice pilaf and a carrot/onion puree.
Lastly, brisket...
My brisket always turns out tender, juicy and has a nice smokey flavor. However, the smoke ring has always been elusive.
(I know, smoke ring doesn't really matter, but you eat with your eyes first.)
This time, I loaded up the XL with 6 sticks of wood and piled my lump in and around it and smoked at 250F. I seasoned it with @MeatChurch Holy Cow, of course. Once the brisket reached 170IT, it was wrapped in butcher paper for the remainder of the cook. The brisket was meat jello using the probe test and finally pulled at an internal of 198 in spots and 201 in others. It rested in a Cambro a little longer than I'd have liked, but it was absolutely phenomenal. Great bark, excellent smoke, flavorful and plenty of juice. Excellent results.
I'm happy to answer any questions to things I may have overlooked or left out.
Hope you enjoy!
Anyways, onto the "meat of the thread"...
I ran across some beautiful yellow fin tuna at a local market. The quality was superb. I brushed the fish with some grape seed oil and seasoned with salt, pepper and a combination of white/black sesame seeds before hitting a screaming hot cast iron skillet on the MIni Max. I served it with a jicama, carrot & zucchini slaw wrapped in a zucchini roll and a homemade ponzu sauce.
Ponzu Sauce (no measurements were recorded, just taste tested)
soy sauce
rice vinegar
rice wine
brown sugar and lemon juice
This is my standard Paella recipe with chicken thighs, spicy andouille sausage, shrimp and some king crab. We love paella!
My local butcher started dry aging their own beef. Here are a couple bone-in NY Strip steaks that were dry aged for 28 days. "Tender" was not even an appropriate term for these cuts. These were reverse seared on the Mini Max and served with a lumpy mashed potato and a sauteed mushroom pan gravy.
We've been trying to add more fish and seafood to our diet. Mrs BGC loves some Chilean Sea Bass. Seasoned it with salt, pepper and a couple lemon wedges, then rolled it inside of a banana leaf. This cooked at 500F indirect for approx 11 minutes. Served this sea bass with spiral cut carrots, zucchini & squash, wild rice pilaf and a carrot/onion puree.
Lastly, brisket...
My brisket always turns out tender, juicy and has a nice smokey flavor. However, the smoke ring has always been elusive.
(I know, smoke ring doesn't really matter, but you eat with your eyes first.)
This time, I loaded up the XL with 6 sticks of wood and piled my lump in and around it and smoked at 250F. I seasoned it with @MeatChurch Holy Cow, of course. Once the brisket reached 170IT, it was wrapped in butcher paper for the remainder of the cook. The brisket was meat jello using the probe test and finally pulled at an internal of 198 in spots and 201 in others. It rested in a Cambro a little longer than I'd have liked, but it was absolutely phenomenal. Great bark, excellent smoke, flavorful and plenty of juice. Excellent results.
I'm happy to answer any questions to things I may have overlooked or left out.
Hope you enjoy!
Comments
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Looking good man!------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
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Great post. Presentation is off the charts.
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How come nobody calls it Patagonian Toothfish?
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
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Nice looking cooks, love the brisket pic!Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
I don't care what anyone says, your food is outstanding! I'm jealous.
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Great food porn as always. I love the idea of stacking the wood sticks in with the lump, did that change the cook in any discernible way?LBGE 2015 - Atlanta
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Wow. That's some fantastic looking food. Are you a chef?. You could be.
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Looks amazing!
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MelSharples said:Great food porn as always. I love the idea of stacking the wood sticks in with the lump, did that change the cook in any discernible way?
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If that all tasted 1/2 as good as they looked you were styling. Bravo.Large Big Green Egg in a nest. North Shore of Boston.
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sparky1 said:Wow. That's some fantastic looking food. Are you a chef?. You could be.
No, I am not a professional chef.
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Great looking brisket man!
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I cry tears of joy. Such beautiful food. One question for ya, you're an Atlanta area guy right? Where are you getting that wonderful seafood? Thanks.Firing up the BGE in Covington, GA
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jonnymack said:I cry tears of joy. Such beautiful food. One question for ya, you're an Atlanta area guy right? Where are you getting that wonderful seafood? Thanks.
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I actually drive by BuHi farmers market everyday to and from work. Love that place. Thanks.Firing up the BGE in Covington, GA
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GATraveller said:How come nobody calls it Patagonian Toothfish?
Formerly of Houston, TX - Now Located in Bastrop, TX
I work in the 'que business now (since 2017)
6 Eggs: (1) XL, (2) Large, (1) Small, (1) Minimax & (1) Mini - Egging since 2007
Also recently gained: (1) Gas Thing (came with the house), (1) 36" Blackstone Griddle & (1) Pitts & Spitts Pellet Smoker -
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Those are some awesome eats, man! And the pictures are fit for any of the best food mags out there.Greenwood, IN | XL BGE | Weber Genesis | Blackstone 28 | bunch of accessories
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Your presentation is excellent........and I'm sure it tastes great, too!South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS
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JUST BEAUTIFUL !! that steak w/ mashed taters & gravy is talking to me. @Big_Green_Craig can you explain to me how you reverse sear AND make pan gravy? I assume you sear in C.I. skillet on the egg, but use any fat or go dry?Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
Check out the Hong Kong Supermarket at Jimmy Carter and 85 as well (east side of 85 behind Chickfila) the pork and seafood department is a site to behold. They also have some very cool utensils near the front, knives and blades I've never seen before. There's also a Vietnamese bakery in one of the stalls at the front that has fresh baguettes and other French pastries.LBGE 2015 - Atlanta
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MelSharples said:Check out the Hong Kong Supermarket at Jimmy Carter and 85 as well (east side of 85 behind Chickfila) the pork and seafood department is a site to behold. They also have some very cool utensils near the front, knives and blades I've never seen before. There's also a Vietnamese bakery in one of the stalls at the front that has fresh baguettes and other French pastries.Firing up the BGE in Covington, GA
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jonnymack said:MelSharples said:Check out the Hong Kong Supermarket at Jimmy Carter and 85 as well (east side of 85 behind Chickfila) the pork and seafood department is a site to behold. They also have some very cool utensils near the front, knives and blades I've never seen before. There's also a Vietnamese bakery in one of the stalls at the front that has fresh baguettes and other French pastries.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Nicely presented Craig! The Sea Bass looks killer! I see you got a bit of a ring on this brisket and appears, from what I can see, to be quite uniform....was this a better ring than your previous one's?LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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NPHuskerFL said:Nicely presented Craig! The Sea Bass looks killer! I see you got a bit of a ring on this brisket and appears, from what I can see, to be quite uniform....was this a better ring than your previous one's?
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All I can say is WOW!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va
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