What Are You Chef-ing Tonight, Dr?

pgprescott

caliking said:

Legume said:

...

That's a purty looking ham!

Looks pre-sliced. What did you think of it? Keep thinking to try one, as it would make cutting and serving easier, but worry about it turning out drier than the unsliced ones I usually do.  

They are definitely drier. No question 

fishlessman

caliking said:

Legume said:

...

That's a purty looking ham!

Looks pre-sliced. What did you think of it? Keep thinking to try one, as it would make cutting and serving easier, but worry about it turning out drier than the unsliced ones I usually do.  

I think ireadsomething about this starting in a souxvide but I have had good luck cooking them on their side in fruit juice, bourbon brown sugar cloves etc and bastingofton while spinning them. The bast glaze gets down into the slices well.dont bring them past130 internal though.

lousubcap

@caliking - I have been asked to go down the spiral sliced ham route for a few years now.  I closely follow this award winning and highly regarded recipe here:

Maple-Bourbon Ham    

I hold the glaze paste until around 2 1/2 hours in and cook on a rack over a pan.  Any ham will take a lot of syrup but will sweat it out during the cook.  Juice it up on the homestretch and you will be golden. 
Just my opinion and we all know what those are worth- (Did one Saturday that was extremely well received.) I have had 11 lb ham take 3 3/4 hrs and 9 lb take 4 hrs.  Friggin pig is taking cues from the cow...

4TheGrillOfIt

Worth braving the cold weather…

lousubcap

@4TheGrillOfIt -That is a magazine quality result right there.  The good news is that you likely didn't have to spend a whole lot of time in the cold to achieve that outcome.  The beauty of the BGE and ceramics. 
And the secret to those who aren't baptized!!

Legume

caliking said:

Legume said:

...

That's a purty looking ham!

Looks pre-sliced. What did you think of it? Keep thinking to try one, as it would make cutting and serving easier, but worry about it turning out drier than the unsliced ones I usually do.  

@caliking that’s a regular Costco pre sliced ham, we always get them there.  I changed it up a little this year - sv @140 for 5 hours or so (in the factory vacupack). Removed the wrapping, on a rack in a foil pan, hit with some HEB sweet Tx heat rub, into the pellet grill at 275 high smoke for an hour or so.  Then cranked to 340 and started glazing.  I used the glaze packet that came with the ham, added 1/2 jar of morello cherry jam, some bourbon, some water, some tamarind sauce, some other stuff I don’t remember but was in various shaped jars in the fridge that made it sweet and tangy.  It lost about 2 1/2 cups of juice in the sv (I should’ve saved the ham juice).  Smoking face down kept it from curling up and drying out.

Botch

Legume said:
Then cranked to 340 and started glazing.  I used the glaze packet that came with the ham, added 1/2 jar of morello cherry jam, some bourbon, some water, some tamarind sauce, some other stuff I don’t remember but was in various shaped jars in the fridge that made it sweet and tangy. 

I'm definitely writing that one down!    

4TheGrillOfIt

lousubcap said:

@4TheGrillOfIt -That is a magazine quality result right there.  The good news is that you likely didn't have to spend a whole lot of time in the cold to achieve that outcome.  The beauty of the BGE and ceramics. 
And the secret to those who aren't baptized!!

Lol Thanks, and you are right, of course.  

caliking

@Legume - thanks for the deets. The SV hack is brilliant, and the  color and crust on that are beautiful.   I'll give it a shot next year. 

Love the glaze, too. Especially the cherry jam, and tamarind. 

caliking

@lousubcap - I made egret's ham for Thanksgiving, and it was delicious. Don't know what I did differently, but it was  noticeably better than the first time I made it. That recipe is definitely a keeper. 

caliking

Cornish hens tonight. 

Legume

caliking said:

@Legume - thanks for the deets. The SV hack is brilliant, and the  color and crust on that are beautiful.   I'll give it a shot next year. 

Love the glaze, too. Especially the cherry jam, and tamarind. 

My memory is clearing a bit now.  I remember there being cider vinegar too, that’s where I started, to melt the jam.

Kenji has a couple of posts on SV for city hams.  One he recommends 140 and the other he says 130.  I went with 140 but would use 130 next time to lose less ham juice. It’s cured, it’s in the factory sealed bag, I can see how that would be fine.

Acn

Canugghead

Last night's get together. Didn't want to freeze myself playing with the eggs in the extreme cold, ended up using pellet pooper for the main proteins.

Sorry the only egg involvement was frozen egg smoked salmon used for the dip.


Pulled pork bark got too dry, should have just foiled and finish in oven. Still decent though. Got used to making pulled pork in BGE totally hands off.


Montreal smoked meat turned out much nicer and pushed the pulled pork aside.




First time I doctored and smoked Bush's beans instead of microwaving it straight out of the can , much better of course, will have to try using dry beans some day.


A niece made this incredible ginger bread cheese cake, tastes even better than it looks.


A kid of ours bought this, yum!




Thanks for sticking around, Happy New Year!

Battleborn

My daughter wanted ribs for her 21st birthday (might be the first sign I might of raised her right), so she got ribs. 

GrateEggspectations

Gordon Ramsay’s beef short ribs, with cheese, roasted garlic and onion sweet potato mash, sous vide honey carrots and spinach salad. No plated pics. 

ColbyLang

The color on that reduction is outstanding. Would love to hear more about the cheese/garlic/onion sweet potato mash

GrateEggspectations

ColbyLang said:

The color on that reduction is outstanding. Would love to hear more about the cheese/garlic/onion sweet potato mash

Thanks. I have to say that I was very pleased with the short rib recipe. 

The mash is just something I throw together without a recipe. I boil the potatoes, fry a healthy dose of garlic and onion, then mash that together before adding cream, butter, cream cheese, and shredded cheese (cheddar yesterday), and salt and pepper. Topped with green onions, but adding crunchy element like toasted nuts or pepitas plays really well. 

caliking

GrateEggspectations said:

ColbyLang said:

The color on that reduction is outstanding. Would love to hear more about the cheese/garlic/onion sweet potato mash

Thanks. I have to say that I was very pleased with the short rib recipe. 

The mash is just something I throw together without a recipe. I boil the potatoes, fry a healthy dose of garlic and onion, then mash that together before adding cream, butter, cream cheese, and shredded cheese (cheddar yesterday), and salt and pepper. Topped with green onions, but adding crunchy element like toasted nuts or pepitas plays really well. 

Looks like I've been doing mashed potatoes all wrong. This sounds so good. 

caliking

@Canugghead - what a feast!! I love seeing what you throw down for your family gatherings. That MSM looks particularly tasty. 

Canugghead

caliking said:

@Canugghead - what a feast!! I love seeing what you throw down for your family gatherings. That MSM looks particularly tasty. 

Thanks, still learning from the masters here. Said it before many times, although tedious, for me MSM is easier than ribs, brisket, prime rib, pulled pork, et al. with predictable outcome and ready to serve time.

GrateEggspectations

Turkey sandwiches, featuring a stuffing waffle moonlighting as bread. 

Botch

Poop.  I was really looking forward to this.  "Porchetta-style Turkey Breast Roast", from Cooks Illustrated.
A paste is made with cracked black pepper, cracked dill seed, 1/4 cup each of sage, rosemary, and thyme, six chopped cloves of garlic, and a few other things, whizzed in the processor with 3 Tblspns of olive oil.  
Take a turkey breast, cut off the ribs (if present), carefully peel off the skin in one piece, then separate the breast into two main breasts and two "loins".  Mix thoroughly with the herb paste in a bowl, let set for awhile.
Spread the skin, er, "skin-side-down", in a rectangle.  Lay the breast halves and the loins down into a rectangular shape on the skin; roughly roll it and place over 5 lengths of string, and tie up into a log.  This challenged my mediocre butchery skills, but wasn't too bad.
 

 
Let sit in frig to air-dry overnight (it smelled fantastic this morning when I grabbed the bacon/eggs for breakfast).  Smoked on the Egg at 275˚until it hit 125˚, removed, zip Egg up to 500˚, return for 20 more minutes, then remove and tent with foil for 30 minutes.  I hit every time/temp target, totally.  Served with modified NOLA-al-gratin potatoes (sprinkled cheese on each layer rather than melting it in the sauce, omitted onion, and added a light sprinkle of nutmeg.
 

 
The gratin was the Bomb, even though I had to use low-fat buttermilk (was all the market had).  The Turkey was terrible, just way too much seasoning (I'm not talking salt here).  I may be able to use up the rest, slicing it sandwich-thin, with thick bread, lotsa lettuce/tomato, mayo, etc; its not suitable for eating as a slice of turkey.  
This is the second CI recipe that's been a failure recently; a bit disappointed.  On the bright side, the turkey ribs and breastbone have been simmering, for the last ten hours, in a pot with onions, garlic, bay, celery, carrot and black peppercorns; it smells glorious and I'll be straining it soon to set outside in the snowbank, for tomorrow.  
This was supposed to be my Xmas dinner, but wasn't feeling well xmas eve/day so it was Campbell's then.  Glad I wasn't feeding a crowd.  

Canugghead

@Botch Both look great, too bad about the saltiness on the turkhetta. Was curious about the salt called for in the recipe but got blocked by CI paywall.

lkapigian

Looks killer @Botch thanks for the honest review, I’d be curious to see the recipe to digest the amounts suggested …. I know it’s frowned upon , but I’ll weigh the suggested “ spices” based upon the weight of the protein, .1-.2% seasonings ( dominate spice a bit higher )1% -1.25% salt … No, I don’t do this every time, just when trying something new to help me gauge 

caliking

I feel for ya, @Botch . It’s a real bummer to toil,  and put in that kind of effort, only to say “meh” to yourself. 

Would have said make it into soup, some form of spaghetti sauce, or chili. But, you already have soup on deck, it seems. 

HeavyG

lkapigian said:

Looks killer @Botch thanks for the honest review, I’d be curious to see the recipe to digest the amounts suggested …. I know it’s frowned upon , but I’ll weigh the suggested “ spices” based upon the weight of the protein, .1-.2% seasonings ( dominate spice a bit higher )1% -1.25% salt … No, I don’t do this every time, just when trying something new to help me gauge 

Here's a pix of the ingredients. It is a LOT more "herby" than other recipes for this that I've seen...

Acn

I hate when the store is out of the regular buttermilk, I don't even buy the lowfat option they carry. 

I had always done the vinegar/lemon juice in milk sub, but recently came upon a much better option - 3:1 ratio of sour cream to milk.  It has the right tanginess and mouthfeel.

lkapigian

HeavyG said:

lkapigian said:

Looks killer @Botch thanks for the honest review, I’d be curious to see the recipe to digest the amounts suggested …. I know it’s frowned upon , but I’ll weigh the suggested “ spices” based upon the weight of the protein, .1-.2% seasonings ( dominate spice a bit higher )1% -1.25% salt … No, I don’t do this every time, just when trying something new to help me gauge 

Here's a pix of the ingredients. It is a LOT more "herby" than other recipes for this that I've seen...

That’s a metric load of fresh herbs for sure  and not really referencing a weight , that’s who I find it easier in %

Canugghead

HeavyG said:

lkapigian said:

Looks killer @Botch thanks for the honest review, I’d be curious to see the recipe to digest the amounts suggested …. I know it’s frowned upon , but I’ll weigh the suggested “ spices” based upon the weight of the protein, .1-.2% seasonings ( dominate spice a bit higher )1% -1.25% salt … No, I don’t do this every time, just when trying something new to help me gauge 

Here's a pix of the ingredients. It is a LOT more "herby" than other recipes for this that I've seen...

Diamond crystal salt is airy, I usually cut down 50% if substituting with other salt and measuring by spoon. I try to use weight or % by weight as much as possible as @lkapigian recommends.