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What Are You Chef-ing Tonight, Dr?
Comments
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More of a bump. Taco Tuesday tonight. Celebrating a few birthdays and Father's Day etcLarge, Medium, MiniMax, 36" Blackstone
Grand Rapids MI -
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Canugghead said:Mickey mouse cook compared to the two above
Lit the pit for fun on a hot day,
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threw some kebabs on when the flame died down with a bed of hot embers
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chick butt kebabs was the bomb
served with pickled red onion and chili, on store bought naan toasted over the embers.
Where do you find the chicken butts? Grocery store? Or, do you trim them off 1/4's, etc. and save?#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
@caliking yup, deboned a pile of leg 1/4's a while back to vac seal and freeze, saved the bones for soup and butt for kebabs.canuckland
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For the record @Canugghead is a worthy challenger to Jacues Pepin and messing about with chix, ducks and turkey. "I don't have to use knife very much."The classic Jacques Pepin chix ballotine video. What skills-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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@lousubcap our resident chix ballotine guru is @paqman.canuckland
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At least I was dealing with the GWN experts!
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
lousubcap said:The classic Jacques Pepin chix ballotine video. What skills-
I do need to remember to try his "pulling" technique next time I do parts.___________"When small men begin to cast big shadows, it means that the sun is about to set."
- Lin Yutang
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Not really "chef-ing", but I did fire up my Small.
This was my last sausage package from the monthly subscription I had with Olympia Provisions (Portland OR), it was a greek sausage called "Loukaniko". I've never heard of it before, its made with pork, garlic, oregano, spices, and lemon zest (there's a bunch of recipes on the web). Easily one of the best sausages I've ever had, will be making this myself soon.
I saw a couple months ago that my local "Harmon's" grocery chain now carry Olympia Provisions stuff, a lot cheaper than my subscription but still a bit pricey. Will be fun to see if I can reproduce it.___________"When small men begin to cast big shadows, it means that the sun is about to set."
- Lin Yutang
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I used to make a chicken ballotine every other week… I was getting pretty good but nowhere close to Pepin 😂🤣. I am way overdue for one!____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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From the weekend… beef ribs rubbed with Schwartz’s rub, acquired in Montreal recently.In the fridge overnight, then steamed in the IP for a couple of hours. Was seeing if it would be close to Montreal Smoked Meat, and it kinda was#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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@caliking for MSM, you would add clove, cinnamon, and allspice to the mix.____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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paqman said:@caliking for MSM, you would add clove, cinnamon, and allspice to the mix.This was more of a wild riff re: texture (without the cure). Haven’t had enough MSM to understand the finer details, but I really enjoyed it on our trip.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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caliking said:
The article below mentions 3 main differences:
Cut of beef:
Pastrami: navel
MSM: brisket
Spice mix:
Pastrami - coriander, black pepper, sugar
MSM - black pepper, coriander seeds, more garlic, and sometimes mustard seeds, bay leaf, and other aromatics. “Other aromatics” is the key here and that’s the cinnamon, clove, and allspice.
Brine:
Pastrami: wet
MSM: dry - I can say that in the case of Schwartz, it isn’t true, they use a wet brine.
https://www.seriouseats.com/difference-between-pastrami-smoked-meat-katzs-schwartzs-mile-end
From what I understand, Schwartz prepares the meat with a brine that contains all the aromatics. They then rub the meat with the steak rub prior to smoking.____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
oh man... I'm starting to get that " about to dive down a rabbithole" feeling
You've given me some ideas @paqman. Thanks!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
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Canugghead said:____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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Smoked Wings & roasted VegColumbus, 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” -
paqman said:Canugghead said:canuckland
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Blackberry jelly
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Ribeyes. Sent the boy to get "steaks and taters" after work. He and I are alone for a few days at the lake. Guess I can't complain that he got 1.8 oz steaks...2 of em. And the biggest taters I've seen in a while.
I froze one and cut one in half depth wise. Made for a great dinner.
Fish, Hunt, Cook....anything else?
1LBGE, 1MMBGE, somewhere near Athens GA -
Canugghead said:paqman said:Canugghead said:
https://www.stuffers.com/collections/starter-cultures-and-acidifiers/products/sodium-erythorbate-454-grams
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
Thanks @paqman will probably pick your brain again when it comes down to the knitty-gritty.canuckland
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Last night:
Braised pork trotter on noodles. Delicacy for bottom feeder
Tonight:
Got invited to this...
Bone marrow and home made sd baguette
Reverse seared ribeye and farmer's sausages
canuckland -
two more steaks were sliced up and swimming in herbed butter (no pic)canuckland
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LBGE, 28” BS, Weber Kettle, HCI 7.8 SE Texas
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LBGE, LBGE-PTR, 22" Weber, Coleman 413GGreat Plains, USA
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Money shot says it all. Great result right there.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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