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What Are You Chef-ing Tonight, Dr?

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  • lousubcap
    lousubcap Posts: 34,717
    I don't know a thing about putanusca flavour (nod) but I know and enjoy anchovies.  I will give the flavour further exploration AM Thursday.  
    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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  • kl8ton
    kl8ton Posts: 5,966
    edited January 16


    23.5 lb before trim Costco prime. 

    It's been in the fridge in cryo since New Year's. 

    Test fit showed even if I "brick" it, I would have to hack off the end. 

    Well it worked out. There was a very large pocket of hard fat that i cored out of the point area. I cut the end of the flat off and shoved it in the newly created "point cave." 

    The large is taking it's sweet fancy time getting to temp on this 23 degree morning!

    Edit: Dome thermo was about 100 degrees off. Fixed. Brisket going on at 8am. 

    Hoping it's ready for dinner. It should be based on my last several briskets. So.... It will probably be breakfast tomorrow.


    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • DoubleEgger
    DoubleEgger Posts: 18,489
    edited January 16
    Worst case scenario is your own Valentina’s Real Deal Holyfield. 
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  • kl8ton
    kl8ton Posts: 5,966
    DoubleEgger said:
    Worst case scenario is your own Valentina’s Real Deal Holyfield. 
    I never got to go there. I assume it's still closed/no longer?  I planned on going in the relatively near future. 
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • BBQAustin
    BBQAustin Posts: 1
    He’s back

    https://lafamiliaogtexmexbbq.com/menu
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  • Hook_emHornsfan_74
    Hook_emHornsfan_74 Posts: 1,467
    BBQAustin said:
    He’s back

    https://lafamiliaogtexmexbbq.com/menu
    Good to know.  Missed going there when I go to Austin.
    Midland, TX XLBGE
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  • kl8ton
    kl8ton Posts: 5,966
    BBQAustin said:
    He’s back

    https://lafamiliaogtexmexbbq.com/menu
    Welcome aboard @BBQAustin and thanks for the info!

    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • lousubcap
    lousubcap Posts: 34,717
    Welcome aboard @BBQAustin.  Great news right there.  Game on for me in October.  Above all, enjoy the journey.
    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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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 20,889
    edited January 16
    GrateEggspectations said:
    Took some time to put the steel through its paces and make a veg, corn and chicken chowder. Both kids tried it and promptly requested a full bowl upon arrival. As is my practice as of late, this was largely composed of old freezer items and veggies on the decline. Very happy with the results 


    Put some roasted green chilies and beans and you have a wicked pot of white chicken chili on your hands!

    Don't tell your problems to people.  80% of people don't care and 20% are glad you have them.


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  • GrateEggspectations
    GrateEggspectations Posts: 10,459
    Ozzie_Isaac said:
    GrateEggspectations said:
    Took some time to put the steel through its paces and make a veg, corn and chicken chowder. Both kids tried it and promptly requested a full bowl upon arrival. As is my practice as of late, this was largely composed of old freezer items and veggies on the decline. Very happy with the results 


    Put some roasted green chilies and beans and you have a wicked pot of white chicken chili on your hands!
    Love the suggestion; don’t have either ingredient. May have to try it the next go ‘round. 
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  • Gulfcoastguy
    Gulfcoastguy Posts: 6,941
    Put it in a casserole dish, top it with biscuits and back for a pot pie.
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  • GrateEggspectations
    GrateEggspectations Posts: 10,459
    I like your style, @Gulfcoastguy.
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  • Dyal_SC
    Dyal_SC Posts: 6,416
    Looks awesome @Gulfcoastguy !  And welcome to the group @bbqaustin !
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  • caliking
    caliking Posts: 19,136
    I would have done exactly what the kids did @GrateEggspectations

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • kl8ton
    kl8ton Posts: 5,966
    edited January 17



    It's out!  On my new concave cutting board from the Atlanta grilling company. Resting. 

    Thanks to @Canugghead for the recommendation. 
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • Canugghead
    Canugghead Posts: 12,628
    @GrateEggspectations Looks perfect for cold weather. Not wanting to miss out on Trudeau tax holiday, lol, we bought a Costco rotis chicken and my better half saved the bones for soup, will do it again.
    canuckland
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  • Canugghead
    Canugghead Posts: 12,628
    @kl8ton Nice bark, looks like the board is custom made for it. Can't wait to see the money shot and how it works out for you.
    canuckland
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 20,889
    kl8ton said:



    It's out!  On my new concave cutting board from the Atlanta grilling company. Resting. 

    Thanks to @Canugghead for the recommendation. 
    And now, I’m hungry!

    Don't tell your problems to people.  80% of people don't care and 20% are glad you have them.


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  • GrateEggspectations
    GrateEggspectations Posts: 10,459
    @kl8ton

    Looking good. Helping other people spend their money is one of @Canugghead’s great skills! 🙂
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  • Canugghead
    Canugghead Posts: 12,628
    GrateEggspectations said:
    @kl8ton

    Looking good. Helping other people spend their money is one of @Canugghead’s great skills! 🙂
    Guilty as charged  ;)
    canuckland
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  • kl8ton
    kl8ton Posts: 5,966
    Brisket was terrible. Overcooked. No pic. The board is awesome! 

    I had trouble with the thermoworks smoke. After 5 hours of cooking it showed internal of 60 degrees. Weird. I used my thermapen to verify. It was really at 120ish. I pulled the probe and reseated it. 

    It started reading the same as the pen. Well I went out to probe again when Smoke was reading 185.  The flat was at 210. 

    Chili here we come. 

    Another glitch...

    When I was gone, my son was monitoring. The smoke started beeping. It showed that the egg was running away so he closed the vent almost completely. 

    What had happened was, my chunk of flat that I packed into the point had fallen out of the brisket and knocked the temperature probe off the grid so it was dangling unprotected over the coals. 

    A bit of a cluster.
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • DoubleEgger
    DoubleEgger Posts: 18,489
    Technology is great… when it works. 
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  • Canugghead
    Canugghead Posts: 12,628
    @kl8ton Sorry to hear that, what a bummer, hope the chili comes out well.

    Have to confess traditional brisket cook is my nemesis, sounds like a parrot, that's why I almost always do it MSM way...smoking to 165 a day or two ahead is stress free and steam time the day of is predictable.
    canuckland
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  • GrateEggspectations
    GrateEggspectations Posts: 10,459
    Botch said:
    Today, I made my own taco sauce from a recipe I found on EweTube:
     

    8 oz tomato sauce

    1 Tblsp red wine vinegar or lime juice

    2 Tbs chili powder

    1 tsp paprika

    1 tsp garlic powder

    1 tsp onion powder

    1 tsp honey or sugar

    1/2 tsp cumin

    1/2 tsp cayenne

    salt/pecker to taste

    1/3 cup water

     

    Simmer for 20 minutes

    Cool, adjust for consistency/seasoning

    Jar and chill

    Use more vinegar/juice to extend frig life 

     

    It tasted spot-on, like Taco Bell's original sauce that came in small tubs instead of the packets.  I used 2 Tbs lime juice so it keeps a bit longer, used 1/2 as much cumin, omitted the sugar and gave it a couple of shakes of MSG/Acćent.  

    Needed something to put my new sauce on, so did some copycat Taco Bell Enchiritos:


    The beef recipe I used here kinda missed the mark, and I was halfway finished before I remembered my taco sauce, d'Oh!  Still fairly tasty; I miss those things.  

    I was right with you there @botch until the “pecker to taste” part. 
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  • Botch
    Botch Posts: 16,591
    You should be used to that by now.   B)  
    ___________

    "They're eating the checks!  They're eating the balances!"  

    Ogden, UT


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