What are you cooking today?


#61

I cooked up a kilo of bacon in small bits and 2 big baguettes in the oven with olive oil, also in tiny bits. Now I have bacon bits and croutons so we can make Caesar salad any time. Which is all the time in the summer.

It makes things much easier. All we have to do is tear up the lettuce and make the dressing.


#62

I usually make a five or six pounder in 10 hours or so.


#63

That sounds reasonable.


#64

Made omelette for the whole family. Not one big omelette, but one for each person.

With a gas hob it is easy once you find out the sweet spot for the temperature, and a pan that does not stick.


#65

I agree. I have a beautiful cast iron pan that makes amazing omelets, and k can’t imagine using anything else to make them.


#66

Nothing. We had a big, slightly delayed, lunch to to $Wife working this AM, and we both got into various projects, so it looks like dinner tonight is basically ‘grabbing a snack.’

Tomorrow doesn’t look much better, as we’re meeting some friends for a dump run (getting rid of an old gas grill rotting in our back yard) and probably going to a fun Mexican place we like.


#67

Save the wheels and stand. Add a plywood base. Instant cart or assembly table.


#68

2.25 pounds of pork, veal & beef. Wrapped in a pound of bacon. Smoked 3.5 hours.

IMG_4226


#69

Nope. The wheels and stand collapsed as we were getting it ready to load on a truck.

More interestingly, when we dropped it off at the local dump recycling station it was a little scary as there was this weird constant ticking going from the pile of dead grills. Like an igniter was stuck on. Little disconcerting, but the dump staff seemed unconcerned.


#70

Bad batch I would imagine. What you’re saying sounds positively awful; it should be a fairly stodgey (think brownies with oatmeal) slightly conical sausage that has a muttony taste, with spices and, well, yes bran, but nice bran, combining to make a rather rich flavour, on par with maybe venison kind of strength. Also, deep fried is always best. Preferably with beer batter. From the shop with the blue front opposite the wind turbine in the docks in my town. Oh man I could go for one now, and it’s only 4pm!


#71

Got a nice rack of baby back ribs getting happy w/ their rub in the fridge and slated to go on the smoke in a little over an hour.


#72

So, uh…this happened.


The meat fell right off the bone. Gorgeous smoke ring (applewood). I went too heavy on the rub but for my first time out with ribs, I think I did OK.

Next Sunday will probably be a brisket.


#73

A tenderloin is easy mode on a smoker BTW, its a semi cheap cut and it’s great for planned-overs.


#74

Beef tenderloin or pork? Or tuna (I don’t think tuna would smoke well)?


#75

Pork, if it’s beef ill do brisket, but pork is usually cheaper.

But beef is usually fresher.


#76

I threatened brisket last weekend and so today…

This was an interesting smoke. I’d read a bit about “the stall” and saw a few techniques/recommendations (45 to 90 minutes per pound, smoke it hot & fast then wrap & sit in a cooler for a few hours). Wasn’t sure how this 5 pounder was going to work out so I threw it on the smoker at 10:45 and let the temperature creep up to about 270. Figured worst case, I’ll wrap it and put it in the cooler for a few hours to get nice and tender. This particular one was just the flat, and didn’t have a fat cap covering the whole length.

The temperature rose very quickly, then right on queue it slowed way down when it hit 175. I took it off the smoke at 4:30, internal temp around 200, and tossed it in the cooler for an hour. Didn’t come out as tender as I’d hoped (I’m going to blame the fact that I starter serving from the fatless end, rather than the end w/ the fat cap), but overall I’m happy with my first attempt with this cut.

Probably taking next weekend off from the smoker, then a rack or two of babybacks again the following weekend, along with a bunch of salmon on cedar planks on the gas grill (big family gathering).


#77

It almost looks a little over done, I’d guess the time in the cooler, if you had it wrapped it might have still been cooking. It should have been pretty tender at that point. I run my smoker at 200 or 250 for brisket, and I saw one recipe that called for cooking at 175 for a few hours then going to 250 for a total of around 6-8 on a 5-6 pounder.

But, if it tasted good then who gives a shit.


#78

It tasted alright but I feel like it was over-seasoned, as were the ribs I did the previous weekend. On this one, the rub recipe I found was described as being good for a 5-6 pounder, I didn’t use it all and I still feel like it was too much.


#79

$Wife made some really good baked pork chops last night based off something from Pinterest. Simple coating with olive oil and a mix of pesto, garlic, and rosemary.


#80

On rubs, some people like a really thick bark on their brisket. I can go either way with that. But after my first brisket I slather the rub into the meat. I have done a couple different rubs and I think picking one that has the flavors you like keeps it from being overpowering.