What did I cook this weekend.....

You are the king of tri-trip.

 

I'm trying

Wyatt and Natalie seem to enjoy it!

But as I continue doing tri-tip, I think the answer is going to be 6-12 hours in the sous vide at 129, then a HARD sear on the grill to get the temp closer to 135-140 and blacken the outside heavier than I get from a torch. My biggest problem is still even cooking, and I think relying on the sous vide for that will improve the final result...

 

You should teach your kids not to pick their nose on camera.

 

That looks delicious! Did you cook on a grill. That's about the only cooking surface I have larger enough to evenly cook pallea.

 

What temp for your sous vide?

 

As said earlier, I didn't sous vide this one, just grill. I got it to 130 in the thick part, but other areas of this tri-tip were overdone. (Still tasty as hell though).

I've done tri-tip in the sous vide a few times. The best so far was actually 135, followed by a light sear on the grill. The most recent was 130, with just a sear with blowtorch, but it wasn't really done enough.

But I really like to get the outer portion of the meat nice and warm, which is why I think 129 followed by a hard sear to continue cooking a little on the grill will be the best of both worlds.

 

I think I have a tri-tip in the freezer - need to dig that sucka out, because you made my mouth water with those pics!

KOTC and I just finished canning 7 pints of homemade beef stock and 3 pints of lamb vindaloo. I'm going to start making larger batches of stuff, then put whatever we don't eat in pint jars and freeze til there is enough to fill the pressure canner (holds 8 pints) - let defrost in the fridge then run a batch, or two. I love seeing that stuff in the pantry! Knowing where it came from and what it's made of is kind of nice.

 

I totally missed 129 in your post. Sigh. I have a great Mercado near me. Trip tip will be in my bath soon.... And the sous vide too!

 

Brined and smoked a chicken on the grill, rubbed a head of cauliflower with olive oil, garlic and capers but the smoke didn't work with it that well and baked potatoes.

 

Had paella at the Lansing beer festival last weekend. Pretty good, but not as good as I expected based on the huge line that formed for it. The pulled pork booth was pretty good though.

I actually started a Powerpoint CookBook for recipes from here, but haven't had much time to add to it since I migrated out ERP software and then installed an in-house email server. Still cleaning up after that. I checked out some online cookbook sites, but nothing really did it for me. I wanted something that looked good, was easy to read, and could be downloaded to a portable device like a phone or tablet. Not sure if I could make it do categories, but that would be nice. Powerpoint should allow for a clickable index or TOC too I think.

 

Last night I roasted a whole chicken on the grill using the beer can method. I put some chicken rub on it and it was pretty good with rice and some cucumbers and tomatoes.

 

What a great idea!

 

Great Idea! I know Microsoft has some templates out there which may make it even easier. Beer pairings could be fun as well.

 

Tomatillo salsa for the ball game yesterday. This stuff is so tasty. The recipe is below. I add extra tomatoes and 1 whole jalepeno (don't de-seed) to the batch.

 

I looked at a few templates, but they didn't do it for me. I want a whole page dedicated to a recipe with room for a color picture and detailed ingredients and instructions.

Some of the stuff on here might be considered advanced for your average person. I wanted to have room for instructions on how to do some things.

I will look for my file and post what I have so far.

 

Ok, here it is. Just one recipe so far. I got enough to start deciding if the layout is what I want, then got busy with work. I expected to be able to do 2-3 recipes a day if I'm not too busy.

View attachment HBT CookBook.pdf

 

Looks great so far. Very professional looking.:rockin:

 

AWESOME!

Can't wait to see more, when you have time of course.

 

Homer, that looks great! It'll be quite a project.
After we get settled into our new place later this year, I'll do what I can to help you.

 

So if we have a recipe for something we think is worthy, do we PM that to Homer?

 

This is a fantastic idea Homer!
Just a suggestion, since this would be a recipe collection from HBTers, could there be a place on the template for the username of the person that submitted it?

 

Thats a good idea. Then, if we have further questions about the recipe we could ask them.

 

Well, yes. I would like to be able to browse the thread for recipes and request the detailed recipe from the poster.

I'd LOVE to include the contributors' names in the cookbook, but there doesn't seem to be enough room for that, so I'm going to take credit for all of the recipes. Sorry.

As I say, I don't have time ATM to continue, but hopefully I will be mostly caught up on the little fires here and should be able to get back into it. If people want to send me recipes, I can include them.

Another possibility would be to have a few people work on the powerpoint files separately and then combine into a single PDF< or even share the PDF files and merge the pages later. My experience is that when several people work on this sort of thing separately, there tends to be some amount of discontinuity in the final product. Doing a good job requires some amount of supervision to avoid style and format inconsistencies.

I have not looked into tweaking the PDF for usability vs file size. At this stage it's not a big deal, but eventually the cookbook will get big enough that it will become a factor. Cross that bridge when it's reached.

 

Interesting... I just might have to break out my fried spaghetti recipe for this ;-)

 

Thanks! Yeah, I cooked it on my Weber Kettle and it barely fit on that!

 

Attaboy Homer! Way to step up! I like the layout so far, though on my monitor, the "A Homebrew Talk Cookbook" text is a bit jumbled, text over text. I know it's just a start & mostly a general idea so far & I don't mean to pick nits, I'm just trying to be helpful by pointing that out.

I'd like to help, but having never used powerpoint before, I think I'd be more of a hindrance than a help. I think it's awesome that you're taking the time to work on this project.
Regards, GF.

 

Here is a loaf of spent grains bread, made in the Zojirushi breadmaker. It's dang good stuff. I make one or two loaves of this every week for KOTC's sandwiches and morning toast.

 

I'm in to help (after I move). I've got a ton of great recipes.

 

We know! :cross:

 

Lincolnshire plum and sultana buns.



Man are these things tasty!

 

What about *Recipe Title* (HBT username)

 

I think I might have time to dig this back up today. I'll be doing it while updating and reinstalling a computer of PCs and various other tasks. I'll see if I can fit room for the contributor's handle in there somewhere.

I may be PM'ing some to get details on their recipes as I add them.

 

Sous Vide salmon with tarragon along with saluted asparagus and sun dried tomatoes. The last of my sourdough bread.


Dan6310

 

WTH is saluted asparagus??? Looks good, whatever it is!

I bought a butt-load of meat on sale or on special - a bunch of boneless chuck steaks at $2.99/lb. and a bunch of "bargain bin" meats (mostly chuck also) at 50% off market price, which meant most of it was in the $2.50/lb. range.

Brought it home, sliced, ran through the grinder, and ended up with 16.25 pounds of ground meat. I packed 15 pounds of that up in 1 pound baggies and put it in the freezer; the extra 1.25 pounds got browned with chili powder and garlic salt and used atop a lovely taco salad, with a "loaded" salad (sliced black olives, green onions, cilantro, cucumbers, chunked avocado, sliced plum tomatoes, cilantro, radishes, and some nice spring mix lettuce from Costco) and topped with cheese and viniagrette and pico de gallo, then some of TJ's good Flax chips alongside, and a [gasp] New Belgium Fat Tire ale to go with. We're running a bit low on homebrewed beer right now so had to actually PAY RETAIL PRICE at BevMo so as to not run OUT of beer - which would be a BAD thing, a very very BAD thing!

 

Should have been sautéed asparagus darn auto correction got me on that one. And yes they were very good.


Dan6310

 

LOL! I realized after I posted that was probably the case but always willing to learn something new!

 

What, nobody is cooking anything good this weekend??

We just had grilled lamb burgers and an "everything" salad with a really good homemade vinaigrette. My Dad gave me the recipe the other day and I had to try it. KOTC says that should be the house dressing from now on!

 

No... Umm away with my extended family and they are cooking.

 

Lots and lots.

Thursday I got a couple swordfish steaks and broiled them along with some asparagus, and served it with savory wild rice.

Friday I dosed a couple chicken breasts with Polish sausage seasoning (seriously - try it) and grilled them with some grilled beets and endive.

Saturday I smoked a couple racks of baby backs and served that with some broiled Brussels sprouts.

 

LOL! OK, you get a pass! :rockin:

Yum. I haven't had a good swordfish steak in a very long time. Might need to look into that soon. The rest sounds great too.

We're mashing for a brew today so dinner will be a sandwich or KFC or something equally unexciting, but satisfying at least.