Rootbeer Short ribs, mash and salad. Had Zywiec porter with it.
What did I cook this weekend.....
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Rootbeer Short ribs, mash and salad. Had Zywiec porter with it.
Yeah, just trimmings. It comes through enough...you get some mmmpop from itI made a tent to also help trap the smoke though. I babysat the smoker.
MmmmFlavor? Or MmmmEffect?
What uh, flavor of pellets did you use.
I've used trunk and large branches in the fire-box but not that much uh, pellets.
I do smoke jerk chicken on bay leaves. I've thought about trying with fan leaves. Also thought about using fan in place of banana leaf for pork shoulder. Wasn't sure about the flavor though.
TwistedGray
El Jefe Brewing Company
Less flavor, more effect...then again I was monitoring the smoke output with an eagle eye, so there's that. It smelled pleasant.
I used cannabis stems, leaves and some flowers from my plant(s). Was a mix of strawberry banana, blueberry og, blackberry kush, and Skittles...if my memory is correct.
No plants last 2 years due to changes in local ordinances: must be indoor only in detached building with filtration and register and fee.
I like my herbs like I like my tomatoes: grown outdoors with sun and earth. May lack some potency, but makes up with flavor and aroma.
I like my herbs like I like my tomatoes: grown outdoors with sun and earth. May lack some potency, but makes up with flavor and aroma.
I choose your FotD offer.
TwistedGray
El Jefe Brewing Company
That's my usual go to, but I'll nutrient blast them throughout their growing stages. I may not this year though, fully organic is the idea except a perimeter to keep the worms/caterpillars away.
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TwistedGray
El Jefe Brewing Company
Maybe baked goods in future offers...mmmmmmm cookies
applescrap
Be the ball!
Those short ribs look wonderful. How long do they take to cook? How do they do in the smoker?
applescrap
Be the ball!
Haha, lmao at all this twistedgray. Watching the smoker with an Eagle Eye, love it. Surprised you didn't have all your neighbors standing around the smoker making sure that it was thin blue smoke. There is a pretty cool Brewery in Denver called dads and something.
TwistedGray
El Jefe Brewing Company
Safety First
Hey thanks, I put them to braise in the oven @250F 3-4 hours (I’m not sure, I did a visual and tong squishing to check for tenderness) then boosted the temp to 300F for the last 45 mins. They were fall off the bone tender, and stayed on the bone.
You're out by Monterey or Santa Cruz iirc. I have a possible/tennative camp trip at mt Madonna in a few months. If you camp, like home brew, don't mind herbals and can deal 30-50 people who like that sort of thing... I'll hit you up if interested and I end up going. If nothing else, maybe meet in town for a brew and cookie-swap.
Mirepoix for the aromatic base? Looks delicious. Luve me some braised short ribs.Hey thanks, I put them to braise in the oven @250F 3-4 hours (I’m not sure, I did a visual and tong squishing to check for tenderness) then boosted the temp to 300F for the last 45 mins. They were fall off the bone tender, and stayed on the bone.
That’s right.
That’s right.[/QUOTE]
Thought I saw that in the corner of your first post.
TwistedGray
El Jefe Brewing Company
Might be fun! Salinas to be exact.
I agree. I think I'd take my grill over cast iron pan and sous vide in that order. Not that it's bad but not as incredible as everyone makes it. I couldn't for the life of me sous vide a hard boiled egg. Never would set. The best thing I've ever made sous vide was egg nog That was incredible but that might have been the recipe
That was incredible but that might have been the recipe
Grill and cast iron over gas/fire are equally but used for their intended purpose. I could begrudgingly give up cast iron as long as I had a good selection of pots/pans but would hate to be without a bbq.
I don't routinely sous vide and haven't been impressed by anything I've made, or anyone else except for veggies. Though not that impressed. The only thing I really like to use it for is reheating. I've bagged precooked meat, soups and stews and reheating in a water bath in their vacuum bags is nice. I've even done it camping in my Dutch oven hanging over a fire.
I’ll get a chewy cut of beef, to see how it will work to tenderize it while not over cooking it. Perhaps shoulder for London broil.
applescrap
Be the ball!
I saw a video of this big guy and his cousin or something tenderizing steak with salt, pineapple, and other tenderizers on gorgeous steaks. He did a second video too. They are on youtube, anyways the pineapple won hands down iirc. Has anyone ever tried that? I like the set it and forget of a sous vid but I remain unconvinced.
Yes, the enzyme Bromelain is responsible. We have a low sodium house and I really dislike the idea of marinated beef. I like the flavor of beef a little sea salt and pepper is all I want.
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Peruvian style chicken cilantro stew (seco de pollo) with dried potatoes (papas seca). Slight fusion of ingredients cause i used some hatch salsa verde in it. Heat from 1 jalapeno, aji amarillo paste and a final dusting of Aleppo powder. Just swap the dried potato for white beans in a white chicken chili recipe if you want something close.
Filet seldom has much flavor anyway IMHO. Give me a good rib steak any day!
Speaking of meat -
- we picked up our dry-aged, grass/mash fed half a beef, all wrapped and frozen, on Tuesday. Had two NY strip steaks that night; made a vat of no-bean chile with 3 pounds of the ground beef; tonight we had one of the sirloin steaks. Tender as can be and SO tasty, reminds me rather of elk. Deep flavor and the fat is wonderful!The mash comes from a local brewery and is fed to 7% of the cow's diet. The rest is all pastured grasses. Lucky cows! Lucky US. Glad the folks who raise them live just up the road from us. Corriente cattle, a small hardy breed from Spain. YUM YUM.
This: ribeye, strip, top sirloin, hanger, flat iron, skirt or flank - not mignon unless its attached to the porterhouse.
That sounds like a cow I’d like to eat. Diet has so much influence on meat flavor.
Filet attached to a porterhouse is no good because the other half is strip. That’s one cut you’ll never see in my house.
Gimme a bone-in, dry aged, prime, grass fed, grain finished, melted butter drowned rib eye steak every day.
Filet attached to a porterhouse is no good because the other half is strip. That’s one cut you’ll never see in my house.
Gimme a bone-in, dry aged, prime, grass fed, grain finished, melted butter drowned rib eye steak every day.
Wha? I guess we see things differently. I love a filet.
Bottling complete. Time for a sandwich and a beer. One of my favorite sandwiches - roast pork with spinach* sautéed in evoo and tons of garlic, topped with provolone cheese on a toasted ciabatta roll.
*I prefer broccoli rabe but I couldn't find it at the store earlier.
*I prefer broccoli rabe but I couldn't find it at the store earlier.
