What did I cook this weekend.....

[catdaddy66]

Another 1/2 gallon batch of kimchi... Used Napa cabbage and carrots, daikon radish, mung bean sprouts, green onions, garlic, ginger and cayenne/red pepper powder.

 

[schematix]

If you buy that at a supermarket, have them knock the chine bone off for you on THEIR bandsaw - then you can cut down through each chop! Most of them are happy to do that for you.

Otherwise roast it whole and then cut the meat off the bone to serve. Or just cut the meat off the bone raw and then cut into boneless loin chops. [former butcher in another life 40 years ago!]

Yah I didn’t realize it had a chine bone the way it was packaged. Hack saw was terribly inefficient.

I ended up cutting it in half with the hack saw, then cutting the meat off the bone. Made 2 roasts. Broke one roast into chops.

 

[shelly_belly]

Another 1/2 gallon batch of kimchi... Used Napa cabbage and carrots, daikon radish, mung bean sprouts, green onions, garlic, ginger and cayenne/red pepper powder.

That sounds like a great combination!

 

[Yeastieboy]

How do I attach a photo with this dang iPhone!?

 

[TwistedGray]

We love these on the charcoal grill after a short marination in rosemary and amino acid.

Edit: although I assumed they were lamb at first but not so sure now.

Tomahawk steaks

Oil salt pepper maybe some garlic but otherwise cooked on wood, that's the plan

 

[BongoYodeler]

No pics but I cooked 2 racks of baby backs in the Instant Pot. Seasoned them up then put them in with 1 cup water, 1/2 cup cherry juice, and a splash of liquid smoke. Pressure cooked for 20 minutes followed by a 15 minute natural release. Then onto the grill to caramelize some KC style BBQ sauce.
Fall off the bone tender.

 

[passedpawn]

Tomato salad. It's a great side for any dish. Tomatoes, cukes, artichoke hearts, black olives, basil, mozzerella. When ready to serve, drench with a little olive oil and a bunch of balsamic vinegar. It's really easy, and a very tasty side, especially with salmon. Not shown, wild rice and wheat rolls.

I want you guys to make this, it's just so tasty.

 

[passedpawn]

 

[TwistedGray]

 

[applescrap]

Mom and sister came by for a late celebration. Mom called it a Cobb salad. I would call it a salad for a princess. Not pictured gorgonzola, the lettuce mix and multiple dressings. Ranch, thousand island, vinaigrette, and blue cheese. The quality of everything was nice. Cherub tomatoes, Wright bacon, and free range chicken. Nom nom nom.

 

[bob1852]

California rolls...

 

[Hoppy2bmerry]

Marinated pork kabobs fried potatoes and onion, mixed veg again

 

[catdaddy66]

That sounds like a great combination!

Hope so! Had a small serving and while it was good, there was a raw/green quality that will hopefully mature very soon once it begins fermentation.

 

[Temptd2]

@TwistedGray - are those Monterey Bay spot prawns? One of very few things I miss about living in Monterey!

 

[TwistedGray]

@TwistedGray - are those Monterey Bay spot prawns? One of very few things I miss about living in Monterey!

I don't think these are local - picked up from MX market.

 

[Staestc]

Going to be Barbacoa.

 

[Staestc]

At least it will be after I’m done browning it all! Why? BECAUSE BROWN TASTES GOOD! Lol

 

[Staestc]

 

[catdaddy66]

Something quick... Steak and eggs with mushrooms and onions, sliced avocados and tomatoes on the side.

Better than the Waffle House!

 

[Gravity]

Going to be Barbacoa.
View attachment 621171

What's in the sauce?

 

[gratus fermentatio]

Man, this thread is so full of win lately, I'm handing out likes as if they were candy on Halloween!
Regards, GF.

 

[Staestc]

What's in the sauce?

Chipotles in Adobo, an onion, garlic, cider vinegar, lime juice, cumin, oregano, chili powder, and a little bit of ground clove.

 

[user 211287]

Hope so! Had a small serving and while it was good, there was a raw/green quality that will hopefully mature very soon once it begins fermentation.View attachment 621097

Personally im not a fan of fresh kimchi at all. Not nearly as bad with just nappa but i often mix cabbage. Taiwanese cabbage makes a killer kimchi. Regular green cabbage really needs to age or it has that funky green flavor i cant stand.

I want mine ripe and i mean REALLY ripe. I would not put sprouts in kimchi while its fermenting. Might be ok in fresh styles but im betting it gets pretty funky in well aged kimchi.

Super ripe for stews and stuff around a month old for sides and stirfries. Old ripe is also good in stirfries but i save that for stew. I have to hide a jar in the back of the fridge just so i have really old kimchi. It starts rocking pretty good after 6 months if you want great stew.

 

[Inkleg]

I made what I’m calling Fauxstrammi because I bought a corned beef brisket and did not corn it myself. Soaked over night to remove excess salt, coated pastrami seasoning and put on the WSM till 195° and allowed to rest in a cooler for two hours. This picture was the following night after passing over a mandolin.

 

[BrewerBrad82]

View attachment 621229

 

[passedpawn]

I made what I’m calling Fauxstrammi because I bought a corned beef brisket and did not corn it myself. Soaked over night to remove excess salt, coated pastrami seasoning and put on the WSM till 195° and allowed to rest in a cooler for two hours. This picture was the following night after passing over a mandolin.

View attachment 621229

I think the cut of beef for pastrami is traditionally something different than the brisket, though I can't remember what. I always use brisket. So I guess I do a faux too Looks great btw.

 

[bleme]

Beef Plate is the traditional cut, but it is common in the US to see it made from Brisket or Round.

I don't think it is faux, just because you didn't brine it yourself. If you bought it in a sandwich shop, someone else did the brining AND the smoking...

 

[shelly_belly]

I made what I’m calling Fauxstrammi because I bought a corned beef brisket and did not corn it myself. Soaked over night to remove excess salt, coated pastrami seasoning and put on the WSM till 195° and allowed to rest in a cooler for two hours. This picture was the following night after passing over a mandolin.

View attachment 621229

How long was overnight, did you change the water any, and did it remove enough salt?

 

[bob1852]

It's my understanding that smoking a corned beef is often called fauxstrami because 1) it is brined while pastrami is dry-cured and 2) it is smoked to completion where pastrami is smoked then steamed.

Regardless, fauxstrami is delicious.

 

[passedpawn]

It's my understanding that smoking a corned beef is often called fauxstrami because 1) it is brined while pastrami is dry-cured and 2) it is smoked to completion where pastrami is smoked then steamed.

Regardless, fauxstrami is delicious.

The steaming isn't part of the creation of the pastrami - it's how it's served. I didn't know about the dry-brine though. I need to look into that - thanks.