Whatcha Cooking today?

[worth1]

Got mesquite coal fire going neighbors garage and rest of neighborhood full of smoke.

[worth1]

Did a revers sear on the steak, first time ever trying this method and didn't follow any other directions than what I felt like I would want.
5 minutes each on both sides off to the side of the coals.
1 minute each side on top of the coals.
Lest rest 10 minutes on a rack.
Lets see how it turned out.

[worth1]

Should have reduced the time to 3 minutes off to the side on both sides at the very least.
It must have been a thousand degrees inside that thing.
I like my steak really rare but it is doable and beats hell out of any restaurant big time.
This 16 dollar steak can feed two to three people easily and there ain't no way on earth you will get off that cheap in a restaurant for a USDA Prime Ribeye.
Damn this thing is good.

[worth1]

Pictures.

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[karstopography]

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Postponed our stir fry until tonight. Smells divine. Rice just finishing up. I’m hungry!

[pepperhead212]

I made another batch of that raw tomato pasta, this time with all cherry tomatoes, halved, and tiger tomatoes, quartered, something that I did for quite a while, while watching something on television last night. I used the end of my salted capers - something I always got at DiBruno's in the Philly Italian Market. Claudio's, in the next block, is where I always got my Anchovies - they have large refrigerated cans of them for the restaurants in the area! I'm almost out of those, too, but really don't want to go over there in that crowded area.

I used all of the spelt from one of the jars in my pantry, and half of the red beans in another jar. I've been trying to use up the oldest things, plus empty out more jars, and I've been doing well lately. Of course, I've been filling them up, in other ways!
Another batch of raw tomato pasta, this time with shells, spelt, and red beans, along with the olives, garlic, capers, anchovies, and basils. by pepperhead212, on Flickr

[worth1]

I don't always eat salad but when I do.
Iceberg lettuce.
Radicchio.
Blue cheese.
Roasted pecans and pecan oil.
Fancy tomatoes.
Sliced lime.
Lime juice.
Black pepper.
Salt.
Sugar.
Mayonnaise in the middle.

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[Sue_CT]

Looks very nice. I love a good salad, but I am the queen of the 800 calorie salad, lol. Cheese, blue cheese or ranch or Caesar dressing. This one looks healthy.

[karstopography]

Love radicchio, might try to grow it this winter. Pecans are good in salads.

[brownrexx]

Very fancy [mention]worth1[/mention] Looks like something from a restaurant.

[karstopography]

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Put this 12# $2.99/# USDA Prime Brisket on the BGE at 6am. Really a good looking brisket with little excess fat that needed trimming off. Half the battle is picking the right brisket as they surely aren’t all created equal, even prime. Should be ready by dinner time. Serving with skillet corn off the cob mixed with cut up peppers and maybe some pinto beans.

[worth1]

The next brisket I buy will go in the oven wrapped.
Along with carrots onion and celery.
No BBQ or smoke of any kind.
Once it is done I will reverse sear on hot coals.
Salt and black pepper will be the only spices.
Juices will be reserved for gravy.
Best roast ever.

[karstopography]

A lot of folks that want a smoked brisket end up steaming them anyway as they wrap them in foil so early in the cooking process. I’m not a huge fan of the steamed and smoked brisket that a lot of folks make. Make an oven roast like you are talking about or have a brisket with good dark and smoky bark, but not the smoked them boiled in the foil wrapper type. My Big green egg briskets don’t even get wrapped as the smoke tends to play out early in the process unlike an offset cooker. But, Brisket is definitely more than just low and slow on the smoker. Corned beef, pastrami, ground brisket is great for chili, a roast like what you are talking about. Main thing is to get them to temperature so all the connective tissue gets broken down. Too many briskets don’t get to temperature resulting in dry and tough end products. Seems counterintuitive because they generally break down around 200 degrees internal temperature. A brisket that only gets to 180 or 190 internal temperature is going to be one tough mother and strangely dry.

[worth1]

One good size brisket will make about 44 pints of all meat chili.
Made 22 quarts last time.
Last brisket I bought I dissected it to removed fat and make tallow.
Then I made a giant beef soup with the meat.
This next one I might do something like that but cut the brisket up with the three different muscles.
To do three different things.
Flat for stew or chili.
The two opposite running muscles on the point for some other thing.

[GoDawgs]

We went with cheap and fast eats today. I made glorified ramen noodles. A pack of beef flavor ramen with added veggies, kimchee, dash of soy sauce and splash of sesame oil. The thin-sliced carrots, celery, onions and fresh mushrooms go into the water as it heats to the boil. Then the peas and meat (today it was cubes of leftover meatloaf) go in with the noodles. Soy, sesame and kimchee go in at the end. Good stuff and enough lunch for the two of us!

[karstopography]

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Brisket came out amazing. Also, Taste tested two types of okra, Red burgundy and the Louisiana Green Velvet. Louisiana Green Velvet wins, much more tender and delicious at the same size.

[worth1]

Got home late last night.
Had a really nice cotto salami sandwich with added pancetta along with lettuce and tomato.
The pancetta was chopped up and eaten raw.
Very flavorful.
Nice nutty flavor.

[rxkeith]

our son made stuffed green peppers. the peppers were freshly picked.
they came out fine. son will be ok in the kitchen once he
learns time management, and gets his organization skills down pat.
that will come with experience.



keith

[arnorrian]

Made summer veg tomato sauce.

[GoDawgs]

Today it was pork chops simmered in onion and mushroom gravy, Morrison's Cafeteria eggplant casserole, and Justin Wilson's wonderful okra and tomatoes.