Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition
-
For some reason,I didn’t get a notice that you responded on this thread. @scarfmace It looked pretty similar to the uncooked piece of meat that you posted. It weighed about 8lbs when I picked it up from my butcher,who’s pretty old school. I called him on a Wednesday to specifically reserve a Brisket Flat,and I think the Point would’ve had a significantly larger/thicker Fatcap. My smoker is pretty narrow so I had to trim it so It would fit on the smoker. Here’s a picture of a slice.
-
Well within the acceptable parameters Sir
Sent from my iPhone using Tapatalk
-
Looks good indeed! For some reason the picture of the whole thing on the grill looked way thicker then what I'm used to.
-
Last weekend I made Chicken Cacciatore on the open grill of a customer. Always feel joy when I get a chance to work on an open fire! Who here knows this dish?
-
Looks great, I've never made it on a grill before.
-
I used to make this a lot, thanks for reminding me, will make again when back in UK…..
https://www.jamieoliver.com/recipes/chicken-recipes/hunter-s-chicken-stew-pollo-alla-cacciatora/
-
@Giles It's the exect same dish but slightly different receipe then what I use.
I use Pancetta instead of anchovis and I quench the pancetta and garlic with red wine. I then add the tomato's.
Also if you grill celery over an open fire and then chop it up, it adds a great deal of smokey flavor. I end with forest mushrooms and olives.
(also Jamie is wrong in saying it's the wife that makes it. Originaly it's actualy the hunter himself that makes it while on a hunt as he can let it sit over an open fire for quite some time.)
-
@scarfmace Thinking about making Beef Short Ribs. Have you ever done it? Any tips suggestions? Thanks.
-
(also Jamie is wrong in saying it's the wife that makes it.)
I'm sure he is about many things
-
This is an image from last saturday if that answers your question
Short ribs are on a rising demand and the quality gets worse and worse…
My first advice is: get something premium and grainfed because if you end up with a thin rib its going to be nothing but fat and bone.Second: Treat it like a queen and only use Pepper (coarse) and salt.
Stay between 100 -120°C, a 2.5 - 3kg rib should be done in 6-8h.
I trim of some fat if its excessive but usually don't bother.
Since its fatty beef, it can take a lot of smoke so add oak or hicory to the mix if you like.
Let it rest for about 15min when your done.
Anything specific? shoot!
-
I saw this stuff yesterday and I totally want to get some
-
I keep seeing that spaying with apple juice is the best way to cook a steak.
-
@Filthy I dunno about a steak, I tend to reverse sear with no spraying and it's always brilliant, but for long low and slow cooks apple juice is a decent spray when the outside starts drying out
-
I like the outside of a steak to be dry so that the sear creates a crust. In fact, I dry brine overnight uncovered in the fridge and cook the next day after the surface has dried out to support better browning (either low and slow / reverse sear or forward sear depending upon the size of the cut). Liquid is the enemy of browning and crust. I would spray or mop apple juice on pork but I would not do that to a steak; that's just my personal preference.
-
Gorgeous, @seawolf Looks absolutely perfect. Great bark, smoke ring, and the meat looks moist. What did you do?
-
They look immense @seawolf fair play
