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What's cookin?

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Custard

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Re: What's cookin?
« Reply #660 on: December 17, 2021, 09:28:31 PM »
That seems like a lot of work to make some au jus sauce 🤷🏻‍♂️
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Custard

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Re: What's cookin?
« Reply #661 on: December 17, 2021, 09:34:08 PM »
I cooked a beautiful chuck eye sous vide for 24 hours and then seared on Blackstone.





Starting to get geared up for holiday cooking. I’m going to do this at some point.

https://www.simplyrecipes.com/recipes/cranberry_apple_stuffed_pork_loin/

The local butcher shop makes a flank steak rolled around cream cheese, mushrooms, onions etc. Probably need to try one of those as well.

Got two parties to go to tomorrow night. Making homemade pulled pork for one and bourbon cream for the other. Gotta know your audience.
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No one in Mn

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Re: What's cookin?
« Reply #662 on: December 18, 2021, 06:05:37 AM »
Quote from: Custard on December 17, 2021, 09:34:08 PM
I cooked a beautiful chuck eye sous vide for 24 hours and then seared on Blackstone.





Starting to get geared up for holiday cooking. I’m going to do this at some point.

https://www.simplyrecipes.com/recipes/cranberry_apple_stuffed_pork_loin/

The local butcher shop makes a flank steak rolled around cream cheese, mushrooms, onions etc. Probably need to try one of those as well.

Got two parties to go to tomorrow night. Making homemade pulled pork for one and bourbon cream for the other. Gotta know your audience.
Steak looks great, as always, and better than yesterday's hot dish. Nice sear on the steak. Other than trying it myself, would a cast iron griddle on a hot grill do about the same as your Blackstone ?

I have a feeling you won't be cooking that pork loin in the oven tho.
A guy posted this earlier this week about his pork loin in the smoker....
"Get smoker up to temp 250 deg. with a few mesquite chips and 2 small chunks on top of those . Light the chips and throw in smoker ( in my CI pan )
let smoke at this temp for 1/2 hour , bump up to 275 for 1 hour than 300 until IT of 146 deg"

« Last Edit: December 18, 2021, 06:12:02 AM by Mn »
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Custard

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Re: What's cookin?
« Reply #663 on: December 18, 2021, 07:48:25 AM »
Quote from: Mn on December 18, 2021, 06:05:37 AM
Steak looks great, as always, and better than yesterday's hot dish. Nice sear on the steak. Other than trying it myself, would a cast iron griddle on a hot grill do about the same as your Blackstone ?

I have a feeling you won't be cooking that pork loin in the oven tho.
A guy posted this earlier this week about his pork loin in the smoker....
"Get smoker up to temp 250 deg. with a few mesquite chips and 2 small chunks on top of those . Light the chips and throw in smoker ( in my CI pan )
let smoke at this temp for 1/2 hour , bump up to 275 for 1 hour than 300 until IT of 146 deg"



Thanks sir. I don’t see what difference it would make whether it was seared in a CI on grill or on a Blackstone assuming they are both the same temperature when the steak goes on.

What’s that pork loin stuffed with?
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No one in Mn

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Re: What's cookin?
« Reply #664 on: December 18, 2021, 08:04:03 AM »
Quote from: Custard on December 18, 2021, 07:48:25 AM
Thanks sir. I don’t see what difference it would make whether it was seared in a CI on grill or on a Blackstone assuming they are both the same temperature when the steak goes on.

What’s that pork loin stuffed with?
Here's the link to what he did.
I like the idea of cranberries in the recipe you linked tho.
He used his home-made apple jam, but my Mom could make a good pork roast with a sauce based on red currant jelly.
https://www.smokingmeatforums.com/threads/apple-stuffed-pork-loin-with-loaded-mashed-potatoes-lots-of-cheese-and-picture-heavy.312145/

What do you sear on the Blackstone at ? 600-700 ?
« Last Edit: December 18, 2021, 08:06:50 AM by Mn »
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Custard

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Re: What's cookin?
« Reply #665 on: December 18, 2021, 09:55:39 AM »
Thanks for the link.

I don’t have an infrared thermometer so I’m not sure actually. I crank it up as hot as it’ll go and use some ghee to keep from sticking. Once it starts to smoke a bit I throw whatever I’m searing on it. I still prefer the flavor and texture of a sear over coals or wood but with the short days I haven’t been messing with charcoal much.
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ILLove1997

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Re: What's cookin?
« Reply #666 on: December 18, 2021, 09:57:33 AM »
Quote from: Custard on December 18, 2021, 09:55:39 AM
Thanks for the link.

I don’t have an infrared thermometer so I’m not sure actually. I crank it up as hot as it’ll go and use some ghee to keep from sticking. Once it starts to smoke a bit I throw whatever I’m searing on it. I still prefer the flavor and texture of a sear over coals or wood but with the short days I haven’t been messing with charcoal much.

I have one, I'll be sure to check it next time I crank up the blackstone
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Custard

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Re: What's cookin?
« Reply #667 on: December 18, 2021, 10:00:25 AM »
That would be awesome
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Jobu

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Re: What's cookin?
« Reply #668 on: December 18, 2021, 10:08:29 AM »
Quote from: Custard on December 18, 2021, 09:55:39 AM
Thanks for the link.

I don’t have an infrared thermometer so I’m not sure actually. I crank it up as hot as it’ll go and use some ghee to keep from sticking. Once it starts to smoke a bit I throw whatever I’m searing on it. I still prefer the flavor and texture of a sear over coals or wood but with the short days I haven’t been messing with charcoal much.

I charcoal grilled some NY strips last night. Totally dark by the time I threw them on. Turned out great.

Sometimes I think I cook better in the dark, lol
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Re: What's cookin?
« Reply #669 on: December 18, 2021, 10:14:20 AM »
I'll grill on gas, but cooking on charcoal in the dark at 20° is tough.
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Judge Judy

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Re: What's cookin?
« Reply #670 on: December 18, 2021, 10:16:00 AM »
I grilled some ribeyes for the girlfriend and I Thursday night. Was at her house and she only has a gas grill, but they turned out great! Doused them with a nice coating of salt and pepper and a couple slices of butter. Cranked it up to high and got it extremely hot then threw them on there. Got a solid sear on them and moved them off the direct heat and cooked them about 3-4 minutes on each side. Rotating them 90 degrees with each turn for beautiful grill marks. Turned out great. I prefer medium rare to rare steak and it just melts in your mouth. I also would’ve preferred charcoal or wood, but not bad. I really need to get me a Blackstone. I have a few friends that have one and I’ve never heard a bad thing about them and of course in here. You can do so many things with them. 
« Last Edit: December 18, 2021, 10:17:58 AM by Judge Judy »
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Jobu

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Re: What's cookin?
« Reply #671 on: December 18, 2021, 10:17:43 AM »
Quote from: Mn on December 18, 2021, 10:14:20 AM
I'll grill on gas, but cooking on charcoal in the dark at 20° is tough.

It was cold here last night. I’ve charcoal grilled when it’s been damn cold. I just make a hotter fire and watch it closer. Usually I’m not cooking something that takes a long time in the cold.
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Re: What's cookin?
« Reply #672 on: December 18, 2021, 10:19:22 AM »
Quote from: Mn on December 18, 2021, 10:14:20 AM
I'll grill on gas, but cooking on charcoal in the dark at 20° is tough.

Yeah it was freezing Thursday night. Was in a hurry to get food and go back inside lol. In shorts, T-shirt, and sandals in the dark. Thankful for gas grills sometimes!
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Jobu

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Re: What's cookin?
« Reply #673 on: December 18, 2021, 10:20:48 AM »
I really want a Blackstone too. Someday, I’ll pull the trigger.

Are all outdoor griddles pretty much the same, or is the Blackstone brand superior?
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Re: What's cookin?
« Reply #674 on: December 18, 2021, 10:22:29 AM »
Quote from: Jobu on December 18, 2021, 10:20:48 AM
I really want a Blackstone too. Someday, I’ll pull the trigger.

Are all outdoor griddles pretty much the same, or is the Blackstone brand superior?

I would say Blackstone is a great quality product and superior brand. You’ll get what you pay for.
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