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What's cookin?

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No one in Mn

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Re: What's cookin?
« Reply #915 on: July 05, 2022, 07:51:30 AM »
Looks good. I'll have to try slicing one some day, if I ever see a chuck that thick.
And keeping food warm in the cooler is a great trick.

I always cut back on salt. Sometimes it doesnt work the right way tho. Yesterday's ribs could have used more.

Last week's pulled chuck ...
And a little horseradish sauce to go with.
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ILLove1997

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Re: What's cookin?
« Reply #916 on: July 05, 2022, 11:33:18 AM »
Quote from: Custard on July 04, 2022, 11:04:43 PM
Interesting. My experiments with slow cooking chuck roast for long periods haven’t gone well. It’s not bad but still just tastes like normal chuck roast to me but with a little added flavor. The Mississippi one I did off of MN’s posts was pretty good but super salty, I overdid the seasoning. Chuck roast to me just has this very distinctive flavor no matter how it’s cooked that throws me off. Just not my thing I guess.

I didn’t get any pics of the pork butts we did but we used a huge stock pot and my Roman pork puller to do it. Put about 15-20 lbs away in vacuum bags tonight after fireworks. I did take a pic of the NY Strips I did this evening right before fireworks. I put a cast iron skillet over the coals, reverse seared them with some hickory chips, then threw them in the skillet to finish. Took them off at 125 internal temp and sliced up thin and put in a foil pan as finger food for the fireworks show. They were pretty good. Sometimes the texture of strips is a little mealy to me and that was the case tonight.



I never really liked NY strips either and couldn't figure out why, your description is perfect as to why they aren't my favorite, would still smash a good smoked one though, yours looked nice!
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No one in Mn

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Re: What's cookin?
« Reply #917 on: July 12, 2022, 12:14:11 PM »
Tacos tonight. Taco Tuesday.

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Judge Judy

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Re: What's cookin?
« Reply #918 on: July 12, 2022, 02:41:34 PM »
Quote from: Mn on July 12, 2022, 12:14:11 PM
Tacos tonight. Taco Tuesday.



You eating out AOC?! 😂

It’s gotta be better than PMAN and Tempo🤷🏻‍♂️
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Re: What's cookin?
« Reply #919 on: July 22, 2022, 10:30:19 PM »
Sablefish and lingcod on a sorry grill. A couple of bucks decided to join us for dinner.

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ThePAMan

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Re: What's cookin?
« Reply #920 on: July 23, 2022, 11:27:57 AM »
Quote from: Mn on July 22, 2022, 10:30:19 PM
Sablefish and lingcod on a sorry grill. A couple of bucks decided to join us for dinner.



Did you name.them Giannis Antetokounmpo and Khris Middleton? Portis?
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Custard

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Re: What's cookin?
« Reply #921 on: July 23, 2022, 01:54:38 PM »
Could name the one with the one good antler Jabari
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Custard

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Re: What's cookin?
« Reply #922 on: July 23, 2022, 01:55:43 PM »
Neighbor buddy’s wife is out of town and we are doing an 8.5 lb brisket flat on his pellet grill. Should be done early evening. Pretty excited, haven’t made any brisket since last fall.
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Re: What's cookin?
« Reply #923 on: July 23, 2022, 02:33:20 PM »
Quote from: ThePAMan on July 23, 2022, 11:27:57 AM
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Jobu

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Re: What's cookin?
« Reply #924 on: July 30, 2022, 01:44:44 PM »
Found some chuck eyes at the grocery store today. 4.99/lb. Excited to give them a go.
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No one in Mn

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Re: What's cookin?
« Reply #925 on: July 30, 2022, 08:02:11 PM »
Quote from: Jobu on July 30, 2022, 01:44:44 PM
Found some chuck eyes at the grocery store today. 4.99/lb. Excited to give them a go.
How'd it go ?
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Jobu

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Re: What's cookin?
« Reply #926 on: July 30, 2022, 09:10:15 PM »
Quote from: Mn on July 30, 2022, 08:02:11 PM
How'd it go ?

Last minute change of plans. Doing them tomorrow instead. Will report back.

I’m thinking 30 second sear on each side, then indirect heat to temp. Sound right?
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Re: What's cookin?
« Reply #927 on: July 30, 2022, 10:05:05 PM »
Quote from: Jobu on July 30, 2022, 09:10:15 PM
Last minute change of plans. Doing them tomorrow instead. Will report back.

I’m thinking 30 second sear on each side, then indirect heat to temp. Sound right?
Sounds about right.
I'd be cooking on charcoal, so I would cook then sear. I never see chuck eyes.
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Custard

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Re: What's cookin?
« Reply #928 on: July 31, 2022, 12:27:43 AM »
Quote from: Jobu on July 30, 2022, 09:10:15 PM
Last minute change of plans. Doing them tomorrow instead. Will report back.

I’m thinking 30 second sear on each side, then indirect heat to temp. Sound right?

I usually do it backwards from that, but not sure it matters. Only things that really matter are getting some Maillard reaction and not overcooking them. Everything else you can kind of account for after the fact for personal taste.

Chuck eyes are everywhere around here but some are basically chuck steaks being sold as chuck eyes. Meijer is especially bad for this.

I personally like to sous vide them for two hours then sear on grill or blackstone. They’re an inherently inconsistent cut of meat and the sous vide can help modulate that. Regardless just make sure to slice across the train and you’ll probably not be disappointed even if it’s a less than stellar cut at just $4.99/lb
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Jobu

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Re: What's cookin?
« Reply #929 on: July 31, 2022, 08:01:38 PM »
Quote from: Custard on July 31, 2022, 12:27:43 AM
I usually do it backwards from that, but not sure it matters. Only things that really matter are getting some Maillard reaction and not overcooking them. Everything else you can kind of account for after the fact for personal taste.

Chuck eyes are everywhere around here but some are basically chuck steaks being sold as chuck eyes. Meijer is especially bad for this.

I personally like to sous vide them for two hours then sear on grill or blackstone. They’re an inherently inconsistent cut of meat and the sous vide can help modulate that. Regardless just make sure to slice across the train and you’ll probably not be disappointed even if it’s a less than stellar cut at just $4.99/lb

Update. I reverse seared them, seasoned with salt, pepper, garlic powder and onion powder. Pretty damn good. Came out nice and tender. 5 minutes on each side, 30 second sear on each side.

For that price, I would do it again.
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