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What's cookin?

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ILLove1997

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Re: What's cookin?
« Reply #1245 on: February 25, 2023, 10:55:35 AM »
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Custard

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Re: What's cookin?
« Reply #1246 on: February 27, 2023, 09:28:05 PM »
The Fresh Market sent an email Saturday about their “custom cut salmon” special so like any good consumer I went in and had them cut me the thickest portion they had. Sadly it wasn’t that thick. 1.5” or so center cut. Followed the recipe Illove97 posted and smoked it tonight. Had to bump temp up because people were hungry so I got some albumin bleed but overall it’s amazing.

« Last Edit: February 27, 2023, 09:37:26 PM by Custard »
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Custard

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Re: What's cookin?
« Reply #1247 on: February 27, 2023, 09:38:09 PM »
 Next time I’ll start earlier and keep it at 160 all the way through with multiple bastings.
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ILLove1997

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Re: What's cookin?
« Reply #1248 on: February 28, 2023, 11:32:29 AM »
Quote from: Custard on February 27, 2023, 09:38:09 PM
Next time I’ll start earlier and keep it at 160 all the way through with multiple bastings.

my smoker was around 140ish and didn't have any albumen bleed, glad you liked it, I certainly do!

In addition to using it with that alfredo recipe, I mix some of it up with a block of cream cheese for the best bagel shmear you've ever had
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Custard

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Re: What's cookin?
« Reply #1249 on: March 08, 2023, 01:31:40 AM »
I found a nice 1.5” ribeye at the Fresh Market today. Threw it on the new pellet grill at 180 degrees with some chunks of post oak in the firebox to get more smoke on the top rack with my cast iron skillet under it with some butter and mushrooms. Let it ride for about 2.5 hours til it hit 120 internal temp then took it off. Cranked the grill to HIGH and let it come to temp. Took mushrooms out of the cast iron and put it back on to warm up. After 10 mins I seared the ribeye and took it in and served it to myself. Perfect medium rare, but actually too smoky. Should have used a smooth steak knife instead of the serrated. It was so tender it kind of shredded.

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No one in Mn

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Re: What's cookin?
« Reply #1250 on: March 08, 2023, 05:49:48 AM »
Quote from: Custard on March 08, 2023, 01:31:40 AM
I found a nice 1.5” ribeye at the Fresh Market today. Threw it on the new pellet grill at 180 degrees with some chunks of post oak in the firebox to get more smoke on the top rack with my cast iron skillet under it with some butter and mushrooms. Let it ride for about 2.5 hours til it hit 120 internal temp then took it off. Cranked the grill to HIGH and let it come to temp. Took mushrooms out of the cast iron and put it back on to warm up. After 10 mins I seared the ribeye and took it in and served it to myself. Perfect medium rare, but actually too smoky. Should have used a smooth steak knife instead of the serrated. It was so tender it kind of shredded.


I served it to myself. Lol.
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Custard

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Re: What's cookin?
« Reply #1251 on: March 18, 2023, 11:07:47 PM »
3.5 lb picanha sirloin cap, dry brined 18 hours then some coarse black pepper, onion and garlic powder before cooking. Usually just do salt.

I trimmed the excess fat off of it and rendered it down in cast iron while the picanha smoked on pellet cooker for 2.5 hours to 125 internal

I fired up a chimney of charcoal and seared it on the kettle, then rested it 15 mins in foil in the smoked beef tallow, then sliced it up and served

Pretty fucking good



« Last Edit: March 19, 2023, 08:02:09 AM by Custard »
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Custard

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Re: What's cookin?
« Reply #1252 on: March 18, 2023, 11:14:27 PM »
Yesterday did “over the top” chili in the pellet cooker. Also very good.




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Re: What's cookin?
« Reply #1253 on: March 19, 2023, 06:13:11 AM »
3 1/2 pounds, eh. How much was your share ?

Looks prettty fucking good.
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Custard

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Re: What's cookin?
« Reply #1254 on: March 19, 2023, 08:03:09 AM »
Quote from: Mn on March 19, 2023, 06:13:11 AM
3 1/2 pounds, eh. How much was your share ?

Looks prettty fucking good.

I probably ate close to a pound. 😬
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Re: What's cookin?
« Reply #1255 on: March 19, 2023, 08:47:38 AM »
Quote from: Custard on March 19, 2023, 08:03:09 AM
I probably ate close to a pound. 😬
And how big was the side bowl of chili ?
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Custard

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Re: What's cookin?
« Reply #1256 on: March 19, 2023, 01:00:14 PM »
The chili was Friday night. I ate so much of it it doesn’t even sound good yet.
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Custard

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Re: What's cookin?
« Reply #1257 on: April 03, 2023, 11:54:10 PM »
Was almost 70 yesterday so did a rack of dry brined baby backs with honey BBQ rub for the women and kids and some central TX style spares for the men. Threw them in the pellet cooker with apple chunks in the smoke box. I also smoked some cream cheese, one with the honey BBQ rub and one with some Cajun seasoning for an appetizer. And the coup de grace was the smoked simple syrup in the dish on the top shelf, for pre-meal old fashioneds. I also took the leftover prime rib from Christmas out of the freezer and made a vegetable beef soup with it, which I regretfully forgot to get a picture of because it was phenomenal. Had some neighbors and hot girls over, turned out pretty great.




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Jobu

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Re: What's cookin?
« Reply #1258 on: April 04, 2023, 07:59:36 AM »
I'm guessing you like that pellet cooker.  Food looks outstanding!
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Custard

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Re: What's cookin?
« Reply #1259 on: April 04, 2023, 08:44:39 AM »
Quote from: Jobu on April 04, 2023, 07:59:36 AM
I'm guessing you like that pellet cooker.  Food looks outstanding!

It’s awesome. I found I wasn’t really doing much outdoor cooking aside from nice weather weekends because I just didn’t want to mess with the charcoal and everything. Adding this to the arsenal makes it super easy to cook with wood on weeknights. It’s about as easy as a gas grill but with more flavor. I got the “sidekick” attachment which is a heavy 14” 28k BTU side burner. It came with a heavy griddle insert, but you can get a pizza oven, a grill box which turns it into a little propane grill, and a couple other things I can’t think of right now. Makes a really versatile do it all cooker that doesn’t take up a lot of room.
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