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CeramicChef

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Everything posted by CeramicChef

  1. tony - I do like the way you think! I'm betting that would be one very interesting salad! Thanks.
  2. To clean my two KKs, Beauty! And TheBeast, I just use a dust pan and whisk broom. Works quite well and it's very cost effective!
  3. Tiny - I'm living proof you simply can't screw up a Sous Vide cook! If I can do this, then anybody can cook like a world class chef! Thanks for the kind comment.
  4. Thanks, tiny! That was one very tasty cook. SWMBOI wants more just like that and I guess she'll just have to eat more salade Nicoise!
  5. MacKenzie - that is one lovely looking meal! I've been using my SV more and more lately and it never ceases to amaze me with its versatility. And your cooks always amaze me. Beautiful money shot. Kudos!
  6. Cookie - WOWZERS! great view, great cookers, and great ambiance! What a wonderful place to be forced to cook! Nice, very nice.
  7. MacKenzie - wonderful shots of that whole cook! Very nicely done. There is precious little that beats a really good burger and your burgers are first rate! I need to change out drool bibs. Kudos! I like that bacon rack, but I"ve found that if I just lay the bacon directly on the rack, everything works just fine. SWMBOI likes it cooked like that, and if she likes it, that's what she gets! Great burger cook!
  8. Guys - that dual dial manifold is absolutely stunning in its ability to control airflow. You can precisely and so very easily dial in just any temp you want. Easy peasy!
  9. Cookie - let me just second tony's sentiments ... YOU SUCK! Man, I'm just so very jealous. Waygu in the supermarket! I'm lucky to be able to get ground chuck! Please be sure to post that Waygu cook here. Would love to see it!
  10. Edwin - that is a really top notch pizza pie cook! And the ribs looks positively droolicious! Kudos on getting your feet wet and the wonderful cooks!
  11. Here is the Mundial I have at Amazon. It's only $16.71!
  12. egmill - I've seen those Searzall but have never felt the need to go grab one. I guess you'll just have to do until you can get a KK on the patio. All the best to you until that day!
  13. mk1 - the only problem I had with last night's cook .... THERE WERE NO LEFTOVERS! Now I'm starving looking at how delicious it was! Thanks for the kind words.
  14. MacKenzie - thanks for the kudos. I appreciate it. My nephew couldn't believe how tender the meat was! I told him it just wasn't cooked to death!
  15. mk - great looking ribs! My taste buds are are wanting some of that right now! Kudos and congrats.
  16. Shack - the blade on my Mundial is about 6" or so. It really works well. Again, I highly recommend it.
  17. I had my nephew Shaun over for dinner this evening. He just finished pilot training down in San Antonio after graduating from The United States Air Force Academy last May. He's staying with my brother, the one who lives about 100 yards down the road. You know him, he's the BBQ Mooch who has recycled the same bag of chips for the last nine months! So I decided to use up a Tri-Tip that I'd had in the refrigerator. I also decided to give Shaun a taste treat ... he's a bachelor. I found out today that all he eats every evening is steak, generally NY Strips. So, I'm thinking it time to put on the dog and impress Shaun, or at least try. Sous Vide here I come! I decided to use up some rub I'd had left over from a rib cook this weekend. It was Runnin' Wild's Peach Rub and my brother developed a real like for it when he was over for the rib cook. Here's a pic of the Tri-Tip on the cutting board with the Runnin' Wild Peach Rub. Here is picture of the trimmed and rubbed Tri-Tip after sealing it up with the FoodSaver. It's now ready for the Anova Sous Vide. Here are the Sous Vide parameters as shown on the Anova Sous Vide. Fast forward 8 hours and here is the Tri-Tip just out of the water bath and ready to meet Beauty! at 600F. Notice that there is more liquid now after 8 hours in the Sous Vide at 132F than there was in the previous picture. More on that liquid in a bit. No pic of the Tri-Tip on Beauty! as All us boys were kibitzing and I forgot to take a pic! You simply can't trust some people! Here is picture of the Tri-Tip on the cutting board ready for carving after a 5 minute rest (The natives were getting restless!). And here is the Tri-Tip after I made my initial cut at the bend. That's a perfect Medium Rare if I do say so myself. And finally, here is the money shot. We had Mexican rice, refried beans, and guac. For those who wanted, we had warm whole wheat tortillas for tacos, burritos, etc. for those so inclined. Sorry, no pics of that either, but I'm told they went down really well! And here is a pic of the aftermath of the carnage! Now here is the story of the "Astounding" part of this cook. Shaun cooks his nightly steak on a round griddle with raised runs that he calls a grill! He also said he has never had Tri-Tip and he likes his beef cooked Medium Well! Yeah, I know ... Kids, what are you gonna do with 'em, right? So I told Shaun to trust me and he would be pleasantly surprised. I took a slice of the Tri-Tip, dipped in the au jus, and gave it to him. I said go ahead, take a bite, and if that isn't the best bite of beef you've ever had, I'll cook your share Medium Well. He took a bite, chewed, took another bite, chewed again, and got this HUGE grin on his face. "This is the most astounding flavor! Can I have some more?" Yeah I said, you can have all you want. He ate his Tri-Tip just sliced and with the au jus drizzled on the top. He was too polite to ask for seconds, so I just dished up some of the remaining Tri-Tip on to his plate and he finished off the au jus. He asked me how I learned to cook like that. I just smiled. Shaun is coming over tomorrow evening for a lesson on how to cook a NY Strip properly. I'm also rehabbing my Lodge Hibachi as a gift to him as he travels to his new duty station in New Mexico. He is one very fine man and I am proud to know this office and gentleman.
  18. Ok, Charles. Now look, these late night posts have got to stop! These stunning pics of delish cooks is killing my diet! Very nice cook!
  19. Shack - the burgers were wonderfully juicy! And I'll do it again in a heart beat. Thanks!
  20. I give it two thumbs up! Sure as the world looks so good I'd throw a tooth at 'em! Get me a Stella and I'm all over it!
  21. Shack - Just finished dinner and the burgers were STUPENDOUS! Thanks! It's all your fault. I have a major league spatula - a Mundial - that has a lot of heft for smashing burgers, and a knife edge for scraping. Shack - those burgers were DA BOMB! Sorry no pics to post. I was too dadgummed busy smacking my lips, dagnabit!
  22. normstar - I have done butts at 275-300 without problem. It powers right on through The Stall and is done in half the time, usually. Brisket likes hot and fast as well. The guy around here who is the Hot and Fast Guru is Robert, aka 5698k. That how he cooks the majority of his butts and briskets. Follow Frogs advice above about the sugar and temps. He's spot on.
  23. Shack - you just changed my dinner plans! I'm off to get some fresh 80/20. Seriously. I've got TheBeast fired up for chicken. I'm throwing that yard bird back in the fridge and putting my cast iron griddle on the grate in the belly of TheBeast and we're having smashed burgers for dinner. I'm outta here!
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