Wingman505 Posted May 6, 2020 Report Share Posted May 6, 2020 Here are a couple of prime NY strips. I reverse seared them and initially smoked with hickory and Jealous Devil @ 250 degrees for an hour or so bringing the internal temp to 127 degrees. I then let them rest as the cooker climbed to 550 degree dome temp. Seared them for 1 minute a side just over the coals. I didn't take the time to take sexy pics of the finished product. Plating is not looking good and is "messy" per my wife Christine, but the cook looks great. I used Hardcore Carnivore "Black," which is why they look so dark prior to the sear. 11 Quote Link to comment Share on other sites More sharing options...
Pequod Posted May 6, 2020 Report Share Posted May 6, 2020 Nailed it. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 6, 2020 Report Share Posted May 6, 2020 Yep, plated pictures are a true test of patience, looking at the finished product and wanting to immediately dive right in! 1 hour ago, Wingman505 said: I used Hardcore Carnivore "Black," which is why they look so dark prior to the sear. I assume it's like other similar rubs (I used Gunpowder), that have a bit of actual charcoal in them? Quote Link to comment Share on other sites More sharing options...
Wingman505 Posted May 6, 2020 Report Share Posted May 6, 2020 (edited) Yep, activated charcoal. Jess Pryless calls it meat lipstick. Edited May 6, 2020 by Wingman505 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 6, 2020 Report Share Posted May 6, 2020 "The Girls" made me do this pizza cook, eh Troble. I did two identical pizzas and some days are stones and some days are diamonds. This was a diamond of a day. 10 inch pizza shell. Starting to dress them up. Dressed. Baked. Served. 11 Quote Link to comment Share on other sites More sharing options...
Basher Posted May 7, 2020 Report Share Posted May 7, 2020 Perfect Mac. Blimey you eat well.Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted May 7, 2020 Report Share Posted May 7, 2020 @MacKenzie I just read about 9 pages on this thread to catch up and now I’m starving. Gosh you make it look so easy truly inspiring 2 1 Quote Link to comment Share on other sites More sharing options...
Wingman505 Posted May 7, 2020 Report Share Posted May 7, 2020 I bought Ken Forkish's "The Elements of Pizza." I want to cook NY style pizza. There's many here that are making amazing pies and I want to get to that skill level. 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted May 7, 2020 Report Share Posted May 7, 2020 17 minutes ago, Wingman505 said: I bought Ken Forkish's "The Elements of Pizza." I want to cook NY style pizza. There's many here that are making amazing pies and I want to get to that skill level. @Wingman505 @MacKenzie gave me this recipe and it’s served me well https://pin.it/4pdzASj 2 Quote Link to comment Share on other sites More sharing options...
Wingman505 Posted May 7, 2020 Report Share Posted May 7, 2020 Nice! I just sent it to @Christinelynn and I's email. We're having trouble finding yeast. We're about to spend $15 online. I also want to make an authentic sauce so I'll be looking around for that. I'm sure the book I bought will have some great sauce recipes. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 7, 2020 Report Share Posted May 7, 2020 You know you can freeze yeast and it will keep a looong time. Keep this in mind for the next pandemic. 2 Quote Link to comment Share on other sites More sharing options...
Wingman505 Posted May 7, 2020 Report Share Posted May 7, 2020 2 minutes ago, MacKenzie said: You know you can freeze yeast and it will keep a looong time. Keep this in mind for the next pandemic. Can I vacuum seal then freeze? Is that good for it? Quote Link to comment Share on other sites More sharing options...
Steve M Posted May 7, 2020 Report Share Posted May 7, 2020 29 minutes ago, Wingman505 said: Can I vacuum seal then freeze? Is that good for it? That would work. I purchased an air tight container that holds a 1lb bag and keep it in the freezer. Probably about 3 years old at this point but still works just fine. 3 Quote Link to comment Share on other sites More sharing options...
Pequod Posted May 7, 2020 Report Share Posted May 7, 2020 32 minutes ago, Wingman505 said: Can I vacuum seal then freeze? Is that good for it? I have packets of vac sealed yeast in my freezer. Works great. That said, I use very little commercial yeast thanks to my sourdough starter. 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 7, 2020 Report Share Posted May 7, 2020 Yes, vacuum sealing works just fine. 2 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted May 7, 2020 Report Share Posted May 7, 2020 On 5/4/2020 at 7:38 AM, Braai-Q said: We have Wild Garlic growing abundantly in the woods behind our house so in our prescribed daily exercise, we foraged some and I'm currently working up some recipes with it. I had a plant growing in the backyard and thought it may be related to your post because I view narrow boat travelers on Youtube that have come across this same herb in the UK. So, here are a couple of pics and although they differ from yours somewhat in leaf design they matched the travelers video exactly. So, I went out into the yard and snipped a small leaf.. I chewed it a swallowed it, it had light taste of garlic, I hit the bonanza. Well, I'm hoping it was and not poison Ivy or Sumac........these things have a way of coming around, so to speak. Let me know, wild garlic in my backyard, it is New England............ 2 Quote Link to comment Share on other sites More sharing options...
Braai-Q Posted May 7, 2020 Report Share Posted May 7, 2020 1 hour ago, Tyrus said: I had a plant growing in the backyard and thought it may be related to your post because I view narrow boat travelers on Youtube that have come across this same herb in the UK. So, here are a couple of pics and although they differ from yours somewhat in leaf design they matched the travelers video exactly. So, I went out into the yard and snipped a small leaf.. I chewed it a swallowed it, it had light taste of garlic, I hit the bonanza. Well, I'm hoping it was and not poison Ivy or Sumac........these things have a way of coming around, so to speak. Let me know, wild garlic in my backyard, it is New England............ I'm not sure if I'm honest. The leaves look a little Nettle like in shape. You don't want to eat raw Nettle. I brushed against some yesterday morning and my leg is still stinging from the experience. Dread to think. The plant looks like some sort of Viburnum (opulus or dentatum). Or it looks a bit like a Guelder Rose. I'm not an adventurous forager, tend to only really forage blackberries and wild garlic. Do you have a link to the YouTube video, might give me some clues. 2 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted May 7, 2020 Report Share Posted May 7, 2020 It was good, no sting or abrasion..old enough to know the difference, lucky me. I don't know links but if this description works ( On You Tube ..Floating our boat : Hey Pesto Episode 92 It was a match, really, some good people working through the divide. Keep safe and thanks 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted May 8, 2020 Report Share Posted May 8, 2020 On 4/24/2020 at 1:18 AM, Tyrus said: I've been catching up on everyone's cooks. Drooltastic. It is 06:43 here and I now have a hankering for meat and red wine. A good start to an excellent day methinks. Will exercise first to justify it. I have been sorting through cookbooks to reduce my collection and picked up one of Heston Blumenthal's "perfection" books. He devotes quite a few pages to the perfect burger. His perfect burger minces chuck, aged short rib and brisket. I was planning on trying it out before I saw Tyrus' post. Now there is NO way I am mincing my brisket. Yum. 6 Quote Link to comment Share on other sites More sharing options...
Braai-Q Posted May 8, 2020 Report Share Posted May 8, 2020 1 hour ago, tekobo said: I've been catching up on everyone's cooks. Drooltastic. It is 06:43 here and I now have a hankering for meat and red wine. A good start to an excellent day methinks. Will exercise first to justify it. I have been sorting through cookbooks to reduce my collection and picked up one of Heston Blumenthal's "perfection" books. He devotes quite a few pages to the perfect burger. His perfect burger minces chuck, aged short rib and brisket. I was planning on trying it out before I saw Tyrus' post. Now there is NO way I am mincing my brisket. Yum. There are times when I actually have to avoid this forum because it makes me think about inappropriate meals at odd times. Usually when I can't do anything about them. There was the 11:30pm brisket the other day which is your 6.43am burger of this morning. The problem I have with Heston is that I think he sometimes does things because it's expected, not because it needs it and I've tried a few of his 'set a day aside to cook this' recipes and come out the other side thinking that it wasn't really worth the effort. While I'm the first to embrace a complicated recipe, there is also joy in something simple. Have an egg with your burger which will make it breakfast and have your cranberry juice in a wine glass. Then seamlessly transition around lunch to red wine. 😄 4 Quote Link to comment Share on other sites More sharing options...
