Pequod Posted February 29, 2020 Report Share Posted February 29, 2020 @Basher - running low? 1 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 29, 2020 Report Share Posted February 29, 2020 Tyrus, I have one of those walk-in fridges as well and I plan to use it when I do my bacon soak-out. Here is my beer fridge. 3 6 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted March 1, 2020 Report Share Posted March 1, 2020 Mac looks like you haven’t been outside in a while lol 1 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted March 1, 2020 Report Share Posted March 1, 2020 Blasphemy ribs! Baby backs cut into individual bones BEFORE they’re rubbed and smoked. More bark per bite! 10 Quote Link to comment Share on other sites More sharing options...
Basher Posted March 1, 2020 Report Share Posted March 1, 2020 Nice cook on the lamb Basher and Lamb is one of my favorites to cook. Did you ever marinate your lamb in Balsamic vinegar for say for maybe a day ( just a cheap brand will do ) and cook it up. Makes great sandwiches. It changes the complexion of the meat and gives it a nice tang, only saying because you have a ton of it. Since I first posted prior , I was bitten by the basher bug and had to run to the market for some lamb and this is what was available. In a bag with the Balsamic (the cheap stuff) with one Pablamo, an aged Habernero half strength, 5 cloves chopped garlic, 1 bay leaf and a dousing of herbs de provence. Out to the rear deck to marinate. You see in New England the back deck in winter is fashionably referred to as the frig. Will pop this on the KK tomorrow to rotisserize. Tyrus I’m inspired. How did your cook turn out?Too late, just coated a leg in dried garlic, chilli, cumin, ground pepper, purple crack, ground mustard seeds and peppercorns. All small proportions cos it’s now bagged and marinating in balsamic vinegar and molasses and a stack of chopped basil( cos my garden needed trimming). Plan is to pull it out Thursday, 24 hours air drying in the fridge, then spit roast Friday. I’ll have a yard full of workers for the new ODK and also friends dropping by to pick up their lambs..... a little taste test before they go home. Q1: How deep will the vinegar penetrate? Q2: Will the vinegar dry out the lamb surface air drying in the cold room and further crisp up the crust? Oh, and pequod, those ribs look amazing, like lollipops. And Mac, it’d be good to see that cold room operating through summer Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 1, 2020 Report Share Posted March 1, 2020 2 hours ago, Basher said: And Mac, it’d be good to see that cold room operating through summer @Basher, your summer not mine. LOL 1 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted March 1, 2020 Report Share Posted March 1, 2020 Well, the meat came out as expected but it's been at least 30 years since I did this prep at my old house. I let this one soak over nite and the results were way shy of what I expected but if memory serves me right it was a two day soak with a whole bottle of the Balsamic to get that tangy meat. Q1. Leaving the meat in longer is an experiment, the longer the better for penetration, don't be shy. Q2. The balsamic has a sugar content and will darken the meat on the outside however, the inside is yours for temp, this cook should be at medium or better. So again let it soak, turn it, and let the marinade do it's thing. You may fork it for quicker penetration, I'm still holding to the longer the better although that's up to the indivigual. 8 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 1, 2020 Report Share Posted March 1, 2020 You could always inject it with the Balsamic marinade to get better penetration and shorten up the marinating time. 3 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted March 1, 2020 Report Share Posted March 1, 2020 1 hour ago, tony b said: You could always inject it with the Balsamic marinade to get better penetration and shorten up the marinating time. That is true Toney and a good suggestion as we sit here today. The only practical experience I have is a slow soak, it is a vinegar, and I don't know the correlation of the direct vs injection. I'm willing to try but unsure of the results. Trouble is I've never written things down and this one bit me in the butt as far as expectations were in concerned. Tomorrows another day 2 Quote Link to comment Share on other sites More sharing options...
tekobo Posted March 2, 2020 Report Share Posted March 2, 2020 On 3/1/2020 at 12:25 AM, Pequod said: Blasphemy ribs! Baby backs cut into individual bones BEFORE they’re rubbed and smoked. More bark per bite! Lead me not into temptation. Baby back ribs with suya chicken thighs on the side. 6 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 2, 2020 Report Share Posted March 2, 2020 We had a beautiful start to March here, (I'll take the lion at the end of the month!) - so on went the Tandoori chicken legs! Made a nice side of au gratin zucchini. Plated with some curry rice. 7 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted March 2, 2020 Report Share Posted March 2, 2020 Love the color you two put on those cooks 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted March 3, 2020 Report Share Posted March 3, 2020 What Tyrus said all those meals look sooo delicious! Tyrus what kind of meat is that? And did you use straight balsamic vinegar? I love balsamic vinegar and would like to try that cook. 2 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted March 3, 2020 Report Share Posted March 3, 2020 2 hours ago, Bruce Pearson said: What Tyrus said all those meals look sooo delicious! Tyrus what kind of meat is that? And did you use straight balsamic vinegar? I love balsamic vinegar and would like to try that cook. Lamb leg bone out. Comes easily wrapped in a burn proof net. The next time I do it I think it will stay in the frig for 2+days or inject it like Toney mentioned. Anyhow it's a rotisserie made meat, just stick it on the forks and let it roll, pull it at 145-50 if you like it pink, wrap in foil to rest. 2 1 Quote Link to comment Share on other sites More sharing options...
Herbie J - Alabama Posted March 4, 2020 Report Share Posted March 4, 2020 Looks awesome Tyrus. 1 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted March 5, 2020 Report Share Posted March 5, 2020 Tyrus this leg has now been marinating in balsamic and a few other herbs and spices for 5 days. I don’t think there is any problem with the absorption rate. I’ve popped the vac sealed bag and will let it fridge dry overnight, planning to spit roast it tomorrow. Apart from the balsamic smell when I opened the bag, the strongest scent coming through was the basil, a little molasses, cumin and garlic was mild... it smells delish. The basil has a light, fresh fragrance. I think I’ll reduce the bag juices with a little brown sugar for a baste tomorrow. Sent from my iPhone using Tapatalk 6 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted March 5, 2020 Report Share Posted March 5, 2020 (edited) Glad you tried it Basher. I believe mine was in the bag in the frig 14-16 hours and I just didn't wait,.. for moi patience is a virtue misdirected at birth. Let's see, those complimentary spices sound good, I'm sure the spin will do it well. Edited March 5, 2020 by Tyrus 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 5, 2020 Report Share Posted March 5, 2020 (edited) It's been a long winter and this feels sooooooooooooooooo good. Those garden beds are made from 3 rows of 2X10s. The beds on the right are lower and they are not even visible. Edited March 5, 2020 by MacKenzie 2 1 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 5, 2020 Report Share Posted March 5, 2020 We're supposed to hit the mid-60s this weekend!! GRILLIN' TIME!! So, I broke down and did the full-on French mashed potatoes - sous vide (192F for 90 mins) with lots of butter, then riced, and finally ran through a fine mesh screen. Paired with a nice Frenched pork chop and a side of elotes (Mexican corn). Spuds were very smooth, but didn't quite hit the French Laundry standard. Needed a LOT more butter. I only used a 1/2 a stick for 3 med red potatoes! 4 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 5, 2020 Report Share Posted March 5, 2020 Looks and sounds very tasty to me, Tony, I'd go for the half stick also. 1 Quote Link to comment Share on other sites More sharing options...
