tony b Posted December 27, 2021 Report Share Posted December 27, 2021 Glad to hear that everyone is OK. I had a breakthrough case back in October. No symptoms, but having to quarantine for 10 days was not fun! 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted December 28, 2021 Report Share Posted December 28, 2021 Glad to hear that everyone is OK. I had a breakthrough case back in October. No symptoms, but having to quarantine for 10 days was not fun! In your brewery must of been stressful lol .we have had no cases for like 6 months .Perth has locked its self of to the rest of Australia. Then just before Christmas we had a backpacker rock up that visited every place in town and we are wearing masks Sent from my SM-T835 using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
johnnymnemonic Posted December 28, 2021 Report Share Posted December 28, 2021 On 12/26/2021 at 3:30 PM, BOC said: Christmas rib tradition continues. Plus a couple of yard birds for good measure. @BOC what do you put on your yard birds and do you air dry them in the fridge overnight? Those look super tasty. Quote Link to comment Share on other sites More sharing options...
BOC Posted December 28, 2021 Report Share Posted December 28, 2021 [mention=3675]johnnymnemonic[/mention] this time around, I did a wet brine for 24hrs. Pulled, rinsed and patted dry. Sprayed with some duck fat spray and rubbed with Kosmos Dirty bird and let them smoke with the ribs at about 235 until up to temp. Before the cook, I let them sit for 2 hours on the counter to get to room temp which tends to server as my air dry. Usually I’d crank up the heat or throw them under the broiler for a few minutes after as well, but this time it wasn’t needed.Original pic was mid cook, below is what it looked like at the end after cutting it for service. Good birds.Sent from my iPhone using Tapatalk 3 1 Quote Link to comment Share on other sites More sharing options...
Poochie Posted December 28, 2021 Report Share Posted December 28, 2021 Looks tasty to me. I'd have some of that for lunch. 1 Quote Link to comment Share on other sites More sharing options...
jeffshoaf Posted December 28, 2021 Report Share Posted December 28, 2021 Small dry aged ribeye roast cooked to medium using the cold smoker with hickory pellets and the thermoworks temp monitoring and control. I have an older KK without the cold smoker port, so i attached the fan to my old single dial damper. This worked pretty well but my temps did range a bit since I'm still figuring out where to set the Billows fan damper - it's a 20cfm fan so it will overshot in a hurry. Also wilted some mixed greens in my new Solidteknics flaming pan along with kernel corn fixed in the vermicular and left-over brown rice. Overall, I'm happy with all of this but the roast would have been better at medium-rare. While digging out my old damper, i found some fire starters this i forgot i had; they came as a bonus when i got my Solo fire pit several years ago. They're made from sugar cane. I used two of them to light the pellets in the cold smoker and they worked very well! 10 Quote Link to comment Share on other sites More sharing options...
tony b Posted December 29, 2021 Report Share Posted December 29, 2021 Nothing wrong with that prime rib in my book. 3 Quote Link to comment Share on other sites More sharing options...
Basher Posted December 29, 2021 Report Share Posted December 29, 2021 PaellaThis is such a fun way to prepare food with friends.And watch it transform.And the locals really enjoyed the spectacle.Sent from my iPhone using Tapatalk 9 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted December 29, 2021 Report Share Posted December 29, 2021 @Basher looks terrific. Where are you cooking if your house is under construction? Traveling with a giant paella pan are you? 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted December 30, 2021 Report Share Posted December 30, 2021 Bought a 3 bone beef rib Monday morning. seasoned it with olive oil, salt, black pepper and garlic powder. Let it sit overnight. Put the ribs on the KK at 8am Tuesday and cooked it at 250 degrees with some mesquite wood chips. Removed from KK at 6pm. Rested an hour deskinned a bunch of plum tomatoes & vine tomatoes. Threw them into a lot with some sautéed onions & garlic added chicken stock, oregano, salt and fresh basil. Started simmering that Tuesday 5pm made some homemade tomato paste by slow cooking some plum tomatoes on a cookie sheet in the oven. Added the tomato paste around 6pm. Added baby Bella mushrooms at 6pm. Trimmed beef ribs of fat and added to sauce at 7pm. Added 3 beef bones to sauce at 7pm to enhance flavor. Covered and left on simmer overnight, stirring occasionally before bed woke up in the morning big and stirred the sauce, made a fresh pasta dough ball covered and let sit for an hour then put into new Christmas present pasta roller on my Kitchen Aid stand mixer. Ran it through to level 6 and cut out some fresh pappardelle pasta and hung on rack to dry Strained pasta sauce twice between 12pm-5pm to remove top layer of fat boiled pasta for 4 minutes at 5:30pm served sauce into pasta to mix. Serve with freshly grated Parmesan cheese because the meat was so soft and cooked down for so long it made this really great thick ragu type sauce. Very flavorful and decadent. First time I ever attempted to make pasta by hand. I’d give it a solid B with some moments of A work. Couple of my first strips were still double folded and a bit thick but 85% of the pasta was great. Lotta effort into this one. Eat this again tomorrow and have another rounds worth of sauce in the freezer for another time 11 1 Quote Link to comment Share on other sites More sharing options...
BOC Posted December 30, 2021 Report Share Posted December 30, 2021 @Troble That looks magnificent!Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted December 30, 2021 Report Share Posted December 30, 2021 [mention=3378]Basher[/mention] looks terrific. Where are you cooking if your house is under construction? Traveling with a giant paella pan are you?I’m visiting a mate for his 50th in Port Macquarie.Putting an 8 rib fillet standing roast on the gasser tonight.Great cook Troble. There’s an Italian restaurant near renowned for its beef ragu. It looks exactly like yours. I’m betting yours will taste better with a kiss of smoke.Sent from my iPhone using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
johnnymnemonic Posted December 30, 2021 Report Share Posted December 30, 2021 13 hours ago, Troble said: because the meat was so soft and cooked down for so long it made this really great thick ragu type sauce. Very flavorful and decadent. First time I ever attempted to make pasta by hand. I’d give it a solid B with some moments of A work. Couple of my first strips were still double folded and a bit thick but 85% of the pasta was great. Lotta effort into this one. Eat this again tomorrow and have another rounds worth of sauce in the freezer for another time Maybe the pasta wasn't totally A work, but BOTH the effort and the final product looks A++++. And so beautiful sitting on your Herend china. Thanks for sharing! 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted December 30, 2021 Report Share Posted December 30, 2021 I’m so stealing that ragu recipe !!!!!!! 👍 1 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted December 30, 2021 Report Share Posted December 30, 2021 Bacon wrapped, Who don't like meatloaf? 5 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted December 31, 2021 Report Share Posted December 31, 2021 Tough act to follow Troble. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 31, 2021 Report Share Posted December 31, 2021 On 12/29/2021 at 11:54 PM, Basher said: Putting an 8 rib fillet standing roast on the gasser tonight. That might be a tough sell, I bet you wish you had the KK for this cook, soon. 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted December 31, 2021 Report Share Posted December 31, 2021 22 hours ago, Tyrus said: 15 hours ago, Tyrus said: Tough act to follow Troble. It was even better last night after sitting in the fridge overnight 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted December 31, 2021 Report Share Posted December 31, 2021 (edited) Well of course mon ami, the flavors make love in the frig, only if you don't open the door. 5 minutes ago, Troble said: It was even better last night after sitting in the fridge overnight Edited December 31, 2021 by Tyrus 2 2 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted December 31, 2021 Report Share Posted December 31, 2021 Now I want meatloaf 😳 1 Quote Link to comment Share on other sites More sharing options...
