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DennisLinkletter

Everyday Misc Cooking Photos w/ details

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23 hours ago, tony b said:

@johnnymnemonicHope your daughter is asymptomatic. Nice Plan B on the dinner. 

She had light symptoms and we have all had it I think.  Since we are all vaccinated, we had no issues.  Only annoying that we can't visit anyone. Thanks for asking !

 

Edited by johnnymnemonic
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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

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[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.

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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!

 

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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 

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[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.


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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!

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