What are you cooking right now?
- Thread starter Patrick
- Start date
So not a lot of solid intel on slow cooking corned beef, but ball park estimates were 8-10 hours at 200-215*
Checked it at 4 hours, looked good, 5 hours, house smelled awesome.
Go to take the pup for a walk.
Check temp for the first time at 7 hours (rookie move), aiming for 140* internal.
It’s 190* with a bullet. Fuck.
I had figured the hour between 7-8 would be veggie prep and cook.
Everyone has a plan until they get punched in the mouth.
Yank the meat, and let it rest on the counter. Scramble to put the rest in place.
Next thing, ive got every pot on the stove doing something.
Veggies came together pretty quickly, thank goodness.
After a nice rest, sliced the beef
Not dry, but not as moist as it probably was at 140*
Still came together for a very tasty plate
So I will do this again next year, but I’m the meantime will get an oven thermometer, just to see if we are properly calibrated.
On the next episode of cooking with J-man: corned beef hash.
(That was the endgame all along...)
Checked it at 4 hours, looked good, 5 hours, house smelled awesome.
Go to take the pup for a walk.
Check temp for the first time at 7 hours (rookie move), aiming for 140* internal.
It’s 190* with a bullet. Fuck.
I had figured the hour between 7-8 would be veggie prep and cook.
Everyone has a plan until they get punched in the mouth.
Yank the meat, and let it rest on the counter. Scramble to put the rest in place.
Next thing, ive got every pot on the stove doing something.
Veggies came together pretty quickly, thank goodness.
After a nice rest, sliced the beef
Not dry, but not as moist as it probably was at 140*
Still came together for a very tasty plate
So I will do this again next year, but I’m the meantime will get an oven thermometer, just to see if we are properly calibrated.
On the next episode of cooking with J-man: corned beef hash.
(That was the endgame all along...)
Big Dumb Animal
Hippo Nipples' #1 Fan
Nothing like marinated chicken thighs from Costco. Just trying to get ready for the work week.
ekuhn
Well-Known Member
Share the dry rub mix!
THATmanMANNY
Well-Known Member
buahaha
no way. I like to see my heat.
no way. I like to see my heat.
GSTim
Formerly M3Tim
Finally got around to writing this down. I just wing it when making my own!
Base rub: 1 Tablespoon of each ingredient per rack of ribs:
Kosher Salt
Ground Black Pepper
Cumin
Chili Powder
Paprika
Garlic Powder (more or less to taste)
Onion Powder (more or less to taste)
Mix all in bowl before applying to ribs.
For hot version add 1/2 Tablespoon per rack of Cayenne powder (more
or less to taste) to Base.For sweeter version add 1 Tablespoon Brown Sugar per rack to Base.
Remove membrane from rack and pat dry, cover both sides and edges with rub. Fire on top rack of grill medium heat. Keep close eye out for flare ups (ask me how I know!
)Enjoy.
So while we were in the desert, we had a great southwestern Caesar salad- roasted corn niblets and chipotle.
We decided we were having that tonight.
Perfect accompaniment is our chipotle pork chops, and well, asparageese were fresh and on sale.
We decided we were having that tonight.
Perfect accompaniment is our chipotle pork chops, and well, asparageese were fresh and on sale.
OOgly presentation, but it tasted great.
talapia with one of those things where ya saute the leaves and blanch the stalks.
green onion, and tom-tom (Szechuan chili garlic) sauce.
looks like i dropped it on the plate from 10' up.
talapia with one of those things where ya saute the leaves and blanch the stalks.
green onion, and tom-tom (Szechuan chili garlic) sauce.
looks like i dropped it on the plate from 10' up.
qclabrat
Well-Known Member
We've had some good luck cooking the corvina from Costco
Great texture and no muddinest. We usually eat our fish whole but I only get out every other week to the city for them. I know there are good local places but there's some many more choices out there and many come from the live tanks.
And yeah, that's some bad plating. Couldn't at least wipe the excess sauce?
JDurk
Well-Known Member
Guess you've never seen the Dirty Jobs episode about fish farming. I will never eat tilapia again.
i don't watch the 'where food comes from' stuff. hard enough peeking into the kitchen of the local restaurant...
qclabrat
Well-Known Member
is it worse than any other farmed fish like salmon and trout? I try to buy wild caught whenever possible but sometimes not much to pick from