Thursday, August 17, 2017
Aug 17 2017
Sometimes when you try a different cooking method it works but this time it wasn’t the best. Usually when I do a beef chuck roast to pull I take it to 160 deg. IT and then in a pan with liquid up halfway on the meat, cover with foil and braise it until the IT is 195 to 205 deg.
This time I decided to wrap with butcher paper for the final cooking. I wanted the beef with just salt, pepper, garlic and onion; this would make it nice to freeze and save for other recipes.
I had a nice 4 pound chuck from my butcher. I trimmed some of the fat and then added Kosher salt to dry brine overnight in the fridge. When ready to cook I added some fresh ground pepper and then on my Traeger heated to 250 deg. Grill level. I got it on a little after 7 AM.
I made some broth with better than bullion. At 11:15 it was staying at 160 deg. I placed it in two layers of butcher paper added some dried garlic, 3 slices of onions for flavor and moisture and I mopped it with some of the broth. It went back on the smoker and upped the temp to about 300 deg. Grill level.
At 1:45 it was up to 196 deg. IT. I removed it to a pan and then in my oven to rest for an hour.
When I tried to pull it I could see it wasn’t going to work so I sliced it up. It had a nice smoke ring and good flavor, pretty tender but not overly moist. I added some of the broth and in the fridge until supper time.
A good neighbor had given me some nice tomatoes and cucumbers. I made some vinegar and oil marinated cukes, tomatoes, sweet onion and garlic. I just by ear and add about ⅓ cup of vinegar and 2 or 3 swirls of olive oil. I used white wine vinegar and like it heavy over the oil.
For supper I had some potato sandwich thins and toasted for sandwiches. We heated the beef in the microwave. My wife had mustard and dill pickles on hers, I didn’t think the dill pickles would go with the sour tomato cuke salad so I had some of the pickled onions on mine. We had some leftover potato salad we finished up too.
In spite of having pulled beef like I wanted the sandwiches were pretty good.
Beef ready to smoke
Ready to wrap
Added onions, garlic and broth
Wrapped on the smoker
For my salad
Wednesday, August 16, 2017
08 16 2017
This meal is about as quick and easy as you can make. To me it’s as tasty as if you spent all afternoon preparing it. It is all done in one skillet.
All you need is some Italian sausage, sweet or hot, a sweet onion, some garlic, zucchini and yellow squash, salt and pepper. A skillet full can easily feed four.
I found some fresh sweet Italian Johnsonville sausage and just used 3 links for the wife and me. I removed it from the casings and browned it well leaving medium size chunks. I removed it from the skillet and set aside. I poured off the fat, wiped the skillet and deglazed with a little water. I had sliced about a half medium onion thinly, added it to the skillet and then some chopped garlic.
I sliced a small zucchini and about ¾ of a yellow squash and added it to the skillet. Looked like plenty for the wife and me. I added the sausage back in and cooked until hot through and the squash was starting to soften.
I split a piece of Naan bread with the wife and served. That tasted great and I had about one serving leftover.
Sausage browned then removed
Sausage added back in
Tuesday, August 15, 2017
08 15 2017
Sundays supper was pretty easy, all I had to cook was the chops. My sides were bought potato salad and some sliced fresh tomatoes.
I had some chops a while back that were called rib end chops; they were kinda small and a darker color than loin chops. I salt cured them and added my favorite rib rub then on my smoker at about 250 deg. grill level while I cooked something else. Later the next day when the wife and I ate those chops we thought they were extra tender. I had them on the grill about 2 hours or so and they were at 160 deg. IT.
For chops usually I brown in a skillet and then finish in a 350 deg. oven while I finish cooking or smoke for an hour or so on my Traeger and reverse sear on my gas grill.
For these boneless center cut chops I dry salt cured them for 2 hours, wiped them off and added the rib rub for two hours. It’s best to use a rub or seasoning that does not have much salt in it. You can always rinse the chops too to get more salt off.
I heated my smoker at 225 deg. and was getting 250 deg. grill level to cook the chops. I figured on 2 hrs 15 min. but they were done, 160 deg. IT, in an hour 45 minutes. I didn’t have anything else to cook so I pulled them and after a 5 min. rest served.
The chops were good, tender and moist. The potato salad and tomatoes went well with them.
Ready on the smoker
Saturday, August 12, 2017
08 12 2017
Back in the 80’s sometime a friend took the wife and me to a place called Buddy’s in Detroit for pizza. He said the best pizza you will eat and it was. I have wanted one every since. I found this site Serious Eats that has great pizza recipes and they had one for Detroit Style.
I did one of their Grandma style that turned out delicious so wanted to try their Detroit style. I got an anodized aluminum pan to use and had a granite square pan too. I did one with pepperoni in the large pan and used the granite pan for one with just cheese for the veggie DIL.
I meant to take more pics of building it but got distracted and only got one of before and after baking. I had a can of San Marzano tomatoes to use for the sauce and then followed the recipe pretty close.
Click Here for link to recipe