mgaretz

If you follow the Dinner thread, you will have noticed that I occasionally post Blasphemy Ribs. It’s a new way to smoke/cook ribs that are done in half the time but have much more smoke flavor, a smoke ring that goes all the way to the bone, more flavor from the ribs and sauce and more bark. Check it out at Blasphemyribs.com

Beef stew, made in the IP. Chuck, red potatoes, carrots, celery and peas. I guess the chuck was more tender than usual as the meat really came apart. Still tasty though.

I don’t. A few minutes before putting it on I season with salt, pepper and sometimes garlic powder. The maple bourbon glaze is simply maple syrup with a splash of bourbon.

Pork chops again, this time glazed with maple-bourbon, cooked on the PAG for 10 minutes (5 per side). Served with broccolini.

Pork chops again, this time glazed with maple-bourbon, served with broccolini.

Pork chops, char-siu style, cooked on the PAG. These were about 1/2" thick and rubbed with NOH Char Siu powder for about 3 hours. Grilled 5 minutes per side, basted first side with honey just before the turn, second side just after the turn and just before removing. Yummy.

Pork chops, char siu style, served with peas and cauliflower in butter.

Dill seeds. I love the way they compliment steak. Got the idea from McCormick's Montreal Steak Rub. Has too much pepper for my taste these days, but loved the dill notes. So I just use dill (and salt) now.

Tri-tip steak, cooked SV then seared, served with steamed cauliflower in butter.

Has anyone made egg rounds (a la Egg McMuffin, so a whole egg, unscrambled) successfully in the IP? If so, what are your recommendations?

Last night's dinner. Tri-tip, cooked SV then seared, served with TJ's latkes made in the BSOA on air-fryer mode, and broccolini, steamed with butter. The broccolini was fresh-picked from the student garden at the high school where my wife teaches. The students presented her with it as a thank you.

Japanese style fried rice (not sure what makes it Japanese, it was from a Trader Joe's packet, maybe because it has edamame in it?) amped up with shrimp and extra soy sauce, along with char siu-ish roasted pork with bok choy in a hoisin-soy sauce.

Thanks Kim.

Pork chop, yellow squash and carrots, all done on the Philips Avance Grill.

Oh and it has to be the right kind of torch. The cheap torches are not regulated and if you tip them too far (which tends to happen) liquid fuel will start filling the torch head and it's more than can burn, so you'll get some un-burned fuel in the mix. If you get too much, the torch will flame out. The torch in the article and the one I use have built-in regulators, so liquid can never reach the head. It's also important to light the torch away from the food, again so no un-burned fuel hits the food. FYI, my torch was sold by Sansaire (while they were still around) as part of a searing kit, but except for being painted white, it is identical to heat shrink torch.

Bad torch technique then.

Interesting. I use a torch for searing meat that I have cooked SV. Not the one in the article but this one: https://www.amazon.com/BernzOmatic-361472-BZ4500HS-Shrink-Torch/dp/B00834RCLU/ref=sr_1_3?keywords=heat+shrink+torch&qid=1581552680&sr=8-3

I think if you read closely you’ll see that those instructions are for the wire grill, not the wider non-stick grill. Also, I’ve used stainless tongs (gently) without any ill effects.

My second real cook after surgery - Blasphemy Ribs on the smoker. Shown with steamed cauliflower in butter.

Thanks! Probably not totally back yet - consider it more of a guest appearance!

My first real cook after my surgery. Carnitas, made in the IP, served with Spanish Rice (also made in the IP as regular rice, then spanished-up with some of the cooking liquid from the carnitas with some added tomato paste) and avocado.

Why does deionized water make a difference when vacuum sealing?

Here is the lamb chop. It was coated with granulated garlic, salt, pepper and oregano for about 6 hours before cooking. Cooked on the PAG for 6 minutes per side. Basted with lemon juice around the turns. I was attempting to emulate some lamb we had at a Greek restaurant (Kokkari) that was exceptional. They came out very good and medium. These were low quality chops on sale for $2.50/lb. There was no smoke or splattering, despite the copious amounts of fat. The house did smell of lamb until I cooked a meatloaf. This will be my last cook on the PAG (or any cooking) for many weeks as tomorrow I am going in for some major back surgery and will be limited as to what I can do during recovery. I will be lurking though!

Two recent dinners. These may be my last dinners/cooking for many weeks as I am going in for major back surgery tomorrow and will limited as to what I can do during the recovery period. But I will be lurking! Lamb chops, served with steamed Brussels Sprouts in butter: Meatloaf, served with snap peas in butter. The bottom slice kinda came apart on the way to the plate.

Same concept as the Ninja Foodie.