mgaretz

C'mon! Memorial Day and no one else made BBQ? St. Louis Ribs on my new pellet grill/smoker. Juicy and tender!

That is definitely not the same as the tri-tip we get here in California. The sirloin cap is NAMP 184D, while the tri-tip is NAMP 185D. Here is info on 184: http://boboros.com/meatfaqs/meatfaqs-048-sirling-cap.htm and 185: http://boboros.com/meatfaqs/meatfaqs-028-tri-tip.htm

Thanks. According to WikiPedia, it's a cut from the bottom sirloin and the Florence Meat Market in NY popularized steaks cut from the tri-tip as Newport Steaks. If you see those, maybe the butcher can leave one whole for you. It also goes by bottom sirloin butt and triangle roast. Check out this link for more info: http://www.virtualweberbullet.com/tritip1.html

Continuing to run the new grill through its paces: Tri-tip, smoked at 225F to an internal temp of 130F, didn't bother to sear. It was oiled and rubbed with Meathead's Big Bad Beef Rub, modified with 1/3 less pepper. Served with roasted Brussels Sprouts (EVO, salt, pepper and cumin).

Last night I made wood-fired pizza on the grill. Onions, red bell pepper and mushrooms. My side had pepperoni and the wife's had smoked chicken from the previous dinners.

Shel, check out Harbor Freight. I recall they had some small portable jewelers scales for not much money. I'm curious though as to why you need this. Every place I've bought tne items you're describing has a scale right there and they'll either be using that weight or the scale at the register to charge you.

It does two things - primarily it helps crisp up the skin and it also helps the rub adhere.

Second cook on my new RECTEC pellet grill. The chicken was oiled and sprinkled with rub, then cooked for 70 minutes at 450F. Skin was crispy and the meat was tender and juicy. Served with roasted cauliflower. It was tossed in EVO with salt, pepper and cumin, then roasted in an open pan along with the chicken for the last 25 minutes. It had a nice smokey flavor.

I've done quite a few long SV cooks of chuck, and it will have a greenish layer on the outside. This changes back to brown when you sear it. However it doesn't smell bad.

I have been travelling a lot so I haven't been doing any cooking. But I just got a brand new pellet grill (a RecTec) and this was my first cook. Smoked pork loin chops:

Last night my niece came over for dinner and she requested my ribs. They are St Louis style and were smoked at 225F for 6 hours with cherry. Served with coleslaw with my horseradish dressing and slow baked potatoes (cooked alongside the ribs for the same time). Here's the whole slab: A closeup of the ribs: And ready to eat!

Maybe try re-hydrating dried, broken banana chips or it's possible the dough moisture and baking would re-hydrate them enough all in one step?

Smoked salmon with roasted carrots and cauliflower. The salmon was brined, then dried for 5 hours in the fridge to form a pellicle. Smoked with cherry wood and glazed with my signature honey-mustard-port-citrus glaze. The veggies were tossed in olive oil, honey, salt, pepper and cumin. The honey didn't disperse as evenly as I'd wanted, hence the "overdone" bits of cauliflower - but they were still yummy!

Last night I made tri-tip on my smoker. Cooked at 225F to an internal temp of 133F. Served with salad and roasted carrots. They are done with butter, honey, salt, pepper and a dash of cumin and roasted at 425F for 35 minutes in my Breville Smart Oven.

They didn't take any money. The people only signed up for more info.

I have made it this way before - we like it this way. The beef comes out fairly dense, but extra tender.

Last night we finally got to make the dinner we had planned for St. Patty's day. Corned beef and cabbage with carrots. The beef (a store-bought pre-corned beef brisket) was made sous vide - 10 hours at 180F. The carrots were pre-cooked. Then the meat juice and the majority of the spices were mixed with cabbage and carrots and heated until the cabbage started to soften.

From my days in the jewelry biz, a well stocked jeweler's supply house will also have it. Also Grainger's has a lot of brands and sizes to choose from and there's a branch in Philadelphia.

Tonight we had chuck steak made sous vide (36 hours at 125F) with mushroom sauce and roasted Brussels sprouts. The sauce was sauteed mushrooms a reduction of the jus from the meat (from the sous vide bag), mixed with some cream sherry, a splash of red wine, a little soy sauce and butter. The sprouts are extra roasted so they are crispy on the outside and mushy on the inside, which is how DW likes them best. The meat was super tender and flavorful - as tender as the best prime rib but with more flavor.

And the last of the pulled pork made into hash:

I think if someone made me choose to keep only one small kitchen appliance, it would be my stand mixer. I used to have an electric hand mixer and once I got and used the stand mixer, I gave it away. In fact, I'm going to make chocolate mousse with it now!

4 hrs at 225F. Usually that cooks them enough, but these needed a bit more. Because they were underdone, we didn't eat them the first night and rebaked them the second night. The skin had a nice smokey flavor and the second bake re-crisped them nicely. Obviously they were sliced in half before the second bake. The 30 minutes at 425F was from refrigerator cold.

Here's the pulled pork leftovers, served with the leftover cole slaw and twice baked potato. The potato was first baked in the smoker with the pork for the last 4 hours. Usually this is enough but the potatoes were underdone, so the next night they got halved and a second bake in the toaster oven (BSO) for 30 minutes at 425F. So good they didn't even need butter.

Pulled pork (not yet pulled, straight from the smoker): Served with homemade cole slaw which was just cabbage and carrots but I've been adding horseradish to the dressing. Gives it a nice zing. (I never measure, but it's about 1/2 cup of mayo, 2 tsp horseradish, 4 tsp sugar and 1 tbs or so of white vinegar.) Also, we've been keeping the dressing separate and putting it on the slaw as we dish it - like you'd do with normal salad dressing. Keeps the slaw from getting soupy and it can last several days that way.

Next time try steaming it to 203f before slicing. It's the key to tender pastrami.