Paul Bacino

Have you tried Alton Brown's method of putting the chimney starter on top of the meat instead of the other way around? No I haven't Shalmanese. I like this way, but I'm going to put my "Lodge Cast Iron" pan on the upper grill. this way fat drippings won't cause fire ( ) as in my last searing of a butter poached Porterhouse. It was a wee bit late New yrs eve. Paul Better Like this Rib Cap Roll I did.

Searing Sous Vide Meat.. I found this method works well!! Make sure the coals burn down a bit.. This is a Weber Chimney starter.. it can be like a baby jet engine if you want that hot.. You have to be careful not to char to much.

How Bout a Lunch Shot " Chicken Fajitas "

Nice Knife..

For me.. a good chicken broth/stock and swirl in some egg and noodles.. veg/ greens if you have them. Doctor as you wish.. I love the intro of swirled egg in my achee soups

28 days.. Produces a pretty dessicated edge . Probably a true edge aged funky thing ( as noted ). I was just thinking by Sous Vide I could get back some moisture in the edge, then a light blow torch re-sear after cooking. Crazy, but still listening. Me

Anyone here ever Sous Vide a 20-28 day dry age Rib Roast and leave the outer layer of age. Usually I dry age it and cut the outside off. But I think cooking long enough and a post sear, that outer dry aged edge might provide and interesting, nice dry aged result? Been think of making an aged rib cap roll. Paul

The biggest issue with sous vide a 12 lb rib roast is having a tank that is big enough. I used a beer cooler. In the bag, nothing special, rosemary, salt, pepper, a little Liquid Smoke, soy sauce, sugar, bacon fat, garlic paste. I had the temperature set at 130F. I don't remember how long, 8 hours? After that, I put the whole thing in the freezer for 15 minutes, then I had my pet fire breathing dragon (my torch ) to give it the crust. dcarch Nice...i didnt think it was that big.dude you ate well...thanks And im sure slept well that nigbt.. Sent from my DROIDX using Tapatalk

I usually will de-fat the liquid, then you could add it back in , or reduce it into a sauce.

dcarch, How did you do the Sous vide Rib Roast? Just time and temp ? Thanks Paul

I Sous Vide this 3-4 " Porterhouse with a half stick of Butter with S and P added for 24 hrs @134 F. Quick char on the Webber coal starter. This was a Fareway ( Local chain known for good meat) grade Porterhouse I was worried that I would see a big textural change with that time, but the filet held well ( really tender and not dry ) and the strip ( still had a nice chew and didn't turn mealy ) For us this was a good temp,, but I might try 130 some time.

This looks pretty interesting > Dynamic Mini-pro http://www.akitchen.com/store/DY-MX050.html?gdftrk=gdfV2202_a_7c243_a_7c6517_a_7cDY_d_MX050

Android app soon? Vengroff

I kind of like this idea, for pizza making. It looks like you have a weber grill, how close do you think from the top is the elevated stone. And where did you get the stone so as to match the Full sheet?

WE dont make it, but pounding the breast meat and flapping ( butterflying) it open would give you different textures?

"Saltpeter".. haven't heard that in awhile Bud. aka Potassium Nitrate I also use Hudson Valley grade A, these guys are very friendly. On my last order they also threw in a couple Duck Breasts. I usually just cook mine in a hot pan , not taking it to the oven. Keep the rendered fat too. Paul

I have this Vintage Vertical rotisserie unit.. makes absolutely fabulous chicken with left over holiday mashers!!

Four Cheese Stuffed Shells: Sheep Ricotta, Asiago, Reggiano, Mozzarella , La Quercia Prosciutto, White Pepper, Sugar( yikes ) Parsley

Indy.. Shaggin bones.. lately has been my favorite.. Sorry to be so scrappy.. and I hope every one else has bad habits Me

So..I made Ghetto French Onion Soup. Worth the post. I took " Kitchen Basics No Salt Beef Stock" I added some beef bones from dinner the other night.. Porterhouse and Prime Rib ( yes I embarrassed my niece ), put in fresh carrots, onions, leeks , celery parsley, pepper corns and simmered. cooled and strained. to this I added Home-made chxn stock, slow cooked onions and left over french bread that I made into croutons .. add Emmentaler Cheese and broil. Totally worth it..for me today!! So my short cut today was starting with, a boxed stock, and working off that.

The " Food grade " temp probe looks funky..to me

I hope you have a bit of meat on the bone, cuz that makes a much better stock. IMHO Bass

Like a Ricotta cheese?

This it>> http://www.telegraph.co.uk/topics/christmas/8965702/Edible-Christmas-present-recipes.html?image=3

I have been playing around with the " slow low " method, with a home oven. I'm not in the restaurant business , but the individuals I have talked to, use a moisture control oven for " low and slow Prime rib roasts ". I have yet to use a beef rib roast, but I did do a pork tenderloin, in a dutch oven with some liquids added. I think " DCarch "had made that suggestion. My oven will do 130 and I cooked the roast to 135 @ 155 or so. I then rested and seared with decent results. I probably missed the finish temp just a bit but the loin was juicy!! Here I used the clay cooker..