scubadoo97

Beautiful. You and your pellet smoker are really turning out some really nice looking Q.

been there, done that [emoji15]

I use my microplane quite a bit for zesting citrus. Does a great job on garlic and ginger too. Hard cheese like Parmesan become fine and fluffy on the microplane. Great for adding parm to a salad dressing or a topping dishes.

Shrimp and grits Florida style with mango salsa

Shucking corn takes only a few seconds per ear. Never found it to be a difficult chore. Then I have a lot more options in preparation.

I've made several jars of preserved lemons as well as limes. I don't measure out the salt any more and just make sure they are well coated inside and out as well as putting a good dose of salt in the bottom of the jar. I haven't noticed much variation in taste or texture

I've used them before and was quite happy with the purchase. It's been a while but at the time I bought a pound of the Madagascar grade A beans for like $30. Still have some stored in a vacuumed packed bag. They are still very fragrant, soft and supple and far exceed the small dried up beans in the spice jars at the grocery store where you get 3 small dried up beans for like $10

Here's a good site with ratios http://www.sweetmarias.com/grind.brew.php

Haha, I completely understand. Never seen ND smoked tongue. In Philly I suspect you have a good selection of delis. Not here.

I don't have a chamber vac but would seriously miss my foodsaver since having one now for a few years. It was the first item I put in my cart after rejoining Costco. I do use it for SV for many things but boy does meat and fish stay well in the freezer and cheese no longer molds, the bad kind

Thanks for the link

For the 4th of July weekend I was thinking of making tongue pastrami The Plan 2.7 lb beef tongue currently in pickling brine with cure #1. I was planning to blanch after soaking it to remove the skin and allow me to clean it up then coat in pastrami spices and put on my smoker and smoke as I would a brisket. Smoking a few hours then foiling and continuing in the smoker and or finishing in the oven over steam. Not sure what internal temp to shoot for. I would assume it would be similar to other big hunks of meat, 185-195f then chill and slice thin for sandwiches. I know there are SV options as well. Suggestions welcomed

The smell of onions and garlic sautéing in the morning is nostalgic for me. My mom would start cooking dinner early in the morning. I remember waking up to that smell often and sometimes get a wave of nostalgia when sweating onions to this day

Chicken Tikka Masala last night Not a great photo but tasted good

I've done both pressure cooked and steamed. Didn't notice much difference in peeling.

When I'm making cold smoked salmon, I first dry well with paper towels to remove as much surface moisture and leave the salmon on a rack in the fridge to dry and form a pellicle overnight

Tonight I made pan seared Cobia and grouper with grilled brussel sprouts and potatoes

Founders Porter this late afternoon

That's good. Did you try the coffee yet?

I think you will need to devise a method of stirring the beans or risk a very uneven roast

As a trial I plugged the Anova into my UPS started it and pulled the plug to the UPS unit. The Anova kept chugging along. That what I need it to do

The UPS battery will not last more than a couple of hours but that will keep the unit running during a brief outage. Since we know the Anova does not restart on its own and will lose all programmed data this is a safeguard to keep it running. A surge protector will not do that. We sometimes get very brief outages like for a few seconds.

I use a UPS when doing longer cooks. Here in Tampa Bay we don't get prolonged outages very often but during lighting storms a brief flicker is enough to shut down the Anova and have me resetting the digital clocks on the ovens. The UPS also has surge protection

That looks so good. One of my favorite middle eastern soul foods

Looks fabulous Mgaretz. Tell me more about your smoker. That's pretty wide rig you have and the smoke ring you're getting is amazing. Noted that on your brisket too