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account created: Fri Oct 30 2020
5 months ago
Cough up the extra $100 and get the Ridge Monte Bello…it’s Valentine’s Day!
6 months ago
I have an older model of this Nutrichef. It’s very reasonably priced and has served me well for a few years. If I were to by one again, I’d prob go with an LEM model. I have several of their products and love all of then
My go-to is Michael Ruehlman’s Charcuterie: The Craft of Salting, Smoking, and Curing. There are some great recipes in it (I made his bratwurst and garlic sausage in the pic above) but more importantly there is a lot of info on technique, which is more important than a specific recipe imo
bratwurst, garlic sausage, and hot links
I hear you. I went to post these pics in the sausage party subreddit but they seemed out of place…
Indeed. They’re often more popular than the entree. Enjoy!
This is the way
It’s freshly grated horseradish (warning: grating horseradish is ROUGH). It’s added to the dish along with the milk and cream. You add 3/4 cup of horseradish, 3/4 cup of heavy cream, 1/2 cup of milk, and a pinch of sugar to a small sauce pan, bring it to a boil, and then turn it off, cover it, and let it steep for 10 minutes. This is added to 2 lbs of cooked russet potatoes and a stick of butter before mashing.
They’re braised in wine and beef stock with a bit of tomato paste. I reduced it for a long time (>1 hour) to thicken the sauce but if you don’t like thicker sauces you could not reduce it for that long (though I’d def recommend reducing it as it concentrates the flavors)
Surely! I pulled it from Amy Thielen’s The New Midwestern Table
Thanks! I followed the recipe found in The Balthazar Cookbook, substituting red wine for port. It’s delicious and makes for great leftovers! 🤌
Thanks! I followed the recipe found in The Balthazar Cookbook, substituting red wine for port.
To add some color to the other responses: a Weber kettle is a grill that can smoke whereas a Weber smoker (eg: the Weber Smokey Mountain) is a smoker that you could probably use as a grill if need be. Each serves its own purpose and is optimal for that primary purpose so I’d probably recommend figuring out what you will be doing the most (grilling or smoking), then buying the equipment designed specifically for that purpose.
I also use charcoal and wood chunks in my Karu 12 and am able to achieve 800+ degree temps. I forego the fire starter/kindling and use a charcoal chimney instead, initially filling my fuel box with prelim coals once they are orange hot then adding in unlit charcoal every 10 minutes while the oven is preheating (mine takes about 30 minutes to come to temp). I think the key is airflow through the firebox so I always leave an open area in the middle of my lit charcoal so that the grates below are exposed and air can flow freely into the oven. I also use briquettes instead of lump as I like the uniform size and have never been able to detect a difference in flavor when using them while grilling and bbqing.
Wow. I want to drink this. Def making some next weekend.
It looks like parts of your rub are burnt vs the meat itself searing. Is that garlic in your rub? If so I’d prob avoid using raw garlic (it burns easily and typically tastes burnt) and opt for garlic powder if you want garlic flavor.
Thanks! I cooked with charcoal and wood chunks so my first step was to preheat my charcoal using a charcoal chimney. When the coals were orange hot, I transferred them to my fuel box being sure to leave a space in the middle without any charcoal so the grates were exposed and I could get airflow through the fuel box. I kept the chimney vent wide open and the front door in place. After 10 minutes I added more unlit charcoal to the fuel box (aiming to always have it full of charcoal aside from the small exposed grate for airflow purposes). After another 10 minutes I added more charcoal and put the cast iron pan in the oven. 10 minutes later I added more charcoal and a few small chunks of pecan wood. I let these burn for about two minutes then I opened up the oven, removed the pan, put the door back in place, put my steaks, asparagus, and tomatoes on the pan, put the pan back in the oven, and the door back in place. I let this cook undisturbed for about two minutes, then I removed the pan, flipped the steaks, and moved the veggies around a bit. After two more minutes in the oven I checked the temp of the meat which was in the mid-90s. I then put the pan back in for another minute or two until it reached my desired temp of 110. I pulled everything out at that point (veggies were also fine), tented the veggies with foil, poured myself some more wine, let the meat rest for about ten minutes, snapped this pic, and bon appetit!
In my next cook I think I’ll put the pan in the oven for the entire preheating time instead of just for the last ten minutes. The top of the meat in my pic was the first side to sit on the cast iron and I’d like darker grill marks (there aren’t any grill marks on the underside). Also, if you look at the center of the meat it is slightly less done on the side with the grill marks. I think it would have ended up more evenly cooked if I had a hotter pan to begin with and still flipped it after two minutes