Author Topic: What is cooking today?  (Read 21074 times)

Offline erockrph

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Re: What is cooking today?
« Reply #255 on: November 23, 2020, 03:52:35 am »
I did two brisket flats side-by-side today. One was unwrapped all the way to pull temp, rubbed with a paprika based rub. The other just had salt and pepper rub, and got crutched in foil with a bit of beef broth starting at 165F. The crutched brisket was super tender without falling apart, made a nice jus, but was more like pot roast than BBQ. The unwrapped brisket was just a touch dry, but the bark was amazing as was the flavor. It was cool to try two different methods side by side, and I'll definitely be going unwrapped in the future, possibly with a marinade injection to hold some extra moisture.

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Offline erockrph

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Re: What is cooking today?
« Reply #256 on: November 29, 2020, 12:45:28 am »
The best part of making brisket is making chili with the leftovers...

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Offline BrewBama

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Re: What is cooking today?
« Reply #257 on: November 29, 2020, 12:46:11 am »
We like to make French dip sandwiches with leftover brisket


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Offline HopDen

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Re: What is cooking today?
« Reply #258 on: December 03, 2020, 03:08:22 am »
Wife made chili but I have the Rona and can't taste anything!! Ill be glad when this is over.

Offline JT

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Re: What is cooking today?
« Reply #259 on: December 03, 2020, 03:10:17 am »
Wife made chili but I have the Rona and can't taste anything!! Ill be glad when this is over.
Hope you get well soon!


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Offline pete b

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Re: What is cooking today?
« Reply #260 on: December 13, 2020, 05:16:03 pm »
Pizza today!

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Offline BrewBama

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Re: What is cooking today?
« Reply #261 on: December 13, 2020, 05:32:46 pm »
Pizza today!

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Offline erockrph

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Re: What is cooking today?
« Reply #262 on: December 13, 2020, 07:20:20 pm »
Pizza today!

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Great day for it! It hit 60F out my way, and no Pats game to interrupt the cooking. Too bad I'm stuck at work, or else I'd have some meatloaf or baby backs in the smoker myself.
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Offline pete b

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Re: What is cooking today?
« Reply #263 on: December 13, 2020, 08:14:58 pm »
Pizza today!

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Great day for it! It hit 60F out my way, and no Pats game to interrupt the cooking. Too bad I'm stuck at work, or else I'd have some meatloaf or baby backs in the smoker myself.
It wasn’t quite that warm but it was nice enough to eat outside so wet took the opportunity to have my stepson over and hung out at the picnic table.
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Offline pete b

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Re: What is cooking today?
« Reply #264 on: December 13, 2020, 08:37:53 pm »
Twas yummy

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Offline pete b

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Re: What is cooking today?
« Reply #265 on: December 18, 2020, 11:15:28 pm »
Good old basic roast chicken. Good quality bird, lots of garlic, rosemary, and lemon. Serving with garlic rosemary demi glace, Brussels sprouts(near the last of this years crop), and salad. Nice easy Friday night supper.

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« Last Edit: December 19, 2020, 01:10:06 am by pete b »
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Offline erockrph

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Re: What is cooking today?
« Reply #266 on: December 19, 2020, 12:19:00 am »
Good old basic roast chicken. Good quality bird, lots of garlic, rosemary, and lemon. Serving with garlic rosemary demi glace, Brussels sprouts(near the last of this years brop), and salad. Nice easy Friday night supper.

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We've started putting roast chicken into our regular rotation now that grilling season has come to an end. I've been playing with time and temperature to try to get the breast done just right, but I haven't settled on a schedule yet. Low and slow, and hot and fast both have their drawbacks. What temp do you do yours at?

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Offline pete b

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Re: What is cooki
« Reply #267 on: December 19, 2020, 01:00:14 am »
Good old basic roast chicken. Good quality bird, lots of garlic, rosemary, and lemon. Serving with garlic rosemary demi glace, Brussels sprouts(near the last of this years brop), and salad. Nice easy Friday night supper.

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We've started putting roast chicken into our regular rotation now that grilling season has come to an end. I've been playing with time and temperature to try to get the breast done just right, but I haven't settled on a schedule yet. Low and slow, and hot and fast both have their drawbacks. What temp do you do yours at?

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I was on a kick for awhile about this very question. I had come up with a method where I had started the chicken in a cast iron dutch oven, covered and breast side up on a bed of mirepoix, at 350F for 30 minutes, raised to 400F and flipped over for 30 more minutes, uncovered. I was exposing the dark meat to the highest heat and shielding the breast by doing this. At this point I cranked the oven up to 450F, transferred the bird, breast side up, to a rack on a sheet pan and browned the skin for 15-20 minutes. Meanwhile I turn the mirepoix and juices in the Dutch oven into a stock then sauce. It worked: the breast is tender, the thighs and leg meat falling off the bone, and the skin reasonably crispy. I still do this (well, pre-covid) if my wife and I are eating with others.
But what I almost always do is simpler and based on what we like and how we actually usually eat-we are both crispy skin freaks and like to eat the freshly roasted dark meat and then save the carcass and breast meat for soups and chicken salad or other leftover creations. So now I simply pat the chicken dry, season the skin with coarse salt and freshly ground pepper, throw some seasoning in the cavity (herbs, lemon, garlic, spices etc.) and bake in a preheated 400F oven on a rack in a sheet pan. Rotate in 30 minutes take out in an hour and take thigh and breast temps. Often it’s just short of done in an hour to 70 minutes and I turn the oven off and put back in the oven for ten minutes. While the chicken is roasting I use the neck and giblets, if provided, to make a tiny batch of stock. I strain and season this how I like for the meal I am making and reduce to a demi glacé.
This second method is super simple and results in an insanely delicious and crisp skin and melt in your mouth dark meat. The breast meat is also juicy if the chicken is a nice fresh locally farmed one. A frozen bird or factory bird may have dry breast meat, but that’s what mayonnaise is for.
« Last Edit: December 19, 2020, 01:25:08 am by pete b »
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Offline pete b

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Re: What is cooking today?
« Reply #268 on: December 21, 2020, 12:07:18 am »
Ingredients for ravioli filling:duck, garlic, sage, chestnuts

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Offline BrewBama

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Re: What is cooking today?
« Reply #269 on: December 21, 2020, 12:50:25 am »
Ingredients for ravioli filling:duck, garlic, sage, chestnuts

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