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MD_Ag

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MD_Ag last won the day on October 18 2019

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    Maryland
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  1. Originally I was going to cook some ribeye steaks and scallops for Father's Day, but fate (see below) had other plans. Those items were given away or repurposed, and I had to wait until last night for a second chance at my Father's Day meal. In the interim, I found a piece of tri-tip at the grocers and thought I'd try something out. Menu: Braised Tri-tip with Parmesan Cream Sauce Pan-Fried Scallops Garlic and Rosemary Potatoes Grilled Seasoned Asparagus The meat was seasoned with salt, extra pepper, and paprika, then seared. Then two cups of Marsala wine and one of beef broth were added, along with chopped garlic, bay leaves, and rosemary and thyme sprigs from the garden. I cooked it for about 40 minutes with the lid off to grab extra flavor, then closed it up for the remainder for about 4.5 hours of total cook. When it was done, I pulled the very tender meat out to rest and cooked down the juices to concentrate the flavor. When I chopped up the meat the pieces went back in this concentrate. The cream sauce was just heavy cream, butter, goat cheese, parmesan, oregano, and basil flakes. The potatoes were cooked with a stick of butter, chopped rosemary, and garlic. When the meat was pulled off the grill, the foil pack of the asparagus went on. When the potatoes were done, I removed them to a bowl, then I ramped up the grill temp to cook the scallops in the potato butter. Should have gone hotter for a better sear, but time was getting tight. I was very happy with how everything turned out, the cream sauce especially. It paired great with everything on the plate. And now for what could possibly cause me to cancel Father's Day with my wife and son? Well, this little princess decided to gift herself on the 20th for a surprise gift Father's Day morning, a bit earlier than we were expecting. Her appetite is nearly insatiable, so it won't be long before the problem of what to do with the pulled pork leftovers takes care of itself.
  2. I still try to figure out supply and demand for these prices. Best I can figure is that pastrami and corned beef are more popular this way, so the points get used up and the flats get more expensive, since more labor went into them (whether I wanted that labor or not).
  3. I usually cut diagonal (perpendicular to the grain). That corner nub often gets burnt anyway, and if not, it's a nice small bark-heavy morsel.
  4. It's definitely our area. Most grocery stores will be around 4.99 - 5.99 per pound for the full packer, assuming they even carry them. On occasion you'll find a "rewards" price between 4 and 4.50 if you're lucky. I miss those Texas prices dearly. Good looking cook so far, keep up the good work.
  5. It is! Thanks for the reminder. I was so tired last night I forgot to add a link to the Challenge thread.
  6. Going for an old favorite of mine, but this time using the grill rather than the stove top. Obviously crab cakes would be preferred, but salmon works well as a substitute when on a budget. One pan is all you need so long as you can clean it out enough when necessary. Salmon cakes: 4 cans (5 oz. each) of salmon, well drained 1 egg Mayo Mustard Old Bay Breadcrumbs The goal is to use as little binder as possible. I probably should have used a second egg, but they mostly held up. Latkes: Follow the ingredient list on the box. I set the grill for about 300°F with the cast iron pan already inside, since this temp controller tends to run hot. As it got closer to temp I added in a stick of butter. A small latke was used to test the heat, and since it didn't sizzle, I ramped up to 350. The latkes were cooked first in the pan, then I added a little more butter before starting the salmon cakes and squash. Between the rain starting to fall and my two-year old crying for no discernible reason, I forgot to snap a photo of the second half of the cook. Overall, I thought it was very tasty. The zucchini squash did great soaking up all the butter, salmon, and latke flavor. The smoke flavor was from the charcoal was mild, doing a good job of complementing the dishes without overpowering them.
  7. Thanks all. Throwing the rib bones in the toaster oven for a few minutes made a mighty tasty snack. And when you're the butcher, shiners don't have to be a thing.
  8. Hadn't cooked a rib roast before, but a sale that takes the price from $11/lb to $6/lb seemed like a good time to try. The slab was only two bones but still 6.5 pounds, with good marbling on the sides from what I could tell. Saw many different options for cooking, but I decided to go with 250 °F. The estimate here said about 2½ hours, but it ended up needing 3¾ hours to hit 126 °F in the center. I saw that it was going longer, so I delayed the start of the sides. Still had a bit of a wait, but things kept warm well enough. I was very pleased with how everything turned out and may try it again at Christmastime.
  9. 1) C + O2 -> CO2, Heat of formation = -393.5 kJ/mol 2) Once the oxygen in a closed kamado is used up, it's gone until the vents or hinge are opened to allow more in. The thermal energy generated during combustion will in part stay in the unburned charcoal, serving as a source of the activation energy needed to begin combustion once oxygen is reintroduced, or until normal thermodynamic equilibrium is established with the surroundings (i.e. it cools down). 3) It's out once it no longer has the activation energy. 4) Answered above. Try not to overshoot.
  10. No matter how you prepare a duck, I will always recommend in the strongest terms that you roast some potatoes directly below. Use all those drippings to your advantage! Secondly, always drain the cavity into your drip pan before removing the bird from the grill. You don't want to slosh hot fat onto yourself or, like I did, into the grill to create a massive fireball. Here's an old challenge entry:
  11. Looks great. Any specific dough mix?
  12. There was a sweet tea / lemonade mix off to the left, yes. Had about three, then decided it wasn't cutting it and switched to ice water instead.
  13. How else should you spend the hottest day of the year (so far) than with hot food right off the grill? Even better if the local market is selling fresh steamed crabs for 40% less than all three seafood places in town. To keep this "discussion", here's the mustard based glaze I used for the ribs, with extra on the side for dipping in the pot located in the top-left corner. Equal Parts (I used a half cup): Yellow mustard Worcestershire sauce Butter Dark brown sugar, packed Add in a splash of apple cider vinegar, then heat to a gentle boil. Reduce the heat for a few minutes more, then glaze the ribs. The remainder will thicken into a sauce as it cools.
  14. I have used the oven at 170 (lowest setting) to hold a brisket that cooked faster than expected, but I still take it to 195+ on the grill. I could maybe, maybe see using the crock pot for pseudo burnt ends from the point. Reach 165 internal, separate the point, cube it, toss with sauce and let it go for a while. Keep the flat on the grill to finish on its own.
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