Keeping an accurate journal is something I'll have to work on, but the first date I wrote down is the 21st I moved to pots. So I believe around the 17th or 16th.
Yeah, same here. But keeping accurate notes is like my day job, so I eschew that in my hobbies! Image Unavailable, Please Login Image Unavailable, Please Login Out of the oven and resting. Carved below that. About 7 hours from start to carving. 12 lb brisket. About a lb of fat trimmed off if I had to guess. 4 hours on smoker. All oak and charcoal. Finished in oven at 375 F until 198 F internal. I was inspired by the Kreuz folks, who do their brisket in 5 hours IIRC! It was good. Taste for me was perfect amount of smoke. Decent smoke ring. Giving away about a third of it to the neighbors (well, except the folks who moved here from California ; I'll smoke some tofu for them one day! ) T
Elways Denver in the ritz. Never a disappointment . Lamb chop fondue appetizer, bone in rib eye, wedge salad and mushrooms . Image Unavailable, Please Login Image Unavailable, Please Login
Veal Saltimbocca al la Romana with shrooms...started in before the pics...could help ourselves. Had to fine real Italian import Marsala to make it. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
I was wondering what those were. Almost looked like Arancini which would be good too. Fantastic looking meal! I cooked up a small grass fed strip steak last night with some mushrooms/onion/jalapenos that I had in the fridge. Was kind of an odd little shaped steak, good flavor but was kinda chewy. Just did it all in a pan on the stovetop, cooked it about perfectly if I do say so myself.
OK. Since I know you Cali folks like your veggies. We did culinary penance tonight with salad & zoodles! Image Unavailable, Please Login Only a minute or so in a rocket hot skillet. Flip often. Salt, pepper and garlic powder. Finish off with a little parm. Need to keep the skillet very hot to drive off water generated when the zoodles cook, or they can get soupy. T
Just made a prime rib burger. Government here banned indoor dining for a month. Messes up my dinner plans for tomorrow night.
I've tried the veggie noodles before and have never been impressed. I'll have to try that method, that looks pretty good!
Zucchini works best for us. Things that we've discovered that work. Spiral slice the zucchini an hour or so ahead of time, and wrap in paper towels to wick off moisture. Cook them with a minimal amount of oil, and keep the pan super hot to drive off additional moisture. Flip often. In the same vein, it's better to cook them up in multiple batches - one zucchini per - rather than in one big batch. Cook only with S&P and garlic powder; add any other flavorants like tomato sauce or parm after cooking. Finally, cook them until al dente and not more than that...T
I have tried veggie fries a few times - once turnips (gross!), sweet taters a couple of time (OK-ish). Once, Frank_C turned us on to Veggie Tots from Green Giant, that has been our go-to when we want some crunch with dinner...T