6/17/2017 – For Father’s Day we went shopping to Allied Kenco, then the Farmers Market on Airline, and then B&W Meat Market on No. Shephard. Bought a 1.1 lb. Sirloin Strip Steak for $13.98/lb to try my first sous vide in … Continue reading
Tag Archives: Q’Journal
5/14/2017 – This was our first attempt with seasoned corn on the cob roasted in the husk on the gas grill. It turned out great although not as spicy as anticipated.
4/13/2017 – The ribs turned out great. The only thing different for us was the baste applied when wrapped and put in the oven. Kelley and Mary liked them a lot.
5/13/2017 – These turned out well with Kelley and Mary saying they are very good. The bacon was crunchy but not brittle. The cheese melted but was not runny. The peppers were cooked to the point they were not too … Continue reading
5/13/2017 – These beans started out for five hours under the pork shoulder whose journal entry is here. They like the shoulder took 12 hours to get tender and then not much. I will not try this again. This could … Continue reading
5/13/2017 – The shoulder turned out fine. The flavor was good but it took 12 hours to get done. The meat was moist and Kelley raved about the bark. I pulled out the large chunks and she pulled them apart with … Continue reading
May 7, 2017 – This is the fourth cure with a cleaned up brisket to make corned beef for Rueben sandwiches. Used the same marinade/cure ingredients. The meat is clearly solid deep red after the cure. Used a lot less rub … Continue reading
May 6, 2017 – T-Bones steaks (large, 3/4″ thick) reverse seared on the Weber with SnS with Jack Daniels Barrel wood chips and fresh corn on the cob turned out good but note medium-rare like Mary likes.
5/8/2017 – This was our 3rd corned beef and we began with a whole packer brisket at 14 lbs 7 oz and trimmed off all the fat. Trimmed weight was 8 lbs total. Added Cure No.1, salt and sugar per … Continue reading
Smoked Jerk Chicken could be good but the seasoning used here was too mild,