stquinto Posted October 29, 2022 Share Posted October 29, 2022 3 minutes ago, Malter White said: It must have smelled nice because it appears the vultures were already circling before it was served. Ha ha! Will mention that to them! Bloody well hoovered it up they did. I mentioned on the lawn thread I’d not feed them if they didn’t pick up the mess from the scarifying. I then showed them what they’d be missing if they didn’t pull the finger out. Funnily enough they had the lawn cleared in 20 minutes …. Psychology eh? Well that worked. In the olden days (as in our time) we’d have just been clouted if we didn’t help out… 4 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 29, 2022 Author Share Posted October 29, 2022 7 hours ago, stquinto said: Tonight’s dinner. I reckon one minute each side, whaddya say Phil? Hey Stquinta, it would take me longer to French it. (Trimming the fat for those who don't know) Undoubtedly it is a fine piece of meat & you can cook & eat it anyway you like but as you know we all have different tastes. If I was cooking that it would be char grilled to at least medium, rested so all visible myoglobin was out of the meat & then I would get stuck into it. I trust you enjoyed it but 'that's no way to make porridge' Bon Appetit 2 Link to comment Share on other sites More sharing options...
stquinto Posted October 29, 2022 Share Posted October 29, 2022 Cheers Phil! After the suggestion on this very thread I only go for reverse sear now: bang it in the oven at either 80 or 100 C until it reaches 9 degrees less than you want it (for us vampires, 44C). Then sear it on a cast iron griddle ( or barbie if you can be arsed to light it). That one was Irish beef, not quite as good as dry-aged Swiss, but I snagged it for 37ChF a kilo (about 60AU$) so half the price of the Swiss meat. I find Aus Black Angus filet here too: tends to be around the 75$ mark. Good job SWMBO is mainly veggie, but I’ve created monsters of the kids - they even like oysters 1 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 29, 2022 Author Share Posted October 29, 2022 2 minutes ago, stquinto said: Cheers Phil! After the suggestion on this very thread I only go for reverse sear now: bang it in the oven at either 80 or 100 C until it reaches 9 degrees less than you want it (for us vampires, 44C). Then sear it on a cast iron griddle ( or barbie if you can be arsed to light it). That one was Irish beef, not quite as good as dry-aged Swiss, but I snagged it for 37ChF a kilo (about 60AU$) so half the price of the Swiss meat. I find Aus Black Angus filet here too: tends to be around the 75$ mark. Good job SWMBO is mainly veggie, but I’ve created monsters of the kids - they even like oysters Yeah, I have never reverse seared anything as I much prefer to use a hot grill to sear the meat & get the nice burn marks, only turning the meat twice depending on the size of it & of course into the oven or foiled to rest on a drip tray, I am very fussy with meat & rarely buy it out as I hate fat with a passion or any sign of myoglobin (blood to those less informed). The hooded BBQ - weather permitting, is to me the ultimate as you can chuck your steak on the grill & use the oven inside the unit to keep warm/rest the meat & if necessary for some to chuck it back on to finish & warm it up a bit. The Weber of course would win hands down at my place but a bit more effort but placing Hickory or seasoned wood chips on the coals & letting the smoke go through the meat is awesome, I can still eat meat if it is well done & charred. But for you Vampires, enjoy. 1 1 Link to comment Share on other sites More sharing options...
stquinto Posted October 29, 2022 Share Posted October 29, 2022 1 minute ago, Classic Brewing Co said: Yeah, I have never reverse seared anything as I much prefer to use a hot grill to sear the meat & get the nice burn marks I sear it, just after it’s cooked. I used to sear first but have found better (vampire) results by cooking it in the oven first then searing. I’ve got a Weber kettle but can’t be arsed to fire it up for one steak. You can’t deal with the meat and also chips at the same time. It would be ok if your sides were in the oven too: I quite like gratin spuds with a steak but I get outvoted. Which is odd as 1. I’m paying for it and 2. I’m cooking it Go figure… 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 29, 2022 Author Share Posted October 29, 2022 9 minutes ago, stquinto said: I sear it, just after it’s cooked. I used to sear first but have found better (vampire) results by cooking it in the oven first then searing. I’ve got a Weber kettle but can’t be arsed to fire it up for one steak. You can’t deal with the meat and also chips at the same time. It would be ok if your sides were in the oven too: I quite like gratin spuds with a steak but I get outvoted. Which is odd as 1. I’m paying for it and 2. I’m cooking it Go figure… Yeah, I sound a bit like you in that I am always cooking as well as paying, what I don't get is the lack of organisation skills with some. Don't get me wrong I am not claiming to be smarter than anyone, but I find simple preparation before cooking commences to be your best friend, I am talking plates/cutlery/condiments/serviettes/cooking utensils/foil/wraps//seasonings etc all laid out & at the ready, this eliminates wasted time, food getting cold or overcooked etc. A lot of BBQ's I go to are a complete shamble with everyone trying to hurry the cook up or organise him. Maybe I am too fussy 2 Link to comment Share on other sites More sharing options...
DavidM Posted October 29, 2022 Share Posted October 29, 2022 When I joined this great forum, bit over a year ago, I was looking at the Reverse Sear but too lazy to do it for One. Since reading and looking at all the pictures, I thought time to give it a go. Only way I do Steak now! Just off Vampire, love it. Eat fish at least once a week and use @Classic Brewing Co method of coating the fish. (Flour, Turmeric and spice) Thank You all for the Brewing help and also the Cooking tips. 4 Link to comment Share on other sites More sharing options...
stquinto Posted October 29, 2022 Share Posted October 29, 2022 2 minutes ago, DavidM said: When I joined this great forum, bit over a year ago, I was looking at the Reverse Sear but too lazy to do it for One. Since reading and looking at all the pictures, I thought time to give it a go. Only way I do Steak now! Just off Vampire, love it. Eat fish at least once a week and use @Classic Brewing Co method of coating the fish. (Flour, Turmeric and spice) Thank You all for the Brewing help and also the Cooking tips. Yeah David, way to go Many thanks to all of you folks for your insight, and to Coopers for letting it happen 4 Link to comment Share on other sites More sharing options...
Tricky Micky Posted October 30, 2022 Share Posted October 30, 2022 On 10/30/2022 at 9:39 AM, stquinto said: Many thanks to all of you folks for your insight, and to Coopers for letting it happen @stquinto,Yep, bang on there Sainter. Cheers to all you fine people. Incredible forum! 3 Link to comment Share on other sites More sharing options...
Tricky Micky Posted October 30, 2022 Share Posted October 30, 2022 Okay, Derby day (Spring Carnival horse racing) in Melbourne, 3 days out from the race which stops a Nation - well it used to anyway. Typical Melbourne spring weather, cold, wet and miserable. Tried a brisket in the smoker at the daughter's place with the rest of the family. while watching the races. I got there in the end but only after a lot of cursing, a few "F" bombs and the use of a leaf blower to help things along. The smoker wouldn't get up to temp - had a brisket stall for over 5 hours and the stress of people having to leave by 8.30pm Should've went like clockwork but the stupid Melbourne weather almost did me in..... 4kg Brisket flat with a dry black rub, slaw and home made chips. Corn and a mac and cheese as well (no pics) 7 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 31, 2022 Author Share Posted October 31, 2022 (edited) I thought this looked pretty good, worth a try. https://www.instagram.com/reel/CkG-nFEjgkJ/?utm_source=ig_web_copy_link Edited October 31, 2022 by Classic Brewing Co 1 Link to comment Share on other sites More sharing options...
stquinto Posted October 31, 2022 Share Posted October 31, 2022 7 hours ago, Mickep said: 4kg Brisket flat with a dry black rub, slaw and home made chips. Corn and a mac and cheese as well (no pics) Looks awesome Mick Triple cooked I take it? Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 31, 2022 Author Share Posted October 31, 2022 2 minutes ago, stquinto said: Looks awesome Mick Triple cooked I take it? At least it was cooked sorry couldn't resist it. 2 Link to comment Share on other sites More sharing options...
stquinto Posted October 31, 2022 Share Posted October 31, 2022 11 minutes ago, Classic Brewing Co said: At least it was cooked sorry couldn't resist it. Suits me in the Link to comment Share on other sites More sharing options...
Tricky Micky Posted October 31, 2022 Share Posted October 31, 2022 6 hours ago, stquinto said: Triple cooked I take it? Double, just for something different. 1 Link to comment Share on other sites More sharing options...
RDT2 Posted October 31, 2022 Share Posted October 31, 2022 (edited) 16 hours ago, Mickep said: Okay, Derby day (Spring Carnival horse racing) in Melbourne, 3 days out from the race which stops a Nation - well it used to anyway. Typical Melbourne spring weather, cold, wet and miserable. Tried a brisket in the smoker at the daughter's place with the rest of the family. while watching the races. I got there in the end but only after a lot of cursing, a few "F" bombs and the use of a leaf blower to help things along. The smoker wouldn't get up to temp - had a brisket stall for over 5 hours and the stress of people having to leave by 8.30pm Should've went like clockwork but the stupid Melbourne weather almost did me in..... 4kg Brisket flat with a dry black rub, slaw and home made chips. Corn and a mac and cheese as well (no pics) Well done mate looks like a nice bit of meat and the smoke ring looks good! Did you wrap the meat at say 70degrees to speed it up or did you leave it uncovered for the whole cook. Wrapping destroys some of the bark (can get it back by uncovering towards the end of the cook)but can help with the stall. I have only cooked a brisket to about 3kg roughly??? Good work using the leaf blower, I use mine as well and found it very effective and really speeds up the lighting process especially with a chimney starter! Edited October 31, 2022 by RDT2 1 1 1 Link to comment Share on other sites More sharing options...
stquinto Posted October 31, 2022 Share Posted October 31, 2022 Leftover vongole, but this time “rosso”. I think I prefer it with tomatoes 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 31, 2022 Author Share Posted October 31, 2022 1 hour ago, stquinto said: Leftover vongole, but this time “rosso”. I think I prefer it with tomatoes I could eat them for breakfast, is that red capsicum? 1 Link to comment Share on other sites More sharing options...
stquinto Posted October 31, 2022 Share Posted October 31, 2022 21 minutes ago, Classic Brewing Co said: I could eat them for breakfast, is that red capsicum? No, it’s half a tin of tomatoes. With garlic and chili flakes, and most important, the juice from cooking the clams (well, fishy seawater I suppose- where most of the flavour come from). Dead easy but delish Link to comment Share on other sites More sharing options...
Hoppy81 Posted October 31, 2022 Share Posted October 31, 2022 23 hours ago, Mickep said: 4kg Brisket flat with a dry black rub, Brisket looks the goods mate, 5 hours is a long stall haha, did you wrap it when it stalled? 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted October 31, 2022 Share Posted October 31, 2022 59 minutes ago, Hoppy81 said: Brisket looks the goods mate, 5 hours is a long stall haha, did you wrap it when it stalled? Thanks Hoppy, Yeah the stall freaked me out a bit - just went on forever,. I didn't wrap it - I've wrapped before but wasn't overly impressed by the result - but hey that was most likely pilot error. 1 1 Link to comment Share on other sites More sharing options...
ben 10 Posted November 1, 2022 Share Posted November 1, 2022 On 10/31/2022 at 9:19 AM, Mickep said: brisket in the smoker Looks superb.... 1 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted November 1, 2022 Author Share Posted November 1, 2022 Cottage Pie tonight, I made too much & ate too much but it was nice on a cold 9c night down the bay. I have enough left for a couple of days 4 Link to comment Share on other sites More sharing options...
stquinto Posted November 1, 2022 Share Posted November 1, 2022 9 hours ago, Classic Brewing Co said: Cottage Pie tonight, I made too much & ate too much but it was nice on a cold 9c night down the bay. I have enough left for a couple of days Nice bit of comfort food, especially if it’s chilly out 1 Link to comment Share on other sites More sharing options...
stquinto Posted November 1, 2022 Share Posted November 1, 2022 Choucroute for me. I found the sauerkraut in the back of the freezer. I think I bought it vac-packed in Mulhouse at Christmas 2018 and it’s been in the freezer since. Ahh… it’ll be fine… Beer and wine with it 5 Link to comment Share on other sites More sharing options...
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