food-bev =[ grantmichaels' skunkworx thread ]=

[texas blues]

I got it going on tonight.
 
Time to charge up another beer for Team America ...

 
Fuxk ywH11

 

[oldsalty]

Fuk yeah!!!!!

 

[grantmichaels]

For those who won't otherwise find it in the bowels of the site ...
 

 
Prep:
 
http://thehotpepper.com/topic/55216-create-a-taco-throwdown-and-contest/?p=1183087
 
Final:
 
http://thehotpepper.com/topic/55216-create-a-taco-throwdown-and-contest/?p=1183125
 
Team America, Fuck Yeah!

 

[The Hot Pepper]

Try to keep it in one place please. Duplicate content bumps two topics and pushes other people's content down, thanks.

 

[grantmichaels]

Try to keep it in one place please. Duplicate content bumps two topics and pushes other people's content down, thanks.

 
Huh? ... It's links to the threads in the promotion area - where, nobody looks for food ...

 

[The Hot Pepper]

You posted that pic here and there. Just because a post is somewhere you think no one will see doesn't mean you can link to it from a more visible are, that's cross-posting. If everyone did that it would be posts full of links to posts.
 
This isn't really a Blog, this is in the forum, so it's cross-posting.

 

[grantmichaels]

OK, here's my cheek ...

 

[grantmichaels]

Hmm ... I really need to revisit the smash-technique over the gas burner ...
 
http://www.seriouseats.com/2014/03/the-food-lab-maximize-flavor-by-ultra-smashin.html

 

[grantmichaels]

EOL 11:59:59 EDT 6/24/15
 
Bu-Bye Slimy Sous Vide Beef Spares - it's been real.

 

[FreeportBum]

where's the funking waffles man? 

 

[grantmichaels]

where's the funking waffles man? 

 
In some ephemeral, future waffle-instance thread ...

 

[grantmichaels]

This thread's going have been revived more times than Gary Busey ...

 

[grantmichaels]

Stuff I'm still to make:
 
risotto
sous vide eggs and hollandaise from the siphon
chicken fried steak and sausage gravy
sushi
yakitori
spatchcocked chicken
beer-can chicken
ramen-fried chicken
fried chicken
gnocchi
fermented pickles
paneer
mozzarella
arepas
lomo al trapo tenderloin
caveman tomahawk on the coals
tacos fresca using shredded pressure cooker chicken breast
sourdough waffles
pizza
bacon
beer
salt cod and ackee
ceviche
roasting coffee

 
Hit List:

1) sourdough bread --> waffles
2) ramen-fried chicken
3) lomo al trapo tenderloin
4) paneer --> mozzarella --> fondue
5) arepas

 

[Bumper]

 
Hit List:

1) sourdough bread --> waffles
2) ramen-fried chicken
3) lomo al trapo tenderloin
4) paneer --> mozzarella --> fondue
5) arepas

wtf no bacon?

 

[JayT]

I can't wait for that Tomahawk on the coals! One of my favorite steaks. Never done it right on the coals though. I think you need a hair dryer for that.

 

[grantmichaels]

wtf no bacon?

 
actually, i was making room in my freezer for bacon yesterday ...
 
i plan to cook some pork belly, anyways ...

 

[grantmichaels]

ok ... Trader Joe's had pork ribs that cost 1/3 what I paid last time at Morton's for a couple of racks ... $18 and D and I each get our own rack? SOLD.

last time we didn't really care for the ribs having been coated with hot powder, and D didn't really enjoy the brown sugar (I liked it) ... so this time i used only kosher salt and a little chunk of butter ...

pulled them up after 24 hrs at 155F ...

and then last night at 50 hrs, we dumped them on a pan to toss into the oven at 250F for 10 minutes, just to "dry" the surface a little bit ... i'm not sure if they were in for 5, for 7 or for 10 or whatever - you pull them when they are a little less dry than you'd like ...

they don't really hold together after two days #truestory

but they made delicious ribs this time ...

the other black gold ...

D's a little childish about condiments, so the spread is extreme ... on seconds, she sprinkled hers with some montreal seasoning ahead of tossing them in the oven ... I used a little Stinky Fingers (sweet) ...

awesome

not bbq OR oven ribs ...

blingin', regardless ...

 
BWAHAHA ...

 

[Bumper]

#pookiebait trending

 

[grantmichaels]

just warming up here these past couple weeks ... i'm all about uav and bbq this fall/winter ...

geisha.

ImageUploadedByTapatalk1413177351.633431.jpg

hot weather, cold cuts.

ImageUploadedByTapatalk1413177395.965100.jpg

w/ frozen arby's fries.

ImageUploadedByTapatalk1413177485.254693.jpg

killer mater.

ImageUploadedByTapatalk1413177549.424265.jpg

boig.

ImageUploadedByTapatalk1413177582.862183.jpg

also boig.

ImageUploadedByTapatalk1413177642.843864.jpg

first tomato soup.

ImageUploadedByTapatalk1413177699.266221.jpg

ImageUploadedByTapatalk1413177745.602081.jpg

ImageUploadedByTapatalk1413177760.120648.jpg

more to come ... lots and lots of bbq ...

Time for my second tomato soup ... no reason to change a thing as that shit was most excellente!

 

[grantmichaels]

I'm inspired by folks doing the work, lately ...

I've been trying hard on something on Sunday night's, quietly, for some weeks now ...

Tonight, I'm trying to maximize the dry wagyu brisket bark and bits, Chipotle ('raunt) style ...

I read Serious Eats on it, and then checked some copycat recipes on the net ...

There's a lot going on ...

ImageUploadedByTapatalk1426487759.352609.jpg

I removed the fat carefully by hand, because running into the gnarly bite is the only shitty part about Chipotle's awesome beef (they call it barbecoa, but that's a stretch) ...

ImageUploadedByTapatalk1426487932.779998.jpg

They had this red pepper at Publix yesterday, so we're trying it tonight ...

ImageUploadedByTapatalk1426487980.937005.jpg

And I built up de-glazing concoction of Harpoon Ufo, LDHS Chipotle, ACV, yuzu marmalade, and juice of a quarter lime ...

ImageUploadedByTapatalk1426488081.920587.jpg

ImageUploadedByTapatalk1426488096.307547.jpg

And I built up a spice mix to toss the brisket in w/ a quarter lime's juice ...

ImageUploadedByTapatalk1426488167.079339.jpg

ImageUploadedByTapatalk1426488178.665824.jpg

ImageUploadedByTapatalk1426488197.494086.jpg

Let's get ready to rumble!

ImageUploadedByTapatalk1426488216.494937.jpg

Cook and plate, after the thread settles ...
Hope this doesn't get garbled by Tapatalk, but I kicked things off by getting a pan hot w/ benton's fat, and getting after the fresh pepper slices ...

ImageUploadedByTapatalk1426489330.193883.jpg

I poked at them w/ a silicone spattie, and once they started to bend a little, I added in the brisket, and pressed it down w/ the spattie ...

ImageUploadedByTapatalk1426489428.698204.jpg

I made some crispies, and some tasty fond ...

ImageUploadedByTapatalk1426489540.087167.jpg

Which I de-glazed w/ my concoction ...

ImageUploadedByTapatalk1426489572.539355.jpg

I reduced the heat and tossed it a bit to let everything get happy ...

ImageUploadedByTapatalk1426489654.728352.jpg

And then I turned the Benton's and butter in the big pan from low to medium, and assembled some tacochanga's w/ cotija or whatever it's called ...

ImageUploadedByTapatalk1426489726.130769.jpg

Which I laid very carefully upside down w/ faith that they would seal w/ almost no overlap ... fingers crossed ...

ImageUploadedByTapatalk1426489815.788501.jpg

It went pretty good ...

ImageUploadedByTapatalk1426489852.024278.jpg

ImageUploadedByTapatalk1426489863.005624.jpg

OK, it went very good =)

ImageUploadedByTapatalk1426489885.230249.jpg

Doing the work, is sometimes worth it ...

The kaffir powder, yuzu marmalade, and lime juice synergy was amazeballs.

And now, back to work!

This is worth repeating, pulling it around ...