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The Official Food Thread

Cypher^64

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Joined
Oct 30, 2008
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218
Location
Red Deer, AB
wow
Did prime rib for father's day. Turned out amazing!!

6lb prime rib coated with Kosher salt overnight
Sous vide 6hours at 130F
Rested in fridge for a couple hours
1.5 hours on the Keg @ 380F with hickory smoke.

Amazing flavor and so tender
 

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FreeKnight

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Jul 8, 2009
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Location
Edmonton, AB
Playing around with some new loaves and different containers. The AP in a dutch oven looked the nicest, but I found the bread flour had a better chew.

Rear two had one in a cast iron loaf pan and one freeform in a baking steel. The free form was high hydration bread and spread out too much, but for a first stab at 'artisan' style breads I'm pretty happy.

I still like my focaccia in a skillet best, but that's basically fried on the on the bottom with olive oil so it's bound to be tasty.
 

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Herne

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Joined
Jun 18, 2010
Messages
155
Playing around with some new loaves and different containers. The AP in a dutch oven looked the nicest, but I found the bread flour had a better chew.

Rear two had one in a cast iron loaf pan and one freeform in a baking steel. The free form was high hydration bread and spread out too much, but for a first stab at 'artisan' style breads I'm pretty happy.

I still like my focaccia in a skillet best, but that's basically fried on the on the bottom with olive oil so it's bound to be tasty.
Nice looking breads- in a dutch oven?

Not much of a baker (daughter is starting to be) but I make a lot of stuff that would go right with a good
focaccia.
 

FreeKnight

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Jul 8, 2009
Messages
2,279
Location
Edmonton, AB
20200310_191153.jpg
Picked up a flat of brisket from the butcher yesterday. Just put the dry cure on it to make montreal smoked meat. Should take around 4-5 days.
 

FreeKnight

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Jul 8, 2009
Messages
2,279
Location
Edmonton, AB
what do you have for a smoker?
I have a broil king vertical smoker. Unfortunately my house I bought in October doesn't have a NG hookup, so until I get around to installing one, I won't be using it.

Allegedly, places like Schwartz's don't actually smoke theirs in Montreal, and use liquid smoke and ovens. I'll probably go the liquid route this time until I can run a NG line in spring.
 

gingerbee

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Joined
Jan 22, 2009
Messages
7,557
Location
Orillia, Ontario
Oh I got one for ya's boost for breakfast, boost for lunch, boost for dinner and repeat day in and day out lmao thanks so much meat looks great as does the fresh bread
 

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