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  #1831  
Old 06-07-2020, 12:20 PM
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Country Style Glazed Turkey Meatloaf
Brussel Sprouts
Spiced Rum Pudding
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  #1832  
Old 06-07-2020, 12:23 PM
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Smoked Salmon on the Louisiana Grill!
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  #1833  
Old 06-07-2020, 12:25 PM
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Malabar and Tellicherry Pepper Cured Smoked Duck with a Port Honey Injection
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  #1834  
Old 06-07-2020, 01:53 PM
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Originally Posted by Jim Blake View Post
Finally the 28 days were up and the Umai Bag did it's job. Plate presentation is probably making Iron Noggin and Omega cringe but it tasted fantastic with some fresh morels.
No Sir, that looks MARVELOUS!!!

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Nog
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  #1835  
Old 06-07-2020, 08:05 PM
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Malabar and Tellicherry Pepper Cured Smoked Duck with a Port Honey Injection
Out of the smoker
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  #1836  
Old 06-08-2020, 10:28 AM
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Zuchinni Lasagne with Turkey Italian Sausage and Fennel Smoked Tomatoes
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  #1837  
Old 06-08-2020, 11:55 AM
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Garlic scapes are ready, as is our chives. Buddy dropped off a couple beef sirloin steaks, so The Plan was formulated.

Mixed a little pepper in the veggies then steamed them in a fine Chardonnay & butter, tossed some wild rice in with long grain and BarBee'd the beef to perfection:









Nog
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  #1838  
Old 06-08-2020, 12:01 PM
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Finally the 28 days were up and the Umai Bag did it's job. Plate presentation is probably making Iron Noggin and Omega cringe but it tasted fantastic with some fresh morels.

Going to go to 35 days on the next one.
Those steaks and Morels look incredible. Great job.
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  #1839  
Old 06-09-2020, 06:26 AM
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Out of the smoker
WOW!! That looks delicious!! Take a bite of that and you'd have multiple gastronomic orgasms!!
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  #1840  
Old 06-09-2020, 06:32 AM
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Those steaks and Morels look incredible. Great job.
Thanks. One of very favorite meals.

I just watched a video put out by Ballistic BBQ. He dry aged a brisket 60 days. I was skeptical but the end result sure turned out good and very juicy. The weight loss after dry aging and cooking/smoking low and slow was 50%. Interesting observation he made in that there was no stall in the cooking/smoking process. The temperature just came up gradually to his target finish of 197.
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  #1841  
Old 06-09-2020, 07:48 AM
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Thanks. One of very favorite meals.

I just watched a video put out by Ballistic BBQ. He dry aged a brisket 60 days. I was skeptical but the end result sure turned out good and very juicy. The weight loss after dry aging and cooking/smoking low and slow was 50%. Interesting observation he made in that there was no stall in the cooking/smoking process. The temperature just came up gradually to his target finish of 197.
Makes perfect sense.
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  #1842  
Old 06-09-2020, 09:56 AM
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Makes perfect sense.
I sure can get the weight loss, but just out of curiosity why would there not be the normal stall period when cooking/smoking. Thanks!
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  #1843  
Old 06-09-2020, 11:43 AM
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Fresh Baby Taters, Fresh Fiddleheads steamed in white wine & butter, and Lamb Shanks:







A rather Fine Feast!

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Nog
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  #1844  
Old 06-09-2020, 01:10 PM
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I sure can get the weight loss, but just out of curiosity why would there not be the normal stall period when cooking/smoking. Thanks!
IMO-The weight loss that occurs during prolonged dry aging represents mostly moisture loss. Generally the stall is related to the surface temp drop that occurs as the meat sweats.As moisture coats the surface then it evaporates which cools the meat and stalls the cooking process.

So if there is a 50% moisture loss during dry aging then it would follow that there would be less available moisture to facilitate the stall.

Wrapping loosely in foil still allows a stall, but wrapping tightly in foil helps speed through the stall. Again it is about manipulating the critical surface interface.

In your example the stall is powered through because of a significant reduction of moisture contained within the muscle.

Dry aging is like giving your meat Heat Stroke-You stop sweating if you are severely dehydrated and you overheat.
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  #1845  
Old 06-09-2020, 02:44 PM
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Default Chicken Snax

Chicken drums and wings in my left over Port Honey Brine
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  #1846  
Old 06-09-2020, 04:24 PM
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IMO-The weight loss that occurs during prolonged dry aging represents mostly moisture loss. Generally the stall is related to the surface temp drop that occurs as the meat sweats.As moisture coats the surface then it evaporates which cools the meat and stalls the cooking process.

So if there is a 50% moisture loss during dry aging then it would follow that there would be less available moisture to facilitate the stall.

Wrapping loosely in foil still allows a stall, but wrapping tightly in foil helps speed through the stall. Again it is about manipulating the critical surface interface.

In your example the stall is powered through because of a significant reduction of moisture contained within the muscle.

Dry aging is like giving your meat Heat Stroke-You stop sweating if you are severely dehydrated and you overheat.
Thanks very much!
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  #1847  
Old 06-10-2020, 08:23 AM
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Fish and Shrimp Cakes over a Spinach Citrus Salad
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  #1848  
Old 06-10-2020, 09:29 PM
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Fish and Shrimp Cakes over a Spinach Basil Citrus Salad
Pan fried in Cilantro Oil and garnished with some First of the Season wilted Beet Greens
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  #1849  
Old 06-11-2020, 12:13 PM
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Smoked Ribs, Roasted baby Taters & Shrooms, Scapes + Snap Peas + Beans + Peppers in white wine sauce.
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  #1850  
Old 06-11-2020, 07:09 PM
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Default Pellet Grill Pizza

Turkey Bacon, Basil, Spinach, Bell Pepper , Feta and Mozza and 3 bottles of homemade 2016 Crabapple wine
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  #1851  
Old 06-11-2020, 07:45 PM
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Some people hoarded toilet paper , we hoarded chicken hearts!!!

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  #1852  
Old 06-12-2020, 05:39 PM
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Greek Night
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  #1853  
Old 06-12-2020, 10:54 PM
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Kids (12, 7, & 4) made a fruit tray with blueberries, sliced fresh pineapple, sliced strawberries, and sliced apple (no pic). They also made a couple huge bowls of popcorn with butter and salt.
I threw Pork on the bbq for a few hours. Grampa mixes the best seasoning. No clue what’s in it. Meat was starting to come off the bone like some slow cooked ribs.
Wish these times would last forever. Won’t be long and we’ll wonder where they are at dinner time.



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  #1854  
Old 06-12-2020, 11:10 PM
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Greek Night
Came off just before the rain
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  #1855  
Old 06-13-2020, 08:15 AM
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Big beef ribs from Bens meat & deli last night!





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  #1856  
Old 06-13-2020, 08:17 AM
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Beef ribs from Bens meat & deli last night!



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  #1857  
Old 06-13-2020, 01:18 PM
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Fresh Skewered Spot Prawns off the BarBee, fresh steamed Crab, Asiago Cheesy Rice and Cesar Salad:





Excellent!!

Cheers,
Nog
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  #1858  
Old 06-14-2020, 12:41 PM
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BarBee'd Whitetail Sirloin
Garlic stuffed Pasta
Garlic Scapes, Fiddleheads steamed in white wine a hint of lemon juice and butter.



First time we have tried that particular veggie mix.
It is a WINNER!

Cheers,
Nog
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  #1859  
Old 06-14-2020, 03:10 PM
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420 Applesauce Brownie Cake
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  #1860  
Old 06-16-2020, 11:48 AM
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Wet, cold, miserable, rainy days call for Comfort Food!!







And comforting it was!

Cheers,
Nog
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