before I trimmed it up, had to get the excess fat and silver skin off
doing the trim
A little about me, I am a Le Cordon Bleu Chef and have been in the food service industry for over 10 years. Any questions about food I will answer to the best of my knowledge.
A little about me, I am a Le Cordon Bleu Chef and have been in the food service industry for over 10 years. Any questions about food I will answer to the best of my knowledge.
now ready to go in the fridge and rest over night, see you at about 5am my pretty
A little about me, I am a Le Cordon Bleu Chef and have been in the food service industry for over 10 years. Any questions about food I will answer to the best of my knowledge.
the smell in the kitchen was amazing while I was doing this, my son came in from the back and said wow dad what are you fixing cause that smells good, now I'm hungry. I love my kids they always know just the right things to say lol.
A little about me, I am a Le Cordon Bleu Chef and have been in the food service industry for over 10 years. Any questions about food I will answer to the best of my knowledge.
Several years ago my son did that same thing once... when he asked what I was getting ready to cook I said "TRIPE!"
The conversation went downhill from there - but he ended up eating it ...
I haven't fixed it since ... just couldn't get enough garlic into it for my taste ...
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
that's hilarious, I love when they think something smells or tastes good until you tell them what it is, the looks on there faces are usually priceless
A little about me, I am a Le Cordon Bleu Chef and have been in the food service industry for over 10 years. Any questions about food I will answer to the best of my knowledge.
YEP! - his look went from adoring son to "where's the door?!"
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
I pan fried some chicken gizzards a few months back with garlic and hot sauce in the butter. I had brined them in a vinegar solution so they were not even a bit chewy. I let my daughter shovel down about a plate and a half before I told her what they were. DANG I heard it from momma a few hours later when she got home. You would have thought I had fed the kid arsenic or something.
If it can't be smoked .... try frying it. It that don't work, it's probably best just left alone
Gizzards and beer! - don't get much better than that...
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
Dink...you sure know how to handle your meat.....wait....that didn't translate right.....I meant your rub looks good.....no.....that ain't right neither......
If you can't fix it by sheer force or cursing......then it can't be fixed.....
DC with a little practice you too will know how to handle your meat
anyhow I get the smell of what you are trying to say, here are a couple more pics from this morning.
after rub was applied and it rest in the fridge for about 8-10 hours
here is a pic after about 4 hours on the drum and I already wish it was done, this hunk of beast smells so good I'm about to go caveman on it
A little about me, I am a Le Cordon Bleu Chef and have been in the food service industry for over 10 years. Any questions about food I will answer to the best of my knowledge.
I'll have more pics in a little while, once the beef is done plus I'm making home made ciabatta rolls to eat it on, so I will be posting some pics of fresh bread too. yum yum
A little about me, I am a Le Cordon Bleu Chef and have been in the food service industry for over 10 years. Any questions about food I will answer to the best of my knowledge.
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
well here are some pics of the ciabatta prep, and thanks Mike it sure does smell yummy
ciabatta dough
forming the ciabatta into rolls to have the pulled sirloin on
formed into buns, man these are some of the best home made buns for beef, I love the flavor and the texture.
more to come later guys.
A little about me, I am a Le Cordon Bleu Chef and have been in the food service industry for over 10 years. Any questions about food I will answer to the best of my knowledge.
this is the kind of stuff I do every Sunday for my Mom and Dad when they come out for dinner, nothing I wouldn't do for them.
A little about me, I am a Le Cordon Bleu Chef and have been in the food service industry for over 10 years. Any questions about food I will answer to the best of my knowledge.
A little about me, I am a Le Cordon Bleu Chef and have been in the food service industry for over 10 years. Any questions about food I will answer to the best of my knowledge.
well it's all done and guys it was great.
ciabatta proofed and ready to bake
fresh out of the oven
sliced and ready for service
A little about me, I am a Le Cordon Bleu Chef and have been in the food service industry for over 10 years. Any questions about food I will answer to the best of my knowledge.
A little about me, I am a Le Cordon Bleu Chef and have been in the food service industry for over 10 years. Any questions about food I will answer to the best of my knowledge.