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Topic: CFB 51 Cookbook, equipment discussion, techniques

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MarqHusker

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #756 on: August 22, 2021, 12:51:54 PM »
Trying sous vide, with green egg finish on a 7 1/2 pork shoulder.    About 18hours at 145, now the remainder of the time on the Egg to 180+.  
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MaximumSam

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #757 on: August 24, 2021, 09:05:58 PM »
Quote from: MarqHusker on August 22, 2021, 12:51:54 PM
Trying sous vide, with green egg finish on a 7 1/2 pork shoulder.    About 18hours at 145, now the remainder of the time on the Egg to 180+. 
Well?
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MarqHusker

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #758 on: August 25, 2021, 11:56:01 PM »
Oh yeah
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MarqHusker

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #759 on: August 26, 2021, 12:02:47 AM »
That was a big success.  The shoulder was already vacuum packed so while in the bath for 18 hrs it had zero rub whatsoever.   I pulled it out at 18hrs ish, patted it dry and then did the usual yellow mustard as glue and then my rub started the fire and probably put the meat on the grill 30 minutes later.   2 1/2-3 hrs on Egg at about 250 until internal hit 180+  There she is.  Impressive bark,

 I was a little worried the rub would be flaking off with such a short time on Egg.  No issues.  Good bark, requisite cosmetic smoke ring.   Very successful and I didn't have to get up at 5am to handle the cook for a early Sunday night dinner. 
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MarqHusker

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #760 on: August 26, 2021, 12:06:14 AM »
Oh, I was at Meijer earlier this year and saw this shoulder in the low open case, and was like 'wtf'  99 cents a pound!   I rarely buy meat at Meijer.   Final note I dropped that shoulder in the sous vide bath and it was still about 90% frozen!   

I broke a lot of rules here.  🤭
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MarqHusker

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #761 on: August 26, 2021, 12:10:57 AM »
Proof!

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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #762 on: September 06, 2021, 07:27:07 PM »

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MaximumSam

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #763 on: September 06, 2021, 09:52:47 PM »
Sliced the brisket in two because I needed to use a different grill and I ran to the movies while it was cooking. Turned out...good actually. Especially for as ad libbed as it was. Also Shang-Chi - good movie! I was pretty meh on the previews and never really heard of the character, but it was pretty fun. Much more excited for these new MCU movies.
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MrNubbz

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #764 on: September 11, 2021, 10:20:19 PM »
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #765 on: September 12, 2021, 09:38:45 AM »
take it to the whimsical thread
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MrNubbz

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #766 on: September 17, 2021, 09:22:15 PM »
I can't I mailed it to some poor rube's Sharkwater Tailgate Party.Looks like something that would go with a Runza - what ever those things are
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MrNubbz

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #767 on: September 18, 2021, 08:19:02 AM »
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #768 on: November 21, 2021, 10:43:38 AM »
I skimmed through this thread and didn't see it, so here it is. This recipe is for a "small batch" and it's pretty boozy, as it should be.

Great Uncle George's Eggnog

14 eggs (divided)
2 cups sugar
1 pint heavy cream
1.5 quarts light cream (half and half)
1/5th whiskey (more or less to taste)
Dark rum (to taste, 1 cup or so)

Directions:
1) Cream egg yolks with sugar (we use our stand mixer for this)
2) Put in a large container, and stir in the whiskey
3) Whip heavy cream, add to container (don't whip it all the way into butter, I did that once long ago and it is NOT good )
4) Whip egg whites to stiff peaks, add in to container
5) Whip air into light cream, and add to container
6) Stir all mixture together, add dark rum
7) Serve chilled, keep stirring as you serve to keep it combined
8) Add fresh-grated nutmeg and/or cinnamon to taste, per cup

"Remember that it should be strong, as weak eggnog is insipid."


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MrNubbz

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #769 on: November 23, 2021, 12:38:30 AM »
Was your great uncle George Dickel
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