Recent content by A. Brock


 
  1. A

    Brisket Nirvana

    J, where do you normally procure your usual briskets? Choice grade?
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    1st attempt at pork back ribs

    Those look phenomenal. How did you cook? Temp? Foil? Wood? The Ring looks great.
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    Cooking Butt in advance and pulling at a later time. Possible?

    I've got a party planned for this Saturday - initially my plan was to overnight two butts on Friday to be ready for the party on Saturday. I know a lot of people make butts before, then pull, then save and reheat... is it possible to do this without pulling the butt? I guess my question is -...
  4. A

    Black and Blue Steak

    Jeff, did you sous vide the steak before searing, or is this just a straight grill job?
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    Mojo Chicken and Parmesan Zucchini

    Another quick post, from earlier this week. We marinated the chicken in a "Mojo" sauce, which was essentially lime, orange, garlic, Worcestershire, cumin, and oregano. Spatchcocked and grilled. The zucchini is seasoned with salt and pepper, then grilled and topped with parmesan. Let it melt...
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    Long time lurker, first post - Kung Pao Chicken

    Been a longtime reader of this board - love all the creations you guys post and all the inspiration you provide. Thought I might as well add to the fun. Szechuan peppercorn and dried chili infused oil, leeks, roasted dried chilies, peanuts, garlic, ginger, scallion whites, scallion greens...
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    Gratuitous Pics of Steak Frites

    J, how do you sear your steak after it's done with sous-vide? Do you just do it over a hot grill, blowtorch, or chimney starter?

 

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