Another Birthday Feast!!


 
Timothy F. Lewis

Timothy F. Lewis

TVWBB 1-Star Olympian
Wife’s son turns 54 tomorrow! I asked him what he wanted “BEEF” was the answer! So, off to Costco for a nice standing rib roast, when I got there, they had shuffled things around a bit and inventory wasn’t as “full” as usual. Three choice boneless roasts at $12.99/lb. and Prime briskets at $3.99/lb. So I asked myself, “Why are you even considering this debate in your head?” Came home with a very nice 12 lb. Prime brisket! For less than half the price of the ribless roast!
Will start it late this evening, it’s been very windy all day and it’s dying down very nicely so, that should work out well.
Just popped a “Ghirardelli Empress Chocolate Cake” in the oven, I’ll frost it in the morning. A “Gratin of three wild mushrooms” Roasted Beets, Brussels sprouts will round out the bill of fare.
Pix to follow…
 
EricV. said:
KPro, what happened to those Kirkland Signature Briquettes?
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Well, I used them up and they were just odd on a low and slow, could not repeat a cook so I sort of let the “labwork fall by the wayside.
The Kirkland was quite good for High heat, on a rib cook, they just fought me too hot, too low, never felt like I could get it dialed in, lost sleep, just could not get it under control o matter what I tried! Honestly, it was more frustrating than my first cook! I was seriously peeved by the time the day was over!
21:40 and I think it’s time to touch this bullet off!
 
Well, the grill gods are toying with me, I had expected a “normalish” cook and was met with a surprise! I woke up to get to the farmers market before the “Great Crush” of people (successfully, I might add) and looked at the remote, the brisket was reading 195! I backed down vents to nothing save a sliver in front. Thirty minutes later after I got home, 204! Went in, changed my pants and grabbed foil to wrap! I’m not wild about a ten to,twelve hour “rest” but, I don’t really have a lot of options. So the cooler is full of brisket! Next project, frosting the Ghirardelli cake! Then, prep the vegetable part of the show!
 
It’s been a busy day in the kitchen!
Chanterelle, Mytaki, ****aki, I added some cremini just to use them up in the end.
Smashed potatoes, beets ready to roast, Brussels sprouts all ready to go, and the ingredients for the sauce for the mushrooms!
I guess they should be “shootaki”?
 

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Tim Campbell said:
Awesome cooks, Timothy! Everything looks really tasty.

Could you please provide details on the mushroom gratin? Looks killer.
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It’s pretty easy if you have a bucket of mushrooms, I got it from “Great Chefs” probably over thirty years ago, wrote it down longhand, made it once and kept reading it then somehow, the sheet of legal pad went missing! It’s probably in some kind of “file”! So, I had to resort to Google! After a quick search, there it was!
“Great Chefs of the West” but, the instructions didn’t read quite right so I watched the video, yep they forgot to list chicken stock in the ingredient list and a couple of other rather important steps!
Tim, you and Andy are foragers and can find good mushrooms, next time you head to a shop with good Madeira pick it up! You will see why when you see the recipe!
Anyone else who does not live in good proximity of mushroom crops, find some and try this one. Mine got just a touch over browned but, no one will notice if yours is either the flavor profile is indescribable!
 
Timothy F. Lewis said:
It’s pretty easy if you have a bucket of mushrooms, I got it from “Great Chefs” probably over thirty years ago, wrote it down longhand, made it once and kept reading it then somehow, the sheet of legal pad went missing! It’s probably in some kind of “file”! So, I had to resort to Google! After a quick search, there it was!
“Great Chefs of the West” but, the instructions didn’t read quite right so I watched the video, yep they forgot to list chicken stock in the ingredient list and a couple of other rather important steps!
Tim, you and Andy are foragers and can find good mushrooms, next time you head to a shop with good Madeira pick it up! You will see why when you see the recipe!
Anyone else who does not live in good proximity of mushroom crops, find some and try this one. Mine got just a touch over browned but, no one will notice if yours is either the flavor profile is indescribable!
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Thank you a ton!!
 
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