It begins. Rosh Hashanah 2024.


 
Chicken stock made.
Sweet noodle kugel noodles made, will assemble for bake-off tomorrow.
Bow tie noodles made for kasha. Will assemble tmrw for service.
Coleslaw drained and added mayo, celery seed and black pepper and mixed.
Matbucha made.
Live pate made.
Sour pickles made.


Tomorrow is smoke the brisket.
Make challah bread turbins.
Make sweet and sour chicken meatballs.
Cook the kasha to then blend for varnishkes.
Make chicken soup with carrots, celery, onion and extra wide egg noodles.
Make egg salad.
Make soup noodles.
Make beets (if I have time)
Shred carrots for slaw and incorporate.

And finally serve dinner and drink wine!

Shana Tovah to all who celebrate and to those following along, I appreciate your continued support and interest in the craziness I do.

May we finally have world peace.
 
Brett-EDH said:
Chicken stock made.
Sweet noodle kugel noodles made, will assemble for bake-off tomorrow.
Bow tie noodles made for kasha. Will assemble tmrw for service.
Coleslaw drained and added mayo, celery seed and black pepper and mixed.
Matbucha made.
Live pate made.
Sour pickles made.


Tomorrow is smoke the brisket.
Make challah bread turbins.
Make sweet and sour chicken meatballs.
Cook the kasha to then blend for varnishkes.
Make chicken soup with carrots, celery, onion and extra wide egg noodles.
Make egg salad.
Make soup noodles.
Make beets (if I have time)
Shred carrots for slaw and incorporate.

And finally serve dinner and drink wine!

Shana Tovah to all who celebrate and to those following along, I appreciate your continued support and interest in the craziness I do.

May we finally have world peace.
Click to expand...
I am exhausted just reading this! Hope all goes well and you certainly will have deserved a glass or more of wine! Shana Tovah.
 
And we’re off!

KPro over a good sized chunk of CA white oak, around 4” at the middle and 6” long in a mostly half moon shape. And one 5” red wine oak barrel stave.

Water in the drip pan below the brisket to help regulate temperature from onset until it evaporates which should be at 170° for the brisket, maybe 6 hours in.

SPG, lightly trimmed up the brisket, cooking fat cap down (first time for this on the WSK) with the point at the opening handle of the lid.

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Out of the cryovac.

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Starting temps and time.

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2# 11 oz fat trimmed off and 12 oz beef. Total cook weight is 16.11 original weight, trimmed off 3# 6.8oz, 3.425 = 12.685 or 12# 11 oz.
 
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Apples for the challah. They get rolled into each strand and then the strand is wound to resemble a turbin. The idea is no beginning and no end to the challah. Life should be continuous.

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Filled with apples and tightly rolled up.

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Made three from the master dough ball. Around 875g of 50/50 AP and bread flour plus 355 ml water and other add ins.

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These are on final proof now and will hit the oven for bake 350°.
 
In the stall.

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It’s usually out of the stall at the 6 hour mark. Will then wrap with liquid gold and put back on the the finish.
 
Just did a Harry Soo. Brisket into the oven. Btu’s are Btu’s. Gotta get to done in time for dinner.

Here’s how the cook went up till around 350p when I made the decision to oven finish.

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Getting to the finish line.

Turban challahs

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28 HB eggs egg salad

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At the wrap

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At 336p today:

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Chicken vegetable noodle soup. I elected no matzo balls this year.

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Sweet noodle kugel

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Challahs are all cooled now

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Beets don’t get cooked. Maybe tomorrow or this weekend.

Brisket is done and probe tender!

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It took 2 hours to go from wrap to probe tender at bake 350°. This was an interesting brisket for sure. Never had so much work to get to the finish line.
 
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