What do we have after Thanksgiving and the ensuing Black Friday hype? Leftovers (and pictures).
Pictured here are 2019’s pies. The crusts—often the most frustrating part for me—were quite good this year. Although, I should have blind baked the pumpkin pie’s crust. I used this Pate Brisee recipe, it’s simple and the result was nice and flaky. For the fillings, I followed the sage advice in this NYT Opinion piece and followed the recipes on the respective bottle/can of the ingredients.
Keep reading to see some more poor-quality pictures of questionable-quality pies through the years.
This was a much smaller piece of meat than I’ve cooked in the past–about 4.5 pounds and boneless. I followed the same instructions from past cooks, for the most part. I didn’t inject, and I forgot to add more rub before cooking. It was tasty, but I think the larger, bone-in ones were slightly moister and more flavorful. Not sure if this is because they are larger, or they have the bone, or both. The cooking temperature was very steady around 250º for the entire time, and it took about 9 hours to get to 195º internal temperature. I’m going to up my timing calculation to 2 hours per pound next time, to be safe.
When steak reaches desired temperature, remove steak and the plate setter. Put the grate back in the egg and get the dome temperature up to about 600º. Getting the egg to temperature might take 10 minutes or so.
Once the fire is blazing, cook the steak for 45 seconds on each side to develop a nice crust. Check the internal temperature, I’m looking for 125 – 130º (for medium rare)
Cut, if needed, and serve
This process take a bit more time than just grilling the steak, but it’s worth it.
The recipe is from the NY Times. As before, I went light on the rub. I might try tweaking that recipe next time by reducing the salt. I don’t have enough rub on these to create any sort of crust. The ribs were left overnight in the fridge. An hour or so before they went on, I put them in the freezer to cool them more in an effort to encourage a smoke ring.
The heat was indirect and I made a custom drip pan out of tin foil to keep the grease from dripping into the fire. For smoke, two large and three little chunks of cherry wood were used. The lid was closed for two hours so that the ribs have some time to get smoke on them. After that, I glazed them every hour. There was no glaze immediately before serving as they had a nice lacquer. I also skipped the peanut and scallion garnish, it looks nice, but I don’t think those extra flavors are needed.
The results were very flavorful and tender. The smoke ring was one of the better ones I’ve produced on the Green Egg. In the future, I think it would be good to let these rest for 10 or 20 minutes before serving. They seem to be more tender and the smoke flavor comes through after they’ve cooled a bit.