Permalink Shopping list 1 brisket (full packer, prime or better) black pepper kosher salt wood (post oak or hickory) worcestershire sauce lots of time Permalink Additionally boning knife smoker capable of clean smoke Permalink Prepare rub Equal parts salt and pepper Permalink Separate the point and flat Permalink Apply rub Coat meat in binder (worcestershire sauce) Liberally apply rub in nice even coat (don’t go crazy) Let it sit on the counter till the rub looks wet Permalink Apply injection None Permalink Apply smoke Smoke at 250 This will take around 6 hours The goal here is to apply clean smoke.
Permalink Shopping list green, red, yellow bell peppers onion (walla walla or yellow) onion powder garlic powder paprika salt (coarse kosher) black pepper (coarse) Permalink Additionally high temp cooking oil (avocado, grapeseed, canola, etc) wok or cast iron (capable of high temps) powerful heat source Permalink Cook Chop peppers into small pieces Chop onion into small pieces Heat oil in wok at high heat This will be above the smoke point of your oil, and will smoke Add peppers and onions when screaming hot Cook until reasonably charred Stir frequently Add oil as needed Around 8 to 10 minutes Remove from heat Add seasonings salt pepper onion powder garlic powder paprika
Permalink Shopping list 5 avocados cilantro fresh garlic hot pepper (jalapeno or something) kosher salt lime juice onion (red, yellow, ideally mild) Permalink Additionally mortar and pestle Permalink Assemble Peel avocado into mortar and pestle Add lime juice (preserves color) Add all the other stuff Smash the crap out of it
Permalink Shopping list fresh flour tortillas (avoid the kind that never expire) bell peppers guacamole meat (if you want) barbacoa sour cream cilantro hot sauce (I like red pepper sauces) green onion beans refried black rice cheese (cheddar) Permalink Assemble Put sour cream on the tortilla first (spread it out) Add whatever else you want
Permalink Shopping list chuck roast chipotle peppers in adobo sauce chipotle powder cumin powder garlic powder mustard powder onion powder paprika black pepper kosher salt lime juice if desired Note: Any of the spices can be in seed/raw form. Grind via a mortar and pestle to form a powder.
Permalink Additionally olive oil smoker (egg, offset, etc) sous vide machine Permalink Prepare dry rub 4 tbsp black pepper 4 tbsp salt 1 tbsp paprika 1 tsp onion powder 1 tsp garlic powder 1 tsp chipotle powder 1 tsp mustard powder 1 tsp cumin powder Permalink Prepare roast Trim excess fat Coat with olive oil Liberally coat with dry rub Permalink Smoke Prepare smoker with whatever wood you like (I use hickory or fruit woods) Set smoker to 225f Smoke roast for 1 or 2 hours Permalink Cook Heat water bath to 80c Vacuum seal roast on high Cut the roast into smaller pieces Add chopped up chipotle peppers and adobo sauce Be sure the roast is cool when sealing (vacuuming when hot is messy) Cook in water bath for 12 to 24 hours Permalink Sear Heat cast iron pan to 500f Add enough high temp oil to coat the bottom Take roast out of the bag and dry with paper towel Reserve liquid Pull apart with forks and place in a bowl Sear for 1 minute (in batches depending on your pan size) Place in bowl and re-introduce liquid from before Squirt lime juice if desired
Permalink Shopping list carrots (best you can find) black pepper butter (unsalted) honey kosher salt drippings from steak You can also use (or supplement with) beef stock/paste Permalink Prepare Wash and trim the carrots Chop diagonally Permalink Cook Add the drippings (and beef stock if desired) into a sauce pan Add carrots Add water until carrots are surrounded (but not covered) in liquid Cook on medium/high heat for about 8 minutes The liquid should be largely gone when finished They should also be pretty tender, cook longer if needed Permalink Season Add 2 tbsp honey Add 2 tbsp butter Add salt and pepper Continue to cook on low/medium heat until they caramelize Maybe 5 or 10 minutes
Permalink Shopping list 1/2 pound shiitake mushrooms 1/2 pound oyster mushrooms balsamic vinegar black pepper kosher salt soy sauce Permalink Additionally high temp cooking oil (grapeseed, canola, etc) butter (unsalted) wok (or pan capable of high temps) powerful heat source Permalink Prepare Cut the stems off the shiitake mushrooms Cut off the big parts of the oyster stems (I only cut off the crazy parts) Be sure to cut the pieces pretty big as they will shrink significantly Permalink Fry Put the wok on high heat (500f) The goal is to cook the water out of the mushrooms without steaming them (this requires very high heat) Add a good amount of high temp cooking oil When it’s screaming hot add the mushrooms Stir almost constantly If they start to dry out or stick add oil When they have shrunk down, and look a bit charred turn down the heat This takes around 7 minutes Permalink Season Add 3 tbsp of soy sauce Add 2 tbsp of balsamic vinegar Add 2 tbsp butter Add salt and pepper Stir for a bit to incorporate
Permalink Shopping list steak (filet, ribeye, new york, etc) kosher salt (coarse) black pepper (coarse) Permalink Additionally cast iron pan high temp cooking oil (grapeseed, canola, etc) olive oil or worcestershire sauce sous vide machine Permalink Prepare Trim undesired fat and silverskin Grind pepper and combine with salt (60% pepper to 40% salt) Coat steak in olive oil or worcestershire Liberally coat with dry rub Vacuum seal as high as your machine will go Permalink Cook Put steak in the sous vide bath at the desired temp My family likes 61c (high end of medium) Cook for 1 hour 2 hours if you seasoned/sealed/froze the steaks earlier Permalink Sear Heat cast iron pan to 500f Add enough high temp oil to coat the bottom Toss bag into ice bath briefly to cool the surface Take steak out of the bag and dry with paper towel Reserve liquid if desired (example: carrots) Sear for 1 minute on each side At my house this sets off the fire alarm, so I do it outside I also use a turkey burner (makes high temps much easier)
Permalink Shopping list 1/4 cup orange juice (or lime) 1/4 cup soy sauce 1 cloves fresh garlic 1 filet of salmon (coho) 1 tablespoon of fresh chopped ginger 2 avocados 2 tablespoons brown sugar Permalink Prepare In any order
Heat water bath to 52°C Put salmon in 2% equilibrium brine Remove bones from salmon Cut salmon into individual servings