So, earlier this year, the best wife ever agreed to let me go out and get myself a smoker. I ended up deciding on the Weber Smokey Mountain Cooker, 22.5″. I probably would have been fine with the smaller 18.5″ one, but figured since I wanted to try my hand at brisket, I’d go for the bigger one.
So, last weekend, I gave it a go for a brisket. This first brisket run wasn’t a full brisket. I just picked up a hunk of flat from the store. It was 2.68 lb at the start. I put it on at 10:30, hoping for a 15-16:00 sit down time. Since it was small, and I was planning on going slightly hotter that usual, at 275F, I figured I was in pretty good shape time-wise.
I loaded up the cooker with some good old Kingsford Blue, and dropped in 4 chunks of pecan. To that, I added about half a chimney of lit coals and assembled the cooker. I ran the cooker with the water pan installed, foiled, but empty. I had a bit of temp control difficulty, but I attribute that to me being new to using the WSM. In the end, it wasn’t a big deal.
I wrapped when the meat hit 155F, and was able to push through the stall without difficulty. I’d expect more difficulty with a full packer brisket stalling out. At 14:15, I’d hit 203F, so I pulled the brisket, and wrapped it in a new layer of foil and a beach towel for an hour’s rest on the counter. Then, we came, we sliced, we ate. And it was good. I even took advantage of my time waiting for it to cook and made a snazzy Excel template for tracking smokes like this.
Rubbed and ready…
Getting the cooker ready…
Out of the foil..
Cross-section after a slice.. Look at that smoke ring!
Early this morning, Heather & I were talking about plans for today.. It was then that we realized we had absolutely nothing planned, including dinner. Since we had planned nothing, we neglected to take anything out of the freezer to defrost. So, I trotted off to Wegmans this morning to see what struck me. As I perused the meat case, a pile of tri-tips were being freshly put out. Hmm.. Tri-tip. It’s been forever since I’ve had any, and I’ve never actually cooked it myself, though I’ve been interested in doing so. As an added bonus, this would afford me the opportunity to play around with the iGrill2 that Heather gave me for Christmas. Have I mentioned how amazing my wife is?
So, I rubbed the tri-tip with a store-bought mix of kosher salt, coarse ground black pepper and garlic and stashed it in the fridge. Later, I loaded up the smoker box with hickory chips, got the grill going at about 225F and then loaded up the meat. We did a reverse sear on this tri-tip. For those who don’t know, searing first, then finishing over indirect heat makes for a less evenly cooked piece of meat than if you flip the process around. Roast/indirect cook first, then sear second. While we’re at it, let’s shoot the notion of “sealing in the juices” right between the eyes. This has been debunked multiple times, just let it die, ok? I set the iGrill’s alarm for 120F, at which point I’d pull and rest the meat. This took almost 90 minutes to get from 40F up to 120F, at which time, I pulled the meat and chucked the tater tots in the oven for 20 minutes. During the 10-minute rest, I cranked up all the burners on the grill to high to get everything nice & hot. By the time the 10 minutes was up, the grill was up to 650F, and the roast went back on for a blast of heat that made a crust that would have made Dr. Maillard proud.
After a nice crust was laid upon the meat, I sliced it against the grain to maximize the tenderness, and served it with the tots and some warmed up olive oil & rosemary rolls I also picked up at Wegmans. We have plenty of leftovers, which will probably end up as tacos in the next few days. Future yum.
Tri-tip rubbed and ready…
iGrill2 hanging out
From the iGrill app. Strangely, I only had 1 probe plugged in, yet all 4 registered temp. I’ve got an email in to their support to see what’s up…
Monday’s a big day for me. I’ll be going in for some surgery. Nothing major, I swear. But, it will involve a couple of days in residence in the hospital. So, with my wife out of town with the girls for the weekend, it seemed like a perfect night to have the guys over. The kids went to one of the other houses, where we shared a babysitter, and the night began..
Earlier that day, I hit the Rastelli’s Market just down the road. I was pleased to find some gorgeous USDA Prime NY Strips at a pretty reasonable price. If you’re a South Jersey person, Rastelli’s really has a great selection of all sorts of stuff. The prepared foods are quite good as well. Behind the butcher counter, I met years of experience, and a willingness to get everything just right to afford us the perfect evening. Not long after, I left with 7 of those Prime NY Strips, cut 1.5″ thick. We paired the steaks up with some roasted baby red potatoes and sautéed haricots verts. My friend John brought some fantastic bread too. On to the recipes & methods.
Roasted Baby Red Potatoes
These are quite possibly the easiest potatoes in the world to make. Impossible to screw this up. This serves 8 people.
3 pounds of baby red potatoes
1/4 cup Extra Virgin Olive Oil (be sure to get the stuff made from real virgins)
6 cloves of finely minced garlic
Kosher salt & ground black pepper – just eyeball it, put in as much as you feel comfortable with
Leaves from one sprig of rosemary
Cut the spuds in half, or quarters if you’ve got some big babies in there.. Put everything in a large bowl and toss. Or do as I did – put the lid on and shake it like crazy. Dump this out onto a sheet pan (or again, as I did – a foil-lined sheet pan) and chuck it in a 400F oven for an hour. The potatoes were done early, so I just hit the warming button and left them in the oven. You could use pretty much any small, thin-skinned potato as well, but I like the flavor of the red potato here. Like I said, this is impossible to screw up.
Sautéed Haricots Verts
Again, ridiculously easy. This will also serve 6-8 people.
1 pound Haricots Verts, stem side trimmed, washed, etc.
4 cloves of garlic, finely minced
Extra Virgin Olive Oil
Red pepper flakes
Boil some water. Salt the water generously. Prepare a big bowl with salted ice water nearby. Par-cook the beans for about 90 seconds, then rescue them from the boiling water (I used a frying spider like this to do the job), depositing them in the ice bath to stop the cooking process. When the beans are cooled, extract them from the cold water. I did this step a few hours ahead, so I put them in a sealed bowl in the fridge. If you’re doing it right then, just put them aside.
Get your sauté pan ready. Coat the bottom in the EVOO. Add the garlic, some salt and a pinch of the red pepper flakes. Very slowly and gently, heat up that oil to infuse the flavors of the garlic and red pepper. Turn up the heat to medium, add the beans and finish them off. How long? Do you like your beans crunchy or like baby food? It’s all up to you.
Grilled NY Strips – Reverse Sear Method
This was the part that drew shock & awe from the guys. Conventional wisdom says you sear a steak and finish it over indirect heat, like in the oven. This flips that model upside-down. Why? Science. That’s why. Think about what happens when you do a roast in the oven. You cook that roast to medium-rare or medium, and when you cut into it, it’s pretty much top-to-bottom pink, right? Think about the last time you had a steak cooked by conventional means. You had a crust on the outside, and a ring of well-done just underneath, followed by your center that’s medium-rare or medium. What if you could get rid of most or all of the ring of well-done meat? That’s what the reverse sear is all about. Want to read more? Go check out /r/steak on Reddit. Lots of reverse searers and sous-viders there.
So, on to how to do this. I put the steaks on a rack, holding them above a sheet pan. I salted each side very generously with Kosher salt. I left them out on the counter like this for an hour. An hour? In the creepy-crawly bacterial danger zone? Relax, skippy. You’re going to blast these things with fire in a little while. Bacteria growth, if any, will be on the surface, and will be quite handily eradicated after you introduce them to some fire.
I did our steaks on the grill. We’ve got a Weber Genesis E-330, LP model. I switched on the far right burner, and deposited our steaks on the far left of the grill and closed the lid. How high should the burner be? Depends on how cold it is outside. Last night, it was about 45F, so I did medium-high. You want the ambient temp inside the grill around 200-250F. Relax, this will be a while. If you’ve got a probe thermometer, probe the meat and set the alarm for 115F (assuming you want medium-rare). Basically, you’re going to pull about 10-15F below where you want to finish. For me, this took about 45 minutes to reach this temp. I pulled the steaks, and covered them in foil, and took them inside to rest for 10 minutes.
During that rest, I cranked up all of the burners to high and kept the lid down. By the time the rest was over, the grill was about 650F. During the summer, I can get it to well over 700F. Steaks go back on and get flipped every 30 seconds until you’re happy. To impress, add a turn, giving you nice cross-hatch grill marks. The steaks got about 4 minutes total sear time, roughly 2 minutes per side, leaving them at 125-130F, perfect medium-rare. Off the grill, onto the plates.
Because you’ve already rested the meat, they won’t bleed out the moment you cut them, so you can dig right in. Be warned on a couple of points here…
You need thicker steaks to pull this off. If you go with the standard ¾ inch type steaks you generally see in the market, the method doesn’t work. Why? During the sear, you’ll overcook the middle. Minimum of 1 inch. 1 ½ or more is better for this method.
Be prepared for horrified looks from your guests. When you pull the steaks to rest them, they will look like sad little lumps of meat. That’s ok. Just tell your diners to relax and believe. Last night, I had 6 skeptics that thought I’d ruined good steak, only to completely reverse that opinion mere minutes later. 🙂
My sole regret was forgetting to get a picture of the completed steaks. What can I say? We were hungry. We paired the above with a bottle of Phantom, from Bogle Vineyards. Rastelli’s was doing tastings the other day, and it caught me by surprise, so I bought 2 bottles. At $18 each, they were better than lots of $50 bottles I’ve had.
My wife & I were pondering options for lunch today. On the weekends, we tend to eat the larger meal for lunch and a smaller dinner. Today, we settled on meatloaf, garlic mashed red potatoes and peas. Rather than our usual broil & bake process, I decided to do the meatloaf on the grill, as it was a lovely day outside.
We shamelessly lifted this recipe from the nice folks at Cooks Country, and re-adapted this slightly. Ordinarily, we make this as described below, using very lean ground beef with ground pork. Today, we just had beef on hand, so we went all beef, but used higher-fat content on the ground beef to make up for the lack of pork.
Make the glaze first…
1 cup ketchup
¼ cup packed brown sugar (light or dark, whatever you like)
2 ½ tablespoons apple cider vinegar
½ teaspoon hot sauce
Put all that in a small saucepan. Mix, and heat to combine & thicken over medium heat, about 5 minutes. Put some glaze to the side to use while cooking. You should be fine reserving about ¼ cup to glaze with. What hot sauce? Whatever you want. You can’t go wrong with Frank’s RedHot. This time, I used the Tobasco Chipotle sauce for a slight amount of heat, and more smokey flavor. I’ve also read tales of people using Sriracha as well. I also used dark brown sugar today, and really liked the overall flavor.
On to the meatloaf…
2 teaspoons vegetable oil
1 onion, chopped fine
2 garlic cloves, minced
2/3 cup Saltine crackers, crushed (about 17 crackers)
1/3 cup whole milk
1 pound 90/10 ground beef
1 pound ground pork
2 large whole eggs
1 large egg yolk
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
½ teaspoon dried thyme
1/3 cup finely chopped fresh parsley
1 teaspoon Kosher salt
¾ teaspoon ground black pepper
Put the oil in the pan, heat it up over medium heat, add the onion. In about 8 minutes, you’ll have nice, golden brown & delicious onions. Add the garlic, keep it on the heat for another 30 seconds. Done? Into a large bowl with that veg.
Dump your crackers and milk in the food processor and unleash the blades upon them until it’s a smooth mixture. Add the meat and pulse to combine nicely.. That should be about 10 1-second pulses. Dump the resulting meat-goo into the bowl with the veggies. Add the rest of the ingredients and mix it all up. Get in there with your hands and work that meatloaf. Get everything nice & combined, but don’t over-work too badly, ok?
Here’s where we diverge from Bridget Lancaster’s officially sanctioned cooking method.. Instead of forming a single loaf on a foil-lined sheet pan, we’re going to cut the mix in half, making two smaller loaves. This cooking method is similar to the also popular Weber recipe for grilled meatloaf.
Setup the grill for indirect cooking. You want to get that grill stable at about 350F. For me, I’m cooking on a Weber Genesis E-330, and I’ve got the optional smoker box kit installed. So, I kick on the right and center burners, and keep them just about 1/3 of the way between low & medium on the dials. For a bit of extra flavor, I dropped in a wood chunk. Today, I went for Hickory, since it pairs so nicely with beef. Before long, the grill was ready, and blue smoke was rising from the smoker box. Success was mine for the taking. I lightly oiled up the grill and with a couple of spatulas, I deposited the meatloaves on the far left side, where the burner was completely turned off. Down went the cover, and I set a timer for 30 minutes to check on progress. At the 30 minute mark, we were at an internal temp of 120F. I was looking for 155F, so we carried on. While I had the grill open, I applied a coating of the glaze that I’d reserved earlier. At the 45 minute mark, they were at 155F, and it was time to pull them. It would have probably only been 40 minutes, but I don’t currently have a probe thermometer, and was relying on our instant-read, so I had to keep popping the top to get a reading.
As an aside, if any of the super nice people over at iDevices happen to be reading this, I’d sing of your glory and valor forever if you’d send me an iGrill2. 🙂 I’d love to get my hands on one with 3 probes and an ambient temp probe as well. But I digress, and that’s enough begging for today.
After pulling the loaves at 155F, I put them on a foil-lined sheet pan, applied another coat of the glaze, and then it was off to the broiler. I put the spurs to them for about 5 minutes, to make a nicely caramelized and delicious crust on top. We pulled, rested a bit, sliced and served with the remaining glaze. I think next time I would broil first without the glaze on, then go to the grill. But, that’s just a minor difference, really.
It was absolutely delicious. I could see making meatloaf sandwiches out of this recipe too. Yum part two, revenge of the taste buds…