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Sous vide - reheating leftover steak in your hotel room via your coffee maker :)

My mom used to bring her own plastic plug-in percolator for coffee on road trips and we used to cook in it all the time. When I was in Haiti after the earthquake in 2010, we used the drip coffee maker to heat up MREs and other various ready-to-eat foodstuffs. I also made soup in the coffee pot once. It came out pretty good!

Jun 01, 2014
guitargirlcbr in Home Cooking

What is this cut of pork?

I've found this as my local Shop Rite in Brooklyn, NY. It's a pork chop, but the cut is listed as a 9-11. It's thin, tasty, and there seem to be random bones in it, and it consists of darker, more tender meat and lighter, more "loin"-like meat. They're really inexpensive (less than $2/lb) and quite tasty! Has anyone ever seen these before? The picture is three on my grill.

Jun 01, 2014
guitargirlcbr in General Topics

Smoked brisket with "deli" spices?

I too have my doubts about that brine. Also, since it's going to be pastrami-like, room temp meat won't be a problem. I'm willing to be patient and start way earlier than I need to. I may try a larger brisket (leftovers are always welcome around here), because larger cuts of meat are more forgiving. So, 1.5 hours per pound at around 200-220? Is that the rule of thumb when it comes to brisket?

May 18, 2014
guitargirlcbr in BBQ, Smoking, & Grilling

Smoked brisket with "deli" spices?

I know! I was thinking the same thing.

May 18, 2014
guitargirlcbr in BBQ, Smoking, & Grilling

Smoked brisket with "deli" spices?

I'm considering doing my first brisket deli-style. I found a recipe that calls for a 4-pound flat cut brined overnight in sugar and pickling spices, rubbed with pepper, coriander seeds, mustard seeds, salt, and garlic, then smoked at 200-220 x 3 hours, wrapping and then cooking for another 1.5-2 hours.

I plan to serve this with creamy coleslaw, pickles, macaroni salad, and a cocktail called the 24th St Spritz, which is a boozy version of Cel-Ray soda.

Tips?
1) best wood for smoker? Apple?
2) finish wrapped in oven or leave wrapped in smoker?
3) is the flat the best cut for this? We like our brisket (and pastrami) on the fattier side.
4) anything I'm missing?

I have a Char Griller with an offset smoker box. I'm pretty experienced with ribs, pork shoulder, poultry, but have never done a brisket. Advice so I don't wreck it?

May 17, 2014
guitargirlcbr in BBQ, Smoking, & Grilling

Can you smoke a corned beef?

I can't believe you just posted this! I came on here looking for a tip or two on smoking a brisket like a pastrami! Thanks for the good advice!

May 17, 2014
guitargirlcbr in BBQ, Smoking, & Grilling

Defrosting meat

No, I don't use any heat. I just put the food in its packaging in the skillet. The cast iron absorbs the cold f rom the meat, diffusing it into the room. You just have to turn the food over a few times. There's an as-seen-on-TV thing called the Miracle Thaw Defrosting Tray that is cast aluminum and is sold just for that purpose. Aluminum works even better than cast iron, but I don't have any aluminum pans.

Jul 26, 2013
guitargirlcbr in General Topics
1

When do you start planning dinner?

I plan about three meals a week ahead of time, and the rest I make on the fly from what's in the freezer or cupboards etc, and from what's leftover from the planned meals. But I start thinking about it a few hours ahead of time usually, so I know if I need to supplement something.

Jul 26, 2013
guitargirlcbr in General Topics

Defrosting meat

I'm defrosting chicken wings in my cast iron skillet right now. Works great in an hour or so.

Jul 26, 2013
guitargirlcbr in General Topics

Weight Watchers Foodies - It's Too Hot To Eat Anyway Edition - July and August 2013 [OLD]

Wow, so glad to have found this thread. Hubs and I are going back on WW after months of excess (had a fire, had to move out, feeling very sorry for ourselves) but I'm back in my house in my beautiful kitchen and am trying to grill every meal. Tonight is clams on the grill with some olive oil, a tiny bit of butter, but mostly herbs and clam juice. Some bread. A big salad, and watermelon for dessert.

Jul 26, 2013
guitargirlcbr in Home Cooking
1

Baking soda to keep meat moist and tender

Hm. Sounds like the sodium in the NaCo2 did a quick brine. I'm interested to try it!

Jul 26, 2013
guitargirlcbr in Home Cooking

Frozen Tilapia tastes earthy

Any dirt-tasting fish (like catfish or tilapia) will benefit from soaking in buttermilk for about an hour. Eliminates the yucky taste, which is great, because tilapia is a cheap fish.

May 28, 2008
guitargirlcbr in Home Cooking