Archive for May, 2007
Philly Cheese Steak
May 28th
Been wanting to use a cast iron pan for a while so I did today and made a recipe for cheese steak I found on the egg site. I sauted green peppers, onions and mushrooms in the cast iron then I removed them from the pan and added a pound of thinly sliced ribeye steak. Then when it was done I separated it with a spatula and tongs, cutting into little pieces. Finally I added some swiss cheese on top to let melt. Very tasty and the pan gets HOT!. Even with pot holders I nearly burned myself. We put on a hogie and enjoyed.
Dawn’s Wings
May 28th
Dawn is prepping for the wing competition at the Brew n Que later this year. This is her first attempt at wings. They were dang hot. She put Dizzy Pig Jamaican Firewalk on them which is a Caribbean Jerk rub. Then when the wings were done she put Frank’s Hot Sauce on them and shook them up. Again, real good taste and a nice hot bite at the end. The dark spots are the spice caramelized a little.
Cuban Sandwich
May 28th
This is a cuban sandwich. Roasted pork loin and turkey breast with swiss cheese, mustard, pickles in a ciabata. Some people will use ham and not turkey.
Slicer
May 28th
This is a Karchner 12″ slicing knife. Extremely sharp and it used to slice brisket. The 12″ long blade means you don’t have to stop your cut. The indentations on the knife also keeps the meat from sticking to it.
Thermopen
May 28th
This is a handy tool called the Thermopen. You open it up and within three seconds you have an instant reading. The timing is a big deal because if you’re lookin your not cookin. You dont want the smoker open longer than you need and then have to regulate temps. It turns on as soon as you open it then shuts off when closed.
Knife Roll
May 28th
This is a handy tool. It will hold seven knives and rolls up. The inside zips up and hold some rubber gloves for working with and meat. It also has some pockets on the inside and a zipper that keeps the knives from falling out. It rolls up and has a handle for carrying. I currently will have the sonatku, slicer, paring and cleaver in it. Along with my thermopen and thermometer, gloves and a sharpie. More images here and here.
Cleaver – Not the movie from Sopranos
May 28th
I was in need of a cleaver to do a lot of chopping for brisket and pulled pork. I got this puppy for $5.00 on clearance at Bed Bath and Beyond. It has a nice weight to it and the price is right.
Not Much Going On This Week
May 23rd
Not much egging this week. Dawn is out of town all week and we have football camp every night. Not much time for egging this week. Next week I will have it fired up quite a bit getting ready for State Center.
Ducks Unlimited Competition
May 23rd
Recently signed up for the Ducks Unlimited KCBS sanctioned event July 13-14 in Ankeny. This is part of Ankeny Fest. Watch for more details. No website available for this event.
Will someone open a butcher shop please?
May 14th
This week I was on a mission to find a whole packer brisket. Typically a brisket is sold as a flat and weighs about 4-8 pounds. What is missing is the part called the point which is at the end of the brisket and is another couple pounds. Most of the time this is cut off and used in other meat products like hamburger, etc. However, this is the best part of the brisket. It is used for burnt ends. It is a higher fat concentrate then the rest of the brisket and very rich. This week I called Jordan Creek Market, Fareway, Gollys Locker, Brewer Meats, Dahls, Costco and a few others. I was surprised that only one person knew what the point was. They all looked at me like I was some freak speaking in a foreign language. Goes to show how times have changed. I am trying Sam’s Club next.