Awesome! I've been thinking about pulling the trigger on their other model for a few weeks. Saving $100? Sure.
I had a pizza recently topped with roasted butternut squash (with rosemary), pancetta, and burrata. It was outrageous.
Dry brined and spatchcocked, Kenji-style. Did it last year, will be doing it every year for the foreseeable future.
Outstanding. If any of you fine folks find yourselves in the Twin Cities, try the version at Smalley's in Stillwater. Basically the same setup, but replace the chorizo with some of the best jerk pulled pork you'll ever find. Heavenly.
Kenji - Thanks. I'm actually doing a Texas style with brisket, which is about all I ever make these days, but I'll whip it up tonight and see how it tastes Saturday.
Regarding Breaking Bad...easily the best show I've ever watched. I wish I could go back and watch it all for the first time. The last season finale (mid-season finale, technically) was a legitimate jaw dropper. I re-watched the last minute about 10 times. Just awesome.
Kenji, I know chili can be one of those "better the second day" type things, but is there a limit to that? I need to make a serious amount of chili for a get together Saturday and I'm not going to have much time Friday night or Saturday morning for prep or cooking. Is there any harm in making this recipe two or even (gasp) three days prior?
Not to speak for the honorable Mr. Lopez-Alt, but I've used this method a few times (to incredible results) and the last bit is only for searing. Because you've already allowed it to rest, there is no need for an additional rest time. Carve away and enjoy!
I've got two 5 pound roasts salted and in the fridge for tomorrow. Can't wait!
I made these for a friends Thanksgiving get together and they were absurdly good. Easily my potato go-to recipe for the foreseeable future.
Regarding turkey prep. No brine (wet or dry), so do you simply air dry in the refrigerator? And if so, for how long?
Kenji, what sort of prep do you use, if no brine? Do you dry the bird out for a night or two before cooking?
If this is coming up in a later post, I'll happily wait to read it later this week.
I second the Steak tartare request.
I'd also like to put in a request for fried chicken. Skillet (shallow) fried versus dutch oven fried.
Those must be globs of tot sauce getting added in step 10. Any chance we can get a generic ratio? I don't care about the seasonings so much...just the bare necessities to bind. Or is that giving away too much?
Regarding flipping the steak frequently, is there any worry about heat loss within the grill, or is this not a concern because we are going for super high heat directly above the coals?
2:1 chuck:sirloin grind, with something else thrown in (brisket, oxtail, etc), if I have it. Screaming hot cast iron, thin patties, ~1 minute a side, good ol' American cheese on top. Double up the patties on a toasted potato roll or other good bakery roll. Homemade mayo (or some 'special sauce' type concoction), fried onions, and a few dill pickle slices.
P.S. I realize this basically Kenji's double-double recipe, but it was so good, I can't make burgers any other way.
When I'm trying to create my own meal, it's The Flavor Bible.
When I'm not, it's Cooking by James Peterson.
I agree on the salt content. I used closer to 1/2 tablespoon and that was still noticeably salty.
Without question, my favorite winter/holiday beer.
6.5" MAC Professional Santoku. The 'Mighty MAC' is worn off, but the knife still cuts as well as ever.
Good bad pizza all day. I love a greasy bar with a pound of cheese on top as opposed to some poorly executed fancy pants effort. Putting 'crushed' tomatoes and basil leaves on top does not make you better.
Is there any need to rotate the meat to ensure even browning, or does the roasting rack/basting accomplish that for you?