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  1. troutman

    Big Batch Vortex Chicken

    Had some folks lay over for the weekend on their way back to Austin and the wife wanted me to cook some chicken (her marinade) along with her cooking some Filipino dishes. She got a dozen leg quarters and about two dozen drums from the store and marinaded them over night in her Inosol marinade...
  2. troutman

    Other Cuts of Beef as Good as Rib-eye - Part 1

    Who doesn't like a well cooked rib-eye steak, probably the most tender and flavorful cut of beef. But one could argue that other cuts, such as the tenderloin, are equally as good. But given current pricing for such cuts, is there something over looked and much cheaper that rivals them? For...
  3. troutman

    Surf and Turf Skewers

    I typically buy a whole tenderloin at one of our local Asian markets (they sell it cheap, don't think they know how to price them), and I steak out the center. I then take the ends and what meat I harvest from the chain and do kabobs. We had some shrimp in the freezer ready to be cooked so I...
  4. troutman

    A Crowning Achievement

    Was going to do a pork crown roast over the Easter holidays, it's just such a fancy, elegant presentation of what are essentially pork chops. Bought two 8 bone center cut pork roasts to build my crown, but never got to it. Those roasts have been staring at me since then so I pulled one of them...
  5. troutman

    Que Vide Que Pastrami

    Actually this is about a method I've been working on for about 6 months, and thus 6 briskets in a row. I love making my own corned beef and pastrami and generally do it to a smaller brisket that I let wet age for about 30 days, thus one a month. At first I did the classic total smoke method...
  6. troutman

    Vortex Inasal Style Wings

    My lovely Filipino wife makes dishes withcombined flavors that for the most part are pretty delicious. They have a marinading method called Inasal that one can use on a variety of proteins, but especially chicken. She combines soy sauce, 7UP, some lemon grass and a variety of seasonings and...
  7. troutman

    Porchetta

    Been a while since I posted anything in the forum, life and personal issues have precluded my being here. Never the less I have not stopped smoking meat !!! Here's a fun one to try, the Italian Prorchetta. A Porchetta (pronounced por-ketta) is yet another example of the national cuisine of...
  8. troutman

    Chicken Gumbo

    Gumbo This is for sure my favorite south Louisiana stew, that ubiquitous Cajun favorite called gumbo. I’ve decided to preface this with a little history behind the dish because it deserves a little more time, story and subsequent space to present. Like its siblings Jambalaya and Etouffee, gumbo...
  9. troutman

    FireBoard Fan - Any Reviews?

    Been looking around the old interweb and forums for any feedback on the FireBoard fan. Can't seem to find much. I'm about ready to take the FireBoard plunge and need fan control for my WSMs especially. Is their fan working well, anyone got one they could report on? Or should I just hang back and...
  10. troutman

    The Classic Pastrami Reuben

    Most of the whole packer briskets I find now-a-days have thin, tapered flats that I tend to chop off and use for stew meat, chili, burgers or whatever. This time I went ahead and lopped of a larger 3# piece to make me some pastrami. Only issue I had with this piece was the fat came out of the...
  11. troutman

    SV-Q Big Beefy Ribs

    I have never tried beef shorties sous vide but was looking to experiment with this cut of beef hoping for the advantages sous vide gives to other beef cuts. But instead of multiple experiments with a rather expensive cut of meat, I took a plate, divided it in half and thought about doing a...
  12. troutman

    Stuffed Pork Loin with Raspberry Chipotle Glaze

    We did a large prime rib feast on Christmas day, but also had a small gathering for Christmas Eve. Decided to do pork as the entree for that event. As you all know pork loin is super tender and can be juicy but lacks a lot of flavor due to its being so lean. As such I'm always looking for a way...
  13. troutman

    Fish Tales

    Some folks who have never set foot in Texas, have this misconceived notion that all of Texas has this John Wayne-like landscape of tumble weeds, sand and lots of cactus. If you were in west Texas around say El Paso, you would be correct but Texas has 5 distinct regions that are as different as...
  14. troutman

    A Tale of Two Briskies

    BRISKET #1 - TEXAS TRADITIONAL Being a Texan, my style of brisket cooking is typical Central Texas style, smoke the heck out of it until probe tender. Given into further experimentation; however, I decided to try a comparison between the traditional Texas style brisket and one using a sous vide...
  15. troutman

    Post Your Bird Pix

    I guess instead of each of us posting infinite Thanksgiving turkey threads individually, why not just post a couple of pix here. Perhaps we can vote on the best looking. Mine looked fairly good but tasted great !! Spatchcocked, wet brined in 50/50 solution of salt/sugar with some Prague...
  16. troutman

    Groceries - Pat Deux

    Well as you will recall in part one of my Groceries thread, we left Chuckie in the SV jaccuzi after his tanning at the pellet beach...... My initial thought was to bath him for about 7-8 hours, ice bath him and refrigerate for later in the week. Well later came but because the thickness...
  17. troutman

    Groceries

    Had a lazy Sunday ahead. Decided Friday to empty the freezer of some older meat to make room for newer stuff; found a big, beefy short rib plate and some smaller beef ribs at the bottom. Also took out a chuckie that I decided to so another experiment on (more about that later). Got up early...
  18. troutman

    Marinade Marries Sous Vide - Beef Fajitas

    Since everyone in our household either works or goes to school during the week, we try to plan meals and do big cooks over the weekend. Anyway, being Texans we have TexMex food as part of our DNA so beef fajitas is always on the menu. Typically I like to buy inside skirt for fajitas because of...
  19. troutman

    Had To Scratch An MCS Itch

    Well been having a big itch to get a pellet pooper. Wanted the convenience factor for large cooks that I can set and forget. Looked at dozens of them and had it down to Rec Tec and Yoder and was just about to get a Yoder until I found out they were not available locally (4th largest city in the...
  20. troutman

    Inaugural Sous Vide Launch

    Well as all things would have it, it was time to finally embrace the new technology. I say new but it's obviously been around for a while with professional chefs who have used sous vide as a restaurant staple. I was in New Orleans in 1993 to interview for a large hotel project and the developer...
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