Tuesday, March 18, 2014

Smoked Brisket in under 30 Minutes!

Ok, so you can't "make" smoked brisket in under 30 minutes, but you sure as hell can sous-vide (my version of at least...) previously frozen smoked brisket and Mandy's Mac'n Mac and Cheese.  In order to enjoy this tasty treat on a Tuesday night I had to (several weeks ago) smoke a brisket, cut it into meal size portions, vacuum seal it in a food saver bag, and freeze it.

Food saver bags are designed to be used in the microwave or in a pot of water on the stove top without degrading or melting.  So this provides the perfect vessel for reheating a week night meal without use of the microwave, or heating the house with the oven (very important for SOCAL when it is HOT).

I placed both the brisket and mac and cheese into the same pot of hot water on medium high heat for 30 minutes.  I also toasted up a couple of slices of Texas toast to accompany our meal.  All I can say is, fo ra weeknight heat and eat meal, this was a home run!

I washed it down with a Sierra Nevada Torpedo Extra IPA, and now it is sleepy time!


Monday, March 17, 2014

New York Strip

I can't think of anything I love more than a perfectly grilled steak, well, except perfectly cooked bacon. But that is another story all together.  Tonight I grilled a New York Strip I picked up at Sprouts, which was large enough to feed both of us.  Seasoning a steak is simple. A little oil, salt and pepper are perfect. No need to go overboard and cover up the natural beefy flavor.

 At 2 inches thick I seared it for 3 minutes on each side, and then reduced the heat of the grill and cooked it for an additional 7 minutes.  This gave the steak a great char crust but was still medium in the middle.

I prefer my steaks medium rare, but splitting one with Mandy I sacrifice and eat it at medium to ensure she likes it.  I also picked up some white sweet corn that tasted amazing! It was so sweet I wish I had more, but we are trying to cut back on portion sizes so we can still enjoy food, in moderation... The green bean were also fresh and from Sprouts.

Paired with a Sierra Nevada Torpedo IPA this was the perfect Monday night dinner!