USCHO Cooks: Are you our Top Chef?

[WisconsinWildcard]

I looked at subreddit chefknives. Holy are those people pretentious. They sneer at factory made anything.

sure wusthof, shun and miyabi are overpriced. But most people cannot and should not have hand crafted mini samurai swords either.

a family member who is actually a chef in a Michelin starred restaurant saw that sub and doubled over in laughter.

I know you wanted to stay away from German but I am very happy with my Wusthof chef knife. Have had it 5 years, I will hone it occasionally and get it professionally sharpened annually. Always has a great blade. I can use it for basically everything.

But when I was looking for it, the best advice as going to the store and just feel it in hand. That will probably give you a better answer than 100 reddit posts.

 

[Deutsche Gopher Fan]

I know you wanted to stay away from German but I am very happy with my Wusthof chef knife. Have had it 5 years, I will hone it occasionally and get it professionally sharpened annually. Always has a great blade. I can use it for basically everything.

But when I was looking for it, the best advice as going to the store and just feel it in hand. That will probably give you a better answer than 100 reddit posts.

That’s actually how I ended up with a miyabi chef knife over a wusthof. Totally planned on German until I got to the store

 

[Deutsche Gopher Fan]

LOL that's hilarious.

Honestly, I think you're dead on in your assessment. You need a big knife, paring knife, shears, and a carving knife if you're so inclined. Maybe one other. I've honestly been happy with my shltty *** CHicago Cutlery and would probably perform really well (for what I need) if I had them sharpened annually. I basically use the santoku, shears, bread (which I use for carving, sue me), and the small santoku. I've used my wife's chef's knife sometimes but I just find it too unwieldy.

Also my two chefs both recommended petty knife over paring

 

[dxmnkd316]

Cool. Thanks.

 

[SJHovey]

But when I was looking for it, the best advice as going to the store and just feel it in hand.

This is the best advice that's been given in this thread thus far.

When my wife wanted to get a good set of knives, this is what she did. It's surprising how it became clear to us which set she preferred, once she actually held each set.

As an aside, she ended up with the Wusthofs.

 

[Kepler]

A co-worker is all over me about pellet grills, which I had never heard of. But he gave me some chicken he slow cooked and OMG.

What should I know?

 

[dxmnkd316]

I don't like pellets. But that's a personal preference. Electric smokers can do everything a pellet can. Fewer moving (no moving actually) parts. Significantly easier to maintain. Fewer proprietary parts. About a third as expensive. You can cold smoke cheese, fish, and nuts.

 

[SJHovey]

A co-worker is all over me about pellet grills, which I had never heard of. But he gave me some chicken he slow cooked and OMG.

What should I know?

A lot may depend upon how much time and effort you want to put into the process of cooking/smoking your food. Are you someone who wants to be intimately involved in monitoring things like temperature and the type of smoke you are producing, over the course of hours of time, or are you someone who prefers to simply place it in the device and let technology take over?

You really have only three or four basic options.

You can go with a traditional wood smoker. These are frequently large, and the cooking heat is supplied usually by a combination of coals and your smoking wood burning in an offset area of the smoker, supplying both the heat and the smoke necessary to the food. This type of cook requires constant maintenance and vigilance, and a large supply of beer for consumption as you enjoy your afternoon. Done correctly, this probably produces the best end product. But you have to collect a supply of hickory or fruit tree wood and be ready to adjust your heat as needed. As for cost, you can spend $500 for a cheap one, or $3000 for a good one, or if you can use a cutting torch and a welder, you can just make one out of a 50 gallon drum you might have laying around.

You can go with a pellet smoker, which it sounds like your friend has. These look more like a traditional gas grill, with an attachment to them. You fill that attachment with wood pellets purchased at Walmart or similar stores. The wood pellets are burned in the smoker, again supplying both the heat and smoke necessary to cook the food. I think they are relatively foolproof and a good one won't require the constant heat maintenance that say a traditional smoker will require. I think the primary downside to a smoker like that is the cost. From what I hear, you'll go through 1-3 pounds of pellets per hour. If you do a brisket for 12 hours, suddenly you're burning through 20 or 30 pounds of pellets for a cook, and that will cost you $20 or more. I think most of these smokers go for $600-1000, depending upon quality.

The electric smoker that was mentioned is the easiest and probably cheapest method. The heat is supplied by an electrical unit inside the smoker, and wood chips are placed into a tray above the electrical unit to supply smoke. You'll go through a relatively small amount of wood chips during a typical smoke. These electric smokers typically look like a small refrigerator. I would say the primary downside to an electrical smoker (I've owned one for maybe 10 years) is the potential for the electronics to go bad. There is an electronic controller on the top that sets the time and temperature, and both exposure to the elements as well as exposure to the heat and moisture of your cook can screw those up. A good electric smoker will probably cost you $350 or so, but the cook is relatively foolproof. You set the time and temperature, add a few wood chips every so often, and come back later to take the food out. Some of the better ones even have a built in meat thermometer that make it easy to get the exact temperature you need for the meat.

But you are right, once you figure out how to do it, the food is outstanding.

 

[dxmnkd316]

If you get a smoker, I'll echo hovey, get a good thermometer. I recommend Thermopro dual sensor (I think that's the TP20??). I don't trust the smoker temps. Even in a good smoker.

My masterbuilt electric goes through less than a $5 bag of wood chips a year. Jesus, I didn't realize it would cost so much on pellets alone.

Also agree with hovey on a traditional smoker giving the best end product. But it's also the most difficult to use and master.

That's said, I'll put my ribs up against anyone, anywhere. They're the product of an electric.

 

[walrus]

I use a weber kettle but its tough to do and certainly harder to control temps. I would look at https://biggreenegg.com/ also When I ever get retired I'm going to build one out of a 100lb propane tank, fire box on side and split the tank in half, hinge it so it splits length wise. I have access to old tanks that are headed to scrap pile. Maybe use a 20lb tank for a fire box.

 

[dxmnkd316]

Green eggs have a lot going for them except the price. There are some thermal quirks to them, but no more onerous than every other smoker type.

 

[Kepler]

Thanks, all.

 

[dxmnkd316]

Cow au vin tonight. Marc Murphy's recipe. Not written very clearly. But it's in the oven.

 

[dxmnkd316]

Cow au vin tonight. Marc Murphy's recipe. Not written very clearly. But it's in the oven.

This dish fucks. 4.5/5. Could have used some extra veg. Will make with carrots and sweet potatoes next time.

 

[Kepler]

This dish ****s. 4.5/5. Could have used some extra veg. Will make with carrots and sweet potatoes next time.

Man that sounds good.

 

[St. Clown]

Green eggs have a lot going for them except the price. There are some thermal quirks to them, but no more onerous than every other smoker type.

There are other brands of Kamodo grills/smokers than just the Big Green Egg.

 

[dxmnkd316]

Man that sounds good.

INGREDIENTS

1 whole chicken (about 4 pounds), cut into 8 pieces

1 cup dry red wine (I used a California merlot. Would have preferred a cote du Rhône but was fresh out of CDRs)

8 ounces slab bacon, diced (I used applewood thick cut slices)

Kosher salt

Freshly ground black pepper

2 cups veal stock (I used unsalted chicken)

1/4 cup tomato paste

2 Yellow Onions, medium, sliced

2 garlic cloves, chopped*

1/2 cup brandy (I used cognac - Domaine VS, one of our favorites to drink and cook with)

1 1/2 Tbsp All-Purpose Flour

1 sprig fresh thyme (dry worked fine, maybe 1/2 Tbsp)

1 fresh or dried bay leaf

Boiled potatoes or rice pilaf, for serving


PREPARATION STEPS

1. Place the chicken in a resealable plastic bag and pour in the wine. Seal the bag, squeezing out as much air as possible, and refrigerate for at least 6 hours and preferably overnight.

2. Preheat the oven to 350°F; position the rack in the lower third of the oven. Line a tray with paper towels.

3. Remove the chicken from the bag and place the chicken on the prepared tray. Reserve the wine left in the bag. Pat dry the chickenâ??wet chicken will not brownâ??and set aside.

4. In a large Dutch oven, cook the bacon over medium heat, stirring from time to time, until it is lightly browned and the fat has rendered out, 8 to 10 minutes. Using a slotted spoon, transfer the bacon to a plate.

(Took about 14-16 mins for me. I used thick sliced applewood smoked.)


5. Season the chicken pieces with salt and pepper on both sides. Working in batches, add the chicken to the pot with the rendered bacon fat. Cook the chicken for about 6 minutes per side, turning the pieces to brown them evenly. Do not rush this stepâ?? browning will add loads of flavor to your final dish. Transfer the chicken to the plate with the bacon and set aside.

6. dx NOTE:  this next step is written poorly. You should just mix them in a separate bowl. And you barely need to do that.  Just mix it all in on the final step.  Didn't need to simmer.Â

While the chicken is browning, combine the stock with the tomato paste in the Dutch oven and bring to a simmer. Remove from the heat and set aside.


7. dx NOTE:Â Â Smash four cloves of garlic and add at this step.

Add the onions and cook, stirring, until lightly browned, 8 to 9 minutes. Add the garlic and cook until fragrant, about 30 seconds.

8. dx NOTE: Remove the onions to the plate with everything else

9. Add the brandy and deglaze the pan, scraping the brown bits off the bottom of the pan with a wooden spoon.

10. Add the flour and cook, stirring, until the alcohol has evaporated, about 3 minutes.

11. Return the chicken and bacon to the pot, and add the reserved wine and the tomato paste mixture. Add the thyme and bay leaf, cover the pot, and transfer to the oven.

12. Braise the chicken for about 1 ½ hours, or until the chicken is tender and the sauce has thickened. Let cool and refrigerate until ready to serve, or serve immediately over boiled potatoes or rice pilaf.


NOTE

This goes great with quinoa and roasted sweet potatoes. Just very rough chop them, toss in olive oil, season, and throw the potatoes in the oven with like 20 minutes left.Â




**I used four, smashed, and pulled them before the braise. My wife has garlic issues but it doesn't affect her if we sauté the garlic and keep them away from water-based liquids. Apparently the compounds that cause her acid reflux aren't fat soluble but are water soluble




One more note:Â Â the sauce should be doubled. It's liquid fuckin gold.Â

 

[dxmnkd316]

Goddamnit. I'm not fixing that.

 

[Slap Shot]

I have basically one of these. I've figured out how to get and keep the temp consistently between 205-225. I use a combination of wood charcoal and (depending upon what's available locally) chips of hickory, oak, apple, cherry or cedar. I will soak some of the chips in water for a day ahead of time and will add them throughout the cook. Dry rub always, and I usually have a mop.

 

[SJHovey]

I have basically one of these. I've figured out how to get and keep the temp consistently between 205-225. I use a combination of wood charcoal and (depending upon what's available locally) chips of hickory, oak, apple, cherry or cedar. I will soak some of the chips in water for a day ahead of time and will add them throughout the cook. Dry rub always, and I usually have a mop.

I'm curious about soaking the chips. I used to do that, but then I heard somewhere (or maybe saw on a show) that soaking the chips is actually counter-productive. First, it produces steam which screws with your temperature in the smoker. Second, until the water is all "steamed off" there is no smoke, which is sub-optimal.

After hearing about that, I stopped soaking my chips ahead of time.

Honestly, I'm not sure that I've noticed any difference, but perhaps my taste buds have been killed through age. I'm curious about the experience of others, though.