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Old 12-27-2009, 07:22 PM   #1
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The day after the day after

Tried the reverse sear today and it was great!



Started a 32oz filet in the Bradely at 230 with a little hickory(1.5 hours) so I could get the temp right for the final sear.

The MIL showed up with a filet so I wanted to make it a multi step process.



The Primo going at 450 to finish the cook. Indirect at 450 with one D plate on 1 week old of lump.


Getting right!



I wrapped it and 'Oh crap!' it was climbing too fast toward my target temp!! Pay no attention to the time....




No problem. Just open the plastic and if you have too, pop in the fridge to stop the cooking.


Who yeah!


Don't worry all you super rare guys. It gets better. Served up with a baked potato and some canned veggies.





Oh. I forgot the MIL's desert! Flan
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Old 12-27-2009, 07:29 PM   #2
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Re: The day after the day after

Some great lookin' grub
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Old 12-27-2009, 07:51 PM   #3
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Re: The day after the day after

GREAT COLOR!!
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Old 12-28-2009, 08:11 AM   #4
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Re: The day after the day after

ronbeaux50 that filet cook looks Awesome!
Great plateup pic too

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Old 12-28-2009, 08:38 AM   #5
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Re: The day after the day after

Doulbe Dammit Hammer Time!
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Old 12-28-2009, 08:54 AM   #6
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Re: The day after the day after

Quote:
Originally Posted by Greg Rempe
GREAT COLOR!!
indeed
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Old 12-28-2009, 01:30 PM   #7
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Re: The day after the day after

Nice...
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Old 12-28-2009, 02:01 PM   #8
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Re: The day after the day after

Great looking meal.
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Old 12-28-2009, 06:22 PM   #9
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Re: The day after the day after

Wow! I would take that out as if it was my last meal.
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Old 12-28-2009, 06:36 PM   #10
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Re: The day after the day after

Looks great!! I love when I'm forced to do a little quick thinking and it turns out good (I hate when it doesn't though).
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I think Pringles initial intention was to make tennis balls, but on the day the rubber was supposed to arrive a big truck full of potatoes showed up, but Pringles is a laid back company, they said "What the hell, cut 'em up."
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Old 12-28-2009, 06:52 PM   #11
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Re: The day after the day after

Wow. Impressive. I always wondered whut rich folks ate and now I know Now the warden would throttle a person to get at that Flan. She goes nuts over that stuff. My granny made tons of sorta similar stuff which we called egg custard back in dem dare good old days. Maybe not quite as tight grained as Flan. Sometimes that egg custard tasted sorta like scrambled eggs with sugar in it. Know whut I mean? I buy the instant Goya Flan sometimes. Ya know I believe it at least as good as whut come out of most mexican restaurants..which it prob the same stuff on some occasions Recipe please.

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Old 12-28-2009, 06:56 PM   #12
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Re: The day after the day after

I've only tried flan twice, once at a mexican place and once out of a box at home I forget what brand, neither one was worth talking about. So I'd be interested in that recipe too.
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I think Pringles initial intention was to make tennis balls, but on the day the rubber was supposed to arrive a big truck full of potatoes showed up, but Pringles is a laid back company, they said "What the hell, cut 'em up."
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Old 12-28-2009, 08:04 PM   #13
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Re: The day after the day after

Ask and Ye shall recieve! First off, there are lots of flan recipes out there but they all have one thing in common. The ratio of liquid to egg. It is 2 to 1. For instance 16 ounces of milk to 8 ounces of egg(or 4 large eggs.)

This one is the classic. First you make the caramel:
1/2 cup of sugar
2 tablespoons of water

Then you mix the flan:
8oz of sweetened condensed milk(It comes in 14oz cans but it is a little too sweet for me to use the whole can)
8oz of whole milk(or evaporated for even sweeter!)
1/2 cup of sugar
4 large eggs
1 teaspoon of vanilla extract
1/4 teaspoon of salt

The caramel process:
Use a sauce pan on medium heat to melt the sugar and water mixture until it turns brown. Pour this mixture into the bottom of your ramikins and coat the bottom. Let it cool. It will get hard. Takes about 15 minutes on medium on my stove. Don't worry about it lumping up, it will finally melt and turn brown. I think this is around 368 degrees.

The flan:
Mix all of the ingredients until smooth and pour into the ramikins.

Set the oven at 325 and use a large high side baking dish to set the ramikins in. I put this into the oven first with enough water to cover at least 1.5" up the sides of the ramikins. You want the water already hot when you place the ramikins into the baking dish. Bake them for 30 to 40 minutes. Watch them because you don't want to over cook them. They should wiggle in the center. Pull them out and let them cool for a little while then pop into the fridge for at least and hour.

Take a knife and cut around the edges of each ramikin and then invert them onto a plate. The caramel will have melted so you just coat the top with whatever will come out.

If you pour boiling water into the ramikins it will help remove the left over caramel when cleaning them.

You can fiddle with the ingredients a little but stick to the basic ratio of 2 parts liquid(in this case milk or milk products) to 1 part eggs. Each egg is about 2oz. Don't add acid to the mix, like lemon or orange. It will curdle the mix and it will flop.
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Old 12-28-2009, 09:11 PM   #14
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Re: The day after the day after

I'd eat that!
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Old 12-29-2009, 06:59 PM   #15
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Re: The day after the day after

Just the way I like it...MOOOOOOIN.
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Old 12-29-2009, 07:34 PM   #16
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Re: The day after the day after

Good Lawdy now I got to go buy some ramikins. Thanks

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Old 12-30-2009, 09:31 PM   #17
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Re: The day after the day after

Mighty fine looking meal Ron.
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