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New Years Day Grilling

JasonWirth_68226

So I went ahead and got a small Weber smokey Joe for winter grilling. It wasn't particularly cold today (high around 40, almost no wind) so I christened the grill today.

Normally I'm a ribeye guy but I decided to get a tougher cut, bottom round, to see if a longer sousvide would benefit it. I also did some sous vide carrots.

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Comments

JackL

Nice sear! Where'd you get the plates and bowls?

pd3ski_278514

Ok ... I see that masamoto suji (or yani?) 🕵️.... a little mukimono down below?

How did the bottom round go? Looks good.

I like the plates as well.

JasonWirth_68226

The round plates / bowl with tha lip are called "Frank" and from CB2. ChefSteps uses these a lot. Others are "Mercer" from Crate and Barrel. Long rectangular one is from Sur La Table.

On an unrelated note, Crate and Barrel was losing business because kids are deciding to marry later (and hence not registering for weddings) so they created the CB2 brand to appeal to younger demographic who's not getting married.

JasonWirth_68226

Ribeye was better but the bottom round wasn't bad. Grill gave it a nice taste. I actually made two, one sous vide with butter and rosemary. They other with soy sauce.

I cooked both but only served one and I'm not sure which one this is. I'll know when I taste the other.

Yes, that's my Masamoto. It's a gyuto actually (24cm), but it's longer than most of my other knives (which are 18-21cm range). It's a great slicer! The small one is a new addition.

pd3ski_278514

Glad it turned out! Wow that picture makes it look really short on height ... they're such a great knife ! Well with the way that pic made that gyuto look now I really don't know what I'm looking at below... hmmmm