Adam Stacoviak (Dec 22 2024 at 01:12): Adam Stacoviak (Dec 22 2024 at 01:12):
Adam Stacoviak (Dec 22 2024 at 01:13):Which would you choose?
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Final product.
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Seriously.
Don MacKinnon (Dec 22 2024 at 17:27):Adam Stacoviak said:
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Final product.
That turned out real nice
Ron Waldon-Howe (Dec 22 2024 at 18:43):It is all mouth-watering, haha
Adam Stacoviak (Dec 22 2024 at 20:20):We all agreed that this was my best work making steak and baked potatoes. I finally have my method dialed in. Should we pod about my method in 2025?
Adam Stacoviak (Dec 22 2024 at 20:22):It’s a ~2.5 hour process.
Matt Johnson (Dec 22 2024 at 20:26):You talked about having some episode with a chef, and I’m guessing this would be a part of or related? I think having something in there about cooking would be fun as an occasional thing, like bringing in BMC to talk about what he does, or some of the behind the scenes of making podcasts… all developers need to eat, so it’s nice to bring some of that back to first principles… and it might be fun to try to sneak in some tech adjacent relationships into some of this. Developers build software they use and care about, and I expect there are a lot of parallels to building great food you love to eat or share with others.
Adam Stacoviak (Dec 22 2024 at 20:30):Chef Frank Proto. I just made his pancakes today. So good. From scratch dry and wet ingredients. It’s such an easy process and some of the best pancakes I’ve ever had.
Adam Stacoviak (Dec 22 2024 at 20:32):Yea, I think there’s going to be room for adjacent topics like this in 2025 and beyond.
Tim Uckun (Dec 22 2024 at 21:30):Fun fact: In New Zealand Christmas is in the summer to it's all about beach and BBQ. Except that people here tend to like sausages and mussels on the BBQ more than anything else. Most likely because it's cheaper as food is super expensive here.
Don MacKinnon (Dec 23 2024 at 16:17):Adam Stacoviak said:
We all agreed that this was my best work making steak and baked potatoes. I finally have my method dialed in. Should we pod about my method in 2025?
I think we need a Changelog & Friends food episode.
Adam Stacoviak (Dec 23 2024 at 17:44):I agree. Who should we friends with? What should we discuss? Or should we just surprise you?
Don MacKinnon (Dec 23 2024 at 18:15):Could be Chef Frank Proto, he seems to have videos on just about anything...or you could bring in specific folks for specific topics..there is probably some cross-over between developer brains and people who are very into BBQ
Adam Stacoviak (Dec 23 2024 at 19:53):SO much possibility.
Dustin (Dec 23 2024 at 21:15):I could totally listen to a multi hour chat about fire control.
Adam Stacoviak (Dec 23 2024 at 21:40):I could probably talk about that for a while myself.
Ron Waldon-Howe (Dec 23 2024 at 23:25):Open source BBQ recipes? Then you're totally in-theme to discuss them :P
Oh, missed opportunity for an "open sauce" pun?
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Adam Stacoviak (Dec 25 2024 at 01:15):Christmas Eve goodness.
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Tim Uckun (Dec 25 2024 at 03:21):That looks like something from the flintstones.
Sukhdeep Brar (Dec 25 2024 at 18:57):Some summertime ribs. Used a premade rub and then lathered on some Matty Matheson BBQ sauce. I'm no smoke pro, but the wiggle room you get makes it a great way to cook.
Adam Stacoviak (Dec 25 2024 at 23:46):Very nice @Sukhdeep Brar
Adam Stacoviak (Dec 25 2024 at 23:46):Christmas Ham in progress. Pegged at 275°.
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Adam Stacoviak (Dec 26 2024 at 02:53):Final product.
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Tim Uckun (Dec 26 2024 at 20:59):We normally do a leg of lamb on Christmas but not this year. Just the two of us so seems like overkill. Did a pork loin instead.
Dustin (Dec 26 2024 at 21:08):That’s my tradition too!
Dustin (Dec 26 2024 at 21:08):Roasted, not smoked
Tim Uckun (Dec 27 2024 at 03:04):Agreed. Roasted Leg of Lamb with chimichurri. BTW What's with people cooking the chimichurri? Somebody served that once and it kind of freaked me out.
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Made pichana with smashed potatoes and smoked butter chimichurri yesterday. Amazingly good - family was real happy to get a break from the traditional Christmas food here in Sweden.
Adam Stacoviak (Dec 27 2024 at 07:13):Pichana!!
Adam Stacoviak (Dec 27 2024 at 07:14):What was your good process for the Pichana? Seasoning?
Adam Stacoviak (Dec 27 2024 at 07:14):The fat cap looks good.
Dustin (Dec 27 2024 at 08:47):BTW What's with people cooking the chimichurri
I use it sometimes as a marinade and sometimes just for serving.
Anders Johansson (Dec 27 2024 at 11:29):Adam Stacoviak said:
What was your process for the Pichana? Seasoning?
I just beat a good amount of salt into the meat side and let it sit for a good 8ish hours. Then i let it get up to temperature 45 degrees celcius with indirect heat and then went give a good whack with direct heat to get a nice surface. But not above 53 degrees and after i got nice surface i let it rest in tinfoil for 5-10mins.
cevado (Dec 27 2024 at 11:47):is it picanha or pichana is some other cut? it looks like picanha to me :thinking: where I live in Brazil we usually do it sliced and not the whole piece like that... i'll make sure to take some pictures next bbq with my friends
cevado (Dec 27 2024 at 11:48):do you people have cupim there too?
https://www.tasteatlas.com/cupim
Anders Johansson (Dec 27 2024 at 16:03):cevado said:
is it picanha or pichana is some other cut? it looks like picanha to me :thinking: where I live in Brazil we usually do it sliced and not the whole piece like that... i'll make sure to take some pictures next bbq with my friends
It is picanha - its just that’s murdering the spelling of it :blush:
Adam Stacoviak (Dec 27 2024 at 16:25):Ah yes, Picanha is the correct spelling. I’ve made this before as steaks. Bought the whole thing, then trimmed to steaks and treated them like I would cooking a Ribeye.
Adam Stacoviak (Dec 27 2024 at 16:28):This cut is a mix between Ribeye and Filet Mignon in terms of marbling and taste. But it’s very versatile. You can smoke it like a brisket, treat it like a Prime Rib, which is what @Anders Johansson seemed to have done, trim to steaks. And it’s so flavorful.
Adam Stacoviak (Dec 27 2024 at 16:28):Don’t buy it without the fat cap.
cevado (Dec 27 2024 at 18:01):yep, the one in the pic looks awesome, i just never did like that. maybe it's something to try next time :drooling:
Adam Stacoviak (Dec 28 2024 at 06:52):Sound on.
Dustin (Dec 28 2024 at 11:36):I’ve always said if they ever made a cologne that smells like bbq fire I’d buy it immediately. :joy: one of my favorite smells
Tim Uckun (Dec 28 2024 at 21:00):I’ve always said if they ever made a cologne that smells like bbq fire I’d buy it immediately. :joy: one of my favorite smells
Generally speaking people who make cologne design them to (supposedly) attract the opposite sex.
So maybe it would work great for women. I remember one time I met a woman whose perfume smelled like vanilla ice cream. I was indeed attracted to immediately.
Ron Waldon-Howe (Dec 29 2024 at 04:38):Ah, but is it like champagne, where we can only call it cologne if it is from Cologne in Germany?
Erik Svensson (Dec 29 2024 at 21:41):My god, Adam's post from dec 22 looks sooo good! I've got some moose meat (1.6 kg, 8 ppl (4 kids)) for new year's eve that I'm not completely sure what to do with yet.
Anders Johansson (Dec 30 2024 at 06:13):Erik Svensson said:
My god, Adam's post from dec 22 looks sooo good! I've got some moose meat (1.6 kg, 8 ppl (4 kids)) for new year's eve that I'm not completely sure what to do with yet.
You should make kälknöl :blush: but seriously I’ve been successful with battering with salt and let sit for a couple hours and cook on indirect until 45 degrees and sear it off on both sides.
Tried both with a whole steak or cutting it up to pieces and do the same. And then serve it as you would do with nice piece of beef.
Tim Uckun (Dec 30 2024 at 20:40):Any of you guys try sous vide and a propane torch?
Colin Dean (Dec 30 2024 at 21:37):I've done lots of SV + torch over the years. I got a Searzall at some point and it really made a difference.
Colin Dean (Dec 30 2024 at 21:40):Just passed 10 years of owning a SV IC. I didn't do much SV this year with house reno diet (i.e. eating whatever was available &&|| quick, no time for planning), but did do a locally-sourced ribeye for Christmas dinner with my parents. I'm a member of the 134˚F club but to suit their tastes, we did 137˚F. They've come a long way from "well done" at restaurants to "medium well" for one of them and "between medium and medium well" for the other.
Tim Uckun (Dec 31 2024 at 20:44):Do you guys have any concerns with SV and plastics?
Adam Stacoviak (Dec 31 2024 at 21:02):Now I do
Colin Dean (Dec 31 2024 at 21:06):Not at the temperatures for SV. Modern SV methods are not for those worried about eliminating microplastics. There are other harm reductive actions to minimize plastics ingestion.
For example, I've decided recently to toss my aging collection of plastic leftovers containers in favor of glass. This has an expense but I also realized that I just don't use about half of my plastic containers because I've accumulated so many in the last 15 years. So I free up almost an entire cupboard cabinet of under-used plastic containers, recycle the 80% in bad shape, donate or keep the 20% in fine shape, and refresh with fewer containers but glass bottoms.
Adam Stacoviak (Jan 01 2025 at 00:33):Let’s go!! New Year’s Eve Waygu burgers.
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Adam Stacoviak (Jan 01 2025 at 03:50):Low and slow then sear at the end. Chef’s kiss.
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Alden (Jan 02 2025 at 01:14):Late to the party. Dry brined for 24h and then reverse seared by smoking for about an hour at 200 F and then seared them with a pan on charcoal.
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Alden (Jan 02 2025 at 01:22):Adam Stacoviak said:
I agree. Who should we friends with? What should we discuss? Or should we just surprise you?
J. Kenji López-Alt of Serious Eats is my vote. He has a podcast now as well, but I just learned about it so can’t recommend it yet https://open.spotify.com/show/3Ll536l6jMVQ0c1bZWqbDm?si=5b5904c245e74f37&nd=1&dlsi=f90effeb683f4146
What I loved about Kenji is he questions common beliefs about food and takes the time to figure out whether they had any merit (e.g. does adding salt to beans makes them stay hard when cooking?). He is also just a genuinely great person overall.
Colin Dean (Jan 02 2025 at 18:43):<3 JKLA
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Maroš Kučera (Jan 12 2025 at 14:26):Now that's a portion for a party! :heart_eyes: :yum:
Adam Stacoviak (Jan 12 2025 at 17:32):This was my largest cook yet. Unfortunately I didn’t get any pics beyond this point. I was too focused on the end product.
Adam Stacoviak (Jan 12 2025 at 17:36):Method was low and slow on a smoker using Post Oak to 110° and then seared to perfection over an open fire (also using Post Oak).
Dustin (Jan 12 2025 at 17:51):Have you ever tried as a whole instead of as steaks?
Last updated: Jan 13 2025 at 01:14 UTC