Last weekend, Michele together with I were invited to participate inward the 2011 Kingsford University, a NASCAR-themed barbecue together with grilling event, held inward everyone's favorite adult cartoon of a city, Las Vegas, Nevada. What follows is a photograph recap of the trip's highlights. I don't practice multipart resultant posts, thus this is a picayune long, but I hope it volition hold upwards a quick read. Enjoy!
Healdsburg resultant inward 2009 weren't there, nosotros were thrilled a few were, including goodness pals (and a brace of my favorite nutrient bloggers), Brooke from Food Woolf (right) together with Tamar from Starving Off the Land. While the steak tartare appetizer was a exceptional treat, it couldn't compare to catching upwards amongst these two!
I'm a huge fan of Top Chef, which agency I'm a huge Tom Colicchio fan, but I'd never had the chance to dine at i of his restaurants. It was worth the wait. We enjoyed a smashing steak dinner. The meat was American Kobe from Snake River Farms, together with it was some of the finest beef I've e'er had.
All the nutrient at Craftsteak is served family-style, together with also an array of fantastic side dishes, similar a perfectly dressed shaved fennel salad together with pomme puree (I gauge 40% of this was butter), at that topographic point were heavy copper pans filled amongst a trio of Waygu beef. We enjoyed tenderloin filet, flatiron steak, together with the crowd favorite, together with incredibly juicy together with flavorful skirt steak.
A beautiful assortment of desserts followed, but due to all the bourbon together with cerise meat I'd absorbed, I decided to move yesteryear on everything except a pocket-size piece of monkey staff of life that exactly happened to stick to my fork. Sooner rather than later on at that topographic point volition hold upwards a monkey staff of life video posted on this blog. It was a smashing dinner together with made for a fine kickoff to the weekend.
The adjacent morning time nosotros bused out to the Las Vegas Motor Speedway for what would plough out to hold upwards a total twenty-four hr catamenia of grilling, chilling, drinking, eating, together with a surprisingly pregnant amount of learning. I don't pretend to attend these types of nutrient together with vino events for whatever other argue than the nutrient together with the wine, together with piece at that topographic point are unremarkably all mode of lectures together with demos interspersed betwixt bites together with sips, it's oftentimes things I've seen and/or done before.
This was different. For me this Kingsford University was genuinely a house of learning. Our "classroom" was a white tent staked out inward front end of rows of shiny, dark kettle grills, adjacent to a barbecue rig thus mechanically advanced together with tricked-out that it rivaled the thousands of customized RV's which surrounded us. We're talking solid reason of the fine art grill/smoker amongst Bose speakers together with an hard disk television.
Our atomic number 82 instructor together with main of ceremonies was legendary pitmaster, Chris Lilly from Big Bob Gibson's BBQ. As far equally I'm concerned, Lilly is "the man" when it comes to barbecue chefs inward America. Influenza A virus subtype H5N1 natural born teacher, who's perfected the fine art of smoky, slow-cooked meat. While his nutrient is rooted inward classic, time-tested techniques, he's soundless able to somehow operate inward some interesting twists.
Chris demonstrated how he does his honor winning barbecued beef brisket. Unlike the forgiving pork shoulder, which fifty-fifty a lucky novice build halfway decent equally long equally they remain relatively sober, a beef brisket volition let out a fraud faster than a pair of inexpensive cowboy boots.
First, the brisket is given a moisture rub amongst beef base, earlier the dry out rub is applied. I had never seen this before, together with non alone does it help practice an amazing crust or "bark," but the pan juices practice goodness mightily equally well.
After the moisture together with dry out rub, into the smoker it goes, which is kept at betwixt 225-240 degrees. After close 4 hours, or when the internal temperature of the brisket reaches 170 degrees, it's removed, wrapped tightly amongst aluminum foil, together with returned to the smoker. There it stays until it reaches an internal temp of 190 degrees.
After resting for a minimum of thirty minutes, somebody amongst a precipitous knife (and mutual coldness beer) slices it against the grain into thick slabs. It's served equally is, or amongst the intensely beefy drippings drizzled over the top. Here, however, those juices were really saved to move yesteryear away over the potatoes. It was equally goodness equally it looked.
The adjacent demo was yesteryear Chef Alan Turner, from Snake River Farms. He gave a really entertaining grade on some of the choice cuts of beef. One of the most interesting business office of his presentation was on something called a Manhattan Filet.
As the size of American cattle has increased inward proportion to the waistlines of it's intended market, the classic New York strip steak has but acquire too big. The ideal thickness of a steak is close 1 1/2-inches. This allows fourth dimension for that desirable charred crust to shape earlier the within gets yesteryear a perfect pink. The work is that to cutting these modern strip loins into steaks that thickness, they are exactly too large for a normal diner to eat.
Chef Alan showed us a bright solution to this too-much-of-a-good-thing issue. He splits the strip loin lengthwise to shape what looks similar 2 large tenderloins. These pieces are together with then cutting into beautifully thick medallions together with sold equally "Manhattan Filets." I dearest everything close this novel steak shape breakthrough.
The other affair I loved close Chef Alan's demo is that every fourth dimension he finished talking close a cut, he tossed it on the grill together with nosotros got to swallow it. Well played, Sir. By the way, kudos to the fine people at Snake River Farms, who yesteryear all accounts run i of the most responsible together with sustainable cattle together with grunter operations inward the land.
Next nosotros got to encounter Chef Stephen from the National Pork Board butcher one-half a hog. He was really knowledgeable, but inward all fairness he did guide keep a pork meat nautical chart "cheat sheet" tattooed on his arm. I've seen this done before, but Stephan focused on many odd cuts of pork non commonly seen inward the super markets. One tendency yous volition hopefully hold upwards seeing presently is a large increment inward the diversity of choices inward that item business office of the meat case.
Things similar pork brisket, which nosotros got to sample after a quick sear on the grill, together with diverse steaks cutting from the shoulder together with sirloin. They don’t telephone band it "the other white meat" anymore, but mayhap they should telephone band it "the other lean meat." As the chef pointed out, many of the leaner cuts of pork, similar the tenderloin, guide keep the same fatty equally a chicken breast.
I volition move yesteryear on i smashing brining tip he shared amongst us. He recommends brining the leaner cuts of pork using the next formula: 1 loving cup each of common salt together with saccharide dissolved inward a gallon of H2O (plus whatever spices together with flavorings yous like). Then brine the pork for thirty minutes per inch thickness of the cutting yous are using. For example, a 2-inch scream back double-cut pork chop would soak for 1 hr earlier heading to the grill. I believe I volition hold upwards testing this method for accuracy many times this summer.
Our Kingsford University weekend ended amongst a twenty-four hr catamenia at the races for the Kobalt Tools 400. This portion of the plan had cypher to practice amongst nutrient or grilling, thus I don't guide keep much to written report other than to say, if yous similar watching cars crusade exactly about inward a circle for a few hours, and/or guide keep a fetish for corporate branding, together with then this is equally unopen to sky equally you'll e'er get. While I'm no motor head, I practice bask a lineament mullet equally much equally the adjacent blogger, together with it was fascinating getting a glimpse into this smashing American subculture.
A huge thank yous to Kingsford Charcoal for hosting us thus generously on this trip. Thanks to Chris Lilly, Snake River Farms, the National Pork Board, together with everyone else involved for such a delicious together with educational weekend!
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