If You're Gonna Get Fat...

[FantasticMR]

I don’t know if I like corned beef enough to do the 3-5 fridge brine but the end result looks pretty good.

[FantasticMR]

I’ll agree with this man, I love my stainless steel but for steak it always has to be ripping hot cast iron. He does need to sear his fat caps with a touch more gusto and a post baste over a wire rack for resting goes a long way but worth a watch.

[FantasticMR]

Purchased a new electric counter top griddle and it has not disappointed. I love my gas griddle but this electric one keeps a much more consistent heat across the flat top meaning that I can be sure of getting a full acrylamide crust covering the entire smash burger. This means that the juices and flavours from the fat gets lock in and the crust has a potent fond flavour. This was only a test burger and it was insane.

[FantasticMR]

Babish and Zhou make a chaotic and less informative pair to watch but I love Octopus and the end results looks really good.

[FantasticMR]

It’s Saturday morning, I’m waking up after 3 warm up beers, a bottle of Rioja and some vodkas to make sure the job is done. It’s this sort of morning that makes me walk into the kitchen and thing to myself, “What is the most violent display of breakfast destruction that I can affect my body with?“ It needs to be something that is next level, it needs to make me hate myself after. I think this might be it.

[FantasticMR]

Motz has gone off griddle… Let’s check the results

[FantasticMR]

Friday night was all about Arabiata Meatballs served on greek loaf. The meatballs are blended with a ‘slurry’ od eggs, cream, pecorino cheese, panko breadcrumbs, microplaned garlic and blended DOP tomatos. Once fried to achieve a brown crust they are left to braze in the sauce for an hour.











Saturday was my first attempt at buffalo wings and it went flawlessly. A mix of plain flour, corn starch and vodka for the wet batter and the same with herbs and spices, minus vodka for the dry mix. The key was to make sure the wings were dry brined for 24 hours in advance and left to rest often when being coated so that any wet spots could be recovered before being twice fried.

[FantasticMR]

[FantasticMR]

Oldie but a good one and with folks visiting this weekend it’s about to be cracked out again.

[FantasticMR]

The bolognese went incredibly well but needing something more simple for Saturday I made Smash Burgers. This time I wanted to try something new so I candied my own bacon with a mix of maple syrup, sriracha, brown sugar and black pepper. It’s gets some time being oven baked before being finished on the flat top griddle. Seemed a little sweet at first but after a bite of becoming more familiar with the flavour it was amazing.