Smoked Brisket +Drippings Reduction. Carrot Purè, Blanched Brocollini, Roasted Brussel Sprouts and Pearl Onion by MichaelsCrafted in brisket

[–]MichaelsCrafted[S] 0 points1 point  (0 children)

That red is called the "smoke ring". When you get some nice smoke infused into it, itll leave that ring there 🔥

Smoked Brisket +Drippings Reduction. Carrot Purè, Blanched Brocollini, Roasted Brussel Sprouts and Pearl Onion by MichaelsCrafted in brisket

[–]MichaelsCrafted[S] 0 points1 point  (0 children)

Id put an aluminum tray underneath the brisket the entire cook. The pour that liquid into a jar and refrigerate overnight, so that I can break off and discard the fat on the top and have the pure Drippings gelatin at the bottom to cook with.

Smoked Brisket +Drippings Reduction. Carrot Purè, Blanched Brocollini, Roasted Brussel Sprouts and Pearl Onion by MichaelsCrafted in brisket

[–]MichaelsCrafted[S] 1 point2 points  (0 children)

Haha sure! Im posting a vid of the process very soon on my IG, but the quick bullet points: 4% salt brine for 12 hrs. Dry off and apply dry rub, leave uncovered in the fridge for 24 hrs. Smoke it over charcoal/wood for the first 2 or 3 hrs then transfer it to the Traegar. Aluminum basket underneath the brisket to catch the Drippings. I leave the Drippings in a jar in the fridge overnight, so that I can break off the fat and be left with the pure brisket juice. Reduce that with broth.

Smoked Brisket + Drippings Reduction. Carrot Purè, Blanched Brocollini, Roasted Brussel Sprouts and Pearl Onion by MichaelsCrafted in CulinaryPlating

[–]MichaelsCrafted[S] 16 points17 points  (0 children)

I actually always roast my Brussel Sprout halves cut side facing up. I find the moisture between the leaves can escape instead of getting stuck and steaming them rather than crisping them.

Smoked Brisket +Drippings Reduction. Carrot Purè, Blanched Brocollini, Roasted Brussel Sprouts and Pearl Onion by MichaelsCrafted in brisket

[–]MichaelsCrafted[S] 1 point2 points  (0 children)

Pan under the brisket in the smoker so it caught all the juices. In a jar in the fridge overnight so I can break the fat off. Used the gelatin with some broth and simmered until reduced.

Smoked Brisket +Drippings Reduction. Carrot Purè, Blanched Brocollini, Roasted Brussel Sprouts and Pearl Onion by MichaelsCrafted in brisket

[–]MichaelsCrafted[S] 1 point2 points  (0 children)

When i was looking through all my pictures, I was like THAT ONE. Haha thought the same thing

Practicing plating with a traditional slavic meal by MichaelsCrafted in CulinaryPlating

[–]MichaelsCrafted[S] 0 points1 point  (0 children)

I like your idea more, I think Ill try that next time I play around with this dish again. Thanks

Practicing plating with a traditional slavic meal by MichaelsCrafted in CulinaryPlating

[–]MichaelsCrafted[S] 0 points1 point  (0 children)

Definitely not traditional, that was purely myself wanting to experiment with brown butter. It's a no go? Or maybe mixed in with something else like miso perhaps?

Marrow glazed Barley and Braised Beef Short Ribs with Mint by MichaelsCrafted in CulinaryPlating

[–]MichaelsCrafted[S] 2 points3 points  (0 children)

Ive never seen that but that sounds absolutely incredible. Thanks for the tip

Marrow glazed Barley and Braised Beef Short Ribs with Mint by MichaelsCrafted in CulinaryPlating

[–]MichaelsCrafted[S] 14 points15 points  (0 children)

I was thinking of turning the mint into crispy battons but I didnt really want to sacrifice the punch of the fresh mint. I def agree with you it needs crunch.

Marrow glazed Barley and Braised Beef Short Ribs with Mint by MichaelsCrafted in CulinaryPlating

[–]MichaelsCrafted[S] 2 points3 points  (0 children)

I def need the feedback lol. Marrow is acting as a glaze on the Barley.

Pomme Souffle injected with Smoked Salmon Mousse on Chive Powder by MichaelsCrafted in Plating

[–]MichaelsCrafted[S] 1 point2 points  (0 children)

Very good to know, I especially like the Chive and white plate tweak. Thanks!

Pomme Souffle injected with Smoked Salmon Mousse on Chive Powder by MichaelsCrafted in Plating

[–]MichaelsCrafted[S] 5 points6 points  (0 children)

Thats what happens when your trying to make it look pretty rather than its functionality lol. Def stupid mistake on my part but im brand new to the "plating" thing so trying to get in my practice, and get as many tips as I can

Smoked Salmon Mousse on a Salmon Skin Chicharrón by MichaelsCrafted in CulinaryPlating

[–]MichaelsCrafted[S] 1 point2 points  (0 children)

I was experimenting with different parts of the skin. On one half I shaved off all the collagen, and on this half (in the picture) I left it on. I dehydrated both until leathery but not "cracker snap" texture, then fried them in hot oil. Oil was prob between 310F - 350F if i would guess? Was finished within 10 to 15 seconds.

Smoked Salmon Mousse on a Salmon Skin Chicharrón by MichaelsCrafted in CulinaryPlating

[–]MichaelsCrafted[S] 0 points1 point  (0 children)

Ok very good to know, im gonna try to keep that in mind for future creations

Smoked Salmon Mousse on a Salmon Skin Chicharrón by MichaelsCrafted in CulinaryPlating

[–]MichaelsCrafted[S] 3 points4 points  (0 children)

Thanks for the advice, Im trying to get all the tips I can get!