The burger world is changing with new products on the market. This doesn’t mean the end of beef burgers as some vegans would hope for, but it does add new options that were previously unavailable. You can choose to ignore the rise of plant based burgers or you can embrace them full on with this recipe. Here we answer the question of what happens when you combine a plant based beyond meat burger with the Impossible plant based burger. And hey why stop there? Let’s keep the animal free theme going by using plant based cheeses and of course plant based buns. You should watch this video and take a look at this amazing double stack burger made entirely of plants. If this doesn’t convince you that plant based burgers are a legit thing, then tell us why in the comment section.
Directions
First, grill the beyond meat and impossible burgers as you would cook a beef burger. Use a low to medium heat and cook about 5 minutes per side. When they reach 165 F place them on the top grill rack.
Add cheese on top of the burger patties then close the lid and continue to cook for about 2 minutes. When the cheese melts, stack 2 patties on a burger bun.
Add pickles, sliced onion, sliced tomato, lettuce ketchup and mustard.
Sous vide what? So this is a highly controlled way of cooking that yields some very tasty results. It’s basically heating the water surrounding your food that is under pressure from vacuum sealing. Not only does this make food tender and juicy, it also keeps the flavor from steaming away. You will need some equipment such as a Sous Vide cooker and a cooking bin. You will also need a vacuum sealer and bags for best results. And for this cook you will need a lid for your cooking bin to keep the water from evaporating away. For this recipe you going to need a 2 to 4 pound corned beef flat. And, this will be a 48 hour cook so be prepared to make plans ahead of time and be sure you paid your electricity bill. Don’t let this long cook time prevent you from making this happen. Try this recipe at least once and you are likey to make this your go to St Patricks day corned beef meal.
Directions
Remove the corned beef from the packaging and wash off the red fluid. Next, dry the corned beef with paper towels. Apply the seasoning packet to both sides while patting the seasoning into the meat. Place the beef into a large vacuum seal bag and then seal it up with the vacuum sealer.
Place the vacuum sealed corned beef into the sous vide cooking container. Fill the container with water to the top level with the beef in the container. This will make sure you have the proper level of water in the container. Remove the beef then start the sous vide cooker with the temperature set at 140 F.
When the water reaches 140 F place the beef into the cooking container and set a timer for 48 hours. Near the 48 hour mark, you can start cooking the potatoes carrots and cabbage.
Peel then slice the carrots into small chunks. Next peel and slice the potatoes into small chunks. Melt a half stick of butter in a large cast iron skillet. Cook the carrots and potatoes for about 20 minutes or until browned.
Remove the browned outer leaves from the cabbage. Slice the cabbage in half then cut out the core from both halves. Place each half cut side down then slice the halves into strips. Melt a half stick of butter in a large cast iron skillet. Cook the cabbage for about 20 minutes or until browned.
Combine the carrots, potatoes, and cabbage together and keep them warm in the oven at 300 F while you work on the corned beef.
At 48 hours, remove the vacuum sealed corned beef from the water. Next cut open the vacuum seal bag and carefully remove the beef using heat gloves or tongs. Be careful not to spill any liquid from the bag and discard it in the sink. Dry the corned beef with paper towels.
Heat a skillet at medium high temp and add some avocado oil. When heated, lay the corned beef fat cap side down into the skillet and brown it for 2 minutes. Flip to the other side and brown for 2 minutes. Remove the beef and place it on a cutting board. Slice the beef against the grain and place the slices on top of the potato carrot cabbage mixture.
Have you tried grilled picanha aka sirloin cap? This is a cut of beef that is traditionally cooked in Brazil and is one of the top meats there. In the United States, it is sold as sirloin cap and sometimes you will see it labeled as picanha. This recipe takes the cooking method to another level by smoking the meat prior to grilling. Sticking to tradition, the only seasoning used in this recipe is BBQ salt during grilling time. This results in a flavor of delicious beef with earthy smoke fire and salt.
Directions
First score the fat cap with a knife but do not touch the meat underneath. Create a grid which allows the fat to escape and flavor the meat.
Next using the knife, on the meat side, mark the grain of the meat by making a slice in the grain direction. This will be useful when slicing so that slices will be against the grain for more tenderness.
Next place the meat on the smoker fat cap up (debate this in the comment section) with the smoker at 165 F using mesquite wood. Just to clarify, there was no seasoning or marinade used with the meat at this point.
Smoke the meat for 2 hours then pull it and slice it with the grain into 2 finger width chunks. Salt liberally one side of the meat with kosher salt or Brazilian BBQ salt.
Place the meat on a medium temperature grill salt side down (again, debate this in the comment section) for 5 minutes, then flip to the unsalted side. Finally flip to the fat cap side and allow it to burn in the flame. Stay near the grill at all times and do not close the lid during this cook phase.
When the meat reaches 130F pull it from the grill and allow it to rest for 5 minutes before slicing against the grain and enjoying.
Any time is a great time for turkey and when it comes to the holidays, it’s a big deal. This is nothing to worry about and if you follow this recipe, your turkey will impress all of your guests. This recipe uses a brine which is an optional step but highly recommended. Most store bought turkey is frozen in a solution to make the meat juicy. Because of this pre processing, a brine is not necessary however it will enhance the overall outcome. And if you sourced your turkey from something other than the grocery store (hunting, backyard farm or otherwise) then a brine is an excellent enhancement. If your turkey is frozen, you will need at least 48 hours of thaw time with the turkey in the refrigerator. The brine is easy to prepare and you can do this any number of days ahead and keep it in the refrigerator. The turkey should be brined for 4 to 6 hours max and then washed off and dried with paper towels. Then you should let the turkey dry out in the refrigerator for 24 hours. This will help the skin to become crispy and delicious.
So let’s step through this, assuming this will be a Thanksgiving Thursday turkey and you work 9 – 5 like all of us. Sunday at noon place the turkey in the refrigerator to thaw out. On Monday evening, make the brine and place it in the refrigerator. By Tuesday evening the brine will be cool and the turkey will be thawed and ready to brine for 4 – 6 hours. Tuesday night remove the turkey from the brine, wash off the brine, then dry it with paper towels. Place the turkey on a cooling rack over a foil layer on a cookie sheet. Place the turkey in the refrigerator from Tuesday night to Thursday morning (a little over 24 hours, no biggie). Thursday morning / afternoon season the turkey and roast in the oven. This recipe will cook at 325 F and turkey will require 15 – 17 minutes per pound when cooked at 325 F. So a 12 pound turkey at 16 minutes per pound = 192 minutes total time (12 x 16) which is 3.2 hours (192 minutes / 60 minutes per hour).
Directions
If your turkey is frozen, allow it to thaw for 48 hours prior to brine or cooking. For this recipe if you target Thanksgiving Thursday, start the turkey thawing on Sunday.
Prepare the brine several days ahead of the cook. For Thanksgiving, this would be Monday evening. Allow the brine solution to cool down, then place it in the refrigerator to cool it further overnight. The next evening (Tuesday) soak the turkey in the brine for 4 to 6 hours. You can use 1 gallon XL zip seal bags to brine the turkey if you don’t have any containers large enough for the task.
After this, wash the turkey and place it on a cookie sheet and cooling rack setup. Dry it inside and out with paper towels and place in the refrigerator.
On Thursday, remove the turkey from the refrigerator and brush it down on all sides with melted butter. If you use salted butter, then apply less salt on the surface in the next step. Salt and pepper the turkey on all sides.
Move the turkey to a roasting rack breast side up. Tuck the wing tips under the body of the turkey. Add fresh thyme to the turkey skin. Do not truss the turkey legs unless your grandma makes you do so. This is an old technique that is debated endlessly at this point.
Preheat the oven to 325 F and cook for 1 and a half hours.
Open the oven, slide out the turkey or remove it and brush it down with melted butter. Take the temperature of the turkey and do the math for the remaining cook time. Turkey will require 15 – 17 minutes per pound when cooked at 325 F. The target temp is 165 F in the breast and 175 F in the thigh.
When the turkey breast reaches 165 F in the thickest part of the breast, it is safe to remove it from the oven. Allow the turkey to rest for 30 minutes and do not cover it with foil. If you cover it with foil, condensation will form and will drip back on the skin making it less crispy. Print This Recipe
Print This Recipe
