Had a hankerin' for a burger last night. Homemade dill pickles and Meathead's candied jalapenos included!
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SWMBO has been complaining about a lack of energy, and feeling her iron levels were low. My answer? RED MEAT! So off to the store I went at 5pm for a couple of USDA choice NY strips. These were on the thinner side, so I seasoned with Hank's Signature Seasoning, got some artichokes steaming, and then just went hot and fast, flipping every 30 to 60 seconds until they were done - about medium with the thermapen. Served with steamed artichokes and a spinach based salad.
For this cook I went to the Performer, as it had a half basket of charcoal left over from Easter sitting in the SNS, so I just scooped it back into a chimney along with some fresh, and let the gas ignition do its thing, while I enjoyed a beer...
These steaks did not get the crust I would have liked, but tasted great, and were done in less than 10 minutes from the time I poured the chimney into the SNS.
Last edited by jfmorris; April 8, 2021, 08:36 AM.Comment
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Reversed seared harissa lamb and lamb cutlets for Easter 🤤Attached FilesComment
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Late to post and I am a horrible photographer, but I cooked a 2 lb. pork loin roast for Easter using a modified recipe from the tested recipes. I dry brined it, and stuffed it with Pesto, pine nuts and raisins. Cooked indirect on a gas grill to temp and then served with asparagus and Sriracha Maple mashed sweet potatoes. Delicious and the pork was the most moist I have had. Wrapped up the leftover pork and 2 days later it was still moist and delicious. Thanks Meathead!Attached FilesComment
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Close to Katz Pastrami has been my side project this past week in the smokehouse.
Really pleased with the outcome, second or third time using the amazing ribs approach and recipie. The Pastrami rub is spot on.
If you're interested I vlogged progress on my IGTV channel (5 episodes, link below to no.1)
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Reverse seared Kasseler Smoked Frenched Loin Chop
And creamy cheddar chipotle pasta🔥
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When it gets slightly cloudy..... It's a perfect excuse for gumbo.
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Deaf Arty Looks delcious. See u r from Cheyenne. My great nephew is on air meteorologist for channel 5, Aaron Lowery. He occasionally posts cooks to FB. He's in an apartment so don't what limitations he has. Give him a shout out and tell him uncle richie says hi!Comment
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Sendai style gyutan (thick cut grilled beef tongue), Japanese oxtail soup, barley rice, and steamed broccoli (pickles are traditional, not broccoli. Haven't figured out how to make them yet):
Authentic Sendai gyutan is made with American tongue:
Peel and trim the tongue:
The back of the tongue is well marbled. That's the section we can cut thick. The front of the tongue is very lean. It need to be sliced as thin as you can get it. In regular yakiniku bbq in Japan, you can get the back part of the tongue sliced thin. The thick cut is unique to Sendai. Look at that marbling!
The thin sliced front:
Ready for the grill, only salt:
Results:
The thick slices have to be cut a certain way to be tender. They are delicious and beefy, but if you don't cut them correctly, they are really tough. Thin slices or the special thick cut.
Used the tip and tail of the animal, Oxtail soup:
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Andrrr, I know the mental leap about the fact that it's tongue is something that is difficult, but the tongue is just a muscle like any other cut of beef!
SheilaAnn, thanks for the compliment! You're right that this is good eats! The tongue was ~2.2lbs pre-trim
Joetee, the tongue is very flavorful but tough so rightfully lots of recipes either braise or steam it. I like lengua tacos just fine, but I really love the charcoal taste and the med rare Japanese preparation!
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The wikipedia page has a fairly good photo of the meal set I was going for along with some more information:
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Did some chicken wings tonight with some Big Moe’s Chicken Rub and some Stubbs Sweet Heat on the legs. As some of your may already know, my favorite okra stew is from my ex wife Patti Labelle. We had a great ten years together, but alas, it wasn’t to be. She’s smiling in her picture on the box, but deep down she was devastated to lose me.Attached FilesComment
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Andrrr Normally I do it wide side down. I thought I’d try it this way to see if it made any difference in cook time and crispiness of the skin. It made no difference for me on this cook. The vortex is great either way!
SheilaAnn Funny! 😂Last edited by Panhead John; April 9, 2021, 06:05 AM.
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Lamb chops .... Hank's Bonafide Beef Rub ..... direct fire on the Hasty-Bake .... 3 min per side, then 1 min per side, came off at 125F internal with a nice crust. Served with tomato, cucumber, and red onion salad. And a nice chianti ..... only thing missing was the fava beans ;-)
Henrik tried out your Beef Rub on some lamb chops .... pretty good man, pretty good!
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