Wagyu filet cooked sous vide, then seared on a baking steel over my grill. Basted with sizzling Wagyu beef love. Blackened Brussels sprouts with pancetta. Mushrooms sautéed in a red wine reduction. Baked potato and Japanese sweet potato. Paired with a delightful Cabernet and my sweet bride. Gourmet living!
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Wagyu filet cooked sous vide, then seared on a baking steel over my grill. Basted with sizzling Wagyu beef love. Blackened Brussels sprouts with pancetta. Mushrooms sautéed in a red wine reduction. Baked potato and Japanese sweet potato. Paired with a delightful Cabernet and my sweet bride. Gourmet living! -
Just a quick Sunday night Cook. Grilled smoked deer tenderloin.Comment
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Double smash burger with cheese.
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Sitka crab cakes over radish micro greens and Tuscan style roasted artichokes (from our backyard).
BTW, I’m, like, totally not from California. 🤣
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jfmorris inspired me with his chicken Shawarma, cook. I used the recipe from https://snsgrills.com/pages/chicken-shawarma but added some honey, and instead of salt used soy (per JF.) Marinaded overnight.
Made pita from scratch using King Arthur's recipe (big tip in one of the comments of how to guarantee them to 'pop' up: place on racks in 500 degree oven, not on a stone) https://www.kingarthurbaking.com/rec...a-bread-recipe . One of our daughters made hummus.
Delicious! Grandkids loved it deconstructed, adults put it together as pocket sandwiches. Greek salad made a great accompaniment today for leftovers.
Next day leftovers, with Greek Salad inside
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Picanha time.Attached FilesComment
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Well, over the weekend I had thawed out a pack of 3 pound pack of Angus "stew beef" that was in the freezer, from Sam's Club. I had my 2nd COVID-19 shot (Pfizer) on Saturday, and wasn't sure if I would feel good or not Sunday (I felt fine). Originally thinking chili if I wasn't up to grilling, but decided to try it hibachi style instead... so an all day marinade for the meat, some rice, edamame, and frozen mixed veggies SWMBO found in the freezer made for a nice and easy meal. I love flat top cooking!
Gotta start with a beverage when manning a hot grill....
This is when the onions and veggies and spices have about finished and have been combined and merged at the coolest of the 3 zones I had setup, and rice has hit the griddle.
And finally, combining everything, and fixing to throw down the eggs.
Sorry - no final photo or plated shots. I'm bad about that, as after spending 5 minutes scraping and wiping down the griddle, I was ready to start chowing down as soon as I went inside!
Lesson Learned on this Cook
Don't pour a sugary marinade onto the hot griddle, as it tends to burn. I had honey in the marinade (a recipe I posted recently), and just poured the entire zip lock bag of meat and marinade onto the griddle. The marinade made a mess and wanted to scorch. I kept scraping black burned marinade off during the cook and tossing it out into the grass for the dogs to munch on. Sugary teriyaki sauces and such need to go on at the last minute, typically when you combine the stir fry. Soy sauce is fine during the entire cook, as it has no sugar to burn. You can see the mess on the right side that I had to clean up after the cook. It scraped up easily enough, but was a mess nonetheless.Last edited by jfmorris; April 26, 2021, 07:47 AM.Comment
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I made Meatheads smoked meatloaf tonight and it was good, I used 2# of moose burger, Meathead has yet to steer me wrong. We had garlic mashed potatoes and Cole slaw to go with it. Leftovers should be good tomorrow.
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Smoked wings with salt, pepper, and baking powder. Half smoked naked and then tossed in homemade wing sauce (Louisiana hot sauce, butter, brown sugar). Other half smoked with homemade jerk sauce (green onion, garlic, ginger, scotch bonnet, all spice, cinnamon, brown sugar, molasses, lime juice, veg oil, thyme).
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SheilaAnn I use Smitten Kitchen's https://smittenkitchen.com/2019/01/baked-buffalo-wings/ recipe. Once I carelessly used baking SODA instead of baking POWDER, at her prescribed 1.5 tsp per lb. It was inedible. Horribly bitter. Had to toss 5 lbs of wings. So sad. The metallic issue has to do with whether to use baking powder made with aluminum (eg: Calumet), vs Rumford, which doesn't contain aluminum. But, Serious Eats notes the non-Aluminum bkng powder can discolor certain foods.Last edited by Dr. Pepper; April 28, 2021, 12:19 PM.
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Apple smoked reverse seared char sui pork tenderloins.
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SheilaAnn, I didn't no, the pork was rubbed with a char sui dry rub from a local Asian market and sat for 10 hours taking in the flavor profile and color of the rub. I'm sure there is coloring in the rub that I bought.Last edited by Whiskeyman53; April 26, 2021, 09:56 PM. -
Whiskeyman53 copy that.... I asked because my char siu is never that red. While i love the color for "authenticity", I just don’t care to use the food coloring. Yours looks amaze-balls! Mine is not as bright.
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I took some tenderized pork cutlets, cut them in half, pounded flat to about 1/4 inch thick, and battered them in HEB's frying flour. I fried them in Kerry Gold butter and served with red Hatch chili gravy.
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Almost forget to update the result of my first picanha try (see all the suggestions I got here) I decided to try a roast so I followed the Prime Roast Recipe (at the very bottom here) but I as you can see in the photos I didn't round the piece because it felt weird to me -- I did cut a steak to try it on a skewer but I didn't like the result, the skewer is too small compared to the ones in Brazil doesn't hold the meat right and it should be over the charcoal not on grate.
This is the result, I loved it and I want to try many more ways to make it. Temperature wise it wasn't perfect, but the taste was great.
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Brisket Tacos went well this weekend. The KBQ continues to bring the people around. After owning it for 6 years now, it is still my favorite.
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Two pork butts today about 3.5lbs each
Sucklebuster hawg Waller and my dry rub on them
Smoking on theJealous Devil klflowers sent me for secret Santa, Thank you again....finally out of other charcoal....and pecan chunks
Cool morning up here so hope the Keg will hang in the 300 range today
Updates on the hour
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Panhead John oh I know it’s no cheap date. Im on my third bag and I love the stuff but it’s only brought out on special occasions. Feel like I’m burning gold -
Andrrr $38.99 for a 20 lb bag at the local BBQ Galore.
It may turn out to be a cheap as a bag of Walmart Royal Oak, its usually $8.97 for a 8 lb bag .
The fire died in my Keg and there is more than half of the charcoal remaining so I'm thinking I could have used less to achieve the same results.
If my thinking is right one bag of JD may out perform 3-4 bags of RO in which case you don't mind spending the money on JD. -
smokin fool I haven’t used it for smoking in my WSCG since I have about a dozen Weber briq bags to use yet. Maybe I’ll like it better and decide to sell off my Royal Oak... wait, sorry, my Weber Briquette bags in exchange for some JD.
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Chicken wings with the vortex. Love that thing! Definitely upped my wing game. Cabbage on the side....Total cook time was 4 beers. 🍺🍺🍺🍺Attached FilesComment
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klflowers You ain’t got your plates yet!?! Damn USPS. In addition to what you mentioned, I’m also doing my steaks with it. I set it in the rear of the kettle, steaks off heat.... then the sear on top of the vortex. Works every bit as good as the Slow n Sear. The Vortex is actually what I’m using for most of my grilling now.
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