I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
OK, carry on then, ignore the man behind the curtain! Was in Hogtown few weeks ago at drag strip, still have ringing in my ears and evidently no longer can identify bacon!
Red and blue bag mixed? I understand one is basically higher protein (more like our 'bread flour',) and the blue bag is the lower protein, more like all purpose flour. Verdad?
Dr. Pepper I'm learning dough from The Elements of Pizza. The author says many pizzerias blend the two and that either red or blue will make great pizzas. In my particular case, I had ordered some red to use for a biga. Meanwhile I ran out of blue. Blue is 12.5% protein and red is 13.5%. More flour has been ordered. I will use red for the biga and blue for the main dough in the future.
Inspired by jfmorris, last night did some Harissa Chicken Skewers, freshly made Hummus, Israeli salad and Dolmas (I did not make the Dolmas). Thigh meat was marinated in a harissa/onion mojo and nothing beats homemade hummus (so easy to make).
Grilled chicken till I got the char I wanted (you can see a space between the meat on one of the skewers. Lost that solider in battle), finished indirect and served up to the Fam.
glitchy it's actually some leftover braised short ribs from last week. Had some lonely mushrooms, Polenta round left it in the refrigerator overnight. Seared just before serving
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
Bought my first pork belly this weekend. It was a tiny one, just under two pounds. But then I remembered I have a lot of bacon in the refrigerator already, so instead of curing it, I decided it was time to see if all the buzz about pork belly burnt ends is accurate. I settled on Jess Pryles' recipe as my guide. I didn't have any of her rub that she recommends, so in the spirit of the recent Michael_in_TX thread on layering flavors, I mixed two rubs for the dry brine: Bad Byron's Butt Rub and Lambert's Sweet Rub O' Mine. That went overnight.
Here we are going on for the first bit of smoking:
And after first smoke. Yes, there are carrots and beets there for a salad. (Hey, HouseHomey, I said "salad"!)
Since the pork belly was so small, I went with only half a recipe of the sauce mix, but spiced it up by adding a tablespoon of Habanero Hitman rub. Ready for final cooking:
And here we are, along with proof of salad:
I am sold. Pork belly burnt ends are indeed all that.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
The chicken breasts I usually see in the grocery store are huge - too big to fry because the outside is done before the center gets done. So I have been trying to remember to check while shopping. So I found some smaller ones the other day. I bought them, dry brined them, and then froze them. Today was the day to fry them. Sides were mashed potatoes with gravy and Brussels sprouts. This was not as healthy as my wife likes to eat, but she did say it was very good.
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