Troutman ’s tacos barbacoa plus baby back ribs using Aldi South Carolina mustard BBQ sauce and smoked tater tots.
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Sous vide grilled jerk wings. These spent some time in 155 degrees hot tub time machine a few days ago. Pulled them out of the refrigerator, tossed in jerk seasoning and warp 10
Last edited by Ernest; June 12, 2021, 05:37 PM.Comment
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Chicken drumsticks with green beans. Dry rubbed the chicken with Mrs Griffin’s (love that stuff) and then glazed with Captain Rodney’s Peach bourbon glaze. Beans are olive oil and salt pepper garlic.Attached FilesComment
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Last edited by JTpellets; June 12, 2021, 08:42 PM.Comment
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Got some ground bison meat and my cousin was coming over yesterday so I made some bison burgers. Put them in a sous vide bath for 90 minutes then finished them off on a hot grill along with a few other items. It was really delicious, patties turned out perfect with the sous vide
Cousin is as of recently a reformed ex-vegetarian (the first meat she'd had in years was some of my char siu pork tenderloin a few weeks ago). After we'd all finished eating we were talking about how great the burgers were and she said "I'm glad I'm not a vegetarian anymore"
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Made Wagyu Havarti cheese burgers on the plancha. Served with Serious Eats "Best Roasted Potatoes Ever." (they won't get any argument from us).
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SheilaAnn - we've had pretty good luck with the potatoes. The key has been to not over-boil them. If you do, they'll disintegrate when you go to stir them up to roughen up the exterior. The boiling time depends on the size, so you'll have to experiment. For the ones above we boiled for about 5 minutes.
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Nothing spectacular, burgers on the gasser
Summer weekends favouritesAttached FilesComment
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Overloaded the 2 star for what is probably the last time, can't wait to have extra shelves to do cooks like this on and spread things out a bit
Work should be happy tomorrow I think
This little guy had to move to the side for a bit, it rejoined the others for some glaze while I was slicing the first pair to get done.
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smokin fool there's a minimum 4 year commitment, not sure it's worth it
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Parker RollsAttached FilesComment
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Breakfast for dinner. Hash is ground italian sausage with diced new potatoes, onioins, peppers and an assortment of seasonings. All on the camp chef griddleAttached FilesComment
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Called a fridge cleanin here, 5-6 days leftovers chopped up and fried
Always a winner, nice job -
IT sure could be a fridge cleaning, but not this time. Eggs were from our chickens. Sausage was from a local pig with new potatoes and herbs from our garden. This time was all fresh. We did buy the red onions
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Finally got around to firing up the smoker. First time since last September. 32 pounds of pork butt.Attached FilesComment
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I had a really fun day. I finally got around to buying the Persian ingredients I needed to start cooking my way through Yasmin Khan's The Saffron Tales. I decided to jump right in to something really complicated, so I chose the Eggplant and Mushroom Tahcheen. Of course, I can't leave well enough alone and added chicken, too, since she said the traditional dish is made with chicken. I'll do a more detailed write-up tomorrow. (Is the Cookbook channel the right place to start a series of cooks from this book? Why not start a "Cook The Book" channel?)
For now though, here are the goodies ready to come off the grill:
And here is the finished product, with the yummy topping you put on after tipping it out of the pot:
It's a layered rice dish that is cooked in the oven a long time in a sealed pot to produce an incredible crispy crust. Think biryani with a crunch.
Much to my surprise, I was even able to cut into it.
Served up with Khan's Salad Shirazi:
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Last weekend's cook that I never got around to posting, grilled chicken with seasoned rice.
Tonight, flank steak with board sauce and a caprese salad.
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Baby back ribsComment
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