Tried something new to me tonight. I made the hassleback potatoes on my Weber. The rib eyes were done on my RecTeq until 105° IT and then thrown over the hot coals to sear. Usually I sear the steaks on the RecTeq at 400° with grill grates.
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.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
Bonesy: I followed this recipe: https://www.chewoutloud.com/thai-green-curry-chicken-6/
Subbed shrimp for chicken, used only one can coconut milk and added a serrano pepper. Also added some zucchini. Turned out great. Fresh basil and cilantro at finish.
Flank steak continues to challenge me. This is one tough cut of meat!
I did marinated flank steak with asparagus rafts. The marinade is from Hey Grill Hey (https://heygrillhey.com/grilled-flank-steak-marinade/) The balsamic vinegar gives it almost an Asian flair. (I also substituted thyme for rosemary.)
The asparagus rafts were Steven Raichlen's....two parts sesame oil to one part soy sauce and one clove of garlic and just brush on the rafts. Very, very good.
The cook was weird. I've only used lump charcoal once in my life and I've been wanting to switch over to it for direct grilling. So I decided to try lump and a steak at the same time lol.
Wow lump (I was using Royal Oak) burns hot, very hot. I was planning to do the steak four minutes a side and when I flipped it, it was completely black! I either thought I had completely burned it or at least burned all of the brown sugar in the marinade. I flipped the steak, got a decent crust on the other side and then finished indirect. The steak climbed up in temp very fast (my grill was at least 550) and at the thin end it was quite well-done....at the thick end, just a hair rarer than I like, and in the middle, perfect.
No matter how thin I try to cut flank steak, even against the grain, it is tough. Good beefy flavor, just tough. To my utter surprise, the steak did not taste burnt at all. What was pitch black was just the sugar perfectly caramelized into a wonderful crust.
I only marinated the steak for three hours. Next time I try this....I'm going to go for overnight to see if that helps.
Here's the steak cooking on the first side. (I did not get a shot of the "charred" side.)
It wasn't brisket-cooked-only-to-160 tough, but tougher than most. It was cheap. I get much better results with skirt steak, but I can't seem to readily find it at my local store....which is messed up as I am in Texas.
Michael_in_TX Hard to tell by the pics, but you might try cutting the flank steak in thinner slices, that helps with the toughness factor. Also, I’ve found good flank at Costco, if you’re a member.
Blueberry patch is "pumping", blueberries 3 meals a day till further notice! Tonight, Salmon grilled in xtra virgin olive oil, kissed with salt, pepper, paprika, tarragon, Italian seasons, & some creole seasoning. Cooked to 125 deg in thickest section (may go 120 deg next time) Nestled on spinach, carrots, Hass avos and of course.......mandatory blueberries just picked! And, special mention, Annie’s Papaya Poppy Seed dressing (better than drugs)!
Jim White I’m surprised yours are not in yet, maybe a different variety? We have early and late varieties so second wave should be in a month or so. Be sure to give a healthy dose of Espoma soil acidifier and Espoma organic Holly-tone Evergreen & Azalea Food in the early spring!
The other night I made breakfast for dinner, yum! Took it to work the next day and they killed it : Breakfast casserole using wild hog breakfast pan sausage, fresh free range eggs, and home made sourdough:
As any top flight athlete would do, I’m in a period of intense training for an upcoming event. I will do my best to be a fat hog at the upcoming Texas Meat Up. Biggest belly wins. I cannot lose this competition, especially to that scoundrel Troutman. If I lose to him next month, I’ll hang my head in shame. 😢 Costco NY Strip. Turned out...pretty good. The cat soup was for my French fries not pictured. I was hungry. Please do not hurl insults because of the catsup pictured.🥸
Featured plate is from the Premium PJ Line. Available at www.pjsstupidplates.com
Been off the board for a little while. For the past month I’ve been in the "Live Free or Die" state helping my parents while my 90 yo father is treated for colon cancer. He had surgery to remove the cancer and was in hospital for 3 weeks, came home for a week, then my mother and I had to take him back to the hospital earlier this week due to some complications and he is in surgery again as I type this.
While my father was home, I grilled up some nice 1.5†bone in ribeyes because he felt like eating steak. He really enjoyed this meal.
I’m thankful that my wife and kids can pick up the slack for me while I am at my parents house.
First Attempt at a Fried Chicken Sandwich. Sort of followed Sam The Cooking Guy's Recipe. Was tasty but needed more seasoning in the dredge. First time deep frying anything. Was a bit of challenge to manage oil temp on the grill. The Wife liked it so it will be on the rotation.
grillinglousiana Always gots me th Mike's, both white, an black, th slap ya mama in both yeller, an red, couple Tony Chachere's, an a few my own Cajun, an Creole seasonins I've been makin fer long many years... (Sum dem, dey Big Big Hot, Uh-Huh, Mon Sha!
RichieB I used a CI pot on the grill following Meathead's advice. It worked but the heat was spread out and took a while for the oil to get to temp. I moved it to a side burner and it was better. Will start there next time.
grillinglousiana I used potato buns and boneless skinless thighs. Marinated in buttermilk, pickle juice, Hot Sauce, and SPG. Added SPG to flour. It needed more. Love the Hot Honey idea. Thanks!
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Been thinking about Snow’s and Texas a lot, so decided to try something different and halve a yard bird like you’ll see smoking at Snow’s. Pulled back the skin on the breast and seasoned well with Caribeque AP. Cooked at 390 on the MAK with Flame Zone covers off. It was tasty, girls were extremely happy (I’d probably only cook beef and sausages if they weren’t around).
Served with broccoli cheddar rice and bread from the local Farmer’s market that started up today for the season.
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