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.
Somehow, even before the storm path narrowed to aim right at us, I was going really trashy at the grocery store this week. (Storms require a separate trip to load up on stress-eating trash as well, but that stuff doesn't get cooked.) Imagine my surprise when my wife found this for our trashy enjoyment:
After re-arranging the cranberries that moved around in shipping, it baked up to look like the pic:
Not half bad for cheap crap. Who knew sausage, cauliflower, cranberries and kale were an acceptable pizza combo?
"Who knew sausage, cauliflower, cranberries and kale were an acceptable pizza combo?"
I'm not entirely sure we know that now... maybe it's just a flatbread... ;-)
After looking at Ernest burger pics and drooling forever, I decided what the heck. Pic needs work, but it was good. 2 ground chuck patties with pepper jack and American, pickled red onions and spicy mustard on brioche bun. Cooked on cast iron.
Wife found those French plates with gold trim at a garage sale for $1 each, I’m kinda a paper plate guy but it was anniversary eve, had to wear a shirt with collar too….
Hmmm....so, anywhere from Santa Clara to southeastern Oregon.......
Of course, folks do plant some of those trees in their yards. We lived in Kirkland (yes, the Costco Kirkland) for 28 years, and someone had planted a coast redwood (Sequoia sempervirens) on the property about 40 years before we purchased. We couldn't grow anything under the tannin 'kill zone'.
Last edited by Dr. Pepper; July 8, 2021, 12:06 AM.
Duck fat 'taters seasoned with KC Royale, shrimps which we shall speak more of below, and a good sear on the griddle.
I'm really liking having the 18.5" Weber (AU date code, so she's named Audrey). It's nice to use 1/4 - 1/3 the charcoal than cooking on Dizzy for smaller cooks. I'm also really liking this "reverse sear, rest, sear on cast iron" method of cooking steaks.
Now. The shrimps. They. Were. Fantastic. Pay attention here, Michael_in_TX
16/20 shell on EZ peel shrimp marinated in
Shoyu
Sake or Shauxing wine
a bit of corn starch
some chili oil, just a bit.
Crack of pepper after cooking.
I marinated for 20 minutes or so, they cooked in 3-4 minutes. I want them all the time now. That was one of my best cooked steaks ever, the 'taters were awesome, and I could have eaten pounds of the shrimps.
Draznnl That's the first time of done shrimp that way, but the soy/wine/starch thing is a really common marinade technique for proteins for stir fry. Just 1 part soy, 1 part cooking wine, and anywhere from 1/2 part to "make a batter" of starch, depending on what you're doing. The chili oil and cooking the shrimp with the shells on just really made it work here. I don't know what the corn starch does in this particular instance, but it does something noticeable.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Hamburgers on the Hasty-Bake …. Kept it super simple. I used Crowd Cow’s grass fed, 80/20 ground beef (first time for that). Seasoning was just some black pepper, onion powder, and garlic powder. Added kosher salt while on the grill (per Meathead approach to Steakhouse Burgers). Indirect temp was 275F until hit about 130, then onto the Grill Grates, turning every 30 seconds, and finishing off with some cheddar cheese for the last minute. Final temp was 150F, so carry over probably got to 155F or so.
Burgers were tender and juicy, even at Medium Well. Served on toasted brioche buns with homemade bacon and pickles, some Campari tomato slices, and some red onion slices.
My wife doesn't get snobby about much, but the burgers from the crowd cow ground beef have ruined her for pretty much any grocery store beef.
I think it's probably as much the 80/20 (she refuses to buy 80/20 at the store), but it is damn good ground, even if it's really more food processed than ground.
Just another batch of Troutman's "World Famous" Country Chicken. Stinking rain just won't stop here so outdoor grilling has been put on hold. I think this batch came out pretty good, adjusted the amount of wine, like upwards
Well back into the 1980’s before there was the Internet (yes kids there was life before the Interweb) and the Food Channel, there were cooking shows on Sunday morning like the Great
Unwrapped St. Louis Cut Ribs with Smoked Key Lime Pie! Smoked ribs at 250 for approx 4 1/2 - 5 hrs and spritzed every 45 min at the 2 hr mark with a 50/50 blend of apple juice and apple cider vinegar! Lightly sauced at the end for about 15 min to tack it up a bit in foil boats to help with cleanup. Smoked the key lime pie at 325 for about 12 minutes. Delicious!
Dr. Pepper no final shots. Basically, I smoke them to 140 degrees, then toss them into 145 degrees hot tub time machine for 24 hours then into the refrigerator until needed. I had to deliver these today so I tossed them in 180 degrees KBQ smoke chamber back to 140 degrees. They called to complain that they should have ordered 8 coz they ran out in no time flat
I should be banned…. 
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