Replay Wife keeps asking for ribs and Tri Tip
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2 inch thick Berkshire pork chops. Dry-brined, then cooked sous vide at 140 F for 2.5 hours. Seared on the CI skillet on the Weber gasser, then basted with the pan sauce of garlic, rosemary, and butter. Served with blistered shishitos from the garden and a summer salad (tomatoes, red peppers, Persian cucumbers, red onion, cilantro, lemon juice and salt).
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I give you BBQ Health Food (as Steven Raichlen would say): chicken thighs marinated overnight in gochujang (hot Korean spice paste) and ginger, grilled over pecan, then placed on butter lettuce leaves with matchstick carrots, chopped scallions, and hot Korean BBQ sauce. (Is it still healthy if I ate three plates?)
(This was SOOOOO GOOOD. The recipe -- marinade, actually -- I adapted is here: https://www.chilipeppermadness.com/c...orean-chicken/ The only change I made was to use low sodium soy sauce. I've done it both ways and marinating overnight with "full-strength" soy sauce is just too salty.)
Boneless chicken thighs ready to establish an intimate relationship with my Weber Kettle.
Blurry photo of the thighs getting happy. It took about 10-12 minutes to get to 180 F. I had a hot fire with B&B lump. Flipped every two minutes (lid on between flips). Moved them to the safe zone if they were getting too much char.
Anticipation.
Anticipation^2
Kinda impressed myself with how pretty this looks.
YUM.
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Tonight’s cook with my rub
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SnS Applewood Smoked Barbacoa Tacos:
Mexico City style Street Corn, (Elote), Slow Stewed Pinto Beans, Purple Cabbage Slaw in Lime Juice with Cucumber, Green Onion, Cilantro and Jalapeño from the Garden, Pickled Red Onions. Roasted Gaujillo Sauce served with lightly fried Tortillas. Enjoyed with Family and Friends.....Oh Yeah!!
Last edited by troymeister; July 18, 2021, 12:07 AM.Comment
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Was in my HEB buying some pre-sliced lunch meat at the deli counter when I looked in the bin and saw 3 half Boar's Head hams still in their cryo wrappings. Price wasn't too bad, had them on clearance for $3.00/pound. Asked the gal at the counter who she said they were due to expire and they didn't think they could get them sold as sliced so decided to sell them whole. Grabbed one, figured instead of paying their outrageous price per pound for slicing I'd just do it myself.
Anyway it's been in my freezer for about 2-3 months, saw it and decided to do something with it. I pre-sliced it down to about 1/2" from the bottom to open it up to seasoning and glaze. Rubbed it with mustard then hit it with Heath Riles' Honey Chipotle seasoning and topped that with Malcolm Reed's The BBQ Seasoning. Stuck it on a 275*F smoker with some apple wood and let her go until it reached 135*F IT. Made a pineapple habanero glaze and slathered it on the ham. I allowed that to tack up until it got to just over 140*F and pulled it to rest.
Been eating it as sandwich meat all weekend, dang good and a lot better then just a plain deli slice. I'm thinking of doing this more often, it's easy with deli sliced getting expensive and a bit dull. That way at least I can have it my way !!!
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Forgive me father.. i have sinned ..
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Perfect post to follow since my flat irons came out a little drier than I’d hoped they would
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Attached FilesLast edited by glitchy; July 18, 2021, 01:10 PM.Comment
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Last night’s lamb shoulder steak. Risotto with roasted mushrooms. Green Beans.
Has anyone done a shoulder steak before? I wasn’t that happy. I am thinking next time treat them like osso buco and braise.Last edited by SheilaAnn; July 18, 2021, 12:55 PM. Reason: Thought it would be good to actually add the picture. duh.Comment
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SheilaAnn I like lamb shoulder steak. My wife, not so much. It is definitely chewy, with connective tissue, but I am part dog, so there's that. Just like a pork shoulder, it's flavorful, and you can slow cook to melt the connective tissue, or grill like a steak, and chew and spit out what doesn't give.
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today
pork loin stuffed with breakfast sausage/ bacon /cheese/panko...idea from bar b que pit boys
smoked cream cheese with candie jalapenos and apple crisp rub..home made
beans..photo show ingredients
and cucumber/vidila onion salad..marinated 3 days in fridge/mayo/ dill/salt/pepper/apple cider vingarAttached FilesComment
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For dinner last night, I marinated a flank steak using Troutman 's awesome Tacos al Carbon recipe, and made a spice mix up for some sliced up boneless skinless chicken thighs and veggies. Made for an awesome taco night for four last night, with leftovers for lunch and dinner today! This to me is flat top cooking at its finest. After warming tortillas, I put down corn first, then the chicken, then the veggies, then the steak, and it all finished at the same time. Served with quacamole and salsa verde. I had seconds. My son in law had thirds, and he's a picky eater, so I know it was good.
Warming up the tortillas...
Mid cook glamour shot...
Finished results, carted in on the trusty Drip 'N Griddle...
Sliced flank - I promise it was pinker than it looks in the photos...
And finally, my first helping...
Last edited by jfmorris; July 18, 2021, 05:26 PM.Comment
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jfmorris Did you soak the corn before putting on the grill? Remove some of the husks? Any prep? Thanks -
Dr. Pepper no soaking needed. I opened the corn up to remove the silk, leaving the husk attached. I then brushed with olive oil and added salt and pepper - didn’t use butter as I have a daughter who is dairy free right now. You then fold all the husk leaves back in place and hit the grill. I turned 90 degrees every few minutes, probably hitting each side twice. The outside of the husk will blacken but that’s ok. Peel it back and snap the corn off at the base and eat.Last edited by jfmorris; July 19, 2021, 07:44 AM.
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SV and seared sablefish. With alton browns browned butter and almond sauce.
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I.C. Halibut with Almond Brown Butter Sauce by Alton Brown
Last edited by Polarbear777; July 18, 2021, 06:34 PM.
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Sunday Night Leftovers:
SV Chateaubriand rubbed with avocado oil and Uncle Chris' Gourmet Steak Seasoning before searing at 750° on my Grill Grates. Served with Kathryn's Queen Anne Potatoes, fresh Chimichurri, and a Butterhead lettuce tossed salad with the fixins fresh from the Farmer's Market delivery. And one happy husband (not pictured.) Also not pictured is the empty bottle of Tenshun wine.
KathrynLast edited by fzxdoc; July 18, 2021, 06:26 PM.Comment
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It sure does! And I love homemade scalloped potatoes, those look delicious. -
I wouldn't exactly call them scalloped potatoes, Panhead John , because they're just heavily buttered potato slices (I melt the butter in a bowl and dump the sliced potatoes in it to get thoroughly coated before lining them up on a buttered baking sheet) , sprinkled with S&P and baked at 425° for 45 to 50 minutes. The crispy ones are the best, although all have a nice roasted crispy vibe about them.
K.
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