Not really what I am cooking, but what I did cook over the last few weeks- the leftovers. My family chipped in and bought me a pretty nice pro-sumer slicer for my birthday. So now I've got a great way to save the leftovers.
From left to right:
About 3/4 pound of prime rib, about a pound and a half of tri tip, and about 3.5 lbs of pastrami bacon.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
Finished up the leftover gochujang chicken thighs I had. I ran out of lettuce leaves, so I cooked some brown rice and added the remaining chicken, matchstick carrots, green onions, some Korean BBQ sauce, and some random crunchy Asian noodles I spied in the pantry.
And, yes, I have fallen in love with the green-orange color combination -- so fresh and vibrant!
Well I had a great plan for dinner tonight. Chicken thighs and fresh asparagus roasted on the Recteq. Looked good going in, looked good coming out. But looked like s**t on my garage floor!
Somehow I lost my grip on the tray it was on as I was bringing it in the house. Boom. Down it went in a pile. Completely unsalvageable. 🤦😡🤬
Plan B ended up being a Whopper with cheese for both of us. 👎👎👎
Last edited by Jfrosty27; July 19, 2021, 05:33 PM.
My parents are keeping my sister's kids for a few days so my wife and I went over there tonight. I made some chicken wings on my big green egg to take over there. Started them off indirect until the fat rendered, then after saucing them I removed the plate setter and put them on direct for few minutes
Pit Barrel Cooker
Blaze 32" Gasser with Sear Station and Rotisserie
Jenn-Air 6 Burner w/ Dual Oven and Stainless Flat Top
Camp Chef Explorer 60EX with Grill Box and Griddle
Thermoworks Thermapen Mk4
Maverick ET-733 2-Probe Wireless Thermometer
Thermopro TP20 2-Probe Wireless Thermometer
Anova 900W Sous Vide Immersion Circulator
Selection of Grandma's Antique Cast Iron Cookware
Bayou Classic Stainless Steel Oyster/Turkey Cooker
Weber Standard Size Chimney Starter
Foodsaver Vac Sealer
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
Something weird happened today. 1st early today the heavens stopped pissing down. Then about 5 PM a shining orb appeared illuminating the ground and blue sky's were abound.
I was going to do a burger inside. Alas, this new revelation inspired me to take the cover off the Kettle. Hallelujah I did just that..
So with coals from a previous cook refired them up.. Burger on, bacon and cheese ready. Had a potato skin from last night's order in from local pub.. Kids over for celebration of mine yesterday and wife's b'day today.
Tonight I decided to give smash burgers another try, but I took it up a notch.
First, I threw a head of garlic in the oven and roasted it for 45 minutes. (OMG....my house smelled divine!) Then, in a cast iron skillet -- that I astonishingly got to nearly 800 F -- charred up a poblano and two jalapeños. After they all had cooled a bit, I cut the poblano into strips (to be used later) and then finely diced the jalapeño and smashed the garlic into a paste. The latter two I added to half of a cup of mayo with a bit of salt.
Then, to the burgers!
I buttered some buns with Irish butter (which did toast up nicer than straight ghee) as the griddle got hot.
No pictures of the burgers as you know this goes very fast, but I smashed down two 3.5 oz patties of 80/20 chuck and seasoned with salt. Once the edges crisped, I flipped them. (Did a much better job with my spatula this time.) On one patty I added a slice of provolone cheese (would have liked pepper jack, but this is what I had and needed to use up).
After a minute, I spatula'd up the patty that did not have the cheese, placed it atop the other patty and then put the entire thing on the bottom toasted bun already glop'ed with the garlic-jalapeño-mayo. (For those sharp eyed, yes, the left edge of that top patty is curiously missing its sear. Sigh....the joys of uneven heating of cast iron on an electric stove. The other side and the entire other patty were delightfully crispy all over.)
Now, affix the poblano strips. All of them. (Nice char, yes?)
Then add the red onion and two leaves of butter lettuce and top with the remaining bun, also slathered in the garlic-jalpeño-mayo, of course. Yum.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
Kinda annoying this happens. I'm not the only one this happens to. Another try.
Something weird happened today. 1st early today the heavens stopped pissing down. Then about 5 PM a shining orb appeared illuminating the ground and blue sky's were abound.
I was going to do a burger inside. Alas, this new revelation inspired me to take the cover off the Kettle. Hallelujah I did just that..
So with coals from a previous cook refired them up.. Burger on, bacon and cheese ready. Had a potato skin from last night's order in from local pub.. Kids over for celebration of mine yesterday and wife's b'day today.
Got Monah out & did a first smoke with her. I smoked some Jumbo shrimp along with roastin veggies. Didn’t want to let some good fuel go by the wayside. Smoked some Polish sausages fer dessert.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Ok, this ended up being a two-day cook. Please refer to the parchment paper thread for the beginning of this story. I have been inspired to do my first beef ribs (on Bluey - the 22†Weber kettle with SnS insert). The pictures are chronological. I used hickory. They weighed 6.75#. I cut them into individual ribs. Followed MH’s recipe and dry brined overnight. Dusted with my "sassy rub". I was able to keep a dang near perfect 225*F. I was really proud of myself. Fast forward to the freaking stall. I "faux cambro’d" and the temp stayed at 158*F. Had to cool down and finish up the next day. Low oven 275*F for 5 hours. Temped at 200*F. Served with tater salad, carrot-raisin salad, lemon cucumbers.
I don't know why pork tenderloin is just really never on my radar when I'm at the store, but I grabbed a pack the other day and now I think it's going to be a freezer staple. Since I've almost always got cooked beans in the fridge making this takes 45 minutes, and that includes getting a kettle fired up. Probably 25 minutes on GriddleBot or if I had a gasser that cooked worth a damn.
Rancho Gordo Alubia Blanco beans cooked with some aromatics and chicken broth, tenderloin reverse seared with Montreal Chicken rub, and some Bulgarian Feta.
The other tenderloin got turned in to Char Siu:
The half that didn't get devoured will probably go for fried rice. I'm definitely going to start keeping a couple pack of tenderloins in the freezer.
​ 
(Nice char, yes?)
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