So I pulled a rookie mistake and forgot to take pictures of the finished product on yesterday's cook. But I did remember to take a picture of the use of leftovers before the cheese covered the beauty!. Spanish Omelet with onions, mushrooms, grilled Argentinian thin sausage, and some mesquite smoked prime picanha. It was delicious!
St. Louis style ribs on the Pit Barrel Cooker with grilled corn and coleslaw. I experimented a little with the ribs by wrapping them in foil for an hour. The foil really seemed to make them exceptionally tender.
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
Last night’s black cod from Sitka. This fish is really nice! Blackened in CI with sweet potato mash. Not shown: Kollard Greens (kale prepared in the style of collard greens). See what I did there? Kollard Greens…. 🤣
I use this Hamilton Beach sandwich maker...https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1 - very handy for in the RV especially on travel days. I don't understand why mine don't always come out picture perfect as advertised.
Last edited by treesmacker; July 30, 2021, 06:02 PM.
Very simple cook tonight. In fact, so simple I normally wouldn’t even post it. But it was so, so tasty.
Flat Iron steak, prime grade, from Porter Road. Seasoned with old reliable Montreal Steak seasoning. Awesome piece of meat. And just the right size, .9 lb, for the wifey and me. Seared on the mini gasser. My searing machine. Some fresh asparagus tossed in EVO and SPG. Roasted in the kitchen oven.
Like I said, really simple. I guess sometimes that’s all it takes!
Pizza last night, in our Forno Bravo oven.
First one is with fresh figs/Point Reyes blue cheese/carmelized red onions.
Next: lox, chèvre, same onions.
Final is a Marguerita with bufalo mozzarella: basil added at the end.
Dough was Ken Forkish: Elements of Pizza 24-48 hour recipe, using Caputo 00 flour, 66% hydration.
Last edited by Dr. Pepper; July 30, 2021, 05:41 PM.
Rocinante Check out Forno Bravo. If you are handy, they sell kits which you can construct on your own. (I purchased a finished oven. Required a crane to lift it over the garage to it's destination.) https://www.fornobravo.com
Wow! Everything about that cook was spot on! Beautiful brick oven, pie and especially crust. What's your cooking temp in there, about 900F? Cook time around 90 secs?
WayneT Yes, dome temp was about 900 (the black carbon on the dome had ‘disappeared’), floor temp was in the 700s as measured by ThermoWorks infrared gun. These took about 2 ½ minutes each.
Did a bone in leg of lamb on my kettle. Dry brine overnight, simple pepper and garden herb rub.
Low and slow at about 235, for 3 hours then seared on the hot side to finish. Final temp about 135-140. I love the kettle, that thing can cook!
That lamb is beautiful. Nice job! My favorite meat.
Now, let's talk about the Grinder reference.........('Not that there's anything wrong with that' Seinfeld quote.) 😬
"Gorgeous bark, soft & juicy meat! Tell us how you did it, on what, details of your cook. Please?"
I prepped and seasoned 2 nights ahead of time. I smoked it at 250 until it hit 170. I wrapped it and added Kerry gold butter with extra rub. Once it hit the sweet spot temp it tented foil for 30 mins and pulled.
Just a casual Friday night steak night. I’ve got a freezer stuffed full of meat, but these little steaks were on sale for 9.99/lb so will keep the freezer full. Salted for a few hours, front one in pics got garlic and freshly ground pepper, back got carne crosta. Reversed on the MAK, seared with some flame kisses on the Genesis. Best steak dinner I’ve had in a while.
Edit: Of course Ernest sneaks in a curse while I’m putting the post together
So I'm a heart patient with congestive heart failure and a mechanical heart pump (LVAD). I can't be out in the heat for more than a few minutes, and it's been 100° here in Mississippi. We were having some friends over last night, and I wanted to cook ribs. My WSM and Weber Kettle are in an uncovered area on the side of my house, so the heat prevented me from using them. I’ll be damned if I would be denied, though, so I wrapped up some applewood chips in a foil pack with holes, placed it on a burner on my three burner Weber Spirit and cooked these bad boys. St. Louis cut ribs, rubbed, smoked at 225° for 5.5 hours. Sauced for the last hour. They turned out as well as anything I do on my bigger cookers. My guests were impressed and asked for seconds. I've been smoking meat for over twenty-five years but have never done it on a gas grill other than adding a hint of smoke to a quick cook.
Comment