Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
With heat indices 100 plus, storms coming through with straight lines winds close to 60 mph thunder and lightning along with torrential rain, I thought cooking indoors was the right choice.
I made it a Trade Joe's meal. Fried Ravioli, Mozzarella Sticks and Marinara Sauce. With a couple of slices of my home baked baguette.
Edit, done in the Foodi on Air Fryer.
Sorry, I had all ready eaten some priori to the picture.
Last edited by RichieB; August 12, 2021, 09:23 PM.
I got the idea from this web site, I made some smoked salsa yesterday with fresh tomatoes and Jalapeños from our garden. We had two left over ears of corn so I put that in as well with some onions and lime juice. It has a nice taste to it, I will do this again. I get most of my inspiration/ideas from this web site by the way.
Smoked Chuck Roast on our local Mexican bakery tortillas. Great summer meal. Dry brined then rubbed with Big Bad Beef rub and brought to 205 and held for a bit.
Dr. Pepper science is the machine, I’m just pulling the levers. Lol Jim White thank you, I’m pretty lucky they let me do this. WayneT thank you, I get them most of the time, I still have my loaves that make me say, damn, do I know anything about this. Lol 😜
Last edited by Richard Chrz; August 13, 2021, 10:09 PM.
Gobble ... Gobble. Wet brine for about 18 hours. Spatchcock, injected and rub added. Cooked at 300 degrees with a smoke tube on GMG pellet smoker. Took off when breast meat reached 162 degrees. Very moist and really liked the smoke profile which I would not have achieved without the smoke tube.
Well you win som, you lose some. Tonights cook fell into the lose some bucket.
Chicken thighs on the mini gasser. I have done these a hundred times with success. Not tonight. I used a different rub than usual and it had way more sugar than realized. So it burned badly and the result was a negative. 👎
I didn’t take any pics of the result. Why bother? So Leftovers for dinner tonight.
Hey, can’t only post the wins can we? We learn from our mistakes.
Emily's English Roasted Potatoes from Barefoot Contessa. Preheat the oven to 425 degrees.
Bring a large pot of water with 2 tablespoons kosher salt to a…
Friday Night Fajita Night: Home Seasoned Sirloin Mexican Style, Homemade Fresh Guacamole, Farmers Market Mexican Street Corn, Caramelized Red Peppers and Onions, Griddle Warmed Tortillas. Plain Low Fat Yogurt in Lieu of Sour Cream. Sirloin is my new favorite thing!
troymeister You get a decent sirloin, you have scored!!! And it’s easier on the wallet. Now I want fajitas!
Sidebar: my very first fajita was a Tex-mex restaurant (not the chain Chili’s) in a suburb outside of Dallas. We schmeared butter on the tortilla, then loaded with chicken, peppers, guacamole, etc.
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