Dry brined two ribeyes for two days, and grilled over oak and walnut in my kettle. Also grilled peaches and added some fresh whipped topping f0r dessert. My area was cluttered, and things got going, so this is my only photo.
-
-
What sort of flavor does walnut impart? Never thought of it for smoking and now you have me thinking. -
Jim White , I would say it is a stronger then pecan, it would be best likely mixed with more apple then oak. And something that can carry appreciate the stronger flavor. It is also likely a bit less in strength being I cooked in an open fire, no lid used on my kettle.Last edited by Richard Chrz; June 25, 2021, 07:11 PM.
-
-
Brisket and chuck blend cheeseburgers (delicious) and a chicken cheese burger.
Comment
-
Sometimes something tastes so good, you have to grill it twice in one week. (Chicken thighs marinated in gochujang, sriracha, rice vinegar, soy sauce, habanero hot sauce, ginger and garlic. Broccoli steamed and doused lightly with fish sauce and topped with parmesan cheese.)
Comment
-
I actually thought about trying some of the marinade with some shrimp, but, alas, by the time I remembered I was going to try that, the marinade was totally committed to the chicken.
-
There is something really interesting about this particular marinade. The chicken, even with a significant amount of char, come off the grill with this sheen/glaze like finish, even though there is no oil in the marinade. I suspect something in the gochujang or sriracha is contributing to it.
-
Went up to the butcher this morning to get a pork butt for a picnic this Sunday. While I was there I was looking at their "Braveheart" ribeye, which was priced higher than the others but looked good. Decided to get one of them to test out, to split with the wife for supper tonight.
Cooked it using the unbeatable technique I learned here on Amazing Ribs -- sous vide @ 131* for 2 hours, then cold shock, then reverse sear. Served it with a baguette and the remaining broccoli we had in the fridge from the other night
The verdict? It was outstanding! Wife took this picture of me on the deck right after we ate, the look of satisfaction on my face is genuine
Attached FilesComment
-
Great pictures Brad! I’ve seen so much improvement in your pics and cooks in the short time you’ve been here. You have truly been a shining example of someone who joined AR to learn and share their experiences with others. Congratulations! -
Panhead John I was just saying the other day, this forum has taken my cooking & grilling to several new levels. One of the best things I ever did honestly. My cooking abilities now are miles ahead of where they were before I joined because of all I've learned here
Regarding the pics...full disclosure...my wife took those food pics lol
My pictures just don't turn out as good it seems. She tells me it's largely because my phone camera is terrible. Maybe one day I'll get a better one
-
-
Had my sister's meat-loving boys here last weekend. Sticky honey chicken. Maple lime chicken. Potatoes. Poblano black bean baked corn. All was well-received. The corn scared the kids, though.
Comment
-
You bet! It's from Sara Moulton's Everyday Family Dinners (I like the cookbook). But, Google Books has a preview of the page: https://books.google.com/books?id=Rn...oulton&f=false
-
Yesterday I took a crack at the slow-cooked/smoked chuck roast recipe on the main Amazing Ribs site. It turned out really well - falling apart when I was taking the meat from my foil crutch, so easy to pull. Only thing I'd do differently next time is go heavier on the rub. I used a new Fireboard 2 Drive that my wife gave me for Father's Day - that thing is AWESOME.
It took just under 12 hours at 225, crutch when I hit 170 about 7 hours in. When the meat hit 205 I removed the Fireboard's fan and opened my exhausts a little and let the meat rise up to around 210 over the next 40 minutes or so.
Ate this with tortillas and onions/bell peppers, guac, etc. Yum!Attached FilesLast edited by ilooklikeelvis; June 26, 2021, 05:27 AM.Comment
-
-
In the dough with Ken Forkish.Comment
-
Some SnS Wings...Served with Amped Up Garlic Parmesan Sauce, Topped with Gorgonzola. Orange Cauliflower and Broccoli Roasted in a Sweet and Spicy Chili Sauce. Herbs from the Garden.
Comment
-
​
​Same theme as last week. Hot Italian sausage and red potatoes, smoked in cherry, then reverse seared.
Comment
-
Just a quick grill before the nightshift..
Comment
-
This day i cooked green beans/baby red potatoes on my weber gas..and 2 pounds sea scallops/and 12 Florida lobster on the weber/with arteflame over bb charcoal.
sorry only saved 1 picture..my back has been giving me fits..i guess i stored them in a unknown location...me and this phone at times???Attached FilesComment
-
-
Onion smash burgers on the Weber Spirit and a Lodge cast iron griddle.Attached FilesComment
-
-
Has anyone made New England Spider Cake before? Half cake, half cornbread.
Comment
-
Recipe is here: https://cooking.nytimes.com/recipes/...nd-spider-cake There ends up being a custard-like middle, so on my second piece I added some chocolate sauce on top. I also wonder about adding chocolate chips sprinkled on top to make it a little more like a less-sweet Boston Cream Pie. I'll watch for you all to experiment (improve upon) this recipe...
-
I give you open-face smoked meatball sandwiches: grilled sourdough bread topped with provolone cheese layered with smoked meatballs smothered in marinara sauce.
This is Malcom Reed's recipe. I did not use any wood this time and it came out the best. I find that wood, even a mild fruitwood, always tastes slightly acrid to me on ground beef. The meatballs absolutely have a mild smoke flavor from the drippings on the coals.
Here are the meatballs on the grate!
And here they are after about 30 minutes and they are all at roughly 160-165. Nailed it.
On goes the sauce, which I made the night before. (Also Malcom Reed's recipe. It's really good.)
The entire thing went back on the PBC for fifteen minutes to heat the sauce up.
And here is the finished product. I grilled some sourdough bread slices and topped then with provolone cheese, then poured the meatballs on top. Tasty!
Comment
-
Just another Prime Rib cook.
Who doesn’t love Prime Rib.
Paired with some mashed potatoes, horseradish sauce and au jus.
Comment
Comment