Did a Prime 1 Tri-Tip SVGGG (sous vide at 131*F for 3 hours then seared on my gasser with the flat portion of my grill grates). Paired it with some garlic parmesan fettuccini with tomatoes and a vinegar slaw. Came out pretty good.
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I was scrolling up from the bottom of the page, seen this, liked it immediately, then said to myself "gotta be Troutman here". -
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A lot of people thought it was me. 🥸Last edited by Panhead John; September 2, 2021, 07:23 PM.
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Wife surprised me for my birthday with a hog butchery class at Pendulum Fine Meats in Norfolk, VA. From the class, I was able to keep/purchase a couple of cuts and one was the pork brisket. You read that correctly. Cooked it up on the Grilla with apple and mesquite mix. A little bit of Bad byrons, mixed with brown sugar and black garlic. Holy cow (in this case, hog!); it was good eating. Recommend you stop by Pendulum if you get the chance; their hot dogs (made in house) are well worth the trip! Bacon is top notch and they make all kinds of sausage. Great stuff and a great experience.Attached FilesComment
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41 years ago today, I married the only girl I ever dated. She is still with me and believe me she is a Saint.
I made her dinner. Filet and shrimp with a butter sauce, roasted asparagus and smoked mashed potatoes.Attached FilesComment
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Promised my 9 yr old daughter I’d make a batch of pork and chive dumplings. She promised she would help fold them. I kept my promise, she did not (she made three dumplings then bailed) Recipe from Woks of Life (but using store bought gyoza wrappers). Getting better at my pleating.
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Got some prime short ribs, in this case cut extra short which is perfect for just the two of us. Made me work a bit as they were fairly different from one another in thickness so one finished about an hour ahead of the other. No problem, just had to juggle hold time a bit.
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fzxdoc, Kathryn, I had this brilliant idea to help you convince hubby to embrace the wonders of fattier meats. I was going to suggest you have a custom T-shirt made to wear with the emblazoned message "Fat is Flavor". I mentioned it to my bride over dinner and she shook her head and said, "No....that's not something you suggest a woman wear." I said "Why not?" She muttered something about men being from Mars, women from Venus.......................whatever the heck that means............
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Funny, I have tried her recipe (to the letter) and was not that pleased. What did you change?
I find it funny when a recipe is online and a commenter says "I changed this and that and that and this, and I hated it". That’s why I always do a recipe as written first and then adjust to our tastes. -
SheilaAnn - I used two chicken breasts instead of a whole bird, so I had to downsize everything, and I wound up kinda winging the amounts. I also added diced potatoes to the filling 'cause we like taters in our pot pies. Other than that, I think I followed the recipe... -
SheilaAnn , I'm just like you. I try to follow a recipe as written, at least the first time around. If we like it, I may tweak things on the next go-round.
I usually find Ree Drummond's recipes so bland, but if RonB and his wife liked this pie, it must be something special. That said, one Ree Drummond recipe that my family really likes is her Funeral Potatoes.
Kathryn
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Blackened Salmon along with Argentinian Red Shrimp! Love cast iron for searing! Seared salmon for about 3:00 min each side with 1 extra flip for about 1 min to get to temperature and 2:30 min each side for the shrimp over medium to medium high heat.Attached FilesComment
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Awesome, looks great!
Red Man Here’s you some blackened salmon
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"Pulled Beef"….Smoked Chuck Roast with a little Mushroom & Onion braise! Smoked between 250 and 275 for about 3 hrs until I had the color I wanted (around 160 internal), placed in pans over sliced onions, mushrooms, and beef broth then covered with foil and kept on the smoker until meat was probe tender (took one to 210 internal and the other at 212). Key is to let them go until they are tender, not necessarily all by internal temps). Delicious!Attached FilesComment
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Man I see tri tip, shrimp, salmon and here I come with omelette, like a Debby Downer hahaha
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Took lunch to our facilities staff today after a long month of last-minute starts and adjustments at the college. Beef sandwiches and hot chicken sandwiches. Cauliflower salad. Baked beans. Festive salad.
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Bbqmikeg I've added peaches, but not apple pie filling -- I'll try that next!
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These are modified Moink Balls. Started with Cevapi (seasoned beef, pork, lamb), wrapped in home-smoked bacon and smoked in my Webber Bullet.Attached FilesComment
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Did trout for lunch.....but wanted something different than my usual blackened or Korean style. I remembered someone suggested using mayonnaise as a binder for the seasonings so I gave it a try.
I heated up a cast iron skillet with some avocado oil to just under 500, then placed a dried (and unseasoned), trout filet in, skin side up. I let it go for 2 minutes and 30 seconds (probably could have gone an extra 30 seconds).
I then took the skillet off the heat and flipped the trout. I then covered it with about a tbl of mayonnaise -- probably should have used a bit less -- and then seasoned the filet with Paul Prudhomme's Magic Salmon seasoning.
I let it finish in a 325 F oven for ten minutes. (I keep the oven temp a little low due to all of the sugar in the rub.) Pulled it at 145 F.
This turned out quite good. There is an undeniable richness the mayo adds to the trout (and it tacked up nicely, and didn't run off) with a bit of "tang."
Served with steamed broccoli and covered with parmesan cheese:
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I love Duke's too, Mr. Bones . But the Kewpie mayo is made with only egg yolks (instead of yolks and whites) and rice vinegar instead of white vinegar. It's richer with a more interesting flavor.
They sell an American version at our local grocery store, but I buy the Japanese version only because it tastes better.
I get it from https://www.kewpieshop.com/. They sell both the American and the Japanese brands. I also always toss in a bottle of their Deep Roasted Sesame Dressing. So good.
K. -
That is an excellent idea; I actually have some Kewpie mayo in the fridge. I've only used it once or twice, but I do think I prefer it....more tangy and flavor-forward than traditional American mayo.
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