So, had to make some Tacos to keep up with the Joneses.
Fresh Ling Cod, dipped in milk, rolled in corn flour with a little wheat flour, salt & pepper, fried in avocado oil with a little butter
mayo/sour creme/roasted pepper sauce
cabbage
avocadoes
cilantro
roasted & fresh tomatillo, roasted chilis, lime salsa
on corn tortillas, of course.
Last edited by Dr. Pepper; September 10, 2021, 11:31 PM.
Reason: Clarification editing.
I’m with jfmorris on this one. Don’t want to be critical of someone’s cook but my wife and I are taking my neighbor out to breakfast in AN HOUR. Come on - you are killing me with this photo. I am starving now!
Jim White you hit the nail on the head! I would much rather be making up a mess of breakfast food on the Camp Chef rather than struggling to lose a couple of pounds a week...
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.
Ok, here's the results. Wegmans 12 oz. Strip Steak. On Kettle. Fully chimney pushed to one side for indirect. Temp to 225. Actual 235ish.
Rub on in fridge about 3 hours.
On indirect flipped 2 times. IT 110. Over to direct and flipped a couple of times. IT 130 and off.
Results. Picture worth a thousand words. A bit of crunchy with the bark. Taste, exploded with everything bite.
Note. I am not paid for this endorsement. ​ ​ ​
Picked up a whole 14 lb boneless rib roast from Creekstone Farms. Sliced it up for steaks that headed for the freezer. Kept out a couple to grill tonight over an oak fire on the Buckaroo. Served it with sauteed mushrooms, brocollini, and grilled corn.
That's blue cheese, verdad? Looks nice. I prefer cutting them into steaks. Rib roasts have a deficient surface to volume ratio, not enough salty caramelization hits the palate.
Dr. Pepper - yes a bit of blue cheese. flyingpiglet was having some on her steak so I had a dab. I'm usually not a fan, but it was tasty. glitchy - Right, the objective for this roast was steaks. Have also cut rib roasts out of earlier ones. But I prefer bone-in for standing rib roasts.
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.
Ok, here's the results. Wegmans 12 oz. Strip Steak. On Kettle. Fully chimney pushed to one side for indirect. Temp to 225. Actual 235ish.
Rub on in fridge about 3 hours.
On indirect flipped 2 times. IT 110. Over to direct and flipped a couple of times. IT 130 and off.
Results. Picture worth a thousand words. A bit of crunchy with the bark. Taste, exploded with everything bite.
Note. I am not paid for this endorsement.
Thawed out a couple of Costco's version of Picahna, which has had the fat cap removed, and is labeled sirloin cap. I cut them into steak sizes and vac freeze.
1. Dry Sous Vide: S&P, then in the oven, on a rack, at 220 until IT 122
2. Wood fire sear with frequent turning.
3. Eat
This has 1-2 mm of grey band, but not dry. As you can see, one side may have spent too long on the grill (I was momentarily distracted.) However, personally, I will accept that depth of grey in return for the surface flavor. 🤷ðŸ»â€â™‚ï¸
Dino Ribs on the BGE. I had a friend of mine that is gearing up for harvest season and he asked me if I could smoke these for him because he is just too busy. So....hear we are. This cook went great. I used some small oak splits and a firebox of B&B charcoal. Beef ribs and pork belly might be my favorite BBQ items. Between those two, it toss up. I think fat might have something to do with it.
So I wanted to try my first rack of ribs on my new smoker. However supermarket had sold out and I could only get the chopped separated ones. So rather than sulk I got these and gave it a shot. Could have done with maybe an hour more above the 3.25hrs but taste and smoke ring were bang on in my Newby opinion lol. Going to try and a full rack and try again in couple of days. Rubbed with Nandos bbq rubb as my home made one a bit on the warm side for my daughter and polished off with honey bbq sauce from HP.
Blasphemy Ribs
Here is a new way to cook ribs that I am calling Blasphemy Ribs.
Normally we smoke a whole rack of ribs, low and slow, for 5-6 hours. Then we cut
Filet mignon dry brined overnight with salt. Then sous vide for about 2 hrs to 131 F, brushed with some oil and sprinkled with pepper. Finally seared over the ridged portion of Grill grates-striving for grill marks sorry Meathead
The Burbon BBQ beans recipe on the Amazing Rib site. Using the option to soak the apple in the bourbon. Great recipe if you like sweet beans. Edit: Added a picture of the bacon, bell pepper and onion. I added meat chuch honey bbq to onion. Smoked most of the bacon with killer hogs bbq rub. I use way more bacon than recipe..
Attached Files
Last edited by saneric38; September 12, 2021, 11:28 AM.
I took my run at smoked cream cheese. Used regular block of cream cheese, Plowboys Yardbird rub and Stubb’s Sweat Heat. The cross hatch cut allows for more surface area and easy "serving" size.
Cooked at 250F, 1.5hrs. Small block of pecan for smoke.
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