Steak salad Monday… reverse seared on the SNS Kamado using the cold grate technique.
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And I will comment before someone else does. Not as pink as I was shooting for. This steak hit 138F before I pulled it, and carry over took it into medium territory. A little more done than I intended, but sliced thinly on a salad, it was good, especially after slopping the slices around in the juice that was running out of the steak. -
fzxdoc Kathryn Thanks!
And yes - my wife prefers medium or medium-well to be honest, and so hitting 140 or so in carry over cooking was good from her stand point. You are right about the salad. We've been eating a lot of salads and such lately, trying to diet, and I measured out exact 4 ounce portions of steak for these (who knew you were not supposed to eat an entire 18 ounce steak by yourself, right?). We will have what is left cold on our lunch salads today.
Jim
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A precursor. Going to make 2 8 oz. stuffed burgers. We've been doing a lot of cooks and bakes for my daughter's family. She and their 4 year old still in quarantine till Saturday. It's tough. Sorry for the digression.
It will be pepper jack cheese, cowboy candy and bacon. This is from local farm. Think I posted the sausage they're make. Same stuff in a casing.
How could I forget. Meathead's beef rub. Pictures will be added
As promised. Delicious. A nice bite. As you can see I over stuffed the cheese, bacon and Cowboy Candy. The top sorta blew up. All good. Again the rub made a solid crisp topping.
Last edited by RichieB; September 14, 2021, 06:05 PM.Comment
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I know it is getting redundant but I have been working to perfect the cheese skirt. I have been eating one of these burgers about every other week for the last couple of months. It takes a little technique - I failed a bit in the beginning.
Cheddar cheese is a must - other cheeses will melt away. I start with a smash burger. Mine has some onion soup mix, a dash of Worcestershire sauce, and a dash of mustard. I smash the burger on the Blackstone and let it go for only about a minute on the first side. I use a putty knife/paint scraper as my spatula. Once turned, I pile the grated cheddar cheese, cover and put in two ice cubes. I let it go for about 3 minutes, covered. I carefully work the putty knife under the cheese about 30 - 40 seconds after uncovering. The griddle is on medium. If the temp is too high the cheese will burn. If you like cheese or you like cheese that feels like crispy bacon, you will like this.Comment
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Beef ribs from yesterday, and chicken wings basted in Polynesian sauce from Chick-fil-a the other afternoon…Attached FilesComment
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50 day dry aged bone in ribeye. Dry brined with salt over night and reverse seared on my Big Green Egg. There was a little more graying than I was hoping for, but it still tasted great!Attached FilesComment
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Depending on how it's looking I usually like to dial back the heat for the last minute.
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This made me look and there's one for sale near me for $450. Says like new condition, but that seems steep to me. Thoughts? Not sure how expensive these were when you could buy them new.
Edit: it is not "like new"
Last edited by Joey877; September 14, 2021, 12:10 PM. -
Joey877 $450 is steep IMO but typical since these are really sought after. I paid $50. That's the newer model than the one I have. I also bought a new rotisserie motor and a cover for mine. If you wait you might find one for a little cheaper but who knows?
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Ribs and beans the other day. First ribs I've done in months, and the first ribs I've done on the kettle in... a couple of years?
The beans were bourbon BBQ beans with some smoked belly and rib tips, and finished in the smoker. The ribs we're tasty, but could have used maybe another 20 minutes.
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Giving of myself again for the good of pizza science. Test batch on the dough getting another 48 hours.
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Dr. Pepper at same time, I am teaching myself more about pizza for my own benefit, expanding my learning. My Detroit pizza pan and Chicago pan both arrived today. New sauces, new cheeses, all kinds of fun ahead. -
Richard Chrz we may have discussed this in the past, but I have worked my way through American Pie, My Search for the Perfect Pizza by Peter Reinhart more times than I can count. The Neo Neapolitan dough has been my fav. I have to switch my styles of pizza at home because BF is Sicilian and loves that thick focaccia-like crust. -
SheilaAnn I do remember that conversation on a pizza thread!
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Wasn't planning to put this up, but it just turned out so tasty I decided to go ahead even though I had started eating before snapping the picture. Salad night. Baby romaine, cucumber, mint, grape tomatoes and feta. Dressing was lemon juice and olive oil with some salt, Flatiron UC Biber and sumac. Salad got sprinkled with a bit more sumac before the dressing went on. And the star of the show was a hefty amount of Rancho Gordo cranberry beans. Definitely would do this again. Served up with some crusty bread that isn't shown.
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At my girlfriend's request, I harvested some grapes from the front porch, then dried and chopped some Italian Plums for this chicken salad. I love me a grape forward chicken salad and am happy my grapes did so well this year. That was years in the making.
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My wife loves chicken salad with cut grapes, walnuts, celery, and tarragon. (So do I.) Yours looks similar. -
Dr. Pepper This was certainly similar. No tarragon and toasted pecans instead of walnuts. I mixed full-fat greek yogurt 50/50 with mayo for the sauce.
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Pictures dont do it justice. Some fresh caught Dorado smoked on my pit boss over home grown zebra lemons. Corn tortillas made by a local market ( yes I live in socal so ten tiendo) topped with queso fresco, cilantro, fresh tomatoes, and chives. Accompanied by a sour cream, lime, salt, pepper, paprika, sriracha sauce. Father in law said it was the best fish taco hes ever had. I've heard the same about my salmon from him and all I have to thank for it is this website. Thank y'all for all the great cooks and tips!!!Attached FilesComment
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We were so hungry, I failed to get a plated pic, but y’all have seen me make this before. Peruvian Chicken with Green Sauce. Steamed rice and black beans were served.
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