Mary had a little lamb, it went missing the other day...
Meathead 's Sheep Dip marinade. Garlic parmesan green beans, a premade ready-to-cook side from my local HEB. Store-bought garlic bread. Simple but delicious dinner.
Last edited by 58limited; September 18, 2021, 06:21 PM.
Dr. Pepper The lamb chops came from my local HEB grocery store. They are vacuum packed with the store label on them and are USDA Choice. Alas, no Costco within 120 miles of here
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Parmigiana di melanzane - Sicilian-style eggplant parmigiana. This was served as a side dish for leftover BBQ chicken and yellow rice. The blue and white spot in the last picture is the potholder/trivet showing through the glass pie plate.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Last night’s pizza. I used dough that was frozen, slacked out and "proofed" for about 2 hours. Not very happy! I bought this dough from my fav Italian deli. It’s like a 3# bag, so I split it and froze half. Meh. I just have to plan better.
Decided to make some kimchi today, first time doing so. This makes a nice spicy salad just as is without any fermentation! I used napa cabbage, parsnips, carrots, green onions, ginger, garlic, fish sauce, and gochugaru flakes.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
So here is tonight’s burger. Smoked Gouda was the cheese. But the real takeaway was the sweet potato/red potato mix tossed with the leftover rub from the Peruvian Chicken. It had a fun vinegar bite. Needed more salt, but was a lot of fun! (And PHJ serviceware, of course)
I was inspired by SheilaAnn 's recent Peruvian Chicken post to go back to that Kenji Serious Eats recipe again. It is great. Due to a change in schedule the one spatchcocked whole chicken and extra thighs and legs spent 30 hours in the cumin/garlic/sweet paprika/s&P/lime/vinegar/avocado oil rub.
I make 2 batches of the green sauce, one sin jalapeños & Peruvian Amarillo paste para los nietos, and one con para los adultos.
Cooked on the Weber Grill Grates, with outer burners on, chicken in the middle (although that aluminum sure conducts heat well!) A couple of small hardwood chunks from Hawaii for a little smoke.
Yardbird on the Smoke Vault. Rubbed with Meathead's Tuscan herb poultry rub. Great flavor. Served with risotto with fresh tomatoes, eggplant, and mozzarella.
Mr. Bones - We're envious of your time spent in Sicily, Bones. We haven't visited yet, but it's high on our list of dream trips. You clearly saw that my risotto was a riff on pasta alla norma!
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
Made Pork Loin with Onions & Apples, served with Colored Carrots & more Onions from the Garden. Simple but turned out ok. To me the best part is yet to come--thin sliced smoked pork loin sandwiches tomorrow.
We hosted my wife’s family. Sister and her family up from VA. her dad and stepmom up from TX - haven’t seen them in like 2 years. Figured that warranted 10 lbs of ribeyes.
went with a wet brine over night. Smoked on komado, seared on the gasser. Came out great!
Attached Files
Last edited by Dtax; September 19, 2021, 06:20 PM.
This made me go to the Blackstone for breakfast. It really happened but the photos weren’t worth posting/keeping. Hash browns were delicious but fell apart. Yoke broke on the way to the pan, making the bacon yellow. I think I will screenshot yours and send it the kids claiming it was mine.
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