Up until today, ask me to do a whole chicken, easy answer spatchcock. But not any more. We eat at a local BBQ, my wife asked how they do chicken. THEY GAVE us a pint of rub. And we put it to use.
spatchcock and the split breast bone. Sprinkle rub on inside. Flip over and spray skin with olive oil. Then a good coat of rub.
This is one of those cosmic coincidences that make you say "Hey... wait, uh..."
The killer dino ribs I made yesterday, a page or so back in this here thread, yielded an amount of leftovers that was not *quite* enough to be a centerpiece for a meal. While I was pondering how to proceed, and finding we had no buns I could griddle for some beef sammiches, my lovely bride suddenly remembered that we had some frozen quick-bake dinner rolls left from our Thanksgiving meal. Bingo - sliders!
So I broke up the remaining rib meat and heated it through on the stovetop in some butter, and since it was just so tender, my silicone spatula had no trouble basically pulling it in the pot. (God that sounds depraved.) Baked up the rolls, sliced and loaded with the beef, a little dab'll do ya of BBQ sauce, bit of sliced colby jack cheese. *chef's kiss*
There was EXACTLY enough beef to PERFECTLY fill the SIX dinner rolls we had left, as the slider buns, three for each of us. *cue Twilight Zone theme* Cosmic, man. Cosmic.
Last edited by DaveD; December 19, 2021, 06:03 PM.
When I lived in Houston (far southern reaches, Clear Lake area), my workmates and I would go to our local Rudy's pretty much every Friday. Their sauce is outstanding, definitely my favorite. We order it online from TX, and the shipping ain't cheap, but we gotta have it.
First cook on the TS70P. Fire management was a fight (didn’t have a good starting fire and had to really work hard to get it to stay above 220). Smoked for 4.5 hours around 230. Brined for 24 hours, rubbed, snd BBq sauce glazed. Combo of cherry and oak wood.
It was a real challenge but I had a blast and can’t wait to keep playing with her and working on my fire management.
Today I smoked a 7 lb. pork butt, and a Butternut squash. Add to that some buttermilk - cheddar biscuits, a little homemade bbq sauce and I'm good to go This was my first time adding cheddar to my biscuits and even though I added 1.5 cups of the finely grated cheese the taste was subtle. I think next time I'll use a more course cheese
Attached Files
Last edited by Starsky; December 19, 2021, 07:35 PM.
So I tried chicken cordon bleu following Guga’s sous vide video. I used plain panko bread crumbs and baby Swiss cheese though. I was surprised how well it held its shape and the cheese. Tasted really good. Might want to use a more powerful cheese next time to get more flavor to come through.
My first Prime Rib cook! Followed Meathead recipe to the T! Bones off and into the gravy pot, Mrs O’Leary’s rub hit with chipotle and ancho chile. Smoked on the pellet smoker at 225° till it hit 115°, seared to perfection! Side of home made russet mashed potatoes with gravy and french beans. Wife and I each had an end piece……OMG it was awesome! Thanks to jfmorris for the heads up on the Publix sale!!!! Wind was blowin’ dog off the chain, had to blanket the smoker and uh, uh, get creative with sear burner. 😂😁🤓😎
Family favorite: Icelandic farmed Atlantic salmon, cut into rectangular slices after scaling and skinning. Olive oil, salt, black pepper, dill. Cooked on the flat side of Grill Grates on the Weber propane cooker, hot! Turned every 80 seconds, so 4 x 80. Five minutes, that's all. Skin is like salty potato chips, except it's not potatoes.
Skin closeups
Salty, caramelized surfaces
Combination of crunchy salty exterior, super moist interior. High heat, quick.
Last edited by Dr. Pepper; December 20, 2021, 12:35 AM.
smokenoob This fish has a high oil content, and I don't oil the Grill Grates. There's never been any sticking. I leave the burners on high or just shy of high, turn on the stopwatch on my watch, and use long tongs to turn them onto the next side every 60-80 sec. It helps to have a big fish, and I always ask the fishmonger to cut from the front of the filet. But, of course, you are your own fishmonger, ¿verdad?
Dr. Pepper you live in Seattle. I was there for a year and the wild salmon was so good I can't eat farm raised. Is that Icelandic Farmed as good as wild caught?
Old Glory We also love wild, line caught Chinook (King) salmon. But, this Icelandic farmed salmon has become our favorite. It costs $19/lb, on sale for $16 (vs $30-40 for wild King.) And, it’s sustainable. As China & India increase protein intake, the oceans can’t sustain our eating wild seafood. Sad. But, we don’t all get our meat from the forest. A local chain, Met Market, has the local exclusive for this salmon.
Last edited by Dr. Pepper; December 20, 2021, 10:53 PM.
It finally cooled off enough here in Houston to where I just had to do a pot of chili. Turned out pretty dang good and paired perfectly with….Coors Light and garlic bread. I’m easy to please.
Last edited by Panhead John; December 20, 2021, 10:18 AM.
I bought an on sale rib roast last weekend, broke it down into steaks and one 2 rib roast which we had for dinner on Thursday (check out smokenoob 's post above, it looked just like that). I thin sliced some of the leftover roast and made French dip sandwiches using MH's beef gravy recipe for the au jus on Friday (ya'll know what a French dip sandwich looks like).
But, to me, roast beast hash is the ultimate leftover meal for prime rib. Pretty standard recipe:
Breakfast, lunch or dinner
Servings: 4
Ingredients:
2 large potatoes, cubed
1 medium onion, diced
1 red bell pepper, diced (and/or a diced poblano or 2 if you have some)
4 - 6 oz mushrooms, sliced
2 -3 cloves garlic, minced or pressed
Whatever leftover roast beef ya got (about a pound in this case), cubed.
2 cups shredded sharp cheddar cheese (optional)
Seasonings to taste. I used Goya's adobo (plenty of salt in that), black pepper and smoked cayenne. A little Tony C's would be nice as well. If it's good enough for Aztec Spanish cuisine it's good enough for me!
Method:
Cube potatoes then soak in cold water for 30 minutes.
Dice the onion and peppers, cube the beef, slice mushrooms, prep the garlic and set aside.
Drain the potatoes, lay out on a kitchen towel and pat dry. In a large, preferably cast iron skillet, heat 2 - 3 Tbsps of cooking oil of choice over medium high heat until shimmering. Add potatoes and fry, turning occasionally until they start to brown, 15 minutes or so. Add the onions, mushrooms and peppers, mix well with the potatoes and continue to fry and stir until just softened, 5 - 7 minutes. Add garlic, mix well and cook for another minute. Add beef, season to taste, mix well and cook until desired doneness (I prefer it just as the pink is disappearing). Remove from heat, top with cheese and cover for 2 -3 minutes, or serve immediately.
We enjoy topping with a fried egg or 2, a side of sour cream and a dash or 2 of hot sauce.
Last edited by CaptainMike; December 20, 2021, 11:35 AM.
This is a follow-up to what I did with my Akaushi brisket. I conventionally smoked the point half to jiggle-jiggle doneness and did brisket burritos with that bad boy. The flat sat in the brine for corn beef for 7 days and was rinsed for another 24 hours with several water changes. I then sous vided it at 150*F for 24 hours. I smoked to pastrami with a little oak wood using a new pastrami seasoning I'm experimenting with. Here's the result sitting on my cutting board straight from the pit, ready for sandwiches. Completely rendered and tender, I can't make it any better.
Made the recipe that was posted recently under "marinated chicken thighs", apologies that i dont remember the author. I can say, its bloody delicious. Made use of my new avid armor chamber marinade function and i can say this might be my go to chicken for a good while.
Grilled on my napoleon gasser. Made the marinade while the thighs where thawing to let flavors meld. Followed the marinade directions for the vac sealer and i swear it was like the thighs had been sitting in marinade overnight.
Last edited by grantgallagher; December 20, 2021, 05:40 PM.
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.
Did an Omaha Steak pork chop. Was thinking Smokey Joe. 22 and wind. Too old for a 1 chop cook. So in the the Ninji. Dry Brined and blessed with Memphis Dust. Sweet Potato baked the traditional way, in the oven.
This was my first time adding cheddar to my biscuits and even though I added 1.5 cups of the finely grated cheese the taste was subtle. I think next time I'll use a more course cheese
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