beer can burgers and Dijon mustard baby potatoes..on the e weber 22 ,with sns and b&b charcoal..
grilled mushrooms, shallots,bell pepper,,and jalpeno in beer,with mozzarella cheese..wraped with bacon and Johnsville sausage bacon strips. bbq pit boys orginal idea
skipsdaughter ‘s Butternut Squash Curry soup topped with rye soldiers, apple slices, and gjetost caramel cheese. Our first go with her recipe and it is outstanding. Thanks Gwen!
Wife doesn't do fat, so saved this cook for while she's out of town. I'm not sure what I think about this cut from wild fork. The meat itself is VERY flavorful and tender, but it was also very uneven size wise I think?
The wild rice is from Rancho Gordo and is AMAZING. It was so fragrant while cooking it,, and so different than uncle Ben's and the like.. This is getting a permanent place in my pantry!!
Dr. Pepper Yes it is also called rump cap in some parts. Very thick fat cap, but otherwise looks good. You could always trim it down a little to help avoid a grease fire on your bbq.
Bacon! Four slabs of black pepper bacon for my staff at work. I am making two for me as well but I am also cooking ribs so I decided to divide the cook into two cooks rather than crowd everything into the KBQ at once. Total bacon weight before curing and smoking: 35 lbs / 6 pork bellies.
Last edited by 58limited; October 16, 2021, 04:04 PM.
12 lb choice brisket from Creekstone Farms. Brined and rubbed with @Meathead's Amazing Red Meat Rub. Cooked overnight on the Smoke Vault at 225 F with post oak chunks. Pulled after 10 hours, after the brisket started to leave the stall, and wrapped in paper. Finished in a 225 F oven. Total cook time was about 13 hours. Rested in the faux cambro for about 3 hours. Stupid good.
Impressed with the great bark that set using Meathead's rub.
Served it up with some Lompoc pintos cooked with ancho chiles from the garden.
Dr. Pepper - fairly simple. Soaked 1 cup of pinto beans overnight. Sauteed 1/2 onion, 3 minced garlic cloves, and a couple of chopped anchos in brisket and bacon fat until tender. Add the beans, 2 cups of liquid (I used 0.5 cups chicken broth and 1.5 cups water), 1 bay leaf, sprig of sage and sprig of thyme. Bring to a boil, then simmer for 1.5 hours. Season with salt and pepper to taste.
Do you happen to know what brand your steak knife is? I've been looking to replace my serrated knives, and that looks like it would match our current cutlery pretty well. Also really dig the olive in the jalapenos, never seen that and I like it a lot.
They are from a stainless steel Chicago Cutlery Insignia block set. The olives were chipotle seasoned and help to keep the Boursin mix in. Meathead’s recipe from this website.
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.
Tex-Mex night in Chincoteague. Leftover sparerib nachos and and Frozen Chinco-ritas! Nachos water great. I had the narrow half of a smallish rack of leftover ribs that I reheated in foil in a 400°F oven for about 15 mins. Then I pulled the bones and cartilage out and shredded the meat up. I ended up with 8.35 ozs. of meat. I cooked a white 12oz package of bacon, too. Additional toppings were black olives, pickled jalapeno slices, Rotel hot tomatoes (with habaneros), a half a red onion, diced, equal parts extra sharp NY cheddar and pepper jack, chipotle crema, sliced scallion greens and chopped cilantro leaves. This was the ribs, reheated and the bones removed.
Rib meat and chips.
Rotel hot tomatoes.
Jalapenos.
Olives, red onion dice and crumbled bacon.
Cheese and baked at 400°F for 10 minutes.
Chipotle crema, sliced scallion greens and cilantro. Frozen Chinco-ritas in the background.
I give you Szechuan Beef, from STCG's recipe (https://www.thecookingguy.com/cookbo.../szechuan-beef). This was good -- and certainly fun to cook -- but it wasn't quite what I expected. I was hoping it would be spicier. I need to add more red pepper flakes and/or serranos.
The dish is fairly straight-forward: thinly slice flank steak and marinate in soy sauce and cornstarch. Then brown it in a cast iron skillet. (Wow, that cornstarch really helped on the browning. This is the first time I've done that.) Then sauté some red bell pepper and onions, then add pepper flakes and some crushed Szechuan peppercorns, then some garlic and ginger. Mix the meat back in and add a sauce (soy paste, brown sugar, hoisin sauce, and more cornstarch).
I am really happy with the way the steak turned out. I nailed the doneness and the cornstarch gives it this luxurious mouth feel. Good Asian flavors all around.....
.....except for the Szechuan peppercorns. This was the first time I have used these. They are interesting, I will give you that. They are not spicy. In fact, unlike regular peppercorns, they activate your touch sensitivity of your tongue and mouth. It is a mild numbing sensation, but I found it annoyingly tingly. I really didn't care for it. The flavor of the peppercorns is very unusual....they are very floral. To me, they taste like gin, actually. Perhaps I should use less....I used an entire tablespoon for the entire dish.
I'll keep at this. I do like the thinly-sliced beef thing with stir-fried vegetables.
Reheated a portion for a late night snack. Upped the heat factor by dumping in some more red chili flakes and a dash of habanero powder. Still not sure what to make of this numbing sensation. I think I put way too much in. I'll halve it next time. It's not unpleasant per se, just so different...and it can get a bit much. I feel like I have a 9v battery affixed to my tongue.
The problem with watching food related shows on tv is I wanna cook a lot of the stuff I see. I couldn't resist making this Amish Cinnamon Bread from Cook's Country. There is a paywall for this recipe at the Cook's Country website, but you can get all the ingredients from the linked video. The only change I made was to add 8 oz of chopped pecans, (from another recipe).
These were the best smoked chicken wings I've done on the Big Green Egg yet. Bought a smaller pack of wings because it was just me and the wife this time. Also had some sous vide corn and a baguette from Kroger
Comment