Maple Whiskey Bacon, eggs from our own birds. Sunday morning at its finest
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Put a pork picnic shoulder in the pellet grill for a long low smoke on a nice fall day . Dry brined and rubbed with Meathead's Memphis Dust.
After 2 hours, spritzed with apple juice.
After a few beers and a few hours in the stall finally ready to wrap.
Probe tender and ready to pull.
The final product, I didn't want to make sandwiches so I chopped and shredded the shoulder for the texture to have it as a main dish.
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Cooked another of the large ribeyes that I cut up from the 7 bone roast I bought earlier this year. Rubbed with the Steve Albini rub and then front seared over JD charcoal.
Served with assorted roasted radishes and steamed broccoli.
Don't worry, the rib meat trimmed off the bone when frenching was turned into scooby snacks.
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Steve Albini Rub:
INGREDIENTS
2 parts good sea salt
1 part black pepper
1/4-1/2 part sumac
1/3-1/2 part ground coffee
1/4-1/2 part garlic powder
1/4-1/2 part cocoa powder
I used 10g as "1 part" and ended up with good coverage for this ~2.5lb steak with probably 1/3 of the rub leftover.Last edited by gboss; October 18, 2021, 10:56 AM.Comment
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Porter Road dino ribs. Seasoned with Meathead's red meat blend. Sous vide at 160°F for 30 hours and then refrigerated overnight. Smoked with oak for about 3 hours.
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I have been craving lasagna for quite awhile. I had a recipe from a guy named Ralph Perry from 40 years ago that I lost and I have been in mourning for for years. All I remember of it was you were supposed to add Chianti to the sauce while singing O Solo Mio. Fast forward to Saturday, and I ran across this recipe from that fine Italian chef Ree Drummond ( ok, I don’t think Ree is Italian, no respectable Italian would use fake parm in public). So I tried it out and it is delicious. I did it exactly per her recipe, down to the fake Parmesan cheese in the can
https://www.thepioneerwoman.com/food...asagna-recipe/
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Looks pretty good, Heathen. I was probably 30 years old before I knew Parmesan cheese came from anything but a green can.Last edited by CaptainMike; October 18, 2021, 11:30 AM. -
CaptainMike I was surprised at how good it is. She also uses cottage cheese instead of ricotta. Sacrilege!!!
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Chicken lollipops cooked on the Pit Barrel. Coated with a heavy amount of Memphis Dust and finished with a dip in some Blues Hog sauce.Attached FilesComment
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Sous vide top sirloin to 125. Went into the pool a bit on the cool side, swam for about 2 hours. Was from The Back of The Freezer, so had potential for being not great, so put some Worcester into the baggie to help with flavor
Removed the swim trunks,, then patted dry, probably cooled off a smidge moving from sous vide to paper towels to plate to grill.
Then seared on Hot Grill for about 60s per side (took about 5 mins????) until 130 or so
We think the temp was fairly spot on with what we were aiming for. Flavor and texture were decent, aside from one small fatty piece that was easily discarded.
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Burger night on the Kettle. Mushroom double cheeseburger.
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As I mentioned last week, a New Mexico friend sent me some Lemitar chile to sample, saying he likes them better than Hatch. They arrived Friday afternoon just before we hit the road for the weekend. Turns out he sent a whole six pounds! So generous.
Into the fridge they went.
This afternoon I followed his directions, which called for roasting them caveman style:
Then they steamed a while in plastic bags and the skins came off really easily in running water. I decided at that point to do a quick freeze just on sheet pans while I ate my dinner:
Then after dinner I pried them off the pans and put into vacuum sealer bags.
I did some sampling. Very tasty. Can't wait to cook with them.Comment
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Jim White Where do they stand heat-wise? I'm always tempted to buy the hatches when our local grocery market sets up their outside pepper roasting display, but usually find them to hot for my/our liking. -
Dr. Pepper He said he got peppers from the "Medium" bin and the "Hot" bin. In theory, the hot ones are the longer ones. He also said he sampled a medium and found it mild, but that's by New Mexico standards. I'm hoping to do a cook within a week that will feature the hots and we'll see how hot they are.
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Well, tonight we were celebrating TWO birthdays - my daughter's 29th (on the 16th) and my daughter in law's 27th (on the 17th). The menu (chosen by my daughter) was hibachi steak, chicken, veggies and fried rice. I pretty much followed a video put out by the Hungry Hussy, but with my portions MUCH larger to feed 8 adults. I only have enough leftovers for lunch tomorrow I think!
I was getting lonely, having started the cook with the veggies, and no one outside with me...
But the crowd gathered pretty quick when they saw the steam out the window! The birthday girls were to the left and right, up by the Camp Chef FTG900 (staying warm, and handing me bowls as needed).
I have several in-process shots of the cook, but none of the finished rice, which was the best I've yet made. I learned things from Hungry Hussy, like drying the rice out in a pan in the fridge for 5-6 hours before the cook, and cooking the rice longer than I used to, until it is "happy rice" and starts jumping!
And by popular request, there WERE onion volcanos (or the same one relit twice!). My son in law gave me a bottle of vodka just for this purpose.... I will have to work on my technique, as it was not shooting out the top as much as the one the guys at the Japanese steakhouse do.
All in all, a GREAT cook that took advantage of every square inch of the largest Camp Chef flat top grill! And I loved the move to having it at the end of the 11 foot long outdoor table so I could do all my tricks for an audience! This kind of cook is quick - about 20 minutes start to finish, give or take.
All in all we wiped out MOST of 4 cups (uncooked dry measure) Jasmine rice, a big mess of zucchini, mushrooms and vidalia onions, 4.5 pounds of choice NY strip and 4 pounds of boneless skinless chicken thighs.
There was homemade cheese cake (made by by son) for dessert. I'm heading for a food coma for the night...Last edited by jfmorris; October 18, 2021, 09:42 PM.Comment
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Roasted chicken Caesar salad. We like anchovies.
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Wok with pork today..
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