We are babysitting the grandbabies all day Sunday, so I decided to try to cook ahead for them today. No idea if they'll eat this. If they don't it will just go into the fridge for our daughter. Found one last package of boneless, skinless chicken breasts in the freezer, so I put together a quick white sauce and some frozen veggies with it and topped with Bisquick. Instant pot pie.
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Show Us What You're Cooking! (SUWYC) - Volume 23, Fall 2021
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Club Member
- Sep 2019
- 2580
- Gainesville, FL
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I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
BBQ Guru UltraQ
Anova Precision Cooker Nano
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Club Member
- Nov 2017
- 7153
- Huntsville, Alabama
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007)
- Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
- King Kooker 94/90TKD 105K/60K dual burner patio stove
- Lodge L8D03 5 quart dutch oven
- Lodge L10SK3 12" skillet
- Anova
- Thermoworks Smoke w/ Wifi Gateway
- Thermoworks Dot
- Thermoworks Thermapen Classic
- Thermoworks RT600C
- Weber Connect
- Whatever I brewed and have on tap!
Tonight's dinner consisted of a flank steak, marinated for 24 hours in Meathead's London Broil marinade (great flavor!), then patted dry and grilled direct over charcoal on the SNS Kamado, flipping every minute until it was about 135F in the thick end and 145F in the thin end of the flank steak. Perfect for sharing with SWMBO who likes it medium well, and having some medium rare for myself. It was accompanied by some grilled artichokes, brushed in butter and seasoned with seasoned salt.
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Club Member
- Aug 2020
- 6163
- Houston, Texas
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2 SnS Kettle Grills with Drip N Griddle Pan
SnS Insert For the Kettle
SNS Rotisserie Kit
Pit Boss Ultimate 2 Burner Griddle
Vortex
ThermoWorks Remote Dual Probe Thermometer
ThermoPro TP-19 Instant Read Meat Thermometer
Choice brand portable gas burner
Wusthoff Knife Set
One of my favorite meals of all time, corned beef and cabbage with cornbread. Since I’m a lazy bastard sometimes, I don’t do my own corned beef. I bought a package at HEB and boiled it. There, I said it, I boiled a brisket! Added a head of cut up cabbage about an hour before it was done. I also used the seasoning packet that came with the corned beef. Gotta tell ya, it was awesome. I boiled the brisket for about 4 hours and you could cut it with a fork.
Last edited by Panhead John; October 29, 2021, 07:28 PM.
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I believe this is BrusselSproutBrad’s first post ever without his customary piece of crap excuse for a vegetable, not featured.Last edited by Panhead John; October 29, 2021, 09:00 PM.
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I was about to fix some brussel sprouts to go with it, but I had already had those for breakfast, brunch, and lunch so I decided to give them a brief break
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BradNorthGA I think you may have some 'Sconsin in you. Those look great.
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Club Member
- Apr 2018
- 4919
- Western Mass
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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.
Baked a different rye recipe. Called for up 48 hour's in fridge. I did close to that. Will use it tomorrow. Smells wonderful. Recipe is K.A.
https://www.kingarthurbaking.com/rec...ad-ever-recipe
Recipe didn't call for caraway seeds. Not in my rye recipe. Added 2 tablespoons.
Results ham sammi with spicy mustard. Sorry, took a bite b4 thinking of taking a picture. Delicious.
Last edited by RichieB; October 30, 2021, 03:59 PM.
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Onions and mushrooms are a staple when I do strips. Looks great.Last edited by Panhead John; October 29, 2021, 10:48 PM.
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Perfection. For all three parts.
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Club Member
- Aug 2017
- 7570
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Primo XL
Weber 26"
Weber 22"
Weber 22"
Weber 18"
Weber Jumbo Joe
Weber Green Smokey Joe (Thanks, Mr. Bones!)
Weber Smokey Joe
Orion Smoker
DigiQ DX2
Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
- With Infrared Sear Burner
- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
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Club Member
- Feb 2021
- 337
- Near Athens, GA
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Outside tools:
22" Weber kettle (2x)
Santa Maria grill attachment
2-burner Camp Chef Explorer propane stove
Temperature tools:
ThermaWorks Smoke
ThermaWorks ThermaPen Mk4
Inside tools:
36" Viking gas range
Anova sous vide
Lodge cast iron skillets, griddle, dutch ovens - several
Stupid expensive but very beautiful cast iron gifts for my wife - 4x
Other tools & accessories:
Buck Chef knife and serrated knife
Victorianox Fibrox Pro Chef knife - 3x
Cave Tools Metal Meat Claws
​​​​​​Meathead's book: The Science of Great Barbecue and Grilling
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Beautiful! How do you make the pancakes?
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BradNorthGA - here ya go!
1 c AP flour
1 tsp bk pwdr
3/4 tsp salt
1/4 tsp bk soda
1. 5 Tbsp sugar
Whisk the dry team
1 large egg
2 oz (1/4 cup) plain Greek yogurt
Whisk till smooth
Add 3/4 c milk and 3/4 tsp vanilla
Combine the dry team, wet team and 1 Tbsp oil, whisk until combined but not smooth - little lumpy is good.
I like a cast iron griddle over medium heat on my gas burner. Flip before the edges start to cook up the side and get dry. There won't be a lot of bubbles.
Good luck!
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Club Member
- Jul 2019
- 2110
- Central IA
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MAK 2 Star General
KBQ C-60
Weber Summit Charcoal Grillw/ Big Joetisserie, SnS LP, and VortexWeber Genesis II - S-345
Weber Traveler
Fireboard 2 Drive
Anova Precision Sous Vide
All the (pellet) grills I’ve loved before:
Traeger Junior Elite^
GMG DB
Traeger Texas Elite
Memphis Pro§
Traeger Pro 575
CampChef SmokePro STX (ugly grills need love too)
Weber SmokeFire EX4§
Traeger Select
CampChef Woodwind WiFi w/SearBox^
Weber SmokeFire EX4§
^ = Favorites
§ = Love/Hate Relationships
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Club Member
- Dec 2018
- 3191
- Texas Gulf Coast
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Grills:
Weber 22" Kettle Premium w/Slow N' Sear 2.0
Pit Barrel Cooker
Grilla Grills Chimp
W.C. Bradley & Co. Char Kettle CK-115 ~1980s Vintage Grill (inactive)
I experimented with some pizza again last night and I'm getting better at it. This is essentially the same recipe I did before; however, this time I let the dough rise for 90 minutes rather than just one hour. This made it easier to get it to the edges of the pan. Also, instead of trying to shape it by hand, I just plopped the dough in the middle of the cast iron skillet and pushed it out by hand. Much easier to make it uniform that way.
I don't think I am ever going to order pizza again. It's so easy (just takes a bit of time, most of which is waiting) and I get to control the toppings and how and where they go on. Plus, serranos are a dream on pizza (for me), so much better than jalapenos for me and no pizza place seems to have serranos.
The pizza sauce, which I adapted from Sam The Cooking Guy, is so easy and so tasty: 1/2 cup Muir Glen Fire Roasted Crushed Tomatoes, an entire head of roasted garlic (mashed up), and a generous pinch of salt, oregano, and black pepper.
I also like to put the sauce on in dollops rather than a layer. Makes the pizza seem more hearty this way.
This time I also experimented with "cheese to the edge." It came out okay.....it was a bit challenging to free the pizza from the pan, but a thin steak knife helped with that. Good "Detroit-style" taste and feel.
This is probably going to make me buy a 12" cast iron skillet (I'm using a 10"). I think I'll do this one more time just to ensure I have consistency, then perhaps start branching out....and playing with some of that hydration ratios yall sometimes talk about.
(Toppings here, in order: shredded skim milk low moisture mozzarella, Hormel pepperoni slices, Johnsonville Hot Italian Sausage cooked with crushed fennel seeds and hot pepper flakes, sliced serranos, and the above-mentioned pizza sauce.)
Here is the dough after 90 minutes. The flakes are pizza seasoning (1.5 tbl) I used in the dough. I think it helps a bit. I only used half this dough for the pizza. The other half is proofing in the fridge for a day, then will be frozen.)
Dough in the pan! It's a circle this time!!
Pizza after twelve minutes at 475 F. The edges appear darker than they really were.
Ready to be sliced.
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Club Member
- Dec 2018
- 3191
- Texas Gulf Coast
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Grills:
Weber 22" Kettle Premium w/Slow N' Sear 2.0
Pit Barrel Cooker
Grilla Grills Chimp
W.C. Bradley & Co. Char Kettle CK-115 ~1980s Vintage Grill (inactive)
Decided to do a stir-fry tonight with salmon. I cubed up the salmon and marinated it a bit in some stir-fry sauce I threw together (soy sauce, soy paste, oyster sauce, some sugar, sriracha, cornstarch, and toasted sesame oil.)
I did the salmon first and flipped each chunk over every minute or so until they got to 145 F and I pulled them. I then did the mushrooms. I steamed the broccoli due to impatience.
I combined everything and served.
This was quite good, except for two odd things. My stir-fry sauce ended up having what I would describe as a light peanut flavor, probably due to the sriracha and toasted sesame oil. It wasn't bad; in fact, it was quite tasty, just not what I was going for.
The other thing is that I put sugar in the marinade/stir-fry sauce. Sugar burns. At stir-fry temperatures, it really burns. I mitigated this as best I could (I only had about 1/2 tbl in what was 2/3 of a cup of sauce), but there was a bitter undertone to it and I think that is what caused it.
I'll try again without the sugar.
Mise en place:
Crust on the salmon was perfect! (There is more salmon in the dish. I was taking each piece out as it got done. Also, at the bottom of the picture, you can see some of the burning sugar that I scraped to the edge of the pan.)
Finished dish:
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