Recent bakes:
Oct 12 - "Easy Apple Galette" by Ella Quittner from Food 52. I added 1 Tbs of minced crystallized ginger. It was easy and tasty. I forgot to take an end picture, but it was a beauty!
Today - another good trio (#3 in the oven) of rustic sourdough bread, 25% whole wheat.
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.
Finally got back to working through Yasmin Khan's The Saffron Tales. Tonight it was Ghormeh Sabzi. This is a Persian lamb and herb stew. Khan posted the same recipe here. There were a few substitutions. I used boneless leg of lamb instead of bone-in shoulder. I also used dill instead of chives because it was in our CSA basket (and other recipes for this stew do include dill). Also from the CSA was komatsuna, which I used instead of spinach. Khan says it's the dried limes that give the dish it's unique Iranian flavor.
Here we are part way through the braising (in the new Lodge enameled cast iron Dutch oven):
It was served over basmati rice:
Not bad for a first effort. The lamb probably needed a harder sear before braising.
That's beautiful! I've got a bag of dried limes in my pantry and am always looking for a recipe using them. Thanks for the recipe link. I'd use beef instead of lamb, since that's how my family rolls.
fzxdoc Thanks, Kathryn. This one didn't knock our socks off. It may be as simple as needing more salt, I may try that with some of the leftovers. It may also be that it needed the fattier shoulder meat instead of the lean leg I used. I'm curious how the beef works for you. Might be worth considering here, too. Maybe a nice piece of chuck...
Vortex wings for game day. I have the Performer set up for cooking in the dark. 🤣🙄. My Packers look terrible on offense as expected today. But the wings were terrific. 🤷â€â™‚ï¸
Last edited by Jfrosty27; November 7, 2021, 06:12 PM.
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
What to do with leftover brisket? My option today was brisket beans. Did a pot of pintos all gussied up with this and that. Smoked some boudain on the kettle to go with it. Man, brisket beans and some boudain are a good pair!
Roasted oysters 🦪 with Malcom Reed’s garlic, parsley & parmesan cheese butter along with some beer steamed oysters with Chef Eric Gephart’s Tequila Citrus cocktail sauce!…so good this time of year! Cheers! 🍻 #twbarbecue
I made a leg of lamb I got from Costco with the Anova I also got from Costco. I split the leg in half and used Dolly Rub with and without paprika (can you tell the difference?) 😀 I smoked it with peach wood at about 185 F for an hour and then sous vide at 134 F for 16 hours. I initially started at 140 F but toned it down to 134 F shortly after I started. Then I forgot about the added hour from DLS and our guests where a little late so it was more 20 hours. I took them out, used the juices for a gravy, and then seared them on the Weber. It was glorious.
I liked both rubs. Our guest couldn’t eat paprika hence the omission. The paprika had more spice, faint but there. The other allowed the other spices to come out more.
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