Pizza night
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Meteorite hits Gulf Breeze Florida, feeds fisherman family. Scientists determined the meteor was a stoney from the Winn Dixie solar system and collided with the Sunny’s Fat Boys Sweet Sauce belt before plummeting toward earth. Scientists still investigating the $.99/# tag, conclude it is from out of this world.Attached FilesComment
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Left over haystack onions and smoked pulled pork sandwiches.
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DTro, a mixture of Mayo, horseradish, paprika, salt, and cayenne -
Next time I will additionally serve with a poached egg on top of the mountain., below the bun.
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My local supermarket had spare ribs on sale for $0.99 # , only problem was that they didn't have any. They may possibly have some on Thursday and no rain checks. Plan B turned out to be buffalo chicken breast.
Last edited by Whiskeyman53; January 10, 2022, 08:42 PM.Comment
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Cod with lemon and cayenne, roasted garlic potatoes, and asparagus with parmesan.
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Rockfish, new red potatoes, Kalamata olives, green beans with bacon and almonds. Tossed the potatoes in olive oil, oregano, salt, pepper. Put a dressing of EVOO, fresh lemon juice, minced garlic, lemon zest on the fish. It was damn good!
And yes, Dunkin really wants to "help"
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Wok this way…with a stir fry of veg and skirt steak. Nice combination and the skirt steak was really good. This was a pack from one of the farms with Crowd Cow.
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All these skirt steaks. I’ve only cooked one of them, but, you all have me drooling for more. Outer? -
Richard Chrz skirt steak is one of my favorite cuts. Versatile, as are many other thinner cuts, but I enjoy skirt steak flavor. Outer is the best of the two but, I just buy what I can find. It’s usually not labeled in stores, but from the online places, most of the time it is outer. I don’t recall if this was outer or not, I have another pack in the freezer that I’ll have to check.
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I took this whole roast and turned it into home made deli roast beef. My own rub, mesquite wood, smoker set at 235, internal temp to 135, rested over night , then sliced to paper thin. Using home made bread it made for a mouth watering sandwich.
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Very nice. Can you share any photos of the slices? And, keep posting! -
I don't have one I can put up tonight. But I can take a photo of the slices in a vacuum bag. I wound up slicing the roast into quarters then deli sliced 1/4.
And thank you Dr. Pepper, whom I'm guessing is watching Georgia against Alabama, only because Dr. Pepper is a major sponsor for college football ( go Vols) -
I know this is a mostly BBQ site and that roast looks good, but that bread looks amazing!
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I give you sausage, fennel seed, and roasted garlic pizza. This may have been one of the best pizza's I have yet made. I left my usual pepperoni (the cheap Hormel slices) off and I think it really improved the pizza! The sausage/fennel flavor was more noticeable and pronounced, plus, the pizza was noticeably less greasy.
And I absolutely nailed the doneness on the crust.
The Chimp did have a little bit of a struggle tonight keeping it north of 475 F. A brisk wind was blowing directly onto the grill, plus I was using the PRO mode. The temperature swings (in an effort to get more smoke) are very pronounced at high temperatures. However, I think for short cooks (like pizza) at high temps -- especially when I want the temp to remain high and not dip, I think I will use PID mode.
I keep wanting to branch out to a pizza stone/steel, but the technique (I found via Sam the Cooking Guy) of pre-cooking the curst for four minutes in cast iron really makes a great crust. Plus, doing that in the same pan you cooked the sausage in adds tremendous flavor.
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Used the last of the haystack fried onions. Cheeseburger topped with fried onions and an egg sunny side up.
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ofelles this just went on rotation, although I still have to try a poached egg. I think it may be a better eating experience.Last edited by Richard Chrz; January 11, 2022, 08:14 PM.
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Calzone night.
Had some leftover ricotta, Oaxaca cheese and some mortadella in the fridge and figured a calzone was calling my name. Made a quick same day dough with AP and caputo flour. A slight spread of tomato sauce on top for the quasi Neapolitan vibe.
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Pork tenderloin with carrots and potatoes.
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Color & texture. (And delicious, I am certain.) Pure Attjack
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Chicken enchilada casserole, used left over roasted chicken that I had frozen. Had to get some of the sauces goodness from the pan too!
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