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LSG large insulated cabinet
Yoder YS640
LSG 48" Santa Maria Gill
Weber Jumbo Joe
FireBoard controller and PitBull fan
FireBoard 2 Drive
Thermapen Mk4
Thermapen One
Avid Armor USV32 Vacuum Sealer
Pulled the lid off o stir it and there were Rancho Gordo Mayocoba beans in there! What the.......wait that's how I like it, so whats ya goin a do about it?
Thanks Troutman great stuff!
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Dr. Pepper - thank you! I always enjoy making things like this, seeing the final output. The three of us were in the kitchen watching through the oven window to see if they would rise. Happy they turned out, just needed 30-60 seconds longer cook I think.
Still recovering from the big windstorm Friday so needed something simple. Made a one-pan Peruvian chicken with roasted cauliflower and sweet potato. Hit the spot after a day of clean-up.
SheilaAnn - While we were lucky an had no serious damage to our house, many large 100+ year old trees in the neighborhood came down and did major damage to homes and cars, and blocked streets.
Drove over to the Altadena CC today for a blood drive. Lots of cut up trees on the ground. Looked mostly like pine or cedar. We took it a bit hard over here in La Crescenta. Neighbor lost a large pine.
TripleB - it looks to us like most of the very large downed trees were pine or cedar (deodars). Haven't seen any oaks down or natives down. We did lose the top of a desert willow, but the tree stayed firmly in the ground. Quite a few houses in our area sustained serious damage from the downed trees.
First cook with the sous vide. Pork loin for 4 hours at 140 and straight to the ice bath. Smoked until 140 i.t. with Memphis dust. This is the way to do it my friends!!
Something to eat during Chiefs and Bills game... WOW, what a game that was. I'm hoping to see rematch of the 2020 super bowl with 49ers and Chiefs (49ers 20, Chiefs 31 ); GO NINERS !
Chipolte wings... sous vide, then seasoned, floured, and deep fried... these were really fine!
First two pics are after sous vide, seasoning, and flouring...
SammyJ I sous vide for 2 1/2 hours at 145F, then seasoned and floured, then deep fried for 3 minutes at 375F in canola oil. https://www.cravethegood.com/sous-vide-chicken-wings/ Season with dry rub, dust with AP flour (I added some corn starch), rest in fridge for about 1/2 hour, deep fry. https://www.youtube.com/watch?v=nFA0ipo450U
Kinda a combination of the two links embedded here, except I used seasonings I prefer. Enjoy! GO NINERS!
Last edited by treesmacker; January 25, 2022, 12:30 PM.
Had these deep in the freezer, the last of my Iberico Pork Ribs from Spain. For those not familiar with these animals, they're the free range hogs from the Iberian Peninsula known famously for gorging on acorns in the fall months. Their meat is super delicious and the fat they produce is different from our domestic pigs. It's a monounsaturated fat, a lot more oily and very similar to Wagyu beef fat. Makes for superior tasting meat. Biggest downside, as you can see, is they are quite thin but again very tasty with a great mouth feel.
Oh yea and had to wash them down with a little bit of this swill ......
Last edited by Troutman; January 25, 2022, 08:19 AM.
Dr. Pepper of course serving size always has to take into account your sides, but with a potato and some corn, I was happy with 4 of those ribs. So a rack should feed 2-3 people easily, 4 may be pushing it. I always error on the conservative side, I want left overs !!
I am a pig.
You might ask why (besides my surname)
I make one of these every third day for self indulgence.
Made this pm and eating a second slice since pic was taken.
Went to the Myron Mixon bbq school back in November. Really liked the rib recipe and finally got a chance to try it for myself at home.
All injected and rubbed up ready to go on the LSG mini.
After 4 hours, ready to sauce.
Pulled after being sauced.
Finished product. Wife said they were the best ribs I’ve ever made, and I agreed whole heartedly. Just hope it’s a little warmer next time I make these ribs, but even with the temps around 0 here in MN, everyday is a great day to bbq.
With the pork steak discussion lately, I decide to pick some up, and mixed up the techniques. I used Henrik 's KC Royale to season the pork steaks, followed the How to BBQ Right method, sped up because these were only about 0.75 inches thick - took about 10 minutes on each side, then 15 minutes wrapped with butter and honey, then I brushed with the spicy vinegar dip from Stephen Raichlen's Monroe County style pork steak recipe, prior to a quick sear down on the upper charcoal grate in the SNS Kamado.
Started off getting a chimney of B&B Hickory lump going...
Couldn't quite fit 5 of these on that upper rack - put one up front where it wasn't directly over the coals, and swapped it with another one later in the cook.
Got a little smoke rolling in the pavilion where I do my winter grilling...
After unwrapping and brushing with the spicy vinegar dip, I seared them one by one down on the charcoal grate...
Finished product....
And finally, plated with a salad. My pork steak went swimming in the pot of spicy vinegar sauce! SWMBO's just had a little brushing with it.
These were SWMBO approved, and will be in the rotation. They were tender but crispy around the edges, temped out around 200F, and was a distinctly different use for a pork butt. And at $7.01 for 5 pork steaks (4 pounds) it was economical to boot.
Last edited by jfmorris; January 24, 2022, 08:16 PM.
Quick, simple, and generally healthy (after that Detroit pizza last night): sesame oil and soy sauce marinated tuna steak with black eyed peas.
Marinated the steak in equal parts toasted sesame oil, avocado oil, and low sodium soy sauce for one hour. Got a cast iron skillet to 500 degrees and seared for about two minutes a side. Done.
BTW, my Rancho Gordo bean order (>$60 worth so I could get free shipping!) has been stuck in an Auburn WA FedEx distribution center for almost a week. No delivery date as of tonight. In the order are my black-eyed-peas.
I don’t care what they say, I still think grill grate marks are sexy! As far as the meals concern throw in some corn on the cob and you have my last meal on earth right there on that plate👍👍
I've been wanting to make barelfly 's Trevor for carne adovada since he posted it, and this week I finally did it. The actual cook was rushed and I learned some things about peppers and bitterness, but it turned out well. A bit too strong of flavors for us when eaten by itself.
However, leftovers in a huevos rancheros dish with bacon and air fried potatoes? Wow, these were amazing. I had probably 2 1/2 plates of this.
); GO NINERS 
!
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