Busy cou-le days of baking, and pizzas, i did manage to keep one dough for myself, also one loaf. I also took a piece of higher hydration, long fermentation sourdough and rolled it out, brushed it with melted better, olive oil, oregano, and salt, then loaded one half with fresh mozzarella, and folded the none loaded side over, pinch sides. Back into refrigerator for. Few hours, then onto the counter for another few hours prior to baking. But when I pulled it out of the fridge, I pushed down on the dough with a bench scraper on all the places I would want my cuts to be, and then slit open the tops of those marks, so the butter and oil would drizzle out while the cheese melts and stays inside. Really good.
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Last edited by Richard Chrz; January 28, 2022, 07:28 PM. -
Wanting a relatively quick smoked dinner, I found Some pork tenderloin pieces in the freezer left over from my son. I thawed them out, covered them in Mr. P’s Rub-A-Butt (local rub), and smoked/indirect cooked while baked potatoes were on the propane grill. Hickory chips made good smoke. Was able to use my ThermoPro TP-28B thermometer I got for Christmas with one probe in the pork loin, one in a baked potato, and the remote display in the warm garage. Pork and potatoes finished at the same time (never hit timing that exact…lucky). Results were delicious.Attached FilesLast edited by RhodeHog; January 28, 2022, 08:39 PM.Comment
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I have not posted anything in ages, so here's a ribeye I did on the infrared indoors when it was -20 F outside. And my throwback to my boy scout days, carrots and potatoes in a foil pack.
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Panhead John The problem isn't so much the cold, it's when it gets dark at 4 pm and I can't see the grill or the steak that's more of a problem. But it's going to be a balmy 25 (above) tomorrow, so I'm going to smoke some pork! -
"Hell, when it’s in the 50’s," Panhead John that's a pretty"cool" hell. -
Jfrosty27 This ribeye came from a quarter I bought from a friend of mine, processed by a friend of his who just reopened a business of a guy who retired. A little hard to tell from the top picture, but the bottom picture shows my 1/2 to 2/3rds of one steak. Came in a two pack, I cooked the other one the night before.
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Going with my theme as of late - trying new ingredients and this go was acorn squash.
halved and roasted in the oven
then, a risotto and added in one whole puréed squash
and served - Acorn Squash Risotto and Pan Seared Sea Bass. I really enjoyed this risotto. And again, surprised my wife with what you can do with squash and the flavors you can bring out of it.
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Hahaha, beige trap. I like that description, Dr. Pepper . I made a pork tenderloin the other night with baked Granny Smith apples and mashed potatoes. Served on a white plate. I told my husband that the dinner was camouflaged and he would score points if he found all of it on the plate.
barelfly , I'm enjoying your latest ventures into new ingredients. While I'm not a huge squash fan, I bet that risotto was amazing.
Kathryn -
Dr. Pepper
yes, when I plated….I thought hmmmm this has no color! At least a baby green salad or something I didn’t plan it out. And I also didn’t do that wonderful sea bass justice. Should have had a much better sear on it. The sea bass stood out with just a butter garlic basting but…
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fzxdoc - thank you Kathryn, it’s funny how we critic our dishes that way! Like you, my wife just doesn’t like squash, but she’s enjoyed the past two dishes. The sweetness really stands out with the hour long bake and really added to the risotto!
A few weeks back, watching Gordon Ramsay’s Master Class, I made a commitment to try a few new ingredients every week. So, this was the third in the last week or so. I picked up some shiitake mushrooms yesterday that I’m excited to use.
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Honey soy marinated wings.These might be my favorite wings.
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Very nice! How'd ya do em? Fried, baked?? Honey soy recipe please! -
I got the recipe from "Flavors of the Southeast Asian Grill". Great book. The marinade is ginger, garlic, shallot, salt, and water. Puree all that in a blender and strain the juice then a couple tablespoons each soy sauce, oyster sauce, 1/4 cup honey, vegetable oil, and a splash of toasted sesame oil. Marinate over night and then smoke low & slow with a mild-is wood for smoke.
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Pad Gra Prow.
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(I need to start buying soy and other asian sauces in those jugs. I seem to go through so much of it.) -
fzxdoc Michael_in_TX the dark soy sauce on the left was an excessive size even for me. So I've been keeping it in the fridge. I have smaller bottle of oyster sauce in the pantry but probably will not hesitate to go big on that again. The jug of light low sodium soy sauce on the right is a must. It gets stored in the cupboard with the fish sauce, Maggi, and mirin.
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Seared panko crusted albacore, furikake sushi rice, sauted swiss chard
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It was a clean out the fridge kinda day. Tomatoes and red onion from salad the other night, smoked bacon from the salad and BLTs. Some smoked mozzarella for some soup my wife made. Then some shrooms from a jar that was gonna expire soon :P
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In preparation for game day did pretzel bites. Heavy on the salt. Dipped in spicy mustard. Now do they last till Sunday? Also did some cinnamon-sugar per wife's request.
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Yoder Hot Wings,
no sales or gimmicks just information
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Wagyu flank steak with oven roasted potatoes. This camera doesn't pick up red very well. The steak is medium rare.
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Tonight was reverse seared Iowa chops again on my favorite grill. Gotta get those cheap meats as beef is outta sight. Made a little sauce too with Old Country spicy, Elijah Craig bourbon, apple cider vinegar, and more red pepper flakes.Attached FilesLast edited by Mark-B; January 29, 2022, 05:45 PM.Comment
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Dr. Pepper I live around millions of farm animals. Iowa produces as many hogs as the next 3 states put together. When I was growing up in this area there were a number of companies. Now its the big 4, and a company you might not have heard of. Iowa Select Farms. They are the largest hog producer and processor in Iowa. The owner, Jeff Hanson, used to live 11 miles away from me. Jeff contributes thousands of loins to food pantries every year. He also has lobbied to get most regulations removed.
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Cold day for Florida, so I pulled a chunk of uncooked pork butt out of the freezer, cubed it up and cooked a big pot of chili. Good eats.
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Tombstone on the pellet. Extra pepperoni.
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Some prime sirloin with roast veggies…
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