Chili is a way of life 🌶
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Dr. Pepper Two chuckies. I seared them off and gave them 30 minutes of smoke on the indirect side of my grill. I then cut them Into 1/4 inch by 1 1/2 inch pieces. Then into the chili for a 1 1/2 hour braise. -
And, those are bacon bits I see? Cumin, chili, garlic, onions, cinnamon (?), Mexican oregano, paprika?, a different chili, pasillos, jalapeños, hatch, poblanos, and what is the white powder at the top left of your mise-en-place? Please correct my homework! -
@Dr Pepper Excellent job! The white one is masa harina. No cinnamon or paprika but you got the rest
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Today was bread baking day. I was out of "my" bread, and my wife was out of "her" bread. I prefer white and she prefers whole wheat. I made a ww boule for her and a white sandwich loaf for me - the usual Japanese milk bread. I also made a few rolls from the JMB dough.
The photos are a bit out of order, but I couldn't edit them...
The loaf after brushing with melted butter.
The rolls also got the melted butter treatment. The missing rolls were consumed for quality control.
The loaf after slicing on my home made slicing guide. The crumb is tighter for sandwich bread.
The ww boule. The little specks are seeds and chopped nuts.
The boule sliced.
Attached FilesLast edited by RonB; January 29, 2022, 06:43 PM.Comment
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Some salmon for tonight (and maybe breakfast tomorrow). Lemon zest, fresh dull, smoked salt and smoked paprika, with a weekend bit of black pepper. Left the garlic off so the dogs could have some. Also did some ghetto garlic bread... toasted sourdough, then margarine and some garlic kissed with a torch.
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Unlike my recent salmons, your seasoning stayed on the fish! I keep putting to heavy a layer of butter or oil and everything slides off...... -
Michael_in_TX I do usually use butter especially if done in the oven and wrapped. This one seemed pretty fatty so I skipped it, honestly didn't miss it.
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Today must be Chili day. I think I saw three other posts from today for Chili...Here is what I cooked up for a cold snowy day in Virginia...Some of Jess Pryles Classic Lone Star Chili...Also made some cast iron cornbread...
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Some jalapeno poppers for lunch on the kettle. It's my old dogs 13th bday so I cooked the pups up some steaks.
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Did the last rack of the 3 pack of St. Louis ribs I bought from Costco. Intention was a 4-1-1 method on the pellet grill just to try but decided to skip it. My Mac and cheese is leftover from last night done only in my instant pot but decided to reheat it with Grilla.
I’m not going to lie the ribs, while delicious, were a little disappointing because I didn’t trim them and we all had some white cartilage tubes to chew on. They were rock hard and the kids weren’t impressed.Attached FilesComment
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Made Troutman ’s beef bourguignon. Followed the recipe and process fairly closely. Smoked the chuckie from frozen for an hour and a half. The meat actually retained its smoky flavor and didn’t lose it to the stew. Used home made beef stock and Hemplers bacon. Used a bottle of Willamette Valley Pinot Noir. Served with a fresh baguette from a local bakery. This came out fantastic! Recipe found here https://pitmaster.amazingribs.com/fo...ef-bourguignon
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You can’t really tell, because I am a cheese junky….but the trim from the creekstone ribeye turned into steak sandwiches tonight.
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Sunday Sauce (ok, Saturday Sauce) with giant meatballs and sausage. So good!
How I learned to make Sunday sauce from my huge Jersey family (thetakeout.com)
So you want to be an Italian meatball baller (thetakeout.com)
Any recipe that begins with 20 cloves of garlic cooked in oil has to be good!
The meatballs. These are about tennis ball sized.
The next addition to the sauce; browned beef ribs and pork spareribs. Yummy!
The finished product. Highly recommended!
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Good call on a winter's day. I bet it was delicious.
Interestingly enough, in the wee hours of this morning, in a fit of insomnia, I read through Kenji Lopez-Alt's treatise on making a really great red sauce, cooked for 5 hours. https://www.seriouseats.com/the-best...d-sauce-recipe
Kathryn
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Smoked some NY strips on my Grilla OG and then finished them on the PKGo. Seasoned with Hardcore Carnivore Black.Attached FilesComment
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Last night I cooked up one of my Akaushi chuck roasts from Click. It was a bit fatty to eat as a poor man's prime rib, we had to pick around at some spots, but it was plenty tender simply doing a slow reverse sear. 3.7lber fed all 5 of us and the pup got some of the fatty remains. 3/4 dry brined and then Meathead's Red Meat seasoning used. Yum!
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