Swedish meatballs, mashed potatoes, and asparagus. The asparagus was broiled with duck fat, salt and pepper.
-
-
ofelles That looks delicious! tbob4 My wife (Norwegian, but that's close enough!) makes great meatballs for the holidays. For the color, first sear them all in pans (we use cast iron or the porcelain CI), turning to get most of the surface brown. Then continue. All the fond and the surface maillard gives color and flavor. -
Dr. Pepper - thanks! I am going to figure out a strategy to work that in. Since she cooks them I need to practice my diplomacy in broaching this subject.
-
-
I grilled some ducks tonight. They were rubbed with a Chinese 5 spice and glazed them with a hoisin BBQ sauce halfway through cooking. I cooked the birds indirectly with my Weber kettle and then reverse seared the skin at the end over the coals. Wish I would have taken pictures during the cook...next time!Attached FilesComment
-
-
Flounder looked fresh at Joe Patti’s today so decided to experiment with the air fryer. Flour, egg, panko, salt, pepper, & Tony Chachere
20 minutes at 400°
liked it better than pan fry!Attached FilesComment
-
-
Korean grilled chicken, asparagus, and sticky-spicy cauliflower.
Comment
-
Not a cook…. Just an observation… asparagus is coming into season….. great work, y’all!Comment
-
Sourdough waffles for the missus and kids.Attached FilesComment
-
-
Another carnitas tacos night down at the sauna. Never gets old.
Comment
-
A few days ago Attjack posted a marinade for pork chops: soy sauce, brown sugar, dijon mustard, Worcestershire sauce, garlic, and black pepper.
I gave it a try last night and it turned out quite good. I'll probably pull back on the brown sugar a bit.
I marinated the chops overnight and then cooked them on the pellet grill at 275 F until they reached 145 F internal. I really do like this (relatively) low and slow method for pork chops. It does seem to keep them from drying out as much.
A great no-fuss weeknight dinner.
Chops out of the marinade....
On the Chimp and about halfway there....
All done and served up with caprese salad and jalapeno black beans!
Comment
-
Attjack Yes, I've been impressed with it. Very solid. The feet adjust to level it. I bought it for a searing station for a butane burner and cast iron skillet. It is the perfect height. Search for "Hally Stainless Steel Table" on Amazon. Many different sizes, with or without casters, etc.
-
Lunch: BLTs
Looking forward to summer tomatoes!
Comment
-
We agree, RonB The large ones, even the heirloom, lack flavor in the winter. -
I've been using my TSProf Kadet knife sharpener regularly. Sadly, it is made in Russia. Actually the only thing I know of that I have purchased that was made there. Their economy is mostly an extractive one.
-
-
Quick NY Steak, smoked on my MAK 2-Star and seared on my LYNX. Got distracted and seared about 15 seconds too long on one side but otherwise, mouth watering with a perfect smoke flavor. The fiber really broke down and made this NY special.
Comment
-
I pulled a ham from my sister's farm out of the freezer and made Meathead's double smoked ham. I threw some taters and brussels on to round the meal out.
Comment
-
Chuck roast with a slight trim and a tight tie, salt pepper, and garlic, then put on the cooker with a few pieces of hickory and cherry. Most of this 2-pound piece was prob tender at 198º. It rested for an hour and pulled for sandwiches.
Comment
-
Made a big pot of bean soup with half a package of Rancho Gordo Alubia Blanca and half a package of Pinquitos. Pulled the last chunk of the Christmas double smoked ham out of the freezer for it. Turned out well.
Comment
-
Inflation fighter... I had 16 lbs @ $.99 of bone in pork shoulder in the freezer, so... Shredded Pork in Orange-Ancho Sauce, Pork Chile Verde, and Pulled Pork.
Comment
-
Michael_in_TX Troutman Serious Eats recipe is exactly like Patti's Mexican from the book. Perhaps they stole it from the book... https://www.seriouseats.com/shredded...sauce-chilorio -
DTro There were two 8 lb bone in shoulders in the package. One of them was dry rubbed and then on to the pellet grill for pulled pork. The other was cut up into chunks (bone removed) and split between the two dishes; Orange-Ancho and Chlie Verde.
-
Comment