Meatloaf and green bean casserole on the Weber , I mixed ground beef wit ground Italian sausage and smothered Sopchoppy sauce and crowned with fried onions
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My daughter sent home a dead lavender plant yesterday, thinking that I may be able to revive it. Well, I was just about to cook some chicken thighs. It was 20º outside, and I thought a fire in the Weber kettle would be nice.
Hahaha, all I could think about was how nice this dried lavender would smoke.
Thighs were salted and rubbed with a paste of spices, olive oil, and beer. I dropped a piece of cherry on the coals and the lavender. Cooked the thighs on high heat until done and served them with roasted carrots, and a sauce of mayo and chipotle pepper.
P.S. If the root system of the lavender plant is alive, I will give her plant back in a month or two. Fingers crossed.Comment
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Gold Wagyu brisket from Snake River Farms. Seasoned with only salt and pepper, and cooked on my large BGE.Attached FilesComment
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Little bit of bread and pulled pork on the way. Had to stop and marvel at the preposterous temp stability of kamados.Attached FilesLast edited by jhapka; January 16, 2022, 07:20 PM.Comment
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jfmorris correct on vent settings. I have the ceramic plate in today. Temp started dropping around noon so I opened top vent to half open. I think I get better bark in traditional kamado config with the top vent at least half open. That brought it right back up to 270 ish. -
Those settings are around where I run with the SNS in there. I am thinking your bark is better as you are running a hotter/bigger fire than normal in kamado mode, i.e. with more air flow.
I've run my most recent cooks with the SNS, getting better bark than I do in kamado mode, but need to try opening it up more next time I use the deflector.
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This was an adaptation of a Pioneer Woman recipe. I didn't have any Lowry's, but I did have Lemon Pepper, Kosher Salt, Black Pepper, Olive Oil, and Butter. Decent Bone-In Ribeye.
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Dinner tonight SRF American Wagu Bavette. SV @131* for 3 hours. Shocked in ice bath and refrigerated overnight. Warmed and seared on the BGE over B&B Lump. Served tonight with Broccoli and a Homemade Roll. NOTE that this Bavette was from my Secret Santa aka @tbob4...Thanks again Ted for the wonderful Beef!Comment
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Finally feeling good enough to actually really cook. (Damn un-nameable disease!)
Andean Hominy & Pumpkin Seed Soup
Smoked up 5½ # bone in butt to about 140°F with pecan and cherry pellets.
Rancho Gordo dried hominy cooked in water and broth with a few garlic cloves.
Cut up the pork and braised for about 2 hours until tender along with the pork bone, ham hock, homemade turkey broth, salt, and pepper.
Red and yellow onions, and garlic sautéed in achiote-infused oil then added ancho chile powder, and cumin.
Roasted pumpkin seeds, added cream then pureed it
Remove hock and bones add oregano simmer and serve. Should have lime wedges and jalapeno chiles. But didn’t have either and not comfortable going out yet-so-squirt lime juice and jalapeno tabasco.
Finally cooked something worthy to show off the bowls and plates my SS Jim White got me for Xmas. Thanks again Jim!
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Sunday chuck roast in the oven today, mashed potatoes, and a slice of sourdough with butter and fresh parmesan dusting everything, the Chuck, I started by caramalzing the onions for about an hour, then reduced some red wine down, added butter and fish sauce then reduced down again. Added the chuck, slow cooked with lid off (why not, I do it in a grill), turned it at 165 and at 195, so let each side get some time in the reduction. It was pretty fantastic. Bread has become a level of a desert for me.
Last edited by Richard Chrz; January 16, 2022, 07:43 PM.Comment
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With the snow, sleet, and rain mix today, there was no outdoor cookin'. I defaulted to one of Kenji's recipes, and it's one of our favorites. It's called Pan Seared, Oven Roasted Chicken with a Fine Herb and Wine Sauce, and it's always a winner. Served with mashed and asparagus.
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