Brats
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Burger and friesAttached FilesComment
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Shrimp Scampi over Angle Hair. Oops, no pictures so I didn't happen. Happy Saturday Night. Nice weather stretch, so lot's of outdoor cooking. Promise pictures if/when. Got some pork chops in pineapple marinade. With grilled pineapple. Going to be good. Oh, fresh pineapple, not no stinkin' canned stuff.
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Venison Stroganoff with home made spaetzle. A Hank Shaw recipe.
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Raspberry chipotle pecans.Comment
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jfmorris toss 2 cups pecans with 1-2 Tbsp oil (I used sunflower) and 2-3 Tbsp honey. Then toss with 2-3 Tbsp raspberry chipotle rub. Bake at 350 for 13ish minutes. Would be great smoked/grilled, too -- just already had the oven going. I'm using this rub: https://www.galenagarlic.com/product...-chipotle-rub/ but excited to try with other spice mixtures.
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Here’s the full process on the tritips I’ve been doing. Fancyschmancy American Kobe, trim silver skin and any large hard exterior fat, rub with Holy Gospel, smoke on the Grilla, flip it half way, sear a bit on the griddle. Slice against the grain.
100% of the time, it works every time.Attached FilesComment
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fzxdoc Due to my smallish yard, I can't imagine doing so either. I like the versatility of the Genesis at this point... I have the griddle, I have the rotisserie, I have the plain old grill. All in one footprint.
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Fired up the PBC for the first time in too long for some chickenAttached FilesComment
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I was in the mood for love tonight so I…..Oops! Sorry, wrong forum. I was in the mood for a little surf and turf tonight so I thawed out a filet and lobster tail from Costco. Did a reverse sear on the filet with the Vortex. That’s the only way I do steaks now. That Vortex is great for a sear without using a bunch of charcoal. Had a baked potato as a side. I like to sprinkle a little Lowery's Garlic salt and fresh ground pepper over my bacon, right before it’s done, puts it at another level. The filet wound up being one of the most tender steaks I’ve had, and it was a Choice grade.
Last edited by Panhead John; April 10, 2022, 07:02 AM.Comment
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Well, today I scraped popcorn and taped joints on the new ceiling all day (kitchen/den remodel), but finished the day with a bang by firing up the Performer and doing some Vortex grilled buffalo wings, and sipping on a home brewed porter in a custom pint glass.
Vortex ready!
Wings on!
Wrapping things up 30 minutes later...
Made up some sauce with 1c Frank's and 1 stick butter...
And finally, sitting down to relax and look over my day's handiwork (all ceiling and some walls/corners)...
I need to play with the CO2 regulator - that pint glass has way too much head on it!
- Jim Out!Last edited by jfmorris; April 9, 2022, 07:42 PM.Comment
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Wings look great.
And that's a lot of work! I'm impressed. Was it old (ie asbestos) popcorn? Respirator? -
Dr. Pepper I had the popcorn tested for asbestos years ago, with a sample from a closet. It was asbestos free, otherwise I would be covering it with 1/4" drywall rather than scraping it. Dust wasn't too bad, with wetting it down and all, but sure makes a mess on me and the tarp I am moving around as I do the work!
The section on the far left side of the beam was popcorn I put up myself 20 years ago, and had to sand down. The main area is all new ceiling (was sloped, now flat/level).
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We had a friend over tonight, so cooking for three. Reverse seared some pork chops, with sous vide corn finished on grill + rice. Pork chops topped with caramelized onions and mushrooms. Our guest loved it, and so did weAttached FilesComment
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RichieB The chef. After all, I worked up an appetite cooking!
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First yardbird on the new SnS kettle. I'm really impressed with how stable the temps are on this cooker. Served with pearled couscous risotto.
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Creekstone brisket point on the LSG pooper.
There were two pieces in this package and the both needed some help to get into some sort of shape that would cook evenly.
So after a little beef bondage play, I had two pieces roughly the same thickness. Each got a 24 hour dry brine, followed by a healthy shake of Hanks Bonafide Beef Rub.
From there it was just a matter of plugging in the pooper, setting it to run 250° and waiting for the magic to happen.
At 200° both pieces probed nicely, so it was a quick wrap in foil (shiny side in to promote food molecule activity) and a 2 hour rest in the oven.
Then it was a quick bag, vac, seal, and plunge into an ice bath. The cigarish looking hunk will be dinner tomorrow, and the lump of beef got packaged up and dropped off a completely random, never met them before, nosir, strangers house.
I picked this particular house because they had a funny looking kettle grill setting outside, and a convenient table next to it for me to set the package on. Seemed to me that a person that owns such a grill might also enjoy a smoked with care, admiration, and respect, hunk of beef. And if I'm wrong, and the person happens to be a complete jerk, well lets just say there is a little something in the package to cover that too.
I have a pic of the grill. Maybe somebody can help identify it. I couldn't get a real good picture, cause it was 0200 and a mite bit dark. Plus I heard a critter scurrying around inside, and I didn't want to become breakfast for whatever kind of beast it was.
FireMan with over 10k posts, you must know a little something about grills. You ever seen one like this before?Last edited by WI Bubba; April 10, 2022, 01:57 AM.Comment
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There's a thread over in the Pork Discussion channel I started about this, but over the last couple of days I followed Guga's video in which he tries QVQ ribs along with cornbread, and a "cream corn" dish he came up with, so this post is to document the cook. I'm not going rehash everything, if you want more details, this is the video - (246) I COOKED the most DELICIOUS RIBS of my LIFE! - YouTube
Started with 1 rack of STL ribs from Costco rubbed with Guga's rub, and then into the MGS at 160*F with an Applewood split for 3 hours.
After 3 hours and then into an ice bath for 30 minutes, then into the freezer for a couple of days.
I made Guga's sauced which has an incredible amount of both honey and garlic in it but was really amazing and I'll be making it again. It does make a lot and you could easily halve the recipe and still have enough for 2 racks.
Made the cornbread which was the only disappointing part of the meal. Dry, bland, and crumbly. I managed to choke down one piece, the rest will be going into my FoodCycler. I have much better recipes.
Also made his cream corn recipe. Note that I didn't call it creamed corn because it really isn't as the corn isn't all mushy and yucky. This was a definite winner and I will be making this again. I used maple bacon which worked really well, and wound up using about 3 cups of frozen peaches and cream corn.
Ribs in the hot tub. I went for 150*F for 24 hours and am glad I did. They were cooked perfectly and I'm sure that had I gone 165*F for 12 hours they would have been to fall off the bone for my tastes.
Removed from bath, dried, and coated with the sauce. I was quite liberal with the sauce since I had so much. Into the MGS at 275*F until the sauce setup, probably about 1/2 an hour basting with more sauce for the first 15 minutes or so.
The final product.
The ribs were excellent, lots of flavour, very, very juicy, came off of the bones cleanly but still with a slight pull which is exactly the way I like. All in all I would do this again. In fact, the next time I try this technique I'm going to do one rack this way and one rack the traditional way, both with just MMMD and no sauce, the way I normally have my ribs so that I can get a closer comparison of methods. An excellent way to cook ribs IMO.
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I've got a half rack in the freezer and I think I'll try this. I like the idea of smoke->Freeze since it would let me have ribs during the week when I usually don't have time to do a ~5 hour smoke. -
rickgregory you could even do the initial smoke, the SV, and then freeze. Then you've only go maybe 30 minutes to an hour on the smoker, depending on whether you thaw them first. That sounds like an even better plan. Smoke and start the SV on Saturday, complete the SV on Sunday, seal, and freeze. 🤔
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Saturday night tri tip! Revearse seared and smoked on the Weber 26 kettle. Used hickory chunks for smoked. Served with cream and cheese gratin potato from Wild Fork and some asparagus. The beef was from Porter Road and an excellent freezer find!
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