Nasty hail and thunderstorms with possible twisters to hit us tonight. Banged this out as my daughters birthday request. Lamb chops, garlic parm cauliflower puree, roasted corn, grilled asparagus, and sourdough breadsticks. Pardon my plating but never been one to give a hoot about how you fit it on my plate since I am gonna shovel it in my craw anyway.
We think the wet/dry/meat ratio was a bit off since we weren't following the recipe exactly leading to a less-moist result vs what was desired. But thats something that can be tweaked
Hadnt made a loaf coated in breadcrumbs before. So THATS how you get a crust...
In the end,, we liked what we had.. lots of textures, better than the typical smooshed meat paste that some loafs are based on, but still room for improvement for next time
Today I grilled up some "Squealer" burgers, made with a blend of ground beef and bacon from Porter Road, who label it "Beef Vs. Bacon." "Squealer" was the name given to a very similar burger by the old-school burger joint Tookie's in Seabrook, TX, where I used to live.
This stuff is super dense out of the package, so I pulled it apart by (gloved) hand into little chunks for seasoning and reassembly into patties, taking care not to overpack. PR doesn't give the ratio of beef to bacon, but it's gotta be a lot of bacon in there.
2-zone mode, brought the patties up to a bit above 150F/65C on the indirect side, then seared for a little over a minute per side, with cheese going on for the last minute.
Tons of fat and juice during the cook, check out those glistening surfaces and all the liquid in the grates.The bespoke GrillGrate slotted spatula is the shiz for this.
Flat grates were about 550F/288C when I moved the patties over to sear. Final temps were about 165F/74C.
Deliverables! Broke out some of our Hatch green chile from last fall's stash to top 'em off. Absolutely delicious!! Highly recommend this blend, but you do have to mitigate the extremely dense pack.
While you, my friends, were cookin' your hearts out for Bones, I was too, but I was stuck cooking for the Irish side of the family, the in-laws. So, on with the American classic corned beef and cabbage to appease the Irish diaspora
and my absolute favorite, cooked the morning after, corned beef hash.
Oops, someone snuck in a tomato mozzarella salad.
-- and please don't think a libation or two didn't get swallowed for the Bones.
bunky2021 The salad made it to the table and didn't last long. Basil is a great gift idea. I'm sure it will be appreciated by those on the receiving end. I know I would.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Troutman - Thanks! This one was basically your recipe with SVQ Angus chuck steak and fresh made Fettuccine. Also used Merlot instead of a white and canned chicken stock because I didn't have any decent beef stock on hand. Also, no cilantro. All in all, a damn good dish.
2 hunks around 8 pounds of shop bought corned beef. Desalinated and rubbed with MH pastrami rub (free side)
To be sliced for sammies and some for stroganoff and or SOS. Make 4 or more every month. Quick and easy and serves well.
Weather was rather drizzling outside last night so cooking in tel he warmth of inside. Decided to make a Cajun shrimp and sausage pasta. Original recipe was chicken but I wanted shrimp. Turned out pretty tasty!
I made Kenji's Beef and Broccoli tonight. It was very good, but a bit salty. It has somewhere around 100% of the daily sodium allowance in it. I did sub asparagus for the broccoli.
SWMBO was on her third helping when I got my second. I think she liked it.
Cubanos (well, sorta I needed to use up some Texas toast left over from an event I catered) with tha mojo roast pork loin I posted a while back, some leftover sliced smoked ham I had in freezer, store bought Genoa salami, Swiss cheese, pickles, all slathered in whole grain mustard.
I did sub asparagus for the broccoli.
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