Pompano are runnin’ so that’s what’s for dinner for a few days 😁 Tonight, filet with skin on, salt, pepper, garlic powder, olive oil, butter, lemon, and a dash of paprika, plated topped with cilantro and cooked on the Blackstone griddle!
Lazy Sunday. Raichlen’s only marinade, dill forward and blended to infinity. Deboned chicken thighs. Some time at 350 on the Grilla, the. Over to the Genesis for the GRIDDLE. Did some Rana skillet gnocchi in butter on the cooler side of the griddle, which were finished with some EV Olive oil, a grind or two from the Pepper Cannon, a bit of salt and a mound of Parmesan. Served with Pippin le Chat cider from Virtue Ciders.
low effort, high flavor. That’s what it’s about sometimes.
The butter on the griddle got nicely browned. If I were better organized, it might’ve had a cheese sauce to go over the top maybe. Still learning griddling, so it’s all testing for now.
FireMan I coulda been lazier... the real lazy chicken marinade is:
Lime juice
Olive oil
Meathead's herby chicken rub/brine
TajÃn Classico
Shake in a bag.
It's basically the same ingredients as the Raichlen Only Marinade You'll Ever Need. But I saw the dill at the store, so went that extra mile. Probably didn't need to griddle the chicken, but the texture of the skin post griddle... worth heating the griddle up.
Seen quite a few pork loins today, thought I’d join the crowd with a reverse seared pork tenderloin. I marinated it in Good Seasons Italian dressing for 3 hours along with a pork rub in the mix. I also thawed out a piece of smoked brisket I made a while back, and added it to a pot of cranberry beans. I would have shown a picture of the canned corn I had with it, but I didn’t wanna show off.
Chicken fried venison back strap with Hatch chili gravy and scallion champ. I had 1 1/3 back straps, it made 25 little chicken fried steaks, most will be frozen for later consumption.
Been tripping out on venison & pork with a little chicken fer the last few months. So, I went & bought a B Angus Chuckie brined it with some salt & Meatheads Beef Rub fer 4 days. Weather sorta got in the way. Thru it on the Ripper with a tater. Did some broccoli with some Gouda cheese. Nice simple dinner & beef fer a change.
Gear includes: Char-Griller's Grand Champ off set stick burner/smoker, SnS Kamado Deluxe, Weber 22, PBC, Victory gasser, Victory 36 griddle, Smoke Hollow electric smoker. ThermoWorks Thermapen Mk4, Smoke, Signals, and RFX4, Meater+, SNS-500, roti fits 22 n gasser, Emeril countertop TO, InkBird Sous Vide, Potane Vac/Sealer. Fire&Ice griddle/cooler ensemble.
3-pkg of Collapsible Prep Tubs
Junior, Original, Xtra Lg. SS D. Norcross
Complete set (Tx PJ!) Wusthof Knives n block.
Dalstrong:
Phantom Series Paring knife
Shogun SeriesX 6" Chef knife
Gladiator Series 12"Cleaver knife
Just got into charcoal Dec ‘21 (PBC)
fav is brisky. Love Turkey on PBC. also Turkey in the glass,(any nice bourbon)
Bud has always been my barley pop.
Been smoking a handful of years, just got serious in the last two or three years. Thanks to AR n @glemn picked up an SnS Kamado for appx 1/3 price of new. I dont think he used it twice. Love AR! keep calm n smoke on! Miss you Bonesy.
PBC been pouting since I got big Bro weber22.
Thought I would re connect with a brisky n smoke brick of cream cheese. Yum.
Seeing all this other art food, I feel as though I am still a newby, but still Larnin!
MIL kept stabbing at it w/fork n it would fall off her utinsel, til she had a lil pile of shredded goin on. I used my slicer to secure a whole slice to her plate🥰
I'm sick to death of seeing things
From tight-lipped, condescending, mama's little chauvinists
All I want is the RIB-EYE (AGED AND DRIED)
Just give me some RIB-EYE (REVERSE SEARED OH MY)
All I want is the STEAK, now
Just give me some STEAK, now
All I want is the RIB-EYE (AGED AND DRIED)
Just give me some RIB-EYE........
Jeez Richard. If I just open a post office account and give you unlimited postage can you just send me a neighbors share? Is that even possible? I need to call the post office.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Dr. Pepper I separate the back/tail and keep it with the ribs later on to make stock. Same thing with the wing tips.
Also, this is the first time I’ve split it completely. Normally I cut out the back/tail and spatchcock. But so many people were suggesting halves for the kettle, that I gave it a try. And it was the bomb, honestly.
Looking good! Baby backs were my very first smoke last summer and I overcooked them. Got a rematch planned for a couple weeks out...! These look fabulous, a good target to aim for.
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