Flat Iron steak rubbed with spices and cooked on the Weber kettle to make some messy tacos with a carrot- jalapeño relish and chipotle cream sauce. The tacos were plated with Mexican rice, grilled pineapple and sliced mango. This was dinner a few days ago.
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bunky2021 Thanks! First a dry brine, then coated with, pepper, paprika, cumin, garlic and onion powder, chili powder and cayenne - a little bit of each. Brushed it with olive oil before it hit the flames. I am still working out the sear, got lucky on this one.
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Playing some 'catchup' - First cook on my Titan Santa Maria accessory for the Weber. Brats cooked with roasted red potatoes dusted with Everything but the Bagel, olive oil, and rosemary served with avocado cream and sliced cherry tomatoes. There is a bonus to this accesory in that it fits on my outdoor fire pit too!
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Dr. Pepper -Thanks! Total comfort cook and dinner. I was worried the potatoes would get too much smoke. They got quite a bit but the avocado/sour creme mix mellowed them out.
Richard Chrz- The fire made for a very nice evening!
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Smoked bacon wrapped pickles sprinkled with Memphis dust.Attached FilesComment
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CLAMS & CHORIZO PASTA
After a couple of prior clams/chorizo meals, with the leftovers, we had removed the clams from their shells and froze the leftovers in their broth. Defrosted, and combined from two meals.
At the first meal, we sautéed fresh Spanish style chorizo, onions. Add clams, wine, cilantro.
Pulled the pasta noodles (penne rigate from Rusticella d"Abruzzo) about 4 minutes before al dente, so that they finished in the clam broth, soaking it up. Keep adding concentrated starch water (Boil the noodles in a minimum of water, and don't add too much salt; since you'll be using nearly a cup of the starchy water, you could end up with too much salt in your finished product.)
We had green peas as a side dish, but they were much better in the pasta, balancing the rich umami with the sweet freshness of the peas.
THIS IS THE DEFROSTED COMBINED, SHELLS-REMOVED, LEFTOVERS
AFTER ADDING THE PARTIALLY COOKED NOODLES, CONTINUING TO HEAT, ADDING STARCHY WATER (EMULSIFICATION!!)
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Smoked Key West chicken thighs. Dirty rice not shown.
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Since we're headed up to my son in Vermont, thought I'd bring along Vermont Whole Wheat Oatmeal Honey Bread, baked today. My 2 grandsons love it. Suspect my granddaughter will approve
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Tuscan style spare ribs using elk short ribs. I cooked it on the SnSK - the smoke definitely enhanced this spicy savory dish, not gamey in the least - the ribs are like lean beef but are tender.
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Shrimp marinated in Spice House Yuzu rub and EVOO. Placed on skewers and onto the gasser.
Wife made some farfalle with pesto to accompany.
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Last edited by Mike-Sid; April 15, 2022, 07:35 PM.Comment
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I caught a two fer sale at Krogers recently on chucks and decided to do a good old Chuck roast in the oven. This ground breaking technique I used 🙄 should easily catch on with the general public. I first browned it in my CI pot followed by the addition of rarely used ingredients. Onions, yellow and green; along with mushrooms and Golden Mushroom soup!…. I know! You’re probably thinking…how’d he come up with that? 🙄 Anyway, it and the gravy turned out great and served it over rice. My neighbor makes her own homemade pickles using a ghost pepper recipe and occasionally gifts me some. When she does this, she also adds green beans and whole garlic cloves, along with other spices etc. When the pickles are gone I like to eat the cold green beans as a side. Very good.
I drink a glass of milk from a frozen glass with ice, every meal. Helps me keep my girlish figure.
Last edited by Panhead John; April 15, 2022, 07:45 PM.Comment
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Thanks guys! I’m thinking about doing a detailed write up to post under Beef Recipes.
😂Last edited by Panhead John; April 16, 2022, 08:02 AM.
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Smash burgers on the gasser with grill grates. Pepper jack cheese and sautéed onions and jalapeños. That’s not ketchup on my plate…Beso del Fuego bbq sauce, which makes an excellent dip for fries as well as sauce for the burger.
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Flank steak on the SnS kettle. Served with risotto with swiss chard from the garden and shitake mushrooms.
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Moooo! (But, beautiful! My wife would make me put it back on the grill. 🙄) -
Dr. Pepper - Yep. Both flyingpiglet and I like it on the rare side.
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Two firsts for me yesterday; used my Vortex clone, and Carne Crosta for the first time. Ann is in FLA so I dug around in the freezer and found a rib eye that I'd cut from a rib roast a while ago so I plopped it into the sous vide for a few hours, dried, rubbed with carne crosta and then onto the screaming hot vortex. Got a great char and love the carne crosta rub! ​​​​​​
Last edited by pkadare; April 16, 2022, 04:14 AM.Comment
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Chicken thighs, 2-zone mode. The recipe is from Gina Di Laurentiis, titled "Pollo Sabroso". Marinade in a mix of 2 parts soy sauce to 1 part red wine vinegar, season with adobo, garlic, oregano, and sazón that my lovely bride mixes up herself.
Marinated the thighs for a few hours, then onto the grill at about 325F/163C, until IT hit the high 140sF/mid 60sC, then seared on the screaming hot flat side of the GrillGrates.
Plated with some leftover smoked black bean charro from a few cooks ago and a green salad.
¡Muy sabroso!Comment
excellent!
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