Did a Texas classic this week: Smoked Baked Beans! Can't go wrong with such a tasty side. I added some jalapenos to get a little kick. Full recipe on my website and YouTube channel.
The cooker
Beans getting hit by that oak wood smoke in my offset
Here's the final dish. Best enjoyed with a cold beer
I've almost forgotten how good this dish is, in all simplicity. How do you cook yours?
stokester No not my own recipe. I used one from Craig Tabor aka Big Green Craig. A little web search should take you to the recipe. His calls for clams and mussels but those are hard to come by in my part of the world so I doubted down on shrimp!
It was my husband's birthday this week and he requested lasagna. Made with pancetta, sausage, and beef. Used a New York Times recipe and I was pretty pleased with the results.
Formerly upstate NY, Now residing in Southern NH, Live Free or Die!
My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
Grilled some Sockeye salmon on the SnS Travel grill tonight over lump charcoal. I marinated it in 1/4 brown sugar, 1 Tblsp soy sauce, 1 Tblsp Dijon mustard and 1/2 tsp of Sriacha. Grilled it flesh side down, flipped to crisp the skin and finished it on the indirect side of the grill compliments of the EZ-Spin grate.
One starts with skirt steak sliced thinly (and across the grain) and marinate it in a bit of soy and corn starch. You then prep the veggies: half a red onion, sliced, and your pepper of choice (I used Anaheim), diced, along with some minced garlic and ginger.
While the beef marinates, make the sauce: 1/2 cup soy, 1/2 cup water, 1/2 dark brown sugar. Mix.
Stir-fry the beef. I am really happy with myself here. I (finally?) got the hang of this. Thinly-sliced beef cooks in 45 seconds a side over high heat. I finally didn't overcook this.
After the beef is done (I did it in batches, of course), I removed it and then added the onions and peppers, scraping up bits of fond at the bottom of the pan. After about two minutes they were softened and then I added the garlic and onions.
After thirty seconds, mix and then add the sauce. Bring to a boil. Then add the meat back in. Stir more or less constantly until the corn starch "kicks in" and the sauce thickens. Add some green onions at the last minute before serving over rice.
This was incredibly good!
Here I am stir-fying the skirt steak....
Vegetables getting ready....
Everyone in the pool!
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Plated....
What is really interesting about this dish is that the high heat ends up partially caramelizing the onions giving it a surreal sweetness.​
Last edited by Michael_in_TX; April 22, 2022, 09:24 PM.
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"
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
#59 (https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/pizza-amp-flatbreads-on-the-grill/1206434-what-s-the-perfect-pizza-tell-us-yours?p=1208135#post1208135)
So I tried this recipe for Friday Night Pizza. I do have a couple edits. I do not keep corn oil in the house, so it was all olive oil (Bertolli EV). I
I eat Braunschweiger for breakfast all the time! Glad to have a kindred spirit out there. Ever tried it on an everything bagel with pickled beets? Phenomenal!
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Well, originally, I pulled a half brisket flat out of the freezer with the intent of making pastrami. I got lazy and just decided to smoke it as is.
A friend here who is from Texas gave me his own personal mixture of "Jim Goode" seasoning for Christmas. I'm giving it a spin today... being a flat that tapers a bit thin at one end, I'll be likely wrapping this once it hits 160F, to preserve moisture.
EDIT: Gotta update this with a post cook picture or two! The cook only took about 6 hours at 250F on the kamado, and got held in a cooler for a couple of hours until dinner. I didn't get the bark I am used too, and being a flat, it was a little lean, but stil had a good flavor from the Goode rub. Next time I'll use the SNS and get more bark... I like the smoke ring though... used B&B hickory lump and B&B post oak chunks.
Last edited by jfmorris; April 23, 2022, 08:26 PM.
Jim Goode (who’s now deceased) is one of Houston’s original bbq pitmasters. Famous for cooking exclusively with mesquite, he expanded his restaurants into everything Texas from fresh Gulfcoast seafood to Tex-Mex. Called The Goode Company, I still frequent his restaurants and have for years. His sauce, imo, is still one of the finest period.
Troutman thanks for the info. Good to know, about Goode I mean!
The friend who gave me the rub uses this rub recipe for all his BBQ on a Weber kettle. I gave him a SNS recently, which I had sitting in the original box in my garage (I already had two, and won that). He's now singing the praises of the SNS and sold a couple of his cousins back in Texas on them. His kids all live in the Houston area, he is just here to work for Nasa, and his wife for UAH (art professor).
Meathead shakin' his head. I like Beer can chicken, have not done in awhile but sometime the spring/summer, I'll stick a can o' beer up a chickens butt.
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