I didn’t get any plated pics of my brisket from Saturday, but it was still pretty darn good as leftovers last night.
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Last edited by Richard Chrz; May 3, 2022, 08:55 PM.Comment
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I blended these eggs in an immersion blender and cream until they were almost 60 percent foam. I had a double broiler set up with a glass bowl over the pan. And whipped, covered, whipped.and pulled about 80 percent cooked, pulled and whipped immediately again to keep them a bit fluffed, yet wet.. I have no want to do it this way, I was practicing for a pasta carbonara, that called for 9 eggs, mentioned using this set up. If you are wanting the eggs to actually cook, add a cover. Or scratch this.Last edited by Richard Chrz; May 3, 2022, 08:41 PM.
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Wild turkey sausage gravy with homemade beer biscuits. I made the sausage with some wild turkey legs and thighs that I found in the back of my freezer.
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If I could only eat one thing every day, it would be this....grilled chicken tacos.......
Boneless skinless chicken thighs marinated for four hours in oil, lime juice, and salt....then grilled over a (apparently really hot!) fire until 175-180 F internal.... (it's the pecan wood chunks flaring up that are doing the flames.)
HEB made-today flour tortillas getting toasty....
Yum.
All plated up! So, so, so, so, so good. (Yes, I love my lime and cilantro!)
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Thin cut skillet cooked Bison ribeye from elkusa.com with oven roasted green beans (with shallots, toasted cashews, lemon zest, and Pecorino cheese) and Cajun rice dressing made with Savoie's Cajun Rice Dressing Base ( 'cause I'm lazy and its good).
This was labelled as a ribeye but reminds me of a top sirloin. The part near the center of the plate was tough no matter how I cut it.
Last edited by 58limited; May 3, 2022, 08:56 PM.Comment
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I always just shoot my own bison, rather than order it online. Yellowstone National Park is prime hunting. 🤓 Looks great David!Last edited by Panhead John; May 4, 2022, 09:58 AM.
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Late dinner making due with what we could find in the fridge. Frittata with leftover roasted carrots and peas and rice.
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My wife was out at the Dodger game last night and I was on my own. Mary's little lamb keeping me company.Attached FilesComment
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After reading Henrik 's post on Smoked Meatballs with Middle Eastern Flavors, I was inspired to try a similar recipe with ground lamb and that was the direction I was heading until I got an order of rubs from Oakridge BBQ that included an experimental rub called Saigon 21. I had ordered their VIP Sampler and needed something to get free shipping. Saigon 21 sounded very unique, so I grabbed it. Fast forward to last night I decided to follow Henrik's lead, but to use Saigon 21 and them make a quick Pho-like broth with some rice noodles to pull it all together.
I seasoned 1lb of ground lamb generously with the Saigon 21 around lunch time and put it in fridge until later. A few hours later I started the Weber Kettle, rolled the meatballs and then the Pho. All things considered it came out pretty good, although I was missing the traditional garnishes, we still enjoyed it and I will do this again with some tweaks. If anyone is interested in the recipe for the quick Pho I made let me know & I'll post it in the correct channel.Attached FilesLast edited by efincoop; May 4, 2022, 11:16 AM.Comment
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Sea bass cooking over charcoal and oak on the OKJ bronco with olive oil, Tony Cs, onion powder, and stuffed with parsley, onion, celery, jalapeño, and lemon. This cook was supposed to be over an open fire but it rained. I had to move to a covered area next to my house, so no open fire. I was able to get the bronco up to 430º but that dropped quite a bit once the fish was in. Even though I was hoping for a crispier skin this turned out fantastic.
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I posted yesterday with questions on a chuck tender roast from Click Akaushi. I decided to do burnt ends Malcom Reed style. Well here they are.
Dry brined overnight using Meathead’s Red Meat Rub. (Love that stuff btw!) Then followed MR’s method exactly and they were awesome. About 4.5 hours cook time all in. Fork tender and really beefy. Yum.Comment
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Just a nice little steak on the grill.
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Haven’t done a steak in a while so I pulled out a Costco choice NY Strip and reversed seared using the Vortex with some hickory chips. Sautéed mushrooms and red onions for a steak topping. I went all out for a side dish…Ore-Ida frozen French fries! 🙄
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We were able to have a friend over for dinner, and a few racks that were going to few that could not make it. Plus some beans and potatoes.
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Every pic I've ever posted on here is stolen from Panhead John -
I’ve definitely stolen a few from Panhead John but all of his culinary masterpieces are based on my recipes so I figured it was fair.
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Gyro pizza. I used tzatziki sauce lightly, tomato basil feta, gyro meat chopped, tomatoes, bell peppers, and mozzarella (it’s pizza, I guess). I enjoyed it. My kids kept theirs traditional.
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