Simple, quick and good. Italian hot sausage, peppers or onion on Kettle. My favorite ðŸŸ. Cape Cod Sea Salt.
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I could live on this stuff. Not actually cooking, but I don't care. It's dinner.
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SheilaAnn -- This is the company, there's a number on this page that says "order cheese" so they might ship.
Otherwise, the store is only open 7-3 on weekdays, and I'm not usually in that area during the week, so I can only get it if I'm nearby on a vacation day, but if they don't ship, next time I'm there I could get some and ship it. Probably wouldn't be until maybe late July (just took last week off).
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I give you clams, steamed in a garlic-butter-wine sauce!
This was a birthday gift from my sister, who is a professional chef and can source some really fresh stuff. This was so much fun to cook and eat. Not a lot of meat, but wow... just oh wow....the clam meat with the wine and butter and garlic....divine.
Served over fettuccine with shaved parm and parsley. Yum!
(Yes, there is a "dead" clam in the lower left. No, I did not eat it lol.)Comment
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I posted this cook with the title Stir Fried Tacos!, but thought I'd post the photos here.
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DaveD Hey man…hold it down, I’m trying to sleep here!
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Busy day today doing prep for a family get together tomorrow.
9 lb pork shoulder.
A couple batches of smoked chex mix.
Smoked queso dip.
4 dozen chocolate chip cookies
Attached FilesLast edited by Finster; May 13, 2022, 06:26 PM.Comment
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So, wife is heading out of town for a couple of days, to drive her mom down to Pensacola and leave her for a week to stay with her neice (my wife's cousin). Since I know she will be eating out for a couple of days, decided I needed to send her off with some "home cooking" - Amazing Ribs style that is!
First tool needed is your SNS Kamado, and a bit of beer - a home brewed porter in this case....
Cook involved grill baked potatoes that went on an hour before anything else, grilled corn in the husk (opened it up and brushed with olive oil and season salt, then closed up), and two 8 ounce choice sirloins that were nice and tender. Seasoned with some of my prized last bottle of Hank's Signature Steak seasoning.
In the mean time, I was making mushrooms and gravy over on one itty bitty corner of the huge Camp Chef FTG900 a few feet away...
Time to sear the steaks down low... got 3 levels of cooking going on here!
Carried this tray into the house after shutting down the grills.
Plated!
Almost forgot that mushroom gravy! I had to go back for it and dump it all over my potato and steak...
And that's all folks! Peace out!Last edited by jfmorris; May 13, 2022, 07:31 PM.Comment
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Wife came home with two chickens from Costco and there was pretty much no wind this evening, so the KBQ finally got fired up! The MAK cooked the backup bird (the halved one). I couldn’t taste the smoke on either after being out in it tending to the KBQ. The daughter said the KBQ was better, wife said the MAK was better. Wife didn’t like the smokier taste from the KBQ. I thought they both tasted like chicken.Attached FilesComment
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Roasted Garlic parmesan chicken bites...
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When the cat's away, the mice will play...
SWMBO hit the road at 7am to drive her mom to Pensacola, so I quickly made a resolve to do all my cooking outside this weekend, and turned the Camp Chef FTG900 burners on med-low to preheat the top, and by the time I went inside and put together a little pancake batter, the temp was perfect for a small batch of pancakes.
Tools required - batter, griddle, spatula and COFFEE (remember, it's just after 7AM!)...
A couple minutes later, the edges are set and holes are bubbling, and time for the flip...
And about 2 minutes later, DONE!
Back inside to eat 2, with a generous amount of butter and maple syrup... I promise there was a lot of butter. Most of it melted and absorbed...
Lesson learned here? I will never make pancakes in a skillet on the stove again! These cooked much more evenly and quickly, and most importantly, all at once, for probably up to 30 pancakes!
Th-th-th-th-that's all folks!​​​​​​Last edited by jfmorris; May 14, 2022, 07:27 AM.Comment
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hoovarmin no real secret to keeping it clean. I scrape it down after each cook, then hit any dirty spots with water from a squirt bottle, using a rag to kinda of steam things off and scrub, using tongs once the rag is saturated and too hot to handle. Then wipe down with a little avacado oil, and shut it down. I either do this right at the end of a cook, or an hour or two later I'll turn it back on for cleaning.
It always needs a quick wipe before each cook, being outside, but that's about it.
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One of our favorite meals; Garlicy Pork Loin
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Last edited by Richard Chrz; May 14, 2022, 06:42 PM.Comment
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