Frozen pizza today... had a catatact surgery on my left eye so No advanced bbq'ing today.. 
pimped with extra cheese..
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It's almost summer in Micihgan and the King Salmon fishing is hot. Here are some smoked King Salmon steaks that I did today.Attached FilesComment
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And finally, the last of the brisket made some chili along with some rancho gordo pintos.
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Was hoping for gator nuggets but he got away so its Ahi tonight!Attached FilesComment
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My kids haven’t been eating eggs, and the chickens keep laying. And I haven’t eaten all day. And I love eggs. So…
Normally a 10†skillet is not what I recommend for a 5 egg omelette stuffed with pancetta, bell peppers, onions, jalapeños, mushrooms and cheese. But if it’s already out and you’re too lazy to get another pan, it can be done.
Topped it with hatch/tomatillo salsa and some sour cream.
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Skewered spicy yogurt chicken. Two salads from Ottolenghi. That guy never disappoints.
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Thanks for the additional info, JCBBQ . I've got 4 of his cookbooks, Nopi, Jerusalem, Simple, and Flavour. We've eaten at his London restaurant, Nopi. It was an amazing experience. Every single dish we had was so intelligent and so delicious. I've been a fan for years. It's nice to find others who like to cook his recipes.
Kathryn -
Nopi focuses on his restaurant dishes, eclectic with Middle Eastern touches here and there. One of my fav recipes from it is his baked blue cheesecake with pickled beets and honey, which I had there: https://www.chatelaine.com/recipe/di...ets-and-honey/
Flavour (Flavor if bought in the US) is what Ottolenghi calls Plenty Three, following after Plenty and Plenty More. More inventive vegetarian cooking that even carnivores like me can enjoy.
K.
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Quick and easy dinner on the Chimp.....lemon-pepper sockeye salmon with black-eyed peas and (Hi SheilaAnn!!) garlic-butter shrimp.
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My boys wanted smash burgers for dinner tonight, so…
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tbob4 Square sliced Gouda that melted over the burgers and made a cheese crisp edge. So delicious.
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I was at my buddy's house working on my truck with him and his wife came home with a full packer brisket. She said, "will you cook this for us, Dave?"
So here we go! On the BJIII with the slow roller and ceramic heat deflectors for double-indirect. Hickory chunks for clean smoke. Started at 7:30 this morning and plan to keep it rolling at 300 F.
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MsTwiggy it turned out well. I split it in half and my friends took theirs and loved it. It was a choice grade brisket, so not my favorite. I realized that cooking low and slow is not nearly as fun for me as making other recipes over fire. I probably won't ever do another brisket unless my friends want one again. The lengthy cook in the humid Florida weather gave ample time for beer consumption and so alas, no pictures.
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Two pork tenderloins, reverse sear on Weber 22" kettle w/SnS. Meat Church Holy Gospel rub on pork. Used B&B oak briquettes. Indirect until IT around 125 - 130, then sear flipping every minute or so until IT around 135 - 145. Got a nice smoke flavor just using the briquettes. Very moist and juicy with a good crust. About 60 mins +/- total cook time. A little thick cut bacon appetizer on the side.
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Venison sausage, diced tomatoes, diced onion, minced garlic, spinach, pepper, red pepper, beef stock, parm, and pasta water to tighten it upAttached FilesComment
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After my piece of crap ribs cook I posted the other night, I wasn’t gonna post anything else until I thought it was worthy. This here cook was! A little surf and turf with some oven baked red potatoes and onions. The filet came out a perfect rare/medium rare, and the lobster tail was great too. But, I’ve gotta brag a little on the taters, I finally learned the best way to do oven baked potatoes.
Any time I’ve done oven baked potatoes, I’ve always just sliced or quartered them, seasoned em and then put them directly in the oven. They’ve always come out just….mediocre. This might not come as news to some of you, but it was to me…… boil the potatoes first! I was googling some oven baked potato recipes earlier, and several of them mentioned to boil the potatoes first, either whole or halved. Without going into the reasons why….it just works! These were the best oven baked taters I’ve done. After boiling them whole for 20 minutes, I let them cool, then quartered them and placed em in a large bowl. Drizzled them with Canola oil and seasoned with Lawry’s garlic salt and fresh ground pepper.
After gently tossing everything, I put them in a pan in the oven at 400* for about 45 minutes. They were awesome…will be doing this more often!
Short article about boiling first.
https://www.southernliving.com/food/...efore-roasting
Last edited by Panhead John; June 17, 2022, 07:01 AM.Comment
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Fajita tacos: flank steak marinated in lime juice, oil, and soy sauce for four hours, cooked in cast iron, placed in made-this-morning HEB flour tortillas, topped with jalapeño-poblano crema, homemade pickled red onions, cheese, and cilantro.
This is the first time I've made pickled red onions. They are quite good and surprisingly keep their crunch even after a week in the fridge. The color they add to this dish is amazing. Went back and forth if I wanted cheese this time, but it turned out to be a good idea; those onions are a bit acidic (also, tacos without cheese would be weird).
I love this little stainless table and the camp butane stove. Keeps my house from smelling like fajitas for the next two days. (I love fajitas, but not that much!) The stove works well, but it really only has one heat setting: blazing. Even on minimum, that cast iron gets to 500-600 F easily (and fast!). I cook two minutes each side, then one minute each side until we're 130-135 ish.
Resting....
Just a hair beyond the doneness for which I was shooting, but still very tasty. Also, so proud of myself for remembering to cut against the grain!
The finished dish.
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Back ribs, Boraccho Beans, corn on the cob …. And finally a warm enough evening we didn’t have to light the fancy flame table!
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