Butter chicken, a cook in which I reminded myself why I never grill anything on my gasser and discovered that the InstantPot does not make "Perfect Basmati Rice". Doesn't save any time, either.
Since the butter chicken recipe makes way more sauce than needed I made curried chickpeas and naan bread.
Started a big batch of garlic dill pickles:
And a week later, they're just about done:
They need another day or two, but they're super tasty.
I always make rice in my IP except basmati rice. Not sure why but it doesn't turn out like the short grain brown and white I usually make. Glad I'm not the only one šš„Ć°ÅøĀĀæ
Smoked up a rack of "extra meaty" baby backs from the local grocery store (Smithfield label). They came out great, and had minimal loin meat in the rack, the usual meaning of "extra meaty" in this context. Dry brined overnight, Memphis Dust half an hour before Go Time. Took 5.5 hours plus half an hour rest. Tender, juicy, and tug-off-the-bone consistency.
Cooked a few pizzas on the Ooni Koda 16 last weekend. This was the prettiest one. The first one stuck and crumpled, but still edible. Switched to a solid metal pizza peel and that helped. This was after the switch.
Trying again tomorrowā¦
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Last edited by flyingpiglet; June 18, 2022, 06:53 PM.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
After seeing the past few posts shouldn't do this but I'm me. Was going to do bone in rib eye but weather didn't agree with my plan. So still had to eat. Coconut shrimp deep fried in Dutch Oven with fries. Looks like steak is a Monday thing. Daughter and family coming over for Grampys world famous burgers and hotdogs done on gasser and to celebrate Grampy Day. Hope all dad's and grampys have a fulfilling day.
My second cut at pastrami on the LG900. Came out good, not great. I didn't get that firm black pastrami bark. I think I put too much rub on it. Will be making hash with it tomorrow.
Made Malcom Reed's Korean BBQ ribs, except I used beef back ribs instead of pork spare ribs because that's what I had in my freezer. They were still awesome!
I wasn't optimisticĆ¢ā¬ā¹Ć¢ā¬ā¹Ć¢ā¬ā¹Ć¢ā¬ā¹Ć¢ā¬ā¹Ć¢ā¬ā¹ that today's pastrami would turn out well, so I also bought a chuck roast and made some "poor man" burnt ends as a solid backup plan. They're sharing the plate with some bacon cheese fries from my vegetarian wife's favorite pizza place. And some fresh peas because you've always got have an exit strategy for massive amounts of meat. šš
I just took advantage of Samās Club $8.00 membership special the other day and joined up. While there I picked up some things from their meat section, one of which was a 2 pack of T-Bones. Each T-Bone package I saw included one actual Porterhouse, due to the inclusion of the tenderloin in full. Great I thought, not bad. I looked through the packs they had and picked out what I thought was the best choice.
Itās f f f f f Fatherās Day!!!! Happy Fatherās Day to eliglbe fatherās (pets donāt count) hereās some wings. Stupid crispy, stupid delicious.
Needed a lead in to flyingpiglet 's plum torte. Two racks of Creekstone Farms Chuck Short Ribs. Dry-brined with Meathead's Beef Run overnight. 10 hours on the Smoke Vault 24 with post oak. Served with some of last night's mushroom risotto and a salad.
Brisket point on the pooper tonight. Rounded it out with roasted potatoes seasoned with Meatheads poultry rub, and some corn. Although he is most famous for his three bean chili, Ć°ÅøĖĀ Panhead John. Patented boil before roasting method does indeed work very well.
Smoked a couple of boneless turkey breasts on the Yoder today. Dry brined with Meatheadās Poultry Rub and a hint of chipotle powder. Cooked at 180F for an hour. Then 375F until done.
At the start:
At the finish:
They are in the fridge now and Iāll throw them on the slicer tomorrow.
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