I always like getting back to basics cooking at the cabin.
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I always like getting back to basics cooking at the cabin.
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Those are some good lookin’ smash burgers you got going on! My Grill Grates are almost always upside down like yours! 😂 I only flip ‘em the other way if I want to "micro smoke" something (Kalbi ribs are a no-brainer!).
And I see you’re also a Northern Californian. That’s a nice place to have a cabin. I might be a tad jealous! 😊
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So pretty before the 2 hour slow cook in a wrapper.Attached FilesComment
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hoovarmin said he missed me in here, so I’m stopping by to say hello!!
This is from the other night’s anniversary dinner. Mrs. Vicky Langer and I just celebrated 32 years. Happy anniversary to us!!
She was actually quite blown away when she got home from work because I set up the patio all nice with table cloth, china, candles, and flowers. Inside I had more flowers, drinks, and appetizers. Soft jazz in the background. The perfect warm summer night on the patio with a cool breeze.
Anyway, it’s nice to share this with you all. 😊🤗
Reverse sear Wagyu filet mignon. Just a bit of tan on the upper edge, but nobody cared. Sous vide carrots, finished in the pan with a glaze. Sous vide lobster. I only "decorated" the desert with fresh strawberries from the local farmers market.Comment
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Congrats! We just celebrated 34 years last week. We went to a restaurant downtown that has just reopened. Staffing issues meant we had to eat at the bar and the menu only had a couple of items. It made for a memorable night. Your meal looks much, much better. Great job. -
tbob4 Congratulations to you also!!
And thank you for the compliments. I had a blast surprising my wife when she got home. 😁
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SV’d steaks, and then seared over a fire of oak, also ran a batch of potatoes on my Weber, seasoned with a variety of fresh herbs from out gardens. Oh, and I made bread. 😜
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Got me some mud bugs and made a snack out of them.Attached FilesComment
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Cornell Chicken, Syracuse Salt Potatoes and almost local Corn on the Cob.
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4th of July I reverse seared a pork chop sourced from a local farm. Smoked on BGE, then rendered a few chunks of its fat cap into lard on cast iron with my trusty butane burner (thanks Panhead John !)--seared the chop in that
Topped with my usual caramelized onions & mushrooms. Grilled asparagus to go with, then we had some boiled peanuts I done in the slow cooker for dessertAttached FilesLast edited by BradNorthGA; July 4, 2022, 07:16 PM.Comment
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fzxdoc Yep, spices go into the water with the peanuts
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After all of the ribs and chuck roasts, I needed something lighter. I still managed to smoke the corn for it on the Chimp. (1 hour at 225 F, basting with ghee mixed with ancho chili powder.)
Smoked corn salad: smoked corn, black beans, hard-boiled eggs, cherry tomatoes, cheddar cheese, baby arugula, and a lime-balsamic vignette.
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No ribs here, so I'll go to the regular cooking thread...
Thought I wasn't cooking today, but then needed food for 4 adults and a baby, since the youngest daughter and her family came over to swim and hang out all day. Rather than a burger, I decided to go with chicken sandwiches, and for ease of cooking, I went with the Camp Chef flat top to cook it all.
Buttered and toasted onion buns, grilled chicken thighs (boneless/skinless) seasoned with Henrik 's Pork & Poultry rub, and some grilled onions. A few folks wanted cheese.... added some Duke's mayo and dill pickles, and it was a very tasty lunch!
Last edited by jfmorris; July 5, 2022, 07:14 AM.Comment
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Made some "shotgun shells" with mild sausage, manicotti, cheddar, cream cheese, and wrapped in bacon. And a few jalapeño poppers with the same mixture. Cooked 3 to 350 for just a little over an hour. They were delicious. Will definitely make these again.
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Brisket trim hamburgers with homemade American cheese
​​​​brisket,
and jiffy pop grill snack
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