Grilled Flat Iron Steak with Mushrooms & Onions…Seared for about 4min per side then moved indirect until the IT reached 127°F and rested for 10 minutes. Perfect medium rare!
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Beef ribs on WSM22 and Hasselback potatoes on Weber kettle with SnS.
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Snake River Farms brisket, smoked for 13 hours on the Mak 1 star, 225 first 8 hours, bumped it to 275 then wrapped in butcher paper for the last 5 hours. Salted 12 hours in advance (meant to do more but forgot) , then big bad beef rubbed it before going on the smoker. Maybe my best brisket yet, incredible flavor, great color and bark and stayed super moist.Attached FilesLast edited by Mnewbs23; July 5, 2022, 01:36 PM.Comment
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Finished up a busy bbq weekend with a brisket.
w/heirloom tomato and basil salad, baked broccoli m&c.
This one's been wet aging (i.e. hanging out) in my fridge for a while. It came out very tender. It also cooked quicker than I was expecting.
The woman at my company cafeteria was kind enough to make me a breakfast sandwich using my own leftover brisket. I didn't need to eat lunch.
Attached FilesLast edited by gboss; July 5, 2022, 04:14 PM.Comment
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Spatchcock Chicken rubbed with Meathead's Poultry Rub.
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This might be the most beautiful thing I've ever cooked.
Two weeks ago, on episode 411 of Project Fire (https://video.mpt.tv/video/episode-4...-grill-m74hdn/) Steven Raichlen did a tuna sandwich that looked spectacular (Pan Bagnet). Specifically, the way he prepped and grilled the tuna really stuck out at me.
Take a tuna steak and season it with salt, pepper, and herbes de provance. Then add lemon zest, lemon juice, and finally extra virgin olive oil. Grill over a charcoal fire 2-3 minutes a side.
I decided to do some lemon-garlic asparagus as well. Not knowing how long the asparagus would take to get to my liking, I did them separate and prior to the tuna.
Here's the setup about to be taken out the grill.
Asparagus getting happy. (Yay grill basket!)
Also yay for two-zone setup, I can just slide the asparagus over to the side, add some cherry tomatoes, and then let the tuna get its grill on.
Here is everything all plated up. Absolutely gorgeous! And absolutely delicious! Most of my tuna cooks have an Asian flair, so this was a welcome break and it was extremely flavorful. That herbes de provance, especially the lavender, really is something.
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First time burnt ends from point of whole packer on the WSM 22. Definitely a repeat.Attached FilesComment
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The plan was to do pan fried light flounder that we brought from Florida. Well, no pan big enough in our house sitting home. Plan B was baking. Flounder was doused in flour, dipped in egg, dropped in panko, and seasoned to taste. Wife prefers salt n pepper. I prefer salt n pepper, some Tony Chachere’s cajun season and some Paul Prudhomme’s blackened redfish seasoning. It went on a no stick tray, lightly olive oiled and a few slices of butter topped with lemon of course! In oven at 350° for 30 minutes. Then set to broil for 5 minutes. Fish temp came off at bout 180° cause wife likes it that way! Tell ya what, I liked it better this way than pan fried!Attached FilesComment
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Smoked chicken I made and pulled for lunches this week.Attached FilesComment
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Soy honey ginger wings from the other day. I might be addicted to these:
And Tequila lime guajillo chicken on GriddleBot:
Just kinda looked at a few recipes and made something up. Couple of tweaks and that's going in the rotation.
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SheilaAnn - is this the type of So Cal hot dog you were talking about when seeing Panhead John 's bacon dog?Comment
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