Some kielbasa with onions,relish, and mustard.
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Might be the last outdoor cook for a couple weeks with the forecast all close to or in triple digits. Smoked meatloaf, whole grain mac n cheese, bread from the farmer’s market, and bagged corn.Attached FilesComment
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jfmorris My patio is in the evening sun, so it's brutal cooking outside on hot evenings. It's covered, but that actually seems to trap more heat in. If it's not windy, I have a roller shade I can drop on the west side, but it's rarely calms enough for it not to flap. -
ItsAllGoneToTheDogs It's definitely nothing secret, started with quaker oats recipe and have been tweaking. I'm actually pretty happy where it is right now, so I'll try to get it posted up sometime in next few days...if I forget, feel free to remind me. I'd love to put sausage in mine, but the girls wouldn't eat it. So, I use all beef usually the butchers fresh daily ground which they claim is around 85%. Sometime when I make it for company I'll have to make a couple and do one with sausage. -
glitchy my dad has a VERY windy back porch, and its in full sun almost all day. He added roller shades on 2 sides, and put tie-down hooks at two different points (bottom and about halfway) so that he could secure them against the wind. There's something on each side of the shade that lets him hook onto the little hooks - one on a corner column, the other up on the house I guess.
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Dry aged ribeyes and strips, broccoli and cheese, baked tater.Attached FilesComment
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Saturday morning breakfast... keeping the heat out of the kitchen of course! Bacon, eggs, toast, courtesy of the Camp Chef FTG900....
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Dinner for two tonight. I dug deep in a freezer dive and came up with a rib eye cap, saved from the Christmas prime rib. That has to be some of the best beef I've ever put in my mouth! Dry brined, seasoned with Hank's Signature Steak rub, and served with hasselback potatoes, and griddled squash and onions.
First - the star of the show. RIB EYE CAP! This was one seriously beautiful piece of beef, and I wish I had snapped a picture before seasoning it...
Potatoes went on the upper rack an hour before the steak and squash came outside to play...
I left the kamado open at this point, and flipped the steak every 2 minutes, running back and forth between the flat top and kamado...
Had the necessary beverage on hand - an American Amber (Fat Tire clone) that I've got on tap... its been kegged less than a week and is a bit cloudy at the moment, but quite tasty.
My goal was for the thinner side of the steak to hit 140-145 for the wife. When that happened, the thinner end was about 130, which was fine by me.
And finally, plated...
I have to say, I will definitely be pulling this steak off any future prime rib purchases and saving for myself. It was so tender, that it was somewhere between steak and a really soft roast. Not sure I've ever had anything like it. I've certainly never had a steak this tender before.Comment
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glitchy I got this off a full bone-in prime rib. They were on sale at Publix in November/December for $6.99/lb, but were all cut down to 3 or 4 bone ones. I rang the bell, and the guy in the back was able to bring me full untrimmed ones in the cryovac, which were all 7 bone roasts. With that you get a nice slab of back ribs, the rib cap and a boneless prime rib (the eye) if you spend a few minutes with a sharp boning or fillet knife.
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I’m really digging this new Pit Boss Ceramic griddle. It is such a breeze to cook on, and clean up as well. The other day I asked for some help with making a really good Philly Cheesesteak. With some of y’all’s help,I was able to crank out a pretty darn good one tonight. CaptainMike and a few others suggested provolone cheese, which I used instead of cheese whiz. I’ll do the cheese whiz next time. Being a ceramic cooktop instead of steel, I sliced and chopped my ribeye ahead of time on the cutting board.
I used onions, bell pepper and a little jalapeño with the steak, on a bolillo roll. I was really pleased with the way it turned out.
Last edited by Panhead John; July 17, 2022, 07:56 PM.Comment
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DesertRaider it’s for squirting into bugles (salty snack) when on road trips to spring training. Sharp cheddar, thank you very much. -
Thanks everyone! Michael_in_TX or anyone else considering this griddle, each time I’ve used it, I’m amazed at how easy cleanup is. Melted cheese is a PIA to clean off on most griddles. I just now wiped my griddle down with a few paper towels. Everything, including the melted cheese just wiped right up, no scrubbing required…..👍
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First sourdough; my first bread of any kind ever. I didn't expect it to succeed at all, and it being my first time every step "felt wrong" but I did them all anyways
Result? Not a world championship loaf for sure, but I was thrilled with the result. My wife and I really enjoyed eating it, it was pretty tasty bread. Can't wait to bake more!Attached FilesComment
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mnavarre That board was made for us by my cousin, who has a small woodworking business
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Sous vide a 2lb Primal Pastures boneless pork loin. Seared on the SnS. Served with red lentil curry.
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I made this, but with thighs. I reduced the sauce a bit much, but was still tasty. Sesame cucumbers and steam rice. I got the recipe from the Bachan Japanese sauce site.
https://pitmaster.amazingribs.com/fo...gs#post1256834
Last edited by SheilaAnn; July 17, 2022, 10:00 PM.Comment
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Lazy, and my desktop is being weird, so y'all get a pic dump while I'm sitting by the fire pit.
Click sirloin and garlic cheesy noods with shrimps.
Had some pizza dough that had gone well past ever being a pizza, but still made a nice breakfast pan flatbread. Garlic, EVOO, bacon, sun-dried tomato, Kashkival and queso fresco, and an egg.
And today WIBS! on Jr., who decided to be a willful child and spent half the cook running hot.
But like always, things worked out:
They failed to suck.
Could have maybe used another 15 minutes, but a wood chunk lit up and there was a minor grease fire going on right under the ribs.Comment
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It all looks beautiful! Don’t you love it when you’ve learned a thing or two, and you can still turn out a good meal when things don’t go right?! I’d be quite happy to partake of the misfortunate events. 😂 -
mnavarre I see you’re a musician. Have you posted any of your music to the "post your music" thread? I’d like to hear what you’re doing. Art is art!! Right? We just change mediums! 😁
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This is just for fun. No smoker or grill involved. Meathead taught me how to cook by teaching principles that go beyond BBQ, and my family is ever grateful.
So… we are trying to move our eating habits toward the Mediterranean. It’s been fun learning about the different flavors. Here’s the fam (minus our two oldest kids, married and away) and our dinner. There is ACTUALLY some halibut hiding under all those vegetables!! 😂
Last edited by Charley Langer; July 18, 2022, 12:31 AM.Comment
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This is from the weekend. I had pork belly curing in salt and maple syrup for the past 2 weeks. Since it has no nitrates/nitrites, I hot smoke to 155, which makes pancetta. It’s also great sliced and fried like bacon. I vacuum seal and freeze what I’m not going to use immediately.
And while I had the LSG going, I did protein-style smash burgers on the griddle.
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radshop you likely uploaded them, but did not post them. You have to click "insert" for each pic. You can just hit edit on this post and if your pics are below the post you will see that insert button. -
ItsAllGoneToTheDogs again, thanks for letting me know, but that's not the case. I uploaded and inserted, and I see them from both my desktop and phone.
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Triple Patty melts and dessert.
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Busy cooking weekend!!
A colleague is going on maternity leave and we were having a small celebration. When I was asked to contribute to a "diaper cake," I wasn't quite sure what that was and it didn't sound at all appetizing. I decided that my contribution would be something more familiar to someone like myself; 3 racks of STL ribs it is! Put them on at 11pm. Finished them up and cut them up and readied them for transport just before getting ready for work.
Made sure they were safe until they were consumed.
They were a hit and "sold out" quickly. I received lots of compliments. Our area smelled ridiculously good.
Saturday, I tried a couple of the Denver steaks I cut out of the chuck roll last weekend.
Lunch steak, quick front sear on cast iron. Did not carry over nearly as much as I was expecting for some reason. I blame probe placement. It was delicious, but definitely rare in the middle.
I could tell this was a steak that would improve at actual med rare, so I had another for dinner. (any excuse would work)
2nd attempt for dinner was much more successful. These Denvers are really delicious.
And finally, I cooked 3 more racks of spares with the intention of me actually being able to eat some of them this time. We kept a rack for ourselves for dinner and gave the other two away to a longtime friend and a new neighbor.
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