We had some family over yesterday so cooked the last of my Click Akaushi beef (I am going to miss ordering from them!). A 10lb brisket. First pic was when I pulled it at 165F to wrap. Second is plated with some fantastic smoked mac & cheese and a black bean and corn (and a bunch of other stuff) salad. The pics don’t do it justice. Rave reviews from the fam all the way around!
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Spinaker I've done these often and love the results but have always just tossed the drippings when i'm done. Do you, or anyone for that matter, keep the fat/bbq sauce/glaze drippings for any future uses? -
I keep it for left overs. The sauce breaks when it cools, but I heat it back on un a hot pot of water, then blend it, it is fantastic. Dadof3Illinois
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Roasted chicken vortex style.
Meat Church Honey Hog BBQ rub
Maple /bacon roasted brussel sprouts. Sauteed green beans.
Boxed mac n cheese 🤫(not pictured because who needs to see that)
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100 degree heat + humidity = indoor cooking. Decided on a Chinese food night.
Cold sesame noodles
spicy cucumber salad
stir fried choy sum
Homemade pork and chive pan fried dumplings
The choy sum was a surprise star. Never had it before and bought at a whim when I saw it at the farmers market. Tastes sort of like a combination of broccoli and spinach.
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Did a shrimp and sausage Cajun/Asian stir fry tonight. Basically I just seasoned it with soy sauce and Tony Chachere’s. I never tried this combination before, but it came out pretty damn good.
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Grilled Chimichuri Skirt Steak, Mushroom, Spinach & Goat Cheese Quesadillas!
Grilled skirt steak for about 6/7 min (flipping as needed) shooting for med rare before resting.
Sautéed mushrooms & onions until browned. Added and sautéed garlic for about a min followed by spinach for about 5 min until wilted. Seasoned veggies with Fajitas rub.
Assembled tortillas with veggies, goat cheese and sliced steak before folding. Grilled tortillas until nicely browned (about a min per side). Cut into wedges and feasted!Attached FilesComment
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Birthday dinner for my daughter who turned 25 today, and her husband who turns 33 tomorrow. Hibachi style cook on the Camp Chef FTG900, steak, chicken, fried rice and veggies. Also made an asian cucumber salad. Good stuff!
First, proof there was chicken. I didn't eat any, but I am told it was good. This was right after it hit the grill. Boneless skinless thighs, which after cooking were sliced up and tossed in teriyaki sauce.
After the chicken was done, I filled the 900 square inches of flat top with veggies, rice, and onions, peas and carrots for the fried rice.
Once I pulled the veggies into the rice, it was time to hit the griddle with the steak. I cut up a 3 bone NY strip, saving the ribs and the rib eye cap, and sliced the eye into thin steaks that would cook quick. I tasked my son with salt and pepper duty.
And finally, we have plated food... I added a little yum yum and hoisin sauce to my plate.
And here we have my toughest critic, who likes steak, but not chicken... and gnaws on veggies...
I am always ruining my shirts, but they won't let me strip down to my diaper to eat, for some odd reason....
Cheers folks!
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DTro haha it was for making an onion volcano or other cool fire tricks on the hot griddle - it vaporizes and you can hit it with a lighter and make some impressive flames.
My son in law squirted some into his mouth and realized:
A) It was cheap vodka.
B) It had not aged well in a plastic squirt bottle, and tasted like plastic!
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Yikes! Your daughter must have been very hungary!
Great lookin’ cook! (the food…..😂)
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Piri Piri chicken on the SnS kettle. Meathead's recipe - it is a killer! Served with grilled green beans.
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Cookies on my Traeger.\\
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First time cooking a Kabocha Squash and it won't be the last, because we all agreed that it was delicious. They cook fast, about 5 minutes in a simmering liquid. Any longer and they get mushy (so I've read). Surprisingly, the skin completely softens and there is no need to peel it. It's served here in a Panang Curry with chicken thighs.
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Spinaker looks awesome. whats the bread there? i know you have been keto for a while now so wondering if this was cheat night or you have a recipe youve been holding back
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