Nathan's 1/4 pound dogs, Martin's potato rolls.
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My wife picked this up at Costco the other day.
So, I immediately started researching recipes from their website.
Settled on the lemon-pepper shrimp with asparagus over linguine.
Plated with the obligatory Parmesan cheese grated over it.
Side was a tomato-peach salad with feta dressed with blood orange infused olive oil and white balsamic.Comment
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So to extend the pain of my cooks, here is a complex one. Wings via Kettle and Vortex and apple chunk. Used Pit Barrel All Purpose Rub. Added at end of cook, Meathead's sauce mixed with Sriracha Sauce. For some, maybe a bit too much on the Sriracha. For me close but just right. I had with Dortios. Only 1 picture.
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Well, so far I am on a streak and have cooked every day this week, starting on Sunday. Tonight I looked around, had no meat thawed, and decided the only quick thawing item in the freezer was a pound of bacon in a vacuum sealer bag. So into a sink of water it went, and by the time the flat top was ready, the bacon was thawed.
So, breakfast for dinner, prepared outside of course! Bacon, a few hash browns, eggs and even toast, courtesy of the Camp Chef FTG900.
Last edited by jfmorris; July 27, 2022, 07:01 PM.Comment
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I had -3 lbs of Hungarian hot dogs left from my trip to Toledo. The Klinger hot dogs he would talk about from Tony Packos from his MASH days. So I did my best job of imitatin a Chicago dog with Hungarian dogs & no peppers, I checked in this little town I live in, nobody has em, so they are over an hour away. I know, they are just dogs. But, I had a craving fer em.Last edited by FireMan; July 28, 2022, 06:33 AM.Comment
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Fresh lowcountry redfish "on the half shell".
A whole side filet (skin on), seasoned with Cavender's Greek mix, grilled hot, skin side down with lid closed and a chunk of fruit wood over the flame for some smoke.
When skin is charred, basted topside liberally with butter (which was also melted in a ramekin in the closed grill for a little extra smokiness), then flip for a quick sear.
My favorite method for this fish. Served just as it comes off the grill. The meat flakes right off of the charred skin.
So simple, but so good!
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smokenoob
Yep. Cooking skin side down over a hot fire for almost the whole cook creates a charred "shell" that the meat almost steams in. Then a quick flip and sear at the end. Perfect for redfish or anything with a thicker skin. Fileting the fish couldn't be any easier. Don't even take the scales off.Last edited by BourBonQ; July 30, 2022, 02:00 PM. -
DaveD
Equal parts mayo, sour cream and plain yogurt. Makes a great base for seasoning however you want. I usually use garlic powder, white pepper and a dash of hot sauce.
Apparently it is pretty close to Mexican elote, which I only recently found out was a thing. I've been doing this one for years. Great on fish, chicken, veggies.Last edited by BourBonQ; July 30, 2022, 02:00 PM.
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Forgot to post this, but my bride has caught the fishing bug. Last Sunday afternoon we went out on the back pond in the johnboat and she caught these two largemouth. One on a wacky rigged weightless sinko, the other on a spinnerbait. Fileted them out and made largemouth menuiere over anglehair pasta with a salad. No pics of the cook, but the star ingredient is pretty obvious.Attached FilesComment
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Been busy cooking here are a couple of my latest cooks.
Tri tip smoked on offset the seared over coals
Pork Ribs
Sous Vid 3lb bone in Ribeye, Is it still a ribeye at 3lbs or is it a small Prime rib roast?Attached FilesComment
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Well, continuing the "cook every day" trend of this week, I had a small 3 bone slab of beef back ribs that I harvested from a prime rib last weekend, which got the royal treatment with the very last of my last bottle of Hank's Bonafide Beef Rub (but I am hoping and praying that Henrik is gonna find a way for me to get more soon!).
Going of course onto the SNS Deluxe Kamado, in "turbo slow" mode at 225. I think this will only take 4-5 hours at most. Pretty thin, and we will see most of the meat pull off the bones as it shrinks. Oh - using B&B briquettes, because that is all I have left, and I had to steal it from the bin on the Performer at that! And post oak chunks.
I'll be doing a kettle cook of some Vortex chicken towards 5pm, to supplement these 3 ribs, or else to eat leftover tomorrow. Or if not, we will just have to eat a really big salad with some bacon on it, to supplement just 3 ribs...
I'm gonna have to convince SWMBO to go to Academy with me this weekend and buy a bag or two of lump charcoal. The problem is... I blew my back out, and am slowly healing, and don't need to be slinging full 20# bags of charcoal around. So I gotta ask the little lady to do it...
EDIT:
Here's a photo I took after several hours. Ribs were up to 179F, I went ahead and wrapped in foil and will pull around 200 or so. It kills me how much pull back there are on beef ribs versus pork ribs. This is the same side in the foreground as in the top picture, where you couldn't see the bones at all.
EDIT 2:
Gotta show finished pics! And I will say - the smoke with charcoal and post oak on the SNS kamado, the Hank's Bonafide Beef rub, and the beef itself.... these back ribs had to be the absolute best thing I've EVER put in my mouth. They were much bigger than the last time I did back ribs - bones were 7 to 8 inches long.
Yvonne is gone to bunco tonight with her friends, and I meant to save one for her to taste.... instead I ate all 3 (and some salad). I'm baaaaadddd... Now I gotta thaw my chuck ribs from Click Akaushi and cook those to share with Yvonne....
Last edited by jfmorris; July 28, 2022, 06:33 PM.Comment
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Jim White today is the first day since Friday that I've not taken 2 Naproxen Sodium the moment I got out of bed. I will likely take some a couple of hours before bed time, as laying down actually hurts the worst, but I think its a sign I am on the mend.
Yvonne forbids me to mow the grass this week, and plans to mow it first thing in the morning. I will let her as I have no desire to be back in excruciating leg and back pain again (it's my lower back).
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The bone and about half a pound of double smoked ham frozen back in April, a pound of Rancho Gordo pintos and a little fun in the kitchen. Good eats tonight.
Tip a glass to the memory of Bonsey tonight. He would have been overjoyed just at the sight of this.Comment
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Before I even read your post, I looked at the pictures and Bonsey was at the forefront of my mind. Beautiful cook and I miss you brother Mr. Bones ! I hope and pray that you finally are resting easy.
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Chili-garlic shrimp ðŸ¦
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Talking with my good friend this afternoon and he mentioned his wife was making Korean Beef. I asked a few questions about it, thinking it was bulgolgi beef. But, after asking for the recipe, I found the flavor profile to be similar in a way but used ground beef. So, I grabbed a back of ground and made some dinner after my mountain bike ride.
really enjoyed this - very simple to make but a great flavor profile. And the peas were a nice touch, my buddy’s wife used broccoli but all i had was frozen peas. In they went and dinner was served!
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Burgers again today, but I remembered to take a picture of my burger before it was all gone. Mozzarella and Swiss cheese, onion, tomato, and I hope I didn't overdo the lettuce. On pumpernickel, because we had no buns.
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Looks fantastic and the plus served on Panhead John plates.
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While not a recent cook, I thought I'd share some pictures of the whole hog roast we hosted for about 60 guests for my 50th birthday back in 2013. Had guests from all over Canada and the US and a great time was had by all. The cooker I rented was really cool. It had kind of an iron maiden type rack that held the hog upside down during the entire cook and channels down the back and front of the cooker into which you add charcoal once an hour or so. The hog wound up being cooked perfectly and I had so much fun that day!
Injecting the hog the evening before the cook with my brother Wayne.
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Mustard binder and rub in the hog's cavity also the evening before.
Moving the hog from the garage to the cooker.
In the cooker.
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Rolling smoke.
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Adding charcoal and the hog is nearly done.
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Hog heaven!
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Last edited by pkadare; July 28, 2022, 10:40 PM.Comment
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