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Back for more Detroit Style pizza on the Roccbox. This time I went with sharp white cheddar around the edges per "The Pizza Bible", and it definitely adds an additional layer of deliciousness. The LW wasn’t around the first time I did DSP, and she claimed it was better than Jet’s but not quite as good as Rocky Rococo’s. I’ll take that, and next time I’ll do something other than pepperoni.
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Had about 10 pounds of tomatoes, mostly Roma but some Pink Girl and Purple boy that had split on the vine, so I made a batch of sauce with my new food mill. That thing is a lifesaver. My first time making sauce from fresh tomatoes.
So fantastic. Obviously I had to QC it, so I made some bucatini.
I've made sauce from canned San Marzano tomatoes for years, but clearly I've been fooling myself. THIS is what tomato sauce should taste like. It's mind-blowingly good.Comment
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My wife rescued a bag of frozen scallops from hanging out in the freezer so we decided scallops, in some form, would be a great evening meal on a hot, dog day of August. I did some research on the web and decided I wanted smoked scallops finished in a yet, indeterminate way. She found a Traeger recipe for scallops in Citrus Garlic Butter sauce. I was on board.
The cooking instructions called for the Traeger to be set to Super Smoke or 165F. If anyone out there has a Traeger and can attest to it keeping a 165F temp, I’d like to know. Seriously. The lowest setting on my Pit Boss is 200F with a lower ‘Smoke’ setting which usually runs from 180-235F. So, I forged ahead keeping a close eye on the scallops to make sure that Goodyear Tire didn’t mistake them for raw materials.
I even moved them to one end of the grate, as far from the burn pot as possible. The ambient temp of the grill was between 187 and 226F for the 20 minute cook time.
Afterwards I dropped them on a CI skillet on my gasser for a ‘quick’ sear.
Some of the citrus garlic butter sauce was used for the sear. In retrospect, I should have had that skillet hotter than it was when starting the sear. I ended up searing them longer than I wanted to get a nice caramelization, but they really cooked more.
The finished product, accompanied by asparagus fries and Angel hair pasta.
Epilogue: I really wanted to cold smoke the scallops before cooking and searing them but I haven’t the appropriate equipment. I even experimented by placing a huge block of ice in a foil pan beneath my cooking grid to try to keep the temp low. Didn’t work.
You won’t see these scallops on some retread but I need to perfect a poor man’s cold smoking method for future cooks. The taste, carried primarily by the sauce, was excellent. I highly recommend it.Comment
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Smoked meatloaf on the Smoke Vault. Served with hot, charred cherry tomatoes with cold yogurt, a Yotam Ottolenghi recipe. Great use for all of the cherry tomatoes from our garden.
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WayneT - the "crust" around the edge is just where the grease and juices collected during the cook. I siphoned off the grease with a baster and what was left was the cooked juice (probably mostly myoglobin) that you see. It is very tasty, just not very crunchy,Last edited by theroc; August 7, 2022, 12:44 PM.
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A nice little Yard Bird on the spinner last night. I stuffed the bird with Minnesota Wild Rice. Was delicious. Along with Mixed Berry Shortcake with Homemade Whipped Cream for Dessert. Double plus Oh yeah!
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Texas Larry Yes indeed. Pre cooked and hot going into the chicken.
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And a few pics of the food spread for the going away party.
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Nothing fancy or very photogenic today, but I needed to cook two butts. I normally keep at least one pre-rubbed and tightly wrapped in Glad Press'nSeal in the deep freeze. So I used that one and a fresh one I had in the fridge. I got the Bronco Pro going at a steady 230* last night so I could sleep in a little, and here is what I found about 8 hrs later. The frozen one is on the left, and on probe 1. As you can tell, I don't usually bother with changing the min and max temperatures.
Again, I find that it doesn't take any longer at all to cook a frozen butt as compared to a fresh one.
Last edited by Steve R.; August 7, 2022, 09:26 AM.Comment
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MsTwiggy, for the frozen one I had used this knock-off recipe of Texas Outlaws BBQ rub, and improvised on it to go a little heavier on the chili powder and brown sugar: https://www.recipesecrets.net/t/texa...sausage/267293
The other one, literally just grabbed what was in the cupboard in large enough quantity to cover one butt. lol So, equal parts Hardcore Carnivore Red, Rudy's BBQ rub and OBR Sweet and Smoky rub. Sounds weird, but it was getting really late.
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Birria Tacos 🌮
Seasoned Short Ribs with Meatchurch Fajitas rub. Smoked for 3 hrs at 250°F. Increased temp to 275°F and braised ribs for 3 1/2 hrs until probe tender. DELICIOUS! Check out the recipe at https://www.meatchurch.com/blogs/recipes/birria-tacosAttached FilesComment
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Didn’t get much for cooking shots while on vacation last week but I did get this one showing off my grill location 😁. I was staying at a family place on the St Lawrence river in the thousand islands region.
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Some ribeyes with a blue cheese and mushroom sauce. And some asparagus.
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Twice Baked Chicken.
1) to keep it from going bad,
2) reheat with a touch of BBQ Sauce
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Fine looking RibsComment
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Did some hot and fast burgers and dogs on the Kamado. Some burgers were tiny since they were for the grandbabies. And I'm still loving my Ninja Dual Heat device. Air fried some yellow potato chunks. No plated pics, too much chaos.
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