What Panhead John said!
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We were on vacation in RI and got shutout on our offshore fishing charter, so I stopped at the local fish monger and picked up some fresh local fish including a nice bluefin tuna steak.
I seasoned it with sea salt and coarse ground black pepper. Then seared it over Fogo lump charcoal using the Vortex on my Weber kettle.
I served it with some seasonal veggies and a finishing sauce of soy sauce and siracha with a little of Penzy's Bangkok seasoning.
I didn't get a chance to take any pictures of the plated meal, but is was delicious.Attached FilesComment
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Last edited by bbqLuv; August 15, 2022, 10:00 AM.Comment
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Pork shoulder chops in "TGIF Texan seasoning"
as per label but it's more of a marinade. Some day's it's saltier than usual, today was one of them.
Taking the 5th on the chips.
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Brioche buns, Bacon, Lettuce, Tomatoes, Flank steak. I forgot the melted onions, specially made.Attached FilesComment
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Leeza is making stuffed grape leaves for dinner. We eat these probably twice a month, at least.
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My wife will want more info on this! Actually, she just wants you to ship them!Last edited by Richard Chrz; August 16, 2022, 08:45 PM.
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Even with only one hand and two fingers, I managed to grill some chicken using the Vortex.
And I used some home grown tomatoes to make a marinara sauce that will make an appearance in the near future.
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roughing it at the beach on an old 18 in Weber...
cheeseburgers, prosciutto wrapped stuffed jalapenos, tomato / provolone medley. Washed down with Black Cherry Mike's.
Life is tough 😆Comment
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Peanut and Peppercorn Ribs. Made in the oven yesterday and reheated tonight. (Eggs and bread cheese on the side).
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MsTwiggy Bread cheese is amazing. This is bacon bread cheese and it's like a dense mozzarella, cheese curd in a brick, or haloumi that I slice and fry in a pan to get the crisp outside. Like a mozzarella stick without breading. I buy mine at Aldi, but other grocery stores have it -- a square brick. -
skipsdaughter OMG thats what I though, fried cheese!!! Is there anything better . . . Lawd no!! Oh mercy i've been meaning to try something like this on my griddle. 🔥🔥🔥â¤ï¸ðŸ¿ -
MsTwiggy
If I may...
My first encounter with this was in a Brazilian steakhouse. I ve since made it at home on occasion.
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A Little Crazy Good Pork Tenderloin Piccata Tonight. With Delicious Gnocchi and a Wonderful Steamed Artichoke.
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So, I've been thinking about trying to fry tilapia or catfish and after Malcom Reed posted his video recently (https://www.youtube.com/watch?v=QXFLcKFv3lQ) I just had to try it.
Malcom does something interesting that I haven't seen in really any other video. He skips the wet batter entirely. He is going for a very southern style, so the fish just get dried, seasoned (I used Tony's), then dumped into seasoned corn meal and that is it.
I decided to give it a try on some tilapia and shrimp.
Here we are after the corn meal dusting.
Into the fryer we go.....Malcom did his at 375 F and that may have been just a hair much for the shrimp. They cooked in about 90 seconds. I let the oil cool down to ~360 F, which where I've been frying before, and did the tilapia. This took a bit longer about 2 minutes. (I did everything in three batches.)
Here we are all plated up! I also made Malcom's tartar sauce (also on the video above) and it is killer. So good. The coating is crisp and good. It adhered to the tilapia better than it did to the shrimp, though. On the shrimp it rubs off very easily. Still, I think he may be on to something here.
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Burger night. Pulled the Lodge griddle out on the Spirit. Bacon then the burger done in the bacon grease. Pepper Jack cheese and cowboy candy. On a T.J.'s ciabatta roll. Some fries too.
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Well, after some recent weeks that were flurries of cooking, I didn't cook a lick over the weekend. In fact, I meant to cook last night, but sadly, had to throw away a Sierra steak that I sat out to thaw, and forgot about, until it was at room temperature for way too many hours. Very sad... I will blame it on a call from my son who needed help relocating a downspout, and wanted advice on his newly acquired Weber Mastertouch kettle. Literally no more than 1-2 years old AT MOST, and someone on his street had put it out on the curb with the trash!
Anyway, SWMBO had a class she went to tonight at 4:30, after eating leftover Chinese food. So I was on my own. So I busted out all the stops.... and grilled some Johnsonville Jalapeno & Cheddar smoked sausages.... on the gas grill no less! Rock on. 5 minute preheat, 5-10 minutes rolling them around on the freshly cleaned grill grates, while sampling beer from a small tasting glass. Done.
First, gotta set the stage. American Amber Ale (home brew), from the kegerator around the corner in the garage...
I just got brave enough to put the Grillgrate panels, or at least some of them back, and think this will be a good setup for this grill. As some of you will recall, this is the grill that was practically destroyed and has firebox damaged caused by a grease fire under a full set of Grillgrates last year. A couple of panels flat side up for searing, two panels plus a gap filler rail side up for grill marks and doing stuff like corn or artichokes, and a cast iron section for putting a skillet or dutch oven on the grill.
And ready to take up!
Boom. Jim's out of here! Good night folks!Last edited by jfmorris; August 15, 2022, 07:59 PM.Comment
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I like that grill setup with the GGs up/down and the cast iron section. You're ready for anything that way. It gives the next grease fire an exit, too. Good planning ahead. (Just Kidding). I bet that gasser serves you well for decades to come. Meanwhile, roll on with those sausages. No one there to count how many you eat. Perfect!
Kathryn
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Last edited by Attjack; August 16, 2022, 12:25 AM.Comment
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Last edited by theroc; August 16, 2022, 01:31 PM.Comment
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