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Last edited by Finster; August 20, 2022, 05:22 PM. -
Jim, so sorry for the loss of your dog and your illness. Cooking is medicinal and calming. Glad you are getting back, take it slow.Comment
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Ran a fire of oak splits tonight and grilled some ribeyes and mushrooms over the fire.
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RC is a hard act to follow! Chipotle Cream Shrimp Tacos from Rick Bayless. Our local shrimp is as good as you will find anywhere in the world. We always buy ours from a guy who sets up shop in front of our local ACE hardware store on the weekends and delivers during the week. He has never failed us.
This pic is before the Crema was added to the tomato, chipotle, roasted pepper puree
Last edited by hoovarmin; August 20, 2022, 07:10 PM.Comment
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So THIS happened today. My first ever "dino" ribs. This is a 3 bone slab of the large plate/chuck ribs from Sam's Club. At my Sam's, they only put out flanken cut ribs - you have to ASK for the uncut ribs from someone in the back. I followed Meathead's Texas style rib recipe from the free side: The Only Smoked Texas Beef Rib Recipe Y'all Will Ever Need (amazingribs.com)
Ribs were dry brined overnight, and seasoned with Meathead's Big Bad Beef Rub, then put on the SNS Deluxe Kamado, in kamado mode, where they cooked for 8 hours or so at 225-250. This picture is at the end of the cook...
Also grilled some artichokes as a veggie to go with the ribs... brushed with EVOO and seasoned with seasoned salt.
After the artichokes were in the house, went back to the kamado and fetched the ribs...
CAREFULLY used my 12" slicer making sure to avoid the bones....
And finally, fixed plates for SWMBO (Yvonne) and myself! She couldn't believe how big these things were on the plate, and I even gave her the smallest one!
We have the entire center bone with lots of meat for tomorrow, and Yvonne's meat all fell off her bone, and she saved what she couldn't eat for tomorrow as well. All in all, a really good meal, and I'll be doing it again.
I will say that these are much different in taste and texture than the much thinner beef back ribs I've done a couple of times before.
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We need to have a SUWYHU channel…Show Us What Your Heating Up…
Pretty sure this’ll put everyone else’s cooks to shame. 
If you’re in Texas and near an HEB, I recommend giving this a shot. It’s one of their store brand pre-cooked meals…Carne Guisada. I tried it for the first time tonight and really enjoyed it. For a quick and easy to make meal, it’s pretty damn good! Not restaurant quality, but I liked it a lot. I doctored it up with some chopped onion and jalapeño. They make a few other Mexican dishes I bought today also and gonna try them soon. They’re fully cooked and you just heat em up on the stove or microwave.
Attached FilesLast edited by Panhead John; August 20, 2022, 07:36 PM.Comment
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I decided to temp fate this evening and fate won.
I originally was going to defrost some salmon for tonight, but for some reason wanted some sauteed mushrooms. Well, what goes with sauteed mushroom? Steak, of course. The wife was away tonight, so it was just me. After a bit of deliberation, I sauntered over to my local grocery store and went looking for a Choice or Prime NY strip.
No strip steaks to be found, but ribeyes everywhere. Apparently they were on sale. A well-marbled one caught my eye, about 0.8 lb. A little on the thin side, but about what I wanted to spend.
I decided I wanted to reverse sear it in the pellet grill. We are forecast to have a very wet week (which we desperately need!) and as I scanned the sky, it seemed promising to do a relatively quick cook. So I got the Chimp up to 250 and placed the ribeye on, after seasoning it with salt, pepper, and garlic. I set my Smoke up to monitor the steak's temp.
I then went on the prepare the mushrooms which is a Sam the Cooking Guy recipe and it is excellent: sliced cremini/baby portabella mushrooms sautéed in avocado oil, butter, garlic, vermouth, and soy sauce. It is incredible! Video here: https://www.youtube.com/watch?v=JZ1hprJiX10
I had my smoke receiver next to me. I glanced over at it. 80 F. Okay, good. I then stirred the mushrooms and glanced back over at it. 155 F. WHAT?! I was utterly incredulous. Did the probe slip out somehow? Then the temperature jumped to 260 F. I actually think my jaw dropped.
As I moved the mushrooms off the heat to go out and figure out what is going on, I heard it: a huge downpour. Oops. This is the Gulf Coast; during the summer, storms can come out of nowhere.
I am always terrified that rain is going to destroy the electronics in the Chimp, but it is still purring along. Still, with no means now to reliably measure the internal temp, I decide to finish the steak in the oven (using my thermapen). (I've gotten my Smoke inadvertently wet before, it does recover after it dries out.)
So after I calmed down from that kerfluffe and the steak hit 128 F internal, I seared it in a 500 F cast iron skillet for a minute per side. Yummy, yummy crust.
Here's the plated photo:
Nailed the doneness.
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Wild Fork picanha. Seasoned with SPG and cooked over a post oak fire. Served with squash casserole. Delicious!
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Beef back ribs and a small 1 lb test run of Pastrami I curred (didn't want to poison my friends if it for some reason I messed up)...
Pastrami - turned out great on Treager. Going to give it a shot in the offset with the larger chunks.chunk
Beef back ribs - dug out of the freezer to fill space on the grill. Glad I did. Salt, Pepper, Lowry's, kid approved.
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My first Creekstone cook!! Tri-Tip on the kettle over Fogo lump with a big chunk of post oak. Seasoned with Oakridge black ops which is basically a cowboy steak seasoning that is less coffee forward than their carne crosta. I was able to smoke the hell out of it for 40 minutes while it rose to around 110. Then i set it on a baking sheet while i seared the peppers, tomatoes and corn. When it was time to sear it went fast. This was a very good cut of meat and it was superbly delicious. I am very impressed with Creekstone!! 🔥🔥🔥â¤ï¸ðŸ¿ And I made an apple pie, cause pie 😃😃Attached FilesComment
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This is more about the burger than the pictures. I call it my Gouda Dukkah Burger.
simple seasoned burger with S&P. Mixed mayo with Dukkah seasoning. Melted Gouda cheese. Brioche bun.
Dukkah is a spice blend with nuts, cumin, coriander, etc. I bet every middle eastern family has their own version just like Latin Americans have moles. I came up with this combo years ago. It works even better with smoked Gouda.
1 T mayo to 1 t Dukkah. I put a big schmear on the bottom bun and add lettuce. I cut the brioche a little off center. 🤣
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texastweeter dang, you always make me laugh. I buy this premade because I would break the bank buying all the ingredients. As I mentioned, so far my fav is from Pasolivo: https://www.pasolivo.com/dukkah-blend-bag-4-1-oz.html
I hear the Trader Joe’s version is also good as they can hardly keep it on the shelves.
I also hear the one they sell at Milk Street is also exceptional.
I won’t purchase the one I just got again. The Spice Way. -
Wow, this looks great SheilaAnn and thanks for sharing. I haven't heard of dukkah, but I'm sure my international market carries it. I have experimented mixing mayo with different seasonings, with a favorite being Portuguese peri-peri sauce and garlic. I'll have to make this for my DW and see if I can wow her.
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Jalapeno Cheddar Meatballs. I used ground Bison and I subbed hot Hatch chilies for the jalapenos. Recipe: https://beeflovingtexans.com/recipe/...content=recipe
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I have been craving chicken parm lately, but given the warm Summer we have been experiencing it just didn't seem to fit, so I decided to "Summerize" a version to satisfy my craving.
I pounded out some heirloom chicken breasts from Crowd Cow, seasoned them Meathead's Poultry seasoning and smoke roasted them with a little apple wood until they were about 160 IT. Then I topped them with prosciutto, farm fresh tomato, Parmesan, and finally mozzarella cheese. I served the chicken with whole wheat fusilli pasta tossed with garden pesto sauce & fresh sungold tomatoes, grilled romaine chopped salad with garden peppers & cucumbers (not pictured) and finally grilled garlic bread.
It hit the spot
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My first post on SUWYC!
Friday - smoked a batch of St. Louis Ribs for the family. Used homemade rub and cooked them in the Old Smokey, which did a decent job even though it's electric (boogie woogie woogie). They were some of the best I've made to date.
Saturday - smoked my first turkey breast. Pre-brined, so I put on some homemade rub & injected it with a little Tony Chachere's cajun butter.
Skin looked good but was rubbery...so next time it's going into the oven for a few minutes to crisp up. Anyway, my darling wife & son said it was really good.
NOTE: Last photo isn't great presentation, but my wife seasoned the beans with bacon grease. So there's my redemption.Attached FilesLast edited by bunky2021; August 21, 2022, 11:43 AM.Comment
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This was my lunch/brunch cook today. It should have been dinner, but I forgot we have a banquet this evening. The meat was a manager's special of what was labeled 'Sirloin Fillet Steak'. After taking it out of the package, it looked a lot like sirloin cap, a/k/a picanha, without the fat cap. One of the pieces still had a bit of fat on it, which was a clue. At $5 a pound, I wasn't complaining.
I dry-brined these in the fridge for about 26 hours, uncovered, just kosher salt. Here they are just before taking them to the Kamader:
You can see some drying on the surface. I've never dry brined this long, so I was a little concerned about the final results.
My grill setup, indirect heat, 375F, using my Inkbird (upper right) to manage the temperature. I threw a branch of Japanese maple in for smoke, something I would not normally do for this cut of meat. He we are just before dropping the lid:
I oiled and salted some potatoes and wrapped those in foil. At this point, I had those on the grill for about 10 minutes already to get a head start. I set alarms for 125F on two of the pieces of meat.
The alarms went off earlier than I expected, and I didn't get to the them before they hit about 135. I cheated a little because I did not like the color of the meat, so I took my propane torch to brown it a little more and get some Maillard going on. I got the steaks off the grill, tented them for 15 minutes to give the potatoes enough time to finish baking. I love the gold color from the smoke on the foil:
Served with cantaloupe, fresh cucumber salad (oregano, balsamic vinegar, EVOO, sea salt), baked potato with butter, sour cream and bacon, and iced tea for beverage:
Sliced to serve the family:
Because I left it on too long, it came out medium instead of my typical medium-rare, but it wasn't unexpected. Here is the cut:
From grill setup to sitting down for lunch, it took all of 90 minutes. 10 minutes to brine the meat the day before.
I usually don't smoke the meat like I did today, but the result was very good. The Japanese maple is great for smoking and it is from a tree my kids used to climb when they were little, so it has a nice story. The dry brine and aging worked nicely on this cut. The smoke flavor, the salt, and nothing else....perfeito (perfect). Very happy with this and the family was well satisfied.
This will make some good leftovers, maybe a nice steak salad tomorrow.
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