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Last edited by holehogg; August 23, 2022, 02:05 PM. -
Another spin on the flattop. Some simple Philly cheesesteaks. So easy and so tasty. As usual, clean up 30-45 seconds. If you don’t have a flattop, you need to get one asap! I’ve used mine 3 out of the last 4 days. Might even use it again tomorrow. If not, it will be the next day. Depends on weather and wifey’s desires. 🙄
Oh and I used a meat offering from Wild Fork. Shaved ribeye. $6.98/pound. Good quality for the price. Worked out great.Comment
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For lunch, ramen in a homemade broth, marinated tofu, veggies, and a broken yolk just to add richness. Careful what you say meat eater, I can post both ways
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glitchy meatloaf. Will need a little fine tuning to match my tastes, but it's a solid base recipe to start with.
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Taco Tuesday, 8/22/22. Green Chile Braised-Beef Tacos with Potatoes and Caramelized Onions from Rick Bayless.
Browned some chuck in bacon fat, carmelized some white onions in the fat and meat juice, roasted and peeled Poblanos, added chopped jalapeño, potatoes, fire roasted tomatoes, thyme, bay leaf, oregano, beef stock, salt and pepper. In the oven at 280 for 6 hours.
A winter recipe, but fantastic, even for August in Florida.
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Jim White love chorizo. Love potatoes. Just not together in a taco. Probably because I was raised on ground beef tacos with store bought shells. Didn’t have a "real taco" until I moved to Texas..and now that I am here in Southern California, my taco game has certainly gotten stronger.
hoovarmin they looks so juicy and tasty!
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I know I posted this before. One of my favorite and figure new folks might enjoy as I cooked this evening in the oven. Storms rolling though which is a good thing. Shrimp Scampi along with crispy cheese and bacon potato.
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Parmesan and fresh herbs from the garden salmon, cooked on my 22 kettle using the plancha.
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Found another very well-marbled ribeye at Publix. This one was bone-in. It's the last night of my wife's trip, so had to cook this before she got back. Dry brined several hours and hit with Hank's Signature Steak Rub.
Served up with a baked potato and Caesar salad from a bag.
And my buddy Cashew got the bone. If I remember, I'll try to add a picture of him with it in the morning. He'll carry this around for many days.
Edit: happy dog!
Last edited by Jim White; August 24, 2022, 07:30 AM.Comment
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Dinner on the Weber E-335. Spicy Chicken BLAT. That was a really good meal and one that I will be making again in the future. I need to make some additional rub for some remaining breasts i have in the fridge.Attached FilesComment
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Not much cooking here lately…been sidelined with a hospitalized family member. Found my grill this weekend for the first time in weeks and grilled up some bacon wrapped venison loins with a board sauce, steamed shrimp, and ratatouille.
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I tried my hand at some Mexican-Italian fusion tonight. This is a recipe from Villa Cocina, an authentic Mexican cooking YouTube channel I enjoy: https://www.youtube.com/watch?v=xYjiYfgE0fs
For the meatballs you combine half ground sirloin with half Mexican pork chorizo. With that you've got the typical meatball stuff.....bread, grated parm, egg, etc. For the sauce, you puree San Marzano tomatoes and along with the bay leaves add chiles de arbol and at the end, one entire cup of fresh basil.
I smoked the meatballs on the chimp. Wow does that chorizo drip out some fat! This is why you use 90/10 ground sirloin.
(@ItsAllGoneToTheDogs You were absolutely right on the radiant barrier thing. I did the sheet pan thing again, but this time, instead of using foil, I used parchment paper. The meatballs were nicely browned on the bottom and these meatballs cooked at a lower temp and a lower time than the wings from yesterday.)
Here are the meatballs just put on the Chimp. I cooked then at 400 F for twenty minutes, rotating the tray halfway through.
Here they are ready to be pulled out. Look at that fat!
Meatballs are in the sauce simmering away while the pasta cooks behind it.
All plated up, garnished with more fresh basil and grated parmesan cheese.
These were good. My wife says these are the best meatballs I have ever made in twenty years of marriage. For me, while they were good.....to me a meatball is Italian and the chorizo while tasty and well-seasoned, felt a little out of place. If I make these again, I may experiment with making the ratio of beef to chorizo to 75/25 instead of 50/50.
(The chiles de arbol in the sauce was quite nice. I did like that.)Last edited by Michael_in_TX; August 23, 2022, 08:48 PM.Comment
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Pork, shallot, and zucchini on white sauce.
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In the prelims with this 5.7k puppy outta the freezer today to thaw.
Hope to trim it tomorrow and dry brine it in Texas 1846 overnight for a fri cook.
Still debating a star time as we are serving this Sat at noonish so figuring out my finishing and hold times.
Thinking of a 9am start on fri, a 10-12 hour cook at 260.
Pull and let cool then refrigerate overnight then reheat in the oven Sat am.
Comments welcome.
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glitchy your plan seems to be the way I'm going to go right now.
The Keg simply will not run at 160ish so right now the pan is to smoke from 18:00 to mid night as low as I possibly can then wrap and finish in the oven over night at 200.
Yank it at 7am and let it rest till noon. -
FYI, for option two I was thinking smoke with keg at 225-260 until IT of brisket was 160-170 for wrapping. The oven running at 150-170 would be for the first option would be after fully cooking on keg then doing a super long hold. Chud’s BBQ on YouTube does 8-12 hour holds in oven all the time. So your new plan seems right, you might need 225-250 on oven though to get it to finish depending on what IT you get it to on the keg before moving to oven. -
Understood.
Not really into really long holds like 8-12 hours, 3-4 is about where I would like to be.
Right now I'm sticking to the 6pm start, seeing where it goes then I can adjust my oven temp as needed.
Never did think to buy butchers paper either so will be wrapping in foil....
Thank you for your input, always appreciated
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