Carne Asada with avocado crema for taco Tuesday this week. We've created a monster. My son's wife's family shows up every Tuesday now (we love them, so that's fine) and we end up making tons of food every week. Had to make these with flank instead of skirt.
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To quote DTro I am having a bowl of left over Richard Red. Also did my first cook on blasphemy ribs, seasoned with my pork rub, no sauce.
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I fell into this from the food network. Happy I did. Sausage Pasta Casserole. I altered a bit. Hot versus sweet sausage and a couple of other tweaks. Great comfort food. I can see this for a football party. I scaled-down via Paprika to half.
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This was a really good noodle dish! An instant fav!
Rice noodles with mushrooms, scallions and chile oil
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Horrible pic but fantastic meal. Kenji's Gai Yang with rice and cucumbers. My mouth is still on fire and I like it.
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Dutch baby, plain. Breakfast this AM. Shown right before the fall.
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Well, with the weather still threatening rain down here along the coast, I elected -- again -- to cook inside.
I decided to try frying some chicken wings this time to see how far ahead there were of my attempts at smoking them.
So I took about 2 lbs of wings and dry brined them overnight. After seasoning them with pepper and garlic, I fried them in vegetable oil, first for 4 minutes at 350 F then for 2 minutes at 375 F to crisp the skin. I did them in three batches. I then tossed them in buffalo sauce, which was 1/4 cup of Frank's Red Hot with 2 tbl of unsalted butter. (I like this ratio. Equal parts Frank's and butter is just too rich.)
Here they are as the first batch is frying away.
Bubble, bubble, bubble....
Here they are after being tossed and plated up. Gorgeous, if I do say so myself. (Garnish is, appropriately, chopped celery leaves.)
So, what did I think? Well....WOW....best wings ever. Easily, without question, better than any wings I've gotten at a restaurant. The chicken was moist and juicy and the skin was perfectly bite-through.
So I am selling all of my smokers now and will be deep-frying everything from now on.
Okay, just kidding.
The missing smoke flavor was indeed missed. (Okay, so mostly best wings ever.) But this does set the bar. I need to return to my vortex and try that again.
Incidentally, I was thinking that frying wings would be less work than smoking them. I don't think so. This takes a lot of care and feeding (I am not one to leave a pot of 375 F oil alone even for a moment). Plus there is the clean up, which is waiting for that pot of oil to cool down which will take forever.
So I think I'll keep my smokers.
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Burning some strip loins over an oak fire on the Buckaroo. Almost didn't need the grill today It was 107F here.
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This is not at all about the picture. I had to put one up or suffer the wrath of the SUWYC police 🤣🤣🤣🤣🤣🤣
as theroc will attest it’s hot AF here for us in Southern California. Seriously, I’m not playing. So, we cook outside. I smoked meatballs and whole button mushrooms. Added to a portion of red sauce I have. We were craving pasta even though it is hot AF. Realized I needed a pic after I dove into my bowl. Pic is celebrating the tiny smoke ring. Pulled at 140*F and simmered in sauce until 160*F. Yummy smoky pasta!
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August in NJ means incredible tomatoes and corn. The corn is so sweet it doesn’t need to be cooked.
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Char siu chops from a loin I cut up a few weeks back.
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SheilaAnn- Too late .... but close your eyes and picture a beautiful, moist, milk-white slice of delicate meat with a slightly pink center... That's what I didn't get. The chops were every bit moist, but it was a fast cook and they reached 135º in a blink of an eye, despite being an inch thick. Once glazed and seared they were 145º. Still moist just no more rosy.Last edited by DTro; September 2, 2022, 07:16 AM.
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