This was a riff on "salpicón de venado" (shredded venison salad) from a Hank Shaw recipe at honest-food.net. The venison was a bottom round that i cooked in a pressure cooker and shredded. How does this belong on a bbq forum, you ask? Because I charred the corn on my grill before adding it to the salad 😁.
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Last edited by Attjack; September 2, 2022, 11:29 AM.Comment
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Bratz, zucchini, and sweet potatoes-
The sweet potatoes were cooked directly on the coals for 40 minutes before moving them up to the grate. They tasted like candy. Messy pics but good dinner!
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Playing with the solid fuel inset. Teriyaki chicken, steamed rice, and broccoli.
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Last edited by Richard Chrz; September 2, 2022, 05:39 PM.Comment
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Meat candy. Poor Man's Burnt Ends. 2# chuck roast. Was 3#, carved out a pound to grind some burgers. On Pit Barrel. Used Stubbs Hickory Bourbon Sauce. Garlic grilled potato.
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Everything bagel tritip said, because why not.
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SheilaAnn absolutely IMO. My wife said it didn't taste ETB and needed more salt, but she also nuked hers. I thought it was close enough to ETB but not bitter (I know what you're talking about). I used the SPQR mix, and I did think about adding a touch more salt but it was still good.
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OK, there's enough of a buffer from Richard's post...! Did my first low & slow on my new SnS kettle, a rack of Wild Fork spares. Came out extremely well, couldn't ask for better. Sides of steamed broccoli and the Jess Pryles roasted taters, my new fave tater recipe.
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Marauderer sausage gravy recipe (biscuits out of a tube). Leftover baked potatoes diced up and fried. Ready for some college football!Attached FilesComment
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The main event was paleo triple bacon hatch chile burgers, but first I cooked two pounds of Nueske’s bacon. This was my first time using the Lodge press recommended by pkadare. Worked great!
Damn this stuff is good.
On low the middle burner runs about 450° up front. Each burger is 1/6 pound.
The Lodge is 8.25" square, and covers three small burgers, but this rookie forgot the parchment paper. Only one of them got stuck 😮â€ðŸ’¨.
In progress.
The final, messy breakfast. This was my first experience with hatch chiles, and they were very good.
So far I’m 0-3 on searing burgers on the Sierra griddle, even though they were plenty good. Guess I’ll have to do some more YouTube research.Attached FilesLast edited by Sid P; September 3, 2022, 11:50 AM.Comment
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Smilner I’d call it a must have, especially if you’re using silicone spatulas because of a ceramic top. I tried the "stacked spatula" method, and it’s a non-starter. I’ve seen people using it on bacon, burgers, buns, and hash browns, so I’ll be using it on darn near every cook. -
Smilner PS. I really like your posts in this thread. You’re making lots of good stuff!
Also, the press was $29.99 when I first looked at it, but was marked down to $19.99 a few days ago. That’s a really good price for a large press. https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1
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