The eldest daughter and SIL were in from NC for a quick visit, and wanted to see the Roccbox in action. We made 5 pizzas, but I forgot about pics once the cooking started. We really love this oven.
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First time slow cooking beef ribs. These are spare ribs and while I wasn't overly impressed, they did have a nice taste. There just wasn't much meat. I'll have to try the short ribs next time.Attached FilesComment
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Been practicing my trimming skills and smoked this brisket on my Weber PerformerAttached FilesComment
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Well the Performer needed some attention so Vortex wings happened. Hit with a "Beer Can Chicken Rub" from a local butcher and finished with General Tso’s wing sauce from Kosmos Q. Yum.
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Still recovering from my cold, but I needed to get some food prepped and made for this week. So after dinner, here is what I prepared/cooked tonight.
Cauliflower Rice:
My wife loves cauliflower rice, but our BJ's stopped carrying it. I bought three of the freshest cauliflower heads I have ever seen today to make our own. It is dead simple, just take off the leaves and the core, pop in the blender (our trusty Ninja, going on 13 years). Left is before, right is after, just perfect:
The yield was just over 4 pounds, most of which I vacuum sealed and put in the freezer. My wife likes to grab this from the freezer, so these will be ready in about 5 minutes in the microwave.
Which leads me to the waste. There was a lot. Since this was so fresh and the leaves were practically flawless, it was a shame to discard. Being a cruciferous vegetable, I decide to attempt making this into a slaw. I considered Asian style slaw, but went more traditional American slaw to see if this would even work.
Cauliflower Bits Coleslaw:
The 'waste', at least 2 pounds of veggie material. I normally eat the white parts raw or steamed, but they are in the mix here:
Ran it through the Kitchenaid shredder:
I shredded a carrot and some onion and mixed with the cauliflower stuff.
It has been a while since I made slaw and I don't like any of my recipes, so I just referenced a couple. I use ground celery seed instead of whole celery seed, as I don't like the intense flavor when I bite down on the seed (my apologies to the purists out there). I mixed up my dressing, using white wine vinegar instead of white vinegar, and using allulose for sweetener instead of white sugar (trying to keep it lower carb). After I mixed the dressing, I popped it in the fridge, but the dressing wasn't quite right.
I used Meathead 's method of 'brining' (that's what I'm calling it), which was new to me. I hate wet slaw with a vengeance, so this approach was novel and I needed to try.
After an hour resting period, I rinsed the mix, had to squeeze some of the liquid out, and patted dry as best as I could. I mixed in with the dressing, and tasted it. Wow! Good slaw. The missing thing in the dressing was the onion in the slaw (I favor Spanish onions).
Finished product (Yield ~ 1 quart/liter):
Chicken Salad:
This is my basic chicken salad of my own design. I poached the chicken (yesterday), let it cool, then mixed all my ingredients. I use dry spices and seasonings, even though I have fresh garlic and onion in my fridge. I didn't want to get cute or creative at this point. There are about a dozen ingredients. You will note, I chop my chicken fine, as I like that texture better than chunk (bits of celery in the mix):
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Finished product, with paprika:
The chicken salad needs a while for the flavors to develop. I hope it is delicious tomorrow.
And that, my friends, is what I'm cooking.
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A little camp breakfast, part deux. I had cooked this w/Huskee fish camp. They liked it so I thought I would try it out on somebody else. Blueberry Maple brkfst sausages (local FDL butcher) & some 18th century buttered eggs, 12 eggs, one stick of butter, Meatheads pork rub with a little extra salt. The buttered eggs came from an 18th century example from "Townsends". The eggs are brownish from a little rub & a lotta sausage tbits from the skillet. It is so good to hear people go "yum" & humwhilst they are eatin, yessir.
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Don't wanna double up my impact on server storage, but also wanted to share this cook for those who weren't following the smackdown. It's for sure worth trying, especially if you're like me and don't usually like crab cakes... even though this is similar, I really enjoyed it.
I used this recipe, except I did it at 300F for a little longer than 30 minutes. I would suggest doubling up the amount of Old Bay in the mix, even with some sprinkled on top it was kinda lacking. Additionally the 300F temp allows you to make some crostini, but it won't brown until you put it directly on the grates (foil slowed down my browning)
Maryland Style Crab Imperial Recipe | Chef Dennis (askchefdennis.com)
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hoovarmin yeah it was 22 for the one and 24 for the other, both were the last my store had. I will say that with the crostini, 1.5 shells filled me up and my wife didn't quite finish 1 shell worth. So I think you could only use 8oz but still make the sauce for 16oz (1lb) and then only use as much of the sauce as you need. Could also probably use the remaining sauce on some chopped up shrimp maybe?Last edited by ItsAllGoneToTheDogs; September 7, 2022, 12:40 PM.
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Last edited by ofelles; September 8, 2022, 08:45 AM.Comment
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Left over Sunday chuck roast ramen with a poached yolk.
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Wow, very nice Richard Chrz, beautiful presentation. I often do the same with ramen once the roast is almost gone. I will do my ramen in a pressure cooker with hard veggies, like broccoli, Brussels sprouts, etc. Poaching the egg in the scalding water is always good, with some sriracha or hot chili oil.
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Jerky cook today since I really need to clean the MAK anyway, might as well finish messy. Also got a new phone, upgraded from the S21 to the s22 Ultra, chicken (which I threw on because there's still like 2lbs of pellets and why not) shot is in pitch dark no flash.
Raw jerky is old phone, everything else is the new phone...
Also super crazy is this is 32 hours total of cooking, average temp of 200 on 20lbs of pellets, that's insane. Not sure if it's the BBQers delight cherry, or the MAK or a combination of both.
Last edited by ItsAllGoneToTheDogs; September 7, 2022, 08:11 PM.Comment
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HotSun jerky usually turns out great, I do use cure and smoke at 175-190 for about 4 hours and then move pieces before they turn into crackers into my warming box which is about 100F this time of year. I do my jerky thick, 1/4"
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I got a couple manager's special briskets the other day for about $5/lb, weighing in at just over 4 pounds each. I have only done one brisket in my life, and it was divine, but that was also about 4 years ago. My first success was probably just dumb luck (no thermometers, no temp controller, just fire, meat, and smoke). I trimmed this up yesterday (sorry, no pics) as best as I could, using the Meathead method, but even after a lot of study, I did the best I could. I think I am working with flats, not points, but it is totally amateur hour over here, so just bear with me.
One brisket cut was trimmed well, the other not so well, so I had a bit of work yesterday. Seasoned with my own brisket rub (which is now my all-purpose beef rub and steak seasoning) and let it rest in the fridge for about 18 hours. I wanted to start smoking last night, but the weather only cleared later and I had a couple family things happening, so I had to do it this morning. 6 am start, got the kids out of bed for school, then prepped my Kamander. I setup my Inkbird controller, loaded lump charcoal, got the fire going via propane torch since I was in a hurry, put in some cherry and Japanese maple, set the Inkbird @224 and drove the kids to school. 30 minutes later, the temp had gotten way too hot and I had to extinguish some of the fire. The Inkbird was reading 96F, but it was at least 300F under the hood.
After damage control, I got my heat deflector/water pan in place, added water, laid out the briskets, took a picture, and dropped the lid:
Ambient temperature was about 63F when I took the picture and it took about 40 minutes for the temperature to stabilize and now it is a comfortable 230.
That's what I'm cookin'!
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I love it when we have leftover rice so we can make fried rice. My dad was in town and came for dinner so I made Thai Crab fried rice on the Camp Chef FTG900 served with Prik nam pla. I put WAY too much of the condiment on my portion and my eyes were watering for almost 15 minutes. It was worth the suffering. A special treat now that crab has become so expensive.
Last edited by hoovarmin; September 9, 2022, 02:48 PM.Comment
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DTro I really couldn't tell you. If I had to guess I'd say last night I used about 4 Tbs of fish sauce and squeezed in a tsp of lime. Definitely went too far with the Thai peppers. My poor elderly father is probably going to go through an entire bottle of Pepto Bismal today.
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