Same Chicago char dog. If you’re doing this at home, it maintains hot dog integrity to the last bite if you chop the tomatoes, pickles, and sporties. I recommend that. I also applied the celery salt to the chopped condiments. That is neither here nor there, but I didn’t have to carry the celery salt outside, then back in.
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Fried dove nuggets with sweet ghost chili sauce and purple Greek potatoesAttached FilesComment
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I have no idea what to call this. The original intent was to go with an Italian salad I've made once before, which is merely shaved fennel and shaved Parmigiano Reggiano with a dressing of olive oil and lemon. I wanted to expand this to a main dish on its own, so I decided it would be good with some white beans. I cooked up half a pound of Rancho Gordo alubia blanca, but was juggling too much this morning and they went pretty mushy. Used them anyway. The issue was, though, that at the grocery store yesterday, my local Publix had no fresh fennel and I didn't have time to shop around. I called an audible and went with some asparagus that looked pretty good. As I was reminding myself of the recipe for the salad, I found that some versions have radicchio, so I got some of that, too.
Here's how the salad looked after assembling:
I paired it with a loaf of jfmorris 's No Knead Dutch Oven Bread. Pretty sure I hadn't tried his recipe yet. It's definitely a keeper. It's very wet and rainy here today and this stuff kept its crunchy crust for an hour or so before dinner was ready.
Have a nice evening, folks. Time to watch my Gators.
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Well, OK then. You pulled it out of the hat, I'd say. Looks delicious!
Alubia blancas taste good even if they're a bit mushy, but though tooth-tender is the go-to for me. As long as the flavor is there, mushy-ish alubia blancas are still amazing spread on toast or for bruschetta with EVOO and salt.
Kathryn
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Did a head-to-head comparison between my vertical pellet smoker and new SnS kettle, split a pork butt in twain and did one in each rig, pulled 'em for sammiches. All the gory details right here. The piece from the kettle was head and shoulders tastier than the one from the pellet smoker, likely shocking nobody, although the pellet one was outstanding in its own right. Just not as outstanding.
From the pellet smoker:
From the kettle:
Guess which sammich is which
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Taco night, using up the last of the brisket.
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A recent post got me inspired….fried catfish, fried shrimp and fried okra.
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I got home really late tonight, so didn't get to fire up a grill, so I did a recent Sam the Cooking Guy recipe (https://www.youtube.com/watch?v=zUBNjqkAC8w). It's Gnocchi mixed with italian sausage meatballs, onions and peppers.
It comes together almost as fast as a stir fry and is quite tasty. (And just two pots, too.)
You start by making the cutest little meatballs in the world out of 1/2 lb of italian sausage (that's a quarter-sheet pan, not a half-sheet pan!):
You then brown these in a skillet and dump in some sliced red peppers and red onions. Let those soften and then hit it with some tomato paste and a few cloves of garlic. After that, mix in a can of crushed tomatoes. (I really have taking a liking to using Muir Glen's Fire-Roasted crushed tomatoes.) Once well mixed, add 4 oz of mozzarella cheese.
While that continues to cook, you dump some gnocchi into a pot of salted boiling water. As those cook and float to the top, you transfer them to the pan with the meatballs.
A decent sprinkle of parmesan cheese on top, 2-3 minutes under the broiler, and it's done.
The little black speck are from the fire-roasted tomatoes.
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A bit rainy in SoCal today so we stayed inside and made cioppino.
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The better half let me go to Lowe's unsupervised and I bought myself a present. First time smoking on a kettle and because I've been a member on this site for a bit there wasn't much of a learning curve as to how to set it up for smoking. Ran around 275 for 90 minutes and seared it around 135 ( kids aren't a fan of rare meat so I went with medium) great first cook and the flavor off charcoal and wood chunks is second to none. Rubbed the tri tip with black Himalayan salt, pepper, garlic, and rosemary. Came out better than any tri tip I have ever cooked on my pit boss. Served with corn and rosemary garlic spuds. I love this website and the community that belongs to it. Thank you all!Attached FilesComment
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Made some chili verde today. With a tip o’ the ol’ hat to CaptainMike for the inspiration to forge ahead.
Verde sauce.
Smoked pork butt cubes.
Mixed and ready for a 1.5 hour cook in the oven.
Small plate of CV 2.0.
For one example of how NOT to make CV, go here.
https://pitmaster.amazingribs.com/fo...tt-suggestions
I’ll edit and post a plated pic tomorrow. Done.Comment
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First time making Jucy Lucy burgers (not a typo :-)). 80/20 ground beef from a couple of packer briskets, cooked on the Blackstone. Will definitely be making these again!
Each patty was about 300g with a slice of thick American cheese in the middle. Always get a great crust on the Blackstone.
Assembled.
On the griddle.
Awesome crust.
The final product.
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Traveling for work Sunday night, so I had to get my smoke in on Saturday. Beef dino ribs from Porter Road. Midyett rub.
Served with potatoes, charred zucchini, scallops, and a tomato peach salad. They were unbelievably good. It's a shame that PR doesn't stock these regularly...Attached FilesComment
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Brisket for breakfast!!!
I like brisket much more them my wife does so I don’t get to cook it for dinner a bunch. So I keep a packer smoked and chopped / pulled in the freezer in 1 lb bags to use for different fast meals ( think tacos, nachos, bbq sammich and of course brisket and eggs!!) . This is my version of huevos rancheros and its a pretty common Sunday breakfast for me while my family sleeps in and I plan my chores and Sunday dinner cook.
I wont bother explaining it as a picture and a microwave ( gasp) are all you need for this one.Attached FilesComment
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Biscuits and gravy for breakfast. Pork pulled for lunch. Ready for game day! GO BROWNIES!!Attached FilesComment
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I'm so in...cept for the pinecones...need to add fiber to yer diet or sumpthin? -
texastweeter 2021 Christmas decoration that never got taken down. Don’t judge me!!
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