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Last edited by Allon; September 12, 2022, 05:16 PM.-
HotSun, it works pretty well, thanks...
My one pet peeve is it's too large I may make two out of it. My charcoal side is about 1/3rd the size of the gas side, so there's not a lot of real estate.
I like MH's red meat rub\brine. Way too spicy for the wife. She was sport enough to taste a piece she found done to her specifications.
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Yes! You whipped those pix into shape. Cooks looks good too.Comment
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One of my favorite dishes is pozole verde. It had been far too long since I made some, so I remedied that today.
I started with a couple of pounds of boneless country style pork ribs, lots of tomatillos, an onion and a couple of poblanos.
They went onto my Kamado with a couple of chunks of hickory at 275 and cooked a little over an hour to 170 on the pork. The tomatillos and onion got to try out my new small Lodge pan. Here we are with things ready to come inside.
The pork got diced up. Nice color on it with some smoke ring.
The tomatillos and onion went into the blender. The great thing about the new pan is it caught all the goodness that cooked out of the tomatillos and I could just pour it into the pot with everything else.
I almost botched it with the Rancho Gordo dried pozole. They recommend an 8 hour soak. These got about an hour. They got boiled and then simmered in stock poured off the alubia blanca beans I cooked a couple of days ago, supplemented with more chicken broth. I had opened a pound of frozen Hatch green chiles yesterday for the smash burgers, but only used two chiles. The rest got chopped and thrown into the pot, along with all the liquid that came out of the chiles after thawing. After lots of simmering, we reached what I consider perfection.
I am happy.
This was a huge batch, so I don't plan on cooking for several days. I have no problem eating this two or three days in a row.
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Grilled a salad tonight
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Richard Chrz Bro, you’re gonna have to show me a complete video of you eating that monstrous burger! Even if it ends up as a ‘deconstructed’ burger on your plate, I’ll be amazed and at your humble service. 🫡
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Just some down and dirty salmon fillets and a store bought chop salad for a Monday. While that was on the grill I prepped Thursdays bird and tossed it in the que with tomorrows chicken breasts and Wednesday’s pork chops that I prepped last night.
I marinate most of my weekday cooks for 2-3 days in olive oil and whatever spice blends I think sound good and prep as the week goes on. So by Wednesday I have the rest of the week ready to toss on the grill when I get home. I tend to fire up at least one kettle 5-6 nights a week.Attached FilesLast edited by CHNeal; September 12, 2022, 06:39 PM.Comment
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Simple meal Monday. Had some leftover ground chuck from last nights dumpling fest and wife is out of town and kids were fed, so went for a nice thick pub burger.
About 8 oz patty, went for the hands off approach by cooking SV at 131 deg for about 1.5 hrs. Then dried it off and let it rest for about 10 min while I toasted the pretzel roll with butter. Seared in a skillet for about 2 min total. Some American cheese and hot sauce finished it off. Fantastic and easy Monday dinner. Reminded me hot friggin good SV burgers are when you want a nice thick burger.
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Simple Sockeye Salmon.
Sockeye salmon filet on the Chimp. 350 F for 12 minutes and it is perfect (125-130 F internal). The seasoning I used is Wild for Salmon by Spices, Inc. (https://spicesinc.com/) (I really like their spices, especially their Spicy Thai Seasoning. They are a bit expensive, but many of their seasonings are salt-free or not salt-heavy. For example, Wild for Salmon contains, in order: brown sugar, paprika, sea salt, black pepper, cacao powder, cumin and red pepper flakes.)
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Decided to reprise my omelette cook from last week to better hone my skills. I also tried out Clint Cantwell ‘s new bacon recipe.
i had some of these in the cupboard and there was lots of bits and pieces in the bottom of the jar. Almost perfect size for this recipe; only had to chop them a bit more.
If you haven’t tried this recipe yet, and like bacon, you must try it very soon. It is beyond belief!
Omelette ingredients prepped. Orange sweet pepper, cilantro, jalapeño, onion and white cheddar.
Mari Jo doesn’t like salsa on her SW omelette and my half wasn’t quite as pretty. Visualize a cup of cappuccino at the top right of this plate and that’s breakfast.Comment
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Pecans and bacon! That actually does sound fantastic! -
holehogg First Watch is a local breakfast franchise around here and they have what is called Million Dollar Bacon, made with brown sugar and maple syrup. The Fig Tree in San Diego has Man Candy bacon, which is similar. Clint’s recipe puts those to shame. Let me know how it goes this weekend.
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Grilled Skirt steak on the KJ Jr. And some deep fried chicken thighs. LFG situation fo-sho.
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The latest posts here are a hard act to follow, but here goes. 30 days have passed since I pickled cauliflower and I have been counting the days until I could open them. I haven't canned anything in a few decades, so this was really a test. Plus, I can't find these in the supermarkets:
Good tang, nice amount of heat from the serrano pepper, beautiful color from the turmeric. There is a garlic clove in there somewhere. This is exactly the result I wanted. I will post the recipe once I have a little more time.
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I will do a Hungarian-style pickled cauliflower next time. Looking back at my posts here in the Pit, I seem to feature a lot of cauliflower. Hmmmm.... Anyhow, I hope I didn't stray too far off-topic, so next time I'll have something smoked, roasted, or grilled next to it.
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This was a pork chop from the other day. Not the most colorful plated dish, but I was very happy. Small baker and smoked Brussels. Chop had Oakridge secret weapon, as did the sprouts.
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Some leftover salmon (not the band), and a salad. Pretty decent lunch.
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