We ran out of black beans from the freezer and canned black beans doesn't do it for my daughter, so today I am stocking up the freezer.
Sauteed onions in EVOO and some bacon grease, added crushed garlic and a little bit of crumbled bacon after that, sauteed for a couple more minutes. Here is right after adding the garlic and bacon:
Added my pre-soaked beans, water, bay leaves, oregano, ground some black pepper in there, and a few dashed of cayenne. I soaked the beans for too long I think, but I didn't have time to make them earlier this morning or late last night.
Cautionary Tale:
This is a pressure cooker, and you may notice that I forgot something: oil. The avocado oil was closest, so I was able to add it before it started to pressurize. If I had not, I would have had a huge mess to clean up, as the oil helps reduce foaming under pressure.
8 minutes at high, natural release. I greatly shorted the time because of the long soak, plus I like to cook them a little al dente for when we reheat.
One more note, you will see how full the pot is, at about 2/3 in a 5 quart cooker. Beans should generally only be filled to halfway, but I wanted to see if I could do a full 2 pound bag in the pot. Apparently I can:
.... but I won't do it again. I pushed my luck and got lucky. This picture above looks a little hazy, which is the steam coming off.
Final step, added salt to taste. I salt after cooking, as salt is said to make the skins tougher.
I don't know if that's true, but that's what I do. My daughter taste-tested it and it meets her standard.
As I write this, I realize I did not add any acid. Sometimes I'll add lemon or lime juice, or some vinegar or citric acid. Oh well, turned out okay regardless. And by the way, my pressure cooker is my super power.
SheilaAnn, siblings from another mother. Thanks for the compliment. The umami coming out of that pot was incredible. I had to make black beans for a houseful of Brazilians in July...yeah, no pressure there. My daughter made the mistake of telling her Tia that I made better black beans, so you know, that happened. Thankfully, I passed the test. *whew*
HotSunAllon My contribution to reduce greenhouse gases is to produce less methane myself. It’s interesting but beans have never affected me that way. My wife swears the opposite is true for her.
No, I’ve been keeping my wife outside with me and she needed a bit of work time at the computer, so I came in to hang out with her, I’m also completely out of wood, other then chunks. I’ve put put the Weber signal into the sky, hoping for some oak to show up soon. Lol
Last edited by Richard Chrz; September 14, 2022, 07:46 PM.
Have 20 or 30 pounds of pork loin sliced into chops and roasts in the freezer but saw these nice bone-in chops at the market so said what the heck.
2 day soak in olive oil and a couple TBS of Webers Garlic Parmesan seasoning. One of our favorites for loin roasts so I used it on these chops. Turned out real well cooked indirect then a quick reverse sear to set the seasoning and crisp the fat! Added another chopped salad for a nice, fast and simple dinner.
Attached Files
Last edited by CHNeal; September 15, 2022, 04:17 AM.
Reason: Spelling
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
My 1st attempt at M.H.'s, Almost Katz Pastrami. I bought a corned beef, so I took the short cut on the 1st go round. A little less than 2#. Desalination took about 14 hours. Made the rub. On for 5 days in fridge. Was expected 2 days but life gets in the way. Done on PBJ. Used B&B briquettes started with KKB in chimney. Did come up quicker. About 7 hours at 250 to 275. Results great bark and taste. Had it on home baked Rye bread with spicy mustard. All in all happy. Also want to do the steam process which I did not do. No plated pictures. Also, need to flip half way through to get that bark on both sides.
I give you the best wings I have ever made! Classic Smoked Buffalo Wings.
These turned out just as good as my deep-fried ones, with the addition of some lovely smoke flavor. It seems the trick really is to get that skin dry. I dry brined these overnight in the fridge and patted them quite dry before putting them on. The skin turned out perfectly bite-through!
Vortex, without question. I will not make wings any other way from here on out. it makes that much of a difference! (Cherrywood for smoke.)
Right when they came off....look at that color! Beautifully bronzed with wood smoke.
Sauced up.
Plated up.
So good. With the dry skin, the skin turned out better than my peri-peri wings I did a few days ago that had an overnight marinade. I think as I go forward and try other wing recipes, I'll keep to dry-rub ones or "move" the marinade to the sauce itself.
Great looking wings Michael_in_TX! We have a Vortex coming in tomorrow (I hope) because my DW loves wings and if they aren't super crispy, she gets grouchy (no kidding). Fantastic job and great pics, too!
HotSun That's great! What seems to work for me is this: Let a heaping Weber chimney of charcoal light and ash over, about 30 minutes. Carefully pour this into the vortex, using tongs to grab any stray coals. All vents wide open. Place grate on and then chicken, putting the drummies a little closer to the vortex and the flats a bit further away. I rotate the dome 90 degrees every 10 minutes. The wings should be 190 F or so after 25-30 minutes and ready to remove.
Super easy mid-week hot dogs on the gasser - dry aged beef dogs from Porter Road. These puppies are GOOD. Topped with Hatch green chile, some Wholly Guacamole, and Some Cheese. Delish.
Getting my omicron booster on Friday, and expect to go down hard for several days as I have for the past few shots. So no cooking for me this weekend. A fair trade
Lengthwise on the GrillGrates makes it foolproof to roll 90 degrees per turn.
Foundations before being smothered in Some Cheese:
My lovely bride heated up some frozen "veggie fries" which were basically breaded zucchini paste formed into fry shapes. Edible; no need to try those again. But the dogs were fantastic!
I wanted to try a traditional smoked Chuck roast on the pellet smoker so I picked up two small choice grade at Costco. The one I smoked today was 2 lb 1 oz. I dry brined it for 24+ hrs. then slathered on some evoo followed by POG.
About an hour in.
About 3 hours in.
At 4 hours it stalled at 143F. Prepared some beef stock, red wine and onions.
Placed roast in the foil pan and covered. Grill temp set to 350F. Took the roast to 205F in about another hour.
Not pullable, so sliced it.
Served with smashed potatoes and stuffed zucchini.
Better overall taste than my QVQ chuck but not as tender.
Nice job WayneT! It looks like we had similar cuts of chuck to deal with, not enough connective tissue to pull. I like the technique of braising after smoking. I'm curious, what was your pit temp before covering?
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Wok cooking outside today, Beef with brocolli and soba noodles. This was the first time I’ve had soba noodles, and i really liked them! Nice change to the dish compared to rice as I normally serve it.
The King's Fish House shrimp recipe that tamidw posted awhile back. Glad I finally made this, it is better than I expected. I spread some of the herb butter onto the bread and toasted it. Yum!
Here are the shrimp I made and have a picture of in SUWYC. I got this recipe from a friend several years ago and make them every so often. They're always a hit when I make them and the sauce is excellent. This comes from LA Times for King's Fish House in Calabasas. I am guessing some of you may have been there, but I never
In accordance with Allon 's premonition a pizza has come to fruition tonight at my domicile. Red sauce, parmesan reggiano, arugula dressed with EVOO, provolone, slivered almonds, and soppressata. I paired it with an Appassimento Piemonte Rosso Passito red blend. ðŸ•
Attjack That’s a shame. The appassimento method concentrates the juice by drying the grapes on bamboo mats. If the juice isn’t good to begin with, it only gets worse with this method. Piemonte produces some great wines so don’t let this one dissuade you from buying others.
WayneT Don't get me wrong I liked it and I'm new to this style. Maybe I'll get another bottle while it's at the corner market and give it another go later.
Two nicely marbled Click flatirons grilled hot and fast on the SnS kettle. Also grilled king oyster mushrooms and served them with sauteed spicy rapini. Great balance between the richness of the steaks, umami of the mushrooms, and the bitterness of the greens.
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