Had a low-country boil for my daughter's 20th. 10 lbs of local shrimp in Zatarain's Crab Boil. Delicious.
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@JCCBBQ thanks buddy. Yes, she was super happy. Mission accomplished, as this was her first birthday since her mother (my first wife) died of cancer last year, of all days on Christmas Eve. I was extremely concerned about her for that reason. One of my other daughters is a cake decorator for "Nothing Bundt Cakes." That's her handiwork .
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Moink Balls. For the Pats/GB game. These were a huge hit.Attached FilesComment
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Tube Steaks, with Pickled Jalapenos
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Made some pita bread in anticipation of making chicken souvlaki and tzatziki sauce later in the week.
I definitely need to work on my shaping skills.
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Some stir fry the other night... very easy to do with the prepackaged noodles and Kikkoman, some chicken thighs and fresh veges... GOOD!
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I'm really happy with this loaf of sourdough. I was having trouble getting an ear, so I went back and reviewed some videos; it seams my problem was with shaping - not creating enough tension across the loaf; now I've got it!
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Chicken VesuvioAttached FilesComment
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Nicely done texastweeter . This looks similar to a French chicken I make, just different ingredients. I'm curious: how do you crisp the skin? I fry skin side down and finish baking in a skillet in the oven, but it is a bit labor intensive. -
Thanks texastweeter . I have to make vesuvio and see if the family takes the bait.
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Love riblets - low cost, delicious, and fun to eat! Also, really liking a mix of Killer Hogs "AP rub", Oakridge BBQ "Secret Weapon", and Kosmos Q "Killer Honey Bee"; I go light on the AP because it has MSG. The color created by this mix of rubs is beautiful. These pics are after a couple hours low and slow, wrapping for the finishing hour.
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SheilaAnn that didn't work for me... maybe this is it... FUNNY!!
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I was in the mood for a stir-fry and I am still trying to find my all-purpose stir-fry sauce. So many stir-fry sauces on the internet really are teriyaki sauces, and, well, I don't feel like eating 2.5 tbl of sugar for dinner.
I stumbled upon an interesting and simple sauce from Joshua Weissman:- 1.5 tablespoons rice vinegar
- 2.5 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon toasted sesame oil
- 2 teaspoons corn starch
​I started with slicing up some wild-caught Norwegian salmon. Yes, that is 10 oz of salmon going into this dish.
Next, in a hot pan, I sear the salmon on all sides getting a nice crust. (Or just two sides for the smaller pieces. I used my thermopen to make sure they stayed below 140 F.)
Lovely crust....
I got some egg noodles going in a pot of rapidly boiling water and at the same time steamed some broccoli in the microwave. (I don't have a wok and I have an electric range. Never have been able to get broccoli done the way I want on the stove.)
Finally, it all goes together......noodles in the pan that was cooking the salmon, then broccoli, then salmon. Let heat through (and evaporate some of that latent water). Then in goes the stir-fry sauce. Mix everything together and just when the sauce starts to thicken, add a drizzle of chili oil and then plate:
Yum.
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To follow on with HotSun chicken cook did that method today. Prepared with M.H.'s poultry rub, cherry chunks for smoke. I did a potato, baby carrots and onion combo. Seasoned salt and butter in foil on the gasser. Results were great. Chicken moist, light smoke hint and crisp skin.
The TempSpike did its job. I used the chicken profile which default is 165. I checked with ThermPen and again, right on. The ambient varies about 30 from the dome. I attribute that to the proximity of the spike to the chicken. I'm thinking of getting another.
Sorry, no plated pictures.
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Thanks for the clarification RichieB , it is helpful. I should have referenced the nifty card they gave me when I bought it, which states it right there (*duh*). Interestingly, the pics on their site have both foil and no foil. If I remember, I'll use foil every time. It makes sense to me.
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This was a first try at a new recipe from a book on cooking with wonton wrappers. The stuffing is Hershey's Kisses. After frying, I drizzled some caramel sauce on and then dusted with powdered sugar. They were very tasty and my wife loved them.
The recipe calls for one Kiss, but that was not enough, so I used two. One of my nieces, (the one in the hospital), asked if I'd make a desert for her and I had been looking for an excuse to try making these, so it was a no brainer.
I made two to keep till tomorrow to see how they hold up. Hopefully I can make them tomorrow for Wed delivery. I wound up putting the caramel on first because it just rolled off the powdered sugar.
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This reverse seared pork loin roast is meal number 7 from a loin I purchased from Costco. I cut some thick chops from one side and a bunch of smaller chops for hot-and-fast meals from the other side. This meat was smoked on the Bronco with a hickory chunk until 130º before raising the fire for the sear. With the leftovers from this cook, we had Thai-style fried rice the next night with the last of the summer tomatoes and a healthy dose of prik nam pla. That's eight meals from one fairly-inexpensive cut.
Last edited by DTro; October 4, 2022, 01:12 PM.Comment
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DaveD Thanks! At 130F took her off the smoke to raise and flame the coals. Got seared and then off at 140F. I am still working on carry-over temps and I usually overshoot. I knew this would sit tented in a warm (off) oven for a while as the veggies cooked. Some of that pink is from the smoke but for the most part it was spot on.
HotSun Thanks! Wife prefers thin slices, no sense arguing with her!
hoovarmin -Yep, prik nam pla burns with everything!🧨🔥Last edited by DTro; October 4, 2022, 02:48 PM.
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Trying some new recipes today. Pork Belly Burnt Ends on the Traeger 780. Also home curing 5 lbs of pork Belly for Home smoked bacon. Pretty stoked.Attached FilesComment
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WayneT a little something special I brewed up myself!
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For lunch today, my wife and I channeled our Middle Eastern influences.
Chick peas in the food processor. It's no secret what this is going to be.
Hummus!
Topped with toasted pine nuts and a drizzle of EVOO.
Israeli Vegetable Salad, from an Ina Garten recipe.
A great lunch meal outdoors on the deck under beautiful skies and temps in the mid-60's. Used some of my pita bread from yesterday's bake.
Fresh made hummus beats anything you can buy at a store, by miles.Comment
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