Ribeye and vegi mix,
Lost power 1 kitchen wall
Lost power 1 kitchen wall
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Chuck roast burnt ends tonight. One of my faves.
Meat from Wild Fork.
Recipe from Malcom Reed.
Yum.
Nuff said.Comment
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Meal prep fajitas.
Cast iron with a little veggie oil, MAK set to 350. Threw in peppers and onions for about 10 minutes.
Chicken breasts rubbed with taco seasoning, Mexican Oregano, and a few other random spices and more oil. Each side for about 2 minutes. Goal was an exterior with a little bite but wasnt chasing a sear. Still think I should have gone 400 for this step.
Flipped the chicken, turned the temp down to 230, and mixed the veg, but it still needed a little longer and moved to the top rack.
A few more minutes and the veg was good to go, so moved to the MAK warming box.
sliced up the chicken strips and packed everything away for fajitas or burritos or even salad through the week.
And sad day... my favorite cheapo cutting boards cover got pierced, so juices were bubbling into where I cant clean it safely
You can see it running diagonal from the chickens butt to the butt of the cow. Also discovered a few onion slices that were more skin than onion after slicin'
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Michael_in_TX I have some from Rancho Gordo it's POTENT, gotta use it sparinglyLast edited by ItsAllGoneToTheDogs; October 4, 2022, 10:10 PM.
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With our busy past weekend I am running 2 days behind with my prepped cooks. I came home from work a bit early to get a spatchcock fryer on the grill that was to be cooked Sunday…and that’s where my cook went South, took a wrong turn and got lost!
Got the grill hot and put the bird on. It had been soaking 4 days in olive oil and some " Carolina" rub that came from I have no idea where. The rub is fairly low on salt so I gave the outside a nice sprinkle and tossed a nice chunk of hickory on the coals and was feeling pretty good about a Tuesday night chicken dinner for my girls….
About 59 mins into a 90 minute chicken my daughter the future chef walks into my shack, inhales deeply, smiles and then says “ I thought it was chili dog night
spoiled rotten that one!
And that’s when I smelled it…that smell of burning sugar!
I made a rookie mistake and cooked a high sugar rub on high heat! Burned up just enough to cover the flavor of the rub and the smoke….
but the chili cheese dogs with plochmans and onion were awesome!
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Dinner is…
Two petite beef filets with a yet to be applied blue cheese topping.
Petite filet, blue cheese topping, risotto with mushrooms and an Argentine Malbec.
Cooked this on my new SNS Kettle.Comment
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When I harvest a hog or we butcher a domestic one, one loin always ends up as back bacon. Looks good. Dry or wet cure? -
texastweeter Wet cure, following Meathead 's directions. Supermarket that's part of a regional chain in my area had a truckload sale on pork earlier this year. I picked up 2 loins to make back bacon. Finally got the first one done. Still have another one. My son in law is from England, and as far as he is concerned this is "real" bacon. Looking forward (I think) to his opinion on how this tastes. How that goes will determine how much of the second one he gets.
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A bit late, but I stayed in an RV at Penn State for a football weekend. Had a ribeye, a porterhouse, and a NY strip with oyster mushrooms, onions, and garlic for dinner on Friday. Breakfast on Saturday was pancakes, eggs, bacon, and home fries. Lunch was hot dogs, hamburgers, and a crawfish/ shrimp boil. Great time, despite the rain!
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I made carne asada with a skirt steak a few days ago and realized I hadn't posted a photo of it. Delicious.
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Reverse sear bone in chops rubbed with Meatheads pork rub with some risotto con fungi porchini.
Smoked at about 190F until almost 110 IT, into the MAKs warming box and waited until the grill hit 600F, made the instant risoto during that process, pulled the chops at 133 IT
Last edited by ItsAllGoneToTheDogs; October 5, 2022, 06:33 PM.Comment
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Meathead sorry yeah I guess that could be confusing. Moved to the warming box at 110 IT, cranked MAK to grill and waited until it was at 600F, a few flips until 133 IT which ended up being 138. I had the probe in the thinnest one. I ate the thicker one which was about 135. I find pulling a little earlier than you normally would and using the smoke box works out perfect while you wait for the grill temp to come up. Also, sometimes I use olive oil spray to initiate a flare up
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Coffee and chili rubbed sirloin, baked tater, green beans in bacon grease.Attached FilesComment
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Anything Goes stir fry using my 30" Discada. I haven't cooked on this for awhile because my old 1990s era Cajun Cooker just doesn't have the BTUs. I just bought a new burner that can put out up to 270,000 BTUs: https://www.amazon.com/dp/B09PX7DD26...t_details&th=1
Anything Goes is basically what I had in the fridge: Pork, bell pepper, onions. leeks, ginger, garlic, shitake mushrooms, green onions, and chives for garnish. I used some House of Tsang Szechuan stir fry sauce from the fridge and served with Lo Mein noodles.
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