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Last minute kettle wings. Hard to follow all that above. Blues hog mix of red/regular. I didn’t make enough. This was served on top of bacon rice
Bacon sautéed with green onion whites, shallot, garlic in butter and evoo. Ad rice to brown and add stock. Top with green onion. Yum.
I forgot how to upload the video. Cooked on my 26 kettle with FOGO.
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I've been on a Korean kick lately and have been surprised at how flavorful some of these dishes are with just a handful of ingredients.
For lunch today I made Gyeran Bap, a very simple Korean breakfast.
Take a cup of cooked rice and on top of that add two fried eggs. Add a drizzle (about 1 tsp of each) of sesame oil and soy sauce. Garish with some additional black sesame seeds. And, that is it. (It is missing some sliced green onion, but I didn't have any.) Takes just a few minutes. (As always, I used one of the single-serving microwave rice thingys.)
It is so good....the soy + sesame flavor with the richness of the eggs and rice....yum!
(Yes, one of my eggs flopped over when I was trying to get it in there lol.)
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Cast Iron Seared Shell Sirloin!
Dry-brined overnight with kosher salt. Seasoned with Not Just For Beef Rub then placed in a cast iron skillet already at searing temperature. Seared on both sides until I got the color I wanted. Added in potatoes after roasting for about 30min and seasoned with Cajun Creole Garlic Butter. Sautéed up some Burgundy Wine Marinated Mushrooms! Pulled the steak off at 125°F and moved indirect until the IT reached 130°F to allow for carryover to more of a medium for this particular cut. Rested for 10 min with an Onion & Red Wine Compound Butter before slicing. DELICIOUS!!!
*Inspired by Chef Eric Gephart
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Thank you very for the encouraging words. I appreciate it SheilaAnn HawkerXP treesmacker troymeister hoovarmin CHNeal I didn’t know what a “Shell Steak” was either until I did some research. Popular old school New York cut from what I’m told. It was very flavorful if you can find one. Link below can describe it better than I can.
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Spinaker Much too kind. Thank you for the kind words! Appreciate that sir!
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Let’s see…Beef, potato’s, mushrooms and cast iron. Oh Hell Yes! Fantastic cook!Comment
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Nothing too special, except these taters... I knocked em outta the park.
Taters marinated in olive oil, salt I smoked, rosemary and thyme for a few hours. Smoked at 180ish for an hour, added 1/2 cup water and made a loose lid with a few slits.
Cranked temp to 200, threw on the tenderloins. When they hit 110 IT I cranked the temp to 250 until IT was 132. Left everything on while the MAK went through shutdown mode. Total tater time 2.5 hours.
That tater lid worked perfect for tenting the meat for a few minutes as an extra bonus.
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Yes these Kurobuta spares are leftovers from my recent kettle vs pellet smoker comparison cook, heated in the sous vide, but the potato leek soup was from scratch, courtesy of my lovely bride, so I'm putting it here instead of SUYLeftovers, neener neener. Her best one yet, rich and creamy, perfect consistency. And that was a bar set high, lemmetellya.
Intermediate stage, prior to using the boat motor to blend it all up.
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Reverse seared prime strips. The steaks were great, but the real star was the two-ways mushroom risotto made with three different types of oyster mushrooms.
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What was supposed to be simple Monday Night Chicken Breasts turned out to be: Parmesan Panko Crusted Chicken Breast, Roasted Heirloom Carrots, Sautéed Spinach in an Almost Picatta Sauce...
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I give you some of the best tasting food I have ever eaten. And I mean that.
Lemon-pepper wings!
This is an adaptation of a Joshua Weissman recipe in which he intended to out-do WingStop. (And he most certainly did.) Here it is: https://www.joshuaweissman.com/post/...ome-but-better
This is also the best lemon-pepper seasoning I have ever tasted, without question. Most lemon-pepper seasoning either tastes bland or way-too-pepper-forward. For this, you do have to peel seven lemons and then dehydrate them in the oven (takes about an hour), but it is well worth it.
I did cut up twelve wings the night before and dry-brined them (salt only). Then, when I got home from watching (the awesome) Astros' parade, I fired up the Vortex:
Then the wings went on, with some cherrywood for smoke.....
I do not flip, but I do turn the dome every 10 minutes. After three turns, they are done, like clockwork.
Love the color cherrywood gives wings!
While the wings were cooking, I made a sauce as in the recipe. You take the juice of two lemons, then an entire stick of salted butter and whisk that to combine. You then whisk in another stick of salted butter and combine that, then you add some of the lemon-pepper seasoning you made before embarking on this endeavor: salt, the powder made from your seven lemons' worth of peels, black pepper, and mushroom powder.
Here is everything sauced up.
There were the best non-spicy wings I have ever made in my life! My wife even ate half of them (and she is not a chicken wing fan)!
I urge you to give it a try.
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Soup's on. Butternut, homemade stock, carrots, apple, onion, coconut milk, sage, nutmeg, cinnamon, cayenne, salt and pepper. I drizzled a little black truffle oil on it, hit it with more pepper and paprika. Served with a nice chocolate stout.
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Getting back in the saddle
think this was Frozen Smoke moke recipie for Tri tip board sauce
No leftovers!!!Attached FilesComment
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We need a thread titled “Show us what you’re not cooking” 😂
this one was not in the legal slot limit today 😂
(good to let her go have kids that I can catch….)Attached FilesComment
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