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Last edited by hoovarmin; November 8, 2022, 09:50 AM.-
That looks great. I like how the velveting tenderizes the meat but it can be sticky in the wok. -
Old Glory I cooked this inside and the velveting mixture did get very sticky in the Wok. I was watching a video from Woks of Life yesterday, and the gentleman there said that a properly heated Wok would solve that issue. Looking forward to the maiden voyage of my outdoor Wok burner to find out. Kung Pao beef is next up in the rotation.
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Homemade pretzel rolls just out of the oven!Attached FilesComment
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Cooked down all the left over BBQ I had in my fridge. I threw some pork belly, kielbasa, a whole rack of pork ribs, 3 onions, some beef bullion, cumin, garlic and ghee. I add some water, then coals and let it all cook down by the fire for about 4 hours.
For fixings we had Cojita cheese, pickled onions, raw onion, guac, salsa, table cream and some crispy fried onions. Tellin' you guys, this is what dreams are made of.
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Well, I've been kinda slack in cooking outside due to weather, laziness, etc, over the past week, but I did thaw a few burger patties from the freezer yesterday. Due to lighting setup and where grills are in the yard, I skipped the flat top last night and went with the old Genesis gasser with the flat side of Grillgrates, smashing burgers under the flood lights! The lighting was kinda harsh, and the dang motion detector kept me dancing to keep the lights on...
Kept things simple - topped my two patties with cheddar, buttered and toasted the buns, and finished with Duke's mayo, yellow mustard, ketchup and 3 dill chips on each burger.
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ofelles haha Orion. Yeah, it was less a dance and more of a "crap!" when the lights turned off, run 15 feet around the corner and back to the grill, and repeat every 5 minutes. The darned lights won't retrigger unless the ongoing motion leaves the zone and comes back into it.
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I missed taco Tuesday last week.... So ...ummmm....
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A tower of goodness
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Iβll take the hit for you DaveD
As much as I love a taco with some good meat, onion and cilantro, a good olβ gringo taco does have its place and honestly kinda hit the spot. Itβs been awhile. Nothing special here aside from the home made tortillas. I donβt want to jinx it but I think Iβm getting the hang of it! Youβre next hoovarmin Spinaker
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hoovarmin Like @Andrr said, start with Maseca until you get comfortable with the process and feel like it's something you're going to keep doing. Any Masa Harina will be fine, but Maseca is the brand you're most likely to find in just about any supermarket.
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Bone in chicken breast splits for tonightβs dinner.
These marinaded / brined in Webers Parmesan Garlic Seasoning and olive oil for a couple days.
Cooked hot with the SNS and a bit of oak smoke. Served with boxed au gratin potatoes and frozen veggies. Simple meal my wife and I. Chicken turned out great!
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Andrrr
Honestly this is the first box of potatoβs we have had in forever. truth is we donβt remember even buying them! My wife found them when trying to organize my spice cupboard on Sunday, they actually had a best by date of 2020 but I said what the heck.
They were as salty and wonderful as I remembered them being from my younger days.
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Sweet Heat Hickory Smoked Chicken Thighs on the SnS Kettle
Brined the thighs in mix of sweat n hot pickle juice, and pickeld jalapeno juice.
Shout out to Ernest who's Man-Fil-a chicken sandwich still haunts my dreams
Unfortunately served on a Caesar salad......
Sing it with me, "You DONT make friends with salad!" ....... But we're working real hard to be healthier
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Carne Asada Tacos for weeknight dinner. Last of the flap meat, so now I have to go to Costco again. Why is it that every time I plan a trip to Costco a hurricane forms and threatens our area? Just saying...
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Baked one this morning.
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I recently read a comment made by a judge at the world cheese competition. They said, find good milk and donβt mess with it, I think it goes for baking, smoking, etc. find a good flour, and do not mess with it. I think the real message here is, if I can do it, anyone can. I am an extremely lazy baker.Last edited by Richard Chrz; November 9, 2022, 08:59 PM.
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This buldak recipe was a fun recipe to cook. It was going to get cooked in one day, but I ran out of daylight because somebody hijacked my clocks. So I made the foolishly spicy sauce and marinated the chicken on day one. Yesterday I fired up the grill and cooked. I put the coals in the middle of the Weber kettle, and the chicken pieces took turns dancing with the flames. Unlike vortex cooks, the lid never spent time on the grill, so essentially, it was a two-zone cook. Moving the meat and the bones of the de-boned thighs over the flames was almost as fun as a Saturday night pillow fight. Cooked and seared, the chicken got cut into pieces, dropped into a cast iron, and dressed with mozzarella for a quick visit to the broiler. Pickled cabbage and sweet potato joined the plate to help tame the fire.
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Bride of Chuckie...
Himalayan Pink Salt: 4 tbsp
Garlic Powder: 1 tbsp
Onion Powder: 1/2 tbsp
Hickory and Apple wood, smoke heavy
Temperature just above the grate. 1 is front, 2 is back. Using TP 910.
Chuckie in between with two TempSpikes.
TempSpikes lagged the TP 910 on ambient temperature by 15Β° to 20Β°F. The TempSpikes were within 2Β° to 4Β°F of each other on internal temps.
The finished product. Nice smokey flavor, juicy and tender.
The only thing missing is the smoke ring... I have no idea why...
A little rice, veggies with Velveeta on the side.
All in all, pretty darn good...Comment
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I did some Vortex wings this afternoon on the kettle. We both missed lunch so an early dinner was the ticket. BUT I forgot to take pictures! π€¦ββοΈπ΅βπ«
So hereβs a few pics from a few weeks ago. They looked just like the so there you go. It really did happen! π€·ββοΈπ€£Comment
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