Well today was probably the last warm day for this year. 76 for the high today. Mid 30’s for highs after that for the next two weeks and then lower after that. That’s it folks. Winter is here. So, that meant I had to cook outdoors.
Malcom Reed to the rescue again. Smoked chuck roast pulled beef sammies. I followed his method to the letter. As he promised in the video, it came out terrific. I did add some sautéed onions however. So yummy.
I certainly will keep on Q’ing no matter what the weather but it sure was nice to sit outside and tend the smoker.
Grilled chicken tacos......chicken thighs on the hot grill until 175 F internal, on HEB made-in-store flour tortillas (hurricane season is worth this), with Tapatio, garlic-lime crema, pico, cheese, and lots of cilantro.
Egg salad, just a touch of mayo. I like to taste the actual eggs... And I like to take some of the eggs out for a runny yolk mixed in with the hard boiled eggs.
Scored some amazing flap steak, straight from Japan. Wagyu, 11+, so I didn’t do much prep. Trimmed it a bit, and applied a dry brine. Then front seared that sucker until internal temp was 50 deg C. Let it rest for 6-7 minutes, then dinner was served. No after pics unfortunately, this was insanely good! Served with a classic red wine: Three Finger Jack. Love that pure beef flavor!
I think in this case the front sear was a good choice, because I was able to get a really good crust. Otherwise I always use reverse sear. Good to try “new” things.
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.
Good evening. 1st I want to thank all who served and especially those who made the ultimate sacrifice. Both those brave and honorable souls along with their families are owed our gratitude. Thank you!
Now onto tonight's cook. Indoors as the rain is a fallin'. A Sausage Pasta Casserole. I churned it up a bit but thats just me. Called for sweet, I used hot. Called for rigatoni. None here, used what I had. A few other twists including a kick up on the heat. Results, a tangy combo with flavor galore.
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Crab and mushroom risotto for the second meal of my wife's birthday weekend (which was last weekend).
And garlic, shallot, butter, peanut butter, chili crisp, chili oil noodles with pecorino romano with plenty of scallions. I think I might have kitbashed at least five recipes together.
I need to get more Oyster sauce and egg noodles so I can make this again, because I might be on to something here. It was really good.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
Last night's dinner was Creekstone Farms prime short ribs smoked in the Big Joe. The pic of the ribs is a leftover pic taken this morning. Served in simple tacos with only a chimichuri, alongside Puerto Rican pink beans and rice and fried sweet plantains. Andrrr will be pleased to know that the tortillas were homemade. Too much hydration this time so they were tough to work with, but delicious nonetheless.
Last edited by hoovarmin; November 12, 2022, 09:05 AM.
Reason: Added spacing between the pics
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