Last harvest salsa. Cleaned up the last of the peppers and tomatillos from the garden. Roasted them up with a couple of tomatoes (not from the garden ) and made a "last harvest" salsa.
Thought I was thawing out flank steak. Turns out it was flat iron steaks 🥩 and for whatever reason they were sliced into 2 thinner pieces. So I decided to cube them and use my skewers. Also my first whole steak cook on the SNS. I’ve only seared on it after smoking them. Marinaded them too and then made my first ever chimichurri. Very good. The sides were leftovers.
Since the skewers were on the smaller side I threw on a filet and a strip steak. All the meat was butcher box, which I’m no longer going to order anymore. I prefer stocking up from Creekstone. but the food was amazing.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Well, I've not been on the computer much the past few days, and just now have a chance to post my Thanksgiving Day cook. Not much to show - two turkeys, a 20 pound bird spatchcocked on the SNS Kamado, and a 12 pound bird spatchcocked on the Performer+SNS. I timed things so that both got done about the same time, starting the smaller bird about an hour later than the big bird. Both cooked at 325, with just one chunk of pecan wood on each cooker. Also used a smoked turkey rub recipe from Hey Grill Hey that was outstanding.
I also personally made a boule of no-knead bread, and 3 sourdough loaves, but don't have pictures of any of those. There were like a dozen sides the ladies in the family made, all outstanding.
Hanging out watching smoke roll....
Checking on "big bird". This is on the SNS Kamado with B&B lump. In fact, looking at this photo, I gotta go uncover the grill and nab the drip pans and clean them up! It started raining later in the afternoon so I put the covers on both grills without cleaning all the mess up...
Little bird (12 pounds) on the kettle+SNS. B&B briquettes for this cook.
I kinda tore some skin, sadly, wrestling the spatchcocked bird off the grill and into a pan..
This is some of the crew of 15 sitting around waiting on me to carve the turkey... in the recently renovated den/kitchen space. You can see part of my mostly recessed 24 foot beam running down the middle of the room.
Anyway, we ended up completely devouring the 20 pound turkey, about half a ham my nephew brought, and had the 12 pounder untouched. Yvonne and I have been working on that one by ourselves ever since, and I plan to culminate the turkey festivities tonight with deep fried buffalo turkey fingers (battered and fried in oil).
Haha no - its like full daylight at midnight with all those can lights on full brightness! Maybe if I dim them to 10% or something... But yeah, I like a lot of light, and there are I think 38 recessed fixtures through the kitchen/den area.
Allon No solar here, but most of the lights are 65W equivalent LED floods, and are 9-10w each. So at full brightness, we are under 380W. Less than 4 old 100W bulbs. And its zoned into 4 zones, so only the areas in use are turned on, also, all can be dimmed. In the evening I usually drop it to 50%.
"Country style" ribs
dusted these with some jerk seasoning and browned them in olive oil. Mixed together a few different partial bottles of bbq sauce I had in the fridge with some beef stock.
braising in the oven at 250° til they fall apart..
Thanks everyone! I wish I had taken a pic of the point, man was that incredible. I just snapped these real quick because everyone was ready to eat and waiting on me to finish slicing. Ran the smoker 300-325 degrees and brisket was finished cooking in 5-5.5 hours. After resting in the cooler with beach towels a couple hours it was nice and jiggly.
Pork Beck's roast, notched some pockets, seasoned with a pork spice blend and filled with onions and Allgäu Alpine cheese. The day before rubbed with Rotisseur mustard and brined in German Pils.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
This really should be in the leftover thread, as this is from two different cooks….but, I’ll post here
fried rice with chicken, broccoli and peas. Just a simple meal that is just down right good! And this was the first time I cooked the egg first in the screaming hot oil and wok. Loved how it puffed up and cooked in about 30 seconds!
20 degrees out, snow on the ground, and I cooked up some Ooni pizzas. Took a bit longer to preheat but the stone stayed plenty hot, even in the cold weather.
Allon This was Ezzo pepperoni. I usually use Boar's Head but decided to give the Ezzo stuff a try. It was really tasty. Tasted a bit more meaty than most other pepperonis I have had but still had that classic pepperoni flavor.
I have really been craving savory breakfasts lately, so here is my take on Gyeran Bap, a Korean breakfast, and it is so simple.
Fry two eggs in oil and sprinkle with MSG. You want the yolks warm and viscous, but still a bit runny. Once done, slide them out of the pan onto some hot rice (I used brown). Drizzle about a tsp of soy sauce and a tsp of sesame oil on top. Garnish with sliced green onion and black sesame seeds.
) and made a "last harvest" salsa.
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