Last night was a “Cajun” pasta with “blackened” salmon. Pasta, spinach, red peppers (those little cherry peppers that I fell in love with), celery, onion, diced tomatoes, shrimp stock and a splash of cream. Sitka coho salmon.
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Nice work Sheila! You are killing it. Love seeing all of your cooks. Very talented. -
hoovarmin it’s those pickled cherry peppers from that chicken and pasta dish we made. I say we because I think, like 3-4 of us made the dish within a week or so.
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Dinner tonight was leftovers as a sheet pan supper while wind and sleet are outside. Ham made by Skip, raspberry chipotle bacon, jalapeno, sweet potato, red onion. Tossed with olive oil, maple syrup, sea salt, maple pepper, red pepper flakes. Already looking forward to the leftovers with some eggs and cheese for a breakfast burrito in the morning.
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Beef short ribs...
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Vortex wings., and scratch made mac and cheese. Add in buc-ees sweet ghost pepper sauce for the wings and buc-ees scorpion pepper sauce for the mac and you have a match made in hevan.Attached FilesComment
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Spinaker there are 6 total flavors. My favorite are taco reaper, sheet ghost pepper, scorpion pepper, and 7 pot primo pepper. PM me and ill get you fixed up.
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Tonight we hosted a Christmas party for a group from our church, and 31 showed up. The 12 pounds of grilled buffalo wings I contributed to the pot luck were gone quick!
I’ve been doing wings with the Vortex, but that many wings aren’t gonna fit on a kettle, so I went back to the Genesis with Grillgrates (rail side), and this is really a great way to do wings - they get a bit of char, the buffalo wing sauce (my recipe) vaporizes in the valley and I think contributes to the flavor. I think I’ll be back to doing more like this on the gasser for sure.
These pics are towards the end of the cook - the grate was a lot more full before they shrunk some.
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fzxdoc Kathryn, haha yes - glad I didn't toss them away! I'm just being more cautious, and not leaving it on high heat to preheat or burn off unattended. The panels I replaced are still not fully black and seasoned, due to lack of use.
To me, I really like chicken direct grilled on the rail side of the Grillgrates. I even have a set for the kettle/kamado (22"), and they work well there too, over charcoal. I had gotten away from using them for chicken after getting the vortex. -
I agree with you, Jim, jfmorris . Usually I go for an all-over maillard effect with meats, but for chicken and fish, those GGs, rail side up, are perfect because they let the sauce and the flavor of those more delicate meats shine through. And I agree, the sauce or marinade in the valleys are bound to add flavor. Nice observation there.
Sometimes you can have too much maillard. Never thought I'd hear myself say that, but I stand by it for chicken and fish.
K.
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Sous vide pork loin. Seared in CI on the Weber gasser. Served with stir fried mushrooms and baby bok choy.
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Busy day of cooking yesterday. Pulled beef on the offset with some smoked nuts (recipe by meathead). Also did a sourdough bread with a Hokie Bird stencil.Attached FilesComment
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I baked sourdough boules yesterday and made patty melts with them last night. Crazy delicious. I always begin with the
best intentions of taking photos. By the time the food is ready to eat I'm so hungry that all goes out the window.
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Some sweet and sour chicken for the kids. First time I've velveted chicken breast, and I must say, it is an effective technique. Kind of wasted on a dish with ketchup and pineapple juice.
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I smoked a top round roast for pulled beef. Unfortunately even after braising it in beef broth for several hours it did not cooperate so plan b. Sliced smoke beef quesadillas.
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Thunder77, I usually slice this type of roast however it probed the same as a chuck when I pulled it to wrap. I had hopes but no luck. The quesadillas with spinach and cheese were fantastic.
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Friday tends to be pizza night around here. I had some sourdough discard (more on this in another thread) and found a recipe. uncured pepperoni, mushrooms, onion and those little cherry peppers. cooked on the pizza stone in the oven.
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Too windy outside this morning so I had to settle for a breakfast cooked indoors. Croque Madame.
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Sourdough(-ish) English muffins. Used about 150 grams of starter discard and some dry yeast. Fermented overnight in the fridge.
Griddled in butter, natch.
COOL DOWN FASTER!
SheilaAnn Ask and ye shall receive... nooks 'n crannies:
Mmm... Toasty.
Attached FilesLast edited by mnavarre; December 3, 2022, 05:44 PM.Comment
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Wow... I have sour dough starter, I have a 360 griddle - can I do that!! Is there an ingredient list, recipe? -
treesmacker I use the King Arthur English muffin recipe, but really only as a base to remind me what's supposed to go in 'em. I just account for the amount of starter discard and adjust the dry yeast depending how active my starter is.
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A better sausage McMuffin for breakfast.
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Did wings and homemade Mac and cheese tonight. Mac and cheese was going ti be the regular run of the mill. Then I realized we had no cheddar cheese so did a white Mac with Parmesan and jack. Fantastic.
The middle bowl was done on the SNS kettle with vortex and the upper bowl was done on the Silverbac. Seasoned both Meatchurch’s Voodoo and the sauce was Frank’s mixed with some butter. You could definitely taste the difference between the two bowls but they were both fantastic.
Now onwards to the Bears Packers game tomorrow.Attached FilesComment
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I forgot to add that I did throw on a chuck of apple and cherry wood. The difference was definitely in the smoke profile with the SNS having more of it. And the skin was crispier. Normally I like to go low and slow with the Silverback and then turn it up at the end. But time was not of the essence to I raised the temperature on the Silverback a little quicker than I normally would and they finished at the same time.
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