Can't wait until next month for soup! There is only 2 of us and a few friends and neighbors.
Salmon & Corn Chowder. Turned out very good.
Salmon & Corn Chowder. Turned out very good.
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And while I was tending to my two bakes today, I was also rolling smoke. A little Chuckie. A tad dry in some parts, but nothing MH KC Sauce didn’t fix. Served with baker and slaw.
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Pilgrim Bread. A family favorite. Not quite as pretty as my usual; I think I let it prove about 20 minutes too long. Still, it is delicious. My wife said it is amazing! I got the recipe from my mother over 30 years ago. I have only tweaked it a little bit. It’s that’s good!Attached FilesComment
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Allon, you don't need to go to Plymouth. Old Sturbridge Village right off rt 20 via mass pike I84 old exit 9. From your general area .5 to .75 hour. I lived in Upton about 40 years and know the Blackstone Valley rather well. Took my kids many years ago. Now that I think of it should do a trip with younger grandkids. -
@RichieB
The post was about Pilgrim Bread hence I thought about Plymouth.
I've been to Sturbridge Village many times.
Have your been to Norman Rockwell's house?
It's pretty damn cool.
They do not know much about 'to die for' New England Clam Chowder that this particular restaurant advertised so much about...
Of course I felt the need to try it. The potatoes were not machine cut so it probably wasn't a canned or bottled product.
I put it on par with a better canned product. I wouldn't die for it
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I’ve been craving gumbo the last few weeks, and today was a perfect day for it. And this did not disappoint. Chicken, Andouille and Shrimp.
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Osso Bucco copying Troutman post (link at end). Everything the same as Troutman except I used beef shanks instead of veal, red wine instead of white, and I didn't have any bay leaves so those were left out. I used up the last of my Hank's Bonafide Beef Rub
; but it was a good dish for that. I dry rubbed and let it sit for a couple of hours. Then placed it on the smoker for 2 hours at 180F with pecan pellets. While it was on the smoker I prepared the braising sauce per Troutman instructions.
This was a success all around - the rub and other ingredients produced a very rich and tasty sauce. Here is a little play by play...
Rubbed and resting...
Onto the smoker...
Smoking...
Preparing braising liquid...
Removed from smoker and into prepared braising liquid...
Braise on... in 300F oven...
Serving it up...
I was only going to eat half, but couldn't stop
...
THANK YOU Troutman!
https://pitmaster.amazingribs.com/fo...cco#post591409Comment
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SheilaAnn I had to look up Marcella Hazen... https://www.newyorker.com/culture/ki...talian-cooking -
SheilaAnn and treesmacker Y’all are an enabling duo. That cook looks amazing and delicious, and reminds me it’s one of my favorite dishes when I go out for Italian. So, I just ordered some shanks from Wild Fork but now have to decide between the classic Hazan recipe (I have her book) or Troutman’s recipe. I like those kinds of decisions! Thanks for the inspiration.
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Pizza,
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Lit a grill for the first time in about 10 days I think. December is the one month a year I’m just too busy / tired to cook much.
Anyway a quick center cut loin chop and some oven roasted veggies.
Chop went a couple days in olive oil and Webers Garlic, Citrus & Basil seasoning then hot and fast on the 26.
Veggies were a cheat- frozen bag.
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Smoked chicken meatballs with a fire-roasted tomato sauce.
Don’t typically choose chicken for meatballs but I find that the chicken meatballs take in the smoke better than beef meatballs.
Smoke these in the PBC to 160 degrees and then finished with a quick braise in a homemade tomato sauce made with fire roasted tomatoes, garlic and some Calabrian chiles.
Served with bucatini and pickled fresnos
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Sweet potato and Hatch green chile stir fry. Don’t knock it unless you’ve tried it.
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I did spiedie kabobs tonight. Spiedie is basically an Italian-dressing-style marinade popularized in central New York. Sam the Cooking Guy did a video last week on this so I used his marinade: oil, white wine vinegar, thyme, oregano, garlic, lemon juice, lemon zest, and red pepper flakes.
The spiedie chunks are grilled over a hot fire and then served with a sauce that is a bit of the marinade (reserved before it touched chicken!), red wine vinegar and mayo. Quite good and delightfully acidic.
Like Sam, I also used chicken breasts. They, as you'd almost expect, turned out a little dry, even after 24 hours in the marinade. I think Sam chose them as they are easier to get into chunks than thighs. I'll do thighs next time.
Here they are all skewered up....
Grillin' and rotatin' every two minutes.....
All plated up. Served with brown rice and coleslaw.
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Looks delicious. I like doing chicken kebabs with the chicken skewered all by itself, so it all cooks through just right. Veggies on the kebab stick with the chicken makes for more challenging cook--either the veggies or the chicken is usually underdone.
Your cook looks perfect, even if the chicken breast seemed a bit dry. Learning to eat dark meat was a real eye-opener for me. The flavor, tenderness, and moisture are all there, making cooks with SB thighs nearly foolproof.
Nice cook!
K.
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Bacon cheese burgers
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Back in the early 80’s in Southern California, my wife and I agreed that the very best fast food option was the California Roast Beef Sandwich from Carl’s Jr. I had a tritip from the UF meat market in the freezer and realized I had everything on hand to take a shot at recreating, if not elevating the old classic.
There was a fat pad to trim off, but the tritip had spectacular marbling. Here it is after a four hour dry brine and hit with Meathead’s beef rub.
It went onto the Kamado at 225 with lots of hickory and came off at 115 internal. Then it rested while I got organized for the rest of the cook and then onto ripping hot (about 425 or so) Pit Boss Ultimate 5 Burner griddle for searing and up to about 120 internal. What a thrill it is to finally be able to sear!
I toasted bun tops and then put Hatch green chile and provolone on the top sitting on a bun bottom and put the dome over them to melt the cheese.
It was great!
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So I was brining a few breasts n pickle juice to do a kettle fried chicken tomorrow and turns out it was two packs of three and not two. Well they wouldn’t all fit in my bag so I just rubbed and ran 3 for dinner tonight.
Rubbed with my butt rub and ran hot w/ pecan. Didn’t get start or plate pics but they didn’t turnout bad for an impromptu dinner. Served with frozen mixed veggies.
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