My lovely bride whipped us up a BBQ chicken pizza for dinner last night. Used a 3:1 [edit: initially wrote 2:1] mix of Rudy's and Sweet Baby Ray's in lieu of the tomato sauce, and used some grocery-store rotisserie chicken breast chunks heated through in some sauce as well. Also some caramelized sweet onions in lieu of red onions, which would be preferable but we had none. Delicious!
Pizza: the final frontier. These are the slices of the pizza cutter: Enterprise.
Last edited by DaveD; December 12, 2022, 03:53 PM.
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
I followed his recipe pretty closely, although as I don't have a wok and only an electric range, I had to settle for doing this in cast iron. While I can get that cast iron north of 700 F, one of these days I'll learn to not put so much meat in. I always seem to stew most of it.
One interesting thing he does in this video is a technique called velveting. It is two steps. First you wash and massage the sliced beef. I admit this was really weird to do. Second, the sliced beef is marinaded in soy sauce, Chinese cooking wine, sesame oil, corn starch, and the most important ingredient: baking soda. Apparently, baking soda does something to the meat proteins to keep the meat tender.
To my utter surprise, it seems to actually work! The flank steak I used was exquisitely and surprisingly tender and perhaps was the most tender stir fry I have ever done. I will certainly try this trick again.
Damn, whenever I do family get togethers I forget the pictures (too busy). So, it didn't happen!
But I would have made a Fire Roasted Hatch Chile Cheese Dip. Smoked a couple of turkey breasts basted in duck fat and rubbed with (I canāt disclose until the SS revel). An 8lb double smoked Sarsaparilla Basted Ham and Brown Butter & Scallion Mashed Potatoes. Along with other imaginary salad and sides by family.
Another thing that could have happen. A granddaughter and her boy friend who do not eat meat ate both ham and turkey.
Do t feel bad. I did the same thing with my Osso buco plated pix after cooking it a day ahead of time. At least I had some prep pix to show it happened.
Got out fishing in the fog the other day. Caught Snapper (out of season), Trigger (to short), Mingo Snapper (winner winner airfried Mingo dinner!) not to mention squirrels, kittys, panhandle piranhasā¦š
I took a large risk cooking something for guests that I had never tried myself but it all worked out. Both recipes from this site.
First item on the Weber with a SnS offset was the Ultimate Smoked Ham which I've prepared before with the great Chris Lilly's Spicy Apricot Glaze. This is a repeat and how I cook all my spiral sliced hams so no worries here.
The risk came with the Bobby Flay's Tandoori Style Whole Turkey Breast. I was not sure how my guests would react to turkey marinated with a curry concoction. This was cooked in the oven because my smoker was busy with the ham (Still hoping to move out of loserville and win the monthly drawing to get another!).
The turkey was a big hit after explaining that it was not a typical baked breast but was marinated and would have a "different" taste. The yellowish tinge on the edges is a giveaway and the flavor was great. I'll be making it again. Naturally I forgot to take the right-out-of-the-oven picture but did get one before the turkey was gone.
Great looking meal. Iām curious about the texture of your ribeye after a 5 hour SV. How thick was it? Iāve cooked a 2ā tomahawk ribeye for 2 hours which came out perfect and thatās sort of my benchmark for the question.
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
Threw together a fun dinner. Island Pork Tenderloin, au gratin potatoes from a box, chopped salad from a bag and Hawaiian rolls. Was supposed to be for the whole gang, to be followed by decorating our tree, but granddaughter suddenly came down with a bug, so half got packaged up to go to daughterās house.
I made another curry tonight, a different Madras recipe than the one I posted a few days ago. The meat is bison. Very good and it's spicy. Served with Naan strips.
Sliced then marinated chicken thighs for several hours in Bachanās The Original Japanese BBQ Sauce. Skewered chicken pieces, then grilled (about 15 min total). Brushed on a little more sauce, moved indirect and covered the grill for just a minute to let the sauce set a bit. Garnished with sesame seeds and a little green onion before digging in! SO GOOD!
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