Well heck, if all meat is red meat then I’m having red meat! 😂
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nunyaz It is a 17” that I got years ago for traveling in the RV. No longer have a big RV but enjoy cooking on the lil Blackstone for the Mrs & I. Think I got it on sale on Amazom for just over $50, well worth it. Was pouring rain the other night so the geiddle was handy to put on the porch, otherwise it lives in the garage! 😁
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Smoked up a short rib plate today, using a combo of SnS kettle for the first ~5 hours (B&B with mesquite chunks) and transferring to the Pit Boss vertical pellet smoker for the home stretch. Gory details right this way.
Richly marbled USDA Prime piece from Wild Fork, hammered with Hank's Bona Fide Beef Rub. Another contender for the best thing we've ever eaten. Incredible! The bones just slipped right out when I got ready to serve, so I just carved up the hunka meat. SO good.
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Bought a 2” NY Strip at the local QFC (Krogers) … they had them for BOGO which made them about the same price as Costco. 2” thick, 28 oz of meat. I divided it into 2 steaks, giving me a 12 oz steak for Stacy and a 16 oz steak for me. Cooked a couple baked potatoes, too. Did the NY strips on the SnS, of course
I have another one just like it in the freezer. They also had flank steaks on sale for BOGO …. Bought 4 of those!
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Made a fresh batch of chicken broth yesterday, so tonight enjoyed some in ramen with chicken, shitakes, greens, and egg.
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Richard Chrz - they're Menoh brand udon noodles. We get them frozen at H-Mart.
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Smoked and seared prime rib roastAttached FilesComment
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Annual making of my 20 layer lasagna with homemade sauce and Italian sausage. Including the pan it weighed 15 lbs!Attached FilesComment
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I tried something new tonight. While talking to SWMBO yesterday, I mentioned that I might buy some Pigs in a Blanket. She said "why don't you make them?"
There was some puff pastry in the freezer and I picked up some all beef Little Smokies today. I made two this afternoon to make sure they would get a passing grade from SWMBO, and they did. I may make some more for a snack later.
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RonB I gave a CL, but at my house the filling is a mix of pork & beef with a blanket that is more like pie crust. The recipe was what my grandma used, and the notation was "grandma's from the old country. Grandma made thousands of them every year and sold them in her NW Iowa community. So I have high standards. 😉 -
Having grown up (well, old at least
) in SW Pennsylvania (Polski country) "pigs in a blanket" were traditionally a meat and rice mixture wrapped in cabbage leaves then baked in a tomato-based sauce. Other than the cabbage <gag> the term brings back fond memories. I think the 'street term' was halupkis ...
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Kitchen takeover by my wife tonight. She hit it out of the park.
Local caught, NC tuna steak with wild rice/quinoa topped with a verde sauce made from tomatillos, avocado, cilantro, green onion and garlic. This dish has special memories for us and goes back 15 years.Comment
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Prime rib, dry brined with Meatheads red meat rub, then slathered with a mix of EVOO, the rub, and fresh rosemary, Italian parsley, and thyme.
Smokey Aus Jus with the stems of the herbs, garlic, onion, and 50/50 beef stock and water.
Lobster tails basted in butter, garlic, and dill which smoked with the roast.
Fresh home ground horseradish and plain jane steamed green beans.
(Bonus, one of our guests shrieked with glee while I was serving everyone else... his wife plated up the horseradish thinking it was mashed taters and took a bite and nearly died)
Last edited by ItsAllGoneToTheDogs; December 31, 2022, 11:51 PM.Comment
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The plate looks great, but you sure it was "glee" he was shrieking with? If that's straight horseradish he might have blown out his sinus's. -
DesertRaider his wife was the one who attempted to eat a fork full -
ItsAllGoneToTheDogs Dang. I hope he didn't laugh or he's still sleeping outside!
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Last meal of the year was of no surprise sourdough pizza. 3 meat Italian American meatballs & pepperoni.
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Damn I get to follow Richard
Pasta alfredo with bacon, corn, basil, and parsley
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It looks like a more delicious version of a risotto I made once with corn, bacon, and cheese curds. Excellent job! -
That made me laugh about following Richard! It seems I am always following
Richard Chrz or troymeister so I normally wait for a buffer…sorry everyone!
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NYE eats: fresh made salsa and pico de gallo to start.
Baby backs with my modified MMD smoked on my offset with a nice oak fire. Had to battle on and off rain, but they turned out great!
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CHNeal The ribs turned out so good. Probably the best ribs I’ve made yet.
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Cioppino. Lots of nice seafood for luck in the new year.
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Just incredible, again! I’m diving down soups a bit with soups this winter. Would you be willing to let me know all of the seafood that is on that tray? -
Richard Chrz - certainly. The tray holds shrimp, calamari (tubes and tentacles), bay scallops, cooked mussel meat, and sockeye salmon. We also put in fresh littleneck clams (off soaking in another pot).
We make cioppino with whatever we happen to have on hand or can access easily, so the list changes every time.
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Spanish Tortilla. My first time making this, technique needs some work and I forgot pepper, but overall I'm calling it a success.
And our New Years Eve tradition, Shrimps and Grits.
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(and the toppings, too!)
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