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**58limited** · January 15, 2023, 12:17 AM

To continue this post:

Originally posted by 58limited View Post

Preview. They are good on their own but I'm making them better. To be continued....

Coated in melted butter and olive oil, sprinkled with some Southwest seasoning that I made, and onto the PK-O:

Gettin' there...

Yum!

The grilled corn, along with some Hatch chilies, was used to make a really good grilled corn pico de gallo:

And this was used to make brisket tacos using a brisket that I bought from 1701 BBQ awhile back. A little Cotija cheese along with a simple BBQ sauce and they turned out excellent! I made these for a going away party that we held at the local brewery for a friend who is transferring overseas for 5 years.

**Elton's BBQ** · January 15, 2023, 04:49 AM

Breakfast.. eggs n caviar..

**JCBBQ** · January 15, 2023, 04:25 PM

Never had a “Denver” steak before. Not even sure what cut it is but I saw this little steak w so much marbling that I had to buy one. You know, for science. Anyway, very tasty but not super tender.

**SammyJ** · January 15, 2023, 04:57 PM

NOTHING FANCY TODAY,

just eats

**ecowper** · January 15, 2023, 05:00 PM

Decided to try a different sort of brisket ….. it’s not BBQ’ed, smoked, or grilled, but it sounds fantastic. It’s Steven Raichlen’s recipe for Ropa Viejas ….. a Cuban take on brisket. First, simmer the brisket with cilantro stems, onion, garlic, carrot, bay leaves, cloves, tomato until it’s pull apart tender. Then make a Creole style sauce, pull the brisket, sauté it in the Creole sauce. Serve with black beans and rice. I happen to have some Rancho Gordo black beans, so cooking those now as well. Dinner is at 6:30, plenty for all!

**ecowper** · January 15, 2023, 06:01 PM

Also, how I cook black beans (or, generally any beans) :-)

1/2 of a small onion, diced
1 carrot and 1 stalk celery, diced
1 garlic clove, minced
4 oz dry black beans - I’m using Ayocote Negro from Rancho Gordo
3 cups chicken stock

First, sauté the onion/carrot/celery mirepoix in 1 tbsp olive oil in the same pot you will cook the beans in. Stir occassionally, every 2-3 minutes. Cook about 10 minutes until the onions are translucent. Second, add the garlic, stir in, and sauté about 1 minute until aromatic. Add stock and beans, bring to a hard boil for 5 minutes. Reduce to that classic bare simmer. I find that on a small burner, turned to lowest setting, with a lid cracked open, I achieve it. Your mileage will vary based on your pan, stove burner, altitude, etc.

Cook like this for 4’ish hours. Add some water early in the cooking cycle to keep the beans under about 1.5” water. After about 2 hours, allow the beans to start cooking down the liquid so that when they are done, there is also very little left. Drain off the bean broth, if necessary, for your beans dish. Save the bean broth for other uses, much like stock.

This will give you the equivalent amount of beans to a 15 oz can of beans. But way better.

**RonB** · January 15, 2023, 06:09 PM

I made a recipe out of Grace Young's Stir Frying to the Sky's Edge called Hoisin Explosion Chicken. It turned out very good. The hoisin flavor is not my favorite, but my wife loved it, (figures...

). I cooked some sprouted brown rice to go with it. I like it better than brown rice, but it's a bit pricey.

**shify** · January 15, 2023, 07:12 PM

wings and a chicken Philly for the Giants game (Go Giants!!!)

Wings two ways. Buffalo on the right and a Chinese Xi’an style wing on the left. The Xi’an wings were tossed in a wok after cooking with some dried chiles and a spice mix with sichuan peppercorns, cumin, roasted red pepper powder, some brown sugar and salt. Family voted them outstanding and demanded I make them again (if I must….) and I agree, they were fantastic.

Chicken philly was pretty standard. Brined chicken breasts seared and then cubed and re-seared. Some sautéed onions and provolone cheese finished it off. Made sure to let the sandwich chill and steam in foil a few minutes after cooking as I feel that helps the sandwich mesh together

**BKYDBBQ** · January 15, 2023, 08:25 PM

Cooked some drums on the GMG Trek...possibly some of the best chicken I have ever cooked...

**JCBBQ** · January 15, 2023, 08:29 PM

WayneT here’s what the cauliflower looked like after roasting. I first cooked in stock then cover it w the paste above. Pretty tasty

**ecowper** · January 15, 2023, 09:06 PM

Finished the Ropa Vieja …. Served with rice and black beans. Great flavor profile, very Carribbean. The brisket was very flavorful, the beans were a great counterpart, a firm bite, a bit sweet, creamy. The peppers were crisp and tasty.

Highly recommend, although not a smoked/grilled/bbq dinner.

**barelfly** · January 15, 2023, 09:11 PM

Wife made two great meals this weekend. Yesterday she busted out the Instapot to make a Beef Burgandy served over mashed potatoes. It was dynamite - but we had a number of friends over, so I didn’t get a photo of it… but, excellent flavor!

today we took two leftover rotisserie chickens and made stock, using the Instapot. My wife is pretty good with that thing! And from the chicken stock, I asked if she could make Chicken and Dumplings, something we have not had in ages.

And it was excellent! Bisquick Pancake mix (gluten free) is our friend for various things and this mix made a wonderful dumpling!

a weekend of comfort food! hahah!

**Michael_in_TX** · January 15, 2023, 09:44 PM

I've been wanting skirt steak, but something different than the usual fajita-style stuff. So I ran across a recipe that mixed soy sauce and balsamic vinegar and I just had to try it: https://www.lecremedelacrumb.com/skirt-steak-marinade/

I let the skirt steak marinate for four hours. Here's what it looked like post-marinade....

I then got a screaming hot fire going (if you're near the Texas Gulf Coast, this was a delightful evening to grill!) and cooked the steak quickly, flipping every 30 seconds or so....

While cooking I had some creamed spinach going in the microwave (alas, store-bought!). I did time it well that for the last few minutes of the microwave cook, the steak got to rest a bit.

Now time to carve it up -- slicing against the grain (I remembered!) and at a diagonal. Looks good!

All plated up with the spinach and (again, alas, some store-bought) chimichurri sauce.

Very tasty and very fast!