Beef ribs braised in red wine and beef broth
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Sunday's cook, St. Loius Spare Ribs, celebrated another lap around the sun.
Dry-brined overnight, seasoned, and hung in the Bronco for four hours over charcoal and white oak. Cooked on the grate for an additional hour and glazed with homemade BBQ sauce/ peach nectar mix. The ribs were plated with corn souffle and coleslaw. Football and hunger got in the way of the plate pics..
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Simple tonight
Kielbasa makes a fine hotdog
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Sunday's Dinner: Very Czech...Bone in Roast Pork, Sauerkraut, Dumplings. Along with Gravy, Roasted Apples and Carrots.
Of course family and some good friends.
It so happens Sunday was my Birthday...A whopping 57. There was barely time to wait. Where does the time go?
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OK, I know this thread is not titled "Show us what your wife is cooking", but I had to share my lovely bride's delicious bbq chicken pizza. Seven day cold fermented dough that yielded the best pizza crust I've ever bitten into.
The chicken was a bone-in, skin-on breast that we'd cooked a few days ago and vac sealed right up, one of two, and ate the other on the night. It was baked on a rack sitting on a pan containing quartered onion slices that had been tossed in EVOO, salt, pepper, and oregano. The chicken was schmeared with the same mixture before cooking, and the combo imparts some very nice flavor.
She shredded that up and added some chopped sweet onions (we were out of red), smoked gouda, mozzarella, and a sauce made from about 2/3 Rudy's Sause, which has a nice zippy heat and is more tart than sweet; and 1/3 Sweet Baby Ray's. She recently got a pizza steel, so it was in there with the oven at 500F/260C. I wasn't present while it was cooking (I'm not an idiot) but I gather it needed only about ten minutes or so.
Funny thing is that for all our coming up on 24 years together, until just this past few months, she dismissed the very idea of bbq chicken pizza (she's a proud New Yorker). For whatever reason (I think reading about it from a cooking site she respects) she decided she needed to give the concept a fair shot, and this is her third one. Thankfully, she's now had an epiphany, so bbq chicken pizza will be a regular feature from now on. Plus I have an "I told you so" for the ages.
Enough talk: pizza!
Be sure to click on this one to embiggen:
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Allon it looks like it's been used enough that was "added to the dictionary" in 2018
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Tonight's Salmon Filet Mignon....I never heard of or ever was aware of such a thing existed. Resistance was futile. So I bought it. I gave it a light sear and served medium rare....It was delicious. Except next time I wouldn't sear. It's delicate Salmon...I would just bake or grill indirect until med rare...In this particular case, crust isn't necessary.
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texastweeter I think it was chunks pressed together. I think regular salmon is better.
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Chicken thighs for my lunches for the rest of the week. Seasoned with some Rufus Teague spicy rub and then I poured some Bachan sauce in. Must say that it's delicious.
Yeah it’s cold.Attached FilesLast edited by radiodome21; January 31, 2023, 09:05 PM.Comment
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Pork butt in the snow from Sunday on the sns kamado.
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The end of an era. For the final cook on my old Kamado before it gets re-homed, it was a couple of pork butts. Dry brined overnight and rubbed with nearly the last of my Hank’s KC Royale. Pulled and turned it into health food by using multigrain buns. Hit with Black Swan Beso del Fuego (thanks again, Sid P!) and served with slaw.
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Australian Wagyu ribeyes, Marbeling score 8-9.
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Meatloaf, mashed potatoes, and creamed spinach. The only thing interesting I ended up doing was use Gochujang for half the glaze. Very tasty…if not super interesting.
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Desert was incredible chocolate chip cookies. Definitely the best I’ve ever made.
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