Look, my friends, I understand what you are trying to tell me. And I appreciate that. But that fact of the matter is, I do not have a problem. I'm good. Don't you see, I used corn and not flour tortillas!
Steak marinated in equal parts soy sauce, lime juice, and canola oil.....in cast iron!
After a few minutes a side, we let it rest.
Corn tortillas, the sliced steak, bacon (cooked earlier), crema, and cheese......I do not have a problem!
Pommes Anna on the Silverbac Pellet Grill. A delicious French classic side dish! 🥔
Began by preheating the grill to 400°F then sliced 5 russet potatoes using a food processor instead of a mandolin or knife. Dried potatoes in paper towels and kept covered to avoid browning and to dry. Melted some clarified butter (Ghee) in a 10” cast iron skillet over med/low heat, layered potatoes overlapping one another, brushed on more butter and seasoned with salt & pepper. Occasionally shook the pan to ensure the potatoes weren't sticking. Repeated layering until the pan was almost full pressing down in the center with another weighted pan ensuring good contact and to compress. Covered with foil and threw it in the smoker for about 20 minutes, uncovered and kept it going for another 25/30 min until it was golden brown and checked tender when pierced. Drained excess butter, flipped onto a plate and enjoyed! Absolutely delicious!
Wow!! Now that's one I need to try. Beautiful work. Can you describe a bit more how you used a food processor to slice the taters? Having difficulty picturing that...
Thank you DaveD. I simply used the side that said “Slicer” that comes with the food processor (metal looking disc - other side is a grater I believe) attached it to the mount, fed the potatoes thru and it literally slices in
seconds. Check this link out for a demo https://youtu.be/_yZC8qtpeo8
Prepping count?
Just prepped / thawed tonight’s pulled pork for nachos, then put to soak / brine / marinade tomorrow nights chicken breasts and Sundays pork loin roast.
Yesterday on Groundhog's Day I began my 63rd orbit around the Sun, and to celebrate, my lovely bride made me a killer fried chicken dinner using this recipe from Kenji with a couple of mods, namely brining only for 8 hours instead of overnight and skipping the second frying step, going with the oven instead to finish. Some of the best FC I've ever had, and my lovely bride asserts the best she's ever made, which is Saying Something y'all. Who am I to argue?
Followed that with a from-scratch chocolate cream pie, using a secret trick for the perfect, golden crust:
(Spoiler: it's applying an egg wash after baking the crust, before loading the filling.)
SheilaAnn From my lovely bride: "Just to clarify, it was blind baked, then egg washed, then baked some more. Then cooled before filling. No soggy bottoms!"
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPops and a Thermapen MK4. 3 TempSpike wireless meat thermometers.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Allon Korean dish. it’s basically beef short ribs cut across the bone. Look close and you can tell. Marinated in garlic, Asian pear and mirin and soy. Grill hot and fast. It’s disgusting how much of this I eat at one sitting. For me, it’s the Korean equivalent of rib tips or burnt ends. You can’t stop.
SWMBO suggested stuffed peppers for supper tonight, and who am I to disagree.
I bought one large red bell pepper and one decent size ancho. My Wife liked the stuffing inside the pepper, but that is more pepper than I prefer, so I just chopped some red and green peppers to add to the ground beef, (neither of us like any filler stuff like rice in the meat. Anyway, I smoked them in the Kettle and everything turned out great. I made a boxed Spanish rice for the side. And I thought I had made her's big enough for her to get two meals from, but when I looked over, there were only a few bites left. She kept commenting on how good it was.
Oops - I shoulda looked at the photo to make sure it was in focus.
Some ribeyes from Wild Fork, a bit over 1lb/500g each. Dry brined overnight, then a light dusting of garlic powder & coarse black pepper, and vac sealed with some bay leaf. Into the sous vide at 129F/54C for a couple of hours, then doused with Chris's Extra Fancy Steak Seasoning, and seared on the gas grill. Final internal temps 133-136F/56-58C, plated with steamed zucchini and some frozen fries.
This was the best ribeye I've ever made, and quite possibly the best I've ever eaten. Just incredible with super beefy flavor, massive juiciness, extra tender, just could not have been better. Proof that SVQ is idiot proof - I am not just any ordinary idiot. If I can do it, anyone can!
Steaks always look so sad coming out of the SV and then so gorgeous after searing!
I love using that Uncle Chris's Steak Seasoning (Bolner's Extra Fancy) on steaks. It has a lot of flavor and despite the high salt content, the steaks are never over-salted for the amount it takes to deliver the flavor. I ordered a large container of it and parceled some out to each daughter to try. They love it too.
Kathryn fzxdoc I've used Chris's only a couple times before, and very timidly at first because of salt and MSG being the first two ingredients and because I always dry brine. This was my first use at "normal" amounts, and agreed, we did not think it was oversalted either. Now that I have that outcome, the next step is a with-and-without experiment, keeping all the other steps the same. Coming soon!
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
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