-
-
Kinda a dreary afternoon and evening with the front pushing through, plus I had 4.5 hours of back-to-back meetings....which even though I am just listening was utterly draining. So, decided to do a very quick taco dish. (You're shocked, I know.)
I took some boneless skinless chicken thighs and marinated them for two hours in canola oil, salt, and lime juice. I then dusted them with my fajita rub (my take on Malcom Reed's Grande Gringo) and seared them up in a cast iron pan. When the crust was where I wanted it, they still had a bit to go so I finished them in a 400 F oven.
I topped them with Tapatío, diced onion, pickled jalapeños, lime-crema, and cheese.
Comment
-
All this wok talk and spectacular stir frys, I had to jump in. Dusted off my old wok (had it since 1989). Bacon, broccoli, shiitake, rice, stir fry sauce from FN. way too vinegary. I think I used too much sauce.
in the wok and sloppy plated.
Comment
-
Who else had a slice for National Pizza Day?
Comment
-
texastweeter not sure a slice everyday this year is restraint, but I’m practicing it! 😁
Jfrosty27 pizza is one of those things, most pizzas are created in the good of pizza, so they are inherently good by nature, no sense in disagreement there. 😜 -
You are the Dough Master Sir...I am only Grasshopper.
-
-
Man, am I stuffed! 😳 Not lying. I just ate a 3/4 lb double patty smash burger! 😱 Probably the best smash burger I’ve made so far. I had never made one until I got my griddle, and since then I haven’t done any burgers on the grill. Made with 2 slices of American cheese, sautéed purple onion and bacon. Served with frozen potatoes O’Brien also done on the griddle. Really satisfying meal.
Last edited by Panhead John; February 9, 2023, 09:32 PM.Comment
-
My sister in CA grows Meyer Lemons. Mrs JCBBQ was out for a visit and brought me some. I decided it’s time to make Limoncello. See you in a couple/ three weeks.
Comment
-
It is a tradition of my brother and I to have chilled Dungeness crab for the Super Bowl. Unfortunately, my daughter who lives with my wife and I came down with Covid. So my brother called off our annual get-together. But I had to have crab. Though it is not Dungeness crab, my local market had King crab on sale. So I steamed up some King crab and put on a pot of steamers for my daughter and I (wife allergic to shell fish).
It was very good. Go Eagles.Attached FilesComment
-
-
I did another load of pickled jalapenos. So easy and so good. The hard part is waiting a week to consume per Meathead advice. I know he says maybe after 2 days but I've never eaten B4 7 days.
Comment
-
Against all odds and under very close and stubborn supervision, maidened the SNS travel kettle by seasoning first, then closing all vents till 250° achieved, reverse seared a NY steak. Flipped at 85°, fired up a chimney for searing at 90°, took off at 110°. Seasoned and put back on hot coals till 125°. Oh man that was good, probably best one I ever cooked……but all my past NY steaks were on the gasser. Nice charcoal taste!Attached FilesComment
-
Panhead John Well at least I used your your Springtime series plate to start the charcoal, so all is not lost! 😁
-
-
Wally World fresh
Comment
-
Venison shoulder, seared in bison fat, braised with red wine, stock, veal demi glacé. Rosemary, thyme, and bay leaf rub. Root veggies are celery, rutabaga, carrots, parsnips, and sweet potatoes. Gravy finished with Zinfandel wine vinegar. This was last meal worthy…EAT WILD my culinary brothers and sisters!!! 😁
Comment
-
Some 2-zone chicken thighs on the gas grill, "Pollo Sabroso". Marinated for a few hours in a slurry of soy sauce, red wine vinegar, sazon, adobo powder, garlic powder, and oregano, and on the indirect side at a little under 300F/150C. Took about an hour to get to ~160F/70C, then pulled them off to crank up the grill to thermonuclear, then seared. Some jasmine rice and steamed broc. Simple but effective.
Comment
-
Another go at the Detroit style pizza. Tried a different dough recipe, much better results. It is a more hydrated ratio. See atbbq.com and search Detroit style pizza, it’s one their most recents. Also, I sliced the mozzarella instead of grating it and avoided the Parmesan (from a bag 🤦🏼♂️) this time. Cheese was much more stretchy and gooey.
cooked in my trusty Lloyd pan, crust was on point
Attached FilesComment
-
I never ever made Detroit Style Pizza before. I am going to have to try...I love everything Pizza! -
troymeister, Give it a try, you’ll love it. That recipe on atbbq.com is a great ratio. It’s not overly dense and has great crunch. -
Nailed it! 🍕🍕💕💕
troymeister and you should be able to get brick cheese anywhere. We can’t get it at the grocery stores where I live.
-
Comment