Thank you, I just had to look up "True Grit" as it were. the dish looks great, I love me some shrimp and prawns
Prawns and shrimp are different in their body form, legs, gills, and size
--Grits vs. Cornmeal vs. Polenta: Cornmeal from a different variety of corn.
--Prawns have each segment of their shell overlapping the segment below it, while shrimp have the thorax overlapping the head and the abdomen.
Texas Larry Brits say a lot of things differently than we do. Before our granddaughters started school I mentioned to my daughter that they were growing up "bilingual" and they might have issues when they went to school. She scoffed. Since then she has had to have conferences with teachers about things they said, to explain that those were how their father talked.
I made marinara 2 nights ago to serve with cheese tortellini from Costco. We invited a friend whose wife is out of town over for dinner that night so I didn’t get any pix.
Tonight, my wife made the marinara and I have been schooled. Hers was much more savory and had a bit more heat to it. While she was making it I looked in the bowl of crushed tomatoes and saw a dark spot of liquid so inquired about it. Red wine! I’m not sure the wine alone made the difference but it’s no longer her secret ingredient.
Cheese tortellini with marinara and toasted onion and sun-dried tomato focaccia.
SheilaAnn I recently bought the Pizza Bible so I’m eager to try Tony Gemignani’s Poolish focaccia recipe. I think I’ll compare his to Rinehart’s formula first to see if there are any significant differences in the baker’s percentages. I know Tony ferments his Poolish for 18 hours at room temp then chills it a few hours before use. Peter ferments his for 3-4 hours at room temp then chills from 1-3 days before use. Should be a fun comparison.
Holiday tenderloin, first time sous vide que of a whole one. Trimmed, tied, dry-brined, sous vide que for 2.5hrs @ 132*F. Pepper and garlic, then flash charred directly over two chimneys of charcoal to cover the full length. Compared to my old rotisserie method, so much more dependable = so much less holiday stress. This was the second of two over Christmas and New Year.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
A couple of ribeyes from a rib roast I cut up in December, that I grilled at 2pm, to send over to my daughter's house with some other food for their dinner...
Yet another cook where I went with the Weber gasser and Grillgrates for expediency. Flipped every minute until they reached medium-well on the Thermapen, as I am informed pregnant and nursing mothers cannot have any pink in the meat. At least that is what she told me... Cook took about 5 minutes of preheat, and 10 minutes of flipping the steaks.
Oh - seasoned with Hank's Signature Steak rub of course!
tbob4 she just gave birth a few days ago, and has just been home from the hospital about 2 days. It was my contribution to a "meal train" thing the ladies setup. I had sent them chicken the night before, thinking it was two dinners, but when they ate it for lunch and I heard from SWMBO that we needed more for a dinner, I dove into the freezer and pulled out some steaks. These were still partially frozen when they hit the grill!
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Still had a little bit of left over smoked pork loin, added some angel hair pasta, carrots, used the drippings and and bits that I boated the pork in for the broth.
Gorgeous looking dish, which, I’m sure, tasted equally gorgeous. I’m not sure what it will take for you to impress me anymore; you’ve set the bar so very high.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Weber Smokey Joe with mini-WSM Tamale Pot modification
The Good One Marshall
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Brook King Regal S490 Pro
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:
2 x Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
ThermoWorks Thermapen ONE
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
I found these cross-cut pork spare ribs In Costco a few weeks ago and pondered how to prepare them. I knew I wanted a SV step and also wanted to try the Spiceology Cowboy Crust rub for the first time. We like options at this house so I prepared three with CC and three with Meat Church Honey Hog Hot.
After the double-sealed, double -bagged, 36 hour SV bath.
After some smoke n’ heat with hickory wood on the SNS kettle. This was a hot and fast cook on the SNS, 350F for just more than one hour. Mari Jo made a nice zucchini-dominant, ratatouille-like side plus a Caesar salad. We paired this delicious meal with a 2019 Jones von Drehle Tempranillo, a local winery offering with a stellar vintage.
The bone yard doesn’t lie. These ‘riblets’ were some of the best ribs I’ve ever cooked. Perfect texture - bite off the bone - and perfect smoke. We had some Sweet Baby Ray’s for dipping. I really enjoyed the espresso flavor in the Cowboy Crust rub.
Ambience was perfect too. This may be the last fire in the indoor fireplace this season since it’s warming up quickly this year. Our daffodils have been blooming for three weeks; tulips are up and will bloom within a week to ten days.
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