Nasty weather today. Good day to try out the new induction burner. Works wonderful. Made some spicy chicken sandwiches…
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WayneT yes, I think all the tabletop options have fans that run. I do not think you will find that on the range.
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Just started Irish Spiced Beef for St. Patrick’s Day. Never done this before, but it’s not too different from Corned Beef … well, actually Pastrami, but done in one step, not two. The biggest difference is that it is dry cured and a bit more holiday flavors.
The cure contains salt, Prague powder #1, pepper, allspice, juniper berries cloves, coriander, mustard, bay leaves, paprika, brown sugar. You dry cure for 5 to 7 days, then you can either braise or smoke. I’m doing a chunk of flat as an appetizer.
Last edited by ecowper; March 12, 2023, 08:14 PM.Comment
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Clawbear57 if it turns out well, I will post a full recipe!
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18th wedding anniversary dinner. Smoked king crab, and SV then oak fire finish on some small t-bones, a chocolate torte from a local bakery that has won, I believe 3 on tv baking shows. Fantastic meal, enjoyed a nice bottle of cab, and a port wine gifted by to me by WayneT .
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Made a batch of Kenji's Gong Bao Ji Ding (Sichuan Kung Pao Chicken). This recipe rocks. Tonight I added some water chestnuts but otherwise followed it closely.
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Had a couple hunks of pastrami that went in the pit tonight, so smoked some post fish dogs for dinner.Attached FilesLast edited by texastweeter; March 12, 2023, 06:49 PM.Comment
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A friend gifted us these Beautiful Crab Legs...They were OMG Good! The Corn on the Cob and the Green Beans Almondine Weren't bad either. WayneT This was what we were talking about Bro!
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I ran across a recipe today for a Cajun Shrimp and Sausage stir fry and just had to try it out. It was similar to some I’d done in the past, but this one sounded too good to pass up. It turned out delicious and will definitely do again……
The titallating aroma of the cook brought tears to my eyes, pretty soon, I was crying like one of them ladies on The Bachelor……..
Last edited by Panhead John; March 12, 2023, 09:14 PM.Comment
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Fajita bowls, using flank for the beef that was hit with Holy Voodoo. This was great stuff tonight, sipping on a bit of 1921 Anejo Tequila as well.
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Bison back ribs cooked on the Oklahoma Joe offset. First time making these, the membrane was hard to remove so I left it but that was a bit of a mistake as it was tough. The meat itself was perfect.
Dry brined with 50/50 salt and Red Boat fish salt then seasoned with SPGO (minus the salt)
Here it is with a bison brisket (will post later)
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Pimento Cheese
8 oz. softened cream cheese
8 oz. shredded extra sharp white cheddar cheese
1/2 cup Duke’s mayonnaise
4 oz. jar pimentos diced
1/2 teaspoon smoked salt
1/4 teaspoon white pepper
1/4 teaspoon granulated garlic
1/4 teaspoon granulated garlic
1/4 teaspoon cayenne pepper
Blended together and refrigerated for 3 hours.
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My wife asked if we had a roast in the freezer, so I found this sirloin tip roast. Not really a nice day, so I did it indoors in the oven. 215 degrees til it hit 115. Turned off the oven and left it til it hit 225, then let it sit on the counter under a tent for 10 minutes.
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The weather has turned cold, rainy and miserable here in my neck o’ the woods so, it’s time again for cold weather comfort food.
Mari Jo and I did a tag-team cook on this poutine (mess). I braised the Chuck roast in the crock pot with salt, pepper, wine, onion, celery, carrots and potatoes. Aromatics included thyme, rosemary and bay leaves. Mari Jo developed the gravy from the juices out of the crock. Of course, the cheese curds were from WI.Last edited by WayneT; March 13, 2023, 06:43 AM.Comment
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Grilled lamb chops that were marinated in Mediterranean flavors.
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Clawbear57 , they were served with rice pilaf and Greek green beans.Last edited by Whiskeyman53; March 15, 2023, 05:24 PM.
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Comfort food is taking the front row in these last few posts. Our rain has been come and go, so we leave the grills in the garage. No covered patio. I’ve been feeling a little blue lately, comfort food to the rescue. Dijon ,marinated chicken, coated in Romano cheese and bread crumbs. Broccoli rice casserole. I only ate half what was on this plate. The chicken breasts were genetic mutants! Ha! It ain’t purty, but it was tasty.
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