Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I have also wanted comfort food. Stormy day was blowing in yesterday, been raining since last night, and cooling way down next few days. Had the anniversary of my mom's death over the weekend, my 64th birthday next week (how'd that happen?), and a coworker died last week so things will be stressful there for a bit. I wanted something familiar and easy to heat up through the week of work lunches. Some turkey in freezer I'm sure I bought at Thanksgiving, 3 very old cans of cannelini beans in pantry. Turkey chili in the crockpot. Used my mom's old hand meat grinder, looks barbaric but works great (though the KA attachment is easier.) Put the fixings in Crockpot on low 10 hours, went to bed, smelled it all night. When I got up, dogs were carefully monitoring the kitchen counter. Chili for breakfast on a stormy day.
Nope, it is solid. I have no idea how old, at least as old as I am. The price written on the box is $2.97. The company name is on the instructions, in the box, with the price list of attachments. Sometimes I think would be funny to try to order some of them, and see what happens She used it primarily to grind up anything left, whenever she baked a ham, and we had ham salad sandwiches for days.
acorgihouse sorry to hear about the week you have coming up. Hang in there and try to think about all the good things you have in this life, your birthday coming up, and eat some chili. God bless you.
Bison Brisket. It was on the pit at the same time as the bison back ribs yesterday but it took a lot longer to cook. I dry brined for 48 hours then seasoned with pepper.The brisket was 6 3/4 lbs and I trimmed one pound off shaping it. Cooked with red oak on the Oklahoma Joe Longhorn offset at 225o. It stalled at about 150o for over an hour - I wrapped towards the end with tallow and venison stock added to help with moisture. I probably didn't need to since there was more liquid in the foil than what I started with at the finish. I placed a thermometer probe through the top of the foil and pulled at 200o but I was worried: it was blowing a lot of steam; I though maybe it was hotter than the temp probe read. I wrapped it in a thick beach towel overnight and sliced a piece this morning - it was still pretty hot.
The end result was good! A little dryer than the beef briskets I cook but not bad. Good smoke ring. I'll definitely make one again.
Trimmed. The big divot was from the processor.
Seasoned and ready to cook.
Finished. You can see the shrinkage between the first pic above and this one.
Nice slice from the middle. Great peppery flavor, tastes like beef.
More comfort food tonight. Smoked chicken tortilla soup.
Someone got to the wings before I took the picture of the smoked bird.
We like the pour-over method.
Our table decoration was a Mariachi band that was given to us, one piece each day, by our housekeeper when we were vacationing at a resort in Puerto Morelos Mexico.
troymeister Thanks. Indeed it did have a nice smoky flavor. I used Kingsford charcoal (1/2 chimney, pre-lit) and 2 apple wood chunks on my SNS. I smoked it just under 2 hours at about 325-350F. It didn’t quite get to the IT I wanted on one side so I finished it in the oven at 325F for 15 minutes. The coals were losing temp and I didn’t want to add more since it was so close to being done.
What to do with Left Over Corned Beef? Belizean Style Yellow Split Pea Soup. In our early 20's, My Friend's Dad used to make us Sunday Morning Hangover Soup with canned Corned Beef...This was a little better with real Corned Beef and some Homemade Sourdough Bread.
Thanks for the idea! I've had a yen for split pea soup lately, but normally use smoked ham hocks and haven't had any. I DO, however, have slices of recently smoked pastrami in the freezer, and I just decided to try that. Will report back!
Today marked the 1 year anniversary of getting my ankle monitor removed. I decided to celebrate the momentous occasion in style, so I invited my ex wife Halle Barry over. Even though we divorced years ago, we have always remained on good terms. In fact, to this day, she still refers to me as her “boy toy”…….🙄 Anyway, I did a filet with King Crab Legs and a side of oven roasted potatoes. Halle told me her steak was even better than when we used to dine at Peter Luger’s together! ……
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.
Well, tonight ended up being a wok night. Yvonne was off until after 7 and I was able to cut up a ribeye and a bunch of veggies that were in the fridge and throw something together…
Started with the steak, marinated in teriyaki sauce, which cut bite size pieces got done in 3-4 minutes tops.
Then did a second batch with onions, garlic and ginger, then added broccoli carrots and bell pepper…
finally brought the meat back, combined and mixed in a variety of sauces - some Bachan’s, a little mirin, some toasted sesame oil, hoisin and Thai garlic chili paste.
Finally, plated over some rice from the instant pot, with another drizzle of Bachan’s. SWMBO approved!
Bronco Pro Barrel Smoker
PBC
Pit Boss 757GD Griddle (2)
Blaz'n Grill Works Grid Iron
Weber Genesis E-310
Original Original Grilla
Smokey Joe® Charcoal Grill 14"
Fireboard 1
Thermoworks ThermoPop
Thermoworks Thermapen Mk4
Thermoworks Smoke Thermometer with gateway
2 iGrillminis - from before they were Weber.
I've been experimenting with sourdough bread. For our daily bread my wife decided she prefers loaf style. It works better for lunchtime sandwiches, including toasted cheese, which she often makes. Today's loaves, baked in covered loaf pans. The loaf was still warm when I cut it, and was very soft.
Thanks for the Amazon link. One of the main reasons I stopped, making homemade bread was because no one in my family knew how to slice it correctly. One of the main reasons I stopped, making homemade bread was because no one in my family knew how to slice it correctly,and naturally, I was the worst culprit of all.
She used it primarily to grind up anything left, whenever she baked a ham, and we had ham salad sandwiches for days.
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