Bone broth made with smoked pork bones this weekend, roasted some potatoes and carrots in the oven with beef bones for next weeeks stock, used homemade noodles I had made over the weekend, add back in smoked rib trimmings, green onions, a poached egg, and then added a bit of a hot sauce with an Asian flare, from a local farm here that makes their own.
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More Italian Autogrill fare for lunch today.
Rosemary-Parmesan focaccia, prosciutto, dry salami, herbed evoo, mozzarella and basil.Comment
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A recipe that has been around for a while, and one I finally decided to try is a simple Bacon Brisket. Took a nice piece of pork belly, hit it with a basic salt and pepper seasoning (Texas style!) and smoked it with post oak like you would a brisket. Spritzed a few times and let it ride for about 6 hours at 250* until the IT hit 205* and was fully rendered.
Cut some thick slices for some tacos using a little serrano honey, fetta cheese, homemade salsa rojo and topped with some fresh sprigs of cilantro (gotta have your veggies!). Big hit with the family, I may not cook belly any other way ever again, it was that good.
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Chicken Marsala!
Decided to use the vortex for a direct cooking zone to make a recipe I’ve been wanting to make for along time now on the grill…Chicken Marsala! Check out the recipe link below I adapted from Chef Joel Mielle from Recipe30.
INSANELY DELICIOUS!!!
Recipe at @recipe30
https://youtu.be/otnmG6gkB3s
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Started a small stack of oak splits on fire.
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Whats the total weight of that burger? Your speaking my love language right there. -
texastweeter 1/4 lb paddies, wished they had have been 1/3 lb Pattie’s. I so love a proper burger. -
I have found for me, 6oz patties course grind 75/25 is perfect for grill burgers.
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A shout out to Meathead for your Pastrami recipe! I made this one yesterday using your recipe, the only difference I made was that I wrapped it in pink butcher paper instead of foil. I had my slicer out from cooking bacon 2 days before, so I wanted to slice the pastrami so thin it only had one side (haha). It worked great! Tender as can be, yet held together in slices. I highly recommend the recipe!
Thanks Meathead!
Last edited by Smoke em if you got em; March 15, 2023, 11:49 AM.Comment
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Do it easy night.
Johnsonville brats indirectly cooked with a handful of applewood with a vortex and lump. Then frozen, made 6
It was a warm day...
Sacrificial tater a little salt and butter and time to eat, perfect!Attached FilesComment
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I totally made this up on the fly...Portobello Mushroom on the bottom...(You can't see it but it's there) Very Lightly Floured and Seasoned Chicken Breast Browned in a very hot Carbon Steel Pan. Placed on top of the Portobello, Topped with a Very Nice Blue Cheese and Mezzeta Garlic Tomato Sauce. Finished in the oven. Sautéed Spinach with an Olive Oil and Balsamic drizzle on each side. No Pasta.
I have to say, this is a keeper. Healthy and Delicious.
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Street meat for dinner tonight. This was my take on Halal Guys in NYC. Tastes pretty spot on.i used to make it regularly but haven't made it in years and now I am wondering what took me so long. Pretty simple and super delicious.
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I had that from halal guys last month during my last business trip. Surprised me how good it was! -
texastweeter A conference I go to every year was in the hotel right across the street on 53rd and 6th. Was always crazy seeing a huge line there are 2 AM. It was better a few years ago when they had lamb in the dish but I think over the past couple years they got rid of the lamb. Still delicious though and the perfect late night food after you have had a few drinks.
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Chili dogs for lunch:
HUMAN, YOU MADE THE SMELL. WHY IS THERE NO FLOOR CHICKEN?!
She just assumes that if a cooker is going there will be food.
And since there's been all this talk about boneless wings, I thought I'd make some. Turns out I messed up and made Karaage instead. Ain't mad about it, and Banchan's Hot & Spicy makes a dang fine "wing" sauce.
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Taco Tuesday came rolling around again. We’ve got a little storm cruising by, so my son’s baseball practice was cancelled, which gave me time to cook.
Started with the ingredients for the meat marinade and pico de gallo.
Orange, lemon, lime for the meat - flap meat hit with salt and pepper. To the juice I add a little garlic, onion, cumin, and paprika (all dried, ground spices); some fresh chopped cilantro and some avocado oil finish off the marinade.
Pico is simple. Tomatoes, onions, cilantro, Serrano, lime juice, and salt.
Since we had the aforementioned rain I decided to skip dragging out the easy-up to cover my charcoal/wood grill, and threw the meat on the Blackstone.
Everything came out great. Family was happy, and I’ve got plenty of leftovers for a tasty lunch tomorrow!
Last edited by Santamarina; March 15, 2023, 12:23 AM.Comment
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Pizza... but No way near what O'mighty Crustmastet presents..
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Well, who woulda thunk it, Dewesq55 . I honestly had never heard of marrying a Smokey Joe to a tamale pot to make a small WSM-like smoker. I'm always tempted to add a Smokey Joe to my arsenal for short small cooks for just the two of us. The mod to turn it into a mini smoker looks like it'd be fun to put together and try.Originally posted by Dewesq55 View Post
For everyone, this is the post and photo that got me to inquire about Dewesq55's hybrid smoker that he used for Blasphemy ribs for two here on this topic.
Thanks for the additional information and the inspiration, Dewesq55.
KathrynLast edited by fzxdoc; March 15, 2023, 06:23 AM.Comment
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