Tacos tonight using up the last of the beef roast from a few days ago.
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Dublin Coddle (Irish Sausage and Potato Stew)! ☘️ 🍲. Not BBQ but in the spirit of St. Patrick’s Day I thought I’d share. DELICIOUS!!!
YouTube Recipe at https://youtu.be/51Wcy67CP00 or at
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That is begging to be a Dutch oven camp cook! Looks killer! -
texastweeter Thank you much! That’s a fantastic idea for a camp cook! 👊
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Beef ribs on the stickburner today, using oak. This is about 3 hrs in. Of course stickburner day is rainy & windy, never fails.
Tonight is sorta a surf & turf, lake & turf anyway. Taking these to my brother in law's and he's making his signature duck breasts and I'm bringing these bad boys. He's a bourbon & wine collector (and sharer), so a great evening will be had.
6 hour update, ~160-170 deg. Transferring them to the pellet cooker for wrapping (soon) & finishing up.
The finished product
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Did some homemade corned beef and cabbage for St. Paddy's day. Brought it into work for the crew.
Did a hybrid of Kenji and Meathead's recipe: Meathead for the cure, Kenji for the SV technique.
Edit: Saltiness worked out very well and I didn't desalinate before the sous vide step, other than to rinse the meat off under cold water before re-sealing it. After the SV, I took the bag liquid and brought it to a boil then strained to get the spent seasoning and coagulated proteins out. The bag liquid was diluted some more to cook the veg. After the veg had cooked and absorbed salt, both the meat and the veg were seasoned perfectly.
Came out great and I've gotten some good feedback so far.
Edit2: added the "plated" photo of what cboss and I ate for dinner.Attached FilesLast edited by gboss; March 17, 2023, 07:18 PM.Comment
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When your Buddy is from Belize and cooks you Belizean Stewed Chicken. This was the real deal here complete with Belizean Red Recado made by the native Mayans. Rice and Beans. Except I made the beans. Instead of Kidney Beans, I cooked up Rancho Gordo Pinquito Beans using Food and Wine’s method. First time using Rancho Gordo thanks to fzxdoc . Absolutely delicious. I am a total convert now.
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I agree with ecowper , while I love Marcella beans, especially chilled with fresh herbs and olive oil in a salad, there's something about those pinquitos that's really unique. You chose wisely, troymeister. That's a delicious looking (and sounding) Belizian dish.
When I make that F&W recipe, I add a smoked ham hock (and skip the diced ham), replace the water with bean broth (because I cook the beans first in the Instant Pot), and replace the half of an Anaheim with a chopped whole Poblano.
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fzxdoc I omitted the ham all together but uses a couple extra pieces of bacon to make up. My next RG cook will be the Cranberry Beans. Not sure what I will do. I’ll figure something out. Lol
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Mexican Meatloaf paired with Mint Ice Cream. Added green color to mashed potatoes
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Made a Parmesan mushroom cream sauce using some of my pork/beef stock, homemade pappardelle noodles, and added oven roasted chuck roast,
Last edited by Richard Chrz; March 17, 2023, 06:01 PM.Comment
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SheilaAnn Richard Chrz its gonna happen next time I smoke a shoulder. Sheila thats my MO, classic fancy dishes rednecked up. Sorry. I'll at least name it something more fitting. I'm now accepting name applications. -
I was watching Ugly delicious again last week, and I love his approach to “just try it.” He showed the examples of Cajun in Louisiana crawdads, and a Cajun / Asian approach to the crawfish in Houston. It certainly does not have to carry the name, but just because it is famous as is, does not mean it could not become another fantastic way to remix your leftovers. I hope to always remain open to a new approach to the meals I make.
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Stuffed peppers for SWMBO, and a pile o' ground beef with peppers, onion, and garlic in it.
A stuffed pepper has more pepper than I like. Forgot to take plated photos.
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Since there are no plated photos, the best I can do is a CL…….🥸 -
Panhead John what do you mean no plated photos? I'd be happy to eat that right out of the dish it's in.
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Sheet pan sausage and roasted peppers according to Panhead John's recipes with a few modifications. Venison andoullie, venison hot gut, squash, zucchini, onion, bell pepper, green beans and jalapenos. Chopped up and tossed with bacon grease that had 1/2 a scorpion pepper sautéed in and then blitzed up, seasoned with seasoned salt and Mccormick salt free veg seasoning. Served over yellow rice made in the pressure cooker.Attached FilesComment
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bbqLuv the oven hash thing went on top of the rice, and was then doused in Buc-ee's scorpion firey hot sauce. Gotta get my carbs in lol.
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My grocery store started carrying a different brand of corned beef, Porter and York. They had American wagyu for $12/#. I know that’s kinda pricey for corned beef but honestly it’s cheaper than I usually see good quality choice steaks for and this was much better than good quality choice steaks. Smoked on the kettle with hickory and cherry. Served with sautéed cabbage and smoked mashed potatoes.
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SheilaAnn For smoked mashed potatoes I make them the same as usual except smoke the potatoes instead of boil. Tonight I cut yellow potatoes in half and smoked for an hour at 350. Then smashed with milk and butter. I set some aside before smashing to use for pastrami hash for breakfast tomorrow 😋. -
OK, you also had me at smoked mashed potatoes. No potatoes in the house this morning, but will remedy that by the end of day. Thank you!
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Well, Irish Spiced Beef makes a great appetizer for sure …. And I will be doing this again. General profile like corned beef, but much more flavor/seasoning to it.
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Two beautiful ribeyes from Creekstone Farms, courtesy of my secret Santa. Sous vide for 1.5 hours at 131F. Meanwhile heated my Field skillet in the oven. Seared off very nicely. Used only salt, these were THAT good. Rich beefy flavor, lovely silky texture. Man they were delicious! Thank you Alan Brice!Attached FilesComment
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They look deelish, very glad you enjoyed them.Last edited by Alan Brice; March 17, 2023, 11:56 PM.
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Risotto made wth the leftover smoked pork shank ragu. Decadent.
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