When on a roll, keep rollin', Top Round. I was going to do on the Kettle. I took the cover off and it almost blew off the deck. And it was cold. Nope cover back on and done in the oven. I know it was a success. My wife complemented me on tenderness (not me) and taste. I didn't think she would like the cow crust, I was wrong.
my portion for the Sami.
provolone
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I hadn't realized how long it had been since I posted. Of anything I cooked anyway. So, here's a couple things from today.
Dinner was a chuckeye done on the infrared, with some Uncle Ben's rice and fruit.
The other project was my second loaf of sourdough bread. There's no way you are going to see my first attempt. That was from a recipe my wife found and gave me to try. Today I used a recipe from the baking section here. I used to bake a lot of bread, but that was a long time ago and not sourdough. However, recently my wife started a very restricted diet. Wierd thing is that she is supposed to stay away from gluten, but she can eat sourdough, which in the directions is all about building a gluten network. Anyway, now I'm learning to make sourdough. It tastes good, nice crust, but nearly as pretty as what I see some of you produce. Just don't laugh to hard.
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Bogy You had to cook for someone with a corn intolerance? Oh that had to be tough, since it's used in so many things.
Our oldest son was allergic to wheat milk and eggs for a while. Food allergies are really challenging, and for us meant a lot of eating at home or very special orders when we went out.
I hope all the restrictions work out for your wife and she can go back to something more normal. Good on ya for doing this and taking care of everyone around you. -
DesertRaider the daughter with the corn intolerance went through a whole reset and is doing much better now. But when we went out to eat we found Mexican restaurants worked best. People who couldn't eat wheat could get corn tortillas and those who couldn't have corn could get flour tortillas. It's just a learning process. It's also expensive. 😉
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Reheated a rack of lamb from Christmas in the sous vide and served with a spicy brocollini risotto.
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Right now just the first of 3 coats of avocado oil on my new griddle. Should have it seasoned and ready for smash burgers for supper!
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troymeister They left the material so you could rest a small pan or coffee pot on it. Kinda cool and makes me want a camp pot!
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Well, I have been away from the computer, and find posting cook pictures from my phone or iPad to be somewhat of a pain. SWMBO is meeting some friends at a coffee shop this morning, giving me time to get on my laptop and catch up with email and post some pics to the Pit. We will start with a Christmas Eve post...
On Christmas Eve we had our get together with our kids, which started with brunch at 10am. Me and my much better half, Yvonne, taking a selfie while waiting on the kids to arrive... I got my Grinch on, as well as my jingle bells!
My contribution to the brunch buffet consisted of 6 pounds of Wright's bacon, some of it candied, all cooked at about 10 degrees outside on the Camp Chef flattop! LOTS of smoke, steam, grease vapor coming off that griddle. Surprisingly, the cook went about the same as at normal outdoor temps.
I had setup under the pavilion with the Camp Chef flattop and my Genesis as a warming/holding oven, and I also leveraged it to candy some bacon over the one burner that was on... I also stayed warm between the grills...
The next thing I contributed was a big mess of french toast, from homemade sourdough French bread:
Sadly, the only picture I got of french toast was not on the grill, but on my plate, swimming in maple syrup after a dusting of powdered sugar. I was too busy dipping slices of bread in a mixture of eggs, milk, vanilla and cinnamon and flipping it around on the griddle to get any action shots after the initial laying down of the 6 pounds of bacon...
The brunch was expansive, and consisted of mimosas, bacon, candied bacon, french toast, hashbrown casserole, fruit, sausage cheese balls, and several other items I cannot recall at this point...
EDIT:
Added some IR photos of before I turned on the griddle, and after a 10-15 minute preheat on medium heat.
Before turning anything on:
Center of the surface was 371F. The ends were around 450F - the ends of the griddle always run hotter, and normally I run those burners a little lower I think it has something to do with all the heat running from all burners out to the end, and the end burner being right there as well...
Last edited by jfmorris; December 29, 2022, 05:33 PM.Comment
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Next post...
I actually cooked on Christmas Day - but my contribution was a dish called "Rice Consumme", and I prepared it in the instant pot, and took it to my inlaws. No pics, so I guess it didn't happen.
My son turned 28 on December 26, so our next get together was then, from noon to 6pm, and his request was that I make hibachi. So once again, outdoors to the griddle, in the cold. But not so cold, as it got up to 34F on the 26th! I made a huge batch of fried rice, some stir fry veggies, and I cut up a 3 bone USDA prime rib toast I found in the deep freeze - it had been in the bottom since December 2019, and it was time to cut it into thin ribeye steaks for the hibachi style cook.
First - action shot of rice and veggies going.... this is around noon.
Once veggies were done, and rice was still going, time for the steak... Simple treatment here - overnight dry brine on a rack in the fridge, and then seasoned with telicherry pepper. Cut this fairly thin, about 1/2 inch, for a fast cook to medium-ish.
As you can see, you get decent browning on the griddle, which was running around 350-400 degrees. I think I cooked about 3 minutes per side at the most.
Shot from another angle:
Finished spread on the counter/stovetop, after I sliced all the steak up on a cutting board and drizzled and tossed it with some Bachan's Japanese BBQ sauce:
Now, what I didn't say was what happened to the little slab of beef back ribs from that prime rib roast? Well, those went onto the SNS Kamado around 11am, at 225F, along with 5 pounds of Conecuh smoked sausage. The sausage got pulled mid afternoon as a snack for everyone. But what also happened was that it started SNOWING. FAST! By the time it was 4pm and dark, you can see the tracks I am making to the kamado...
Ribs were only 3, but tasty for those who got one!
Now, here's where things took a turn.
We had several days of lows in the single digits, and highs of 18-20 degrees. Even though the high was 34F on December 26th, the GROUND according to my IR was sitting in the mid 20's, including the street in front of my house. That 1 inch of snow that came down all STUCK, to ALL ROADS in the area. What this meant was that every single road with a hill became pretty much impassible, and all overpasses and bridges developed ice. My son and my oldest daughter SLOWLY made their way home late in the afternoon, as they had pretty flat routes home. My youngest daughter and the grandbaby and my other son in law live across a mountain, and all roads home to their house were closed. So they bunked here. My son in law finally WALKED home (6 miles) at about 4am due to concern for their dog, who had been in a kennel since noon the day before. By mid evening almost all roads in my county were closed. My parents were on their way back from Birmingham and could not get home, and had to get a hotel room an hour away, after 4 hours of trying to make a 2 hour drive home.
But while all that was going, my granddaughter - 23 months old - was also up throwing up all night, and becoming lethargic and dehydrated. So I got out in the little AWD Subaru Impreza at 7am with my daughter and grandbaby, and got them to the pediatric ER, where they eventually admitted her, and she spent about 36 hours on IV fluids, getting tests, where they finally decided she had a respitory virus (the one that causes croup), but that it had presented as a digestive upset.
This is me taking a turn holding her in the ER.
Thankfully she is back to her normal self, and all is well, and everyone is home now! And we are all still exhausted from the experience!
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Goodness, what a scare that must have been! At least as she is sleeping on Grandpa's lap, he can think back on the good family times he helped to create with his amazing holiday cooking for the family. You sure gave that flat top, gasser, and kamado a workout!
Hope that adorable wee one is back to normal now.
Kathryn -
fzxdoc Thanks Kathryn! Shiloh is as right as rain now, and was over here yesterday eating brisket and popcorn (she wasn't a fan of the turnip greens and back eyed peas!), and playing and running around for hours. We also kept her for about 6 hours on New Years Eve as well, and she is so much fun. She wears me out! But its good.
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When there is carne adovada in the house, I can’t help myself….huevos rancheros are what I feel the perfect canvas for a good carne adovada! This is round two and there’s just enough carne adovada for one more go at this in a few days. Ha!
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Chicken stock day. The house smells amazing.
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Last edited by CHNeal; December 29, 2022, 07:08 PM.Comment
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2-zoned up some very nice chicken thighs today for our "Last Meal" with the fam before we take them to the airport (yes they were SWA casualties, had to pay through the nose to get them flights home on other airlines). Doused them (the chicken thighs, not the fam) with the Jenni In A Bottle rub from my friend Jenni, and it is every bit as good on chicken as it was on the SLCs the other day, just delicious. Imparts a lovely color as well. Everything went completely by the numbers on this cook, and the deliverables were superb, moist and tender and delicious with just the right amount of crisp on the skin. Served with steamed broccoli and some taters left from Xmas dinner that my lovely bride jazzed up a little and re-baked in the oven. Yum! The six year old granddaughter once again proclaimed these to be "Ten out of ten!"
Last edited by DaveD; December 30, 2022, 07:42 PM.Comment
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It was warm (for here) today. High was around 55!! So I ran to the butcher shop and picked up some prime grade strips. Fired up the Smokey Joe, hit them with Char Crust that my son got me for Christmas, and let ‘em rip. A few shrooms on the side and a small salad. (Not shown). Yum.
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texastweeter we like it. One way to find out though. Give it a try! There are a few variations on the flavor profile available too. Good on chicken thighs and pork chops in addition to steak.
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One more, I almost promise. These are for New Years Day. My daughter's crew comes over on this day. My wife has a nice/traditional list of foods we do every year as this is our new year celebration. This is a new entry. Me and my S.I.L. will consume. Poor Man's Burnt Ends, a 2.6 # chuckie, done on the PBJ. B&B Bricks and Char Logs. Hickory smoke. Great day for it mid 40s and no wind.
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Did some fantastic burgers on my new Hunsaker griddle plate my wife gave me for Christmas. These turned out real good for a first run. Ill use a full bucket of charcoal for a cook like this next time, but other then that and the crap job I did with the
Seasoning of the griddle it rocked!
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We obviously didn’t cook this, but we hit the jackpot on our anniversary dinner tonight. The restaurant comped a couple glasses of champaign and some gelato along with the dessert we ordered.
And in a crazy coincidence, the couple next to us were also celebrating their 43rd tonight!
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