It had been too long since I cooked a pizza. I did cheat a little bit, though, and bought fresh bagged dough from the Publix bakery. Turned out well. Special bonus topping: okra! Try it, you'll like it.
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Last edited by bbqLuv; March 20, 2023, 06:48 PM.Comment
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Coors Light will help correct many problems you might have….🥸 -
texastweeter I am enjoying Black Velvet High Ball tonight.
But I do enjoy others too.
I like to sip Christians Brothers Barndy, and the list goes on.
Thank you for your concern.
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I have been on this Greek food kick lately....and its cold outside, so I decided to do Γιουβαρλάκια, or youvarlakia, a Greek meatball soup with a lemon-yogurt-dill broth.
The recipe I used is from Akis Petretzikis, a decently well-known chef in Greece: https://akispetretzikis.com/en/recip...ia-me-giaoyrti
The meatballs are interesting. They are ground beef, thyme, dill, mint, lemon zest, rice, and onion. The broth is water plus some chicken bouillon and the meatballs simmer away in it for 40 minutes along with some rosemary and bay leaves. There are a lot of fresh herbs in this dish!
After the forty minute is up, you take about a cup of greek yogurt and mix it with lemon juice and more dill. That get mixed in with the chicken broth.
This turned out good, but not as flavorful as I would have liked. The broth was fantastic with lots of subtle lemon and dill flavors. Soaking that up with bread was delightful. The meatballs, on the other hand, while good, were missing something. I think all of their flavor went into the broth!
Also, quite a few of my meatballs disintegrated. I realized what I did wrong....I didn't dice the onion fine enough and I used a long-grain rice rather than a short-grain one.
Still, this was a nicely warm and comforting dish on a dreary-cold day.
I served it with some feta cheese coated in EVOO and oregano.
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Two day pastrami. I found some corned beef points in Walmart - never seen points before so I got excited and bought one or five - then I remembered I am on the rv with limited freezer space lol. Anyway, soaked one Saturday, on the Chimp yesterday at around 3. Problem was that i started late and by 11 it was still at 155. So I wrapped and bumped up the heat, but at 12:30am it was all the way up to 175. Took it off, put it in a tub with towels and in the fridge this morning. Back on after work, ~4 hours at 225. Beautiful
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I turned a Costco corned beef flat into pastrami on Sunday. Refrigerated it over night and sliced it yesterday.
My slicer doesn’t quite let me get deli thin slices, but almost.Comment
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Thought I would make some poached eggs for breakfast this morning. When I opened the fridge, I noted we had some Rib Eye done on the grill left over from the night before. Dug out some homemade Giardiniera. Topped off the eggs with some Frank's and Sambal Oelek.
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Fish tacos for dinner. Cod with a fish taco rub I’m working on, then topped with pico de gallo and a blended sauce made of avocado, lime, & cilantro, …. Next time, I will make a crème fraiche a day ahead to replace the sour cream.
Last edited by Richard Chrz; March 21, 2023, 06:41 PM.Comment
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Each year we buy a pig from a friend we know well and trust. One of the products we receive is 2 good sized hams. Put one in a brine to cure. I've been waiting for this. Long time in the brine. Hickory smoked. Never going to buy a ham from the market unless I have no other alternative!
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I did this on my Traeger Pro 780. It did a sufficient job but I think it lacks relative to the ability to control the amount of smoke imparted into the whatever you are cooking. That being said, out of all the units I looked at, this is one of the most well built and I can't argue with the ease of use. In all honesty, I was seduced by the wifi feature. I did strongly consider my WSM 22" but laziness set in.
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Pork steak, asparagus, and baked tater.
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Quick and easy dinner. These salmon filets always look bigger when they are uncooked lol.
I seasoned the salmon with some lemon-infused olive oil, salt, and pepper. Into the oven at 350 F for fifteen minutes and they are perfect. Topped them with some fresh dill and lemon juice. Served up with some brown rice and frozen peas/carrots, and more dill. I think I like dill.
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Chicken legs rubbed with dirty bird , and a hunk of cherry wood on the Weber kettle tonight.
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With corned beef and cabbage comes corned beef and hash! I may have liked this even more and I really liked the corned beef and cabbage. I used the recipe from the site with a few changes, mostly with cooking the onions before adding the hash to soften and caramelize. And I went with the big ol Lodge CI - the 17” and that worked great for getting an even crust on the hash. This is definitely something that I need to cook more than once a year!
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Dinner, Alabama white sauce chicken, pinto beans, and pineapple, cooked over oak. The Titan Santa Maria grill accessory fits perfectly on our fire pit.
And for dessert...
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These SteakUms are legitimately good! I don't have a meat slicer, nor do I really want to spend the money for a quality one, let alone clean it.
Some SPG on these SteakUms are I almost argue they are 80% of the way there to a ribeye cheesesteak. Provolone cheese, onions, and a little EVOO on the bread and this was a really tasty lunch. Cooks in three minutes in a hot cast iron skillet.
This time I let the steak go a bit longer to crisp some of it up and YUM.
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Pork shoulder steaks with a Al Pastor marinade, grilled over medium high heat to get some crispy, tasty bits. Chopped it up, then slapped the griddle on the grill with some oil, tortillas, the pork and cheese. Added some fresh chopped onions and tomatoes and green salsa at the table. Gotta say, these were killer!
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