Generally speaking, if it is quality, it's not cheap. For lifetime of great rice, that price is well worth it. That is really cool. Thanks for the link!
So, after another trip to my favorite game meat supplier I decide to cook up a roast beef (the cut, from the rear leg) of a red deer. I dry brined it in the morning. It weighed in at 1lb roughly, so I figgered it didn’t need an overnight brine.
Fired up the PK 300 with indirect heat using good quality charcoal. Once it was humming along at 130 deg C / 265 deg F I added a cherry wood chunk and smoked it for 30-40 minutes. Once internal temp hit 48 deg C / 118 deg F I seared it for 2 minutes over screaming hot coals.
I then took it in and let it rest on a wooden cutting board while we made a nice mixed salad.
Roasted Jidori Chicken recipe is one of the most requested menu items at Green Dragon Tavern and Museum in Carlsbad. Paired with a Pinot Noir|!!| it is the perfect dinner recipe to enjoy on your patio
East Texas hot links. This is brisket and venison, about 30% fat. One of the best sausages that I have made, technique-wise. They taste great too. I'm still learning but I found a couple of youtube channels that really cater to beginners.
I’ve twisted and portioned tons of sausages. You got some mad skillz, Pitmaster! They look consistent (no air bubbles, etc). Some are shorter or longer, but they are consistent. Nice work!
SheilaAnn Actually, I haven't stuffed sausage in a year. I had several blow outs and some of the length variation is from having to cut and tie off after a blow out. I watched a few vids on E TX hotlinks and they are usually twisted into 3" lengths. I did 4-5 inch links. This style is from NE Texas around Pittsburg and Gilmer and look like everything I was taught not to do with sausage - when cooked the fat pools under the skin, oozes out, the sausages shrivel up when cooled.
Last edited by 58limited; April 23, 2023, 10:06 AM.
But they are good! Similar to the greasy beef sausage here in SE Texas. I didn't make mine that way - no separation of the fat. The links are nice, plump, and juicy. The recipe I used is from the Pittsburg area. https://youtu.be/sI3tY0jIaHg
I give you an original recipe, one that I painstakingly worked on for.....for....forty-five seconds?
I had some chicken thighs in the fridge that I needed to use up. I mulled over some options, but didn't feel like doing the fajita thing...or just the pan-seared-butter thing....but I wanted something greek.
So, I thought to myself, what are the defining flavors of greek cooking? Well, extra-virgin olive oil, lemon, oregano, and yogurt. I have EVOO. I have lemon, I have oregano....and I have some tzatziki sauce in the fridge as well.
So, I give you Michael's Really Fast Greek-Inspired Lunch: chicken thighs, seasoned with salt and pepper, pan-fried in extra-virgin olive oil, with the juice of one lemon, a copious sprinkling of oregano, and about a quarter-onion's worth of onion slices. Once the thighs hit 175 F, dump in some kalamata olives and heat up and then serve. The onions by this time will be nicely caramelized, as well.
For something that I was essentially making up as I went along, this turned out excellent! Like shockingly so. 10/10 will make again!
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Hi all, hope your Saturday went well. For me, lawn cut and trimmed. Moved a 4000 pound broken concrete bird bath. OK, maybe not 4000 pounds. But heavy for this 70 year old fart.
Then the best part of the day, cooking a NY Strip, Texas style. As you know, indirect till 90, then flip to 115. All with smoke rolling which was Mesquite tonight. Finally, a quick sear direct to internal temperature of 128. Here are the results.
Happy Sunday to all.
John, you know me better and that. Nevermind the beer selection. Beer and steak for me are not a match. Red wine, and in this case a 2019 Zinfandel. Bold but not overwhelming.
Pulled lamb...from the biggest square cut shoulder I have ever seen. I was planning to get two, but the butcher said the smallest they had was 10 pounds.. Good news for me, easier than cooking two 5-pounders!
Baby backs Vortex hot n fast,..while low and slow is still the preferred way, this is slowly changing my ways.. I wrapped them up after 45 minutes for a total cook time of 60 minutes. I highly recommend trying this if you have a Vortex attachment
Tri-tip. We have two or three basic recipes and wife wanted me to try another - wet rub with minced garlic, olive oi, and sea salt then wrap tightly then stick in the fridge for an hour or so. THEN, wipe off bits and LIGHTLY sprinkle black pepper and A LITTLE garlic powder on it. NOW, cook it like usual. Build a two-zone fire (hot pile and nothing) THEN sear both sides (and I always also sear the thick end) THEN slide it to the cool side and close lid. Used a ThremoWorks to take the internal temp to 122F (wife heard the beeper, I did not which is why I use alarm thermometers - I forget what I doing). Total cook time including the sear was 30 minutes. Garlic was tastable but not dominant. Reduced use of salt ALSO let the meat shine.
\
Comment