Been a while since I’ve made grilled chicken breast, so added some Meat Church Holy Voodoo, sliced up some onions and peppers and let those cook down and served with corn tortillas. Easy way to put it, chicken fajitas 
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Wow that looks good! I ended up with some Holy VooDoo but haven’t used it yet. What kind of rub is it? Spicy? Sweet? -
Andrrr fajitas always get served on cast iron skillets
JLR there’s some sweetness, but not overly sweet. There are some chile spices as well, so a nice balance. I like using it on a number of things, chicken, fish tacos, even beef if I’m doing some type of taco. It’s one of my favorite Meat Church rubs. -
@barefly I agree on the Holy Voodoo. Probably my favorite out of their lineup.
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Terrible photos, but fantastic food. Salmon burnt ends and cauliflower and cheese casserole.
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Just a baked chicken, rice, squash and spinach
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Well, yesterday I had promised a dozen college students from our church, who use our home for a small group meeting on Monday evenings, that I would feed them some hibachi style cooking, so I got my griddle game on!
First of all - Yvonne pushed me to not just double but quadruple how much I would normally make for us and our kids. And I decided to quintuple it (5x)! Wrong! So. Much. Leftover. Fried Rice....
Due to the mass quantities, I had to do things in batches, rather than in sections of the 900 sq inch griddle, and figured the teriyaki chicken would hold best... so I dropped about 10-12 pounds of diced up boneless skinless chicken thighs on the griddle.
The chicken got panned and combined with teriyaki sauce and was held on the Genesis with 1 burner on low in covered pans.
Next came onions/garlic/ginger/spices and the peas and carrots for fried rice. 5 chopped onions, 5 12 oz bags of peas and carrots:
And I then dumped a FULL full size steam table tray (4" deep) of jasmine rice onto the cook top. It was an entire 5# bag... I wanted to include this picture so you get a true idea of really big the Camp Chef FTG900 is.
Unfortunately I didn't get any more pictures during the cook, as I was super busy with the spatula work to bust up all the clumped up rice, get everything combined, then add lemon juice and soy sauce once the rice browned some, along with a full dozen eggs...
Last thing I made was some mixed veggies, and I cheated here and used a frozen stir fry veggie mix from the store... it was a little too heavy on shredded carrots if you ask me, but folks ate it.
Anyway, after it was all said and done, and a dozen students plus the two of us had firsts and seconds, we still have at least half of everything left. So at least I know now how much stir fry it would take for 24 people, haha!
I love it when I am able to use my cooking skills to bless a group of young people who just use our house as a hangout spot, versus meeting in a room at the church or somewhere in a dorm at school. And it would not have been possible if we had not been gifted with this expansive flat top by some great friends, during the time we were going through Yvonne's cancer and chemo in 2020. A shout out to the friends who made this cook possible is in order!
Alrighty then! Hibachi chef Jim is OUT of here!
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Jumbo shrimp po’boy on ciabatta bread. Mighty fine supper!
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I’m having a fantastic morning in the kitchen, this evenings dinner has been a fun progresssion of what feels right. Lot’s of stuff in process.
But I started my new stock for the week, about 2 gallons or so of pork stock simmering right now, used the pork trimmings and bones from the ribs this past weekend, and added back in the frozen reserve stock from last weeks.
For lunch I borrowed some of that stock and added, white rice, a few herbs some cracked pepper, ginger, minced carrots, two full scallions roughly chopped, mushrooms chopped in 1/4’s, some of the grain that I used to start the stout we brewed on Saturday, then topped with a poached egg.
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Home alone tonight so a New York Strip on the Napoleon. Don’t know what I’ll have with it, probably a salad and pretend it’s a healthy meal
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The finish to a productive day in the kitchen. Learned a ton and burned out a blender, lol
That plate sauce is a mixture of roasted sweet potatoes that were slathered in a homemade lemon forward mayo, cracked pepper, then roasted with onions, garlic chives, regular chives. When that was done I added the roasted vegetables to a bowl, a few cups of the pork stock, and then added homemade yogurt, cultured whey, and blended away with a bit more fresh lemon.
The chicken was dry brined for about 4 hours, front seared and then spatchcock’d on my Weber 26. A bit of rice that I had left over, grilled asparagus, topped with more of the grains from the Stout brewed this weekend, a touch more of the lemon forward mayo and fresh chopped chives.
Last edited by Richard Chrz; April 25, 2023, 07:55 PM.Comment
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My shrimp in the freezer are getting lonely....
Steak street tacos it was tonight!
Flank steak marinated in equal parts canola oil, lime juice, and soy sauce (I used 1/4 cup for each) for eight hours. Then cooked in a 500 F cast iron skillet until 135 F internal.
It's all about the crust. You gotta get that crust!!
(I flip every two minutes until it gets close, then every minute until you get your target temp. I like to take skirt and flank about 5 degrees higher than I would a regular steak.)
I promise I let them rest! They were just this juicy!!
Served classic-style....nothing more than onion, cilantro (pronounced as Steven Raichlen does, for added flavor), and lime juice.
I could eat this every night.
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Cooked a chicken tonight …. Smoke on the SnS, spatchcocked, dry brined, and then pasted with a mediterannean sort of wet rub
the wet rub: olive oil, lemon juice, lemon zest, fresh cracked pepper, and Ras el Hanout (I mix my own)
sides were parmesan couscous and broccoli
it was pretty darn good …. Another idea out of “Chasing Smoke”
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I see no end to having soup, salads, and bread or sandwiches for lunch.
Pulled another quart of stock from this weeks batch, I had homemade soup noodles in the fridge, and the pork rib scraps from the initial bone stock boil yeasterday. Heavily spiced this broth up with ginger, rough crushed black pepper, pepper flakes ( I need fresh hot peppers), 1/4’d two small portobellos, cubed carrots, etc.. topped with fresh cilantro, and a poached egg.
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This is a ribeye from last night's cook on the Hasty Bake Legacy. Made a garlic, shallot, and herb compound butter and served it with a side of roasted Yukon golds and some grilled zucchini.
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SheilaAnn I could see that blue cheese being really good in there. May have to try that next time. -
Meat_Man_76 SheilaAnn I may have to try a compound butter next time I have steak. I really like a mix Gorgonzola, EVOO, pepper and fresh herb like parsley or basil. -
DTro Gorgonzola is great too. Rather than cook the steak differently I like to incorporate different finishing sauces or compound butters when I am in the mood for something different than just salt, pepper, and oil. If you try a compound butter let me know what you though of it.
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This is a chicken and avocado Caprese, one with tomatoes for me and one with roasted peppers for Mrs Mosca. The tomato one doesn’t pop for the camera like it should because it’s not fresh tomato time, and I’m using those brown Kumato tomatoes; come summer, I can go with heirlooms or Jersey tomatoes.
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Look how round this crust is, Actually
It's market fresh from Walmart, we added anchovies, pepperoni, and cheese.
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