And Early Mother's Day Dinner for Mrs. Troymeister (Linda) .....Our weekend is going to be all jacked up with work and obligations. So today was the day for Us to Celebrate.
My place of employment had Snow Crabs on sale for $9.99lb... Resistance was futile.....I also bought some nice flowers too...More points...
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
A bit of fusion going on here with the shrimp tacos - went with Holy Voodoo seasoning on the shrimp, with a drizzle of Bachan’s Japanese Barbecue Sauce.
the sauce…dynamite as others have said. Ginger stands out to me, perhaps a bit to much, but I can tame that in other cooks I think. I’ll have to find the other styles of this Bachan’s soon!
A few weeks ago Ethan Chlebowski did a meal-prep video in which he showed ways to prep food so that you can cook it direct from frozen. In part of that video, he demonstrates a "Thai Sausage Stir Fry" and the moment I saw that segment, I knew I had to make it!
The prep is stupidly easy: in a food processor chop up shallots, cilantro, garlic, ginger, thai chilles (I used serranos), curry powder, and black pepper.
Then add that to a bowl with some ground pork (1 lb) and add fish sauce. Mix until combined well, just as if you were making meatloaf.
Now here is the cool part and what I thought was incredibly clever. Put the mixture into a gallon freezer bag. Work to get it as flat as possible, pushing as much air out as you reasonably can. You should end up with a flat bag with pork mixture from edge-to-edge with it being a uniform ~1/2 in thick.
Then, using a dowel or a handle of a wooden spoon, press down in the middle of the bag both vertically and horizontally, so you end up with four separate squares, like this:
Fold the bag in half and place immediately in the freezer. Now you have perfectly-sized portions for use at a moments notice!
Which is what I did tonight. I grabbed one of the squares and tossed it in a pan (cute, isn't it?):
While that heated up, I got some leftover rice ready and also made some prik nam pla, as Ethan did in the video. (Prik nam pla is a Thai condiment often made from fish sauce, lime juice, and chiles or garlic. I used 4 tbl of fish sauce, 2 tbl lime juice, and a diced serrano.)
I let the pork square get some color on both sides before I chopped it up. I added some frozen peas at the end and let those warm up.
I then just dumped the now-cooked pork mixture over the rice, added some cucumber slices, and topped with a few spoonfuls of the prik nam pla.
For the amount of effort this was stupidly good! The fatty pork, the fish sauce, the cilantro -- YUM! I might even have it again for lunch tomorrow, after all, I have three remaining servings!
Here is the finished pork roast. The sauce is per the book, except I couldn't find apple jelly and cider, so I substituted apple sauce; was good! The side dish is "Wild Mushroom Farroto" from the recipe in America's Test Kitchen Book "Mediterranean Instant Pot"; also good!
I can’t remember the last time I cooked a steak on charcoal, maybe 30 years ago. I always threw them on the gasser or the smoker then seared them on the IR gasser. Something got into me last night and I broke out the coals and put them in the vortex weber. I slow cooked it on the side for a while then seared. OMG that was an awesome ribeye. Gas is convenient but coals ROCK!
From a few weeks ago. Scottish salmon. Salt on the skin side and seared in the cast iron until crispy. Added Suckle Busters Chicken Rub to the flesh side. Turned off the stove, flipped it and let it brown a little on the other side. Served it with I-don't-remember-what. It was very tasty.
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 OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPops and a Thermapen MK4. 3 TempSpike wireless meat thermometers.
Today I had planned on a T Bone on the Kettle. My wife marinated some steaks tips and some veggies marinaded which both would be done on the gasser. Well there's aways tomorrow. After another day of hauling and spreading mulch it wasn't in the cards. Backup for me was Mac and Cheese with hatch pepper from Trader Joe's. Really good but it needed more character. So, I sprinkled some of their red and green hatch flakes. Now all is good.
Well, I was just gonna have a salad tonight to continue the health food kick I’ve been on , but then my arch nemesis smokenoob had to go and post a beautiful ribeye cook he just did….damn you Jerry! Anywho, I hadn’t done a blackened ribeye in a while and decided that’s how I wanted to do it tonight. Had a twice baked tater with butter and sour cream mixed in, damn that was good!….as well as the steak!
With an enormous heat output of 15,000 BTUs, this Choice 1-burner high performance butane countertop range / portable stove with brass burner is perfect for off-site cooking applications, outdoor catering events, and omelet stations where electricity may not be readily available. It features a manual control knob to increase or decrease the flame, giving it an adjustable heat range (from boil to simmer), as well as a high-impact hard plastic black carrying case for easy transportation. The burner is easily removed, making cleaning a breeze after your event. Brass burners are an exceptional option for commercial settings! This burner's brass construction is corrosion-resistant and stands up to high heat temperatures, providing you with a long-lasting, durable product that resists warping over time. Plus, it also provides superior heat retention to distribute heat more evenly to your cookware, thus ensuring your foods are fully cooked throughout. For superior safety, this portable butane range features a lock feature that locks the butane canister in place, allowing the range to ignite; if the lock is not in place, it will not ignite. This butane range can only be used in 30+ degrees Fahrenheit temperatures. This butane cartridge sold separately.Overall Dimensions: Width: 14" Depth: 12" Height: 4" Cooking Surface Dimensions: Width: 8" Depth: 8"
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
We grew artichokes in our backyard and every year for the longest time grilled them on a regular basis. A winter freeze finally killed the bush. Regardless they are delicious, go looking cook Eric!!
Bronco Pro Barrel Smoker
PBC
Pit Boss 757GD Griddle (2)
Blaz'n Grill Works Grid Iron
Weber Genesis E-310
Original Original Grilla
Smokey Joe® Charcoal Grill 14"
Fireboard 1
Thermoworks ThermoPop
Thermoworks Thermapen Mk4
Thermoworks Smoke Thermometer with gateway
2 iGrillminis - from before they were Weber.
Second try at sourdough pizza crust. I normally let the stone heat to 500 for an hour before putting the pie on, but we were in a rush tonight so the bottom did not brown up as much as I would have liked. Wife's half had spinach, roma tomato and cheese, mine had whatever got mixed together the last time I made pizza and froze the extra. Sausage, back bacon and whatever else was in the fridge. Wife liked hers so that's what counts.
, but then my arch nemesis 
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