Today I forgot to buy Italian dressing to inject/marinate chicken breasts. I got home and made my own dressing. These turned out well with cheesy cauliflower (made by Princess!) and green beans from last season. (PK360 cook with Jealous Devil lump. WayneT ). Seriously tender and juicy.
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Simple but effective.Attached FilesComment
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Are you taking lessons from Richard on picture taking? -
He'll no! I'm not even playing the same game, let alone in the same ballpark as Richard Chrz
Clawbear57
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Direct fired crispy skin pork belly, take two. Since i had a qualified failure doing this on the PBJr. and still had half of the belly left, I figured I'd give it another shot on the kettle.
The setup. About 1/2 chimney of B&B briquettes under the hover grill for kind of an (in)direct setup.
This is some...Meat.
Make it snow:
After about 1.5 hours it was up to 180-ish, so I knocked the salt crust off, got the pit up to 350 or so and flipped it skin side down. I made a mop sauce of equal parts ACV, white vinegar, and ginger beer with some scallion and garlic and about a quarter cup of Korean BBQ sauce. And way too much butter.
After another 45 minutes or so it was up to 210 and the skin was as crispy as it was going to get.
Finished product, meat side.
Skin side.
Money shot.
The skin is more like whole hog or lechon than Chinese style crispy pork belly, but, damn is this stuff good. The PBJr. version was a bit smokier, the Weber cook was easier to monitor. I'm gonna call it a draw, though I think more research is needed. You know, for science.Comment
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Weeknight smashburgers from brisket trim (for someone else, but the cooking of which I am still hoping to submit before the deadline of the 4th!)
Cous cous and broc.Attached FilesComment
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Like Richard Chrz I did leftover brisket tacos (his are prettier).
HEB flour tortillas with reheated diced brisket flat, topped with homemade chile de arbol salsa, diced onion, cheese, and cilantro!
Oh, and let me tell you about the salsa. This stuff will mess you up. It is an ounce of dried chiles de arbol, rehydrated in boiling water for about 10-15 minutes, then added to a blender (leave the liquid behind), with two roma tomatoes, two cloves of garlic, some salt, and about 1/2 cup of water.
Do not take a large spoonful to taste. I am into spicy stuff.....and this had me reaching for the milk!
(I drizzled with lightly over the brisket and it was perfect, though.)
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Hash brown omelets…
Hash brown omelets. I watched it on The Flat Top King and followed the spirit of Neal’s video, which is perfect: “I’ve made all of these things separately before, so, this is probably right.” And yeah, that’s about all there is to it!
As Neal said: this is one solid mound of food. Three of us filled up on less than half of it. One of these should feed eight comfortably! Also, the final product is more than the sum of its parts. You could layer all these in a bowl, but cooking them all together is better.
Because I always want to add something, even small, to everything I try, I put my own twist on it.
Mise en place, aka “da playaz”. We got hash browns, roasted red pepper, kielbasa, shredded pepperjack cheese, bacon, and 4 eggs. Normally I’d add onions, but one of the family doesn’t like them. I garnished the other two with chives, that worked.
It is a beautiful morning.
This is a metric f-ton of food. Three of us filled up on less than half of it. It will easily feed 8, maybe with leftovers.
“So what’s your twist, Mosca? What did you do to make it your own?” Geez, do you have to ask? I put it in taco shells. Because of course I did.
These are genuinely wonderful, and more than the sum of the parts. You could layer it all in a bowl, but it wouldn’t have the “eyeballs” that this does! The only thing is that it’s like making a lasagna; you gotta make it for a lot of people. But if you are making a camp breakfast, or having company? Do it!
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Lunch of champions. See my post in the leftovers thread for the origin of this stuff.
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Brisket leftovers #3: My Brisket Sandwich.
To me, this is how a brisket sandwich should be done: white bread, brisket (point or flat, up to you....I used flat), onions (although I prefer slivers), and pickled jalapeños. And that's it. No sauce as the brisket is the star of this. Very Texas-style.
And with that....I'm about brisket'ed out. So of course, as I go to vacuum-seal the rest of the behemoth up to freeze it, my $40 vacuum sealer dies after two years of use. So I have an ANOVA one ($150, about as much as I can spend) on my way to me tomorrow. Such is life.
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Unprepared for the Brisket cook-off but inspired, I wrapped a 3-pound pork loin in bacon and smoked it on the Bronco with a piece of hickory. Due to rain showers, the carrots and golden beets got roasted in the oven with some rosemary and olive oil. The loin was stuffed with mushrooms and goat cheese and served with pan-fried gnocchi. Because there wasn't enough yellow on my plate already, it got a drizzle of honey mustard.
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Kettle Alabama White Sauce Chicken
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Air Fryer Wings
This is after 20 minutes at 325°. Fully cooked but not too appealing.
This is after 5 minutes at 450°. Nice and crunchy now.
After being tossed in Franks Red Hot, butter and white vinegar that was heated on the stove for 15 minutes.
DELICIOUS!
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Brisket tacos on the griddle.Attached FilesComment
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