Shrimp fried rice on the blackstone
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Filing under KISS. Chicken club sandwich. Boneless thighs, wrights bacon, green leaf lettuce, tomato, mayo, Swiss, avocado, brioche bun. Chicken was marinated all of an hour with pick-a-pepper.
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Finally getting to spend this week at the lake house. So I finally got the chance for my second? Third? Cook on the Blaze. Also got the sear burner installed. Didn't feel like working hard, so we had some chicken legs that had been in the freezer a while. Kept them very simple, since my wife has a lot of restrictions. Just dusted them with some Lawry's. With a quick finish on the sear burner. Nice and juicy, skin was good. My wife normally likes breasts better than legs, but said these were very good.
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Today's my Sunday, so it's a great [hot] day for 2 racks of St Louis ribs. I thawed these for last Fri's beef rib cook for variety but realized the beef ribs were plenty for the crowd coming so these got saved for today.
Took inspiration from a convo I had with FireMan wherein he used Meathead's Poultry Rub (Simon & Garfunkel) on pork ribs to critical acclaim. So I'm doing 1 rack that, and 1 rack my usual 3-rub blend with brown sugar topper.
Today, since it will be rather hot for us in MI, I decided to use the Grilla Silverbac with Bear Mountain's Bold pellets.
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How many probes do you use? And what do you do when they are all different temperatures?Originally posted by Towering Inferno View PostComment
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For the brisket, I use a probe in the flat and the point to track how fast things are cooking. They cook at different rates so the temps are different. I have target temps I want to hit before pulling the brisket. I have two probes telling me what the pit temperature is. I have had the pits fail to stay lit and this is a good way to do it. I watch the temps remotely on my phone. I rather know what is going on than just guessing I suppose. Brisket is done when probe tender, like poking butter.
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Simple tonight, spent most of the day rehabbing my YS640
Dogs,Chile,mustard, and tabasco habanero
Yes, some carbs in the chile! (and the dogs).
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The boys are off doing their own things, so I'm cooking for myself tonight. When I saw what I'd prepared, I thought maybe I overdid it. A pound of grassfed ground beef, 4 slices of cheese, sliced onion, 2 cloves of garlic, a jalapeno pepper, a red bell pepper, and romaine lettuce from the garden.
Turns out, I wish I cooked more.
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Another go at bacon fried rice.
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We are having friends for Wagyu smash burgers tomorrow. We'll prepare them this way:
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Two retired friends and I get together for lunch each month. We change hosts each month, and this month was my turn. We usually eat out, but I decided to have them over and make carne asada tacos and refried beans. We always have fun and this was no exception. I only managed to get a few photos, but the tacos were great, and the beans weren't too bad either.
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Meatball subsComment
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That’s beautiful, David! About the time you posted this I was dining with my best friend, who was having a meatball/sausage paleo bowl, and I was telling him that I used to have a meatball sub every other week, but haven’t had one since I semi-retired 4 years ago. These must be a sign from God that I need to get one ASAP!
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Pursuant to Sid P’s post about Chicago dogs, I made them for our houseguests. I did check to make sure that grilling them was an acceptable variation; although Portillo’s simmers theirs, they will make you a grilled Chicago dog… so it is.
Although the Alpine hot dogs are oversized for the Martin’s potato rolls, these dogs nevertheless maintained their hot dog integrity through the meal!
Last edited by Mosca; June 2, 2023, 04:46 PM.Comment
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Pork Chop and Cauliflower.
Keto Power
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