Wish I could say I made this, but it was made by Bret's (my older daughter) friend for Mia's 10th birthday party tonight. Bittersweet, because Mia and her mom shared a birthday. That said, it was a lovely evening. The second photo is filled with family, most blood related, but others who are family just the same. I am blessed, lavishly.
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Chops and gnocchi with brown butter sage sauce.Attached FilesComment
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texastweeter not yet. I can post the leftovers when I get home from the family reunion, but I'll definitely be doing this again. Only thing is, man, those phosphates are expensive. What else can you use them with? -
I use them primarily on injections. Other that that, in brines but only things that tend to dry out. Boneless skinless chicken breasts, pork chops so forth. hoovarmin.
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Smoked up a pork butt today, providing a nice meat + starch + veg dinner this evening and a whole buncha pulled pig to vac seal up. This was a Smithfield bone-in butt from our local Harris Teeter, 9.7lb/4.4kg from which I trimmed 1.4lb/635g prior to 36 hours of dry brining. Then doused with my pal Jenni's secret-recipe pork rub 30 minutes prior to going on. SnS kettle with B&B charcoal and a couple of good sized apple wood chunks for the first ~6 hours, then into a foil boat and the Pit Boss pellet smoker the rest of the way. Absolutely delicious, juicy, tender, smoky, barky, all of the things. Plus we got it for just $1.29/lb with the store card, so 12 bucks for what will surely end up being five meals. Can't beat that.
Took about nine hours to get to target IT and like-buttah tenderness. Check out my big, jiggly butt!
We had the money-muscle end for dinner, and I'll vac-seal the remainders tomorrow after everything gets good and congealed in the pan.
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My OG kettle is just such a beast! I’m itching to get the E6.
Oak smoked ribeyes with a chimichurri sauce. Sides of dill herb potatoes and roasted corn. Also, my sous chef was a eager to help!
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Kenji's pan pizza recipe last night. I thought I had a small can of crushed tomatoes, but all I had was 28 oz. cans which is a lot of pizza sauce. So I did something different.
Pie 1:
Salsa verde, taco meat, frijoles, queso Oaxaca.
It was fantastic.
Pie 2:
EVOO, garlic, oregano, Kashkival cheese, Speck. basil
Also fantastic. .
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Some time back I got a hog and asked the butcher to make the shoulders into 3 lb roast. I decided they had been in the freezer long enough and smoked three of them today In the Grid Iron. Six of us just ate one today. Figure I'll send one home with my son and I see tacos In my wife's and my future. Just two pictures, at just over 160 when I wrapped them and the two we didn't eat.
Bonus pic. Preview for tomorrow. Grandson turned nine and requested ribs, so these St. Louis cut are ready to go into the PBC tomorrow.
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Had grand plans to smoke back ribs today but the drizzly June gloom weather had other ideas. Plan B was beef stew. A tasty alternative for a dreary day.
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I did a SJUfeller flank today. Thinnest flank I have ever cooked. But dang good! Dry brined for about 6 hours and then dusted with SPOGOS. Served with EMPF (repeat dish from me, exotic mushroom pan fry) over grilled polenta cakes. Confession: I used a Trader Joe’s product as a shortcut because I did not want to visit a 2nd grocery to get polenta. The kicker? It didn’t s*ck.
post SPOGOS
apres grill (rest time)
plated
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Oh, my! You are blessed indeed.Comment
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Uh oh the millennial made avocado toastAttached FilesComment
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First cook in a long while. And it's not even outdoors!
The Bronco is still packed away.
Anyway pan seared garlic crusted ribeye with concord grape reduction. Mushroom risotto (not shown).
Tender, juicy, great flavor. Next time I'll try a white grape/ rosemary reduction...Comment
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I just returned from the hospital. I was there for a stress test.
It worked. I was stressed.
Thanks everyone for asking.
I'm alive. Probably will stay that way for a while. I really wouldn't mind as much but I'm gaining weight!
I can't speak for anyone else but for me, I rcvd a small COL raise in disability.
But I actually keep less than before .
So I really can't afford more than a steak or two a month and I'm not in any kind of shape to fire up the Bronco for two small steaks...
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Had some friends over and decided to keep it simple.
I marinaded some chicken tenders I cut up and skewered in some light Olive Garden Italian dressing and cooked them over charcoal and served them with some veggies i skewered and then seasoned with olive oil, salt and pepper that I also grilled.
I do not like mixing the raw chicken on the skewers with the vegetables and I do not like even mixing the vegetables on the skewers. Everything gets done at different times so I always skewer things individually.
To serve I’ll put on a pair of nitrile gloves, remove everything from the skewers and serve with my hands. So much easier this way.
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I'm with you on this one. I never mix raw chicken with anything else on the skewer, and I pack the chicken on the skewer (chicken chunks touching each other) like you do so that it cooks more evenly. I like the way you separate the veggies. I usually push the veggie kebabs off their skewers into a large bowl or plate for serving anyway, so no one has to mess with the skewer.
I like the thoughtfulness and order of your cook. You've done a really nice job.
KathrynLast edited by fzxdoc; June 13, 2023, 12:12 AM.
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Visited my old grill over at my sister's. I gave them my extra 26" bowl and my Arteflame insert. My BIL wants to build a brick BBQ where his cabin is that integrates the Arteflame but for some reason doesn't like the Weber bowl. If it were me I would probably integrate the bowl as well.
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