A 4.6 lb chuckie became barbacoa tacos with borracho beans
-
-
My arch nemesis RonB recommended a carbon steel grill skillet with holes, so I ordered one and it came in today. It came with a bent handle but I straightened it out cause I didn’t wanna wait to use it. Works great, nothing stuck to it for the whole cook. Cleanup was easy also. Anyway, I made a combo shish kebab/stir fry. I used ingredient’s that I’d use for shish kebabs, but did it in this skillet so I wouldn’t have to mess with skewers. Sirloin cubes, mushrooms, purple onion, asparagus and bell pepper. Came out great!
Comment
-
hoovarmin Yeah, the yellow rice is good with this, much more flavorful than white rice. Also, small tomatoes are great in this too! I had some Campari tomatoes I was gonna use but forgot to add them. 🍺🍺 -
ofelles and fzxdoc I’d recommend to go ahead and season the pan first, even though it comes pre-seasoned. RonB said he seasoned his anyway and it cleaned up easy. I didn’t pre-season mine and I noticed this am that it had a couple of small areas where it took some scrubbing to remove some black crud.
-
-
This started with about 3 lbs of fresh tomatoes that a client gave to me. I went to the Mexican market and bought another 7 lbs of Roma tomatoes, oven roasted them along with two heads of garlic, and started out to make plain pasta sauce but switched gears a little and made Bolognese-style sauce instead. One pound ground brisket/venison and 1 lb home made Italian sausage browned in a skillet, 1 cup fresh chopped basil and 1/3 cup fresh chopped oregano both from the garden - two additions: half at the beginning and the other half thirty minutes before done,. Also added 1/2 T fresh minced garlic to go with the roasted garlic, about 1t fresh thyme, plus S&P. Low simmer for five hours. Tastes really good and should be better tomorrow. I didn't eat any today, it will be tomorrow's evening meal.
I dried the tomato skins and will grind them into tomato spice.
Comment
-
That sounds amazing. So you de-skinned the roasted tomatoes and dried the skins in the oven while you worked on the sauce? Did you do it just because you wanted some tomato spice on hand, or do you always only use de-skinned tomatoes in your red sauce? I'd be tempted to immersion blend the tomatoes just enough to chop up the skins. Your way sounds good.
Kathryn -
fzxdoc This is the first red sauce I've made with fresh tomatoes. I just didn't want the skins in the sauce: I've had issues with the skins (tomato and pepper) in salsas and such. Plus, roasting adds a layer of flavor. Next time I'll fire roast on the PK grill. The tomato spice was an idea from a youtube video. Seemed interesting and less wasteful.
-
Skillet Creole Cajun Chicken Breast!
Brined chicken breast for about 3 1/2 hrs. Seasoned with Creole rub then pan seared with EVOO and butter for 2 min per side and set aside. Softened some red onion in the skillet and added some par boiled, garlic & herb seasoned baby potatoes with a splash of white wine. Nestled the chicken back in the skillet and placed indirect on the grill around 325°F until the IT of the chicken reached 162°F allowing for carryover to 165°F. ABSOLUTELY DELICIOUS!
Comment
-
After I did my first Tandoori Chicken ever, I cooked dinner …. The chicken is for lunches throughout the week. Dinner was SRF Kurobuta pork chops, cous cous, and a tomato and cucumber salad. Did the pork chops in a Harissa marinade and cooked on the SnS.
No shots of the plated food :-(
Comment
-
Turned four racks of spare ribs into St Louis style ribs yesterday. Smoked them with some B&B Oak briquettes and small chunk of cherry wood. Ended up saucing them towards the end with pureed chipotle adobo sauce, honey, raspberry jam and thinned it out with a little apple cider vinegar to make a glaze. Used common rib rubs but the kicker ingredient is the hickory smoked poblano rub, almost looks like coffee grounds
Comment
-
Just another pork butt. I smoked it with cherry for six hours until it hit 165f and had good bark. Wrapped it in foil, put it in the oven and got some sleep. What was odd was it hit a second stall around 200f and took three hours to get to 203f. I had the oven set at 220f, so the difference in temperature between the air and the meat wasn't much, but three hours to go up three degrees seems very slow. Once it hit 203f, I turned the oven off and left it in the oven. Once the butt dropped to 170f I turned the oven on its lowest setting and held it until serving. It took three hours to drop to 170f and I held it another four hours after that. I have never held a butt that long and was worried it would dry out, but it came very tender and dripping with juice. I have been hesitant to hold briskets and butts for long periods but now I really think it is the key to getting really tender and juicy results based on my last two cooks.Attached FilesComment
-
-
Philly Cheese Steaks this weekend. Made with shaved Beef Chuck. Turned out well for the first time.Comment
-
JCBBQ posted a delicious-looking Indian-inspired BBQ dinner on this topic. I'm planning on making something similar, using that inspiration for an upcoming dinner party.
I decided to come up with an appetizer and some beans to go with that menu. So I did a test of a couple of dishes yesterday while I was cooking dinner. Multitasking at its finest.
Here's the appetizer: Fried Indian Spiced Peanuts with Fried Curry Leaves:
This was a real winner. Made with raw organic red-skinned peanuts. I literally made this in just a few minutes. A lot of bang for the time buck. The fried curry leaves (I get them fresh at the semi-local Indian market) take the flavor to a new level of deliciousness.
I also tested a Masala Black Eyed Peas recipe for a side dish for that upcoming Indian BBQ menu. I was in a hurry cooking and getting the rest of the dinner out, so I just set a bowl of beans on the placemat, snapped the photo, and got back to cooking. We had more to eat than just beans for dinner!
Here's what it looked like:
I modified a NYT recipe's ingredients (used Rancho Gordo instead of canned BEPs for starters) and also cooked the Masala BEP in the Instant Pot (with apologies to yakima
--he's not an IP sort of guy).
The beans are delicious! I have some packets of mashed black eyed peas in the freezer for thickening up black eyed pea soups and stews. Am I the only one who doesn't want to mash up 25% of my black eyed peas just to make the bean broth thicker? That's why I have a reserve of thick black eyed pea slurry in the freezer. I didn't add any to this pot o' beans because we were each only going to have a small bowl (just to taste) with the big (not Indian) dinner I had cooked. When I reheat them for tonight's dinner I may add the thickened bean slurry then.
6 Quart Instant Pot about half full of Masala Black Eyed Peas:
KathrynLast edited by fzxdoc; June 14, 2023, 06:35 AM.Comment
-
Gonna smoke some ribs for a July 4th party. Feeding 25 people. So I'm trying some different rubs on the family. both 1/2 racks dry brined for 5 hours with kosher salt. The 1/2 rack on the left is with Gr. Garlic & Pepper. The 1/2 rack on the right is with my Pork butt rub (minus salt).
A bit overcooked, but still very moist. KBQ cooks fast. Racks were done in about 2.5 hours. Family (and I) preferred the Garlic/pepper rub.
Next week another divided rack with one half with Gr. Garlic/Pepper rub and the other half with my sweet heat (minus salt) rib rub.
Comment
-
Spinaker - Yep, it's a convection oven. I've smoked on the KBQ about 10 times now. Do you smoke with the lid on or off on the firebox? I tried it with the lid on and wood smoldered a lot more. The range set on my KBQ is abut 270-230. Can't squeeze 225-240.
-
I've been away from the Pit for a spell but trying to get back into the grilling groove. Recently, I tried the beer cooler sous vide technique as outlined by Kenji on a prime NY strip. After about two hours in the cooler I moved over to the Weber for the sear. Sorry, no plated pics but it was very tasty and I think I'll be exploring the beer cooler thing in the future.
Comment
-
I bought my The Good One The Marshall last month and just smoked 24 butts (198 lbs) in one cook to feed 499 people at our First Annual Wings and Wheels antique airplane and car show in Franksville, Wisconsin. The Marshall was very easy to use, maintained temps and produced excellent pulled pork. I am very happy that I bought it. It's much better to serve fresh meat rather than leftovers. In the past, I would have to smoke several times on my 2 Pit Barrell Cookers to produce this much meat. Then you are serving leftovers. I would highly recommend this smoker for larger cooks. Plus it has a footprint the size of a card table!!
Comment
-
Pulled out a bag pulled pork.
we need to implement "Scratch and sniff"
Comment
Comment