Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
This is what cheesesteaks look like when it is POURING rain. I got one cheese, steak and peppers only… one cheese, steak, peppers, and mushrooms… and two with everything. What is easy on the griddle is a PITA on the stove top! Now I got three cast iron pans to hand clean, plus a glass stove top.
And this is a good example of why we love our backyard griddles so much! I can think of things I've done on the griddle where even if it fit in skillets and pots and pans, I would have used 8 or 10 to get a meal done, or a zillion small batches in the wok, versus one griddle.
Here's about eighteen ounces of andouille sausage cut up into coins, then all sliced in half. I browned it up while grating the cheese and getting the other ingredients staged. My local HEB carries the Zummos brand, which is made in Beaumont (close to Louisiana while still being in Texas) and I really like it.
The cheese mixture is done just as it is on the free site recipe with one extra ingredient. You start with a roux of equal parts butter and flour, then incorporate in two cups of milk. At this point I add in sodium citrate, which helps the cheeses keep their emulsion. My sister (a chef) recommends an amount that is 4% of the cheese by weight (which is about 18-20 grams for this amount of cheese).
After adding in some salt and pepper, you slowly over low heat melt in the grated cheeses. The cheeses used in the original recipe, colby and sharp cheddar, work very well. I used an 8 oz block of each. This does require quite a bit of whisking, but it will eventually all melt and turn into a lovely gooey sauce.
Mix the sausage back in and then gently fold in a pound of cooked pasta -- I use ridged cavatappi corkscrew pasta.
You then pour everything into a baking dish and top with a cup of panko mixed with butter.
Into the pellet grill it goes at 350 F for 30-40 minutes until the top is starting to brown and we're nice and bubby. I put it in and then turned the Chimp on so I could capture that start-up smoke.
Here we are right out of the smoker. I put in six more ounces of andouille than I have done in the past and the silly thing is about to overflow.
Here we are all dished up. I particularly like mine with a dusting of cayenne.
The fresh homemade meat sauce that I posted yesterday (post #1084 ). I tried it at lunch but even though I simmered it down it was a little watery. Tonight I put it back on the stove, brought it to a low simmer, and added 12 oz. tomato paste (I also added some more fresh basil, why not?). Now it is perfect, sticks to the pasta with no watery pool underneath. Great flavor too.
While the sauce was simmering I broke out the Atlas 150 pasta maker and made a quick batch of Trenette to serve with the sauce. Topped with fresh fine grated Parmesan Reggiano. Making pasta at home is so simple, don't know why I don't do it more often.
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.
Today is our 48th wedding anniversary. So why go out to eat? Last week we picked up a half cow. Today was the first day we ate some of it. Because of the anniversary we started off with some Porterhouse steaks. Actually, one steak. The other will be dinner tomorrow night. We don't eat as much as we did 47 years ago. First time for the Weber Performer this year. Just a little Lawry's and pepper. Also some scallops. First time I did scallops on a grill over charcoal. With some cheesy potatoes and fruit.
And I also made a batch of sourdough chocolate chip cookies.
Tonight I made Kenji's blistered tomato sauce , and I made extra for freezing. Instead of cherry tomatoes, I used tomatoes frozen last year after I had run them through the food processor. That produces a ton of juice, so I always have to cook them down a bit. This time I poured some of the sauce into another pan and added some uncooked spaghetti so the spaghetti would cook in the sauce. That worked great!
I did end up adding a small can of paste to the rest of the sauce to thicken it a bit, but the sauce with the spaghetti in it did not need any.
I shoulda bought some meatballs the last time I was at Fresh Market - I like theirs.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Alright, photo dump of a few meals because I keep forgetting to get in here and post.
- Smoke Mac & cheese, this turned out awesome!
- smash cheese burgers
- spatchcock chicken with lemon pepper seasoning
- tri tip, smoked, then seared on flattop. Thought for sure I had a picture sliced, but guess not. It was perfect.
- fried rice and chicken & broccoli done on flattop
SnS Kettle
Napoleon 500 Pro gasser grill
Weber Slate 30” griddle
Gozney Arc XL pizza oven
Instant Pot Duo Crisper 8 qt
Cuisinart food processor
Kitchenaid Stand Mixer
Breville Smart toaster oven
Anova Sous vide (Pro version and Standard Version)
Cabella 15” Vacuum Sealer
Combustion Inc Wireless Probes (Gen2 upgrades)
Fireboard v2
Fireboard Spark
Fireboard Pulse (3) probes and S1G antenna
ThermoWorks RFX gateway and 2 RFX meat probes
Thermoworks IR gun
Thermoworks MK4
Thermoworks Zero
Thermoworks Signals
7 Shun knives (paring to 12" slicer)
Misen Chef's knife
Dalstrong Phantom Series Boning Knife
8-9 other knives (enough to get an eye roll from wife!)
2 Mandolins, 1 veggie spiralizer
Work Sharp E5 sharpener
Chef's Choice sharpener
Hone Rolling Sharpener
After several posts about tri-tip with jjdbike, I had to make one. I bought a choice, trimmed tri-tip from Albertson's, just under 3 lbs. I wanted one a "standard, commodity" tri-tip as cooking them via sous vide, then sear always yields a tender and juicy result.
I bagged it on Sunday after a liberal dose of Santa Maria rub (there's almost always one on sale at our local markets). No extra brining as SM rub has lots of salt in it.
Yesterday morning, into the SV bath at 130* for 6.5 hours. I also made some chimichurri that morning, but it wasn't great - I should have used Italian parsley as the standard, curly parsley was toooo bitter. Semi-fixed with a bit of honey, which is not a normal ingredient in Argentine chimichurri.
Took it out of the bath about 30 minutes before serving time, cranked up the infrared burner on my gasser. While that heated, I sauteed some mushrooms and spinach in butter. When the the IR was super hot (about 15 minutes), seared the meat. Viola!!
My beautiful bride isn't "into meat" right now, but loved this. She even had extra!! Now, leftover for Sammies.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
So I made this omelet. (NO! Mosca? An OMELET? Who would have thought?!) And instead of butter or olive oil, I used “Italian Dipping Oil”.
I’m going to go light on the photos, this is pretty straightforward: it’s mushrooms and cherry tomatoes, and a little Asiago/Parmesan blend. Sauté the veg in the oil, lay down the eggs, add the fillings, fold and eat.
Verdict: Delicious!
Recommendation: Make your own dipping oil with the herbs and spices you like, or use butter and add the seasonings to that first. This is oregano-forward, which is fine, but other than convenience there’s no need to pay more to settle for someone else’s ideas.
This thing is your canvas, the things you already have are your colors. Unleash the magic!
So, this is something I've not really done on the flat top. I've done scrambled eggs, either for breakfast or for fried rice, but my omelets I keep on doing in a round non-stick Oxo pan. I guess I need to up my game and get it done outside one of these mornings!
1) Eggs run in a direction, even on level griddles. Pour away from that.
2) Pour slowly, moving the bowl away from the flow. Try to keep the width the same as your spatula.
3) Flip/fold sooner than you would eggs in a skillet. They are thinner here, and you’re applying heat to a larger area. The runny part sets quickly after the fold.
4) add fillings about 2/5 of the way in from the side you’re flipping, see photo. Fold over the fillings, fold once more, done.
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.
Sometime back when I first made sourdough cinnamon rolls I posted a picture. I've been working on this recipe and thought I would solicit some advice. I'm just not sure I'm using enough cinnamon, or glaze.
Richard Chrz just one application of cinnamon. After the dough rises I roll it out to about a 16x12
rectangle. Let it rest for a bit, then spread 2 tbsp of melted butter over it. Follow with a mixture of 1/2 cup (or so) of granulated sugar, a tbsp of flour and 3 tbsp (the directions say to use level tbsp, but I may fudge on that) of ground cinnamon mixed together. Then I spoon the mix over the buttered dough.
The recipe I am using is from The Clever Carrot. https://www.theclevercarrot.com/2017...by-step-guide/
My wife loves these, and she can eat these, and the Chocolate Chip Cookies above without screwing up her diet. Brown sugar and granulated sugar (and powered sugar in the glaze work OK. I'm also using lactose free milk and milk free cream cheese. We found a good cream cheese alternative. It's an adventure.
Skirt steak marinated for eight hours in just soy sauce, lime juice, and canola oil.
Then grilled over a screaming-hot cast iron pan. (Outside!) Flipping often until we hit 125 F internal. (Two minutes a side, then 1 minute a side until desired temp.)
Nailed it!!!!!!
Here we are in our tacos shells.....
And with the only toppings street tacos need: onion, a little bit of cheese, and cilantro!
This is basically the recipe on the free site (
Now, leftover for Sammies.
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