Picked up some All-Natural Signature-Marinated chicken breast and thighs from my local butcher here in Raleigh, NC. Decided to grab a bottle of their Maple Bourbon Grilling Sauce to add to the party. Grilled chicken using the always dependable SlowNSear over Premium Hardwood Lump Charcoal from The Good Charcoal Company! ABSOLUTELY DELICIOUS!
Got a little carried away last weekend and made a Mess-O-BBQ. Moving clockwise from the upper left we have Cajun Corn Maque Choux, homemade pickled okra and onions, mozzarella stuffed mushroom caps, American Wagyu chuck pastrami, Texas twinkies, hot smoked chicken topped off with grilled chimichurri shrimp. Check out the bark on the pastrami....
I cooked a Prime Rib on Friday 4/14/23 and I thought I would share it to this post. It was a 14lb boneless roast. I tied and seasoned it about 5 hours before cooking. Just before cooking I injected it with a garlic, herb, butter sauce. I cooked it on my Pimo XL oval, which I love. I smoked it with some charred/wine soaked oak that had been used to infuse some wine from our local winery, if you're interested visit www.chestnuthillwinery.com . I put the roast on at 250 deg and slowly brought the grill temp up to 300 deg. It was cooked indirect the entire time. I used a Thermoworks Signal device to monitor grill temp and meat temp. About half way thru the cook I brushed it with beef tallow that I had rendered from another cook. The roast cooked for 3 hr 15 minutes or 14 minutes per lb, and I pulled it off the grill at 121 deg. I let it rest for about an hour and it's final temp was a perfect 135 deg. See pics Begin cook at 250 degView during cook. I also rendered the fat that I trimmedCooked 14 min per lb to 121 DegFinished Product at 135 deg
The soupnazi came along today.
So I had to make some cauliflower soup..
First time i've made it.. Turned out really good.
Topped with fried leek, crispy backon and fried cauliflowerbits..
I love cauli soup, I make a big pot of soup about every week. I like it for work lunch, as I can take it hot in a thermos and sip as I work (not many breaks for us). I just zap in the IP, and sometimes cheese, but your addition of fried leeks and fried cauli escalate so much! Going to pick up cauli and leeks at the next produce market trip. Brilliant!
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPops and a Thermapen MK4. 3 TempSpike wireless meat thermometers.
My wife will make and consume both cauliflower and broccoli soup. And she buys the frozen bags of both. She'll defrost in M.W. Then put butter in them and eat as is. And she has the nerve to tell smoked protein is disgusting.
Todays dinner. This was not my plan. I had one leftover pizza dough ball in the fridge and my wife had plans, so I always had pizza on my mind for tonight but my initial plan got derailed when I got home tonight and found out that my wife ate the leftover fried meatballs I had in the fridge last night while I was stuck working late.
So my plan of a meatball and pickled fresno chile using the tomato sauce the meatballs were cooked in to top the pie went out the window. Didn’t feel like using jarred sauce or opening a whole can of tomatoes for one pie, so went with a white pizza. Found a chicken cutlet (thankfully made from chicken thighs) in the fridge so added that and stayed with the pickled Fresnos. Low moisture mozzarella, Parmesan cheese and olive oil finished out the pie. Cooked on a baking steel at 550 for maybe 4 min.
first time I have ever put chicken on a pizza and not going to lie it was pretty damn good. The fact that it was a chicken thigh and previously fried certainly didn’t hurt!
Some Eggplant Parmesan Tonight...One of my dearest childhood friends came into town tonight, I'm 57 and we have been friends since before Kindergarten...Anyhow my Friend Julie is a Vegetarian, thank God not a Vegan...
So....Eggplant Parmesan, Gnocchi and Steamed Artichokes it was... Oh Yeah!!...
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Let’s make it two in a row for taco Tuesday!!!!!! Soft corn tortillas and ground beef, something we don’t usually do. Usually go with hard shells but this was a nice change of pace and reminded me of tacos de canasta from Taco Chronicles.
Mosca - right! 9 out 10, I go soft corn tortillas. Just usually for ground beef we do hard shell for that crunchy taco. But i love me some soft corn tortillas!
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPops and a Thermapen MK4. 3 TempSpike wireless meat thermometers.
Nice. It is Tuesday so? I did tacos too using leftover tri-tip. Also soft shell as I normally do hard shells. Nevermind, no pics it was a food fantasy. But a delicious fantasy.
I don't want to be a jerk, which is a natural for me. But we honestly have to get away from "no pictures it didn't happen " mindset. Sure do a cook of a brisket, pork butt, chicken or other similar cooks, pictures are appreciated. That along with procedure, method and ingredients. However, tacos, burgers, hot dogs or sausage for examples. Unless you are doing something unique it what it is. And it can be documented what that special sauce was. Promise no pics of my cereal in the AM.
Well, this is called SHOW US What You’re Cooking….I think the “didn’t happen” part of some replies is a little amusing actually. As they say…A picture is worth 1,000 words. If we had a post called Tell Us What You’re Cooking, would be awfully boring, I’d never read it myself. 🥸
Last edited by Panhead John; April 19, 2023, 08:34 PM.
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.
I thought this up, and felt really satisfied. Then I looked it up and saw that it was already a thing. Hot dog taquitos. Most things I think up have already been thought up. That’s cool.
Wrap a hot dog in a corn tortilla lined with shredded cheese. Brush it with a little oil (to crisp it as it cooks) and griddle, skillet, or air fry it. I cut the hot dog in half lengthwise, and topped the pair of taquitos with chili and more cheese, but there really aren’t any rules for something like this; it would also be great if you rolled up some onions inside with the hot dogs, and dipped it in mustard. I air fried it (7 minutes @ 400°), but only because it was freakin’ 44° and raining outside, otherwise I would have definitely griddled it. Anyhow, it is magnificently, stupidly good.
As always, a piece of fruit to simulate a balanced diet.
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