I did a chicken fried chicken dinner tonight with mashed red potatoes and some white cream gravy from Pioneer. Pioneer gravy mixes are the best packaged gravy mixes I’ve found. Their white country gravy mix is better than the Cracker Barrel’s IMO. Anyway, this is only the 2nd time I’ve done chicken fried chicken at home, and both times it turned out great. I closely followed a copy cat recipe for the Cracker Barrel’s version, and it’s pretty damn good. After flattening the chicken breasts, I soaked it in milk for about an hour, didn’t have any buttermilk. It still turned out fork tender and delicious. Also had some butter beans and purple hulls cooked with ham hocks and onions. This is a great way to turn an otherwise bland boneless skinless chicken breast into an awesome meal.
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Thanks! I actually Googled buttermilk substitutes and saw that…..after I started my marinade. To be honest though, the first time I did this and used real buttermilk, I don’t remember any difference in taste or tenderness between the two. But, it was months ago when I used buttermilk….. -
I have also used the vinegar method, but have switched to keeping buttermilk powder on hand. It keeps a long time, easy to use. Most groceries have this brand https://www.amazon.com/Cult-Buttermi...%2C2329&sr=8-5 -
Mark V I like that idea! I seldom use buttermilk for anything, so when I do buy it, I wind up having to throw most of it out. This seems like a good solution, thanks!
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Smash burgers tonight, pepper jack cheese and slices of tomato and onion on my first attempt at sourdough hamburger buns. My wife approved. Sweet corn (still waiting for local) with Hellmann's and parmesan cheese and tater tots.
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Calzone on the Ooni.
had some high quality ricotta cheese I needed to use up so my mind went to calzone. Pulled a Neapolitan style pizza dough out of the freezer and went with a spinach and ricotta calzone. A fresh tomato sauce and some extra Parmesan and fresh mozzarella cheese on the outside finished it off.
Total cook time in the Ooni was <3 min
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hoovarmin - stone was at ~800 when I launched. Preheated on full blast for 30 min and then turned to right before I launched before moving it back up to medium about 30 min in. I was worried the top would puff up too much and hit the flames on the top so went pretty conservative with the temps.
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This is Thursday night's dinner, which was supposed to be Tuesday's. Let me explain.
I am in freezer clearing mode right now, so I pulled some petite filets that I had carved from a whole tenderloin earlier this year, with a couple sirloin 'chunks'. Independence Day, I salted (kosher) and did a dry brine for the meat in the morning, in anticipation for grilling late afternoon: (picture is terrible, but you get the idea)
Our neighbors invited us to dinner, so we decided to go, so these had to wait until Thursday (Wednesday was a no-go, long story and not interesting).
So I did a 56 hour dry brine and ended up with this:
I'm not sure if the photo captured it well enough, but these were a much darker red, your typical dry brine situation. I didn't want to cook the sirloin with different timing, so I butterflied them:
I trimmed some fat off the sirloins, since it wasn't going to add anything. Onto the Kamander, which I setup using a Vortex cone and briquettes, and planning a reverse-sear. I put just a little of my secret beef rub/seasoning on the sirloins, but not on the filet. The meat went into the freezer for about 15 minutes before bringing to the grill:
Note the dark filets (the little ones), just out of the fridge. I was trying to get internal temp to about 105, then sear. Here are the sirloins over direct heat:
Searing the rest:
Nice coals. I had added some mesquite chips at the beginning. The indirect temp was way too high for my liking, ~550-600F.
The family threw off my timing by being 20 minutes late for dinner, so these ended up being medium to medium-well at serving time, since I had to pop them in the oven to keep them warm.
Plated, with my homemade pickled cauliflower, black beans, rice, roasted broccoli:
(My son tried to snag three of the filet, and I'm like heeeyyyy-no)
Overall, it was very good and there were few leftovers. If the timing had been right (we prefer medium-rare), the beef would have been outstanding. Regardless, it was still very good, and the beef had created au jus, which was great to dip slices of beef into. For the beef, 'salt and nothing else' was the plan, Brazilian style. The smoke was a nice touch. The sirloin, only gently seasoned, didn't need the extra seasoning.
And there you have it, that's what I was cooking (and eating).
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Looks great, good job! When using my vortex in the kettle, I’ll put the lid on and close the vents most of the way, to bring down the heat level, for the first part of the reverse sear. This might not work for all cooks using the vortex, but when I need a larger searing area, I’ll cook with the vortex upside down.
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Breakfast of champions- avacado toast w green sauce and pickled onions. Very tasty.
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Love these Jalapeno Cheddar Sausages.
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Carnitas tacos with avocado lime slaw, chipotle aioli, jalapeños, and radishesAttached FilesComment
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So this is carne asada fries but not really carne asada. French fries topped with flap steak chopped up small (yeah Click flap too), onions, peppers, melty cheese salsa sauce, and sour cream. Avocado as well for Amanda. Definitely our best version of “carne asada” fries yet.
Attached FilesLast edited by STEbbq; July 7, 2023, 06:48 PM.Comment
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Simple chicken strips (pre-cooked, then cut up) but heated on the sear burner on the new Napoleon. This was a test of the burner as a "regular" burner and was set to the lowest setting. The cooking pan was a perforated grill pan. The strips were lightly basted with BBQ sauce for the last few minutes. Worked great! Served with noodles and peas in butter.
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On the eve of our 34th wedding anniversary, it was pulled pork tacos, corn tortillas, home made Pica de Gallo, SWEET corn, lime, and……..if ya zoom in ya can see a pic of the night I proposed! 😍Attached FilesComment
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Tonight’s cook had a few firsts in it, for me anyway. After my frozen chicken wings fiasco from last weekend, I was looking for a better option for wings. gboss recommended some Kirkland branded pre-cut fresh wings. They were pretty good, I wouldn’t hesitate to recommend them. I’d also never tried Franklin’s BBQ sauce or spraying wings with duck fat….I did both tonight. CLB3 recently posted about bacon wrapped jalapeños stuffed with pimento cheese instead of the usual cream cheese, so I tried that too.
I fired up my trusty SNS kettle with KBB and a chunk of mesquite, all placed inside the vortex. I put everything on at the same time, and let er rip. I had sprayed all the wings with a little duck fat before cooking, and put a little Franklin’s Spicy BBQ sauce on the drumettes only, 5 minutes before they were done. On the flats, or wingettes, I just sprinkled a little Tony’s on em before cooking, no sauce.
Conclusion: I really liked the Kirkland wings…MUCH better than that frozen crap I had last week… would buy Kirkland’s again! I couldn’t really notice any duck fat taste on the drumettes that I had used the Franklin’s BBQ sauce on, not unexpected. But, on the flats where I just used a little Tony’s, I could definitely tell there was a little extra flavor and crispiness…very good! The Franklin’s Spicy BBQ sauce itself was good, nice flavor and a little kick to it! Not my favorite sauce but a solid choice…B+. The bacon wrapped jalapeños stuffed with pimento cheese……Yeah, that stuff was very good! I consider it to be a nice change of pace from the usual cream cheese. While I wouldn’t consider replacing cream cheese all the time with it, it’s definitely worthwhile to see what you think! Thanks for the tip CLB3 !
I had to force myself to eat it all…..😂
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Panhead John you are most welcome. Try making your own pimento cheese. It will take it up another notch! -
Oops, damnit. Tagged the wrong CLB guy…🙄 CLB3 Sorry about that! Going to make corrections in my post…Last edited by Panhead John; July 8, 2023, 02:14 PM. -
Franklin's standard sauce is pretty good, but you're right....I like Stubbs better. Now Franklin's Expresso BBQ is killer. It is my favorite sauce to use on sausage, but it has become really hard to find lately.
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