A little shrimp scampi - haven’t had this in years. Was tastey, although I over cooked the pasta a tad (easily done with corn pasta), so it fell apart a bit. And, I also opened the wrong side of the red chile flake bottle and dumped a good amount of flake…it had a nice bite to it 😂
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I wanted wings tonight, but my wife wanted fish, so I cooked wings while she cooked fish. These may have been the best wings I have cooked. The dome thermometer in my Kettle read 550°, so I'm thinking the grate level temp was about 500°. The wings cooked for 42 minutes anc came out super crispy. I did not sauce tonight - just drive brined for ~ 4 hours.The two smallest pieces were a bit on the dry side, but still mighty tasty. I was hungry and ate the sides, (cole slaw and white rice), while waiting on the wings. Almost forgot - the color is accurate.
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barelfly - no rub - just salt.
hoovarmin - no photos of the seafood.
Panhead John - it's 30 weight Coors Light.
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....and this is what we call, bronzed with wood smoke.
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Took some burger patties out of the freezer und a pack of pastrami decided to come along, which seemed like A Sign, so.
Pastrami burgers.
Seasoned with Montreal Steak, smoked to 140ish, and finished on the flat top. With some brown mustard and American cheese. Not quite the transcendent masterpiece of my previous burgers, but pretty damn good, nonetheless.Comment
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A simple rack of St. Louis spares from the local Wegmans. B&B charcoal and a few applewood chunks on the SnS kettle, took about six hours all told running smoothly around 250F/120C. My lovely bride whipped up a batch of BBQ sauce modeled on our favorite, Rudy's Sause, and damn if she didn't hit the ring just outside the bullseye on her first try. One more iteration to decrease the sugar and increase the heat should land her in the bullseye for sure. Stay tuned for that!
The ribs were pretty spectacular, everything was nominal AF and the end results were tender, juicy, smoky, barky, and delicious. Plated with corn on the cob and some string beans from her garden. We've been cooking corn on the cob in the microwave for years now, it's so easy. Couple of ears in a pyrex banana-bread type dish, a splash of water, cover with Saran, peel back one corner, nuke for five minutes, then let rest for about ten. Perfect every time, and so easy to just toss some butter in the dish and roll 'em around to butter the ears quickly and easily. I'd split the rack in half on the kettle, so we polished off one half on the night and I've got the vac-sealed leftovers in the freezer
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Okay, it's not original... but what could be more American than baby back ribs on the 4th of July? Three hours at 300 in the Kamado Joe, in a foil "boat" the last hour, then another 20 minutes with a glaze of sauce. Pow! Bang! Boom!Comment
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I actually had to buy commercial bacon for the first time in a couple of years a couple of weeks ago. So a trip to Costco for a pork belly.
2.5lbs bacon, 2 lbs pepper bacon, and 4.5 lbs of pastrami bacon:
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STEbbq ,I use Steven Raichlens pastrami bacon recipe. Brined in pastrami spices, then a full on pastrami rub. Turns out awesome every time. I did tweak the salt in the recipe, reducing the salt to 1 to 1 with the sugar, and use a little less in rub that it calls for. I also use the Meathead calculator for the curing salt and curing time.
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Johnny Booth , our Costco is hit and miss on the full belly. Sometimes it's there, and sometimes it's the one inch strips. I t pays to ask if they have any full bellies in the back.
On the good side, the price has dropped town to $3.39 a pound from a high of $4.29.Last edited by McFlyfi; July 8, 2023, 08:51 PM.
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Just a little old 7 lb brisket flat from a local butcher. Was happy as it pleased some debutants to brisket eating and they were sure they wouldn’t like it. Used AL for the crutch and boy did it speed things up. Thank god for the cooler cambro trick.
And after I asked, “What do you serve with brisket?” on another post, it was truly best just plain as noted by multiple folks. But I will still use some great advice for leftovers (not that there was that much!)
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It’s a long way from Colorado to Kahului … but it feels a little closer when there’s Spam musubi on the menu:
Oh sure, there was miso soup and stir-fried baby bok choy … but the musubi made the meal.Comment
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A while back I goofed on a Wild Fork order, and instead of ordering regular filet steaks as I'd thought I'd done, in fact I'd chosen "ribeye filet". These are USDA Prime, see the link: https://wildforkfoods.com/products/p...=8056462835748 So I did them our usual way, dry brine overnight, then coarse black pepper and garlic powder, sous vide vac-sealed with a glug of EVOO and a bay leaf at 131F/55C for a couple hours, then seared. My plan was to use the gas grill outside, but a downpour decided to pop up right on top of us after I had the grill ready to go. So called a quick audible and threw the cast iron skillet on the stovetop with a blob of canola oil. Got it up to 550-600F/285-315C for a good sear.
These were some of the best steaks I've made. Outstanding flavor, super tender and juicy, really beefy. They're a little spendy but absolutely worth a splurge. I'd put these up against any steak I've had in a restaurant in the past decade with no qualms.
After the SV. Hit 'em with some Uncle Chris's seasoning after patting dry. That stuff is the SHIZ.
Rain check!
The blue flame.
Aaaaaaaand, scene. Plated with roasted taters and broccoli, plus a salad from my lovely bride's garden.
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Fight Night!!! UFC 290. KFC Korean fried chicken wings! Shatter crispy w a spicy sweet Gochujang sauce.
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Friday night pizza… it was supposed to be Roman style, inspired by an earlier post. I didn’t have whatever flour a recipe called for. I tacked and used the recipe on the back of KA “00”. Geez, it was like thick pancake batter! Proofed at room temp overnight. Probably used about 1/4 cup more flour just to get it to this shape. If I didn’t use parchment, there would have been no pizza. Lots of semolina for dusting. Overall, it was just ok.
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Somedays you just want a salad. Here's a salad made with romaine lettuce, the leftover Meat Church grilled Mexican chicken thighs, black beans, Choula butter, and a drizzle of garlic-lime-creama, and some shredded cheese.
It was fantastic. I didn't realize this before I did it, but the vinegar in the Cholula acts like the vinegar in any red wine vinegar dressing. The acidity helps bring all the flavors together and pairs well with the beans.
(For those who have not seen the Meat Church video on it, the Cholula butter is simply a melted full stick of unsalted butter mixed with 8 oz of Cholula hot sauce.)Comment
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