Just chili dogs, and pickled jalapenos
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Made some skillet stroganoff with some NY strip I had sitting around
This was good, but I have another recipe made in a slow cooker that's better. But it takes 10 hours.Comment
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Okay, as I said I would, after seeing the chilaquiles barelfly prepared earlier today, I just had to have some.
I had some street taco size flour tortillas I needed to use up, so I cut them up and baked until crisp.
Then I browned half a package of chorizo with some sweet onion and a few fresh red chile. I mixed in a can of Hatch green chile enchilada sauce and a couple of spoonfuls of La Costena chopped chipotles in adobo. The sauce thickened nicely after just a little bit of simmering.
Half the chips and half the chorizo mix:
Then some cheese, most of the rest of the chips and the rest of the chorizo, followed by more cheese. It went into the oven while I got the skillet ready for the eggs. Here it is ready to top:
And with the eggs in place. One yolk broke. Oh well.
A complete meal on its own. Didn't even need salsa. My wife and I ate the whole pan of them tonight.
These turned out well enough I may do them this way again some time.Comment
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Surf and turf on the 26 kettle,
I lit a bit of lump, and then had that bring the large chunk of pecan to fire.
Smoked the crab, and finished with a flame sear around the skinny ribeye.
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I bought two pairs of Kurobuta coppa steaks from Wild Fork, back when someone asked about pork steaks, and I reminisced about moving to St. Louis in 2002 or 2003, and getting that first bite of a St. Louis pork steak swimming in Maull’s. Had every intention of doing that, but I get really lazy on Sunday, and decided to do em on the Grilla instead, in a riff on the Malcolm Reed version.
Defrosted them, and the quality of the pork is visually evident. It was red enough to be beef. Gave em a light dusting of Grilla All Purpose and then a heavy dose of Meathead’s Pork rub. Put ‘em in the fridge for a couple hours. The only binder I ever use is the meat’s natural water, and very little of that.
Set the Grilla up with Matt Paxton flavored pellets from Traeger that I got at a Meathead presentation out west of here. Was a bit hard up for twigs, so I got em. Might’ve had the end of a box of Jealous Devil still in there. No complaints about the Paxton flavor. But have 80 - 120 lbs of Knotty Wood downstairs, which are my jam now (sorry Candy). 225, put em on the top shelf, set a timer for an hour and a half, because I wasn’t really sure about the timing, and was too lazy to probe em up.
when it was time to sauce em, they got a coat of the Cherry Republic BBQ sauce, and moved to the back of the bottom shelf as I dialed it up to 325, and put some chicken thighs on. Twenty minutes, rotated the grate, flipped em, gave the other side a coat.
another 20 minutes, and they were ready to come in. Plated mine with my Alternate Theory of the Crime Mac and Cheese, wife got a loaded baked potato and a salad.
had a Midori Sour to go with, which was a choice. ;-)
highly successful cook, highly praised by Ms. Black. Easy cook, but also, start with good stuff, don’t mess em up too much.
killed my jar of Cherry Republic, which is fine. Have a jar of Blues Hog that would probably work better, but was looking to kill the CR.
a note about that, as they sell it, it has whole cherries in it, giving it a bit of a chunky texture, that made it weird as a glaze. Stick blended it, right in the jar, problem solved.
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I don't usually shop at Wally World, but when I do.....
They had these wonderful looking Beef Chuck Riblets for like less than $!0.00 and the nicest looking Artichokes I have seen in a long time.
So.....Kind of a mixture of flavor profiles....But So what? This is what we had.
Smoked then Braised Beef Riblets with a Beefy Sweet and Spicy Sauce and Sicilian stuffed Artichokes with a Buttery, Lemony, Herby and Garlicky flavor.
Was a Delicious Combination.
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Wagyu flat iron steak from Click Akuashi. Served with oven roasted potatoes with onions and peppers. I wish I would have remembered to take a before pic, one half of the steak was marbled almost as much as the pictures of A-5 wagyu that I have seen.
I put a little ghee on top as it rested - I was out of compound butter.
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BREAKING NEWS!!!….Panhead John posts salad pics…Stunned Pit Members left in disbelief!
According to our sources in the Amazing Ribs Pit Members group, known troublemaker and overall lard ass Panhead John has just posted his first ever healthy food pics! One shocked witness described it this way…….”In the whole time he’s been here, the healthiest I’ve ever seen him eat was when he used low fat sour cream one time on his loaded baked potato.” It’s been rumored though his salad isn’t that healthy. Another witness spied some ribeye steak in his so called “healthy salad.” We’ll be back with more news as it develops.
This is good stuff!
Last edited by Panhead John; July 10, 2023, 08:49 AM.Comment
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Been a while since I’ve grilled steak. Went with the kettle cook tonight and with it, started some mushrooms in olive oil and butter on the coals and let them finish on the stove, then followed by some thick ribeyes and then sweet potato fries. And for the green….smashed brocolli in the CI skillet. Everything was excellent - except for the sweet potato fries. I just didn’t care for the flavor the charcoal gave them. Not sure if it was the combo of smoke, garlic and fries or what, but oh well. Good meal overall!!!!!
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hoovarmin - just smash the broccoli so you have it flat, giving you surface area to crisp it up in the CI. Olive oil, s/p and red chile flake, then just let it caramelize a bit on one side to your preference then flip. I have made broccoli this way in the past minus the smashed part. I much prefer this way because of the surface area and even carmelization!
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In the recent Planet Barbecue episode, Mexi-Que, Steven Raichlen and guest chef Johnny Hernandez do a "Carne Enchilada," which -- despite the perplexing name -- is a pork taco. It looked pretty good and as I have never made a taco with hot-and-fast pork, I decided to give it a try.
The episode is here and the segment starts at 15:34. https://schedule.wttw.com/series/358...d-7020dc31bbb4
The written recipe is here: https://barbecuebible.com/recipe/car...da-pork-tacos/
(Note, as is often the case with TV shows, the recipe done on set is not exactly what is in the written recipe. Here, the written recipe is missing the brown sugar and clove.)
Pork shoulder is cut into thin steaks, marinated with a rich chile paste, and then direct grilled. The chile paste is rehydrated guajillo and ancho chiles, garlic cloves, lime and orange juice, cumin, Mexican oregano, a clove, and a bit of brown sugar. Steven uses pequin chiles for heat; I didn't have those so I used chile de arbol instead. You smash and grind everything up in a molcajete, which I also didn't have, so I used a blender.
You season your pork steak slices with salt and pepper and then brush on the paste.
I let that sit in the fridge for a bit while I got everything going. Next, onto a screaming hot grill they went with two small chunks of cherrywood for smoke. Unlike my normal direct grilling method, I left the top off the Weber the entire time. Forgot how much flame wood chunks can put out when they aren't moderated by the dome.
I sliced these pretty thin, so about two minutes a side were all these needed.
I served them up with toasted HEB flour tortillas, pico de gallo, avocado, and, of course (this is a Steven Raichlen recipe after all), cilantro.
These were good. The paste gives them a mild earthy and raisiny flavor. I would have liked a bit more heat, so I should have added more than just four chiles de arbol.
The main drawback is that I always struggle with pork steaks. I never get the doneness where I want it. Well, that's not exactly true....I took these to medium, but this is cheap pork and there is just a bit more toughness to the meat than I'd like. (I mean, there is a reason pork shoulder is cooked low and slow usually lol.)
These were good, but I think I really do prefer carnitas-style for pork tacos.
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The enchilada in that recipe is the carne. Enchilada means something like "in chili sauce", so tacos de carne enchilada is basically tacos with meat in chili sauce. Enfrijolada is "in bean sauce", enmolada is "in mole", entomada is "in tomato". At least in Mexican Spanish, I've no idea if this applies in Spain or Argentina. I'm starting to suspect that I'm going to learn enough Spanish to be bad at speaking Mexican. -
A small beef with SR is that he’s getting absolutely peak produce for his shows, and some of the recipes might not work as well with commodity meats.
Rick Bayless version here: https://www.rickbayless.com/recipe/s...-fresh-cheese/ -
Potkettleblack I just recently discovered Rick Bayless' channel. Some really, really good stuff in there!
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While visiting my bother this weekend, I smoked a brisket on his Traeger pellet grill. This is the first time I’ve used a pellet grill. I used Lumberjack Oak pellets. I cooked at 225 overnight (8h 45 min) to 203, then rested cooler for 5 hours.
Here is my assessment. I generally smoke briskets on an offset, so that is what I’m comparing it to. As you can see, the bark was okay but not great. The oak smoke flavor was very different from the smoke flavor of the oak I use in my stick burner. I’m not sure I would have been able to tell it was oak if I hadn’t known. Something was missing, but I don’t know what. It was an “incomplete” flavor. Somewhat disappointing.
The fat rendered perfectly on the point and it was moist, but the flat was dry. It’s been so long since that has happened to me that I’m not exactly sure what caused it since the cook time wasn’t very long and the flat was away from the heat source. However, I will add that I don’t think I got a very good brisket (from a new source), so the issues may have been more the brisket than the pellet grill. I will have the opportunity to try it again in a couple weeks and I’ll definitely use a better brisket.
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Smoke-roasted king salmon over a live oak fire on the Buckaroo. Served with flyingpiglet 's zucchini and corn fritters.
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