Fired up the Weber 22 kettle and put the plancha on.
Salmon, with sweet potatoes and grilled garlic scape, salad made with oriole orange Swiss Chard from our garden, topped with garden fresh tomatoes, a fresh made lemon forward salad topping, topped with grated carrot, and garden herbs, fresh lemon over the top of all.
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Treated myself to the SNS rotisserie during their 15% off sale. Dry brined overnight and then used my own non salt rub on one and the. Some random spices from our spice drawer. It was delicious and look forward to more cooks with it.
Found a great tasting recipe for Crockpot Beef Tips. This stuff was damn good folks! Made with boneless beef short ribs and served over mashed red potatoes. I made a pot of butter beans and purple hull peas with onion and ham hock meat. That was darn good too. Only thing missing was some cornbread, too lazy to clean so many dishes after dinner. Hereโs a quick video on how to make itโฆ.๐ Highly recommended!
The only thing I substituted was the 1836 Beef Rub in place of the Montreal Steak Seasoning. I didnโt have any of his Zippy Zap Sauce, so I omitted that.
mrteddyprincess, using Royal Oak Hardwood Lump, kept temp around 275 most of the time. About 1/4" of water in a small chafing dish under the indirect side as well.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Last night's tri tips. One with Meathead's Red Meat seasoning, one with that and Big Bad Beef Rub mixed, both 1/2 dry brined and the rub was the other half. Both cooked reverse sear over B&B charcoal with a few thin apple splits. Served with garlic mashed, grilled asparagus, and New York brand garlic bread. And a 2018 Knights Valley cab.
Clams cooked Meditterainian style, with white wine, onion, garlic, sweet pepper, and tomatoes. The recipe called for parsley, but I used basil instead. I also had a bit of cilantro that went into the pot too.โ
Purc Thank you! Had a Med/ Asian fusion flare with the added basil and cilantro. Troutman Appreciate that friend! Needs to pair with the โafterโ photo of the empty shells for full effect.
Hey! Not cooked yet but I just got my brisket from Creekstone delivered! Living in mid eastern Canada not the easiest to get quality beef so went to them! Have cooked enough local briskets and read enough to splurge! Not sure when IL cook it but will sure update when that happens! Happy smoking
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
So I spied this at my local HEB and thought, hey, I haven't done brats and peppers in awhile, so last night it was brats and peppers!
This is a very fast cook, which is good as I was dodging those fierce storms we had last night in Houston. Once the grill was heated up, I cooked the brats direct until they had the amount of char I like....
I then let them finish on the indirect side, covered, until they were north of 165 F. Once they hit that, I removed the lid and placed on a cast iron pan of green and red peppers, and onion, all seasoned and sitting in about a tbl of oil....
I just used tongs to mix it around a bit until everything was getting a nice bit of color, then I put the brats back in to do a very quick reheat....
Another photo inside with better lighting. Wow this looks pretty.
I love brining the skillet back inside. It's the same sizzling effect you get with Chili's fajitas. I love it.
And here we are....I like to keep it simple. Bun, brat, peppers, and Whataburger mustard (because Texas).
I even did the leftovers for lunch today with a bit of sauerkraut instead of the peppers (you can just barely see it peaking out from the bottom.)
I really liked these brats. Like most commercial brats, the smokiness is quite light. There is definitely mustard in there, but it's like when you use a really thick binder on meat....you're left with this subtle slightly acidic "twang." (After all, mustard is essentially mostly water and vinegar.)
Of course, what I didn't realize is that these are -- as it clearly states on the package -- a limited edition. My store seems to have run out now, perhaps permanently. Always happens to something you like. C'est la vie.
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