Windy Smokeout is this weekend. Not going to make it this year but didn’t stop me from cooking. Tonight I did wings (Costco) and hotdogs from Jospeh’s (deli in Chicago). Used some the kids to cook both.
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Baked salmon with pesto butter and shaved Parmesan over linguini in a butter and cream sauce (Alfredo).
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Grilled (on the kettle) shrimp with herby garlic bread
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Everyone is gone this weekend, so I’m to fend for myself…..a few Old Fashioneds with a buddy. Now a sipper of Woodford and these amazing green chile carne asada tacos…ok - they are leftover ribeyes from this past weekend. But….when you have leftovers….they make some great tacos
!!!!!!! I think this completes the pork, chicken, and beef leftover tacos for me! Hahaha!
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texastweeter YES!!!!!!!!!! And if it were……that is the only thing I would post! TACOS4LIFE!!!!!!
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Porter road pork chops cooked sous vide and seared in the CI skillet on the gasser.
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Simple breakfast - cheesy scrambled eggs with smoked paprika and green onions.
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I mean…. Panhead John says we don’t do breakfast enough around here…..so let’s give him breakfast by all means!!!!
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Let’s double up on some “breakfast”
French style scrambled eggs - with Parmesan and of course green chile - over toast gosh these were good!
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Something simple this afternoon ... Pork Loin Country-Style Ribs with a little Baby Yukon Gold 'tater salad on the side:
I've had worse ...
...
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hoovarmin - Thanks, Dave. These ribs were a direct result of SWMBO coming home from Safeway with a 3 lb package (price: $5.47 😐) and then asking, "can you do something with these?" ... and me thinking (silently) "what the hell am I going to to with this cheap crap?". Turns out to have been some of the best cheap crap ever ... and like chuck-eye steaks, they are now on the permanent "if you see some, buy them" shopping list.
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Tonight was not a kettle cook, instead these were put in sous vide for 4 hours at 140, when they came out, they were dried and then oiled, and in the Bravia smart grill for searing. while resting, buttered.
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Brisket tacos tonight. Leftover brisket from earlier this week cubed and reheated in a CI skillet. Flour tortillas, cotija cheese, fresh guacamole, fresh pico de gallo and voila! They hit the spot.
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Bern’s Steakhouse inspired me.
Prime ribeye + salt (dry brine) + smoke (hickory on the SNS) + salt (kosher flakes to finish) = beef nirvana.
After using Montreal and SPOG so often for my steaks, I decided to go minimalist, a la Bern’s in Tampa. This was a stellar SVQ cook that brought out the most amazing beef and smoke flavor I’ve enjoyed in a very long time. Just goes to prove, sometimes less is more. I will definitely be cooking more steaks using this method.
SV for 1.5 hours at 129F. Smoked on the SNS for about 45 mins. to 125F. Seared on a CI skillet on the SNS using ghee. Rested 10 mins. before slicing and finishing with kosher salt flakes.
Accompanied by L’il Taters with rosemary.
My resident beef connoisseur, Truffles, approves.
Not bad at all for a solo dinner.Comment
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PBC chicken and Ranco Gordo pintos. Simple and delicious.
I don't usually pre-soak my beans, so they turned out a little softer than I would normally cook, but not bad.
Combustion Inc. wireless thermometer worked great.
Just wish I had some cornbread!
> Whole chicken, removed back, and halved.
> Soaked 1 lb RG pintos ~3 hrs.
> Seasond 1/2 chicken with CharCrust roasted garlic and Cavender's greek seasoning, other 1/2 with Traeger lemon pepper blend.
> Browned the backbone and neck, and pan fried the liver/giblets (snack!), then sautéed onion and garlic in same pan.
> Added sautéed onions/garlic, back and neck to bean pot and simmered for about 3 hrs.
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Pickled blueberries, Camembert, and Gruyere pizza
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Thanks everyone. barelfly WayneT SheilaAnn Richard Chrz as much as I would like to take credit for being creative, this is a recipe from the Ooni website. I will say that I could eat an entire jar of those blueberries in one sitting, no problem. They are savory with just a hint of sweetness, and have thyme and lemon peel in the brine for added flavor.
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