My 1st inside skirt steak. I did a Teriyaki marinade on request. Meat was tender and moist. Cuts ranged from medium to rare depending on the thickness. Teriyaki is not my fav, but the In-Laws liked it very much. Now that I know the cut and how to grill, can’t wait to try TexMex and Cuban styles. Fajita’s and Taco’s are now on my menu. 😎
-
-
Johnny Booth now ya went and done it…… how are you going to top this? I swear, I just wiped my mouth because it’s watering so much! You can do chimichurri, board sauce, good ole pico de gallo. (hoping I have a skirt steak in the freezer) -
Man! That skirt looks killer! Keep that up n the in-laws will never leave.
-
-
When I fire up the offset to do brisket, it only makes sense to do multiple briskets in the same cook. Today I trimmed three briskets with two of them being for friends.
The briskets are cooking right now but I thought I'd post a few pics of rendering the brisket fat into tallow on my stove.
Used sparingly, tallow adds wonderful flavor to cooking. And as I understand it, it does not need refrigeration. I keep mine in a jar by the stove. If you lived nearby I'd be sharing with you!
Comment
-
A repost.
I thought yall were joking about not seeing the images in my post. They show for me just fine. So let's try this again.
This was Thursday night's cook. $20 (cry) of chicken wings dry-brined overnight in Meat Church's Holy Voodoo rub (salt, MSG, and jalapeño).
Next on to the Kettle with vortex, because there is no other way to cook wings.
A chunk of pecan wood as that is my favorite wood for anything chicken.
I don't flip, but I do rotate the lid 90 degrees every ten minutes. At 25-30 minutes, the wings are perfect.
I then (carefully!) dumped the vortex onto the normal charcoal grate and spread out the coals. I took two shucked ears of corn and grilled them to get a nice char. (I like how they come with built-in handles.)
I did a quick elote-style sauce: mayo and crema, lime juice, chili powder, and parm cheese (didn't have cotija on hand). I brushed it on the corn, then cut the kernels off. Topped it with cilantro.
I tossed the wings in the usual Frank's buffalo sauce. Yum.
And there is just something about grilled corn that says, summertime.
Comment
-
Excellent work. That’s how I do them on my PK. Hot with a chunk of wood.
In an unusual turn of luck, I just got 40lbs of whole jumbo wings for $50. Found a new friend who has a restaurant supply membership. Comes to about 160 wings. Score! 🤤 -
Hmm.. gonna try that rotate the lid thing you do..
Looks great!
-
-
We ordered out last night, but I made some extra veggies. I love this recipe: green beans, butter, and soy sauce.
Melted the butter and added green beans. Cooked on high heat, essentially to blister the green beans:
Almost ready for the soy sauce:
Coated with soy sauce and sauteed for a minute and removed:
Dead simple, delicious, and always a winner at our table. This works fine with both frozen and fresh, but use fresh if you can get them. These were frozen French green beans and worked fine.
Comment
-
HotSun sorry, I should have mentioned that I use the sesame oil as a “finishing” oil. So, roll with the butter or your favorite cooking fat. Then just before taking them off the heat, hit it with a few drops of sesame. I learned the hard way that sesame oil does not like to get too hot.
-
-
My briskets are resting in a faux cambro insulated with towels. I don't have any plans to eat them today. I'll be cooling them over night, slicing and cubing when cold, and then vacuum sealing slices of flats and cubed point for burnt ends.
All three of these were like hot butter when I took them off. 275-350 F from 10 am to 4:30 pm when the biggest one came off.
Hickory wood on the offset. I covered them in foil about three hours into the cook.
Comment
-
fzxdoc we had veggies and cod for dinner. I will be serving my brisket in the future and the other two briskets will get eaten by my friends. We are slicing and vacuum sealing today.
-
Sourdough Pizza crust, Italian sausage, pepperoni, mozz, mushroom, green olive, onion.. for dinner
Last edited by Richard Chrz; July 22, 2023, 06:24 PM.Comment
-
Today marks the start of 5 days with my wife on the road. Got lazy for tonight's "cook". I had half a package of chorizo that I pulled from the freezer and part of an onion in the fridge. Those went with a pound of Velveeta and a can of Rotel Tomatoes and Green Chiles (now available in fire roasted!).
That made plenty for decadent dinner watching baseball and lots left to snack on the next few days.
Stay tuned. Tomorrow's plan is for the grandkids to come over and build pizzas together.Comment
-
I believe I have perfected my pigsket technique. Absolutely spectacular, juicy and tender and smoky and incredibly delicious. Just about ten hours from lighting the kettle to food on plate. Dry brine overnight, Jenni In A Bottle rub. Pigsket, I have you now. And can I get an Amen on the amazing color Jenni's rub imparts to pork?!? Lawd have mercy.
Comment
-
Panhead John , this post is for you, brother.
Mari Jo brought back several bags of ‘squeaky’ cheese curds from WI. (If you don’t understand the significance of squeaky curds, ask FireMan or Jfrosty27 . Today, I picked up a pack of chuck roasts at Costco to turn into poutine. Meat had a SPOG rub only. I seared and cooked the chuck in a CI DO on my gasser, and learned a lot in the process. I was hoping for about a 6-7 hour cook to IT of 205F but my Weber had its own ideas. After about 3 hours I finally found the sweet spot in burner and DO location to get a nice, slow simmer. After 5:15 hours, it was tender and pullable and resting at 202F.
Seared on the side burner in about 2 tbsp. of evoo.
After realizing that I couldn’t simmer this on the side burner, I moved the DO to the grill grates with one burner on high. Veggies and aromatics were added after deglazing with a bit of white wine.
After experimenting with DO locations on the grates and active burners, I found the sweet spot - DO to one side, burner furthest away on lowest setting, lid down. This resulted in a perfect simmer.
After 5+ hours,the chuck was probe tender and pullable.
Mari Jo made the gravy and put it all together for a quick visit under the broiler to melt and carmelize the curds before serving. Normally, this is made with French fries but we used some mini, extra crunchy tots.Last edited by WayneT; July 22, 2023, 06:33 PM.Comment
-
Had some prime boneless short ribs in the freezer.
2.5 hour smoke on the kettle. Finished by braising in the oven in red wine and beef stock.
Served up with garlic mashed taters, sauteed green beans, and some roasted Italian Long Hot peppers fresh from the garden..
as usual, served on our finest paper plates.
Attached FilesComment
-
-
Just a basic ribeye from Whole Foods. Several times a year, WF puts these on sale, and I go pick a half dozen or so that look good and freeze them. TODAY, we planned to have one. Forgot to take it out of the freezer. Amazing Ribs to the rescue - Meathead wrote an article on AR circa 2017(?) about cooking frozen steaks. Apparently, the US Dept. of Agri. figured out in 2014(?) that it takes about ELEVEN MINUTES at 102 degrees F to defrost a 1 inch thick steak enough to grill it. Too much hot water OR too long in the bath poaches it, so PUT IT IN a sealable plastic bag with air squeezed out and USE THAT THERMOPEN! I fired up 3/4 of a Weber chimney of KBB (about 1/3 of which were OLD coals) while dribbling hot water on the ribneye sitting in a souffle dish in the sink. THIS WORKS!!
I did NOT reverse sear but did keep the kettle lid closed most of the time to cut down on flares. Took it to 120 internal temp then let it sit for about five minutes. Salt and black pepper "rub" about 1/2 hour before dropping on the grill. Here it is --
Comment
-
Son requested brisket for his birthday, I was more than happy to oblige. Originally I planned to low and slow overnight with a long rest, but I had to work all night, so it turned into a hot/fast on the PBC. Turned out great, not my best slicing job.
Comment
Teriyaki adds just a slight hint of sweetness. Try just a teaspoon the first time and see how it goes over with your family.
Comment