Some prime TriTip.
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Did a 20 oz. C.A.B. T BONE along with a grilled potato. Simple brine then course pepper. Pecan smoke. I have left over that with be employed in a omelette in my not used yet omelette ring. Hopefully tomorrow but once again the weather doesn't look good. Sunday does.
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Panhead John. I did that on prupos to ce if you would pic up on da errrs. How'd i du?
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Burgers (80/20) and fresh corn on the gasser. On everything brioche buns, w/ Cooper Sharp, red onion, lettuce, catsup, and mustard. Very happy with the temp.Attached FilesComment
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Happy Birthday to my example of being a human, my dad, Morris Allen. We were celebrating his 77th birthday tonight. He had heart problems at age 38, and a five by-pass surgery by 42. Neither he nor I expected him to stay around this long! He's in great shape and living a great life.
What do you get a guy who has everything? I got him a card that said come over for surf and turf. So tonight was the night. Prime NY strip, scallops on risotto, sea bass, garlic and ghee shrimp, strawberry parfait dessert. We had a great time and my side kick, Princess, did the risotto and the dessert. Family time is the best!
Last edited by mrteddyprincess; July 28, 2023, 08:47 PM.Comment
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Pizza today..
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Last edited by Richard Chrz; July 29, 2023, 12:40 PM.Comment
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I put this together with leftovers from the last few days: we got leftover summer squash medley (zukes, yellow, roasted red pepper, mushrooms, garden herbs and garlic), half an onion from the fridge, half a tomato that had to be used today a la Mosca’s Rule of Tomatoes, and leftover pork osso bucco from Pasquale’s on the San Souci Highway in Hanover Twp. Just mix all that stuff up in a sauté pan, cover with pepper and fresh Parmesan, and dine well.
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Not just any hotdog, but Nathan's quarter pound all beef tube steaks, with chili, pickled jalapeños, and a side of dukes.
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Smoked some beef short ribs yesterday. My butcher didn't have any full plates, but he hadn't cut these into riblets yet. Even though these were cut I still had quite a stall in the 150s.
Kept things simple with coleslaw and potato salad.Comment
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Hey Dave - Stump's Smokers come in some variations, but this one is gravity feed. They are insanely bullet proof This is the Baby XL, 2" solid steel box and weighs 600 lbs. If you look at the photo top right, behind the Fireboard, there is a hatch which is an 8" x 8" charcoal chute, leading to the firebox, bottom right. Light fire, smoke travels through baffles up the smoker to the stack, and controlled by the ball valve and stack opening. I control with thermos and fan control to intake air. -
A full load of charcoal lasts 12 - 16 hours, depending on temps etc. To add wood flavor, at some point during the cook, I add chunks of the wood of choice for the food to the firebox at the bottom, the dropping charcoal embers burn the wood. For any given cook, I would say I use three or four 2 " chunks of woods. The rest of the cook is entirely charcoal. Gotta have the thin blue line!!
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Started with tomatoes, Vidalia sweet onion and garlic. Roasted in the oven for about 45 minutes. Then ground it all up with an immersion blender and strained it. Cooked it down with brown sugar, cider vinegar and a little white vinegar. Then I used it on a spatchcocked chicken on the Kamado.Attached FilesComment
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Today my lovely bride prepared a tomato sauce using a whoooooooole buncha cherry tomatoes from her absolutely thriving garden (plus a few larger ones, Cherokee Purple, Beefsteak, and Black Prince). Seasoned it with garlic cloves, basil from the garden, S&P etc after using a food mill to remove the skins and seeds from the 'maters. (I have no photos of the process because I know better than to get in her bidness when she's in the zone.)
Then she fashioned a couple dozen meatballs from "meatloaf mix", a blend of beef, veal, and pork, baked them in the oven, and then into the sauce. That was served over some spaghetti for the best freakin' spaghetti and meatballs we've ever had. Just amazing. Paired it with one of our favorite wines, a 2019 Hall Ranch Zinfandel out of Paso Robles (zin heaven). Behold.
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Fired up some pecan splits tonight.
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Interesting. I love, absolutely love pecan on chicken. I've never tried it with steaks. It's a mild wood, so I definitely could see it working. Hmm. -
@Michael_in_TX
I generally use oak splits for steaks, and or burgers. I’ve been playing around a bit with a big bag of pecan logs I bought from BB. They are huge logs, so I had my neighbor split a few logs for me. My wife loved the flavor of the steak.Last edited by Richard Chrz; July 30, 2023, 03:03 PM.
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Up at the lake house this weekend. My wife said no going out to dinner this weekend. I nodded in agreement like I was conceding something. Jokes on her 😜. First I threw wings in the Traeger 575 while we went to mass. Did them at 200 and then finished them at 375. Used my favorite rub, Meatchurch’s voodoo. Let everyone choose their sauce for dipping. Then did 2 steaks. The thinner one was a strip steak from butcher box and the other from my ribeye roast I bought from Creekstone. Creekstone cut blew away the competition. I have been using the Weber connect smart grilling hub recently. I love it. I’m including some pictures of the app. Only thing I wonder about is if this can use a fan. Right now this is my go to for a thermometer. It’s the best out of the ones I have, which include the SNS four probe and Thermoworks X4 with Billows. And magnets on thermometers are a good thing.
All in all a great cook.Attached FilesLast edited by radiodome21; July 30, 2023, 06:25 AM.Comment
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