Some picanha steaks from a local Brazilian meat market (plus a gratuitous boneless short rib that looked too good to pass up), garlic rice and a cucumber tomato salad
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
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
Every so often I'll do a dish that seems so simple, but ends up wowing me. This is one of those dishes.
After a weekend of pizza and tacos and more tortillas than should be allowed, I wanted something lighter for dinner tonight. I stumbled upon this recipe for sheet-tray salmon and broccoli: https://juliasalbum.com/fish-broccoli-recipe/
Here's how I did my version. I placed parchment paper on a sheet tray and then arranged a salmon filet on it surrounded by broccoli. (Tip: If you want your parchment paper to lay flat, just crumple it up, then un-crumple it. It'll lay as flat as you want now.)
I had some lemon-infused olive oil on hand, so I drizzled that over everything. I followed that up with some lemon-pepper seasoning. I then dabbed the salmon and each of the broccoli florets with just a little bit of minced garlic. Finally, I did a generous dusting of parmesan cheese. Do be generous with this....you'll see why in a moment. I grated "the real stuff" over a microplane.
Here we are prior to cooking. Pretty isn't it? (Go a little easier on the garlic than I did.)
Next it went into my pre-heated 400 F pellet grill and cooked for exactly 15 minutes.
Came out perfect. Salmon at 130 F; broccoli perfectly roasted and still al dente. And you just lift up the parchment paper and plop the entire thing on a plate. (The previous sentence is brought to you by alliteration.)
Before serving I dusted it with just a bit more parmesan.
I was hoping the garlic would roast as well and mellow, but it didn't. As I mentioned, use less than I did. It was a bit more pungent than I wanted.
Now, here is why you want to be generous with your shredded/grated parmesan. In quite a few places the cheese crisped up, forming a frico or cracker. I did not anticipate that at all and it was delicious!
This is easily the best lemon-pepper salmon I have ever made. I'll just be sure to use less garlic; I may even omit it entirely next time.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
kalbi marinated with soy, garlic and Asian pear, baby book choy, sesame cucumbers using the other Armenian cucumber from the other day. Can it taco? Probably, but…. If it ain’t broke……
Did two racks of Iberico Baby Back Ribs yesterday in my offset. When they were almost done I wrapped them in alu foil with (real) butter and honey. We absolutely devoured them, forgot to take after pics. Regardless, baby back ribs are good and all that, but I still think they’re too small, i.e. too little meat. I prefer regular wibs.
Not sure DaveD - I've done plenty of regular Iberico ribs, and they've always been meaty and tasty, so in that case I always prefer Iberico ribs over regular ribs. At least that's the way it is in Sweden. In my case (and by looking at many US videos on baby back ribs) the US baby back ribs always look bigger and meatier compared to what I can find in Sweden, Iberico or no Iberico.
I'd love to try some one day! I sure do enjoy the heritage breeds we can get here, Berkshire and Duroc etc. Definitely a cut above the standard commodity fare.
For lunch today I was aiming to use up the last of the leftovers from my grilled chicken taco cook, so decided to do a baked potato with them. It occurred to me that the potato, is just a replacement for the tortilla....so, it's a taco!
Preheated the oven to 400 F and washed/scrubbed a russet potato. I drizzled it with extra-virgin olive oil and some kosher salt. I then wrapped it in foil, placed it in the oven, and came back in one hour.
After carefully putting the potato in a bowl, I sliced it down the middle, cut the inside up a bit, and added a pat of unsalted butter to each half. Then I piled on diced grilled chicken taco meat, Tapatío hot sauce, hot pico de gallo, a Mexican cheese blend, cilantro, and a drizzle of my garlic-lime crema.
As I said, it's taco. (And probably the best baked potato I have ever made, too.)
Hadn't tried a Paella on the Kamado Joe, so we gave it a try this weekend. Chicken thighs, shrimp, chorizo, artichoke hears and roasted red pepper. And, of course, Bomba rice. Really tasty results!
Probably in my top three dishes to make! Yours looks excellent! I have not used artichoke hearts before, so will have to give that a try! Do I also see green beans or is that asparagus?
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