Not really cooking but just put some hot peppers in a brine to ferment. Primarily some generic hot yellow peppers (bought from Whole Foods which just labeled it “hot yellow peppers” - a quick bite reminded me of a Serrano), one scotch bonnet and two little cayenne peppers from the garden while I’m waiting for the rest to ripen. Not sure how I’ll finish it but have about two weeks to decide
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I'm not sure how to frame this one, but here goes. Only one pic, but you'll understand shortly.
I had a frozen turkey breast that needed to go, so I've been trying to smoke this for about 5 days. Weather, family commitments, etc. all seemed to conspire against me. I had a 4pm meeting, so I did some prep during my lunch break to get the Kamander all ready to go. I put this on at 3:45, running 325F, with briquettes for fuel and cherry for smoke.
At 5:10 when my meeting wrapped up, this baby was ready, at about 168 where the probe is. Just a little higher than my target of 160, but that's okay.
Let's back up...about 4:30 I hear my family come in and smell fried chicken in the air (while I'm conducting a meeting, no less). Well, they knew I was smoking a turkey breast for dinner. So, they only tossed out my dinner plans, but they ate without me. At least they saved me some chicken.
Anyhow, I let it rest a little bit, carved a small piece off to sample. It was good, though needed more smoke. I'll judge it better tomorrow. I got some good drippings for a change, so maybe I'll make a little gravy.
The good news is that I've got more space in my freezer. No more lumpy frozen things taking up space awkwardly.
And that's what I'm cooking (but apparently not eating)Comment
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Family sabotage. Happens all the time. That turkey may taste more smokey today. Even if it's turkey sandwiches, you've got dinner covered.
How much wood did you use in your Kamander? I find I have to use more wood in my WSCGC in kamado mode than I do in the PBC for the same type of cook.
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fzxdoc , thanks! I used a two chunks of half-burned cherry and another fresh chunk. It smoked a fair amount to begin with, but as I had to run off to my meeting, I couldn't monitor it. I was afraid of over-smoking, so I went easy. I knew it was going to be a quick one, so I didn't add any more. The drippings are smoky, so we'll see. From another perspective, it's roasted with a kiss of smoke. For reference, I'll use 6-7 golf ball sized chunks for pork butt. -
I use 4-6 chunks, usually, depending on size, in kamado mode. In the PBC I never use more than 3 medium sized chunks (often less than that) for the same cook times/cook temp/meat amt. Kamados seem to want more wood for that smokey flavor and pretty smoke ring.
Kathryn
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Aleppo pepper and zaatar rubbed Dutch oven chicken with sweet potatoes, carrots, and onions.Attached FilesComment
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This is what I made tonight - chicken thighs on the grill, and oven roasted sweet potatoes in one CI and Brussels in another skillet. Good stuff. I almost added the carrots to the potatoes but didn’t’.
I like the whole roasted yardbird! Need to do that in my big 17” CI soon! -
Looks fantastic brother,I do love me some good yardbird!
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I was in the mood for a McRib. So I made it. Leftover St.Louis ribs. As you'll can see, I used T.J.'s Jalapeño Sauce. I mixed it up with the K.C. Sauce. Just onions on a toasted whole wheat bun. Side was T.J's Mac and Cheese Balls. A nice variation on the sauce. Get that sauce if you can. So many applications.
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Welp, Arbitrary Taco Week is over, so I guess these gotta go here.
Homemade blue masa tortillas, queso Oaxaca
Camarones
Tacos Gobernador de Camarón
I also figured out a use for those silly cedar planks people insist on giving me. They make a dandy utensil rest.
And Little Cookin' Buddy was, of course, in attendance.
¿ Hay mas comida, Papa?
I'm bummed that I'd misplaced my phone when I was making the tortillas, because I got absolutely perfect puff on the last two. I think I'm starting to get making tortillas on GriddleBot figured out.Comment
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Someone say post your tacos here now?
More breakfast tacos. This time summer squash, onions, and cheese scrambled in with the eggs in the skillet. Tortillas warmed on the griddle. Topped with raspberry jam.Comment
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In an effort to show that I do eat other things besides tacos, I give you grilled chicken tostadas!
Corn tortillas flipped frequently in a very hot and dry skillet until crisp and the last of the leftover grilled chicken taco meat, some salsa (a salsa packet from Sonic of all things), cheese, cilantro, and crema.
What was that? Don't be silly, it's a tostada, not a taco. No they aren't the same thing. Are pork butt and country-style ribs the same thing? Why are you looking at me that way....?Comment
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Andrrr Sadly, I'm not that sophisticated; these are store-bought tortillas.
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Man, I'm just struggling over here this summer. I'm way off my cooking game, and am having trouble getting off my butt and motivated. Only thing I've cooked since a brisket on July 15th was some squash we needed to get rid of, and which we took as part of our contribution to a pot luck social this past Friday night. Lame, I know!
So BOOM! Mic drop. SQUASH! On the Camp Chef flattop!
I think I've been less motivated because I'm also dealing with the reality that my doctor moved me onto cholesterol meds at my physical last month, as my LDL which had been hovering a little under 100 the past few years, was 107. That and my wife's desire to try a mediterranean diet has me wondering what the heck I'll be grilling (or smoking) going forward... I guess more grilled fish and chicken, and less red meat and traditional BBQ. More veggies. Tonight's menu will include grilled artichokes (with olive oil, no butter) and some grilled shrimp.Comment
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To me, this is what statins are for: so that you can still indulge, albeit moderately, in the red meat and keep the cholesterol in check.
And if I'm being honest, do I really want to live the extra 1.3 years on average I'd get from going full on into all-healthy all the time? The way our world is going, another 15 months of this sh!t? Gimme the red meat please. Yeah, I know, that's dark. But that's where I'm at anymore.
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My second favorite summer meal, (after a blt and corn), is a hamburger with a garden fresh slice of tomato accompanied by corn that I picked after I started the charcoal. Annnnd I forgot to take a photo of the corn.
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Today, instead of reheating the turkey I smoked yesterday, I decided to keep it simple: grilled chicken thighs, marinated with Italian dressing and frozen for quick prep; also on deck was some of my homemade Brazilian-style linguica (~900g).
I got the Kamander up to about 450F or so. For the linguica, I wanted to cook it further away from the flame, to try to avoid splitting the casing:
I should have fired this to 500F instead. There were hot spots and cool spots, so I shifted the chicken around a lot. Here is about halfway through:
You can see the paprika and fats from the pork and beef start to give some more color. After the chicken was ready, I moved the linguica down to the lower grate to finish. It worked out great, except for some flare ups from the fat drippings, as you can see:
Plating: my Brazilian style black beans, jasmine rice, linguica, farofa (stuff that looks like breadcrumbs), chicken, and a romaine salad, not shown:
I thought the chicken came out a little ashy tasting, but all of it was gone by the end of dinner, so it must have been good. I'm not happy with the briquettes for this cook and will probably do the chicken next time using lump. The trick with the linguica worked great! It was a slower cook, but it was juicier inside, and didn't split. I'll probably use this technique for this and other sausages.Comment
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I recently took a 8 day camping trip in Wyoming and Montana, trying to beat the heat in the Denver metro area. No luck--still quite warm in all the places I visited. While I have a camp stove--a two burner Colman--this was the first trip I did all my meals on a grill over coals.
This was the first night out in the Wind River Range above Lander WY. Nice NY strip.
Wings, tent, mountain at Brooks Lake in northwest WY. Wings were rubbed with an generic grocery store concoction. Not great but...everything tastes better when you're camping and really hungry after hiking.
Another wing cook somewhere in Montana. I picked up some teriyaki marinade and while in the grocery store parking lot tossed it in a zip lock with the wings and let it marinate while I drove to a new camping location. Not bad.Comment
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It’s funny how this place, AR, can affect your cooking abilities and results, not only directly, but indirectly as well. Case in point…if I wasn’t a member here, this shrimp cook tonight would have never happened. On my way back from the North Carolina MeatUp, I happened to stop for lunch at this little place in Alabama called The Shrimp Hut. I had one of the best oyster po boys I’ve ever had, along with a great tasting order of fries! I happened to ask the waitress what the seasoning was they used on their fries. She said they use a combination of blackened seasoning and a Cajun seasoning. I posted pics of this on the NC Travel Post, so some of you might remember. I’d never thought about mixing Cajun seasoning and Blackened seasoning before, but it damn sure sounded good!
I never forgot what she told me, but never decided to try it until tonight….not with French fries but on my shrimp. Here’s what I did and it came out fantastic, some of the best grilled shrimp I’ve ever done! I took a tablespoon of Tony Chachere’s and mixed it with a tablespoon of Louisiana Brands Blackened Seasoning. I then melted a half stick of butter and put in the shrimp and seasonings and mixed it up thoroughly. Grilled it over the coals for a few minutes, careful not to burn it or over cook it. This #$^% was good people! Try it sometime. Oh, by the way I also did a Costco filet with……hush puppy’s. That weren’t none too bad either!
Ingredients for the shrimp cook
Pink Himalayan sea salt and pepper for the filet
This turned out really good!
Last edited by Panhead John; August 2, 2023, 09:19 AM.Comment
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I can't believe I never have tried to do this before as much as I enjoy sushi....I give you a Spicy Ahi Tuna Poke Bowl!
Preparation can't be simpler. Take an ahi tuna steak and slice it up into 3/4" cubes. (Do use a slicing motion, as in a single or multiple strokes in the same direction. If you try to saw, you'll shred the fish.)
For the sauce combine 1/4 cup mayo, 3 tbl sriracha, 1 tsp soy sauce, and 1/2 tsp sesame oil. (This will make more than you need.)
Obtain rice. (I used leftover brown rice.) As I do not salt my rice when I cook it, I warmed it for a bit in the microwave (just to get it warm, not hot) and drizzled some low-sodium soy sauce on it. I drizzle a few spoonfuls of the sauce over the tuna, then gently (you don't want to squish the cubes) mix the tuna in with the sauce with a spoon. I dump the sauced tuna onto the rice.
I garnished with black sesame seeds and green onion.
Incredibly good! So fresh! And the coolness of the tuna is so welcome on this hot summer night.
I need to work on the sauce....it's close and all of the elements are there. I would like it spicier, but if I keep increasing the sriracha, it'll become too liquid. But if I add more mayo, it'll continue to dilute the sriracha. More thought needed.
When I nail the sauce, I'll work on adding other poke bowl ingredients....avocado....fried shallots....seaweed salad, etc.
(And as always when working with and eating raw fish: keep it clean; keep it cold.)Comment
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Letting the German side of me show a bit today…although this is much better with my homemade kraut.
some Boars Head bratwurst on pumpernickel bread topped with mustard, pepper jack cheese, kraut and caramelized onions. This was good, been a while since we’ve had brats.
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