From the All-American Cowboy Grill cookbook, a slight twist on Johnny’s Grilled Chicken Breasts Western p. 78 (Johnny Western). Used thighs and Deluxe Bold Caesar dressing for marinade. With a Caesar salad on the side. #perduechicken #kraft #KraftDressing #belgioiosocheese #publix #winndixie #teamchargriller #chargriller #chargrillergrills #kingsford
Has anyone ever done a cheesesteak sandwich bar for a small party?
My daughter would like me to have one for her party, so I am looking for ideas, techniques, and advice. I would like to have everything cooked before hand, so that means holding the beef some way so it still tastes fresh when making the sandwich. I was thinking
My goulash has gone off the rails! My Mom always made goulash using elbow macaroni and potatoes, so I looked for a recipe using both. Didn't happen so I picked one and winged it. I used 80/20 and decided to smoke it with apple.
Also decided to smoke a couple of carrots as well. I was surprised at how tasty they were. The smoke compliments the sweetness of the carrots
added a few Yukon Golds
Added par cooked elbow macaroni as well
Of course, there was sautéed onions, tomatoes and copious amounts of paprika. I even added a little of LaVera hot, smoked paprika. I enjoyed the smoke taste. Should taste better after sitting for a while. A little twist on a classic
Slow roasted chuck roast in beef plate bone stock, with a mushroom risotto also fed with beef bone stock, finished with butter, fresh grated Parmesan, and a mix of garden herbs.
That's it. It's over, I'm done. I have achieved Enlightenment. I am now a Higher Being, at one with the Universe. I have transcended reality as we know it, because Sweet Baby Ray's these burgers were absolutely unreal. Very, very possibly the best thing I've ever cooked.
Coated in SPG and smoked to 140ish.
And since I'm rolling smoke I might as well get the bacon and onion sauce involved.
after a quick sear on GriddleBot. Mayo, onion sauce, bacon, cheese.
LOOK UPON PERFECTION!
Veni, vidi, vici. I retire from the field, victorious.
DTro The SPG was on the outside of the burger. Never season your burger meat with salt before forming the patties, if you put salt in they'll start turning into sausage, which is not what you want in a burger.
Beer brats and onions tonight. The Mrs doesn't like sauerkraut, or brats for that matter, so I cooked the brats and some hot dogs in a bottle of Yeungling Oktoberfest I found in the back of the fridge, onions and butter. Seared em off on the flat top and that's all she wrote.
Special occasion ribeye steaks. SPQ, SVQ, 131F/55C then seared on ripping hot GrillGrates after a dousing of Uncle Chris's steak seasoning. Yes, I seared the sides too. Phenomenal.
Cooked a couple of pork butts. One was going to a friend and it only made sense to throw a second one on there. Each butt was ~10.5lbs. The second butt was dinner tonight and I am sure a few more times this week.
MMD, scored fat, shorter dry brine than I would have liked. Combustion Inc. thermometer.
Bachan's Miso Japanese Barbecue Sauce features both red and white miso, ingredients that date back millennia in Japan. This sauce will bring an incredibly savory, yet balanced umami flavor to any dish and pairs particularly well with chicken, fish and veggies.
John "JR"
Minnesota/ United States of America
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Chicken, lamb chops and asparagus on the gasser. Only draw back was not enough time to fire up the charcoal. Great results though. But I missed the opportunity to cook on over some charcoal.
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