It all looks so good. The lamb chops look especially delicious!
-
-
Didn’t feel like messin with the kettle last night so I threw some skirt and flap steak on the griddle for fajitas. Marinated it with some Dale’s Steak Seasoning I just bought……after some recommendations here. I mixed it about 50-50 with Good Seasons Italian Dressing, thanks Jfrosty27 . Both the skirt steak and flap steak turned out tender with a good flavor. Made some guacamole also, for the first time in years. Boy is that stuff good on a taco!
Marinating and going in the fridge for about an hour
Comment
-
Thanks Michael!Last edited by Panhead John; June 27, 2023, 06:15 PM.
-
I did a couple of briskets for the people where we keep the aircraft parked. 2 Costco choice, full packers. They had decent marbling and flexibility for choice. Started in the PBC triple hooked, over B&B with a couple of chunks of cherry. Pulled off the Black Beauty when the point hit 200. The flat was just into the 170s. Finished in the oven in a covered foil pan on a rack with a splash of beef broth.
I made these the day before the lunch. Lots of talk about how long to hold a brisket lately so I decided to try something different. When both were probe tender, I left them as they were, on a cookie rack sitting in the foil pan and it’s own juices, oven set to its lowest setting 170ish. Around 4:00 am I woke up and started thinking about what was going on in that oven.
Did the liquid evaporate and they turned into shoe leather?
I had to go take a look. 
Everything looked ok, brisket was still jiggly, plenty of juice in the pan, maybe I should wrap in foil
When I attempted to pick it up I stuck a finger through it! 
OVER BRAISED! I slid them off the cookie rack, wrapped in foil and back into the oven to continue holding. I collected a quart of juice from the pans for later. Back to bed. 😴
Since we were going to cook some dogs and burgers I broke out the 26” Weber along with the Weber gasser. The plan was to use the 26” to crisp up the briskets as we cooked the rest on the gasser. As you can see it did “dry” the briskets enough that I could carve some slices. The meat that fell apart we served on buns with the heated leftover juice mixed with our favorite BBQ sauce. 😋
Everyone loved it and had a good time. 🤪Comment
-
Pitmaster group, never fails, search for broth and found a post talking about making chicken bone broth. Just so happens, I brought a pork bone home last night, and put it in the Insta pot today, 2.5 hours, initial straining and cooling.
Comment
-
Made some killer Sota Hot Sandwiches this weekend. Gotta be deep fried.
Of course, I did not take a picture of the sandwiches once they were made. 
Comment
-
Just simple stuff tonight, I will say, I built a long charcoal ring for tomorrow's cook, any guesses
Comment
-
Comment
-
Blackened largemouth, angel hair pasta, and an olive oil sauce. From pond to table.
Comment
-
One of my favorite Sichuan dishes. Mapo Tofu. Followed the recipe per The Wok, as I always do, but this was made with some leftover ground chicken (vs beef or pork - I usually prefer it with pork) that I had to use up in the fridge.
Comment
-
hoovarmin - curious what you didn't like about it? Its a pretty simple recipe but means its heavily dependent on the quality of your sichuan peppercorns and toban djan. I recently ordered sichuan peppercorns from the Mala Market and they are infinitely better than what I was able to source locally.
I also made it once with semi-firm tofu (due to me not paying proper attention when I bought and then later used the tofu) which was a huge mistake. Really need the silken tofu for the right texture
-
Lemon Rosemary Chicken on my RT380BComment
-
Jose Cuervo, you are a friend of mine…
round 2 on making my own corn tortillas, take one on seasalt and lime corn tortilla chips, a taco seasoning blend I’m working on for the ground beef, made refried beans from some Rancho Gordo beans I have, whipped some fresh guac and pico, enjoying a Cuervo gold alongside.
Last edited by Richard Chrz; June 27, 2023, 09:15 PM.Comment
-
Inaugural cook on the Spirit griddle insert. I was planning on a big ol brunch cook but weather and life got in the way. But tonight I did a cheese steak with onions, garlic, white cheese, pepper and salt. All on a toasted sub roll. I did griddle potato. Simply oil, garlic, salt and pepper tossed on the potato. Really good. All and all I know I'm going to like this griddle. The grease system worked like a charm. All went into the dripping pan. I need a bit of a learning curve on the clean up. I had dinner and Weber says while still warm, water and scrap. It wasn't working to my satisfaction. I reheated to hot and repeated. Much better. Looking forward to getting my griddle tools next week.
Last edited by RichieB; June 27, 2023, 07:01 PM.Comment
-
Comment
-
Tonight was another Aaron and Claire recipe, Broccoli Beef! (https://www.youtube.com/watch?v=4iTL_rD1Cts)
You start by marinating the beef in soy sauce, shoaxing wine, cornstarch, baking soda, pepper, and oil and let that go for fifteen minutes.
I used American Waygu (yeah, I know, but it was on sale and well-marbled) top-round.
Over high heat, sear it up in a little bit of oil. It should not take more than a minute and a half. (I did it in batches as I hate it when I inadvertently steam my meat.)
Add some more oil and get some ginger, garlic, and green onions going. Wow this smells fantastic!
Next, add in some pre-cooked (I steamed it) broccoli and carrots. Stir-fry that for about a minute, then add the beef back in. Add the sauce, which is soy sauce, oyster sauce, shaoxing wine, cornstarch, sugar, chicken bouillon, and some water to dilute it a bit.
Stir-fry that until the sauce thickens, drizzle in about a teaspoon of sesame oil, and you're done!
I served mine over brown rice and garnished with red pepper flakes and sesame seeds.
Comment
Comment