My first attempt at short ribs and won’t be my last, seasoned with Meatheads red meat, cooked on the WSM. Wrapped them up when internal temp reached 165ish and took about another hour to reach 200ish, rested in a cooler for 30 mins, for a total cook time of around 6 1/2 hrs.
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Finally got around to making Richard Chrz 's potatoes. I used my carbon steel paella pan over lump in the Big Joe. My chop on the potatoes was too small, and I'm going to give it another go today with a mix of sizes. Served with a skinny ribeye that just didn't sear properly in the CI, and some fresh summer corn.
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Cooked kabobs last night. Minus the actual skewer. I marinaded the chicken and beef in Ken's Steakhouse Greek vinaigrette dressing over night. Had red onion, zucchini, and sweet peppers to go with. Cooked them in two separate baskets to get the right timing so the meat would be done, but the veggies would still have some crunch and not be overcooked. Then combined at the end into a single basket for some fun searing action.
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Love the flame action!
And yep - this is the way to do it. I've gotten my wife over the whole kabob thing, and grilling loose veggies separate from the meat is the way to go for sure! I've been doing shwarma style chicken thighs where its all on just a couple of kabobs, and I cut it up after cooking.
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Yakitori -- chicken thigh and scallions, summer squash, and mushrooms with bacon-
I deboned some thighs and roasted the bones for stock. But everything smelled so good the bones got eaten too. I sauced 'em and gnawed 'em.
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It’s considerably cooler up here in the NC high country compared to home and, because I was so impressed with the creamy chicken soup Florentine, I decided to begin looking for, experimenting with and tweaking recipes.
Mise en place.
Onions deglazing the pan and soaking up the fond from the cooked chicken.
Herbs simmering in the bone broth, wine and heavy cream.
Chicken and spinach added.
Chicken with a bit of creamy broth.
Overall, it was an acceptable first attempt. Next time I will add less dairy in the form of cheese and make my own chicken bone broth. Compared to the soup at Stonewall’s, mine was less rich/savory and a bit too salty. That’s what I love about less than optimal results, more attempts during which to tweak the outcome.Comment
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1st Cook on Santa Maria- Country Short Ribs
- Eggplant
- Corn
- Peppers
- Pineapple
- Onions
Food was good-esp. the veggies and Pineapple
Fun way to cook and much more was involved then using my old insert
Learned a bunch on the first cook- Almost always need gloves on
- Need better/shovel to move coals
- Bigger dome would be useful
- Used more wood then I expected
- Better to have 2 hands on the wheel
- Part of the cooking area should not have any coals
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Here's a few recent cooks. The wings were done on my weber with the vortex. Recently, I'm really into a rub mix of Killer Hog Hot BBQ with Kosmos Killer Honey Bee--works for me! The steak (NY Strip) was reverse seared on my Primo. The four butts were also done on the Primo overnight for event here at the house.Comment
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Left over slow roasted chuck roast and the au jus, homemade Pappardelle noodles, made a mushroom cream sauce with the au jus, heavy cream and cream friache, finished with Parmesan and garlic chives.
All cooked on the Weber 22 kettle.
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Wow! My first try at Roman style pizza. Sooo happy. Two halves: margarita but w leftover makahni sauce (from chicken tikka masala) and a Pizza Rosa that I saw on Chef’s Table - Parmesan, onion, rosemary and pistachio. Both great.
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First Salmon cook on the Lang with tried and true method from the free side, https://amazingribs.com/tested-recip...salmon-recipe/ . The potatoes are a reprise of Richard Chrz's method, and the brussel sprouts are a Kenji "The Wok" method, deep fried with sliced shallots and then coated with a sauce made from lime, cilantro, garlic, fish sauce, and a Thai pepper, al ground in the mortar and pestle. No words for how satisfying this meal was. The flavor and texture contrasts were in the zone.
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Wings for the 3 third night in a row. Steve B HouseHomey and I were talking the other night that we could eat wings every night. (Having a propane fired fryer helps too!)
I also tried the new Bachan's Miso Sauce. it is awesome. I added some reaper dust to the mix for some heat and these wings were perfect!
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He is! And well. Got himself one of those lady friends so he’s been busy with her and working these days. texastweeter -
I can see what's happening
And he don't have a clue
He'll fall in love, and here's the bottom line
Our trio's down to two... -
texastweeter. Speaking of alive.... how are you brother. Down but never out. I ain't no quitter.. not much BBQ/grilling these days due to neighbor issues. That and working 50 plus hours per week. Yes a girl... it's took me 51 years to actually be happy. I am loving my life right now. Just doing me these day. I'll be back... hopefully with a new IPAD. This one from 2013 is a struggle. Jump on my IG brother.... and bring some of these wings with you.
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Found some Duroc pork chops at Safeway that looked good and were not expensive. Had a bachelor night last night while Stacy was at wine night with the ladies. So, cooked 'em up on the Hasty-Bake. Used MMD for the rub, then painted them with some Dijon Mustard and seared on the Grill Grates. The Grates were hitting 800F and I probably could have got them a bit hotter if I was patient.
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