One small flank and one small skirt steak. Margarita lime marinade. Cooked really quick, but it was fun to fire up the Masterbuilt Gravity 800 anyway. The smoke sticks to the cold marinade very well. It didn’t last long once we served it.
Lime juice and skirt steak just go so well together. Also, this photo should be used in a cooking textbook under the section, "How to Cut Against the Grain."
Bronco Pro Barrel Smoker
PBC
Pit Boss 757GD Griddle (2)
Blaz'n Grill Works Grid Iron
Weber Genesis E-310
Original Original Grilla
Smokey Joe® Charcoal Grill 14"
Fireboard 1
Thermoworks ThermoPop
Thermoworks Thermapen Mk4
Thermoworks Smoke Thermometer with gateway
2 iGrillminis - from before they were Weber.
My congregations had Mission Fest together yesterday. Had reps from two area food banks, proceeds to be split between them. Always have a potluck to follow the service. I offered to smoke brisket and suggested we put a basket by the brisket and anyone who liked the brisket could show their appreciation by throwing some money in.
Started two 14 lb briskets about 5:30 pm on Saturday. Brown mustard and then put on a generous coat of lemon pepper. They were 28F when they started, with the smoker at 250, although the Fireboard said it was more like 260-270. By 11 pm the four probes averaged 170F so I brought them in the house, wrapped them and put them in the oven at 225. It was 28F outside and I really didn't want to get up at 3:30am, get dressed and go outside. At 7 they were at 203, so I turned the oven down to 180. At 8:30 I sliced them, added some beef broth and put them back in the oven. At 9:30 they went next door to church and went into a roaster with all the juice until 11:30 when we ate.
Comments of "best brisket I ever ate" and $300 in the basket from about 40 people. Also questions about how I have it ready at the right time.
Just a couple of pics from when I wrapped them at 170 and when I started to slice.
Two days after I volunteered to do brisket, I was in our local Hy-Vee and they had brisket on sale for $2.99 a lb for the month of September. I took it as a sign I had done the right thing and picked up 3. I didn't tell my wife. A few days later my wife was in Hy-Vee and picked up a couple more. Very proud of herself, since she knew I needed them. And then I picked up 1 or 2 more. Smoked 3 so far, and now I can buy something that needs to go into the freezer.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Part of my freezer reduction regimen: a poblano pepper stuffed with and surrounded by Navajo green chili (from this spring), topped with cheese, crema, a few dabs of ghost pepper sauce, and some chips for texture. Navajo green is one of my favorite foods, I ate the whole damn thing and now I’m stuffed.
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.
Bronco Pro Barrel Smoker
PBC
Pit Boss 757GD Griddle (2)
Blaz'n Grill Works Grid Iron
Weber Genesis E-310
Original Original Grilla
Smokey Joe® Charcoal Grill 14"
Fireboard 1
Thermoworks ThermoPop
Thermoworks Thermapen Mk4
Thermoworks Smoke Thermometer with gateway
2 iGrillminis - from before they were Weber.
I made pulled pork enchiladas this evening and they turned out fantastic. The last time I did these, I foolishly used a store-bought sauce, which was a terrible mistake. Most canned enchilada sauces are essentially water flavored with hot sauce and chili powder; no viscosity what-so-ever.
I was determined to change that. So after researching quite a few recipes, I settled on the enchilada sauce from Mike Hulquist / Chili Pepper Madness. It did not disappoint. Here it is: https://www.chilipeppermadness.com/c...chilada-sauce/
First, there is no tomato sauce in here. It is just three types of chiles (guajillo, ancho, and árbol), some sautéd onion and minced garlic, salt, plus some of the chile soaking liquid all blended up.
I placed a layer of the sauce on the bottom of a baking dish, rolled up my pulled pork from yesterday, layered on more of the sauce, and inundated it with a Mexican cheese blend. Into the oven it went for 25 minutes at 350 F.
The tortillas I used are an interesting find. I far prefer corn tortillas for enchiladas, but they always break and rip on me, no matter how I "pre-heat" them. HEB carries a corn/flour blend called Mixla that I really like. You get the texture of corn with the flexibility of flour. They're perfect for this.
Here we are about to go in the oven.
And out of the oven.
And plated up. You can see how thick the sauce is. That is exactly what I wanted.
The sauce is deeply flavorful. There is a raisiny element from the guajillo, an earthiness from the ancho, and, of course, heat from the chiles de árbol. I am never touching sauce-from-a-can again. I even mixed in some of the sauce with the beans. Yum.
I’ve got a couple bags of dried peppers in the pantry from making birria a couple of weeks ago, and while not the exact varieties you used, I am betting they will work for making this enchilada sauce.
Well, yesterday on a whim on my lunch hour I dug out the various dried chilis in the pantry and made a batch of this enchilada sauce in the blender - enough to almost fill a 1 quart mason jar. It's in the fridge now, and I'm scheming for what night I surprise SWMBO with a batch of enchiladas. Just debating pulled pork, browned beef taco meat, or pulled chicken...
2” thick dry-aged NY Strip steak. Dry brined for 2+ hours.
After an indirect trip to 125F IT, onto the coals it went for a sear.
Post-sear, in rest mode.
Sliced into medallions to place over…
…risotto, with a cognac-cream-peppercorn sauce.
Accompanied by a delicious buratta salad - Buffalo mozzarella, Roma, basil, Parmesan, evoo and balsamic.
Tough acts to follow. I uh just cleaned out the fridge. Diced onion, bell pepper, a sad looking Serrano, some cherry tomatoes that were way past their prime, some minced garlic, leftove kalamata olives, block of feta, and some olive oil for the sauce. Then simple rub of smoked paprika, chili powder, salt, pepper, thyme, and cumin for the chicken.
Red curry Ground pork and rice cakes. Love all things Thai curry and all things rice cakes so saw this recipe on Bon Appetite and was all in. Super easy weeknight dinner and delicious.
I did this cook on Sunday. I caught my son's cold on Saturday and have felt terrible for the past few days, but I still had to get this chicken grilled that I had started brining Saturday. This time I did something a little different. I wanted to see how well adobo seasoning would work, but somewhat like a pickle-type brine.
I do some pickling from time to time (hot cauliflower and devil beans) and have had great success using the left over pickle juice for wet brining chicken, but it takes up precious refrigerator space and I don't have enough juice all the time. Using the same idea, this was my brine formula:
2 cups water
2 cups distilled white vinegar
2 Tbsp Goya adobo seasoning (no pepper)
For pickling, it is usually 1 Tbsp of canning salt, so I estimated that 2 Tbsp of adobo would work. In the end, it worked and the family gave rave reviews.
It was a cool Fall afternoon. I was grilling chicken breast cutlets/fillets, mainly for freezing, and thighs for dinner. I used some hickory pellets and mesquite chips for smoke. Here are the breasts:
...and the final results:
The chicken breast had smoke marks, but not so much grill marks. It was good, but a little dry on some of the thinner pieces. I would like to get the grill hotter next time, before grilling. This is for freezing and using in recipes, so I'm not too concerned.
The thighs were a lot better. I did two thighs with McCormick's Buffalo chicken seasoning (rubbed and left overnight, not brined), and the rest were brined with the breasts. I seasoned the rest of the thighs with Badia rotisserie chicken seasoning, which is freaking awesome.
Here is the Buffalo on the left and the brined/seasoned on the right.
No plating pic, as I misplaced my phone.
The family loved the brining method described here. Every time I brine with pickle brine, my family raves about it, so this might be my go-to for chicken wet-brining moving forward, as it is dead-simple, adobo seasoning is cheap and plentiful (here at least), and the family loves it.
The Badia rotisserie chicken seasoning is awesome, and a new addition to my blend lineup. I picked it up a week ago at our international market and knew when I first smelled it that is was a good blend. It only adds a little more salt (it's mostly spice). I plan to roast a couple chickens soon and will use this stuff.
Does that mean this is a post-dated cook and, therefore, a post post-dated?
That chicken is perfectly cooked. Great browning on it.
Sorry to hear you’re under the weather. I just went to doc yesterday thinking I might have bronchitis but he told me me chest was clear. Back on the Zyrtec again!
WayneT , don't make me laugh, you make me cough. 😂 I think I do have bronchitis, but also allergies have been killing me this fall, which is not usual for me. So yeah, hitting the Zyrtec, too.
My bro-inlaw was on the grilled asparagus station. Olive oil, balsamic vinegar, pepper, & garlic powder. I was on seared ahi tuna station. Butter, Chef Paul Prudhomme’s blackened redfish seasoning. Paired with fresh french bread and seaweed salad topped with squid salad! 😁 (yes, my bro-inlaw is a bit crazy, he lived with my mom and sister for a long time 😁)
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