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Last edited by Richard Chrz; October 31, 2023, 04:46 PM. -
Chicken- Inspired by Ina Garten's Skillet-Roasted Lemon Chicken. Very tasty, and the leftovers for lunch, where even better.
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A couple of years ago, LA Pork Butt told us about St. Louis Pork Steak. A few weeks ago, I was browsing the pork section at Publix and found a few packages of pork shoulder blade steaks, which is the cut used for this. I remembered the post, and picked up one package. There were two steaks in it. I used one for the pork dish I was cooking that week (long since forgotten) and saved the other steak in the freezer, waiting for a night when Lisa wouldn't be home. She's not a big fan of steak, and a pork steak cut from pork butt would scare her into thinking it would be too fatty.
I went with the hot and fast cook, topped with sauce. The pork went on the LSG Adjustable after I took off the chicken that will go into something else later in the week (with some for Lisa tonight when she gets back), so I had a really good fire going. I dry brined a couple of hours with the last of the Hank's KC Royale that I found hiding in the back of the rub cabinet.
Here we are part way through the cook when I brought the coals closer to start some searing.
And here we are very close to the end, after adding some Black Swan Beso del Fuego and getting it set up.
For plating, I added more sauce. Served with some roasted carrots with an orange juice and maple syrup glaze and a frozen hash brown patty cooked in the air fryer.
Wow. I was lucky enough to hit right on 140. The meat was really tender and I didn't notice any blobs of fat or connective tissue. Almost like eating a pork tenderloin. Even the same color on the inside:
I will very likely do this again.Comment
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Good to know, Jim jfmorris . Thanks!
I like pork steaks on the grill and don't mind cutting around the fat and gristle. But having a fully-rendered piece of succulent pork is pure porky heaven. I'll check out Malcolm's website.
Like Jim White 's daughter, I grew up eating/hating them. They were tough, dry, yet inexpensive for a large family. Now that I can afford better cuts of pork, I've sort of left them by the wayside, which is where my husband thinks they should stay anyway.
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fzxdoc if he likes your pulled pork, I think he will like these. They are much quicker, and with the braising step, render out. I think they get a lot of flavor too, since you have smoke/fire/sauce/spice on two sides of a much thinner piece of pork than a butt. Let us know if you try it out!
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Best crunchwrap yet
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Simple midweek fare: some Kurobuta pork hot dogs from Wild Fork on the GrillGrates with some frozen McCain beer-battered onion rings. Those were some damn fine dogs.
Mustard, ketchup, cheddar cheese, Hatch green chile.
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Noods.
The noods are some nukeable Pad Thai rice noods. Pretty good, but I need to dry 'em off after nuking if I'm going to get that Pad See Ew char on 'em. Pork belly, spicy stir fry sauce, a big wallop of chili crisp, and an omelette. Pretty dang good for making it up as I go.Comment
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KBQ ribs for Halloween. I only made 6 racks this year because it was too cold for many to hangout. But we have the hot whiskey cider, ribs, chili and shots for the parents.
These came out great. I went simple. Black pepper, salt, granulated garlic, granulated onion and some live fire smoke!
My niece, nephew and their friends did well. Just an insane amount of candy. The candy trading was epic.
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As texastweeter said above, "tough acts to follow" so I'm gonna give everyone who follows me a low bar.
In the spirit of Halloween, we wanted to make something spooktacular.
Started off with 1 lb. of freshly ground beef chuck.
Added 0.5 lbs. of freshly ground pork neck meat.
Browned the meat with the Mirepoix in my first ever attempt at making haunted hamburger helper.
A before dinner cocktail to make any mistakes during this cook irrelevant - Old Fashioned,
We reprised the Burrata salad from the night before since it was sooooooo goooooood.
The haunted hamburger helper didn't work out so I made Boolognese ragout instead. (See what I did there?)
And, the star of this show, lemon and rosemary panna cotta, garnished with candied lemon peel and a rosemary sprig. It was accompanied by a draught of Gran Marnier. Seriously, folks, this is such a wonderful dessert because it's simple to make and the taste belies the complexity of the preparation. I almost felt guilty for not spending hours making it. Despite being made with heavy cream, it is light so the tastes of both the rosemary and lemon were noticeable but neither dominating.
Finis
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Bacon wrapped pork tenderloin with chimichuri aioli with sweet peppers and onions from the griddle.
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Prime Porterhouse locally sourced from friends in the beef business. It was excellent.
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Beef patties on the Breville, Hot Wings and Bacon
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I pulled the 22 kettle out of the table and put the legs back on, first time I’ve done that since 2019, when I got the table.
wheeled it around To the front, it is a bit cold out. I sat in the garage with my buddy Crosby, enjoyed half of cigar and a pour of 101 wild turkey and just enjoyed the time before daylight changes.
Grilled up some johnsonville brats, seems that Crosby gave me the sniff of approval on the cook.
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