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Last edited by Richard Chrz; November 16, 2023, 08:56 PM. -
I haven't been able to grill in so long that even though it was drizzling outside, I did some quick brats and peppers n' onions.
First, of course, we must feed the flame.
Now that the flame has been fed, the brats went on over direct heat until charred nicely, then I pulled them over and finished indirect to 160 F internal. (Forgot to get photos. Oops.) Following the brats were the peppers and onions, seasoned with avocado oil and Meat Church's Holy Cow seasoning.
I purposefully dropped a few onion slices onto the coals because it just smells amazing. And oh, that sizzle.
Here are some of the brats.... I don't worry too much about the split casings. As long as they aren't overcooked, they are plenty juicy. (These are the ubiquitous Johnsonville beer brats, btw.)
Here we are plated up! The sauce is Steven Raichlen's tangy cider vinegar dijon mustard sauce: https://barbecuebible.com/recipe/sou...arbecue-sauce/ (He has several variations of this in his books. I do equal parts of vinegar, mustard, and sugar. I also use apple cider vinegar.)
So good. While I prefer traditional mustard for hot dogs, Steven's mustard sauce pairs perfectly with the flavor of bratwurst. I went back for a second one.
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Last edited by ofelles; November 16, 2023, 08:16 PM.Comment
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Almost forgot to share tonight's meal. It turned out good, I'm happy!
Standard whole pork tenderloin cut into nice sized chops, I know, not really a chop but this is my story So there
Took the chop and salted lightly an hour before fire time and threw it on the CrapMaster. Too windy tonight, wide open couldn't generate 400f. It has fixed louvers on the back and a good wind will defeat it every time.
Time for pan fry, dab of Amish butter to help with rendering and let's rock. Browned Amish butter for the browns.
Hash browns were now ahead so shut them down and worked the chop, browned nicely and let it rest at 138.
Finished the hashbrowns and on the plate the chop was drooling juice perfect for scooping just as the the browns were finished.
I've been going through a patch where I am able to burn water, this turned out so well I'm proud enough to post!Attached FilesComment
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Miso marinaded cod, brussels sprout cake, and asparagus.
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hoovarmin mine too when I saw them advertised at my local grocery outlet so I bought a box. The directions said to bake @ 450 which I did. They were okay but next time I'll pop them in a skillet with some butter to finish them off and get some crisp on them. Would I buy them again? The verdict is still out but probably not.
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I went and cooked a Butterball turkey breast. The Frozen ones are in a bag. They are in a salt solution, so no brining is needed.
Seasoned with Traeger Pork and Poultry rub, Super Smoked for an hour at 225*F, basted with Ghee and set temp to 325*F, wrapped in foil with butter and honey. Finished at 165*F for rest time. The taste was really good. Made turkey gravy.
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Japanese Yakiniku.
Had a couple more cuts that I didn't get photos of. Their soy based sauce was outstanding and the miso sauce was delicious too.
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Salisbury steak with mushroom onion gravy.
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Grilled Mahi with rice and cauliflower. Trying to be healthy
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Deer Camp.dinner - Steak Frites
If anyone is ever around Nocona,Tx - they raise, butcher and sell their own beef.
they'll also process your deer and hogs
Highly recommend
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Friday night pizza did not come together like I thought…. French bread pizza to the rescue! Picked up a fresh loaf, Rao’s pizza sauce, mushrooms, pep, shallots, bunch of cheeses grated together blend. Tons of garlic butter. Homemade Caesar salad. Grated pecorino Romano.
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Tri-Tip, Cacio E Pepe, and broccoli for Friday night dinner …. After Stacy’s first Physical Therapy … oh boy
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Garlic-ginger flank steak on the gasser. Served with slow-cooked Tuscan kale and sauteed maitake mushrooms.
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Smoked some pork sausages [edit: neglected to include that I got them from Wild Fork] in the Pit Boss pellet rig for last night's dinner - a first for me, never made sausages outside before, only breakfast sausage on the stovetop. I gave them a hit of Jenni In A Bottle before going on but no other treatment. Let them run about 45 min on the low-T "smoke" setting until ITs were about 75F/24C, then bumped it up to 250-275F/120-135C the rest of the way. Pulled them out when ITs reached 165F/74C. No searing, just baked them in the smoker.
They were super tasty but the skins were pretty tough to bite through. Being my first rodeo, I don't know if that's a feature of the sausages themselves or whether this approach just isn't kind to sausage skins, in similar fashion to how poultry skin behaves at these temps...
Served with some McCain's oven fries and a bowl of Rancho Gordo Midnight Black beans, a portion left from when I made them to put in my turkey-black bean chili last month. The beans got a dash of RG's "La Paloma" chile sauce, which is packed with flavor but very little heat, something we picked up on impulse in our last RG order. Really tasty!
Last edited by DaveD; November 18, 2023, 12:58 PM.Comment
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texastweeter These were from Wild Fork, I'm editing the OP to include that... -
Sausages can be tricky--the results when smoking them can vary from brand to brand, I've found. I stick with a few fave brands and cook them in my PBC over live fire, taking them to 180°ish because I like the way the skin bites at that temperature. Plus at that higher temp they have more color on them. Get some Johnsonvilles and play around with your technique until you have your sausage game just the way you like it. Smoked sausage is so delicious that it's worth the extra research!
Kathryn
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