Stirfry.. chicken
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Chuck Eye Steaks, with Eggs, and my Pickled Jalapenos
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Got called off the bench to grill a few lamb chops last night on my SIL's gasser.
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Spinned some birds. Tried something new(for me). Used Duke’s mayo as my binder and then went with my rub. Skin was delightfully crisp.
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Amanda wanted grilled cheese and tomato bisque.Attached FilesComment
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It's Kent rollins recipe online with an e tra 1/2 cup of cream, that's it. au4stree
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I've never had Tomato Bisque, but that looks good.Comment
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A quick samich between football games 😁Attached FilesComment
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I smoked a turkey, but cut it into parts before cooking. Dry brined the night before, and used Simon and Garfunkel rub.Comment
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It was in the low 60’s today so I decided to cook inside. 🥸 One of the things I like about fall/winter is cooking soups, stews, chili and gumbo. When it’s 90*-100*, not so much…..anyway, I haven’t made a stew in close to a year and thought it was about time for another pot. Almost forgot how good this stuff is! Browned chuck roast, onions, celery, carrots, potatoes, green peas, tomato sauce, beef broth, garlic, red wine and seasonings. Of course it had to be served with cone bread!
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Panhead John you are going to need a comforting meal like this after the Jags open a can of whoop ass in Houston today. I hope you have leftovers 😂 -
hoovarmin Hey Dave, couple’s figure skating comes on at noon! You gonna watch it?Last edited by Panhead John; November 26, 2023, 06:11 PM.
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Haven’t cooked much for four months. Basically had no kitchen—no pots, pans, silverware, etc. Just before Memorial Day weekend, we discovered a leak which resulted in the lower kitchen cabinets being torn out, so the cooktop, microwave, and oven were gone; the wood floor in the hall, kitchen, and den were removed and replaced, carpet pad on two-month-old carpet removed and replaced. All finally replaced, repainted, and 50 boxes of mostly kitchen stuff back in the cabinets. The solenoid on the dishwasher failed and leaked slowly down to the slab, under the wood floor, etc. It was a pain in the neck and inconvenient, but no one was sick, got fired, or had a wreck, so we tried to make the best of a bad situation. Anyway, the last three or so weeks, I’ve been back on the grill and smoker. Did some burgers, pork tenderloin, stuffed jalapeños, moinks, pulled pork, smoked beans—making up for lost time.
We had Thanksgiving with friends and my daughter, six in total. I volunteered to smoke the meat. I did a double smoked ham with an orange-cranberry marmalade bourbon glaze and two Turkey breasts.
They all turned out great if I do say so myself. I had a hard time finding Turkey lobes, so I tried a hack. I bought two oven roasted breasts at Costco when I got the ham. I injected with Tony Chachere’s garlic and herb butter injection and rubbed with Meat Church garlic and herb just like fresh ones I figured I wouldn’t have to cook to 160° since it was already cooked, so I smoked them at 250° with the ham, pulled at 140° like the ham. And it worked! Great flavor, not dry, and I’d do it again.
I hope everyone had a great day!
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The redfish I caught Thursday seemed like the perfect opportunity to try Troutman 's Tacos de Pescado recipe
Troutman's Seafood Taco Sauce will be a staple in our kitchen from here ever-after!
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A Saturday afternoon, belated Thanksgiving Dinner main entree, non-traditional. We’re card-carrying non-traditionalists at this house when it comes to holiday food.
A choice grade beef rib roast from Costco that I deboned then tied, after slathering an aromatic poultice of evoo, rosemary, thyme, garlic, parsley and onion on it.
About an hour into the cook on my trusty SNS in indirect mode, using Kingsford Pro briquettes and hickory chunks.
Two hours in and browning nicely, with a tip o’ the hat to Mr. Maillard for giving us a scientific explanation how this deliciousness occurs.
The final product was an extremely tasty and moist slab of red meat. I cooked it to an IT of 129F.
Once the roast was brought in, with all the kids and adult family members waiting to eat, it got chaotic so yours truly didn’t take pix of it sliced or of the sides. 🙄
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Cooking on the baby offset in the "snow" today.
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