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Last edited by Panhead John; December 1, 2023, 04:52 PM. -
With all the griddle reviews and talk lately, I remembered I ain’t done no griddlin’ lately. Decided to fix that. Chicken and shrimp stir fry.
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Clawbear57 I season it with……salt and pepper…😉 Actually there’s no real seasoning required on the Pit Boss. I just spread a light coat of canola oil on it after cleaning. -
jfmorris The Udon noodles sold at Kroger are really good, that’s what these were. They’re precooked, you just break them up and mix em in for the last few minutes of the cook.
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Salmon marinated in miso, sake, sugar, and soy sauce. Carrots sauteed in butter, sweet potatoes, and brown Jasmine rice.
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Three organic turkey breasts from Wild Fork. I wasn’t going to post this cook so I didn’t take any pics of raw or cooking stages. But they came out so pretty…Comment
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One of my go to dishes when dining alone..
shrimp and grits
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So if yall saw my other thread, you know I recently got (for $15 of someone else's money) a personal deep fryer. Tonight I used it for its primary use case: fried shrimp!
Here's a photo of what it looks like. It holds 1.5 L (48 oz) of oil.
Now, there are 5 billion fried shrimp recipes on the interwebs, so I kinda made this up as I went along. To a cup of buttermilk, I added about 2 tbl of hot sauce (Louisiana-style, of course), and two beaten eggs, and let the shrimp hang out in that for fifteen minutes while the peanut oil came up to temp (350 F).
For the breading I did 2/3 cup cornmeal + 1/3 cup AP flour. (Clearly going southern-style here.) To that I added the usual gamut of cajun-esque seasonings: paprika, garlic powder, salt, pepper, cayenne.
Here's the stations all set up.
And after breading....
My choice to only do half of the shrimp at a time worked out well. They came out perfect. Only took two minutes in the oil for each batch.
Frying photo (bubbles!):
I dumped each batch on a wire rack over a sheet tray to let them drain. After just a bit to let them drain and cool, I plated them up with some (alas, store-bought) remoulade.
These were AMAZING. Best fried shrimp I've ever done! No sogginess; no oiliness. Shrimp cooked perfectly and "snapped" when you bite them. Also, cornmeal is the way to go.....love the rustic southern-style, yum-yum!
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texastweeter Now that is an excellent idea! (Haven't been there in ages, which is weird as it is like just 25 minutes from my house.) -
That is one of my favorite spots in the world. The civiche, black pearl po boy, and oysters are great. The soft shell crab po boy is the best ever.
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Processing a small deer that was given to me by a friend. Used the bones and scraps for stock: 2 1/2 gallons.
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Sausages...
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Lighting the fire pit just to sear a sous vide eye of round roast would be overkill. But since it was already going, why not! I'm doing this for sliced deli-style roast beef, so it was already refrigerated before I seared it. That's why there's not really any juice - it's still cold inside.
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As seen elsewhere on the pit… 15 pound choice brisket, flat injected, smoked for 16 hours on the SNS Deluxe Kamado, in kamado mode.
And very quickly gone…
All I got was a little point…
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Made a big pot of chili for tomorrow's Chili Lunch fundraiser at our church. Lisa and I had to do quality control tonight, of course.
Started with a three pound Angus chuck roast smoked to 165.
Because this was made for a crowd that likely will have some folks who don't want hot chile flavor, I kept it mild. Used 5 anchos, one pasilla and one guajillo. Partly to aggravate the Texans here and partly to stretch the chili further, I added a couple of cans of fire roasted tomatoes and a couple of cans of dark red kidney beans.
Turned out fine.
After the big pot has cooled some more, I'll transfer into the pot from the Instant Pot to refrigerate overnight. I'm hoping there's some left over after filling that pot so I can save some next week while Lisa is out of town.Comment
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1 for the beans. It really looks delicious.Comment
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