Oven roasted and butter finished potatoes with carrots added in half way. Sliced short ribs, topped with purple onion and green onion.
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Last edited by Richard Chrz; December 4, 2023, 09:00 PM. -
Golden Fried Rice with Salmon
found this recipe on Bon Apetite - made a few additions to bring up the flavor a bit. I really enjoyed this dish - I’ve never used salmon in the wok or with stir fry. I usually go with beef, chicken or pork but this was a nice change. I need to get some black sesame seed, that would have popped on this dish!
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Been awhile since I've done smoked burgers, which actually is one of my most favorite things to do on the pellet grill. I picked up some 80/20 ground chuck at my local HEB and it turned out to perhaps be the freshest ground beef I've ever had (and their ground beef is usually pretty fresh).
I formed it into 1/3 lb patties and dusted them generously on both sides with Meat Church / Matt Pittman's Holy Cow rub, my favorite rub for all things beef.
Here we are just after being placed on the Chimp.
I let these roll at 275 F Pro mode until they hit 150 F. This took about an hour. I find that cooking burgers at 275 F keeps more of the fat from rendering out than if I do 325 or 350 F. (And supposedly, I get more smoke at the lower temp as well.)
I then put the cheese on and let them go for another three minutes.
And plated up.....the way I (mostly) like it: bottom brioche bun, Hellmann's mayo, leafy lettuce, burger, cheddar cheese, dill fresh-pack pickles (I prefer pickled jalapeños, but I didn't have any), Whataburger mustard (because, Texas), and the top bun.
The pellet grill gives just the perfect amount of smoke for ground beef. Yum.
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Last night: meatloaf loosely based on Kent Rollins recipe. 2 1/2 lbs venison and brisket blend with 1 lb of breakfast sausage. I added more veggies (carrots and celery and Poblano pepper) and I used a lot less honey in the glaze - I was in a savory mood. Turned out good, the meatloaf sandwich I had for lunch was excellent.
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Tonight I made French onion soup loosely based on the video recently posted by Townsends on youtube. Near the beginning he reads a recipe version using cullis - a rich stock, similar to a thin gravy, that is made with ham, stock, and lightly seasoned with S&P, mace, clove, and lemon. I made some a couple of years ago and had 2 qts in the freezer.
I sliced 12 onions and caramelized them in 1/2 lb butter plus 1/2 tsp salt. I added 2 qts cullis, 1 pint venison stock, two big sprigs of thyme from the garden, and black pepper to taste. It turned out great, tastes a lot like modern French onion soup but a little more complex.
#12 Dutch oven 2/3 filled with onions - they had wilted a bit when I took the photo.
Caramelized
Soups On!
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Cooked a tritip on the Primo this weekend. My local Costco seems only to have Select grade nowadays but it still tasted great. Sorry, no plated pics--the crew was hungry and went at it as soon as I carved.
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Pan seared flank steak, salsa verde, pan fried hashbrowns … Yum
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Steak and hashbrowns....I need to do that one of these days. -
Michael_in_TX steak and hashbrowns is awesome. They go together like peanut butter and jelly!
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I did SVQ spares again. I lean on this method when I cannot guarantee I’ll be able to tend the grill for several hours. I channeled my inner Troutman and give you a close up. Brussels and tater salad. Unconventional pairing, but I was craving tater salad and had to use the Brussels.
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Meals lately have consisted of quick and easy but I mixed up some peanut sauce to go on top of rice, pork, and broccoli that a neighbor brought over and last night used the leftover peanut sauce on a pizza. Thought you all might enjoy.
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A meal from last week, slow roasted chuck, homemade pappardelle noodles, and a homemade mushroom cream sauce.
Last edited by Richard Chrz; December 5, 2023, 11:02 AM.Comment
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Spinaker , I will do, but first I need to write it down, I just do this by feel, and taste. But I know my wife will not complain if I make it a few more times, to write it down. -
Sweet! No hurry, but it looks waaaaay too good to pass up. I have been typing out my recipes for BBQ stuff and keeping it in my Dropbox for me to send to people when they ask for recipes. I kinda got tired of people asking me how to make burnt ends, brisket etc. and then having to explain everything all the time. It is nice to be able to send the recipe to people quickly.
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Ok, we finished out the semester and year with the college community group that's been having a Bible study at our house every Monday since August, and I decided to do a stir fry on the Camp Chef flat top for our final meal. The kids seemed to eat it up pretty well - they tore through 5 pounds of teriyaki chicken!
We had a lot of rain in the past couple of weeks, and sadly I have not thought to uncover the griddle. It was a mess and required about 20 minutes of elbow grease with chain mail and rags, and a round of reseasoning an hour before I got to cooking. I think the water-proof nature of the Camp Chef cover is deteriorating. I see a hard top in my future, but after Christmas expenses are behind us...
Got started with the chicken and onions for the fried rice... and in looking at this picture, that sure doesn't SEEM like 5 pounds of boneless skinless thighs, but it was, minus a little fat and gristle I tossed while chopping...
Here we are later in the cook, with the rice almost done...
Now, I think I've mentioned this before, but *THIS* is what happens if you leave your spatula too close to the griddle on the side tables on the Camp Chef flat top. A *LOT* of heat comes up through the vents that are cut into the griddle facing edge of those folding side tables. DO NOT LEAVE your spatula there, unless you want it to look like mine!
One of my kids got me this griddle tool last year, and I *FINALLY* remembered I had it, and pulled it out. Great for shoveling stuff off the griddle and into pans!
After the rice, I got some cabbage and a veggie mix going...
And that is a wrap! I carried the food in in several foil pans, and all the "mise en place" containers, leaving this mess in the sink for Yvonne... A sheet pan for the rice which I cooled in the fridge before frying, at least 8 bowls used for various ingredients for the cook, and a half dozen dirty tools...
Stir fries go fast - make sure you have ALL the stuff you need prepped and ready to go. For the backyard griddle, I love this big nesting set of metal bowls and lids we've got to put all the prepped stuff in.
I was back in the dark backyard giving the griddle some more TLC and another round of seasoning at 10pm, after the kids left. Fun fun fun...
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Attjack do you wipe down with oil after your griddle cools down, or just burn the oil off after a cook, then let it cook down, and call it done?
I tend to wipe with some oil before covering after the griddle cools down, and am wondering if some of that brown was rancid oil, as I didn't touch the griddle for about 2 months. -
I am pretty good about my shutdown routine. I scrape, hit it with water, scrape, add a tiny amount of avocado oil, and wipe it down while still hot 90% of the time. Some cooks just require a scrape and wipe with whatever fat was rendered during the cook. Then the EVO dome goes on it. The quality of the stainless is very apparent as is the steel the cooking surface is made of. I have checked out Blackstones and there is no comparison.
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Steak night over the weekend, too lazy to do a formal photo shoot so just some iPhone images. Had a small tri-tip in the freezer and some NY strips. My son is doing an internship in the HEB IT department and as such has the employee discount which is normally 10% everyday (you know where I'm shopping exclusively!). On top of that they are offering over the holidays an additional 15%, so 25% over all on all HEB products whcih INCLUDES meat !!! My freezer is going to get packed to the max with Prime 1 steaks and chops !!! Just thought I'd gloat a little bit.
Anyway, the NY strips are part of the haul from Thanksgiving discount week. Of course I SVQ'd the steaks (I'm dedicating this cook to my good friend Huskee) and grilled off the chipotle sausage and boudin. Love me some discounted Prime 1 steaks !!!
Start with a little water (sorry for the stock photo).....
Then the hot sear ....
And then "into my belly" ....
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This cook started on Wednesday, Nov 29th, which was aging a boneless rib roast for a few days:
This is a technique I picked up from Alton Brown a few years ago, which is based on his standing rib roast. I've done this a number of times with excellent results, but this time was different.
I pulled the roast from the fridge Sunday afternoon and unwrapped from the gauze. I rubbed with a neutral oil and seasoned with my own all-purpose beef rub/seasoning:
I put a probe in, set the oven temp to 275F (it was raining, so I couldn't cook outside), and roasted until an internal temp of 118F. I allowed to rest for 30 minutes, expecting some carryover cooking, which didn't quite happen, but more on that later. Here we are during resting:
After resting, I put in the oven at 500F for about 15 minutes, until it got dark and crusty. It smelled great when I pulled it.
After cutting, I started to see the problem: it was overcooked outside and undercooked inside:
Long story short, I served what I could, and returned some of the roast to the oven. No plating pics because I was just trying to rescue dinner. However, the bigger problem ended up being the meat itself. It was one of the toughest, sinewiest** cuts of meat I've ever dealt with. My family was very gracious as they attempted to gnaw and chomp through their meal, but I was disappointed. Seriously, my family was so nice about it, it was heartwarming.
Fast forward, two days.... In my house, my kids know that when there's a problem, Dad's solution is almost always epoxy. Well, in the case of cooking, my solution is almost always a pressure cooker. So after some deliberation about what to do with terrible cut of meat, I decided to toss the carved up pieces into the pressure cooker with some beef/onion au jus that I learned to make from ecowper , for the liquid:
30 minutes high pressure, natural release, then shredded:
Now this is awesome. Not what I expected to make, but totally better. The collagen broke down, the fat (not a lot, mind you), melted away, and I'm left with at least one really good meal.
And that, my friends, is what I'm cooking.
** Is sinewiest a word? It is now.
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When it's taco Tuesday but Troutman just posted egg rolls so you want those too... taco egg rolls? Really there is nothing egg roll about this other than the wrapper but they sure were good.
Only one made the glamour shot, the others did not. Time to go put on some sweatpants and embrace the food coma.
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