EZ Dindin
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Today I transitioned the Sprit from griddle to grill. I put the griddle in the carry bag and out to the garage. During the warm months kept in the bag on the deck. I used it for the grates too. I don't want to have to search for it in 2 ft. of snow.
Now, on to cooking. 1st a couple of chicken breasts for my wife. Then a skirt steak with some potatoes for me and leftovers for my wife. Both chicken and beef in a marinade my wife put together.
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Well, barelfly posted a few days ago about making Golden Salmon Fired Rice. Wife is out tonight so that means it is seafood night for me (wife doesn't eat seafood) so I decided to give it a try.
I did my own version and it turned out fantastic.
I took a 6 oz salmon filet and cut it up into 1/2" cubes. I added those to some frozen peas and diced carrots. I added about 3 tbl of avocado oil to a screaming hot 10" cast iron skillet.
To that I added about a cup of two-day-old brown rice and, well, fried the rice for about a minute. I then added the salmon and vegetables, constantly stiring. When the salmon was cooked to my liking (just as it starts to flake), I pushed everything to the edges of the skillet and added in two beaten eggs.
Once I got their scramble going, I mixed everything together. I then killed the heat and added 2 tbl of soy sauce, a generous dash of red pepper flakes, and a drizzle of toasted sesame oil. One final mix and it was off to the plate, followed by a final dash of furikake:
That was so good. And everything cooks in a single pan, too!
The trick to these things is stupidly high heat. This took 3-4 minutes at most to do. I also like how some of the rice got a little crunchy as well as the salmon skin. Yum!Comment
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Nice bachelor meal, Michael_in_TX ! I'm impressed you did all that in a skillet. I like the idea of the furikake as a finishing touch.
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This thread is probably the high point of my day, pretty much every day.Comment
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Cast Iron Stuffed Chicken Breast!
Stuffed chicken breast with a cream cheese, basil & tomato feta, Parmesan, and sun-dried tomato mixture. Seasoned with SPG and paprika. Simple & Delicious!!!Attached FilesComment
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Chicken with an irresistible coating of Alabama white sauce applied in the last 10 minutes of cooking while it hung in the Bronco. I lost track of the cooking time, but once the Bronco hit 250º, the bird was hung over the coals with a piece of oak for smoke. I let the temps slowly increase over the cooking time. When I pulled the bird at 155º, the temperature of the Bronco was 380º. A few weeks back, I hung a chicken with temps ranging from 370º to 390 and burned the skin before the meat was ready.
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I made chicken chile verde again, this time with no broth (my bad!). Served with Indian Pozole, avocado and chips. Good stuff!
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I shared this earlier in my sourdough thread. This past weekend’s pizza. 96 hour ferment, my sauce, topped with Italian sausage, pepperoni, onions, and green olives. I’m zeroing in on one what I want from this pizza.
i was invited and encouraged to compete in a best pizza in the area competition, I would have had to make about 60 pizzas though, I do not have the processes, or anyone trained in helping me for that amount., so I passed on the opportunity to compete. But thought, maybe I should work on the process more so that if I get asked again sometime, I would be more ready. I’m not ready, but I’m closer than I was a few weeks ago when I was asked. Also felt good to be asked, never thought that would happen when I started learning this pizza.
Last edited by Richard Chrz; December 6, 2023, 08:45 AM.Comment
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Thank you everyone.
BBryans3 that is the type of challenge I would love and feed off of. But I have some giant control issues that need to be used.
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Sirloin Strip, and eggs
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Homemade semolina pasta, butter cream sauce, and shrimp. Topped with fresh parm and green onion.
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Tonight I moved to the indoor griddle. Steak and cheese. Candied jalaepeno, salt and pepper. A slice of provolone in the cook on the griddle. Then a slice in the toaster to melt on and toast the bread. Same Tatars as yesterday.
Tomorrow I prep the roast and I added a rack of St. Louis cut ribs for a Friday cook. All done on the Pit Barrel Cooker. A traditional Chanukah meal. My daughter and team will be joining the gathering.
WARNING: There might be some pictures of the prep, cook and feast.
A Happy Chanukah to those who celebrate.
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A few months ago, Matt Pittman / Meat Church did a video in which he showed what he often does for a typical weeknight meal for his family. He uses some of Lawry's marinades on pork tenderloin. I've tried several of these and they are very good.
I tried a new one tonight, Mesquite and Lime, and I think it is my favorite. It's the most BBQ-oriented of all of them I've tried thus far.
Prep is easy....trim the silverskin off of some pork tenderloin, put in ziplock bag, and add the entire bottle of marinade. I've done anywhere from eight hours to two full days and they turn out just fine. (Today's was two full days.)
To cook, I got a screaming hot fire going.....
... then seared the tenderloins about 90 seconds on each side.
I then moved them to the indirect side of the grill, put in a meat thermometer (hadn't used my Weber Connect in awhile, forgot how much fun it is to use), tossed in two small cherrywood chunks, and let the tenderloins go until they hit 140 F internal, which took about 30 minutes.
While these were going, I had some sweet potato going on in the Chimp. I took a sweet potato, diced it up, and mixed it with olive oil, chili powder, and salt. 20 minutes at 400 F and it was done.
(Using two grills at the same time is fun!)
Here's the tenderloin, carved up. Love that color....and I nailed the char and doneness!
All plated up!
So good and so easy. This is definitely going on the weeknight rotation!
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Mala spice chicken, 5 spice hot honey carrots over coconut rice, and naval oranges.
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Tonight’s dinner.
Rack o’ lamb slathered with an herb rub.
Cooked to IT of 132 then seared on the SNS. I used a very small piece cherry wood for smoke.
After the grill is gone. With apologies to the Eagles.
Plated, with sides of fondant potatoes, broccoli with bernaise and leftover cranberry relish from Thanksgiving. The relish turned out to be a perfect acidic foil for the rich lamb. The confluence of the potato sauce, bernaise and cranberry relish liquid was unintentional but creates some cool island boundaries for each side.
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