Reverse seared porterhouse, cold grate method, on the SnS kettle.
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Tried Malcolm Reed's approach to country style ribs (several folks had recommended his version when I searched). They were fun and turned out great.
Let's pick up the action at the braising step. Edit: I subbed chicken broth for the pineapple juice for diluting our homemade sauce for the braise.
And then the sear with more sauce.
Plated up with some slaw.
And finally a messy picture to show the nice smoke ring.
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Bacon curing pic.Attached FilesComment
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baked a piece of salmon with honey and mustard glaze, peas and mixed veggies from a can. Macaroni salad from Wally World.
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In my effort to try to get more vegetables in my diet, I continued my exploration of Greek cooking this evening with Σπετσοφάι or Spetzofai (spetz-oh-fa-i). It originates from the Thessalonian region is eastern Greece, just north of the Thermaic Gulf. It is a very simple dish, comprising sausage, lots of bell peppers, tomato, garlic, and oregano.
It is traditionally done with lamb sausage, but I did a Texas take on it and used brisket sausage.
Here is the brisket sausage getting all browned up.
Next you soften a large amount of peppers in the pan. I used a combination of sliced red and yellow bell peppers, and red, yellow, and orange whole mini-bell peppers. (Peppers cooking in brisket fat? Yes, please!)
Once those have softened, you add some garlic and tomato paste, let that fry up for a moment, then add a can of crushed tomatoes. (I used Muir Glen fire-roasted, my favorite.) For the spices one adds salt, pepper, a little sugar to counteract the acidity of the tomatoes, a bit of red pepper flakes, and a generous dose of oregano.
Stir everything together and let it simmer for a good 15 minutes and here we are.
A few slices of toast drizzled with EVOO and we are easily plated up.
This was surprisingly tasty. (Well, I mean, it has sausage....) The tomato sauce, oregano, and garlic just blended in so well with the sausage. The bell peppers provided a nice contrast to the sausage and were flavorful in their own right. (I've always thought red bell pepper has significant more flavor than the other colors, especially green.)
A nice something-different weeknight cook.
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DaveD lol....I credit decades of formal academic writing for that!
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I haven’t done any stuffed bell peppers in quite a while, thought I’d fix that. Last night I made some boudin stuffed bell peppers, with a little twist I haven’t tried before. In addition to the boudin, I sautéed some onion and a jalapeño to add to the mix. I also added some diced tomato and topped em with some pepper jack cheese at the end. Turned out really well, some of the best I’ve made! Also made a pot of pintos. [no chili added]. Beans were made with sautéed onions and jalapeño, bacon and ham hock meat, a can of Rotel, chili powder, cumin, paprika and garlic……👍
Ready for the oven
45 minutes later
Actual untouched photo of peppers with melted cheese!
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We had something new tonight. I’m posting because I had never heard of these before. Mock Chicken Legs. A friend gave a package to me. He gets them from a butcher shop way up in northern Wisconsin somewhere. What’s really weird is there is zero chicken in them!
Basically a log of ground beef, pork, some filler, and various spices. They’re breaded with seasoned bread crumbs.
I was told to sear them a bit in oil then into a 375 oven until an IT of 165. About 30 minutes. I served them with mashers, pork gravy (jarred), and some buttered corn. Delicious!! Who would have guessed? 🤷♂️ Anyway, wifey and me loved them.Comment
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Interesting....like little mini meatloafs. I wonder why they're called mock chicken? -
Michael_in_TX According to my mom, when she was growing up they were served on a stick
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Chickity China, The Chinese Chicken. Boneless, skinless thighs baked at 365F/185C for 25 minutes foil covered then 25 uncovered. Toss them in a sauce of shoyu, oyster sauce, honey, brown sugar, garlic, ginger, with some chopped green onion, into a foil-lined baking pan, pour remaining sauce on top. Baste the thighs with the pan liquid at the midpoint when removing the foil. Then put under a broiler for 2-3 min at the very end (aim for ITs around 175F/80C). Plated with jasmine rice and zucchini, with generous coatings of the pan sauce.
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My first attempt at spinning a Rack of Pork on the Weber Kettle. Very tender, moist and full of flavor.
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Friday night pizza night.
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Here's tonight's cook. I didn't get a lot of pictures. With our 3 grandsons it gets a bit crazy. A rack of St Louis cut ribs and a 2.5# choice top round. I cut the rack in half and removed the membrane. Seasoned last night with Meatheads Pork Rub. The roast brined last night. Today BBR Rub. All hung on the PBJ with B&B and a couple of Char Logs. Everything was fantastic. Even my wife who is cautious when I use charcoal couldn't stop raving about everything. My daughter made the potato pancakes. That with my wife's apple sauce, oh yea. Not your typical Chanukah meal but it works for us
Lots of leftover roast too. Roast beef sammich in my future.
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Yes, I am stupid enough to post my Friday night pizza after Richard's. Sourdough crust, hastily made this afternoon, no sauce, just some olive oil on the crust, and no pepperonis on my wife's side. Vegetable based cheese on her side, cow based cheese on mine. Plus leftover toppings from our last pizza. She said her side was good, and I liked mine.
The pizza was baked on a baking stone, then put on the pizza steel to cut. And I used the fine china to plate the pizza.
Last edited by Bogy; December 9, 2023, 10:54 AM.Comment
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Michael_in_TX this is the pizza dough recipe I use. With a stand mixer. I do all my recipes with a stand mixer because I'm old and lazy. As the instructions say, it's a very forgiving recipe. It uses a lot of starter, so it rises pretty fast. I had a decent crust in about six hours. All you need is starter. https://www.pantrymama.com/sourdough...ugh-thermomix/ -
Bogy Thank you! That will certainly get me started.
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