Tonkatsu ramen with some new noods. Soy-Miso bacon, Banchan's for a tare, chili oil and the rendered fat from the bacon, and a damn near perfect 6 minute egg.
And the Christmas roast and restocking the freezer got sorted in one fell swoop. Might have to go get some chuck and short rib and get the grinder out, because there's going to be a good bit of trim.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
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Temp Spike
I had a good friend stop over today to enjoy a pour of JD SBBP Rye, and a pizza, he left behind a Blantons and a bottle of scotch. He left with more pizza, and a loaf of Cranberry Walnut
barelfly thank you for saying that, because that is how I see it, so many incredible cooks happening on this site. Everyone here clearly enjoys cooking, and it shows! There is no “better cook” there is cooks that we all are enjoying our versions, and sometimes we take a bit of inspiration from each other to try new things,
Last edited by Richard Chrz; December 20, 2023, 11:05 PM.
Seasoned up a couple racks of baby backs and threw them on the smoker at 250°F. Smoked for 2 hrs, wrapped for about 1 hr 15 min with brown sugar, butter, honey and a light drizzle of Apple Chipotle BBQ sauce. Unwrapped and placed back on the smoker for 10 minutes with another light drizzle of sauce to tack up a bit. Easy, tender, & absolutely delicious!!!
Last night I made a Senegalese dish called Poulet Mafé for the first time. Chicken, cabbage, carrots, potatoes, and sweet potatoes in a savory, umami, nutty peanut sauce. Holy cow, was this good! I can see why this is considered comfort food. ⭐⭐⭐⭐⭐, I will definitely make it again.
My lovely bride has been making this crockpot pot roast recipe for years, something found on the web that is most commonly titled Mississippi Pot Roast, such as here: https://belleofthekitchen.com/mississippi-pot-roast/
It is as simple as it gets: put a chuck roast in the crockpot straight from the package, sprinkle it with one packet of dry ranch dressing mix and one packet of dry au jus mix, chunk up a stick of unsalted butter and toss 'em in there, and then half a dozen small pepperoncinis on top. Cook on low for 7-8 hours then serve.
My lovely bride loads up the crockpot with carrots and taters, and typically serves with some egg noodles. SO good and fall-off-a-log easy to make.
It'd been going a little while when I remembered to take some pics:
About halfway done:
Aaaaaaand:
Super tender and flavorful, and the broth picks up just a hint of heat from the 'cinis. A great work-day meal, given that it's hands free and is a meal in a pot at the end of the day...
Last edited by DaveD; December 20, 2023, 05:16 PM.
I forgot to add that I've started adding mushrooms when we do this cook. I saute the sliced mushrooms to remove the water and then add them during the last 2 hours of the cook.
Bogy that's the way my ex-MIL did it. In college, when all I ate was ramen noodles, I would go to her house to eat. I'd casually ask, "do you have any pot-roast?"
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
Tonight was the first cook from my Porter Road bounty from Secret Santa Dadof3Illinois . Went with the chicken thighs. The recipe I followed was my first cook from Chasing Smoke: Cooking Over Fire Around the Levant. The book had been recommended by ecowper and his interest in it sparked most of what I sent him as my Secret Santa recipient.
This was a simple cook, meant for spatchcocked whole chicken. It's called Spatchcocked Chicken with Mediterranean Spices. The spices are a mix of ras el hanout, sumac and black pepper. It's applied to brined (I dry brined) chicken as a paste in olive oil as it goes on the grill.
Off the grill:
Served with some saffron rice and that's a complete weeknight meal.
I had my doubts whether much flavor would stick to the chicken, but it was fantastic. Definitely high quality chicken from Porter Road and this spice mix really took it over the top.
Comfort food at its finest! Smoked Mac & Cheese! I use the recipe on the free side with some tweaks. I use cavatappi pasta, sharp cheddar and colby cheeses, 8 oz each, and 18 grams of sodium citrate for that lovely gooey cheesiness. I also add 18 oz of sliced andouille sausage.
Sometimes I wonder why we bother cooking this....so tasty as is....
On the Chimp we go at 350 F for 50 minutes....
Oh, yeah, I forgot.....this is why we cook this....
A nice dusting of cayenne is always good.
It is so stupidly good. And so unhealthy....there's half a stick of butter and two cups of whole milk in here! But that crunchy panko top is to die for! YUM!
I tried the sodium citrate and it got negative reviews in the homestead so I’ve got a bag laying around here if you’re interested. Besides that I just make this in the oven and it has become a near weekly dish. I think we use a little more butter on account is scaling up the panko 1.5.
Andrrr - I use just enough butter to get the panko well-coated before I put it on. I'm still going through my initial bag! Only using it 18 grams at a time makes it last a while lol.
SheilaAnn -- it helps the cheese keep its emulsion when melted; it melts it evenly, and ever since I've started using it, I've never had the cheeses even threaten to separate.
Hot and fast smoked spatchcocked chicken tonight. Rubbed/dry brined with KosmosQ’s Killer Honey Bee rub. Fired up the KJ Classic with jealous devil lump and a few pecan chunks for smoke. Smoked at 375F-ish. Turned out great! Moist, juicy, and flavorful with great skin. Served with steamed asparagus. ‘‘Twas a fine meal.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
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