As it is raining for the rest of the week....(glorious, wonderful rain)..... I'm having to do something I haven't had to do in four months: figure out food I can cook inside!
So tonight was meatball subs, based on a Malcom Reed recipe. I follow his lead and do half ground chuck and half mild Italian sausage. They are so good....the background notes of fennel are wonderful.
The sauce is made with Muir Glen fire-roasted tomatoes as I needed to get some flame in there somehow.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
100 Meatball Soup, which I just made up. It’s a vegetable drawer soup: whatever is in the vegetable drawer goes into the soup. So you got your onion, carrots, celery, some leeks, a couple-t’ree potatoes, some frozen corn and frozen peas, a nice Parmesan rind, some spinach… about a tablespoon of tomato paste, three sprigs of thyme, a couple bay leaves, 8 cups of chicken stock… am I missing anything? Oh yeah. 100 little Italian style meatballs!
Troutman sort of, that’s what inspired it. I didn’t use any sausage, and there are a lot more vegetables than you would find in wedding soup. I forgot to mention, that there’s a quarter head of cabbage in it, too.
My soups always turn out like stone soup, from the old fable. I start making it, and then I think, “Oh! I have some [zucchini, spinach, mushrooms, cabbage, whatever]! That would go great in this!” It was going to be chicken, and then my sister suggested meatballs, and here we are!
SUMMER IS HERE! Most of us wait for this, and here it finally is.
Welcome to the new Show Us What You're Cooking, (SUWYC) Volume 30 - SUMMER 2023!
Here's a link to the expired Vol 29, Spring 2023: https://pitmaster.amazingribs.com/forum/food-recipes-techniques-show-us-what-youre-cooking/show-tell/1394252-show-us-what-you-re
In summary, pressure canned, arbol and serrano peppers, brown mustard seed, garlic.
A+ on this one. They have the right amount of heat, with a long, lingering burn. Oh so good. The quart won't last the week, I'll tell you that.
I was afraid they would come out mushy, but they are just like regular canned beans in consistency, which jives since canned green beans are produced the same way I did, sans the pickling stuff. I need to do this as a cold pack next time, so they are crispy.
I would put these on a sandwich, and in fact didn't think about it, as I had pulled pork for dinner. Maybe tomorrow.
Anyhow, I'll post this in recipes after I have a chance to produce a cold pack (refrigerator) batch.
Don't ask me what happened with Devil Beans #1. I have no idea.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Thick pork loin chops on the SNS …… SPG an hour prior to cooking, ran the SNS at 300F and brought the chops to 135F, painted with Columbia Gold, then seared over the direct fire.
Clawbear57 Dinner is promptly at whatever time I’m finished cooking. Show up anytime before that and you’ll have to settle for cocktails until dinner! You are welcome anytime my friend
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
Last night's Dinner was a Duroc Pork Chop from our local meat locker. Served with baked apples and delicata squash. The chop was grilled HOT on the BGE to about 140*.
My friend is an avid mushroom hunter..
He gave me some fresh chicken of the woods that he had shredded for soup earlier today. I sauteed some in butter/oil and seasoned them with MC Holy Cow.
served them up with smash burgers and fries.
SheilaAnn
Yes. Two different types.
He actually gave me some hen of the woods also, but these we’re definitely chicken.
I honestly can’t keep them straight, much to his consternation as he is very serious about his mushrooms…🤷🏼♂️
No comment on your ketchup disdain..😂
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Here are the wings done on the griddle. I'm impressed. Love the vortex. Definitely more crisp. But these were crisp, not crunchy. But what stood out was the moistness. All done with Frank's Wings Sauce. Brined a couple of hours with Meathead's Poultry Rub.
Maybe tomorrow.
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