Pulled pork nachos! Scoops loaded with smoked pulled pig that I first reheated in the sous vide to 150F/65C, Hatch green chile, and shredded cheese. Baked in the oven at ~350F/175C for 12 minutes. Simple and effective (use only as directed).
And what would a post involving Scoops be without.......... the pinky shot!
(Seriously, holding one of those scoops, it's damn near impossible NOT to extend that pinky.)
WayneT I ended up getting a Mueller 6 qt DO. I originally ordered a Lodge from Amazon but for whatever reason, the order got screwed up. So I just got the Mueller. It has good reviews and I'm happy with it.
I love broccoli rice casserole! I have my aunties OG recipe handwritten. I’ve adjusted it a bit to suit my tastes. Read: real cheese, not velveta; real mushrooms, not cream of mushroom soup; fresh broccoli, not frozen; real butter, not margarine.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
My wife made some excellent Chicken Tortilla Soup tonight - Instapot style! We added some green chile in, recipe she used didn’t have that, but…..they just don’t know better!
SNS Deluxe
Cheaptex (Vortex knock-off)
Weber charcoal rotisserie (turkey making machine)
Weber charcoal baskets (only use with the turkey making machine)
Steelmade Flattop (griddle attachment for gasser)
Thermoworks Smoke
PartyQ
Spiral sliced ham with a balsamic-Dijon glaze. Wind decided to kick up this afternoon, so had to bake it indoor rather than in the kettle. No real argument, as my double-smoked hams always come out dry.
This is as nice as plating gets in our house on a weeknight. Kids don’t know how good they have it.
Since it was 10F today, I decided to go with something warm and comforting for dinner: Japanese nabe. There are different kinds of nabe, the word basically means "hotpot". This version, from https://www.justonecookbook.com/ , is called "Mille Feuille Nabe", or "a thousand leaves". You layer pork belly slices in between Napa cabbage leaves and cook them in a dashi broth. Simple ingredients cooked simply and they lead to a tremendously satisfying meal.
Having made this recipe a couple of times before, I incorporate two small changes. First, I put the ginger slices in with the dashi as I heat it up, then I put the slices in between the cabbage parcels as the recipe calls for. This gives the end result a stronger ginger flavor, which I prefer. Secondly, I add two generous pinches of ground white pepper to the dashi. The dipping sauce in pic #5 is ponzu with a few dashes of Japanese seven spice mix.
SWMBO has asked that this recipe be on regular rotation this winter, and I'm happy to oblige.
fzxdoc It's "nanami togarashi", Japanese 7 spice mix. It's got orange peel, chili peppers, ginger, seaweed, black sesame, white sesame, and black pepper.
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"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
NICE!!
I really need to consider doing pork chops. The Mrs doesn't really like them, or so she says (evidently she had them a lot growing up, so burned out on them), so I usually do pork tenderloin instead.
I cooked this very fat Mallard in my MAK grill last night. Set on 325 degrees. About 45 minutes. Used needle probes with my Thermoworks Controller. Cooked to internal temperature of 127 degrees. Came out just wonderful. Medium rare and nice pink breast. Very light smoke flavor. Coated breast with stone ground mustard that came through as a subtle flavor. So simple yet so tasty. Many years of cooking wild ducks has taught me that medium rare is the best way to go. It brings out the best nutty flavor and prevents the gamey flavor that comes with medium to well done wild ducks.
Last edited by Spinaker; January 16, 2024, 09:42 AM.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
Kenji's Instant Pot black beans over rice, sous vide pork tenderloin finished in CI with oil and butter, and a salad. I'm loving the Insant Pot. Autocorrect just made it the Insane Pot, and I could have left it that way.
So, with this artic cold, I'm finding new ways to entertain myself by cooking INDOORS!
Sunday night, I made a very simple pizza, using a sourdough pizza dough ball I had made weeks ago and frozen. Pulled it out a few hours before dinner, let it thaw, and spread a layer of pesto over it, then covered in mozerella cheese. Didn't roll out as well as I would have liked, and somehow hand stetching left me with a square shape, but I love the way a preheated cast iron pizza pan cooks. Oven and pan preheated to 500, then dropped to 450 for a 10 minute bake.
Last night Yvonne was required to eat a high protein meal with grilled or steamed veggies, for a PET scan that was supposed to be at 8am today. PET scan didn't happen, as the cancer clinic was closed due to the roads being iced over and frozen here. Did my best to accommodate her with a SV ribeye, finished for 1-2 minutes per side in the skillet, and some stir fry veggies. Steak got a simple treatment of kosher salt and black pepper before hitting the skillet with a little avocado oil. I think she is loving the steaks I SV at 135, chill, then sear.
I’ve started a new thing this past December, hoping it continues to happen most weeks. On Tuesday afternoons, I’m inviting a friend over for a pizza, and a pour of bourbon. Today I had a good friend of mine who travels the world as a beer judge for all the major competitions.
Made a simple Cheese NY, and poured us each a pour of Jack Daniels Single Barrel, Barrel Strength Rye.
Comment