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Last edited by Richard Chrz; January 25, 2024, 02:01 PM.-
hoovarmin I so love carbs, my wife is going to get me a shirt that says, carb pimp. Lol
texastweeter, it was purely in the simplicity of the meal. -
Richard Chrz "carb pimp" would make for a most excellent handle here -
Garlic Confit....Oh Yeah!! Strong Work!! Excellent pics BTW too!!
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Beef and Bacon,
Ribs in the freezer, Yeah warmer weather
My Grand Prize is scheduled for delivery tomorrow,
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In keeping with the beef and broccoli trend this week, here's another sample. You guy's post inspire cravings in me.
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I offered up shrimp, semolina pasta, and a butter cream sauce. No complaints were filed.
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A little bit of NY Strip tonight...Cast Iron Front Seared....Baked Sweet Potato, Roasted Veggies... After Work on a Thursday Night....El Quicko.....Muy Rápido...En Espanól. Oh Yeah!
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DaveD The sauce is so easy. While the steak was resting, There was a lot of brown bits in the cast iron. So why waste? I was drinking red wine, so I threw in a good splash, then added minced garlic from the jar, a dash of Herbs Provence, Added beef broth and a litt horseradish. Thickened with about tbsp of cornstarch slurry. Easy Peasy.
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Costco USDA Prime, Prime Rib Roast, boneless, Christmas day, pulled at about 120... here's the full story: https://stevehecker.blogspot.com/202...l-through.html
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Wife likes McDonald’s fish sandwiches. So I did my own rendition.
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Today while the weather was quite nice, I grilled a 3 3/4lb Bottom Round Roast on the Akorn at about 315 deg F, till the internal temp was135 (medium rare). Smoked with one large box of pecan. For fun some Hasselback sweet potatoes with Uncle Wileys Sweet Potato Spice on the side.
The grilled spaghetti squash and eggplant steaks with Italian seasoning in the foil packets were for a smoked/grilled spaghetti dinner.
#smartbalance #unclewileys #Badia #pompeian #Pwtallahassee #pigglywigglysouthtallahassee #LodgeCastIron #teamchargriller #chargriller #chargrillergrills #chargrillerakorn #kingsford #westernbbq #WesternWood #WesternBBQProducts #westernbbqwood #goodnewscharities
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Today it hit 80F/27C here in the D.C. area, breaking the record for the date of 79F set back in 1950. A week ago it was waaaaaay below freezing with half a foot of snow on the ground. I was in shorts and flip-flops while I smoked up a rack of baby back ribs on the SnS kettle, running my usual B&B charcoal for low and slow with a couple of chunks of apple wood.
Ribs were from Wild Fork, weighing in at 3.6lb/1.6kg, with a normal-sized stripe of loin meat down the center. I took the opportunity to compare two rubs, cleaving the rack in twain after an overnight dry brine, rubbing up one half with the Spiceology Flavor Hog rub that was part of my Secret Santa gift, and the other with my customary Jenni In A Bottle with which my Austin foodie pal Jenni keeps me continuously supplied. All for science, of course.
Piece on the left is the JIAB, on the right is the FH.
Ran at 230-250F/110-120C, which the SnS held nice and steady all afternoon after the initial ~hour riding the vents. Put them into foil boats after about two hours, when ITs were just under 180F/82C. JIAB piece on the right now, FH piece on the left.
They went for just under five hours all told, a bit longer than BBs have typically taken me. Plated with broccoli and some McCain's beer-battered fries. JIAB still on the right.
JIAB pieces on the left, FH on the right.
They were absolutely superb, juicy, moist, tender, cooked exactly as we like them, with tug-off-the-bone consistency. (Abject apologies to SheilaAnn for not extending the pinky.) This is one of the JIAB pieces.
The two rubs were similar, but it's clear that the Flavor Hog has a lot more salt in it (it's the first ingredient on the label, like most commercial rubs, whereas Jenni's rub uses much less), and that was noticeable. Subtle differences otherwise. Next experiment with the FH will be to cleave some other cut in twain and dry brine one but not the other, then put the rub on both to see how they compare.
Current status: food coma
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Did you Mark that Twain point before cleaving? (snortlaughing)
I wanted to smoke something in the worst way yesterday. 72° where we live. Instead, I was erranding, part of which was talking myself out of buying a prime brisket at Sam's Club. It was about $5 per pound, but golly there was a lot to be trimmed off of it, probably $40 worth or more, so I passed. It was way more fat than I often see on prime briskets there. Anyway, I'm living your cook vicariously, since my smokers stayed coveredLast edited by fzxdoc; January 28, 2024, 07:28 AM.
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Snowman cooked outdoors, radiant heat. The yellow meat was a little iffy, but other than that, it didn't have many calories.
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Sliced off a couple of steaks from a full strip loin roast and grilled them over an oak live fire on the Buckaroo.
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Diced Fellers Ranch Tri Tip (previously cooked like brisket) in juice over homemade semolina noodles with steamed carrots. Worked out well and tasted great. I need to work on the juice a little more as it didn't thicken as well as I hoped.Comment
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Brown sugar and balsamic pot roast with cippolini onions and celery root. I was a little dubious about the recipe, but it turned out quite nicely. The balsamic vinegar and sugar played well with each other. Recipe from Food & Wine called for short ribs, but I was out of those so I used chuck instead. I'll make this again.
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