Cheese steak. Trader Joe's shaved steak seasoned with Chubbs All Purpose, onion, green pepper, pepperocini and provolone melted in and a slice on top when toasted. I deep fried some steak fries from a russet.
and for the record.
-
-
Followed in DaveD footsteps a bit last night, as mentioned above. Pan roasted chicken thighs with lots of garlic and some whole grain mustard. Added mushrooms and spinach, because I had them on hand. Served with a zucchini-tomato casserole I found in the freezer. Added toasted breadcrumbs. Ain’t purty, but sure tasty. Zero leftovers. Needed some creamy mashed potatoes. Next time!
Comment
-
How the he'll do you make something as simple as a yard bird thigh look so refined.... DaveD does this qualify as pinker out?
-
-
That's a fine looking Brisket before and after and a very good price.
WE can't get close to that price.Comment
-
Just finished cooking looks so good I'm scared to eat it, You aint supposed to cook like this on Monday I couldn't help it.Comment
-
A repeat dish… I found the other half of an eye round from several months ago. Couldn’t help but tank it for sliced roast beef. Eye round is very lean, but this was like buttah! Lots of juice and some Marconi giardinera. A few sprinkles of mozzarella. Mighty tasty sangwitch! I’ll step up my plating game here soon…..
and nestled in all those slices is half an Italian sausage from Friday pizza. So technically, it’s a combo, not straight up Italian beef 😝🙃💥Comment
-
Started the Mediterranean Focused Diet to try and address some heart issues and drop some weight. Here is my version of a frittata EVOO, 3 eggs, mushrooms, spinach, and cherry tomatoes. Tasty breakfast
Comment
-
Last night’s dinner was a half rack of Porter Road Baby Back ribs, provided by my SS GolfGeezer. One last thanks and a tip o’ the hat for the tremendous gift.
I was out of the Meat Church Honey Hog Hot rub so chose to use this Spiceology Smoky Honey Habanero rub I picked up from Costco recently.
After dry brining overnight, I fired up my SNS for low and slow using apple wood for smoke, and shooting for a grate temp between 225-250F. Just before cooking, I slathered on the rub, hoping for a taste similar to the aforementioned HHH.
After 6.5 hours, there was nice pull-back from the bones, a beautiful bark and shiny glaze from the Sweet Baby Ray sauce. Ergo, off the grill and onto a plate at an IT of 190F.
I had baked off a loaf of rosemary and sun-dried tomato foccacia earlier in the day so we had some with the meal.
I also reprised the smoked cauliflower floret dish I made recently for the pork loin. This time i only used SPOG for seasoning and they turned out fair. I took them off a wee bit early so they were more crunchy than al dente.
Add some herb oil for bread dipping and there’s our full meal.
Deliciousness illustrated - great texture and flavor. I like this rub and will put it in my regular rotation.
FinisComment
-
So, here's a follow-up post on my wagyu cook yesterday. I did fry some onions and portobello mushrooms in beef tallow. I wanted to make a real tasty sandwich for myself, so I used the cast iron Drip 'N Griddle pan on top of the SnS for this. I fried the onions and 'shrooms while the beef was in the smoker.
After that I built myself a sandwich with a slice of sourdough bread with walnuts in it. On top of that some horseradish whip, then onions, spinach leaves, the beef and then finally the portobello mushroom, to add umami. Very tasty!
The Japanese A5:
The griddle
A little searing action
Sliced and ready for the sandwich
And: the sandwich!
Comment
-
Cooked a Creekstone bone-in butt on the KK. It went ok for a first cook, I have a long way to go on this new cooker. Dry brined it for 48 hours and rubbed with Memphis dust. Put it on last night at 4:30 and pulled this morning at 9:30 for 17 hours of cook time. When I picked it off the grate I was extremely careful as I was afraid it was going to fall apart under its own weight. I was able to pull it using a pasta fork and just twirled the fork to break up the meat. I was out of BBQ sauce, doh, fortunately in this case I didn’t miss it. Served with a vinegary slaw to balance the meal. More about this cook will be posted as part of my first cook writeup on the KK sub-channel.🔥🔥🐿️Attached FilesLast edited by MsTwiggy; January 30, 2024, 06:28 PM.Comment
-
-
Good old fashioned Homemade Mushroom Sauce Pork Chops...Over Mashed....
Comment
-
Lots of Pictures,
First cook on my Nuke Delta
Very happy with this grill!
Comment
-
Here's some Pasta Puttanesca with homemade noodles courtesy of my son, Jack. As was once said in the Pit, it was dang Dang good!
Comment
-
painter , let’s keep the Italian going.
I made a pot of bolognese the other day and Mari Jo made some gnudi. I inverted the serving in the dish so the gnudi wouldn’t end up as mush under the weight of the ragout.Comment
-
TACO TUESDAY!!!!!!!!!
Pan fried some cod with Heath Rile’s garlic jalapeno and MeatChurch Voodoo Rub. Then topped with a chunky avocado salsa that had a spoonful of Chile Crisp - which is becoming one of my favorite condiments! And black beans I mashed down as a side.
Comment
Comment