Fish tacos with mango pico de gallo, cabbage, aioli sauce, alongside egg roll and bacon.
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Rotisserie Picanha, Seasoned Rice and Blackened Carrots over Roasted Pistachios and Greek Yogurt. First time cooking a Picanha and definitely will happen again.Attached FilesComment
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Getting ready for next weekend's BBQ Super Bowl Extravaganza when all my friends from AR pit master discussion group show up at my house :-) (Seriously, if there's a chance you can come, PM me.)
Otherwise it was a beautiful day in Central, Indiana with sunshine and temps in the 50's. Roy and I had a great time smoking a 20 lb brisket, and 20 lbs of pork shoulder. We also smoked a half pan of beans.
The pork shoulder is for a teacher luncheon this coming Friday. The brisket is for Super Bowl KC burnt ends and shaved brisket sliders to go with the beans.
Today felt like spring. I know, it's not here yet, but it was good to get a taste of spring.
Brian
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mrteddyprincess I'll be there. Well in spirit anyway. Like the pics.
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I’ve grilled and smoked wings before but never made OG (buffalo) wings before and I broke in a new Vortex doing it
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Had a pretty nice day in Chicago. Bought a Charles roast twin pack from Costco and decided to do them on my WSM. Put them in a foil pan and finished them in the oven which thus allowed me to smoke a ham my wife bought a few weeks ago. Both turned out amazing. Shredded it in my stand mixer. My daughter greeted the Charles with a roll of the eyes but those eyes lit up when she took her first bite. Threw them on some Italian rolls and had sandwiches. My wife’s a teacher and has a busy week so the ham is for my lunch and Wednesday’s dinner. Love the my WSM.Attached FilesComment
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There's COVID in the house, so we needed something to clear the sinuses and break through to the blocked taste buds. Kimchi jjigae fit the bill. I couldn't use as much gochugaru (Korean red pepper flakes) as the recipe called for because SWMBO has a more delicate palate than I, but the homemade kimchi was plenty spicy, extra funky, and it hit the spot.
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Phat Bai Horapha with flank steak, Thai purple basil, shallots, Thai bird chlilis, garlic, makrut lime leaves, soy sauce, fish sauce, palm sugar, and Thai chili flakes.
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MsTwiggy I don't remember but that sounds pretty plausible. My poor griddle doesn't get as much use now that it's neighbor is a wok burner. Cooking this on the wok instead of the griddle is like hitting the fast forward button. Everything on the wok is lightening fast. You should definitely cook this sometime! -
This is one of those dishes that if you blink, you miss the entire cooking process.
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Found a 2.5 pound wagyu flank steak at Costco today and decided to treat the fam. Dry brined for 2 hours and then rubbed with a quick mix of black pepper, parika, garlic, rosemary and white sugar. Tonight I gave my weber some love and cooked on my half moon grilllgrates. The whole menagerie was moved in the middle of winter and several of my cookers were left with ash in them 😳 things were seized up and I needed to clean everything out so this was the opportunity to burn all the crap off my grates. Installed some lights this eve over the kitchen which made it much nicer to use the space. I can feel warmer weather in the air and am getting very excited for spring! 🔥🔥🐿️
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I went back to the 2023 Taco Smackdown topic to find how a couple of entrants made their frico taco before my humble, half-assed attempt at duplicating it. A shout-out to shify and barelfly for their latent inspiration that I only now have been kinetically motivated to try. I used a sacrificial flour tortilla to experiment with the frico method and it turned out so well, I kept it. The other three tortillas that got the frico treatment were hand made by Mari Jo.
I had some leftover beef tenderloin from the tip end of a whole tenderloin which I ground for some unknown, future purpose about 2 months ago. Tonight it saw action as taco protein, and played well with some lettuce, tomato, red onion, salsa, refried beans, sour cream, cheddar, avocado and, that staple of Mexican cuisine, cauliflower. I cut the cauliflower into tiny florets, sprinkled them with Honey Habanero rub then baked for about 20 minutes. After all was said and done, I think I’ve upped my taco game a bit but certainly not to the point of being a serious connoisseur like Jeremy.
And, yes, I like a bit of beans with my sour cream.Comment
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Well, the third leg of our global culinary tour was delayed by a day, but we got to France finally. After the Pacific NW and the Carolinas, tonight was a change of pace. A beautiful USDA prime steak, with a red wine sauce, green beans and baked potatoes. And a very nice Bordeaux to go with it … tomorrow night, apparently, we are going to be in Spain and even enjoy a lovely Basque dessert.
Dry marinated for 24 hours
Crusted with fresh cracked pepper
Butter, carbon steel, steak!
Making the red wine sauce
Steak is resting
Carved and ready to serve
Thank goodness for the French love of potatoes, steak, and green beans!
Sneak peek at tomorrow
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ecowper knocking it out of this world. Looking forward for the rest of the tour😎.
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Some comfort food for a big rainy night. Pacific snapper in a puttanesca sauce
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Quick, but very flavorful dinner. Pork tenderloins marinated for eight hours in Lawry's Mesquite and Lime marinade.
Step one, fire.
Next, sear 90 seconds or so a side.
Then move to the indirect side and let go until they hit 140 F internal. Love the color cherrywood gives pork.
We are juicy.
All plated up with brown rice seasoned with my version of Grande Gringo and black beans. Pork is sauced with a local serrano hot sauce that is delightfully viscous, vibrant in color, and has major depth of flavor.
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Did a nice cook on some Baby Back ribs last night on the Primo ceramic grill. Cooked for 2 hours at 300 deg. One hour of apple wood smoke then placed in foil, put some butter on top and maple syrup then wrapped up tight and back on the Primo for the final 60 minutes. Pulled at 209 deg and they were bite off the bone PERFECT. See pics.
I simply put a binder on them, (I used mustard), seasoned with salt and pepper then a coat of Heath Riles Sweet BBQ rub.
Baby backs are difficult to cook and not dry out because of the lack of fat. I have finally mastered the cook. It's easy and fairly quick. Try it some time. You might just like it.
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