Poached Fish in Tomato and Vermouth Sauce from a new French cookbook I bought this week. I used Haddock and made the rice pilaf recipe from the book too. This took less than an hour (most of the time was Mise en Place) and it was delicious.
Starting the poaching process, liquids are dry white wine and chicken stock. I made the tomato/onion reduction for the sauce while the fish poached.
Holding on a plate in the oven while I finish the sauce.
Well, it doesn't look that pretty buried under all of that gravy, but there is a nice big fat thick Salisbury steak under there. It was delicious comfort food.
Was going to cook these on the new weber but it’s 40 deg out and blowing so fired up the Kamado!! Used a Kinders steak rub that i wasn’t putting on anything else because it was too chunky. So I pulsed it in a coffee grinder and then it became serviceable. Compensated for no sugar in the rub with a little KC BBQ sauce that I made with apricot jam in addition to the brown sugar. As is my favorite I served them with pinto’s. 🫘🔥🔥🐿️
I was going to guess country ribs. These are flanken STLs. You even got the riblet parts, looks like. New to me. Never seen them. Looks like they cooked up great though. Still took about 4 hours?
I like the way you doctored the KC BBQ sauce and whipped the Kinders into shape. All the Kinders rubs are loaded with salt, at least the ones I have. OK for dry brining, but too much salt to put enough on to be able to taste the other seasonings in the mix. That said, a lot of people love those rubs.
Wow! Looks great, but I have for the life of me never seen flanken cut pork ribs before. Just the beef ribs, cut thinner than this of course, for use in Korean cooking.
Glad to see you working that fancy pants kamado too!
Andrrr I think thats the right call. fzxdoc I am always prone to buy rubs and them am disappointed when my food is too salty 😕. As a backup I use them to season burgers. These flanken ribs were on for around 4hrs.
🔥🔥🐿️
We’ve been renovating our kitchen and finally have access again. Roasted this chicken in celebration!
Brined in buttermilk for a few hours and seasoned with salt, garlic powder, pepper, and paprika. Drizzled some butter on near the end. Roasted at 425 for the first 20 and then 400 until it was finished.
A Margarita Pizza and one with Sun-dried Tomatoes with a hint of wood smoke fired by lump charcoal! Dough, sauce, fresh mozzarella, fresh basil, sun-dried tomatoes & olive oil = DELICIOUS!
Thank you Finster. I preheated the pan first and then built the pizza right in the pan. I put on cotton liners and nitrile gloves so I wouldn’t burn myself and had at it. Moved to the grill afterwards and cooked it up!
Every Sunday I head off to my belly butchery to pick up bellies for making the weeks bacon.
Remove the skin and cut the meat from the rib cage. I do a good job of this leaving very little meat on the bone. The only bit's left are mostly between the bones and the delicious meaty / fatty cartilage piece attached.
I can attest to having no less than 30 pkts in my freezer of these "shiners" as does MH refer to meatless rib bones.
I chose to find the time to cook today's bones and not banish them to the cold depths of the freezer.
Extremely glad I let them shine in a different way today.
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
This was a productive weekend. My friends came over today and I served them crab cakes with Yum Yum sauce, lamb chops with a red wine reduction infused with rosemary and served with mushroom risotto.
While we were eating that, I was smoking a number of chicken thighs to vacuum seal and serve warmed up SV on Wednesday for the students at my high school who will be taking the SAT in my class. After they finish the test I'm going to offer BBQ chicken thighs smoked on the Lang.
My first Picahna roast. Let me start this off by stating that I am so dumb! I decided to pull out the weber. I bought some Jealous Devil Chunx lump charcoal from Home Depot. I've had a hard time starting charcoal in the chimney without using some lighter fluid. Then I saw in another post where they used the side burner on a gas grill. Duh! Hello! It worked like a charm! I've had this roast in the freezer for almost a year. I brined it with salt for about 24 hours, rinsed it off and added spices again.
FWIW I took the grate off my Summit gasser's side burner and set the chimney directly over the burner. Melted/warped the aluminum flange thingy on the burner itself. Had to get a replacement. So don't take the burner's grate off when you light your chimney with this method!
I have been hankering for steak tacos for a few days, and today I decided it was time. I found a prime skirt steak at Fresh Market that was on sale. It wasn't showing a lot of marbling on the surface, but I bought it anyway. I cut it in half for grillin' and it did show some internal marbling. It turned out pretty good.
If you're having Deja Vu its because I cooked basically the same Spanish-themed meal that ecowper posted awhile back: Lamb Chops Sizzled With Garlic, wrinkled potatoes with mojo picon, and roasted green beans with chopped hazelnuts. I even made the Basque cheesecake for dessert. This was a really easy and quick meal. I usually make lamb chops with Meathead 's sheep dip but this recipe is now in the lamb rotation.
Thank you Eric for providing the recipes for this.
Searing the lamb. The chops are 2" thick so I started out the cook on the Traeger then moved inside to reverse sear them.
Sauce made and meat returned to the skillet
Plated. I made the Rojo Picon with some fresh Hatch puree that I made last fall. Served with a nice Tempranillo.
Basque Cheesecake. Really good and simple, I might add some lemon zest next time. This would be great served with a fruit topping, lemon curd, etc. Due to poor planning I have none of these and at this point I'm too lazy to make some whipped cream.
Last edited by 58limited; March 3, 2024, 08:01 PM.
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