I diced ours up and shallow fried it in dry aged beef tallow. Tossed on a tortilla with diced onion, cilantro, avocado, jalapeño, grated cheese, lime juice and 7 pot primo pepper sauce. Your way looks fabulous too.
This year's Christmas lasagna weighed in at 27 lbs / 12.25 kg, not counting the pan. It's a personal record.
3 lbs of pasta (uncooked)
6.75 lbs of ricotta cheese
4 lbs of mozzarella cheese
1 lb Pecorino Romano cheese
1 lb Parmigiano Reggiano cheese
1 gal homemade tomato sauce
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
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
And what is my favorite way to eat carne adovada - huevos rancheros! Although….no potatoes - thought I at least had tater tots or fries…so I added a little more cheese to the corn tortillas underneath instead.
Another holiday past, celebrated with some cooking and chillin'. On Christmas Eve, it was just the family eating cream of crab soup and steamed shrimp.
I prepped an egg casserole with potatoes, cheese, veggies, and sage sausage and cooked it for Christmas breakfast.
Mid-day snacks with guests included melted brie with pears, pecans, and honey.
Dinner was beef ribs, browned and braised in red wine with herbs, then served over mashed potatoes with sliced carrots roasted with fresh OJ and bourbon.
HI all, maybe i'm a little slow, but i can't seem to find "post new topic" or "post" on this screen, only "reply". How do I start a new posting? Thanks.
Not sure how many octopus fans are out there, but I guess the 3rd time's [almost] a charm. Researched dozens of articles online, then morphed my own version.
Was very good, but a bit too salty...next time I'll cut the salt from the brine in half, then rinse the Octo in fresh water.
Here's a few pics, from starting the smoke to cut up and tossed in EVOO, lemon juice, and oregano. Delish!
(PS - how do you re-order the pics prior to posting)?
Made use of leftover Xmas prime rib by making cheesesteak sandwiches for lunch today. They were a big hit with the family, and my wife and I asked each other why we haven’t made them before. But it was unanimous…they will now be a regular part of our meal rotation!
Too much heavy food for the past week. Wanted something lighter, but not salad. Italian Wedding Risotto, initial recipe from Food & Wine, edited for what's on hand. Basic risotto w chicken broth, garlic, celery/onion. Italian wedding soup type meatballs. Did call for dry white wine, had none so poured in some prosecco.. Risotto needed spinach, what I had was drier and more wrinkly than ideal, so put in more parm and prosecco, to be safe!
Surprise! It’s fish dinner! Tonight was Triggerfish baked in butter, parsley, salt and pepper, and some lemon. (PJ, please correct my spelling and english cause I had wine too 😁)
If you have never had Trigger fish, please try it, it will change your mind about fish! I was at Joe Pattie’s shopping for tomorrow night’s cioppino, they had some Trigger fish flash frozen on the boat displayed. It looked awesome! Trigger fish has a wonderful taste that does not require adding a lot of ingredients to it. It is yummy!
for the record, I did not catch this Trigger fish, photo only supplied so ya know what one looks like 😁
Last edited by smokenoob; December 29, 2023, 11:13 AM.
I've been hesitating to make pork tenderloin for a long time, for two reasons: 1) my lovely bride has a killer recipe for Chinese-style tenderloin already, and 2) general angst about screwing up dinner. Seems like a less forgiving cut than some others.
But TWBarbecue's post the other day making pork char siu got me thinking (even though he cut up a pork shoulder) that it would be a good option for tenderloin. And I still had a twin pack of Duroc tenderloins left from my very generous Secret Santa Skip last year. So I used the recipe linked in TW's post for the marinade, and marinated the two pieces overnight. Then got the SnS kettle going 2-zone with some Kingsford to hit somewhere around the high 300sF/190ishC on the indirect side. Seared the pieces for about 8 minutes flippity flippy flip then over onto the indirect side until ITs reached the high 150sF/70ishC. Basted them with some reserved marinade (plus additional honey) at about 145F/63C.
Result was absolutely delicious, super tender and moist. My one regret is that I didn't reserve more marinade to make a sauce to drizzle onto the meat. In the last pic below, those slices of pork are just crying out for a stripe of sauce across them, can't you hear it??
Sear step:
Indirect:
Slicin' & servin'. Featuring the inaugural run of my beautiful new cutting board courtesy of THIS year's suave and and sophisticated Secret Santa. Thanks again SS!
Highly, highly recommend this use of pork tenderloin
It's cold outside. So I built a fire. Then cooked on it.
On what is forecast to be the coldest night of 2023 down here, I did a summer dish....my persian chicken and vegetables. Chicken thighs marinated for several hours in the commercial marinade Wild Garden Persian Sumac, then direct grilled with pecan wood.
Mmmm....smoke. (And I love my new light! It can shine directly onto the grates....no more headlamps to illuminate the shadows!)
After the chicken was done, get the vegetables going....zucchini, red bell pepper, and red onion, seasoned with EVOO and Meat Church's Holy Cow.
Yum....
All plated up.
It is definitely a summer dish for me....feels weird eating it with it this cold. (Okay, it's only 47 F, but still lol.)
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