Ribeyes, two ways: on the left we have a dry-aged rendition, most likely 45 days (I didn’t label the length) and the right, non-dry aged. I think my wife and son preferred the non-dry aged beef. Definitely a flavor difference, but I enjoyed both. I took the ribeyes to 125 for about 3 hours in the water bath then seared in the CI skillet with SPOGOS. Served with roasted brussel sprouts and loaded baked potato. And this wonderful bottle of Cabernet I picked up a few weeks ago.
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Looks great - and I have a bottle of that very same cab, but the 2019 vintage, open right now, had some with lasagna dinner night before last and likely will finish it off tonight. You're right, it's excellent. I first had the 2017, which was fantastic, but the 2018 was nowhere near as good. The '19 was a return to form, and sounds like the '20 is in there too.
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After cooking for many hours for Christmas, and enjoying those leftovers for a couple of days, I decided to make some simple comfort food from my childhood. Linguine and clams with a super-garlicky white wine sauce and some Italian sausage. No vampires in my house, that's for sure. It only took about 30 minutes start to finish. Couldn't be easier.Comment
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Forgot to post our Christmas Eve shrimp gumbo. I used Chef Jean Pierre's recipe, which he credited to Paul Prudhomme. Only I doubled the recipe and used 3 lbs of shrimp. This was a fantastic recipe and my first attempt at gumbo. I think that shrimp gumbo on Christmas Eve will be our new tradition from here out.
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hoovarmin there is a version of gumbo that’s heavy on greens (collards, spinach, etc). I see your filé game is strong (sassafras).
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Well, I've kinda been a stranger here the past week or so, lurking and commenting for a few days, mostly because I only cooked ONCE, on Christmas Eve. And to top that off, sprained a foot (big toe!) and got the cough from heck that I can't shake... and I've not been on a computer from the 17th until today.
Anyway, our get together with kids and grandbabies was basically all afternoon on Christmas Eve. Everyone brought their favorite food, and my contribution was 18 pounds of chicken wings! As always, I overestimated the need, and got more than I needed. But no one minded, as they reheat well in the air fryer... These were fresh wings, so I had to cut them up and discard all the tips, so maybe 15 pounds on the grill. Enough to where I had to fire up two grills to get the job done.
Wings are one of my favorite things to GRILL, and if I just had a few, might have used the Vortex. However, this is for me one of the types of cooks where Grillgrates shine. You can do low-med heat direct grilling without concern of burning things up, and get a little char on the wings as well.
Started off watching a chimney get going, with gas grill preheating, with air-cast and a mix of bourbon, honey and lemon juice to sooth my cough....
Then I tossed down all those wings across both grills! Kinda tedious doing this many, one segment at a time with the tongs... I even took the lid out of the bail so you guys could see them all in this photo...
Cook progressing along nicely. I basically just flip the wings once every 5 to 10 minutes, depending on how they are looking.
You can cram more on the kettle grill grates, but for this cook it was my spillover grill, and the one where I kept the dairy free sauce (no butter) for one of the daughters, to avoid cross-contamination. The ones on the kettle just got straight Frank's painted on both sides the last 15 minutes. The others got a mix of Frank's and butter.
Final shot before taking them all up into 3 foil half-size steam table pans...
All in all, I love wings done this way, and the nice thing is, I get them crisp WITHOUT worrying about stuff like cornstarch and such. I just dry brined these with seasoned salt in a couple of big bowls with lids in the fridge overnight.
After lunch shot of the Morris Clan in their Christmas Eve pajamas!
And a couple of days later, after multiple days of Yvonne wearing me out keeping me on my toes when I am supposed to be off my feet and healing....
I am told I am doing a ham for New Year's Day, so I'm gonna do my best to throw it on one of the grills for you guys! See ya again on here soon.....
In the meantime, I hope EVERYONE had a VERY MERRY CHRISTMAS, and I wish a HAPPY NEW YEAR to all!
- JimComment
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Great Pics!! Sorry about your leg? Speedy recovery bro! -
Thanks Jim. Hope your toe is better. By the way I love the family portrait. -
Troutman yeah the boot was in the closet from a broken foot 5-6 summers ago. That was a miserable hot summer wearing that thing. I’m now in a post op shoe as of yesterday, which is a bit easier to deal with. I can imagine wearing it for a year. That would throw your hip out or screw up the other leg eventually, I think!
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Well, I haven’t grilled in months, and haven’t posted in a long while. But today I decided to smoke a chuck tender. Despite its name, it really needs a low n slow to become soft and tender. I smoked it on my brand X kettle with the Slow ‘N Sear and regular charcoal. The FireBooard 2 Drive with the Pit Viper fan did all the work for me. Smoked it for 5 hours, then another 1.5 hours wrapped in foil, and finally a faux cambro for 1 hour. Cooked it just like a brisket, with salt and 16 mesh black pepper. Classic beef flavors, I ain’t complaining.
The trimmed chuck:
With black pepper, ready for smoke:
On the kettle, with cherry wood, rock in’ 250 deg F:
And finally, nice smoke ring, very tender:
At least I haven’t forgotten how to smoke meat 😄
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Made CaptainMike's Leftover Prime Rib hash for a late breakfast this morning. Used beef tallow for the oil. Seasoned with TC's. I didn't have any mushrooms on hand, but better luck next time. Thank you kindly, Captain. It was delicious.
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Beautiful day outside, mid 30’s sun, and no wind.
fired up the kamado for some yardbird.
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Trying out an old hunting buddy’s recipe. Pork tenderloin butterflied, stuff with Borsin cheese, spinach and roll up into pinwheels. Season with salt and pepper. As it cooks, baste with Tiger sauce. Always a hit. I do secure it with butcher’s twine.
NOTE: I much prefer a plain t’loin, all they had were premarinated. So I just added some pepper.
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Got home late. Fired up a $3 Aldi sausage pizza survival disk, opened the cheese drawer, EMPTY. Panic mode! No whole milk mozz. Had some Cotija from my last Mexican night and thought, why not? After the cheese was on I thought, no pineapple but I do have some Mandarin oranges, why not?
No idea where this is going, stay tuned......Attached FilesComment
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Well, as it turns out the end is much less than the lead up
It was edible. The oranges lacked the punch of the pineapple but the citric acid was there a bit and appreciated.
The Cojita cheese had some flavor, didn't make up for the lack of Whole Milk Mozz but was interesting as an underflavor, would do it again in a pinch.
So, sum it up, Cojita to fill a gap, thumbs up. Mandarines, interesting, but never again. Ate it all so take it from there. Full belly no effort no shopping...
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Fish tacos with broccoli slaw and 7 pot primo hot sauce.Attached FilesComment
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Standard wings.
This was my first weird bag of wings from HEB. First, the wings were really small. Half of the 5 lb bag didn't have enough appreciable meat on them to make them worth cooking. (They went into bag with the wingtips for stock.) Also, the cutting apparatus seems to have some awry. Some of the flats were cut in half, diagonally. It was the oddest thing.
Still, I got 24 wing pieces out of the $13 bag, which is my normal amount for a Weber Kettle cook.
Dry-brined overnight in Meat Church Holy Voodoo, my favorite wing rub.
Vortex with pecan.
Twenty-five minutes later, they are perfect.
Tossed with Frank's Buffalo Sauce, helped along by an addition dusting of cayenne. Yum!
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I had some shrimp that I needed to cook, and I also wanted to use some of the Best Stop Andouille Sausage my buddy DavidNorcross gifted me for the Secret Santa. Started googling stuff and found a really good Cajun Shrimp and Andouille Pasta recipe. Turned out great! Part of it was because I used the andouille from The Best Stop. Not only is this the best andouille sausage I’ve ever had, by far, it’s some of the best tasting sausage I’ve had of any kind. When I was browning the andouille for the cook I sampled a few pieces, Wow! That stuff is so good on its own. Most people, myself included, only use andouille for Cajun recipes. A while back I decided to smoke some of the Best Stop andouille on the kettle to eat by itself…..that sh!t was the bomb! And tonight, pan frying it was also great and had a nice little spicy kick to it.
Anyway, I’ll post the recipe I used if anyone’s interested…….heres a few pics…….
I omitted the parsley as I’m not a fan of it.
The recipe calls for blackening the shrimp…
Last edited by Panhead John; December 29, 2023, 08:34 PM.Comment
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Panhead John I just got back from The Best Stop. Almost no parking spots, line just to get in was a quarter mile long. Needless to say, I came, I saw, I left.
May go back during the week when things calm down. -
OMG! They must have all read my post here, braggin’ on their andouille…. 🙄
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That’s my son learning how to get it done and that’s done! Nailed it. Christmas dinner was a success. Sorry no plated pics but I got carried away, prayed and ate. Meathead’s no milk potatoes, my wife’s cheesy potatoes and some green bean casserole with rolls had me all discombobulated. Especially after a Raiders win against the Chiefs! Did I mention my beautiful bride is from Kansas?! Haha. Life is good my friends, life is good. Happy new year all.Attached FilesComment
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Man ! That looks fabulous. Complements to the pup. Raiders cap? Of course!Last edited by Alan Brice; December 31, 2023, 09:03 AM.
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