Edit:
I’ve always got something more to say. Two days later took the rest of the Mrs. O’Leary’s cow crust, reconstituted it and slathered on a couple of bone in ribeye’s and grilled just cause we needed more meat and my Lord did they turn out proper! When the rib roast is on insane sale, buy a whole one and fill the freezer with steaks.
texastweeter I'm an Automatic door Mechanic for a grocery chain. I'm in stores all day long and talk to the butchers. They go on sale on the day before or the day of expiration. So there was 2 racks they had to get rid of before they can't sell them. I always ask the butchers what the best deal of the day. Everyone in a while I'll get Waygu steaks for 15.99 lb. So I basically have an inside connection...lol
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
During the holidays I took advantage of a 25% off on all meats and seafood at my local HEB Grocery (my son works for them and we get a family discount) and stocked my freezers full. On the last day of the sale I went there looking for other products that they brand also included in the sale and ran across the meat case full of briskets. Since I had zero room for a big old 17# Prime brisket I bought one instead and made ground meat out of the whole thing. Packaged up in flat packs I was able to sock a bunch away and gave some to friends. Used every bit of it (except a few narly looking ends and silver skin) and ended up with close to 16# of about a 70/30 mix.
Any who, made some Pub Burgers for lunch. The meat turned out super moist and tasty! Looking to do a meat loaf next. It's sure good to know I won't be buying much of any meat products for the next few months!
texastweeter I know huh! (Stepping up on soapbox) it continues to amaze me the power of marketing and labeling. “Tinned fish” give me a friggin’ break. Chicken of the sea is “tinned fish” for the love…
“Plant based” don’t get me started there….. at my store we actually carry something called “plant based” crab (fish in a g*d damned tin, mind you) and it’s marinated enoki mushrooms. STOP!!!!
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.
I'm prefacing this post by saying that it's in SUWYC and not in the baking section because these New Year's Eve crackers are going to be paired with smoked cheeses that I smoke on NYE day. So there really is smoking involved in this project...
I milled whole wheat and rye berries to make four different versions of crackers that include whole wheat olive oil and sea salt, whole wheat with everything bagel seasoning, rye with caraway seeds, and rye with black sesame seeds. I'm pretty happy with the results.
Grilled Ham & Cheese and New England Clam Chowder on the grill. First time making Grilled Cheese I used pepper jack, Munster, Swiss and Ham leftovers that I smoked for Christmas.
I enjoyed the acorn squash I cooked a few nights ago so much that I decided to try another recipe. While my previous one was a little on the sweet side (it was drizzled with maple syrup), I wanted to go for something more savory this time.
You start by halving a squash, scooping out the seeds, and brushing/rubbing it with EVOO and seasoning with salt and pepper. Into a 400 F pellet grill it goes for about 40 minutes. (The foil rings help it stay level, which is important for the next step.)
While it is cooking, make the flan mixture: combine 1.5 cups of heavy cream into two well-beaten eggs, then add a cup of grated parmesan cheese. Grate in about 1/4 tsp of nutmeg as well. (Note, this makes enough for four squash halves, so I have half of it left over.)
After the 40 minutes, carefully ladle in the flan mixture into the two halves. I could use a bit of practice.
Let it go for another 15-25 minutes until a toothpick comes out clean. Then plate it up, garnishing with chives and pepitas (roasted acorn squash seeds)!
This was very good. Acorn squash has a nutty sweetness when roasted that goes well with the cheese. The entire thing is delightfully rich, but not too rich. It's filling enough for meal or as a side dish.
I think next time I'll add some oregano and thyme to the flan mixture. I think that would go well with it.
Well, I was gonna wait till tomorrow to cook this one, but every time I opened the refrigerator door, it started winking at me. I’ll admit, I succumbed to its charms……..Tomahawk Ribeye from HEB.
It’s New Years Adam, so we decided on chili. As I’ve shared many times, my wife and kids prefer what I call “chili stew” as it includes tomatoes and beans. So I whipped up a batch with 2 lbs ground beef, 2 lbs pinto beans, 30 oz tomatoes blended, and a blend of chili powders and other tasty spices - about half of which was Carroll Shelby’s chili kit seasonings.
A bowl of Texas red it is not, but it was the best chili I’ve made in a while. Def over ate…by a bowl or two!
Johnny Booth Cooking on this device is easier than you think. Try Kent Rollins on YouTube. Most importantly use your own cooking skills. Think of the Camp DO as an oven and a steamer. The lid fits fairly tight. So think of the ratio between heat and heated water vapor to cook your food. Adding a trivia helps separate starches from proteins. Don’t be afraid.
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