So for me this was a new twist on an old favorite. Mac and cheese made with pulled pork belly mixed in and pork belly cubes as a topping along with some browned bacon bread crumbs.
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First time making these: Chinese Steamed Pork Buns. As you can see I need a little more practice pleating the buns.
Overall these are really good, the dough has no flavor so I plan to tweak the dough next time with some herbs or other seasonings. The recipe made 12 so I'm freezing and vacuum sealing a bunch for later.
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Wow! those look great! I've never tried anything like that before. I had a dismal attempt at Chinese Dumplings before. They look really good! -
troymeister Make your life easier: I just bought these and making dumplings is a breeze now. Maybe not as pretty as hand pleated but you can make a lot in a short period of time. https://www.amazon.com/dp/B08SW5SBYT...t_details&th=1
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A few weeks back, wife and I found gluten free egg rolls (that we already crushed
) and these wonton dumplings at Sprouts…Been years since we’ve had either. So made these up along with some shrimp spring rolls. I don’t know why I haven’t made spring rolls up to this point in my life! So easy, and so good! Served up with a sweet chile sauce and a combo of some soy and oyster sauce for the wontons dumplings.
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Smoked rotisserie leg of lamb with potatoes and carrots in the drip pan.Attached FilesComment
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Just finished one of the best meals I’ve had in a while, courtesy of Costco. Filet Mignon and King Crab Legs……which is what I’d request on Death Row
Paired with a salad using my favorite dressing…Gerard’s Old Venice Italian vinaigrette. Costco has the best Choice cut steaks I’ve found, I rarely buy their Prime because the Choice is so good. Seasoned with just salt and pepper.
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MsTwiggy I heated it in a baking dish with a little water, 350* for 10 minutes. I’ve done them on the grill once before, it was “ok” but I like em better just steamed or heated in the oven. King crab meat is so good on its own to me! I’m of the belief that some things are better without smoke. And I just heated up some straight butter to use. I think I'm going to get a small butter warmer to use at the table, the butter gets cool soon after setting it down.Last edited by Panhead John; February 27, 2024, 05:23 PM. -
Panhead John if you have a candle they make several butter warmers that rely only on a votive🕯️🕯️🔥🔥🐿️ -
Yep, that’s what I’m going to get, it comes with everything I need.
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Today I grilled a Chuckie. Take a look at the marbling. So I cooked like a really thick steak. Used the Weber Performer. Started the Chuckie when it had an IT of 29F. Started it indirect, and then the last 30-40 degrees directly over the coals flipping it several times to an IT of about 125F. I've had bone in ribeyes tougher than this chuck roast. My wife had seconds. So did I. Served with scalloped potatoes and broccoli.
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Ribs!
I have not done ribs in about eighteen months, which is far too long. The key to ribs on the PBC is to just let the PBC do its thing. I don't even use a ambient thermometer anymore.
I got the PBC set up around mid afternoon. I put in a level basket of KBB and then take exactly 40 out for the chimney. I put in one chuck of cherrywood and one chunk of hickory. I have found for ribs, I use less wood as I want that fat-dripping-on-coals flavor to be more pronounced.
Here's the chimney going. I let it go for 12 minutes before I pour it in.
While the chimney is getting ready, I trimmed up the ribs, added a light (Whataburger, because Texas) mustard binder, and a good amount of Killer Hogs The Hot Rub. Note the double hooks; single-hooking is a mistake you only make once.
We will see these again in about three hours....
Smoke rolling...
At three and a half hours they were probe-tender. I probably could have let them go another thirty minutes, but we were getting hungry. I took them out and brushed them with Killer Hogs The BBQ Sauce. This isn't my favorite BBQ sauce in the world, but I absolutely love how it tacks up on ribs.
Plated up with some BBQ beans.
Yum! I need not to go a year and a half before doing this again. I've also got my rib scheme down so that I want to try something other than commodity pork, too.Comment
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Octopus risotto. Was going to be pulpo tacos, but the poblano I thought I had had become an ex-poblano, so pivot to plan B.
Pretty good. The Wife declared it delicious, I kinda think I shoulda just pulled up my big boy panties and gone to the damn store for a poblano.Comment
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barelfly Troutman The basic concept was something along these lines:
Which are fantastic, and you should make them. The pulpo was cooked for 18 minutes in the InstantPot with lemon and garlic and then sautéed in butter and EVOO. I used the broth for the risotto using Kenji's "Mostly No-Stir" recipe from SE.
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Iberico pork rack reverse-seared on the SnS kettle. Served with salsa verde. Some of the best pork we have ever had.
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SheilaAnn - Got it from Kai Gourmet in El Segundo. Appreciate your willingness to be part of our quality assurance staff!
Troutman - Got this one on special for "only" $57. Their regular price is $63. That's dear for a pork roast, but it was among the very best tasting pork that we've ever had. A nice splurge.
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Repeat on the focus part of the meal: Exotic Mushroom Pan Fry. Paired with SV pork porterhouse finished with a great sear. But ding-a-ling sauced it before snapping the picture. 🤦🏼♀️
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Back to one of my staple recipes. This time did a bit of a twist. This is one of the fishes I picked up at Rose's Seafood down in Seabrook, Texas after our mini-meet up a view weeks back. My usual is to stuff then smoke with an oyster stuffing. I went to buy a pint of oysters at my local HEB (usually $18, which is a bit ridiculous to begin with), but found they had jacked the price up to $20.99 !! So I'm about ready to take a pass when I look over in the seafood case and they have these large lobster tails on sale for $13 each. So grabbed one of those instead to use in a Plan B recipe. Who would have thought lobster would be cheaper than oysters?
Anyway, got home and decided to do a riff on pico-de-gallo only pan fried the ingredients in olive oil, steamed then chopped up the lobster then combined everything with some melted butter and bread crumbs to bind it together. The oyster stuffing (which we think is delicious) turned out to be pale by comparison. This stuffing is so decadent, it complemented the cherry wood smoked fish perfectly.
So I give you Lobster-de-Gallo Stuffed and Smoked Whole Flounder for your viewing pleasure...
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Here is my first shot at sourdough bread. Not bad. She got a little burned on top, but man, this was killer stuff. And it just tastes better with the oak fire going.
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Spinaker having the lid on the dutch oven isn't about temperature, but about keeping moisture/humidity in the bread for the first part of the bake. If doing it in an oven or grill at 450, I run 45 minutes with the lid on, then pull it off for 10-15 to get the browning I want on my no-knead sourdough. If hotter, those times will decrease of course.
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