22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Kinda leftovers, kinda not, so I put it here. The other half of all those mushrooms from a couple days ago. Roasted along with a parsley parm sausage. Leftover polenta that I heated up and added some Boursin cheese. Not colorful, but tasty.
I like the app and there are a lotta good ones in there. Just made the Sheet Pan Turmeric Chicken and Crispy Rice and have been inspired by the technique to branch out. The "crispy rice" was so so good. And the chicken wasn't bad either. Could easily see doing something more cajun flavored with tony chachere's, chicken, jumbo shrimp and andouille on the rice.
Here's Sunday's stew. Everything was browned in a large cast iron skillet before being transferred to a Dutch oven. When the pan got deglazed with brandy, I carefully reserved a swig for the chef. As you can see from the picture, I did reserve a little for the stew. Potatoes and carrots, cooked separately, were added when plated.
I suddenly had a hankering for enchiladas and so dialed up some red chili enchilada sauce. I used a variety of chili's along with the usual onion, garlic, etc. The corn tortillas (organic, store bought) were dipped in the sauce before getting the cheese and onion filling.
These were pretty tasty although the next batch of sauce will be spicier and the enchiladas will have some type of smoked protean included.
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.
Not bad for an electric toaster oven. One of our chemistry teachers had an extra toaster oven and brought it in to work. I picked up a package of chicken wings at the grocery last night. I dry rubbed half in Yardbird rub and marinated the other half in teriyaki and sesame oil. I cooked the wings in two batches at 340 F for about 40 minutes. We fed four chemistry teachers and enjoyed wings on a Friday for lunch.
Got a new toy. First attempt: peanut butter base w chocolate- essentially peanut butter chocolate chip. Great flavor but I’ve got to go back and read the books so I can fix the texture. Not smooth enough for my liking.
JCBBQ An ice cream maker? If so, not sure of your recipe, but strain the crème anglaise and chill overnight in the fridge. Then process per mfr instructions.
I have a discontinued cuisinart that has two bowls! I love that I can only make a little at a time, or run both for a larger batch. Now I want ice cream!
Potatoes and carrots, cooked separately, were added when plated.
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