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Last edited by Carolyn; March 9, 2024, 03:38 PM.-
Yeah, it is definitely clean. I had some issues with the pellets burning in the auger during the first burn-in. So, I stewed on that for a while. Then we had weather issues. I finally bought some ribs, and then we had some more rain. UGH.
Anyway, it isn't as clean now. It took forever for the ribs to get to temp, and I accidentally pulled it thermometer part the way out. It is a learning experience. There is some edible meat on the ribs, and I finally got over my 'new cooker anxiety.'
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Another rainy weekend, so I still can't get anything going outside yet. So in the meantime, I give you breakfast sausage:
I won't bore you with the details, but let's just say I could have given a master class today on how to not grind pork.
Anyhow, 4 pounds of pork shoulder became 38 sausage patties, biscuit-size. I used the recipe at the end of this post as a baseline and doubled it
Verdict: I give it a solid 'B'. It's my first attempt at breakfast sausage and I want to wean my family off the store bought stuff. It needed more salt and pepper, which even my 'spice sensitive' daughter needed more of. Some S&P from the grinders fixed that problem.
Next time, I'll add 50% more salt, pepper, and brown sugar. It's good, though and should be tasty on some biscuits.
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Thanks RonB ! I've resisted getting Legg's blend, as I've wanted to develop my own sausage spice blend. I just added to my cart because I don't have as much time to experiment and I have hungry mouths to feed. At $.36 of spice blend per pound of sausage, I think I can afford it.
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Fired up the Nuke Delta01
Cooking over live coals is AWESOME.
OBTW, one full load lump charcoal got the burgers to 165F
This is how WE cook bacon
Burgers
And Plated.
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Pasta Alla Norcina
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I pulled a couple of sausage links out of the freezer. I wasn't in the mood for the typical pepper and onion sub. I took the meat out of the casing and boiled some spaghetti. The sausage crumbled and cooked in a CI pan while adding some SPG. Marinara sauce fresh parmigiana. A slice of french bread spread with my garlic butter. Accompanied with a nice Chianti.
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Stroganoff sandwich for the wife and kids. I'll be having leftover Mexican pintos, and jalapeño garlic grits.Attached FilesComment
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Over coffee this morning I brought up what we should do for dinner tonight and Mrs. Andrrr quickly replied with “Mexican” which is a choice I don’t think I’ve ever disputed. I then asked if we could try something new and if I could have free reign on what we try…. and she agreed, just as long as she gets chips and guacamole. Deal.
I went through the 5 or so recipes I’ve had in the queue and I opted for the most recent addition, the carne adovada that gboss shared the other week. This turned out to be so, so good, and packed with flavor. Mrs. Andrrr went so far as to say it’s one of her new favorites and it was hard to disagree, and now I want to try the couple of other recipes everyone else has shared to compare the styles.
SheilaAnn and Spinaker you’ll notice I tried the radishes here and I enjoyed it. They added a nice texture but that sauce is so rich that the flavor kind of got lost. I’m going to have to try it again on a simpler meat.Last edited by Andrrr; March 9, 2024, 07:53 PM.Comment
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Wagyu Brisket (from Costco, wet aged 40 days, and hot held for 14 hours), quick pickle onions, and homemade rolls...Comment
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Pic of the finished ribs from my previous post.
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Racks of ribs on the kamado!I actually cooked these yesterday and tried smoking some mac and cheese and yams as well.
They turned out great but the food wasn’t all finished at the same time so I have no plating pics.
This eve I reheated in the oven in foil for 15 min and then put some sauce on them. Wokked some green beans with plenty of 🧄 garlic and 🫚 ginger and served with sushi 🍚rice. 🔥🔥🐿️
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I used the Nextgrill at the Airbnb to grill some ribeye steaks, broccoli, and these little potatoes.
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Grilled shrimp.
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Meat texture--nailed it, skin bite through,
Seasoning, a little over-seasoned--my bad.
Did nothing but removed from package, season and Traegerized at 375*F to internal 180/185*F
Stupid simple and easy.
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Yesterday was a rainy, chilly day, perfect for big pots of stuff cooking indoors. So it was the latest iteration of chili beans, this time using some vac-sealed leftover Thanksgiving turkey and some leftover rotisserie chicken as the protein. First made up a pot of Rancho Gordo ayocote negro beans, and reserved about 1/3 of those to add into the chili pot for the final hour. Those ayocotes negros were fantastic! Really large beans, great earthy flavor, creamy texture. This was also an experiment in how my recently-acquired induction burner would perform on low simmers with large pots - you can check out the full details starting at this post in that thread.
Bean step:
Chili beans step:
And the obligatory delivery procedure, with shredded cheese, light sour cream, and Scoops.
Incredibly tasty! Great comfort food on a dreary day. Paired it with a Born Bohemian pils from Denizens Brewing Co. out of Riverdale Park, Maryland, a superb example of the style, extremely clean.
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SheilaAnn I've always had some scorching when simmering over low flame. I had switched a while back to doing the chili beans by first mixing & boiling on the stovetop and then putting the D.O. into the oven at 225F/107C, that pretty much eliminated it. Wanted to see how the IB performed - tiny bit of scorch in the bean pot, zero in the D.O. And didn't have to burn any gas or heat up the kitchen.
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