Picanha, roast potatoes, steamed broccoli.
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I've never had a Detroit style pizza, but been wanting to try it for quite some time. Finally found this non-stick roasting pan for $5 (brand new) at an estate sale; it isn't the real deal, but close enough. I looked to YouTube for the way and found this, which I followed closely https://www.youtube.com/watch?v=hFibUq8pq0c
Not knowing what the authentic taste like, I'd say I nailed it... must be close.
My wife's half is the ham end with no mozzarella. I like the pepperoni with lotsa cheese.
It isn't pretty, but taste is best!
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Troutman That crust is what it's all about - the corner piece is awesome. We need to design a pan that is all corners. The thick sauce on top was a hit too - I just used a can of crushed tomatoes, some dried herbs (pizza seasoning that I mix myself), garlic and onion powder, dried basil leaves, red pepper flakes, teaspoon of sugar... just cooked it all together for a bit.
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Expected a cold and rainy night so we made clam and fregula soup, a traditional Sardinian dish. Very comforting, even though it wasn't raining after all.
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I bought an eleven pound pork should roast, removed the bone, diced it, ground it, added breakfast sausage spices, and vacuum sealed what I didn't use.
Then I rolled out the sausage onto a bacon lattice, topped with scrambled eggs and freshly shredded cheddar cheese. Rolled it all up and put it in the fridge overnight.
This morning it went on the PK at 10:15 and came off at noon.
This was an Easter brunch for family, and this little guy was the star of the show.
I topped it with sausage gravy made from the same breakfast sausage I ground the day before. We ate well.
Happy Easter everyone!
Brian
Last edited by mrteddyprincess; March 31, 2024, 12:18 PM.Comment
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A little appetizer. Deviled Eggs 4 ways.
Upper Right - Chive and Black Pepper
Lower Right - Horseradish and Caraway Seeds
Lower Left - Traditional with Smoked Paprika
Upper Left - Homemade Chili Crisp
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Cooked some ribeyes on Friday and some chicken thighs for Teriyaki on Saturday ….. never did get on the plate pictures, though
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My oldest sister and my nephew came over from Philly this weekend, but they had to leave mid-afternoon today so we did our big meal yesterday. I bought a couple of whole lambs from a nearby farm (Birch Creek Farmery is WELL worth it for lamb and pork if you live in Western PA) and broke them down with my nephew. They were on the small side, so I ended up cooking three bone-in legs for dinner. I went with a Middle Eastern theme for the meal, so I dry brined the legs over night, then hit them with a Persian spice rub called "advieh". I roasted them indirectly using an SNS on my 22" Weber kettle, Kingsford Professional, pecan wood. I kept the grate temperature between 275-300F. About 30 minutes before the legs were done I glazed them with pomegranate molasses thinned with a little water. Around the 90 minute mark they all hit roughly 130-135F and that was when I pulled them. We had Persian jeweled rice (we NAILED the tahdig), fennel and pomegranate salad with feta, and eggplant in an urfa biber yogurt sauce as sides. A delightful, robust Petit Verdot to drink. My nephew's girlfriend made Carmela Soprano's ricotta pie for dessert. We ate like royalty.
Bonus: My nephew started trying to convince his girlfriend that they need a Weber for their backyard. :-D
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Easter grilling on the Char-Griller Rotisserie Wrangler
No bone 5 lb. pork tenderloin. I used Everglades Rub. Rotisserized at 350ish deg F for a little over an hour and a half. Pulled with an internal temperature of 445-153 deg F. Smoked with one small smoker box of Hickory.
#evergladesseasonings #westernbbq #WesternWood #WesternBBQProducts #westernbbqwood #teamchargriller #chargriller #chargrillergrills #kingsford #wrangler #offset #rotisserie #Pwtallahassee #pigglywigglysouthtallahassee #easter
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My thoroughly non traditional Easter meal. Ditched by my family as they went on spring break, I stayed home with the dogs and did some experimenting. Bbq beef cheeks with kimchi and beet bbq sauce. Homemade Danish Licorice ice cream and raspberry sherbet. Sounds weird but it’s an amazing combo.
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More wings. I have decided that I prefer them naked. (No Panhead John - the wings are naked - not me.
) SWMBO had Chilean sea bass.
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Pulled pork smoked in the Smokey Joe/tamale pot cooker with Fogo lump and hickory chunks:
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Snapped this photo as my dad was cooking up brunch today. Breakfast tacos made with chorizo and hash browns. The eggs came in a few minutes after and I missed the photo op!
but…i just love this griddle insert he has for his Weber Genesis II. It’s all he cooks on now, hasn’t put the grates on since he got this griddle a few years ago.
But brunch was excellent! I ate way too much and took food coma nap afterwards!
Happy Easter everyone!
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A couple of Prime 1 strips and a few lobstsa tales grilled over post oak makes for good eats. Accompanied by some twice baked potatoes, its all I needed for this glorious meal.
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