By coincidence Malcom Reed had a video yesterday using a pepper jelly glaze that he put on some racks of lamb, and I had a rack of lamb ribs in the fridge seasoned up to cook yesterday. I did his glaze idea, but I used mint jelly instead of pepper jelly, and it was awesome. I smoked it in the Lang, then seared it and glazed it over charcoal. I will definitely do that again!
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Smash Burger on the tiny Coleman camp stove! Stove came with a grill and a griddle cover so had to try my recent menu addition: Smash Burgers!Attached FilesComment
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Some fried Stuffed zucchini flowers from the garden for lunch today. Stuffed with goat cheese and anchovies (it's a Sicilian thing). Like the spam commercial says, "don't knock it 'til you fried it!"
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Two simple meals from this week. Green chile cheese beef hotdogs, grilled on the Weber gasser with GrillGrates rail-side up. With our perennial McCain's craft beer battered onion rings. Simple and effective (use only as directed).
Last night, my lovely bride made some oven-roasted wings in a sauce of honey, soy sauce, vegetable oil, HFCS-free ketchup, garlic, coarse black pepper. Really easy to make and always tasty - she finishes them with a few minutes under the broiler. With broccoli and half a toasted dinner roll.
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325F just under 3 hours.Comment
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Last edited by Midway; April 19, 2024, 07:45 PM.Comment
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Well after a few cooks, not worthy of pics, here is today's pork butt
started at 4:00 AM and finished at 4:00 PM,
Pulled Pork Sammies for Dinner.
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It’s Big Country Breakfast time and we grilling on the Lodge Hibachi. Pork steaks and a second batch marinated in dales for lunch/dinner.
#dalesseasoning #howdoyoudoyourdales #LodgeCastIron #Pwtallahassee #pigglywigglysouthtallahassee #kingsford
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Carne Asada. Reverse seared ribeye seasoned with a bit of Redbeard's #8.
I had some tomatillos that needed used, so I roasted those off while the steak came up to temp and made a Guajillo and Chili de Arbol salsa. And since I now had salsa, obviously tacos.
Ribeye carne asada tacos ain't nothin' to be mad at.Comment
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Quick Bio Update, 69, cronic back pain, and still cooking. If I make a mistake, let it go or rub it in.
Fired up my Kettle today.
Had patio pressure washed, had to pull the screws, lift plexiglass top off, Clean and Dry.
Todays cook is all Slow & Sear
no grease in kettle bottom
Salt and pepper ribs. Two days eating one cook!
in my $17 rack
And in my Kettle.
Yes, fireboard will maintain temp for 6 hours.
Thanks to the developers, this message board will remember what I already started
I got a lot of house jobs done, while my kettle did it's thing,
Off Kettle
Now last but not least,
If your Praying People, Prayer requested for both of us.
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Raining at the glamp in Georgia so cooking inside. Always have to have some “inside” meals planned. Spinach salad with blueberries from the home patch sided with a sous vide filet then seared on propane stove pan. And yes, smoke alarm did go off and I had to remove it and cover with a pillow. 😂 Plated on noob clasics.Attached FilesComment
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My wife wanted to do a bbq for her co-workers. So I got to play around! The menu was brisket, crispy pork belly (never did it before), halal chicken and lamb. I did the brisket and pork belly on my offset. The chicken and lamb were on my pit barrel. I’ve only used the barrel for one other cook so I wasn’t sure what to expect. After following the start up advice from the forum, my temps were rock solid and it was a piece of cake! The sides were creamed corn, green beans (what I’m calling Texas style now!), and Spanish rice.
Overall I was really pleased with how everything came out! My brisket finished early and since I’ve switched to smaller splits on my LSG 20x42 temps have been very even. The pork belly was surprisingly good, especially for my first time around. The lamb was tasty, but slightly over medium due to some carry over. All in all a good bbq!
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Malcolm Reid's BBQ chicken but made in the indoor oven since my Fireboard and/or Drive cable $#1+ the bed while my smoker was heating up. Oh well 😕. It came out good but I missed the smoke flavor it usually has. There were 2 more pieces that apparently made it onto plates before I got my camera ready.
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Man, I'd be lost without my FB for many of my cooks, Dewesq55 . It makes outdoor cooking so convenient. They talk about set and forget for cookers, but to me the best thing for that is using automatic temp control gizmos.
I remember you recommending that recipe a while back, and I think I downloaded it to Paprika then. I trust your taste buds, since you got my whole family hooked on your Peruvian Chicken and Aji Amarillo sauce. For us, it's better than Kenji's recipes for that.
Kathryn
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