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Last edited by bbqLuv; May 13, 2024, 06:26 PM.-
I'm with Richard Chrz I used to be hesitant on cutting off any meat but now I trim so it's pretty uniform thickness end to end. Of course it's always easier if you can find sub-3lb racks to begin with, 2.5 ideally.
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I made a pretty plate tonight.
Salmon coated with mayo and dill, rotini pasta, and creamed spinach.
I know I learned the mayo trick on here and it has been a while since I've done it. It's very good, even if it seams a little weird. It tacks up and you almost would be hard pressed to not think it is a cream sauce!Comment
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The missus made pickle brine lemon pepper chicken and lime rice.Attached FilesComment
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My wife took the lead on making a few gallons of gat kimchi (mustard greens, carrots, radish, and Asian chives). It smells great, and is merrily bubbling away. Should be ready in two weeks.
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Well therein lies the problem... I'm not exactly a stone's throw away from an Asian grocery store. I'd venture to say I'm 30 mins away in a direction I don't usually go.
I've seen jars of it in my usual grocery stores but in my mind it will be like buying canned sauerkraut vs homemade and I don't want a jarred version of kimchi to be my first crack unless a bunch of folks here agree that the jarred version is legit.Last edited by Andrrr; May 14, 2024, 09:44 PM.
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Had one pizza dough ball left over from this weekend, so decided to use it up and make a simple pepperoni pizza.
Cooked in the oven on a pizza steel. Steel was preheated and then I turned on the broiler right after launching
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Not much to look at, but oh so much fun to eat! "Quick and Easy Pressure Cooker Chicken, Lentil, and Bacon Stew With Carrots," from Serious Eats. The sherry vinegar puts it over the top.
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texastweeter you won't regret it. Peak comfort food. I recommend some crusty bread or some rice to go with it. -
I'll make a boule of sourdough to go with it, thanks!
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This was my second offering for Mother's Day. The first was the pork shoulder I posted earlier. This is my brisket ready for the smoker
11 hrs. later
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Tonight, hot sausage, peppers and onions and cubed russet. Pepper and onion along with potato seasoned with SPG. I added FlatIron UC Biber to the potatos to complement the heat of the sausage. It worked.
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I broke out my stainless steel Little Griddle for the first time in months to cook some fajitas on my Weber Genesis.
I used a Serious Eats marinade for the leftover ribeye steak strips and the Meat Church Fajita seasoning on the veggies. I was surprised how similar the resulting tastes were.
The main players, plated.
The assembly line with fixins’. Guacamole, cotija, shredded cheese mix, salsa, and sour cream. There was some queso dip lurking somewhere. ‘Ritas as the libation.
Fajita iteration one.
Fajita iteration two.
I will definitely make these again but use a low sodium soy sauce in the marinade. It was slightly over salted.
Finis.Comment
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It’s a beautiful, sunny spring day in the Pacific Northwest and I decided to cook a rack of ribs and some chicken breast. Made a pasta salad to go along with it. Definitely a nice way to end a 70 degree spring day.
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Ribeye steak cut off my roast that I have been working for the past few weeks. Time to go get another one, I have about one more thick cut ribeye left outta that sucker. Grilled up on The KJ Jr. 16 oz side of mushrooms, artichoke and garlic. Great meal. Simple and tasty.
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Everyone was clamoring for something special for Mother's Day, so I give you Rubio's copycat Baja Fish Tacos with my smoked salmon.
Ora salmon in my asian influenced marinade. Those are 2.5 gallon bags and 16 lbs of salmon:
Smoker at the ready
On the smoker. Those baskets are 16" x 12". I needed two hands to lift them.
Done at 130 degrees F
I had to get a little sear on. Purest, divert your eyes.
Corn tortilla, shreaded cabbage, squeeze or two of lime on the cabbage, dressed with a drizzle of chipotle ranch, and a generous portion of my salmon, on some of Panhead John finest china.
We invaded the assisted living facility my mother resides in and invited the staff. I never before saw a more vigorous and ravenous feeding session. There was not a lot left over.Comment
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Spitts57 They are called Grill Toppers by Expert Grill. I got them from Wal-Mart.
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Tonight dinner was a couple of simple corned beef sammiches on the wonderful buns my lovely bride baked over the weekend (I posted green chile cheeseburgers using them a few days ago). This was a corned brisket point, rather than the usual flat, and it came out amazing as our St. Patrick's Day beast. I suppose this could go in Show Us Your Leftovers, but hey! I also microwaved a frozen Trader Joe's mac n cheese as our side, so...
Reheated the vac-sealed corned beef in the sous vide at 180/82, griddled the buns after giving them a thin coat of butter on an induction pan that I had at about 425/220, then just piled up the meat (with just a touch of mayo on mine, and my lovely bride added some sauerkraut on hers).
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