Tonight's dinner is nothing but comfort food. Beef hot dogs on the gas grill, with GrillGrates rail side up, ketchup & mustard, smothered in Hatch green chile and shredded cheese. Accompanied by McCain's craft beer battered onion rings. Extremely comfortable.
My wife prefers a very thin, crispy crust on her pizza. I found a promising recipe for Chicago style tavern style thin pizza. I made the dough today and the pizza for supper. It was good, but I didn't roll it thin enough, so it was more like a thin NY style pizza. Anyway, SWMBO like hers, so it was a win, but I probably won't ue that recipe again. I prefer a dough with a 2 or 3 day ferment.
I had pepperoni, (Boarshead with natural casing).
SWMBO had veggies only, (spinach, green peppers, and onion).
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Just the man child and I tonight for dinner, so thought flank steak rubbed down with Carne Crosta along with some charred red chile and poblanos would be good to eat. Then the man child says he was going to make fried eggs to go with…so why not steak, peppers and eggs for all! And it gave me the opportunity to use the griddle as well!!
Tacos of a different style so I hope they're barelfly approved on taco Tuesday... griddled burritos! This was my first attempt at them and they were great. It's not like the act of forming taco ingredients into a burrito makes it amazingly better but they were fun, good, and easy to eat with unanimous family approval. Sometimes a different shape can change everything.
Mine was ground beef, cheese, cilantro (cauliflower) rice, red onion, tomato, lettuce, roasted hatch chiles, sour cream and salsa.
By the end of the meal everyone was already thinking of what concoctions they wanted to try next.
You have my attention, what kind of rice and beans are you talking about here? Cilantro rice or Spanish rice? Pre-cooked I assume with just a little time on the griddle to get some crispy goodness in there. Refried or regular beans? I need to keep upping my game. Santamarina
Andrrr Typically it’s Mexican rice and refried beans but the method works with whatever you’re using.
Mexican rice I’ll make the rice ahead of time and reheat on the griddle. A pinch of oil and the resulting crunch adds a great new layer of flavor.
Refried beans are simply magic on the griddle. I don’t know what it is, but it doesn’t matter if they’re canned beans, stuff you bought at a Mexican market, or home made…frying them on the griddle, especially after cooking a protein, is delicious
There was a recent thread RE: chili crisp....the trader Joe version is Crunchy Chili & Onion (pretty good stuff !!)
Broiled Cod w/ Crunchy Chili & Onion Top + summer chop salad
Last edited by Bad Hat BBQ; June 19, 2024, 09:16 AM.
Working on various long pan flat breads that could be taken home and topped how you imagine it.
I topped this section with a mushrooms heated up in a mixture of Muenster, mozz, & blue cheese, then topped with purple onion, left over slow roasted beef roast, garlic chive, a bit more crumbled blue cheese., and a bit of pistachio.
Last edited by Richard Chrz; June 20, 2024, 10:38 AM.
Post is repeated...due to problem with pics!!!! DaveDhoovarmin
There was a recent thread RE: chili crisp....the trader Joe version is Crunchy Chili & Onion (pretty good stuff !!)
Broiled Cod w/ Crunchy Chili & Onion Top + summer chop salad
More midweek comfort food: BLATCh with potato chips for lunch. Smoked up a pound of thick-sliced Smithfield bacon on the A-frame racks in the Pit Boss, running around 225/110 for a little over two hours. Comes out amazing every time. And there was enough left after our sammies to use in a twice-baked tater side for tonight's dinner which, you guessed it, will be more comfort food.
OK, this is weird... I end up with back to back posts in SUWYC two days in a row.
This is a winner winner chicken dinner, using half a bird my lovely bride wet brined and roasted in the oven a few weeks back, reheated via sous vide and served with steamed broccoli and a twice-baked potato recipe I adapted from one by Ree Drummond (click me) by scaling down the amounts, assuming the one honkin' tater I was cooking was equivalent to 2 of the "baking potatoes" in her recipes, so just applied the factor.
Baked the honker in the Pit Boss pellet rig, simply to avoid heating up the kitchen as some serious heat takes hold here in northern Virginia. Ran it between 350/175 and 400/205 until the tater IT was 210/99, then cleft it in twain, scooped out and mixed up with butter, light sour cream, milk, shredded cheese, chopped green onion, and a few chopped-up slices of the bacon I smoked this morning for the BLATCh sammiches I posted about above. Seasoned all that with a mix of mostly kosher salt and coarse black pepper, but with a dash each of onion and garlic powders. Back in the Pit Boss for another 20 min or so after being re-stuffed.
Everything was fantastic, the bird was just like on the day and that tater recipe is REALLY good! Highly recommend it, especially if you've got some smoked bacon, that really puts it over the top.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
A challenging cook but a great outcome for Amanda’s birthday. I made green tea ice cream mochi over the weekend (very good but not very cheap!) as her dessert. Today(the big day!) I smoked a 11.5 pound Creekstone brisket, which was about 10 pounds after trimming.
I rubbed and dry brined it with salt and baharat rub Monday. The rub was outstanding and tons of flavor. Very recommended.
An aromatic concoction of spices that are easy to find in your pantry. Grind and blend the spices for your meats and extra tasty dinners.
I got up at 5am to get it on the PK300 with cherry and oak wood chunks. The challenge was running kids all over the place all day, so I had nearly six hours of driving and had to manage the cook at the same time.
The biggest challenge was running low on charcoal at around 3:30pm, arriving home at 3:45, throwing more charcoal on, and leaving again at 4:10. Fortunately, the PK300 listened to me, and rebounded to 275 from 200 while I was out, and got back at 5:10, and I was able to pull the brisket at 6pm. I rested it for 2 hours for service at 8pm. That PK is a beast and easy to use.
I do love my Combustion but it wouldn’t connect inside the house, creating a lot of walking and checking outside. Something to troubleshoot.
More good news, I finally finished that awful bag of sparky charcoal that had a ton of ash so good riddance.
Net result, an outstanding brisket that everyone loved, including our French exchange student who is heading home Monday (sigh).
I know it’s not the be-all, end-all, but that’s a beautiful smoke ring you got there.
Also, I’m really liking all these fusion recipes going on as with many others here. Nice work and thanks for sharing.
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