Ok, the ultimate of laziness. Now you look and say nice stuffed clams. No, scallops. I never had these. Nancy bought at one of her trips to Market Basket. They've been in the freezer awhile. I'm telling you chunks of scallop. Breading fantastic. We've had their clam and it's our goto. If you can find these I've put the link in so you can see where available.
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This has turned into one of my favorite copy cat recipes! There’s a chain here in town called Teriyaki Chicken Bowl - your regular “mall chicken teriyaki” dish. I didn’t have cabbage, which does add to the dish, but this was excellent! And maybe the sesame seeds take this up a notch…just a bit
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Today Dave (you guys know Dave; jfmorris knows Dave as "Easy Bake Oven Dave") came over with his dog so the dogs could play and we could watch a certain Indiana based team play hoops.
On a whim I picked up a $7 rack of baby backs from Meijer with the idea I would have that as a game snack. I seared them over direct coals for several minutes, then put them on indirect on the PK360 for an hour at 325 F. After an hour I sauced with Alabama's Dreamland BBQ sauce.
I don't know what it was about the stars all aligning or what, but Dave and I were looking at each other like, "Are you tasting what I'm tasting?" It came together on that cook and these were some of the best ribs I've put in my mouth.
Last edited by mrteddyprincess; March 24, 2024, 06:46 PM.Comment
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Lamb, bison ribs, and Iberco pork ribs served with black eyed peas over rice, left over gelatte, and garlic bread. Accompanied by a nice Zinfandel.
This was my Memorial Cook honoring Mr. Bones, Danjohnston949, EdF, and smarkley. The rest of the photos are here:
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Chinese food night at the Shify house.
Laziji chicken (recipe from Mala Market blog).
This my daughter’s absolute favorite dish and I’ve gotten pretty good at making it. The chiles and sichuan peppercorn make it so addicting. This time I used boneless, skin-on chicken thighs (sold that way from Wegman’s… what a find!!!) and those made it even better than using skinless thighs.
Wife asked for something non-spicy so I made a chicken and string bean dish for her.
not pictured was garlic cucumbers (and white rice) which finished off the meal.Comment
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Today I batch-prepped some roasts for sous vide. I had a top round roast and a bottom round roast that I broke down to the individual muscles to get rid of all sinew, then cut them into 1-to-2 pound smaller roasts. I seared them over charcoal on the PK, and shortly I'll season and vacuum seal them, then freeze them SV-ready. One of the roasts had an amazing little cap that I seared very rare - the boys and I stood at the kitchen counter slicing off bits and eating them. It was so unbelievable tasty.
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Meanwhile, I have some pastrami in the kamado.
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Yet another rainy weekend in SoCal so had to suffer through cooking indoors again. Beef osso buco.
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So, first cook on the new Traeger Ironwood XL. I'm hoping this will be a well commented post with lots of helpful tips so that I can make huge improvements.
I did the Seasoning and then went to the butcher's. Swedish cuts of meat are still all foreign to me (the language is fine, but I don't know what anything is called), sadly the local butchers is equally confused when it comes to American or British cuts. So after a bit of googling I ended up with Kamben (Baby Back Ribs for those of you who aren't fluent in Swedish butchering) and Pork Belly (I know what that looks like so I just point. lol).
For the ribs I used a Steven Raichlen recipe from the book Project Smoke and for the Pork Belly I followed a Youtube video by Pellets and Pits which I understand was inspired by MadScientistBBQ (https://www.youtube.com/watch?v=pVRDgirbEa4, please delete link if this isn't allowed).
I used a simple rub on the Pork Belly slices (Salt, Pepper and Garlic Powder) and the Rub from the Raichlen Recipe on the ribs. (they smelled amazing even before going on the smoker).
I did 240F on the smoker.
Everything was going fine.
I then started basting them with the Glazes:
For the Pork Belly I used the Old Fashioned glaze from the video (minus the cherries that I personally do not enjoy) and for the ribs I did a Bacardi, Lemon and Cherry Coke glaze.
I glazed both for about 45 minutes, every 10-15 minutes.
So, now for the results:
The ribs were dry. (A friend of mine from Ohio who now lives in Florida saw a picture and said they look perfect and that he really likes his ribs dry. I think he was being sincere although he could just be fishing for an invite.
). Really dry.
The burnt ends were fantastic, they could probably have been taken off sooner (or rather the glazing could have started sooner), but even my parents (who aren't really pork belly people) thought it was amazing (except I didn't give them enough apparently. lol).
So, where did I go wrong?
- Timing, I think the ribs were on way too long. I did follow the recipe to a tee, but it seemed an hour shorter would have been much better.
- Membrane, I was sure I had removed them, but there seemed to be some left when they came out.
Any advice and observations would be greatly appreciated. I would like to do this again, but much, much better.
Thanks all.Comment
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How long were the ribs on the cooker? A 250 cooker temp is fine. Were they super lean? Can’t tell from the photo.Comment
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Tomaron the membrane wouldn't affect the cooking, but definitely the eating. It seems that 4 hours may have been too long for the ribs you purchased, but I'm wondering if you gauged the temp in your cooker with any device? You may need to calibrate the Traegar's thermometer.
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Sunday night eats - Surf and Turf on the Kettle
NY Strips - reverse seared - with Maine lobster tails washed down with some Cabernet all under the watchful eye of an adorable executive chef.
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I had to get Kamander prepped for a new season of cooking yesterday, so this was done inside as I was cleaning that. This is a pork loin roast that I pulled from the freezer, part of the Great Freezer Purge of 2024. Before freezing I had rubbed it with my regular pork rub, so this was an thaw and roast situation, easy-peasy.
Typical roast, 350F, took about an hour, took to 140 internal and rested for about 5 minutes:
Sliced and ready to serve:
This one was very good, though a little tough. It was very juicy and perfectly done throughout. It did not need any additional salt, as my rub has salt. I'll do this again, as it was so easy to rub and freeze, then just thaw and roast. Of course it will be better over charcoal with a little smoke, but I'll do that next time.
Sorry, no plating pics, we were so hungry.
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Bratwurst with Tomatoes and Gnocchi!
Just a few ingredients combined together to make delicious food! ESP out on the grill! Sausage of your choice, grape tomatoes, fresh basil, olive oil, salt and pepper! Simple and DELICIOUS!Attached FilesComment
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Some super exciting sourdough croutons for tonight's Caesar. My dad is coming for dinner to celebrate his 80th birthday, so I thought I'd go the extra mile instead of buying grocery store croutons.
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Richard Chrz Publix made this one, but mine is on the way as of today. I mixed the starter today at noon! -
My DIL made them Sunday from Costco framer loaf. Awesome. So good, my 8 yr took a bag of the leftovers to crunch on at school! Thomas look great!
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