Troutman's Barbecue Joseph! An amped up version of the old Sloppy Joe. See my posted write-up for further details HERE !!
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Thanks to PJ for posting the smash burger video I set out to make and eat my first smasher! Dusted off the mini Blackstone, finely chopped some onion, did the 1/3 cup 4 squeeze method suggested. One Swiss, one cheddar on Kaiser rolls. Oh man that was 😋 .
Now it’s time to put all my stresses in equilibrium. 😁😁😁
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To say I love my Nuke Delta is an understatement. I would almost fire it up for fun or hot dog.
Tonight is Burgers and Bacon, side of avocado mayonnaise, with pickled Peppers
Ground steaks, so steak seasoning on these burgers
Drilled hole for hardware to hold gadgets.
This IS HOT
Bacon in pan / Oven burgers on Nuke
Flame Kissed Burgers
Plated, Enjoy
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Indulgence Long Weekend continues, with a big ol' pot of chilibeans. I started with the half of the pork belly left from yesterday's cook and the rest of the Domingo Rojo beans I made to go with that meal. I trimmed away about 5.5oz/150g of pure fat from the belly, leaving 15oz/425g of very marbled meat, to which I added a 6.5oz/185g portion of smoked pulled pork from my stash. Got the meat heated, then added about 18oz/500ml of Cento passata, a 14oz/415ml can of diced tomatoes, two cups/500ml of chicken broth, 1/4c/60ml of roasted Hatch green chile, and 1/2tsp/2.5ml Hatch red chile powder along with the spice packets from two Carroll Shelby boxed mixes.
Standard delivery system. Progressive stages of augmentation with shredded cheddar and (light) sour cream...
Super tasty, and I'm glad to went all-in with the leftover Rancho Gordo beans. All that creamy goodness takes this up to a higher level.Comment
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I know, I’ve been absent for way too long. Just so you know I’m still smokin’, a little something from the weekend.
I’d gotten a free frozen Turkey and since there was no room in the freezer, it went into the fridge (had to thaw it anyway). I was going to spatchcock it, the attempt was a total fail. 😸 I ended up cutting out the back and breast bones and then smoking each half separately.
Smoked on my blue Webber with SnS. I had the legs closest to the SnS since they take longer and to protect the breast meat.
turned out delicious. We’ll be enjoying some turkey this week.
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Steak Caesar Salad
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First time ever doing skirt steak 🥩. Too nice of a day to not use the SNS kettle instead of my Genesis. Marinated in a marked down bottle of Kroger SW. I had some initial concerns of ot based on the smell (peppery) but man was it delicious.Attached FilesComment
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Found a USDA Prime ribeye at Publix today. That thing was about two inches thick!
After dry brining several hours:
Cooked at low fire to about 115 and then raised the LSG Adjustable fire bed and let it rip.
Cooked to about 130. Sear turned out well. Hank's Signature Steak Rub is still unbeaten.
Served with a baker and a Romaine and kale salad. Life is good.
This steak was incredibly juicy and tender.
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SV Creekstone Tri…about 12 hour dry brine, 131 bath for about 6 hours, onto the flat side of the GG on the Weber gasser to an IT of 135-140.Attached FilesComment
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Grilled White Fish (Sable Fish)
After seeing the technique used from Chef Eric Gephart for searing then poaching fish on the grill, I decided to give it a go! Season, sear, place in poaching liquid (white wine, water, & lemon juice) then cook to 145°F and rest. Put together the sauce (residual poaching liquid, butter, and heavy cream). Turned out fantastic. Highly recommended! Technique used at https://www.youtube.com/watch?v=AeS-...B3aGl0ZSBmaXNoAttached FilesLast edited by TWBarbecue; April 9, 2024, 06:23 AM.Comment
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I appreciate it and Thank you Troutman MsTwiggy PGH_RAM barelfly DaveD and Clawbear57. hoovarmin Yep, I used Greek Freak Mediterranean Seasoning from Spiceology this time as that’s what I had on hand and thought it would work well. The Fin and Feather used in the video looks good too and would like to try it sometime.
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After starting the sauerkraut last week and again, the kimchi from JCBBQ I wanted a quick and simple kimchi to add to something I’ll figure out to cook tomorrow - perhaps a Korean Beef Bowl or something to the like. But, decided to make a cucumber kimchi or Oi Kimchi. Just the little nibble of the chile paste I made for this has me craving a Napa Cabbage style kimchi now!
I’ll let this ferment this evening and then into the fridge for tomorrow. Excited for this one!
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Brats for dinner tonight.
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in sympathy for GolfGeezer, I decided to try vortex chicken in the Weber tonight. I just loaded the coals in the vortex along with three Weber start cubes in the bottom and hit it with the torch. It took about 30 minutes to get it going hot and that’s when I put the grill & chicken on in the top. I usually flip every 15 minutes and at the second flip I mistakenly didn’t seat the Weber lid on fully. When I went back out to check it, it was a raging heat. I don’t have a temp thermometer on the top of my Weber but it must’ve been hot because within 45 minutes my chicken was crispy and hit 180° IT . So maybe if your coals fail you, crack the lid? Boy it was good!
edit: Kosmos Hot Dirty Bird rub!!!Attached FilesComment
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First outdoor meal of 2024. I’ve cooked outdoors, but this is the first time it’s been warm enough to sit out on the deck!
Smashburger with lettuce, tomato, and homemade sauce, mac & cheese, and cucumber/onion/dill salad. Just like the middle of July!Comment
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Made up a batch of Rita's Fajitas today, using some vac-sealed leftover picanha from a cook a few weeks ago as the protein, plus included some sliced mushrooms in the mix this time around.
Marinated 2 cut-up onions and 3 bell peppers for several hours per the recipe, and put the picanha in the sous vide at 125F/52C for a couple of hours (they weren't quite thawed when they went in). Sliced it up into bite-sized, chewable chunks.
Started by sauteeing the mushrooms in a mix of EVOO and salted butter, about 3:1, adding light hits of salt and pepper, until they started browning. Then added the marinated veggies and cooked those for about ten min until the onion was translucent and the peppers started getting tender. Then I stirred in the meat, heated everything through for a couple last minutes, and served with shredded cheese, salsa, guacamole, sour cream, and Hatch green chile. Muy bueno!
Way too huge to pick up, this was knife & fork all the way...
The shrooms really added a great note, should have been doing this from the get-go...Comment
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