My wife and I collaborated on this meal. It was my first time at the grill in almost 4 weeks due to some medical issues I've been working through. She made the basil pesto pasta, I grilled the skinless chicken thighs (simple SPG) and the balsamic glazed radicchio.
I've been using my kettle exclusively for a few months now, so firing up the gasser last night reminded me of what a great grill the Weber Genesis is. Best FB marketplace find ever.
Last night's dinner for taco Tuesday. My standard gringo tacos, with 80/20 ground chuck seasoned with salt, pepper, garlic powder, Mexican oregano, cumin, Rancho Gordo red chile powder, taco sauce, Heinz "Simply" ketchup (no HFCS, no chemical names in the ingredients), and Monroe's (New Mexico) red chile sauce.
Served on white corn tortillas with homegrown tomatoes, iceberg lettuce, shredded cheese, light sour cream. Knife and fork all the way, they're too bigga eat.
My lovely bride's preparation is far more photogenic than mine is...
GolfGeezer I'd call them tostadas if the tortillas were crispy, but these are soft... one *could* try to fold them and pick them up (although it would probably end in tears), which one cannot do with a crispy tostada. That's my story and I'm stickin' to it.
Been super busy remodeling not one, but two bathrooms at once, but we are still cooking an eating. This is from the weekend.
I picked up some boneless chicken breasts and stumbled across souvlaki spice at Aldi. I've never made souvlaki, so I figured it would be quick and easy, which it was.
Instructions, at least as far as I was paying attention, indicated 1 packet of spice for .5 kg of meat. I had probably about 1 kg of meat cubed, and there was more than enough spice, probably a little too much spice. So I did this Saturday:
I couldn't make this until Sunday night, so it just sat in those spices for about 30 hours. Skewered:
Got the Kamander up and running, to about 500F, direct heat, which is kind of my thing this year:
I love the circular format for grilling, because I can rotate during cooking to account for hot spots.
Here we go (1 skewer was already being eaten by the family, haha):
Plating:
Couscous, fresh cukes, blistered green beans, and souvlaki chicken. It would have been nice to have some tzatziki and fresh lemon, but I'm too busy for such nice things.
I give it a B+ for the whole meal. The chicken was just juicy enough, with only a little dryness, which isn't too bad for chicken breast. There was way too much spice, so I'm wondering if I was supposed to use a tbsp of spice per 500g. I lost the package, so who knows. The couscous was off the shelf, usually very good, but bland today, thus the addition of grated parm. Green beans, A+ as per usual.
Side note: I had the chicken for lunch yesterday, with some French onion dip I mixed up the other day. Unexpectedly delicious. A poor man's tzatziki. Even my DW, who snubbed her nose at the idea, ended up liking it.
I'll do this again, but I'll mix my own spice mix for it. Yum.
Just chicken thighs - with two versions of he coffee based chicken and pork rub in working on.
Think I've got it mostly dialed in. But we'll see on Sunday when I do blasphemy pulled pork and StLs.
@SheillaAnn - it's pulled pork - like blasphemy ribs - that go against all the "this is the only way to do bbq" rules.
I first saw it on this board but it has its own website now.
Short version - cut your butt into 3 or 4 equal slabs.
Do everything else the way you'd normally do pulled pork. It just takes a lot less time bc the stall is minimal, especially at 260-270. Plus, more bark.
@barefly.
Me either but I've got a coffee beef rub, and a buddy with a coffee roasting business.
I was pondering if a light roast coffee could work for pork or chicken, and that very day, my coffee delivery showed up with a coffee that I gas worked well
It's not overpowering. Just kind of gives it some backbone. I think it'll make the pork a darker color
We'll see on Sunday, hopefully
Another round of Wild Fork 2-bone pork chops for tonight's dinner. Dry brined overnight, then seasoned with POG and vac sealed with a glug of EVOO and a bay leaf and into the sous vide at 135/57 for about 8 hours, then pat dry and hit lightly with Uncle Chris's (why? because it's Extra Fancy) seared over ripping hot GrillGrates, flat side up, on the Weber gasser. Served with jasmine rice and salad with my lovely bride's homegrown tomatoes and chili peppers. Super yummy! Definitely my preferred approach for thick pork chops, works perfectly every time.
No smoke for this cook, but it turned out great. I found a recipe for beef stroganoff some time back, and I made it tonight.I thought it was very good, and my wife loved it, so it's a big win. There were a lot of step though, so it won't get made often, but it will get made again.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
Fellers Ranch Burger, Homemade Coleslaw from our Garden Cabbage, Potatoes from a local Garden Stand with Onions & Peppers, and Cantaloupe. A Summer Supper!
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Stay tuned for smoked pulled chuck sandwiches on onion rolls with caramelized onions and horseradish sauce - tomorrow!
I seasoned this with rub of AP, onion powder, chili powder, oregano, and parsley. Smoked in pellet pooper with additional smoke tube for 45 minutes at 180F, 3 hours more at 225F (for internal temp of 150F), then placed into braising liquid that was also warmed to 225F. Raised temp to 275F and continued for 2 more hours. Rested for 2 hours and then pulled.
Braising was done with red onions, carrots, garlic, beef broth, red cooking wine, and W sauce.
A 5lb pork tenderloin marinated overnight with Tony Chachere’s roasted garlic and herb injectable marinade. Smoked with Post Oak in one large smoker box. Grilled for just under 2hrs 350ish indirect till internal temperature was 155 deg F. Acorn squash and Dutch Hutspot (mashed potatoes and carrots) for sides. #tonychacheres #creoleseasoning #creole #cajun #kingsford #westernbbq #WesternWood #WesternBBQProducts #westernbbqwood #teamchargriller #chargriller #chargrillergrills #wrangler #offset #Pwtallahassee #pigglywigglysouthtallahassee
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
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I forgot to include this piece of chorizo in this morning’s omelet, and I didn’t want to wait for tomorrow because I thawed it Tuesday. And we were having smashburgers for dinner, and my mind wanders, because I got issues… and I wondered, “I should be able to smash that piece of chorizo with the beef, shouldn’t I?
I looked it up, someone already did it. But also, that means it works.
I got a Martin’s Potato Bun, some tomatillo-habanero salsa, some mayo, 3oz of ground beef, half a link of chorizo, lettuce, a serrano pepper, a slice of tomato, about a third of an onion, and some smoked American cheese.
The usual prep. I wasn’t sure if I wanted to mix the beef and chorizo, or just smash it together. I decided to do what was easiest.
I’ve made a lot of smashburgers. I really don’t think there’s any advantage to smashing the onions into the meat; maybe in a diner it’s faster? I sautéed the onions and peppers.
Salsa and mayo mixed…
When I smashed the beef/chorizo, it went sideways. Huh. That’s okay, though, I’ll just orient them 180° from each other. (Mrs Mosca don’t go for no foolishness.)
Smoked up a rack of Creekstone Prime beef ribs today. Dry brined them overnight after trimming, and hit 'em with Cowboy Crust before going on this morning. Ran them on the SnS kettle with B&B coals and a couple of hickory chunks. Kettle behaved flawlessly today, held temp rock steady at about 240/115 all day. They stalled about 170/77 for a while, then I put them in a foil boat the rest of the way, which collected a LOT of juice.
These were some of the best beef ribs I've made, if not THE best. Incredibly tender and juicy, wonderful smoke, one of the best barks I have produced. For sides, did another version of twice-baked potatoes and threw together a green salad with my lovely bride's homegrown tomatoes. An outstanding summertime dinner (and we got a very nice break from the previous brutal heat wave, with temps only in the low 80s/high 20s).
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