-
Beef back ribs..
-
A strip steak and grilled potato on the Kettle. The steak is not the best quality. But a marinade in Toshi'sTeriyaki for 6 hours with minced garlic tenderize the cut. Sliced really thin. A grilled potato with Smokey Mountain Smokers Applewood Smoke Seasoning. Very satisfying.
Comment
-
Tonight’s dinner was a rack of lamb SV’d and live fire seared on my 22 kettle. made up a board sauce of fresh thyme, garlic chives, basil, with fresh grated parm, garlic, fresh squeezed grilled lemon, a Lebanese olive oil, and pistachios.
Served with a sliced tomatoe from our garden, a spread I made of burrata & homemade mascarpone, topped with fresh torn basil.
Last edited by Richard Chrz; July 21, 2024, 06:26 PM.Comment
-
so . the
Santa Maria cook is done,,,, the chicken beef, and sausage were fine...but not excellent, The smoked pineapple was good but grilled is better
Comment
-
Yesterday I finally smoked the brisket from the side of beef I've been working through. This beef has had the best marbling I've ever seen in about twenty years of buying beef "on the hoof" from friends. Been waiting for something special, and my son bringing home a new girlfriend and her daughter was a good excuse. Used the trusty old OG. I had to slow it down because it was coming up to temp so fast. My assumption was that was due to the fat content.
Time to wrap and put it in the cooler to rest.
One piece for me, one I'm cutting up for my youngest grandson. Only plated picture I took.
If you have leftover brisket, obviously the next night you have brisket tacos.
Comment
-
Chicken wings for the appetizer and boneless pork chops for the main course. Chicken wings were dynamite! Dirty Bird rub to start, finished with butter and Nashville Hot Wing Dust…a great dinner!
Comment
-
Timing was off and I didn’t set KJJr, so used the gasser. Stuffed peppers, pan roasted green beans and zucchini. All veggies from csa. Tomato sauce also made with csa tomatoes.
Comment
-
I agree with fzxdoc, many times you just want to push a button and get on with it! Spending all afternoon is fun, but firing up the grill in a few minutes, and cooking, can't be discounted
-
Hot links, jalapeno cheddar sausage, country style smoked sausage, caramelized onions, mustard, and beer. Rootbeer for the missus and kids.
Comment
-
bbqLuv beer and linkLast edited by texastweeter; July 22, 2024, 12:00 PM.
-
Tacos de Suadero:
Damn, these things are good. Think beef Carnitas and you won't be far wrong. Definitely happening again, I might even like this better than Barbacoa.Comment
-
I stumbled upon a small Youtube channel called Gulf Coast Smoke a few years ago and have really been enjoying their content. Recently, they did a video on Mexican Hot Dogs that I absolutely had to try: https://www.youtube.com/watch?v=56I-RhXb87w
Following their lead, I took some Nathan's hot dogs and wrapped them in bacon. (I couldn't find the large dogs they used, so I used the normal Nathan's. I wrapped each with a single piece of bacon, rather than the two they use in the video.)
Onto my Chimp they went at 400 F until the bacon crisped up. (About 30 minutes, but I put them on before I started the grill up, so if you do this starting at 400 F they will take less time, obviously.)
Into some waiting toasted split-top buns coated with Hellmann's Tajín mayo they went, along with some avocado. Then I topped them with a copious amount of pico de gallo and a little lime juice.
Now, I am typically a bun-dog-mustard guy, but this was soooooooo good. The avocado makes it and brings everything together! I even made a third.
Definitely doing this again!!!
(Also, Nathan's hot dogs....really good; first time doing them. I typically do HEB dogs, but I think I prefer these, honestly.)
Comment
-
We had a big family dinner - wife’s sister and her kids, as well as her prents. 11 of us tonight. Smash burgers were requested.
Didn’t thaw out brisket or chuck in time to grind, so grabbed some 80/20 from the market and made 1/4 lb balls.
Brioche buns with Duke’s mayo.
Grilled to perfection.
Bacon and grilled onions.
Time to SMASH…look at that crust!
Havarti cheese
Served with potato salad SiL brought. Canned baked beans - which I dr’d up a little, of course. And home made cole slaw.
Everyone was full and happy at the end of the night.
My wife, SiL, and MiL made a dessert with cinnamon apples in a pastry of some kind. Served with vanilla ice cream. No pics, but I assure you it was tasty!Comment
-
I haven't done a TriTip in awhile so yesterday was the day. I tried the SV 138, Chill, Warm Up and Sear method. It turned out good!Comment
-
Pollo Al Mattone (Brick Chicken)
Made a marinade of garlic, lemon juice, fresh rosemary, olive oil, salt and pepper and poured over chicken breast. Lit the grill while the chicken marinated. Quartered onions and sliced up a lemon then drizzled some reserve marinade and seasoned. Once the chicken was on the grill, simply placed a wrapped brick on top pressing down to cook evenly. Flipped, basted, and continued cooking until reaching around 160°F internal temp to allow for carryover. Wrapped up by charring and softening the veggies. Quick and delicious!
Comment
Comment